Drying of immobilized yeast cells in a spouted bed dryer with a moving draft tube

Brewery yeast cells immobilized in Ca-alginate were dried in a laboratory scale spouted bed with a draft tube.The experiment was conducted under variable temperatures and air flow rates. The temperature and air velocity at the bottom of the column have been varied in the range from 30 to 60 °C and from 6 to 10 m/s in a duration of 60 min. The moisture of dryied particles was in the interval of 10.00 to 21.00 g/g, while the water activity was in the range of 0.40 to 0.45 what ensures the preservation of immobilized yeast as a starter and provides the biological activity of dried particles. A rehidration process of dryied particles proved that dried particles could completely restore their original shape and starting volume, while the mechanical resistance is somewhat reduced. The cells preserved in this way completely restore their catalytical activity after the rehidration

Sušenje imobilisanih ćelija pivskog kvasca u sušioniku sa fontanskim slojem i pokretnom centralnom cevi

Brewery yeast cells immobilized in Ca-alginate were dried in a laboratory scale spouted bed with a draft tube. The experiment was conducted under variable temperatures and air flow rates. The temperature and air velocity at the bottom of the column have been varied in the range from 30 to 60 °C and from 6 to 10 m/s in a duration of 60 min. The moisture of dried particles was in the interval of 10.00 to 21.00 g/g, while the water activity was in the range of 0.40 to 0.45 what ensures the preservation of immobilized yeast as a starter and provides the biological activity of dried particles. A rehidration process of dried particles proved that dried particles could completely restore their original shape and starting volume, while the mechanical resistance is somewhat reduced. The cells preserved in this way completely restore their catalytical activity after the rehidration.Imobilisane ćelije pivskog kvasca u Ca-alginatu su sušene u laboratorijskoj sušnici sa konicnoim fontanskim slojem. Eksperiment je izvođen pri različitim temperaturama i protocima ulaznog vazduha. Temperatura je menjana u intervalu od 30 do 60 °C, a brzina vazduha na ulazu u kolonu je menjana od 6 do 10 m/s, pri konstantnom vremenu sušenja u svim eksperimentima u trajanju od 60 min. Početna vlažnost čestica koje su sušene, kretala se u intervalu od 10,00 do 21,00 g vlage/g suve materije, dok je aktivnost vode bila u opsegu od 0,40 do 0,45, koja obezbeđuje korišćenje osušenih čestica kao starter kultura, uz istovremeno sprečavanje bioloških procesa u osušenim imobilisanim česticama. Nakon rehidratacije, osušene čestice su vraćale svoju prvobitnu zapreminu i oblik, dok je njihova mehanička otpornost smanjena u odnosu na čestice pre sušenja. Ćelije, sačuvane na ovaj način su, nakon rehidratacije, zadržavale svoju katalitičku aktivnost. Dobijeni rezultati u ovom radu su polazni parametri za projektovanje pilot sušionika

Tehnologija imobilisanih ćelija u proizvodnji piva - dosadašnja iskustva i rezultati

Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.Industrija piva već 30 godina pokazuje zanimanje za primenu tehnologije imobilisanih ćelija. Najvažniji razlozi su: veća brzina i produktivnost fermentacije u poređenju sa tradicionalnom proizvodnjom piva na bazi suspendovanih ćelija, kao i mogućnost kontinualnog rada. Danas je ova tehnologija već konvencionalno primenjena u naknadnom vrenju i proizvodnji niskoalkoholnih i bezalkoholnih piva. Glavno vrenje, međutim, još uvek je ostalo nerešen problem. Zbog svoje kompleksnosti, uprskos mnogobrojnim eksperimentalnim rezultatima na laboratorijskom i poluindustrijskom nivou još nije realizovano na industrijskom. U radu su prikazani najvažniji dosad razvijeni procesi, nosači i bioreaktorski sistemi na bazi imobilisanih ćelija, primenjeni u različitim fazama fermentacije piva, kao i najnoviji sopstveni eksperimentalni rezultati. Ispitivana je mogućnost primene polivinil alkohola u obliku LentiKats®, kao potencijalnog nosača za fermentaciju piva. Dati su rezultati ispitivanja kinetike rasta pivskog kvasca Saccharomyces uvarum imobilisanog na LentiKats i alginatnom nosaču i upoređene sa vrednostima dobijenim za slobodne suspendovane čestice. Utvrđeno je da postupak imobilizacije na LentiKat® nosaču ima zanemarljiv uticaj na vitalnost i rast čestica. Specifična brzina rasta čestica koje se oslobađaju u medijum odgovarala je vrednosti dobijenoj u slučaju slobodnih suspendovanih čestica. Ogledi u šaržnim fermentacijama u tikvicama po Erlenmajeru i gas-lift bioreaktoru pokazali su da imobilisane ćelije zadržavaju veliku fermentativnu aktivnost. Potpuna prevrelost mladog piva u tikvicama po Erlenmajeru dostignuta je nakon 48 časova i za manje od 24 časa u gas-lift bioreaktoru

