Bolanos-Barbosa Angie D, Rodríguez Cristian F, Acuña Olga L, Cruz Juan C, Reyes Luis H
Product and Process Design Group (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá 111711, Colombia.
Department of Biomedical Engineering, Universidad de Los Andes, Bogotá 111711, Colombia.
Polymers (Basel). 2023 Mar 31;15(7):1742. doi: 10.3390/polym15071742.
The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds with unique flavors. We used this approach here to examine how brewing in the presence of yeast cells encapsulated in alginate affected the sensory profile of beer wort. Initial tests were conducted for various combinations of sodium alginate and calcium chloride concentrations. Mechanical properties (i.e., breaking force and elasticity) and stability of the encapsulates were then considered to select the most reliable encapsulating formulation to conduct the corresponding alcoholic fermentations. Yeast cells were then encapsulated using 3% (/) alginate and 0.1 M calcium chloride as a reticulating agent. Fourteen-day fermentations with this encapsulating formulation involved a Pilsen malt-based wort and four strains, three commercially available and one locally isolated. The obtained beer was aged in an amber glass container for two weeks at 4 °C. The color, turbidity, taste, and flavor profile were measured and compared to similar commercially available products. Cell growth was monitored concurrently with fermentation, and the concentrations of ethanol, sugars, and organic acids in the samples were determined via high-performance liquid chromatography (HPLC). It was observed that encapsulation caused significant differences in the sensory profile between strains, as evidenced by marked changes in the astringency, geraniol, and capric acid aroma production. Three repeated batch experiments under the same conditions revealed that cell viability and mechanical properties decreased substantially, which might limit the reusability of encapsulates. In terms of ethanol production and substrate consumption, it was also observed that encapsulation improved the performance of the locally isolated strain.
食品饮料行业不断发展，消费者越来越多地寻找不仅有益健康而且口感宜人的优质产品。实现这一目标的一个可行策略是通过用具有独特风味的化合物进行包封来改变感官特性。我们在此采用这种方法来研究在存在包封于藻酸盐中的酵母细胞的情况下酿造如何影响啤酒麦芽汁的感官特性。对海藻酸钠和氯化钙浓度的各种组合进行了初步测试。然后考虑包封物的机械性能（即断裂力和弹性）和稳定性，以选择最可靠的包封配方来进行相应的酒精发酵。然后使用3%（/）的海藻酸钠和0.1 M的氯化钙作为交联剂来包封酵母细胞。使用这种包封配方进行的为期14天的发酵涉及一种基于比尔森麦芽的麦芽汁和四种菌株，三种是市售的，一种是本地分离的。将得到的啤酒在琥珀色玻璃容器中于4℃下陈酿两周。测量了颜色、浊度、口感和风味特征，并与类似的市售产品进行了比较。在发酵的同时监测细胞生长，并通过高效液相色谱法（HPLC）测定样品中乙醇、糖和有机酸的浓度。观察到包封导致菌株之间的感官特征存在显著差异，这在涩味、香叶醇和癸酸香气产生的明显变化中得到了证明。在相同条件下进行的三次重复批次实验表明，细胞活力和机械性能大幅下降，这可能会限制包封物的可重复使用性。在乙醇产量和底物消耗方面，还观察到包封提高了本地分离菌株的性能。
