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Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life

  • Identification data

    Identifier: imarina:9366601
    Authors:
    de Lima, ACBrandao, LRBotelho, BGRosa, CAAceña, LMestres, MBoqué, R
    Abstract:
    Gas chromatography-mass spectrometry (GC-MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55 degrees C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC-MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.
  • Others:

    Author, as appears in the article.: de Lima, AC; Brandao, LR; Botelho, BG; Rosa, CA; Aceña, L; Mestres, M; Boqué, R
    Department: Química Analítica i Química Orgànica
    URV's Author/s: Aceña Muñoz, Laura / Boqué Martí, Ricard / De Lima E Silva, Ana Carolina / Mestres Solé, Maria Montserrat
    Keywords: Pasteurisation Microfiltration Microbiological stability Forced ageing Flavour stability Flavor Colloidal stability
    Abstract: Gas chromatography-mass spectrometry (GC-MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55 degrees C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC-MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.
    Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: anacarolina.delima@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat laura.acena@urv.cat
    Author identifier: 0000-0001-9805-3482 0000-0001-7311-4824 0000-0001-5942-9424
    Record's date: 2024-08-03
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2304-8158/13/1/122
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Foods. 13 (1): 122-
    APA: de Lima, AC; Brandao, LR; Botelho, BG; Rosa, CA; Aceña, L; Mestres, M; Boqué, R (2024). Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life. Foods, 13(1), 122-. DOI: 10.3390/foods13010122
    Article's DOI: 10.3390/foods13010122
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2024
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Pasteurisation
    Microfiltration
    Microbiological stability
    Forced ageing
    Flavour stability
    Flavor
    Colloidal stability
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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