Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties.

Ultrasound-assisted extraction of (poly)phenols from pumpkin pulp was optimized using response surface methodology. Time, solvent-to-sample ratio and percentage of water in ethanol were considered and a full factorial design was applied. The optimized conditions (10 min; 30 mL/g; 50% water in ethanol) were used to isolate (poly)phenols from five pumpkin varieties (Hokkaido, Lunga di Napoli, Mantovana, Moscata di Provenza, Violina rugosa), collected for two successive years.

Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.

To date, few studies investigated the differences between the two main gluten-free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic-treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n = 105 consumers), under blind (B), expected (E), and informed (I) conditions.

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.

In this study, 40% of unmalted gluten free (GF) grains (sorghum, millet, buckwheat, quinoa and amaranth) was used in brewing process, in gelatinized and ungelatinized form, in order to produce GF beer and to extend current knowledge about their suitability as brewing adjuncts. Partial replacement of barley malt with GF grains led to a significant decrease of extract (°P) and alcohol (%v/v) content compared to control beer (p < 0.05), except for quinoa beer (QB).

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum.

Influence of malt composition on the quality of a top fermented beer.

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% Caraamber®) respect to the pale ale base malt.

Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types.

A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared.

High genetic and chemical diversity of wild hop populations from Central Italy with signals of a genetic structure influenced by both sexual and asexual reproduction.

In order to investigate the intraspecific diversity of wild Humulus lupulus (hop) in Central Italy, 12 populations were evaluated for their genetic polymorphism by means of 13 SSR loci together with six commercial cultivars as a reference. High levels of polymorphism were found across the populations, being 140 the number of multilocus genotypes over 159 samples analyzed. Moreover, the observed heterozygosity was higher than expected in most of the populations.

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation.

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)).

Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp.

Variation in metabolism and partitioning of carbohydrates, particularly fructans, between annual and perennial Cichorium species remains a challenging topic. To address this problem, an annual (endive, Cichorium endive L. var.

Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability.

Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling.

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product.

Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts.

Novel Fast Identification and Determination of Free Polyphenols in Untreated Craft Beers by HPLC-PDA-ESI-MS/MS in SIR Mode.

Many analytical methods for polyphenol determination in food and beverages can be found in the literature, but most of them need time-consuming sample pretreatment. Conversely, methods are missing for a rapid screening of non-pre-treated samples, with useful application in the agri-food industry, from process control to fraud. Selected ion recording mass mode after liquid chromatographic separation was used for the detection and quantification of free polyphenols in three craft beers, after just degassing, filtering, and diluting the beer samples with the mobile phase prior to the analysis.

Accelerated shelf-life model of gluten-free rusks by using oxidation indices.

The demand for gluten-free products has been growing over the last few years as is the need to improve their quality. The objective of this research was to develop a shelf life prediction model of gluten-free rusks. To this aim, a kinetic study of the primary and secondary oxidative process was run and the kinetic parameters (rate constant, activation energy, and temperature quotient) were calculated.

Characterization of Defatted Products Obtained from the Parmigiano-Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties.

Parmigiano-Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano-Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed.

Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley.

The present study aims to evaluate the effect of the growth conditions and the cultivar on the total and water-extractable (W-E) arabinoxylan (AX) in barley. For this purpose, nine barley varieties from two different years were analyzed. The total AX content ranged from 5.

Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt.

This study was conducted to evaluate the effect of growth conditions and genotype on the barley yield and β-glucan content of grain and malt. Total and water-extractable (W-E) β-glucans and their molecular and structural properties were analyzed in nine 2-row barley varieties and corresponding malts. The total β-glucan content of barley is not influenced by year or by the cultivar, while the grain yield and W-E β-glucan content are significantly influenced by the year.

Rice malting optimization for the production of top-fermented gluten-free beer.

Background: A safe method to obtain gluten-free beer led to the use of naturally gluten-free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top-fermented beverage from rice malt is obtained for the first time.

Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts.

The use of sprouts in the human diet is becoming more and more widespread because they are tasty and high in bioactive compounds and antioxidants, with related health benefits. In this work, we sprouted rapeseed under increasing salinity to investigate the effect on free and bound total phenolics (TP), non-flavonoids (NF), tannins (TAN), phenolic acids (PAs), and antioxidant activity. Seeds were incubated at 0, 25, 50, 100, 200 mM NaCl until early or late sprout stage, i.

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort.

This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content, and sugar profile. It was concluded that malting teff at 24 °C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing.

Determination of free fatty acids in beer.

Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of saturated FAs is related sometimes to gushing problems in beer. The aim of this research was to validate an analytical method for the determination of FFAs in beer.

Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array.

Beer wort β-glucans are high-molecular-weight non-starch polysaccharides of that are great interest to the brewing industries. Because glucans can increase the viscosity of the solutions and form gels, hazes, and precipitates, they are often related to poor lautering performance and beer filtration problems. In this work, a simple and suitable method was developed to determine and characterize β-glucans in beer wort using size exclusion chromatography coupled with a triple-detector array, which is composed of a light scatterer, a viscometer, and a refractive-index detector.

Antioxidant effects of supercritical fluid garlic extracts in sunflower oil.

Background: Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest in replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities.

Influence of yeast strain, priming solution and temperature on beer bottle conditioning.

Background: Recently, there has been a significant increase in the number of microbreweries. Usually, craft beers are bottle conditioned; however, few studies have investigated beer refermentation. One of the objectives of this study was to evaluate the impacts of different experimental conditions, specifically yeast strain, priming solution and temperature, on the standard quality attributes, the volatile compounds and the sensory profile of the bottle-conditioned beer.

Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley.

In the beer industry β-glucans are extensively studied non-starch polysaccharides due to their ability to increase the viscosity of solutions and to form gels. The current study was designed to determine the total and water-soluble β-glucan contents of barley during malting. Total and water-soluble β-glucans were analyzed from two different malts that originated from the same barley but varied in germination time from 36h (malt A) to 72h (malt B).