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Keywords = metals in beer

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14 pages, 5609 KiB  
Article
The Characterization of the Purine Nucleoside Phosphorylase from Agaricus bisporus and Its Potential Application in Reducing Purine Content in Beer
by Jun Liu and Jian Lu
J. Fungi 2025, 11(4), 268; https://doi.org/10.3390/jof11040268 - 31 Mar 2025
Viewed by 676
Abstract
Beer, the most popular alcoholic beverage, poses health risks for individuals with gout and hyperuricemia due to its high purine content. Herein, we identified a novel purine nucleoside phosphorylase (AbPNP) from the edible mushroom Agaricus bisporus and heterologously expressed it in [...] Read more.
Beer, the most popular alcoholic beverage, poses health risks for individuals with gout and hyperuricemia due to its high purine content. Herein, we identified a novel purine nucleoside phosphorylase (AbPNP) from the edible mushroom Agaricus bisporus and heterologously expressed it in Pichia pastoris. The recombinant AbPNP exhibited optimal activity at 60 °C and pH 7.0, retaining >80% activity at pH 6.0–9.0 and >85% activity after 3 h at ≤60 °C. Kinetic analysis revealed high catalytic efficiency (kcat/Km = 2.02 × 106 s−1⋅M−1) toward inosine, with strong resistance to metal ions except for Co2+ and Cu2+. The application of AbPNP (1.0–5.0 U/mL) during wort saccharification reduced purine nucleosides by 33.54% (from 151.53 to 100.65 mg/L) while increasing yeast utilization of free purine bases. The resulting beer showed improved fermentation performance (alcohol content increased by 3.6%) without compromising flavor profiles. This study provides the food-grade enzymatic strategy for low-purine beer production, leveraging the GRAS status of both A. bisporus and P. pastoris. Full article
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18 pages, 272 KiB  
Article
Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations
by Katarzyna Fulara, Aneta Ciosek, Olga Hrabia, Monika Cioch-Skoneczny, Krystian Klimczak and Aleksander Poreda
Foods 2025, 14(5), 848; https://doi.org/10.3390/foods14050848 - 1 Mar 2025
Viewed by 868
Abstract
Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer’s wort derived from both barley and lentil grains. Specifically, it compares worts produced from raw and malted lentils, with and without [...] Read more.
Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer’s wort derived from both barley and lentil grains. Specifically, it compares worts produced from raw and malted lentils, with and without the addition of amylase and protease enzymes. Key parameters such as filtration and saccharification times, pH, extract content, color, turbidity, polyphenol content, free amino nitrogen (FAN), nitrogen content, and metal ion and sugar composition were meticulously measured. Results indicate that both raw and malted lentils can be utilized to produce brewer’s wort, with the malting process enhancing extract levels. Notably, the addition of amylolytic enzymes resulted in the highest extract levels for both lentil types. Lentil-based worts exhibited significantly higher FAN levels and lower turbidity compared to barley malt worts. Despite barley malt’s established advantages in saccharification efficiency, filtration, and extract yield, lentils offer distinct benefits such as elevated FAN levels and unique color profiles. Enzyme treatments play a crucial role in optimizing lentil-based wort production, highlighting the potential for lentils in brewing applications. Full article
(This article belongs to the Section Food Biotechnology)
14 pages, 860 KiB  
Article
Evaluation of a Method for the Quantification of Cadmium, Lead, and Zinc in Craft Beers Manufactured in Quito, Ecuador
by Steward Yépez-Basantes, Lenys Fernández, Emerson Maldonado, Wilson Leon-Cueva, Ricardo León-Cueva, Luis Cedeño-Sares and Patricio Espinoza-Montero
Foods 2024, 13(22), 3664; https://doi.org/10.3390/foods13223664 - 18 Nov 2024
Cited by 1 | Viewed by 990
Abstract
The brewing process of craft beer can introduce contamination by heavy metals such as Cd, Pb, and Zn from various sources. Cadmium and lead metals are particularly worrisome because of their harmful effects on human health. This study aimed to evaluate a method [...] Read more.
