Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity

G, Durga Prasad C; Vidyalakshmi, R.; Baskaran, Nagarethinam; M, Tito Anand

doi:10.1016/j.jcs.2021.103390

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…В данной отрасли не существет единого требования или единых пределов по содержанию спирта. В раличных странах классификация описана в нормативных документах [6]. В таких странах Европы, как Германия, Швеция, Австралия, Португалиятермин «безалкогольное» используется при содержании спирта 0,5 % об.…”

Section: материалы и методы исследованийunclassified

“…Безалкогольное пиво − самый активно растущий сегмент пивного рынка. Рост рынка безалкогольного пива (NAB) значительно увеличился в последние годы из-за жесткой политики в отношении алкоголя, а также то, что потребители стали вести более здоровый образ жизни [2]. Аналитики считают, что выпуск безалкогольного пива, в первую очередь, нужен компаниям для увеличения общего объема производства и практических исследований предпочтений потребителей.…”

Section: Introductionunclassified

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Selection of yeast for low-density wort fermentation

Hřivna

Kerimbayeva

2023

jour

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Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.

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Section: материалы и методы исследованийunclassified

Section: Introductionunclassified

Selection of yeast for low-density wort fermentation

Hřivna

Kerimbayeva

2023

jour

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An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Nardini¹

2023

Molecules

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Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.

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Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

Borșa

Muntean

Salanță

et al. 2022

Plants

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Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.

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Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity

Cited by 4 publications

References 22 publications

Selection of yeast for low-density wort fermentation

Selection of yeast for low-density wort fermentation

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

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