Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43896516" target="_blank" >RIV/60461373:22330/14:43896516 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jib.126" target="_blank" >http://dx.doi.org/10.1002/jib.126</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.126" target="_blank" >10.1002/jib.126</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

Popis výsledku v původním jazyce

After supercritical CO2 extraction of hops or formation of lupulin-enriched pellets (type 45), polyphenol-rich by-products remain. These have some industrial and agricultural applications (preparation of polyphenol extracts and in the production of low-bitterness beers). In this work, both materials were used in pilot-scale brewing experiments for the production of beer enriched with polyphenols. Samples of beer made from these residues underwent analyses for haze-active prolamines, total polyphenols, phenolic monomers, antioxidant capacity, bitterness and colour. An almost identical decrease in the content (from hopped wort to final beer) of the prolamines of approximately 30% was detected in standard beer as well as in the beer prepared from the hopresidue (HR 1) after supercritical CO2 extraction. In contrast, the level of prolamines was reduced by more than 50% in the beer following addition of the hop residue (HR 2) after production of lupulin enriched pellets. Both hop materials

Název v anglickém jazyce

Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

Popis výsledku anglicky

After supercritical CO2 extraction of hops or formation of lupulin-enriched pellets (type 45), polyphenol-rich by-products remain. These have some industrial and agricultural applications (preparation of polyphenol extracts and in the production of low-bitterness beers). In this work, both materials were used in pilot-scale brewing experiments for the production of beer enriched with polyphenols. Samples of beer made from these residues underwent analyses for haze-active prolamines, total polyphenols, phenolic monomers, antioxidant capacity, bitterness and colour. An almost identical decrease in the content (from hopped wort to final beer) of the prolamines of approximately 30% was detected in standard beer as well as in the beer prepared from the hopresidue (HR 1) after supercritical CO2 extraction. In contrast, the level of prolamines was reduced by more than 50% in the beer following addition of the hop residue (HR 2) after production of lupulin enriched pellets. Both hop materials

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

120

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

99-104

Kód UT WoS článku

000333809100003

EID výsledku v databázi Scopus

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