Hop-Derived Prenylflavonoids and Their Importance in Brewing Technology - A Review

Beer is one of the world’s most popular beverage products. Beer is all natural ingredients, so moderate consumption contributes to a healthy daily diet. Beer contains a large variety of phenolic compounds which are derived from the processed cereal (70%) and hops (30%) and which are responsible for the antioxidant activity of the beverage. Hops (Humulus lupulus L.) are an essential ingredient of beer and are a source of polyphenols that contain the prenyl or geranyl group in the chemical structure, xanthohumol, isoxanthohumol, 6-prenilnaringenin and 8-prenylnaringenin. The prenylflavonoid's compounds found in beer have different biological activities demonstrated in vitro as antioxidant, anticarcinogenic, anti-inflammatory, estrogenic and antiviral. Important quantities of prenylflavonoids are lost during wort production. The losses may be explained by the low solubility of these compounds and its insufficient extraction in wort. Using appropriate engineering strategies, improvements in the recovery of prenylflavonoids from hops into beer has involved increased hopping rate, improved brewing process, especially wort boiling, increased colored malt yields and management of beer fermentations.Beer is one of the world’s most popular beverage products. Beer is all natural ingredients, so moderate consumption contributes to a healthy daily diet. Beer contains a large variety of phenolic compounds which are derived from the processed cereal (70%) and hops (30%) and which are responsible for the antioxidant activity of the beverage. Hops (Humulus lupulus L.) are an essential ingredient of beer and are a source of polyphenols that contain the prenyl or geranyl group in the chemical structure, xanthohumol, isoxanthohumol, 6-prenilnaringenin and 8-prenylnaringenin. The prenylflavonoid's compounds found in beer have different biological activities demonstrated in vitro as antioxidant, anticarcinogenic, anti-inflammatory, estrogenic and antiviral. Important quantities of prenylflavonoids are lost during wort production. The losses may be explained by the low solubility of these compounds and its insufficient extraction in wort. Using appropriate engineering strategies, improvements in the recovery of prenylflavonoids from hops into beer has involved increased hopping rate, improved brewing process, especially wort boiling, increased colored malt yields and management of beer fermentations

Revaluation of Waste Yeast from Beer Production

Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds

Advances in Distilled Beverages Authenticity and Quality Testing

Given the advent of the consumers and producers demands, researches are focusing lately to develop innovative, cost-effective, progressively complex alcoholic beverages. As alcohol consumption has a heavy impact on social environment and health, fast and safe solutions for industrial application are needed. In this chapter, the recent advances in the field of alcoholic beverages authenticity and quality testing are summarised. Solutions for the online monitoring of the process of distilled beverages are offered and the recent methods for identification of raw material and process formed biomarkers of distilled beverages are presented

Safety Evaluation of the Grape Marc Spirit by GC-FID Analysis

There were investigated grape marc spirits regarding their safety on consumers. Major volatile compounds which present risk to human health (such as methanol, furfural, and acetaldehyde) and ethyl alcohol content were compared to European Union Regulation and other values found in previous studies.  The aim of our study was to evaluate the safety of grape marc spirits considering their content in major volatile compounds by comparison with the requirements of European Union Regulation. We investigated the ethyl alcohol content by electronic densimetry and 10 major volatile compounds (acetaldehyde, ethyl acetate, methanol, 1-propanol, 1-butanol, 2-butanol, isobutyl alcohol, isoamyl alcohol, amyl active alcohol and furfural) by Gas Chromatography coupled with Flame Ionization Detector. We used reference chemicals to identify these compounds and 3-pentanol as internal standard to quantify the volatiles. Results were compared with the requirements of European Union Regulation. All major volatile compounds registered values in accordance to EU Regulation and the grape pomace spirits samples do not present any kind of risk for consumption