The brewing process of craft beer can introduce contamination by heavy metals such as Cd, Pb, and Zn from various sources. Cadmium and lead metals are particularly worrisome because of their harmful effects on human health. This study aimed to evaluate a method for quantifying the levels of Cd, Pb, and Zn in craft beer brands sold in the northern region of the Metropolitan District of Quito, Ecuador, using atomic absorption spectroscopy. For confidentiality, the brands were anonymized as Brands A to I. Standard addition curves were employed for metal quantification, with repeatability assessed via the coefficient of variation (CV%) and accuracy determined by recovery (R%). The Cd content in Brands B–G and I was below the threshold established by the Mercosur Resolution Nº 12/11. Additionally, Brands A and D–H complied with the Ecuadorian INEN 2262 standard for maximum Pb concentration in beer. All samples showed Zn levels substantially below the maximum levels permitted by Ecuadorian regulations. Brands A, B, C, and H exhibited the highest concentrations of Cd and Pb. Full article
(This article belongs to the Special Issue Food Contaminants and Human Health)
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13 pages, 4702 KiB  
Article
Ultra-Short Pulses Laser Heating of Dielectrics: A Semi-Classical Analytical Model
by Liviu Badea, Liviu Duta, Cristian N. Mihailescu, Mihai Oane, Alexandra M. I. Trefilov, Andrei Popescu, Claudiu Hapenciuc, Muhammad Arif Mahmood, Dorina Ticos, Natalia Mihailescu, Carmen Ristoscu, Sinziana A. Anghel and Ion N. Mihailescu
Materials 2024, 17(21), 5366; https://doi.org/10.3390/ma17215366 - 2 Nov 2024
Cited by 2 | Viewed by 1468
Abstract
Femtosecond laser pulses are currently regarded as an emerging and promising tool for processing wide bandgap dielectric materials across a variety of high-end applications, although the associated physical phenomena are not yet fully understood. To address these challenges, we propose an original, fully [...] Read more.
Femtosecond laser pulses are currently regarded as an emerging and promising tool for processing wide bandgap dielectric materials across a variety of high-end applications, although the associated physical phenomena are not yet fully understood. To address these challenges, we propose an original, fully analytical model combined with Two Temperatures Model (TTM) formalism. The model is applied to describe the interaction of fs laser pulses with a typical dielectric target (e.g., Sapphire). It describes the heating of dielectrics, such as Sapphire, under irradiation by fs laser pulses in the range of (1012–1014) W/cm2. The proposed formalism was implemented to calculate the free electron density, while numerical simulations of temperature field evolution within the dielectrics were conducted using the TTM. Mathematical models have rarely been used to solve the TTM in the context of laser–dielectric interactions. Unlike the TTM applied to metals, which requires solving two heat equations, for dielectrics the free electron density must first be determined. We propose an analytical model to solve the TTM equations using this parameter. A new simulation model was developed, combining the equations for non-equilibrium electron density determination with the TTM equations. Our analyses revealed the non-linear nature of the physical phenomena involved and the inapplicability of the Beer–Lambert law for fs laser pulse interactions with dielectric targets at incident laser fluences ranging from 6 to 20 J/cm2. Full article
(This article belongs to the Section Manufacturing Processes and Systems)
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9 pages, 263 KiB  
Article
Characterization of Beer Produced with the Addition of Brown Macroalgae Fucus virsoides
by Kristina Habschied, Zdenko Lončarić, Stela Jokić, Krunoslav Aladić, Vinko Krstanović and Krešimir Mastanjević
Appl. Sci. 2024, 14(20), 9594; https://doi.org/10.3390/app14209594 - 21 Oct 2024
Viewed by 1725
Abstract
Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their [...] Read more.
Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their addition to meat products, yogurt, bread, and baby food. However, data on the addition of algae to beer have been scarce. The goal of this work was to produce beer with the addition of brown macroalgae (Fucus virsoides) from the Adriatic Sea. In addition, the basic physical–chemical parameters (color, pH, ethanol, extract, and polyphenols) were determined. The most important premise is the transfer of selenium (Se) to beer, since Se is deficient in human food chain. The transfer of different metals, namely, S (sulfur), Mg (magnesium), P (phosphorus), K (potassium), Ca (calcium), Cr (chromium), Mn (manganese), Fe (iron), Co (cobalt), Ni (nickel), Cu (copper), Zn (zinc), As (arsenic), Se (selenium), Mo (molybdenum), Cd (cadmium), Hg (mercury), and Pb (lead), from algae to beer was determined using inductively coupled plasma–mass spectrometry (ICP−MS). The results, however, were not satisfactory regarding metal transfer. In particular, Se was detected in beer, but other metals such as As, Cd, and Pb were not. Alga addition contributed to extract values, and the original extract reached 14.3 °P in wort with alga addition, as opposed to 12.8 °P in the control sample. Such high extract content, however, resulted in beer with low alcohol content, <4% v/v for both beers. This could be explained by the high levels of unfermentable extract. pH values showed statistical difference between samples, meaning that the addition of algae significantly affected the pH value of beer, reducing acidity by almost 5%. Full article
21 pages, 2447 KiB  
Article
Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses
by Julia Kruse, Julius Wörner, Jan Schneider, Helene Dörksen and Miriam Pein-Hackelbusch
Sensors 2024, 24(11), 3520; https://doi.org/10.3390/s24113520 - 30 May 2024
Cited by 3 | Viewed by 2246
Abstract
To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal [...] Read more.
To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. Full article
(This article belongs to the Section Chemical Sensors)
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38 pages, 4561 KiB  
Review
Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review
by Gabriel Pérez-Lucas, Ginés Navarro and Simón Navarro
Foods 2024, 13(11), 1709; https://doi.org/10.3390/foods13111709 - 29 May 2024
Cited by 5 | Viewed by 2136
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. [...] Read more.
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world’s most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades. Full article
(This article belongs to the Section Food Toxicology)
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24 pages, 6127 KiB  
Review
Exploring the Role of Apigenin in Neuroinflammation: Insights and Implications
by Karine Charrière, Vincent Schneider, Manon Perrignon-Sommet, Gérard Lizard, Alexandre Benani, Agnès Jacquin-Piques and Anne Vejux
Int. J. Mol. Sci. 2024, 25(9), 5041; https://doi.org/10.3390/ijms25095041 - 6 May 2024
Cited by 20 | Viewed by 6428
Abstract
Neuroinflammation, a hallmark of various central nervous system disorders, is often associated with oxidative stress and neuronal or oligodendrocyte cell death. It is therefore very interesting to target neuroinflammation pharmacologically. One therapeutic option is the use of nutraceuticals, particularly apigenin. Apigenin is present [...] Read more.
Neuroinflammation, a hallmark of various central nervous system disorders, is often associated with oxidative stress and neuronal or oligodendrocyte cell death. It is therefore very interesting to target neuroinflammation pharmacologically. One therapeutic option is the use of nutraceuticals, particularly apigenin. Apigenin is present in plants: vegetables (parsley, celery, onions), fruits (oranges), herbs (chamomile, thyme, oregano, basil), and some beverages (tea, beer, and wine). This review explores the potential of apigenin as an anti-inflammatory agent across diverse neurological conditions (multiple sclerosis, Parkinson’s disease, Alzheimer’s disease), cancer, cardiovascular diseases, cognitive and memory disorders, and toxicity related to trace metals and other chemicals. Drawing upon major studies, we summarize apigenin’s multifaceted effects and underlying mechanisms in neuroinflammation. Our review underscores apigenin’s therapeutic promise and calls for further investigation into its clinical applications. Full article
(This article belongs to the Special Issue Molecular Mechanism of Natural Compounds in Neuroinflammation)
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16 pages, 3304 KiB  
Article
Use of Residual Malt from an Artisanal Beer Brewing Process in the Biosynthesis of Silver Nanoparticles Mediated by Nucleating and Structure-Directing Agents
by César A. Dueñas-Bolaños, Margarita Cid-Hernández, Gilberto Velázquez-Juárez, Luis A. García-Casillas, Luis J. González-Ortiz, María Judith Sánchez-Peña, Azucena Herrera-González, Oscar Guillermo Zúñiga-González and Edgar J. López-Naranjo
Molecules 2024, 29(7), 1660; https://doi.org/10.3390/molecules29071660 - 7 Apr 2024
Cited by 2 | Viewed by 2672
Abstract
Biosynthesized silver nanoparticles (AgNPs) are widely used in varied applications, which are morphology dependent. Consequently, a morphology-controlled synthesis is mandatory. Although there are several studies focused on the plant extract-based biosynthesis of metallic nanoparticles, the use of extracts obtained from agro-wastes is scant. [...] Read more.
