Starch-Rich Microalgae as an Active Ingredient in Beer Brewing
Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1449 |
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| author | Giorgia Carnovale Shaun Leivers Filipa Rosa Hans-Ragnar Norli Edvard Hortemo Trude Wicklund Svein Jarle Horn Kari Skjånes |
| author_facet | Giorgia Carnovale Shaun Leivers Filipa Rosa Hans-Ragnar Norli Edvard Hortemo Trude Wicklund Svein Jarle Horn Kari Skjånes |
| author_sort | Giorgia Carnovale |
| collection | DOAJ |
| description | Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to the capacity of some species to accumulate large amounts of starch under specific growth conditions. The marine species <i>Tetraselmis chui</i> is a well-known starch producer, and was selected in this study for the production of biomass to be explored as an active ingredient in beer brewing. Cultivation was performed under nitrogen deprivation in 250 L tubular photobioreactors, producing a biomass containing 50% starch. The properties of high-starch microalgal biomass in a traditional mashing process were then assessed to identify critical steps and challenges, test the efficiency of fermentable sugar release, and develop a protocol for small-scale brewing trials. Finally, <i>T. chui</i> was successfully integrated at a small scale into the brewing process as an active ingredient, producing microalgae-enriched beer containing up to 20% algal biomass. The addition of microalgae had a noticeable effect on the beer properties, resulting in a product with distinct sensory properties. Regulation of pH proved to be a key parameter in the process. |
| first_indexed | 2024-03-10T03:53:51Z |
| format | Article |
| id | doaj.art-1e482c9c7c9a4641be23a29613a27ee8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:53:51Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1e482c9c7c9a4641be23a29613a27ee82023-11-23T10:59:16ZengMDPI AGFoods2304-81582022-05-011110144910.3390/foods11101449Starch-Rich Microalgae as an Active Ingredient in Beer BrewingGiorgia Carnovale0Shaun Leivers1Filipa Rosa2Hans-Ragnar Norli3Edvard Hortemo4Trude Wicklund5Svein Jarle Horn6Kari Skjånes7Division of Biotechnology and Plant Health, Norwegian Institute of Bioeconomy Research (NIBIO), NO-1431 Ås, NorwayFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), NO-1432 Ås, NorwayDivision of Biotechnology and Plant Health, Norwegian Institute of Bioeconomy Research (NIBIO), NO-1431 Ås, NorwayDivision of Biotechnology and Plant Health, Norwegian Institute of Bioeconomy Research (NIBIO), NO-1431 Ås, NorwayNøgne Ø—Det Kompromissløse Bryggeri A/S, Lunde 8, NO-4885 Grimstad, NorwayFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), NO-1432 Ås, NorwayFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), NO-1432 Ås, NorwayDivision of Biotechnology and Plant Health, Norwegian Institute of Bioeconomy Research (NIBIO), NO-1431 Ås, NorwayMicroalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to the capacity of some species to accumulate large amounts of starch under specific growth conditions. The marine species <i>Tetraselmis chui</i> is a well-known starch producer, and was selected in this study for the production of biomass to be explored as an active ingredient in beer brewing. Cultivation was performed under nitrogen deprivation in 250 L tubular photobioreactors, producing a biomass containing 50% starch. The properties of high-starch microalgal biomass in a traditional mashing process were then assessed to identify critical steps and challenges, test the efficiency of fermentable sugar release, and develop a protocol for small-scale brewing trials. Finally, <i>T. chui</i> was successfully integrated at a small scale into the brewing process as an active ingredient, producing microalgae-enriched beer containing up to 20% algal biomass. The addition of microalgae had a noticeable effect on the beer properties, resulting in a product with distinct sensory properties. Regulation of pH proved to be a key parameter in the process.https://www.mdpi.com/2304-8158/11/10/1449<i>Tetraselmis</i>microalgaebrewingfoodbeveragestarch |
| spellingShingle | Giorgia Carnovale Shaun Leivers Filipa Rosa Hans-Ragnar Norli Edvard Hortemo Trude Wicklund Svein Jarle Horn Kari Skjånes Starch-Rich Microalgae as an Active Ingredient in Beer Brewing Foods <i>Tetraselmis</i> microalgae brewing food beverage starch |
| title | Starch-Rich Microalgae as an Active Ingredient in Beer Brewing |
| title_full | Starch-Rich Microalgae as an Active Ingredient in Beer Brewing |
| title_fullStr | Starch-Rich Microalgae as an Active Ingredient in Beer Brewing |
| title_full_unstemmed | Starch-Rich Microalgae as an Active Ingredient in Beer Brewing |
| title_short | Starch-Rich Microalgae as an Active Ingredient in Beer Brewing |
| title_sort | starch rich microalgae as an active ingredient in beer brewing |
| topic | <i>Tetraselmis</i> microalgae brewing food beverage starch |
| url | https://www.mdpi.com/2304-8158/11/10/1449 |
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