Volume 46, Issue 2 e16234
ORIGINAL ARTICLE

Effects of filtration and pasteurization process on bioactive phenolic compounds of beer

Özlem Yalçınçıray

Corresponding Author

Özlem Yalçınçıray

Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, İstanbul Arel University, Istanbul, Turkey

Correspondence

Özlem Yalçınçıray, Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, İstanbul Arel University, Tepekent, Buyukcekmece 34537, Istanbul, Turkey.

Email: [email protected]

Contribution: Data curation, Formal analysis, ​Investigation, Resources, Visualization, Writing - original draft, Writing - review & editing

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Nilüfer Vural

Nilüfer Vural

Department of Food Processing- Food Technology, Vocational School, Ankara Yildirim Bayazit University, Ankara, Turkey

Department of Traditional, Complementary, and Integrative Medicine Practice and Research Center, Institute of Public Health, Ankara Yildirim Bayazit University, Ankara, Turkey

Contribution: Data curation, Methodology, Validation, Visualization, Writing - review & editing

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Rahmi Ertan Anlı

Rahmi Ertan Anlı

Department of Food Engineering, Faculty of Engineering, Ankara University, Golbasi, Ankara, Turkey

Contribution: Methodology, Supervision

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First published: 04 December 2021

Abstract

The filtration and pasteurization steps at beer production have vital importance for consumer expectations and a long shelf-life. Also, phenolics have a significant role in the organoleptic characteristics and antioxidant activity of beers. This study mainly aimed to determine the exact effects of every filtration step and pasteurization process on different alcohol-concentrated beers from the same malts at the parameters such as total antioxidant activity (TAA), total phenolic content (TPC), and phenolic distribution. Principal component analyses (PCA) and fully linked clusters were carried out to evaluate the relationship between the parameters. According to the results, it was determined that the filtration caused the decrease of around 12% of TPC and 7% of TAA, while the pasteurization process did not affect the examined parameters at each alcoholic concentration. During the research, (+)-catechin and protocatechuic acid were the most affected phenolics, while gallic acid and quercetin hydrate were the least.

Novelty impact statement

  • Every single step of filtration and pasteurization was examined at three different alcohol concentrated beers from the same malts for the first time to our knowledge.
  • Principle component analyses (PCA) and fully linked clusters were carried out to evaluate the relationship between TPC, TAA, individual phenolic compounds, and chemical properties.
  • The results showed that the more alcohol concentration of the beer decreases, the more efficient the filtration process becomes.

CONFLICT OF INTEREST

The authors have no potential conflict of interest to declare.

DATA AVAILABILITY STATEMENT

Data available on request from the authors. The data that support the findings of this study are available from the corresponding author upon reasonable request.