Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

Abstract

Certain typical old wheat varieties grown in the Mediterranean countries and elsewhere are renowned for their nutritional value due to higher concentration of polyphenols, especially flavonoids, as well as of important minerals, than modern varieties. However, the respective economical sustainability is constrained by reduced yield, increasing costs and stagnating or decreasing market prices. Moreover, under certain conditions, connected with the respective scale and local market volume, low-input, organically grown cereals can lead to lower environmental footprint. Brewing with a portion of such old grains can effectively boost their spreading, conditioned on its ability to supply a significant additional net income to farmers. Beer has become the worldwide most consumed alcoholic beverage and, although its market is dominated by few global players and standardized products, craft breweries have quickly spread out in most countries. Nevertheless, a scale issue has arisen about the economic sustainability of microbreweries, mainly due to high initial capital investment, energy costs, scale, and sometimes taxation. It is shown how breakthrough, cheaper, more efficient and profitable microbreweries can help solving the sustainability issues affecting old wheat varieties, thus boosting the respective spreading, lowering the environmental footprint of the cereal sector and contributing to improve the public health.

Molecular Docking Studies of Coumarins Isolated from Extracts and Essential Oils of Zosima absinthifolia Link as Potential Inhibitors for Alzheimer’s Disease

“…A particular and important preventive action against AD with hop iso-α-acids, which are reponsible for the bitterness in beer, was discussed lately. Besides, proof has appeared for anti-carcinogenic action from hops’prenylflavonoids, as well as from phenolic components extracted from both malt and hops [ 8 ]. Numerous investigations were performed on the biological activities of plants which are utilised traditionally as memory enhancers and acetylcholinesterase inhibitors [ 9 , 10 ].…”

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

“…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, ). Overall, HC was found to be a far‐reaching, spreadable, and potentially useful technology for varying the environmental, chemical, and engineering point with a high impact on the beer brewing process.…”

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.…”