The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer
This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (<i>w</i>/<i>w</i>), 60% (&...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/8/392 |
| _version_ | 1797445523146276864 |
|---|---|
| author | Hellie Gonu Ulaiwan Withayagiat |
| author_facet | Hellie Gonu Ulaiwan Withayagiat |
| author_sort | Hellie Gonu |
| collection | DOAJ |
| description | This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (<i>w</i>/<i>w</i>), 60% (<i>w</i>/<i>w</i>), 80% (<i>w</i>/<i>w</i>), and 100% (<i>w</i>/<i>w</i>) with 100% (<i>w</i>/<i>w</i>) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF<sup>−</sup> and POF<sup>+</sup>. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (<i>w</i>/<i>w</i>)–80% (<i>w</i>/<i>w</i>) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF<sup>+</sup> yeast contained more 4-vinylguaiacol contents than those found in beers made from POF<sup>−</sup> yeasts. This study suggests that Riceberry rice malt or POF<sup>−</sup> yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer. |
| first_indexed | 2024-03-09T13:28:00Z |
| format | Article |
| id | doaj.art-2d9cfe48685f4f048556ac9d04931e28 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T13:28:00Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-2d9cfe48685f4f048556ac9d04931e282023-11-30T21:21:38ZengMDPI AGFermentation2311-56372022-08-018839210.3390/fermentation8080392The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of BeerHellie Gonu0Ulaiwan Withayagiat1Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, ThailandDepartment of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, ThailandThis study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (<i>w</i>/<i>w</i>), 60% (<i>w</i>/<i>w</i>), 80% (<i>w</i>/<i>w</i>), and 100% (<i>w</i>/<i>w</i>) with 100% (<i>w</i>/<i>w</i>) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF<sup>−</sup> and POF<sup>+</sup>. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (<i>w</i>/<i>w</i>)–80% (<i>w</i>/<i>w</i>) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF<sup>+</sup> yeast contained more 4-vinylguaiacol contents than those found in beers made from POF<sup>−</sup> yeasts. This study suggests that Riceberry rice malt or POF<sup>−</sup> yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer.https://www.mdpi.com/2311-5637/8/8/392Riceberry rice<i>p</i>-coumaric acidferulic acid4-vinyl guaiacolantioxidant activity |
| spellingShingle | Hellie Gonu Ulaiwan Withayagiat The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer Fermentation Riceberry rice <i>p</i>-coumaric acid ferulic acid 4-vinyl guaiacol antioxidant activity |
| title | The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer |
| title_full | The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer |
| title_fullStr | The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer |
| title_full_unstemmed | The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer |
| title_short | The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer |
| title_sort | implications of composite dark purple rice malt on phenolic acid profiles 4 vinyl guaiacol reduction and enhancing the antioxidation of beer |
| topic | Riceberry rice <i>p</i>-coumaric acid ferulic acid 4-vinyl guaiacol antioxidant activity |
| url | https://www.mdpi.com/2311-5637/8/8/392 |
| work_keys_str_mv | AT helliegonu theimplicationsofcompositedarkpurplericemaltonphenolicacidprofiles4vinylguaiacolreductionandenhancingtheantioxidationofbeer AT ulaiwanwithayagiat theimplicationsofcompositedarkpurplericemaltonphenolicacidprofiles4vinylguaiacolreductionandenhancingtheantioxidationofbeer AT helliegonu implicationsofcompositedarkpurplericemaltonphenolicacidprofiles4vinylguaiacolreductionandenhancingtheantioxidationofbeer AT ulaiwanwithayagiat implicationsofcompositedarkpurplericemaltonphenolicacidprofiles4vinylguaiacolreductionandenhancingtheantioxidationofbeer |