Beer and Allergens Vriesekoop, Frank
Beverages (Basel),
12/2021, Volume:
7, Issue:
4
Journal Article
Peer reviewed
Open access
Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing ...forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which will contain gluten-like proteins that can cause allergic reactions in some people. Similarly, beer might contain sulphites and other potential allergens traditionally associated with beers. This review aims to examine a wide range of allergens that have entered the beer production process in recent years. As a result, examples of beers that contain one or more of the 14 EU-UK listed allergens are described, different allergen regulations in different countries are emphasised and their impact explained, and a number of case studies involving allergic reactions following exposure to and the ingestion of beer are highlighted.
•The most likely alternative to meat was the plant-based proteins.•Development of alternatives to meat should focus on the product characteristics.•High economic group countries have the greatest ...readiness to substitute meat proteins.
One of the current trends in dietary preferences involves the transition to a low- or reduced-meat diet, which is often desirable for health and environmental reasons. This change in dietary preferences requires an in-depth insight into consumers’ preferences towards a variety of alternative/non-meat proteins. This study aimed to investigate the consumers’ preferences and willingness to purchase three alternative dietary protein sources, namely plant-, cultured meat- and insect-based proteins in four countries with dissimilar economic development status (the United Kingdom, Spain, Brazil and the Dominican Republic). It also aimed to determine which factors would most influence the willingness to purchase. From a total sample of 729 valid respondents, psychographic variables were analysed. The alternative protein deemed the respondents’ most preferred willing to purchase was the plant-based type since that option tended to be more widely available in the market. Among the analysed economic groups, the countries classified in the higher economic groups tended to show more readiness to replace traditional meats for the three alternatives. Models suggest that the respondents regarded the alternative characteristics and/or the attributes compared to meat as being the most important factors that influence their willingness to purchase rather than environmental, convenience or healthy buying decisions, or a low level of neophobia. If the perception of healthiness, safety and nutritiousness increases one-unit for the cultured meat in Brazil, the probability of willingness to purchase would increase 86.82%. One-unit stronger belief in Spanish that plant-based are healthy, safe and nutritious higher the probability of willingness to purchase 68.74%. One-unit higher perceive the characteristics of healthiness, safety and nutritional content of the insects-based products would increase 68% the probability of willingness to purchase in the United Kingdom, 72% in Brazil and 58% in the Dominican Republic.
•Synergistic and additive effects of d-limonene and nisin were found.•Nisin enhances the antimicrobial activity of d-limonene and its nanoemulsion.•It causes the collapse of the cellular integrity ...and results lysis of the microbial cells.
d-Limonene has been considered to be a safer alternative compared to synthetic antimicrobial food additives. However, its hydrophobic and oxidative nature has limited its application in foods. The purpose of this research was to study effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion and develop a novel antimicrobial delivery system by combining the positive effect of these two antibacterial agents at the same time. By the checkerboard method, both the synergistic and additive effects of d-limonene and nisin were found against four selected food-related microorganisms. Then, d-limonene nanoemulsion with or without nisin was prepared by catastrophic phase inversion method, which has shown good droplet size and stability. The positive effects and outstanding antimicrobial activity of d-limonene nanoemulsion with nisin were confirmed by MICs comparison, scanning electron microscopy and determination of cell constituents released. Overall, the research described in the current article would be helpful in developing a more effective antimicrobial system for the production and preservation of foods.
There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by ...craft breweries. An investigation was carried out in which 200+ British craft brewers were contacted, of which 90 craft brewers provided basic information about their brewery operations and by-product disposal. Representatives of eleven breweries were interviewed to provide an in-depth case study of their by-product disposal methods. The research found that urban craft brewers use a wider range of disposal methods compared to rural craft brewers; urban brewers dispose of more waste through sewage and landfill, as well as using external companies, such as bio-recycling and anaerobic digester plants, whereas rural brewers have relationships with farmers who dispose of the by-products in various ways. Craft brewers tend to have a direct relationship with the by-product users. Even though they do not have all disposal options available to them which the large industrial breweries have, due to their small scale of by-product production, craft brewers appear to find alternative means of sustainability.
