Phytochemical characterization of beer by HPLC-PDA-ESI-MS/MS: a tool to monitor a new membrane process for the production of low-alcohol beer with sensorial and antioxidant properties
| Componente | Categoria |
|---|---|
| Paola Russo | Componenti il gruppo di ricerca |
Beer is the second most consumed alcoholic beverage in Europe. Alcohol abuse represents a worldwide serious problem with strong impact on both health and society. On the other hand, beneficial effects linked to moderate consumption of beer were widely evidenced, mainly due to the healthy properties of natural polyphenols, especially hydroxybenzoic acids, highly contained in beer.
The interest in the production of low-alcohol beer is increasing worldwide, and a strong impact on the global market could be expected for low-alcohol beer with high sensorial and healthy qualities.
The present project aims to combine a new membrane process for dealcoholization of beer with the phytochemical characterization of original and dealcoholized beers by HPLC-PDA-ESI-MS/MS, to evaluate advantages, disadvantages and possible upgrading of this process to obtain high quality healthy low-alcohol beer.