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

  • Datos identificativos

    Identificador: imarina:9334911
    Autores:
    de Lima, ACBrandao, LRBotelho, BGRosa, CAAceña, LMestres, MBoqué, R
    Resumen:
    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° 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.
  • Otros:

    Autor según el artículo: de Lima, AC; Brandao, LR; Botelho, BG; Rosa, CA; Aceña, L; Mestres, M; Boqué, R
    Departamento: Química Analítica i Química Orgànica
    Autor/es de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / De Lima E Silva, Ana Carolina / Mestres Solé, Maria Montserrat
    Palabras clave: Pasteurisation Microfiltration Microbiological stability Forced ageing Flavour stability Flavor Colloidal stability pasteurisation microbiological stability forced ageing flavour stability colloidal stability
    Resumen: 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° 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.
    Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: laura.acena@urv.cat ricard.boque@urv.cat montserrat.mestres@urv.cat anacarolina.delima@urv.cat
    Identificador del autor: 0000-0001-5942-9424 0000-0001-7311-4824 0000-0001-9805-3482
    Fecha de alta del registro: 2024-02-17
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Referencia al articulo segun fuente origial: Foods. 13 (1):
    Referencia de l'ítem segons les normes 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), -. DOI: 10.3390/foods13010122
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2024
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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
    pasteurisation
    microbiological stability
    forced ageing
    flavour stability
    colloidal stability
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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