Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922883" target="_blank" >RIV/60461373:22330/21:43922883 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.researchgate.net/publication/353514128_Influence_of_pasteurization_and_high_pressure_processing_on_the_antioxidant_activity_of_filtered_and_unfiltered_lager_beer" target="_blank" >https://www.researchgate.net/publication/353514128_Influence_of_pasteurization_and_high_pressure_processing_on_the_antioxidant_activity_of_filtered_and_unfiltered_lager_beer</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer

Popis výsledku v původním jazyce

The aim of this study was to assess the impact of various final stabilization methods on the antioxidant activity of filtered and unfiltered lager beers, as well as to evaluate further changes during storage at various temperatures. Beers were processed by thermal pasteurization and by high pressure processing. The antioxidant activity was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and by ferric ion reducing antioxidant power (FRAP) assay. The concentration of total polyphenols was also evaluated. Changes observed in the antioxidant activity during the storage period of 8 weeks were not associated with the type of the applied stabilization method. Increased storage temperature had negative impact on the antioxidant activity. Filtered beers exhibited lower values of antioxidant activity and lower concentration of total polyphenols in comparison to unfiltered samples. The results indicate that both thermal pasteurization and high pressure processing can preserve oxidative stability of beer and are, therefore, applicable methods for its shelf-life extension.

Název v anglickém jazyce

Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer

Popis výsledku anglicky

The aim of this study was to assess the impact of various final stabilization methods on the antioxidant activity of filtered and unfiltered lager beers, as well as to evaluate further changes during storage at various temperatures. Beers were processed by thermal pasteurization and by high pressure processing. The antioxidant activity was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and by ferric ion reducing antioxidant power (FRAP) assay. The concentration of total polyphenols was also evaluated. Changes observed in the antioxidant activity during the storage period of 8 weeks were not associated with the type of the applied stabilization method. Increased storage temperature had negative impact on the antioxidant activity. Filtered beers exhibited lower values of antioxidant activity and lower concentration of total polyphenols in comparison to unfiltered samples. The results indicate that both thermal pasteurization and high pressure processing can preserve oxidative stability of beer and are, therefore, applicable methods for its shelf-life extension.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

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

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

229-235

Kód UT WoS článku

000702880300004

EID výsledku v databázi Scopus

2-s2.0-85120740696