A dietary exposure assessment to sum of deoxynivalenol (DON) forms, sum of T-2/HT-2 toxins (T2/HT2) and zearalenone (ZEA) was conducted for Czech children 4–6 years and Czech men and women 18–59 ...years. Retail foods (25 different commodities, n = 336) were assessed by LC-MS/MS methods. The 95th percentile chronic exposure to sum of DON forms was determined in children from 648 to 1030 ng/kg bw/day (LB/lower bound/and UB/upper bound/), in men from 362 to 923 ng/kg bw/day and in women from 272 to 490 ng/kg bw/day. The 95th percentile chronic exposure to sum T2/HT2 was determined in children from 6.5 to 31 ng/kg bw/day, in men from 1.9 to 11.2 ng/kg bw/day and in women from 2.5 to 11.5 ng/kg bw/day. The 95th percentile chronic exposure to ZEA was determined in children from 11.9 to 24.9 ng/kg bw/day, in men from 5.9 to 27.5 ng/kg bw/day and in women from 4.8 to 12.6 ng/kg bw/day. The risk linked with the mean and the 95th percentile chronic exposure (LB scenario) to the sum of DON forms, sum of T2/HT2 and ZEA is considered to be out of health concern for the selected population groups.
•Fusarium mycotoxins (DON forms, T2/HT2 and ZEA) were evaluated in 336 food samples.•Dietary exposure to these mycotoxins of the Czech population was studied.•Chronic exposure doses of Fusarium mycotoxins didn't exceed TDIs (LB scenario).•There is no potential dietary risk of Fusarium mycotoxins in the Czech population.
The presented work reports a generic fluorescent aptasensing design employing carboxy-modified fluorescent particles as a signal-generating probe and magnetic particles as a solid separation support. ...Carboxy-modified fluorescent particles were used to modify the aptamer and act as a signal-generating probe. Magnetic beads were used as an immobilization surface to perform the function of a solid separation support. As a proof of concept, the assay was used to detect ochratoxin A (OTA). Fluorescent detection based on the displacement and competition format was performed, and the obtained results were compared. The competition-based assays were characterized with improved analytical characteristics as compared to those based on the displacement principle. The competitive fluorescent assays showed a high sensitivity where the detection limit and IC₅₀ were 0.005 and 7.2 nM respectively. The aptasensing platform was finally demonstrated for the detection of OTA in a beer sample. However, this is a generic approach that can be very easily extended to other matrixes to determine OTA. Additionally, the proposed concept of fluorescent particles as a signal-generating probe in combination with magnetic particles can also be integrated to other fluorescent-based affinity assays.
•The antioxidant properties of beer were investigated by means of EPR spectroscopy.•All beers studied have antioxidant properties.•The antioxidant capacity of beer depends on the extract content and ...colour.•The antioxidant activity of beer is not affected by its alcohol content.
The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents, e.g. μM trolox in a beer sample of 100ml. The influence of the type, colour, the content of the extract and alcohol on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical clustering and analysis of variance.
The results showed that all of the beers investigated exhibit antioxidant properties. By performing an analysis of variance, it was found that the value of the antioxidant capacity significantly (0.05 level of significance) depends on the content of the extract and the colour of the beer. It seems that additives also influence the antioxidant properties to some extent, but neither the alcohol content nor the kind of fermentation affects the antioxidant properties of beer.
•The consumption of non-alcoholic beer and other non-alcoholic beverages has increased significantly in recent years.•Non-alcoholic beer was purchased most frequently by consumers with high ...socioeconomic status.•Non-alcoholic beer purchases were most common among individuals with the highest volume of regular beer purchases.•The increasing consumption of non-alcoholic beer has a potential to facilitate the shift towards more moderate drinking habits.
The consumption of non-alcoholic beer and other non-alcoholic and low-alcohol beverages has grown significantly in recent years. Due to a lack of suitable datasets, there have been few studies conducted on the forerunners of the non-alcoholic beer consumption trend. This study examined the associations of sociodemographic characteristics with non-alcoholic beer purchase, and of non-alcoholic beer purchases with regular beer purchases.
