naa a22 4500 510724590 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0952-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0952-0 Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort [Elektronische Daten] [Mickael Santos, Ângelo Salvador, Fernando Domingues, José Cruz, Jorge Saraiva] During beer production, xanthohumol (XN) extracted from hop through wort boiling is largely converted into its isomeric flavanone, isoxanthohumol (IXN), due to the thermal treatment. XN has a great biological interest as a functional compound (being anti-carciogenic, antioxidant, anti-inflammatory, and anti-infective) and its loss leads to beers with very small amounts of XN and reduced functional properties. In this work, we studied the use of high-pressure treatments (HP; 100, 200, 250, 300, 400 and 500MPa for 5min and 250 and 400MPa for 15min), applied to previously boiled worts with a second hop dosage, as an extractive procedure, to produce XN-enriched beer worts. The results indicated that beer worts processed by HP showed higher levels of XN. The best results were obtained for 250MPa, 5min, resulting in an increase of 4-fold in XN, compared with beer worts produced only by boiling, and 2-fold compared with a method mimicking a recently proposed methodology also intended to improve XN in wort (called XAN method). Combinations of lower pressures with short pressurisation periods proved to be more efficient to increase the amount of XN in the wort. Moreover, HP-processed worts showed lower levels of IXN compared with samples produced by the mimicked XAN method. Physical-chemical characteristics of worts (pH, colour, bitterness and original extract) produced by HP, were similar to those produced only by boiling. These results clearly indicate the potential of using HP treatments to increase the XN content in beer wort, together with less isomerisation to IXN, and open promising possibilities to produce beers with higher amounts of XN, with potentially enhanced functional properties and health promoting properties. Springer Science+Business Media, LLC, 2012 Xanthohumol nationallicence High pressure nationallicence Wort beer nationallicence Extraction nationallicence Hops ( Humulus lupulus L.) nationallicence Bioactive compounds nationallicence Santos Mickael QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut Salvador Ângelo QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut Domingues Fernando QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut Cruz José IBESA-Instituto de Bebidas e Saúde, Apartado 1044, 4466-955, São Mamede de Infesta, Portugal aut Saraiva Jorge QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2478-2485 1935-5130 6:9<2478 2013 6 11947 https://doi.org/10.1007/s11947-012-0952-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0952-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Santos Mickael QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut NATIONALLICENCE 700 1- Salvador Ângelo QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut NATIONALLICENCE 700 1- Domingues Fernando QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut NATIONALLICENCE 700 1- Cruz José IBESA-Instituto de Bebidas e Saúde, Apartado 1044, 4466-955, São Mamede de Infesta, Portugal aut NATIONALLICENCE 700 1- Saraiva Jorge QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2478-2485 1935-5130 6:9<2478 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer