Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Galván-D’Alessandro, Leandro; Carciochi, Ramiro Ariel

doi:10.3390/fermentation4010001

Cited by 42 publications

(13 citation statements)

References 59 publications

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“…Specifically, the aroma and taste of beer are characterized by volatile compound profile (Marconi et al, 2017) influenced principally by yeast metabolism. The differences in taste and aroma of beer samples may occur with fermentation by-products, such as aroma-active esters, higher alcohols, and aldehydes (He et al, 2014;Ferreira & Guido, 2018). The overall acceptance herein suggests sensory properties of beer might be affecting consumer liking, considering the commercial lager beer was liked very much by the panelists.…”

Section: Discussion Of Rice Malt Beermentioning

confidence: 82%

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Ofoedu

Akosim

Iwouno

et al. 2021

PeerJ

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Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

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Section: Discussion Of Rice Malt Beermentioning

confidence: 82%

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Ofoedu

Akosim

Iwouno

et al. 2021

PeerJ

View full text Add to dashboard Cite

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“…Phenolic compounds are commonly bound to cell wall components in fruit pulps. Microbial enzymes and ultrasound may induce the structural breakdown of the plant cell walls, facilitating their release (Galván‐D'Alessandro & Carciochi, 2018). Furthermore, probiotics can release phenolic compounds associated with other compounds from the food matrix (Morais et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

Mizuta

Menezes

Silva

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to evaluate the effect of high‐intensity ultrasound (HIUS) application with different processing times (2.5, 5, 7.5 and 10 min) on the physicochemical, rheological and textural properties, antioxidant activity (AA) and probiotic survival in strawberry‐flavoured fermented probiotic strawberry drink during storage (7°C for 28 days). The application of HIUS resulted in products with lower fermentation times, higher organic acid stability during storage and improved texture (higher firmness and consistency) and functional properties (higher phenolic compounds content and/or AA). Using 2.5 min of processing time would be advisable due to the better probiotic survival to simulated gastrointestinal conditions (probiotic counts higher than 106 CFU mL−1), reduced fermentation times (reduction in 3 h), higher lactic acid content during storage and enhanced AA. The products showed a viable probiotic counts higher than 106 CFU mL−1 during the entire shelf life. HIUS may be considered as an adequate pre‐treatment in the development of probiotic fermented probiotic strawberry drink.

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“…The treatment chamber is the main component of the PEF system, which can be worked in two different forms including static (batch) and continuous modes (Picart‐Palmade et al., 2019 ). In the static form, food is placed between two counterpart electrodes, while in the continuous form, food is shifted between the electrodes aided by a pump (Galván‐D’Alessandro & Carciochi, 2018 ).…”

Section: Principle Of Novel Nonthermal Food Processingmentioning

confidence: 99%

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Mollakhalili‐Meybodi

Nejati

Sayadi

et al. 2022

Food Science & Nutrition

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Cereals are one of the main food crops in the world, full of carbohydrates, proteins, dietary fiber, and minerals. Wheat, corn, rice, and barley are the most popular cereal grains regarding production quantity. Other cereal grains including sorghum, rye, oat, and millets are produced in small quantities. According to the Food and Agriculture Organization (FAO), the global demand for wheat, corn, and rice is expected to reach 3.3 billion tons per year by 2050, due to the rapid population growth (Guerrieri & Cavaletto, 2018). Cereals are mostly used as processed products viz breads, noodles, pasta, breakfast cereals, snack foods, cookies, etc. Cereal processing is one of the most important technologies in the food system to achieve many goals such as increasing shelf-life, obtaining the desired flavors, and enhancing the nutritional value (Sasthri et al., 2021). Technological properties and nutritional quality are among the most basic challenges in cereal processing, which is effectively influenced by grain proteins (Joye, 2019).

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Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Cited by 42 publications

References 59 publications

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

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