Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties

Alu’datt, Muhammad H.; Rababah, Taha; Alhamad, Mohammad N.; Gammoh, Sana; Alkhaldy, Hana A.; Al-Mahasneh, Majdi A.; Tranchant, Carole C.; Kubow, Stan; Masadeh, Nather

doi:10.1016/b978-0-12-815271-3.00009-9

Cited by 8 publications

(7 citation statements)

References 131 publications

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“…Traditional methods exploit mixed cultures of various potentially beneficial microorganisms, referred to as probiotics [ 23 ]. Fermented beverages are considered essential because they serve as vehicles for beneficial microorganisms that play an important role in human health, and also for their nutritional, nutraceutical, and pharmaceutical properties [ 21 , 22 , 23 , 24 ]. Moreover, it was shown that fermentation improves protein digestibility and the bioavailability of minerals and other micronutrients [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: Introductionmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…Antioxidant activity/property is the ability of bioactive compounds to prevent, delay and protect against oxidation of various substrates. Phenolic antioxidants can thus play an important role in preventing deterioration of foods and maintaining their quality (Alu'datt et al, 2019). Antioxidant supplements or foods containing antioxidants would greatly help in reducing oxidative damage, free radical scavenging rate and reducing activity of superoxide dismutase (SOD) and glutathione peroxidase (GPX) in the human body (Mishra et al, 2015).…”

Section: Antioxidant Property and Free Fatty Acids Presentmentioning

confidence: 99%

Probiotic oats milk drink with microencapsulated Lactobacillus plantarum – an alternative to dairy products

Ravindran

Radhaisri

2020

NFS

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Purpose Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of other matrices such as cereals, vegetable and fruit juices to deliver probiotics. The purpose of this paper is to standardize and evaluate a ready to serve probiotic oats milk drink fermented with microencapsulated Lactobacillus plantarum to be further used as a therapeutic module. Design/methodology/approach Fermentation of oats milk extract with microencapsulated L.plantarum was subjected to various trials in making it favourable for consumption and tested for sensory characteristics, physicochemical parameters, nutrient content, viable colony count and shelf life. Findings Fermented oats milk drink with 3% inoculum of microencapsulated L.plantarum was able to achieve desirable level of 2.5 × 108 and 2.3 × 108 colony forming units (CFU)/mL for spice and strawberry flavoured drink, respectively. Antioxidant property significantly increased after fermentation showing inhibitory effect against 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 0.05). Research limitations/implications Analysis of all the parameters were conducted only with three samples; this was the potential limitation identified in this study as large sample size always be a better representative of the results. Practical implications Spice and strawberry flavoured nondairy oats milk drink facilitated to be a suitable carrier for microencapsulated L. plantarum with good sensory attributes, low fat, moderate calorie, high fiber content, antioxidant potential and a shelf life of two-week period at 4°C. Originality/value The developed ready to serve, spice and strawberry flavoured nondairy oats milk drink with compactly packed functional components inclusive of beneficial probiotic organisms, ß-glucan and antioxidants can be prescribed as a therapeutic food for many clinical conditions and would serve as a good probiotic option for vegans.

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“…Some of the recognized health benefits of fermented malt products include anti-inflammatory, antidiabetic, antibacterial, antiviral, antithrombotic, antiallergenic, antidiarrhea, anticancer, and vasodilator effects, as well as treatment of gastrointestinal diseases, stimulating lactating glands, and strengthening of hair. 3 In general, the health aspects of alcohol-free beer are similar to normal beer without the adverse effects of alcohol. 4 The statistic shows that the revenue in the nonalcoholic beer segment amounts to 31.92 US billion dollars in 2022, and the market is expected to grow annually by 13.44% in 2022−2025.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In the fermented nonalcoholic malted barley beverages, a technique such as distillation, dialysis, or reverse osmosis is applied to remove alcohol from the product after fermentation. Some of the recognized health benefits of fermented malt products include anti-inflammatory, antidiabetic, antibacterial, antiviral, antithrombotic, antiallergenic, antidiarrhea, anticancer, and vasodilator effects, as well as treatment of gastrointestinal diseases, stimulating lactating glands, and strengthening of hair . In general, the health aspects of alcohol-free beer are similar to normal beer without the adverse effects of alcohol .…”

Section: Introductionmentioning

confidence: 99%

Copolymerized Natural Deep Eutectic Solvent Encapsulated in Calcium Alginate Beads: Application as a Green Sorbent for Analysis of Multiclass Pesticides in Nonalcoholic Malt Beverages by GC–MS/SIM

Karami

Sereshti

2023

ACS Sustainable Chem. Eng.

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A novel sorbent material consisting of a copolymeric deep eutectic solvent (DES) gel doped in calcium alginate (CA) hydrogel beads was synthesized and used in a green micro-solid phase extraction of 24 pesticides in 8 nonalcoholic malt beverages. The analyses were performed by gas chromatography–mass spectrometry/selective-ion monitoring. The DES was prepared by combining thymol (Thy, thyme oil) and methacrylic acid (MAA, can be obtained from Roman chamomile oil) in a 1:1 molar ratio via the heating-stirring method. Then, it was copolymerized using ammonium persulfate as a polymerization initiator and ethylene glycol dimethacrylate (EGDMA) as a crosslinking monomer through thermally induced free-radical reaction and finally was encapsulated in CA beads. The DES was characterized by Fourier transform infrared, Fourier transform nuclear magnetic resonance, and scanning electron microscopy techniques. A comparison study indicated that t extractionhe efficiency of the modified CA with polymeric DES (CA/[poly(MAA-co-EGDMA)]:[Thy]) was 1.5–3.4-fold higher than unmodified CA hydrogel beads. The influence of significant parameters affecting extraction efficiency was optimized. The method was validated by the matrix effect, specificity, precision, limits of quantifications (0.010–0.230 μg L–1), matrix-matched calibration linearity (0.010–300 μg L–1), and determination coefficients (r 2 = 0.990–0.998). The method was successfully utilized for the detection of pesticide residues in nonalcoholic malt beverage samples, and the obtained relative recoveries were 68.2–115.6% (relative standard deviation < 10.2%). The procedure’s greenness was evaluated by the Complex Green Analytical Procedure Index and the Analytical Eco-Scale protocols. This paper is the first report on the preparation and utilization of this novel sorbent for the analysis of pesticides in nonalcoholic malt drinks.

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Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties

Cited by 8 publications

References 131 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Probiotic oats milk drink with microencapsulated Lactobacillus plantarum – an alternative to dairy products

Copolymerized Natural Deep Eutectic Solvent Encapsulated in Calcium Alginate Beads: Application as a Green Sorbent for Analysis of Multiclass Pesticides in Nonalcoholic Malt Beverages by GC–MS/SIM

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