Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

Vita Di Stefano, Giuseppe Avellone, Riccardo Delisi, Riccardo Delisi, Lorenzo Albanese, Rosaria Ciriminna, Francesco Meneguzzo, Mario Pagliaro

Risultato della ricerca: Article

10 Citazioni (Scopus)

Abstract

Some of the most valuable bioactive compounds in beer comes from hops polyphenols, mainly flavonoids, some of which are unique to inflorescences of that flowering plant. Although far from pharmacologically relevant concentrations, low doses of xanthohumol and related prenylflavonoids found in beer contribute to the overall antioxidant activity of the product, as well as to significant chemopreventive action about certain diseases, such as cardiovascular, neurodegenerative, and some cancer types. Hence, the efforts to explore both ingredients and brewing methods aimed at enhancing the concentration of such bioactive compounds. In this study, a novel brewing method assisted by hydrodynamic cavitation was experimented, proving its ability to retain or generate higher amounts of xanthohumol, desmethylxanthohumol and 6-geranylnaringenin. Operational parameters, concerning hops processing, and leading to the enhanced retention, or generation, of the considered prenylflavonoids, were found to be common to all those same compounds. As well, basic mechanisms were hypothesized, such as increased extraction from hops, reduced adsorption to insoluble malt proteins, and reduced isomerization. The results expand recent evidence about enhanced extraction of bioactive compounds by processes based on hydrodynamic cavitation, as well as add to already proven benefits of hydrodynamic cavitation to the brewing processes.
Lingua originaleEnglish
pagine (da-a)160-167
Numero di pagine8
RivistaLEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Volume91
Stato di pubblicazionePublished - 2018

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo