New approach to the production of xanthohumol-enriched beers

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895119" target="_blank" >RIV/60461373:22330/13:43895119 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/jib.71" target="_blank" >http://dx.doi.org/10.1002/jib.71</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.71" target="_blank" >10.1002/jib.71</a>

Result language
angličtina
Original language name
New approach to the production of xanthohumol-enriched beers
Original language description
Xanthohumol is a hop polyphenol with proven positive effects on human health. The aim of this work was to use special malts (roasted malt and melanoidin malt) for the preparation of high-gravity sweet worts with an extremely high xanthohumol content. Thesolubility of xanthohumol was higher in sweet worts prepared from roasted malts than from Pilsen or melanoidin malts. This sweet wort (xanthohumol ~20mgL-1) was used for the preparation of xanthohumol-rich beer. The importance of melanoidins in xanthohumol solubility was also examined. Isomerization reactions occurring at increased temperatures is one of the main reasons for the loss of xanthohumol in the brewing process and therefore the most appropriate temperature for addition of xanthohumol products to sweet worts was determined. The influence of filtration and stabilization materials (diatomaceous earth, polyamide sorbents and tannic acid) on the concentration of xanthohumol in enriched beer was also examined. Only a small effect
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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