The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort

This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent

Medicinska gljiva Ganoderma lucidum u proizvodnji specijalnih piva

Mushrooms like Ganoderma lucidum have been used for thousands of years as a traditional medicine in the Far East. Ganoderma received wide popularity as an eating mushroom with high nutritive value, but even more as medical fungi. It has been used for the treatment of various diseases: hepatitis, hypertension, insomnia, and even cancer. Due to its extraordinary action, it is often called 'Elixir of life', 'Food of gods' and 'Mushroom of universe'. The intracellular and extracellular polysaccharides (b-glucane) inhibit the growth of several types of cancer. Mushroom produces triterpenes of which especially ganoderic acid showed cytotoxicity on primary tumor liver cells, inhibition of histamine release, hepatoprotective effect, stimulation of the immune system functions, inhibition of the aggregation of blood plates, etc. On the other hand, beer as a purely natural beverage obtained in the process of fermentation, contains a number of ingredients which are important for human organism, and in moderate usage has favorable reaction on the general health condition of the body. As such, beer is a very good basis for the development of a number of new products with defined pharmacodynamics influence. In this work, we have investigated the possibilities of using extracts of mushroom Ganoderma lucidum in the production of special beer types. The composition of mushroom, properties of the most important active ingredients, extraction procedures, and sensory characteristics of the beers on the basis of such extracts were determined. The most important parameters of quality and possibility of adjustments using extracts of different medicinal herbs were investigated.Gljive poput Ganoderma lucidum korišćene su hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Svoju veliku popularnost Ganoderma je stekla kao jestiva gljiva sa visokom nutritivnom vrednošću, ali još više kao medicinska gljiva. Korišćena je za lečenje raznih bolesti, između ostalih i hepatitisa, hipertenzije, insomnije, pa i karcinoma. Upravo zbog svog izvanrednog delovanja nazivana je 'Eliksir života', 'Hrana bogova', 'Gljiva univerzuma'. Njeni intracelularni i ekstracelularni polisaharidi (b-glukani) dokazano inhibiraju rast nekoliko vrsta karcinoma, a triterpeni koje produkuje, posebno ganoderinska kiselina, pokazuju citotoksičnost na primarne tumorne ćelije jetre, inhibiciju oslobađanja histamina, hepatoprotektivni efekat, stimulaciju funkcije imunog sistema, inhibiciju agregacije krvnih pločica itd. Sa druge strane, pivo kao potpuno prirodno piće dobijeno fermentacijom, sadrži mnogobrojne sastojke od značaja za organizam i u umerenoj količini pokazuje povoljno delovanje na opšte zdravstveno stanje organizma. Kao takvo, pivo je veoma dobra podloga za razvoj niza novih proizvoda definisanog farmakodinamičkog delovanja. U radu je ispitana mogućnost korišćenja ekstrakata gljive Ganoderma lucidum u proizvodnji specijalnih piva. Dati su sastav gljive, svojstva najvažnijih aktivnih sastojaka, postupci ekstrakcije i senzorne karakteristike piva dobijenih na bazi datih ekstrakata. Ispitani su najvažniji parametri kvaliteta i mogućnost korigovanja upotrebom ekstrakata različitog lekovitog bilja

Uticaj ekološkog zagađenja izazvanog delovanjem NATO alijanse na prostorima Srbije na fiziološki status proizvoda tipa 'Radler'