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal ...husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant‐based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant‐based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.
(Rupr. & Maxim.) Seem. (
) is one of the most abundant species of genus
. The fruits of
are used in traditional medical protocols as an analgesic, tonic, antidiabetic, antihypertensive, ...anti-inflammatory, antitumor, and immune-stimulating agent. In this work, we carried out a comprehensive investigation into the anthocyanin components in the fruits of
. The anthocyanin content in the fresh fruits of
was determined by high performance liquid chromatography-diode array detection (HPLC/DAD), and the anthocyanin component was isolated from these using high-speed counter-current chromatography (HSCCC) and elucidated by electro-spray ionization-mass spectrometry (ESI/MS),
H- and
C-NMR. Its antioxidant activity was evaluated by ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). We found that
contained a gross anthocyanin content of 121.35 mg/100 g. HSCCC was successfully used for separation and purification of the primary anthocyanin component, cyanidin 3-xylosyl-galactoside. The antioxidant and radical scavenging tests indicated that cyanidin 3-xylosyl-galactoside is a potent antioxidant.
A series of physical and chemical changes occur as olives mature on the tree, and these changes are important for the production of oil and table olives. The aim of this study was to increase the ...understanding of the maturation process of Gordal Sevillana olives, to optimize harvest timing, and to determine the most appropriate harvesting and post-harvesting processing methods. During maturation, the olive size, flesh/pit ratio, and oil content increased, with a maximum oil content of 72 g kg−1 (wet weight). Changes in the fatty acid composition are reported. Levels of both total sugars and total phenolic compounds slightly decreased over the maturation period; however, we observed that these compounds were continually being synthesized until full black maturity. The optimal harvest time for the production of Gordal Sevillana as Spanish-style green olives occurred immediately prior to the color change from green to turning color, at which point the sugar levels and flesh/pit ratio were at maximum levels.
•The SOR affected the formation of emulsions that prepared by CPI method.•The composition of oil phase affected the formation of nanoemulsions.•Adding olive oil could enhance the stability of ...d-limonene nanoemulsions.
The aim of this study was to optimize the process and stability of d-limonene nanoemulsions. The nanoemulsions were prepared by catastrophic phase inversion method using Tween 80 as surfactant. According to the results, the SOR value would considerably affect the turbidity and the mean particle diameter of emulsions. At a high concentration of surfactant (S/O=1.5), d-limonene nanoemulsions could be obtained. In addition, the formation of nanoemulsions may be primarily related to the viscosity of oil phase. When the oil phase contained less than 15% (w/w) olive oil, the nanoemulsions could be prepared. The turbidities and the mean particle diameters of d-limonene nanoemulsions with adding the same concentration of different plant oils were similar. Furthermore, it can be found that adding olive oil could enhance the stability of d-limonene nanoemulsion system and decrease Ostwald ripening rate, and the Ostwald ripening rate of d-limonene nanoemulsion at 4°C was higher than that at 28°C.
Consumer preferences regarding food in general, livestock meat and cultured meat among Muslim populations remains largely unknown, especially in a United Kingdom context. This is a significant gap in ...our understanding since foods that meet halal requirements have a major economical share of both the British and the global food market. The aim of this study is threefold: (1) gain insight into the perceptions of the broader British community and the Muslim demographic within it regarding food choice determinants, livestock meat, and cultured meat; (2) investigating similarities and differences within and between the two groups; and (3) model the willingness to purchase (WTPu) cultured meat for both populations. The British Muslim and the British non‐Muslim population are very similar in their considerations about food in general, livestock meat and cultured meat. With regard to the willingness to purchase cultured meat, further product development and marketing strategies should focus on the same factor for both populations: the healthiness, safety, and nutritional characteristics of cultured meat.
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