Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

Abstract

A fraction of the most valuable bioactive compounds in beer comes from hop's polyphenols, mainly flavonoids, some of which are unique to inflorescences of that flowering plant. Although far from pharmacologically relevant concentrations, the intake of low doses of xanthohumol and related prenylflavonoids found in beer contributes to significant preventive actions with regards to certain diseases, such as cardiovascular and neurodegenerative, as well as to distinct chemopreventive effects on certain cancer types. Hence the efforts to explore both ingredients and methods able to enhance the concentration of such bioactive compounds in the final beers.A novel brewing method assisted by hydrodynamic cavitation was proved able, under suitable process conditions, to retain or generate higher amounts of xanthohumol, desmethylxanthohumol and 6-geranylnaringenin, extending recent evidence about different food and respective bioproducts, as well as adding to its distinct benefits to the brewing process.

Novel Affordable, Reliable and Efficient Technologies to Help Addressing the Water-Energy-Food Nexus

“…With sorghum flour and apple pomace, the HC treatment led to AA increasing by 38.6% and 97%, respectively (Lohani et al, 2016). In the HC-assisted brewing process, increased extraction of polyphenols, and higher AA, was shown with raw unmalted grains (Albanese et al, 2018), as well as boosted extraction of prenylflavonoids from pelletized hops (Ciriminna et al, 2018), both leading to improved healthy properties and shelf life of the end product. Along with higher process yields (Albanese & Meneguzzo, 2019b), these distinctive advantages allowed the development of the HC-based brewing system up to the industrial level (CAVIBEER | CNR & Bysea S.r.l., 2018).…”

Hydrodynamic cavitation and its application in food and beverage industry: A review

“…This phenomenon is a result of degradation of proline residues which is the most recalcitrants among gluten constituents. HC retains higher amounts of xanthohumol and hops prenyl‐flavonoids in beer produced by HC (Ciriminna et al, ). HC is a cheaper, more efficient, safe, reliable, and more environmentally friendly process compared to traditional techniques (Albanese, Ciriminna, Meneguzzo, & Pagliaro, ).…”

Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

“…It may be utilized in the liquid food processing industry because it has a more substantial biochemical impact while requiring less energy (Chen & Martynenko, 2016). Recent studies on HC were conducted on beer brewing (Albanese et al, 2017a, 2017b, 2018), ethanol production from sugarcane bagasse (Hilares et al, 2017), protein extraction from soybean (Preece et al, 2017), inactivation of pectin methyl esterase in orange juice (Arya et al, 2021), beer production (Ciriminna et al, 2018), microbial cell disruption with different throat lengths us the cavitation equipment (Dong & Qin, 2018), sterilization (Hosseinzadeh Samani et al, 2020; Milly et al, 2007, 2008; Mohideen et al, 2015), fruit juices (Katariya et al, 2020), increasing antioxidant content (Lohani et al, 2016), low‐pressure homogenization of tomato juice (Hilares et al, 2019), inactivation of pathogens in milk (Sun et al, 2021), and hydrodynamic cavitation assisted extraction (Cravotto et al, 2019; Wu et al, 2019). Although HC is being widely used in the food processing sector, very few or no studies have been conducted on the aging of wine.…”