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Modeling of α-acids and xanthohumol extraction in dry-hopped beers

2018-11-10Journal article Restricted access
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dc.contributor.authorMachado, Júlio C.
dc.contributor.authorFaria, Miguel A.
dc.contributor.authorMelo, Armindo
dc.contributor.authorMartins, Zita E.
dc.contributor.authorFerreira, Isabel M.P.L.V.O.
dc.date.accessioned2019-03-27T11:18:21Z
dc.date.available2019-03-27T11:18:21Z
dc.date.issued2018-11-10
dc.description.abstractThe practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively.pt_PT
dc.description.sponsorshipAuthors are grateful to the project UID/QUI/50006/2013-POCI/01/0145/FEDER/007265 with support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. M. A. Faria is grateful for research contract from NORTE-01-0145-FEDER-000011 – FoodNanoHealth and A. Melo wishes to thank the Fundação para a Ciência Tecnologia for grants SFRH/BPD/86898/2012.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem. 2019 Apr 25;278:216-222. doi: 10.1016/j.foodchem.2018.11.050. Epub 2018 Nov 10pt_PT
dc.identifier.doi10.1016/j.foodchem.2018.11.050pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.18/6323
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationRISK ASSESSMENT OF DISINFECTION BY-PRODUCTS IN DRINKING WATER: OCCURRENCE, EVALUATION AND CONTROL
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814618319903?via%3Dihubpt_PT
dc.subjectBeerpt_PT
dc.subjectFlavonoidspt_PT
dc.subjectFruitpt_PT
dc.subjectHumuluspt_PT
dc.subjectPropiophenonespt_PT
dc.subjectModels, Theoreticalpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleModeling of α-acids and xanthohumol extraction in dry-hopped beerspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleRISK ASSESSMENT OF DISINFECTION BY-PRODUCTS IN DRINKING WATER: OCCURRENCE, EVALUATION AND CONTROL
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F86898%2F2012/PT
oaire.citation.endPage222pt_PT
oaire.citation.startPage216pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume278pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctPolítica editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationd7883dc7-6335-4f26-8bd0-e2ea4bb07c07
relation.isProjectOfPublication4f28927c-9902-4cbf-8328-358d9417daa1
relation.isProjectOfPublication.latestForDiscoveryd7883dc7-6335-4f26-8bd0-e2ea4bb07c07

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