Beer-based drinks, 'Radler' type products in particular, arouse interest for a number of reasons. These newly produced drinks were obtained by mixing beer and soft drinks and are intended for a larger number of target groups than their each single component. Also, they combine advantages of both components in physiological respect. They have lower alcohol content than beer, are more palatable and refreshing, can be consumed in larger amounts, retaining beneficial and physiological value of beer. As NATO air strikes resulted in heavy environmental contamination, the question is raised about the safety of these drinks and the level of toxic elements in them as well about the level of micro- and macro-elements having beneficial effects on the body. The paper gives the analysis results for 35 samples of different 'Radler' Beer-based products manufactured by domestic producers. The level of elements belonging to three distinct groups of heavy metals and that of the most important micro- and macro-elements, of therapeutic and physiological value for the body, were determined. The obtained values were compares with available data on similar products in the world, with values obtained for domestic products in the period preceding environmental contamination, and, in the case of biologically important elements, with their contents in one of oligomineral-vitamin products.Pića na bazi piva, a pogotovo proizvodi tipa 'Radler' interesantni su sa vise aspekata. Predstavljaju jedan nov proizvod dobijen kombinacijom piva i gaziranih bezalkoholnih pica namenjen većem broju ciljnih grupa od pojedinačnih komponenata od kojih su proizvedeni, a ujedno sa fiziološkog aspekta objedinjuju prednosti svakog od njih. Sadrže niži sadržaj alkohola od piva, pitkija su i vise osvežavaju, mogu se piti u većim količinama, a istovremeno u određenoj meri zadržavaju blagotvorna i fiziološki vrlo povoljna svojstva piva. Upravo iz tog razloga postavlja se pitanje njihove zdravstvene ispravnosti i prisustva pojedinih toksičnih elemenata kao posledica ekološkog zagađenja uzrokovanog vazdušnim dejstvima NATO alijanse, odnosno mikro- i makro elemenata čiji sadržaj ima povoljno delovanje na organizam. U radu su prikazani rezultati analize 35 uzoraka različitih 'Radler' proizvoda dobijenih na bazi piva različitih domaćih proizvođača. Određen je sadržaj elemenata koji spadaju u tri karakteristične grupe teških metala kao i najznačajnijih mikro- i makroelemenata koji imaju terapeutski i fiziološki značaj za organizam. Rezultati analize 35 uzoraka proizvoda tipa 'Radler' proizvedenih nakon završetka ratnih dejstava, pokazuju da u pogledu ni jednog toksičnog elementa nije došlo do porasta sadržaja i da su nađene vrednosti u granicama, ili čak ispod vrednosti karakterističnih za proizvode ove vrste na domaćem tržištu. Vrednosti su znatno ispod zakonski regulisanih maksimuma i u granicama koje se sreću i u srodnim proizvodima u svetu. Sa druge strane, interesantni su podaci koji se odnose na prisustvo biogenih elemenata koji su uzrok povoljnog delovanja piva na organizam. Njihov sadržaj u proizvodima tipa 'Radler' je niži u odnosu na pivo i ovi proizvodi se ne mogu tretirati kao njihov izvor. Međutim, poređenje sa oligomineralnim vitaminskim preparatom 'Oligovitom' (ICN) ukazuje na neke interesantne činjenice. Unošenjem 1 l ovih proizvoda unosi se 10% Mg, 10-60% Mn, 30% Cu, 50% Zn i 50% Co koja se inače unosi pilulom 'Oligovita' kao preporučena dnevna dopuna svakodnevne ishrane dece i odraslih

An overview of encapsulation technologies for food applications

Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives

Raspberry and blackberry pomaces as potential sources of bioactive compounds

Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The total soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants

Essential oil/alginate microcapsules; obtaining and applying

Introduction: Nowadays, plant extracts are highly applied in food industries either as sources of bioactive components or as an alternative to artificial additives. Therefore, food manufacturers are focused on innovative products, which can satisfy consumers' requirements. Objectives: This study investigates the encapsulation of Origanum majorana, Achillea millefolium, Foeniculum vulgare, Juniperus communis and Anethum graveolens EOs in alginate capsules as a means of controlling the fast release of volatile constituents. Materials and Methods: The EOs were obtained via steam distillation. Sodium alginate was chosen as a carrier because of its biodegradable and biocompatible properties. The paper describes the simple dripping technique used for the preparation of the alginate microcapsules with EO cores, and a possible application of the microcapsules as a natural flavor additive. Results: Sensorial properties of the final product were subjectively analyzed and described. The changes of the taste and the flavour of candies in comparison with the control sample were significant. Nevertheless, the strong herbal odour was found as "uncommon in confectionary but pleasant. Conclusion: It has been investigated, that the sodium alginate encapsulated EOs have to be added as a final step of a recipe to save its antimicrobial and antioxidant potential. Further assays need to be performed to investigate the recipe, which includes the EO alginate microcapsules in order to get a high-quality final product that can be used for commercial purposes