Biosynthesized silver nanoparticles (AgNPs) are widely used in varied applications, which are morphology dependent. Consequently, a morphology-controlled synthesis is mandatory. Although there are several studies focused on the plant extract-based biosynthesis of metallic nanoparticles, the use of extracts obtained from agro-wastes is scant. Furthermore, information regarding morphology modification through the use of additional agents is even more scarce. Thus, in this study, AgNPs were synthesized using a malt extract (ME) obtained from an artisanal beer brewing process residue. Additionally, sodium chloride (NaCl), gum arabic (GA), and talc (T) were used in an attempt to modify the morphology of AgNPs. XRD, DLS, SEM, and TEM results demonstrate that stable AgNPs of different sizes and shapes were synthesized. FTIR, HPLC analysis, and the quantification of total proteins, free amino acids, reducing sugars, and total polyphenols before and after AgNPs synthesis showed that ME biomolecules allowed them to act as a source of reducing and stabilizing agents. Therefore, this study provides evidence that ME can be successfully used to biosynthesize AgNPs. Additionally, the antibacterial activity of AgNPs against Gram-negative and Gram-positive bacteria was evaluated. Results indicate that AgNPs show a higher antibacterial activity against Gram-positive bacteria. Full article
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13 pages, 3138 KiB  
Article
Refractive Index Modulation for Metal Electrodeposition-Based Active Smart Window Applications
by Hyojung Kim, Bong Kyun Kang and Cheon Woo Moon
Micromachines 2024, 15(3), 334; https://doi.org/10.3390/mi15030334 - 28 Feb 2024
Cited by 10 | Viewed by 1998
Abstract
One of the remarkable choices for active smart window technology is adopting a metal active layer via reversible metal electrodeposition (RME). As the metal layer efficiently blocks the solar energy gain, even a hundred-nanometer-thick scale, RME-based smart window has great attention. Recent developments [...] Read more.
One of the remarkable choices for active smart window technology is adopting a metal active layer via reversible metal electrodeposition (RME). As the metal layer efficiently blocks the solar energy gain, even a hundred-nanometer-thick scale, RME-based smart window has great attention. Recent developments are mainly focused on the various cases of electrolyte components and composition meeting technological standards. As metal nanostructures formed through the RME process involve plasmonic phenomena, advanced analysis, including plasmonic optics, which is beyond Beer–Lambert’s law, should be considered. However, as there is a lack of debates on the plasmonic optics applied to RME smart window technology, as research is mainly conducted through an exhaustive process. In this paper, in order to provide insight into the RME-based smart window development and alleviate the unclear part of plasmonic optics applied to the field, finite-difference time-domain electromagnetic simulations are conducted. In total, two extremely low-quality (Cr) and high-quality (Mg) plasmonic materials based on a nanoparticle array are considered as a metal medium. In addition, optical effects caused by the metal active layer, electrolyte, and nanoparticle embedment are investigated in detail. Overall simulations suggest that the effective refractive index is a decisive factor in the performance of RME-based smart windows. Full article
(This article belongs to the Section E:Engineering and Technology)
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24 pages, 2348 KiB  
Article
Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador
by Oscar López-Balladares, Patricio J. Espinoza-Montero and Lenys Fernández
Foods 2023, 12(11), 2264; https://doi.org/10.3390/foods12112264 - 4 Jun 2023
Cited by 6 | Viewed by 2533
Abstract
The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of [...] Read more.
The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of Cd(II), Cu(II), and Fe(III) was determined in 13 brands of craft beer with the highest consumption in Quito, Ecuador, by differential pulse anodic stripping voltammetry (DPASV), using as boron-doped diamond (BDD) working electrode. The BDD electrode used has favorable morphological and electrochemical properties for the detection of metals such as Cd(II), Cu(II), and Fe(III). A granular morphology with microcrystals with an average size between 300 and 2000 nm could be verified for the BDD electrode using a scanning electron microscope. Double layer capacitance of the BDD electrode was 0.01412 μF cm−2, a relatively low value; Ipox/Ipred ratios were 0.99 for the potassium ferro-ferricyanide system in BDD, demonstrating that the redox process is quasi-reversible. The figures of merit for Cd(II), Cu(II), and Fe(III) were; DL of 6.31, 1.76, and 1.72 μg L−1; QL of 21.04, 5.87, and 5.72 μg L−1, repeatability of 1.06, 2.43, and 1.34%, reproducibility of 1.61, 2.94, and 1.83% and percentage of recovery of 98.18, 91.68, and 91.68%, respectively. It is concluded that the DPASV method on BDD has acceptable precision and accuracy for the quantification of Cd(II), Cu(II), and Fe(III), and it was verified that some beers did not comply with the permissible limits of food standards. Full article
(This article belongs to the Special Issue Recent Advances in the Chemistry and Microbiology of Beer)
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18 pages, 2394 KiB  
Article
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer
by Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J. Bremer and Graham T. Eyres
Foods 2023, 12(5), 1064; https://doi.org/10.3390/foods12051064 - 2 Mar 2023
Cited by 3 | Viewed by 3135
Abstract
The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the [...] Read more.
The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the sensory properties and volatile composition of beer, a standard wort, late-hopped with New Zealand Motueka hops (5 g·L−1), was fermented with one of twelve yeast strains under constant conditions (temperature and yeast inoculation rate). The bottled beers were evaluated using a free sorting sensory methodology, and their volatile organic compounds (VOC) were assessed using gas chromatography mass spectrometry (GC/MS) with headspace solid-phase microextraction (SPME) sampling. Beer fermented with SafLager W-34/70 yeast was associated with a hoppy flavour attribute, whereas WY1272 and OTA79 beers were sulfury, and WY1272 was also metallic. WB06 and WLP730 beers were perceived to be spicy, with WB06 beer also perceived as estery, whereas VIN13 beer was sour, and the WLP001 beer was astringent. Beers fermented using the twelve yeast strains had clearly distinct VOC profiles. Beer made with WLP730, OTA29, SPH, and WB06 yeasts had the highest 4-vinylguaiacol levels, which contributed to their spicy attribute. Beer made with W3470 had high levels of nerol, geraniol, and citronellol, which supported its sensory characterisation as being ‘hoppy’. This research has illustrated the important role that yeast strain has on modulating hop flavour in beer. Full article
(This article belongs to the Special Issue Volatiles in Foods - Impact on Consumer Acceptance)
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16 pages, 1714 KiB  
Article
Preparation, Characterization, and Performance of Natural Zeolites as Alternative Materials for Beer Filtration
by Oana Cadar, Irina Vagner, Ion Miu, Daniela Scurtu and Marin Senila
Materials 2023, 16(5), 1914; https://doi.org/10.3390/ma16051914 - 25 Feb 2023
Cited by 9 | Viewed by 2618
Abstract
The clarity of the beer is essential to its marketability and good consumer approval. Moreover, the beer filtration aims to remove the unwanted constituents that cause beer haze formation. Natural zeolite, an inexpensive and widespread material, was tested as a substitute filter media [...] Read more.
