Targeted healthy compounds in small and large-scale brewed beers

Bertuzzi, Terenzio; Mulazzi, Annalisa; Rastelli, Silvia; Donadini, Gianluca; Rossi, Filippo; Spigno, Giorgia

doi:10.1016/j.foodchem.2019.125935

Cited by 29 publications

(22 citation statements)

References 35 publications

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“…However, the authors did not specify what type of beers (pale, dark) was investigated. Contrary to the results obtained by other researchers [43], craft beers from small breweries did not contain a higher content of phenolic compounds. The results obtained by a FC assay were similar to those obtained for Polish beers by Pieszko et al [44] (222-1185 mg/L) but higher than those obtained by Ditrych et al [45] (115-408 mg/L), most likely due to the use of different methods for TPC determination.…”

Section: Determination Of the Total Phenolic Content And The Total Ancontrasting

confidence: 99%

“…However, Polak et al [ 30 ] stated that the kind of fermentation (bottom in ale, top in lager type beers) did not affect the antioxidant activity of beers. The obtained values of antioxidant activity were lower than those reported in the literature by Polak et al [ 30 ] in Polish beers (711–3328 μmol/L), Mitić et al [ 7 ] in Serbian beers (140–350 μmol/L), Nino-Medina et al [ 48 ] in Mexican beers (140–230 μmol/L), Moura-Nunes et al [ 29 ] in Brazilian beers (400–3020 μmol/L), Bertuzzi et al [ 43 ] in Italian beers (300–600 μmol/L), and Zhao et al [ 46 ] in Chinese beers (550–1950 μmol/L). The differences can be related to higher amounts of natural antioxidants present in raw materials (including phenolic compounds, carotenoids, thiols, and vitamins), the brewing process itself, or different procedures used for the determination of the total antioxidant capacity of beer samples.…”

Section: Resultsmentioning

confidence: 78%

“…There are several studies on the content of phenolic compounds in beers from different countries. Dabina-Bicka et al [38] found that in Latvian beers, values of TPC ranged from 301 to 864 mg/L, while Bertuzzi et al [43] estimated TPC in Italian beers were within the range of 205-841 mg/L. Moura-Nunes et al [29] found that Brazilian beer TPC was in the range of 164-572 mg/L, whereas Zhao et al [46] reported that Chinese beers contained TPC in the range of 152-339 mg/L.…”

Section: Determination Of the Total Phenolic Content And The Total Anmentioning

confidence: 99%

See 2 more Smart Citations

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

Zambrzycka-Szelewa

Nalewajko-Sieliwoniuk

Zaremba

et al. 2020

Molecules

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Beer is the most common alcoholic beverage worldwide, and is an excellent source of macro- and microelements, as well as phenolic compounds. In this study, a fast method for the determination of Na, K, Mg, Ca, Fe, Mn, and Cu in beer was developed using flame atomic absorption spectrometry. The precision of this method was between 0.8 and 8.0% (as the relative standard deviation (RSD)), and limits of detections were in the range of 0.45 (Mn)–94 µg/L (Na). Among the macroelements tested in the beer samples, K was found at the highest concentration, whereas Na was found at the lowest concentration level. Beer also turned out to be a good source of Mg and K. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, while the antioxidant activity was estimated by the ABTS method. The results show remarkable variations in the mineral content, TPC, and antioxidant activity across the beer types and brands. Moreover, the relations between the type, color, refraction index, antioxidant activity, extract, alcohol, mineral, and the total phenolic contents were investigated using the factor analysis of mixed data (FAMD) combined with hierarchical clustering on principal components (HCPC).

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Section: Determination Of the Total Phenolic Content And The Total Ancontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 78%

Section: Determination Of the Total Phenolic Content And The Total Anmentioning

confidence: 99%

See 1 more Smart Citation

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

Zambrzycka-Szelewa

Nalewajko-Sieliwoniuk

Zaremba

et al. 2020

Molecules

View full text Add to dashboard Cite

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“…Recent data also indicate that beer’s content in phenols is associated with the production scale. In fact, the lesser characterized craft beers (unpasteurized and unfiltered) [ 37 ], whose production scale is limited by law in several countries (200,000 hL/year in Italy), exhibit higher total phenolic compounds’ values compared to large-scale beers [ 38 ], mainly thanks to the lack of filtration. Finally, the phenolic content of beer is affected negatively by higher temperature pasteurization treatments [ 39 ].…”

Section: Phenols’ Fate During Malting and Brewingmentioning

confidence: 99%

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

2021

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This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

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“…Part of the barley malt may be replaced by brewing adjuncts, whose use is limited to a maximum quantity. Brewing adjuncts are considered to be beer barley and other cereals suitable for human consumption, either malted or non-malted, as well as starches and sugars of plant origin (Bertuzzi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Quality control of small and large-scale brewed beers

Pereira

Murakami

Bresolin

et al. 2020

BASR

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Beer is one of the oldest and most consumed beverages in the world. It is the industry that has more excellent representation in the alcoholic beverage sector, contributing significantly to the global economy. There has been a recent boom in demand for small-scale brewed beers (called craft beer), people have sought variety in flavor, aroma and unique beer characteristics. Microbreweries are companies that aim at productions on a small-scale and with a differentiated product, of high sensorial quality and defined styles. The beer of microbreweries is more fullbodied, with a remarkable aroma and flavor. The producers are engaged in proposing novelties, surpassing expectations, achieving perfection, and producing the product with art. Marketing connects these two worlds and uses the sensory, affective relationship to drive that market. Considering the current market requirement and the importance of effective quality control, this work evaluated the quality of American IPA, small and large-scale brewed beers, by assessing the reproducibility of physical-chemical and sensory analysis. Through physical-chemical tests, the craft beer produced in the present work was compared to the large-scale brewed beers, the market-leading, and a beer recently introduced to the market with innovative/bold proposals. To conclude the comparative analyzes, a sensorial analysis was carried out to determine the acceptability and the preference scale of the beers. No significant differences were perceived by the beer consumers comparing the three evaluated products, showed the high quality of the craft beverage developed in the present work.

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Targeted healthy compounds in small and large-scale brewed beers

Cited by 29 publications

References 35 publications

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Quality control of small and large-scale brewed beers

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