Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Ekielski, Adam; Mishra, Pawan Kumar; Żelaziński, Tomasz

doi:10.1007/s11947-018-2087-4

Cited by 14 publications

(12 citation statements)

References 19 publications

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“…The results show that BSG roasted at 180 • C for 60 min and 210 • C for 40 min have the best colouring properties, reaching an EBC colour value of 145 and 159, respectively (Figure 8). These temperatures are slightly higher than the roasting temperature of Chocolate malt and slightly lower than roasting temperature of black malt, with a roasting time of 90 min, as reported by Ekielski et al [121]. This suggests that the initial content of sugars also profoundly influences the colouring properties of the produced colouring agent.…”

Section: Torrefied Bsg As a Beer Colouring Agentsupporting

confidence: 61%

Synergetic Co-Production of Beer Colouring Agent and Solid Fuel from Brewers’ Spent Grain in the Circular Economy Perspective

Jackowski¹,

Niedźwiecki²,

Mościcki³

et al. 2021

Sustainability

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Brewers’ Spent Grain is a by-product of the brewing process, with potential applications for energy purposes. This paper presents the results of an investigation aiming at valorization of this residue by torrefaction, making product for two purposes: a solid fuel that could be used for generation of heat for the brewery and a colouring agent that could replace colouring malt for the production of dark beers. Decreased consumption of malt for such purposes would have a positive influence on the sustainability of brewing. Torrefaction was performed at temperatures ranging between 180 °C and 300 °C, with a residence time between 20 and 60 min. For the most severe torrefaction conditions (300 °C, 60 min), the higher heating value of torrefied BSG reached 25 MJ/kg. However, the best beer colouring properties were achieved for mild torrefaction conditions, i.e., 180 °C for 60 min and 210 °C for 40 min, reaching European Brewery Convention colours of 145 and 159, respectively. From the solid fuel properties perspective, the improvements offered by torrefaction in such mild conditions were modest. Overall, the obtained results suggest some trade-off between the optimum colouring properties and optimum solid fuel properties that need to be considered when such dual-purpose torrefaction of BSG for brewery purposes is implemented.

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Section: Torrefied Bsg As a Beer Colouring Agentsupporting

confidence: 61%

Synergetic Co-Production of Beer Colouring Agent and Solid Fuel from Brewers’ Spent Grain in the Circular Economy Perspective

Jackowski¹,

Niedźwiecki²,

Mościcki³

et al. 2021

Sustainability

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“…HPLC‐MS/MS was used to detect mepiquat and its related compounds (Bauer, Luetjohann, Rohn, Kuballa, & Jantzen, 2018; Danezis, Anagnostopoulos, Liapis, & Koupparis, 2016; Ekielski, Mishra, & Zelazinski, 2018; Noestheden, 2015; Yuan, Tarres, Bessaire, Rademacher et al., 2017). All measurements were performed by an Alliance 2695 Separation Module (Waters, Milford, MA, USA) coupled to a TQ detector with MassLynx software 4.1.…”

Section: Methodsmentioning

confidence: 99%

Heat‐induced formation of N,N‐dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee

Zhang

Tan

et al. 2020

Journal of Food Science

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N,N‐dimethylpiperidinium (mepiquat) is a new process‐induced compound formed from natural constituents during the cooking process. Mepiquat was first found in coffee and cereal products, but its formation mechanism in coffee is still unclear. In the current study, Arabica and Robusta coffee beans were roasted at different temperatures (215, 220, and 230 °C) to study the effect of roasting process on mepiquat formation. The highest mepiquat content, 1,020 µg/kg, was found in dark roast (230 °C) Indonesia Wahana, while 430 µg/kg of mepiquat was detected in medium roast (220 °C) Vietnam Robusta. At the same roasting temperature, higher level of mepiquat was observed in Arabica than in Robusta. In both species, substances related to mepiquat formation, including betaine, choline, trigonelline, lysine, carnitine, pipecolic acid (PipAc), pipecolic acid betaine (PipBet), were also detected. The lysine‐based Maillard reaction and decarboxylation in Arabica and Robusta promoted mepiquat formation through the degradation of choline and trigonelline, and the formation of intermediate products. Results from both the model system and selected commercial beans showed that choline and trigonelline had a significant correlation (P < 0.01) with mepiquat formation in Arabica. Practical Application Mepiquat is considered as a new process‐induced compound resulting from typical roasting conditions, but its formation mechanism in coffee is still unclear. This work demonstrates the formation mechanism of mepiquat by many precursor substances contained in Arabica and Robusta. It is very important to figure out how mepiquat is ‘‘naturally” present in daily diets, especially in those processed at high temperatures.

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“…Next to microbiological risks, chemical risks must also be considered while valorizing BSG. A study published by Ekieslki and colleagues (2018) shows that chlormequat and mepiquat, two compounds commonly used as pesticides, can be formed while roasting grains during the brewing process [24]. Based on their work, it is possible that the spent grains obtained from darker malts may contain these toxic compounds in trace amounts.…”

Section: Spent Grainmentioning

confidence: 99%

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

2021

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Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance.

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Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Cited by 14 publications

References 19 publications

Synergetic Co-Production of Beer Colouring Agent and Solid Fuel from Brewers’ Spent Grain in the Circular Economy Perspective

Synergetic Co-Production of Beer Colouring Agent and Solid Fuel from Brewers’ Spent Grain in the Circular Economy Perspective

Heat‐induced formation of N,N‐dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

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