The clarity of the beer is essential to its marketability and good consumer approval. Moreover, the beer filtration aims to remove the unwanted constituents that cause beer haze formation. Natural zeolite, an inexpensive and widespread material, was tested as a substitute filter media for diatomaceous earth in removing the haze constituents in beer. The zeolitic tuff samples were collected from two quarries in Northern Romania: Chilioara, in which the zeolitic tuff has a clinoptilolite content of about 65%, and the Valea Pomilor quarry, containing zeolitic tuff with a clinoptilolite content of about 40%. Two-grain sizes, <40 and <100 µm, from each quarry were prepared and thermally treated at 450 °C in order to improve their adsorption properties and remove organic compounds and for physico-chemical characterization. The prepared zeolites were used for beer filtration in different mixtures with commercial filter aids (DIF BO and CBL3) in laboratory-scale experiments, and the filtered beer was characterized in terms of pH, turbidity, color, taste, flavor, and concentrations of the major and trace elements. The results showed that the taste, flavor, and pH of the filtered beer were generally not affected by filtration, while turbidity and color decreased with an increase in the zeolite content used in the filtration. The concentrations of Na and Mg in the beer were not significantly altered by filtration; Ca and K slowly increased, while Cd and Co were below the limits of quantification. Our results show that natural zeolites are promising aids for beer filtration and can be readily substituted for diatomaceous earth without significant changes in brewery industry process equipment and protocols for preparation. Full article
(This article belongs to the Special Issue Feature Papers for Section Advanced Nanomaterials and Nanotechnology)
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12 pages, 3460 KiB  
Article
Different Diacetyl Perception Detected through MOX Sensors in Real-Time Analysis of Beer Samples
by Aris Liboà, Dario Genzardi, Estefanía Núñez-Carmona, Sonia Carabetta, Rosa Di Sanzo, Mariateresa Russo and Veronica Sberveglieri
Chemosensors 2023, 11(2), 147; https://doi.org/10.3390/chemosensors11020147 - 16 Feb 2023
Cited by 7 | Viewed by 2587
Abstract
Beer is the most consumed alcoholic beverage; with 177.5 million kiloliters produced every year, it is one of the most relevant food products. Diacetyl is a typical byproduct of yeast metabolism that is formed during the fermentation inside breweries. The perception of this [...] Read more.
Beer is the most consumed alcoholic beverage; with 177.5 million kiloliters produced every year, it is one of the most relevant food products. Diacetyl is a typical byproduct of yeast metabolism that is formed during the fermentation inside breweries. The perception of this high volatile and butter-like flavor molecule varies according to the kind of beer, from a positive and highly sought characteristic to a characteristic that is avoided. Furthermore, its toxicity when inhaled has been proven. Typical diacetyl analysis includes voltametric detection and chromatographic analysis techniques. Using metal oxide sensors (MOS), this analysis can become fast and cost-effective, evaluating the differences in diacetyl concentrations through resistance variation. The S3+ (Nano Sensor Systems s.r.l.; Reggio Emilia, Italy; device can recognize volatile compounds through a tailormade array of different materials. The results can be shown on a PCA that is directly generated by the instruments and can be used to manage the productive process through an IoT integrated system. Testing different beer typology through electrochemical sensors allows for the validation of this new approach for diacetyl evaluation. The results have shown an excellent ability to detect diacetyl in different beer samples, perfectly discriminating among different concentrations. Full article
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17 pages, 3237 KiB  
Article
Rational Design and Characterization of Materials for Optimized Additive Manufacturing by Digital Light Processing
by Rajat Chaudhary, Raziyeh Akbari and Carlo Antonini
Polymers 2023, 15(2), 287; https://doi.org/10.3390/polym15020287 - 6 Jan 2023
Cited by 13 | Viewed by 3157
Abstract
Additive manufacturing technologies are developed and utilized to manufacture complex, lightweight, functional, and non-functional components with optimized material consumption. Among them, vat polymerization-based digital light processing (DLP) exploits the polymerization of photocurable resins in the layer-by-layer production of three-dimensional objects. With the rapid [...] Read more.
Additive manufacturing technologies are developed and utilized to manufacture complex, lightweight, functional, and non-functional components with optimized material consumption. Among them, vat polymerization-based digital light processing (DLP) exploits the polymerization of photocurable resins in the layer-by-layer production of three-dimensional objects. With the rapid growth of the technology in the last few years, DLP requires a rational design framework for printing process optimization based on the specific material and printer characteristics. In this work, we investigate the curing of pure photopolymers, as well as ceramic and metal suspensions, to characterize the material properties relevant to the printing process, such as penetration depth and critical energy. Based on the theoretical framework offered by the Beer–Lambert law for absorption and on experimental results, we define a printing space that can be used to rationally design new materials and optimize the printing process using digital light processing. The proposed methodology enables printing optimization for any material and printer combination, based on simple preliminary material characterization tests to define the printing space. Also, this methodology can be generalized and applied to other vat polymerization technologies. Full article
(This article belongs to the Special Issue New Progress of Polymeric Materials in Advanced Manufacturing)
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