Modeling of α-acids and xanthohumol extraction in dry-hopped beers
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/6323 |
Resumo: | The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively. |
id |
RCAP_d63235a6ef7c79a402b10f2e3b093009 |
---|---|
oai_identifier_str |
oai:repositorio.insa.pt:10400.18/6323 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Modeling of α-acids and xanthohumol extraction in dry-hopped beersBeerFlavonoidsFruitHumulusPropiophenonesModels, TheoreticalComposição dos AlimentosThe practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively.Authors are grateful to the project UID/QUI/50006/2013-POCI/01/0145/FEDER/007265 with support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. M. A. Faria is grateful for research contract from NORTE-01-0145-FEDER-000011 – FoodNanoHealth and A. Melo wishes to thank the Fundação para a Ciência Tecnologia for grants SFRH/BPD/86898/2012.ElsevierRepositório Científico do Instituto Nacional de SaúdeMachado, Júlio C.Faria, Miguel A.Melo, ArmindoMartins, Zita E.Ferreira, Isabel M.P.L.V.O.2019-03-27T11:18:21Z2018-11-102018-11-10T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6323engFood Chem. 2019 Apr 25;278:216-222. doi: 10.1016/j.foodchem.2018.11.050. Epub 2018 Nov 100308-814610.1016/j.foodchem.2018.11.050info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:21Zoai:repositorio.insa.pt:10400.18/6323Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:40:58.361767Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
title |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
spellingShingle |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers Machado, Júlio C. Beer Flavonoids Fruit Humulus Propiophenones Models, Theoretical Composição dos Alimentos |
title_short |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
title_full |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
title_fullStr |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
title_full_unstemmed |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
title_sort |
Modeling of α-acids and xanthohumol extraction in dry-hopped beers |
author |
Machado, Júlio C. |
author_facet |
Machado, Júlio C. Faria, Miguel A. Melo, Armindo Martins, Zita E. Ferreira, Isabel M.P.L.V.O. |
author_role |
author |
author2 |
Faria, Miguel A. Melo, Armindo Martins, Zita E. Ferreira, Isabel M.P.L.V.O. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Machado, Júlio C. Faria, Miguel A. Melo, Armindo Martins, Zita E. Ferreira, Isabel M.P.L.V.O. |
dc.subject.por.fl_str_mv |
Beer Flavonoids Fruit Humulus Propiophenones Models, Theoretical Composição dos Alimentos |
topic |
Beer Flavonoids Fruit Humulus Propiophenones Models, Theoretical Composição dos Alimentos |
description |
The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-10 2018-11-10T00:00:00Z 2019-03-27T11:18:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/6323 |
url |
http://hdl.handle.net/10400.18/6323 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Chem. 2019 Apr 25;278:216-222. doi: 10.1016/j.foodchem.2018.11.050. Epub 2018 Nov 10 0308-8146 10.1016/j.foodchem.2018.11.050 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/embargoedAccess |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799132153036931072 |