The data consisted of longitudinal individual purchases of non-alcoholic and regular beer from grocery stores in 2017 and 2018. The study participants were loyalty cardholders from the largest food retailer in Finland (n = 47,066). The level of education, household income and occupational status were analyzed as determinants of non-alcoholic beer purchase using logistic regression models. The changes in the regular and non-alcoholic beer purchases from 2017 to 2018 and the distributions of non-alcoholic beer purchase by regular beer purchase, by gender and by age were described.
Between 2017 and 2018, the total volume of non-alcoholic beer purchases increased from 2.3% to 3.7% of the total volume of all beer purchases. Men and older people purchased non-alcoholic beer more often than women and younger people did. Non-alcoholic beer purchases were most common among the highly educated and high-income consumers. Non-alcoholic beer purchases were most prevalent in the groups with the highest volumes of regular beer purchase.
Educated and affluent consumers have been the forerunners of non-alcoholic beer consumption in Finland. In order to promote the substitution of regular beer with non-alcoholic beer the shift towards lower-strength beverages should be facilitated across social strata.
Beer is one of the oldest alcoholic beverages; however, it may be contaminated by aflatoxin B
1
(AFB
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), a highly toxic mycotoxin. The content of AFB
1
in 384 samples from 16 trademarks of clear ...lager beers, produced by two Mexican breweries, was evaluated and physicochemical parameters were determined. Samples were collected (4 canned or bottled beers per trademark per month) from July to December 2014 in Sonora, Northwest Mexico. Overall, results showed that all beers contained AFB
1
in a range of 0.203–0.2408 μg/L. pH values, total acidity and alcohol level were significantly different (p < 0.05) between breweries; while colour and bitterness units showed no statistical differences. The Pearson correlation test revealed a significant positive (p < 0.05) relationship between the alcohol content and AFB
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levels. Although Maximum Residue Levels (MRL) have not been established for AFB
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in beer, there is a limit for processed cereals; accordingly, none of the samples exceeded the MRL of AFB
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set by Mexican standard (20 μg/L) or by the European Community (2 μg/L) for cereals and cereal-based products. However, the estimated exposure for heavy and very heavy beer consumer (0.0011, and 0.0013 μg kg/bodyweight/day, respectively) suggested that they may be exposed to significant levels of this toxin. Nonetheless, further research is still needed to determine if heavy beer consumption (> 1 L per day) represents a serious health hazard for consumers.
► HS–MS, mid-IR and UV–visible were applied to analyze beer samples from four factories. ► The data from the three instruments were fused to improve the ability of classification. ► Mid-level fusion ...provided better classification results. ► Score and loading plots of Fisher-LDA provided chemical information. ► The instrumental variables were related to some compounds responsible of the sensory perception.
Beer samples of the same brand and commercialized as a same product, but brewed in four different factories were analyzed with three techniques, an MS e-nose, a mid-IR optical-tongue and a UV–visible, to see if the factories show differences and to find out if the differences found could be attributed to different sensory properties. The data from the three instruments were fused to improve the ability of classification with respect to the individual use of the techniques. Two levels of data fusion were studied: low and mid level fusion, and the classification was performed by linear discriminant analysis (LDA). Mid-level fusion provided better classification results (above 95% correct classification) than those of low-level fusion and also than those obtained when using the individual techniques. Moreover, by means of the score and loading plots obtained by Fisher-LDA, it was possible to interpret the chemical information provided by the three techniques, and we were able to relate the variables associated to each sensor to the main compounds responsible of the sensory perception.
The present work explored the effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer. Results illustrated that the addition of ...wheat malt can significantly improve the soluble protein of wort and the final beer, and it can provide more > 2.2 kDa protein in final beer, which is mainly derived from the raw wheat malt, but also including some protein produced in the fermentation process, such as some protein between 29 and 66.4 kDa. Though the content of > 15 kDa protein was relatively lower than the protein whose molecular weight was < 15 kDa, but it had important effects on total nitrogen, total water‐soluble protein, free amino nitrogen, chromaticity, and viscosity of final beer. The addition of wheat malt significantly improved the concentration of 2.2–15 and > 15 kDa protein, but higher percentage of addition ratio can decrease the foam stability of the beer.
Practical Application
This findings can reasonably control the protein content and types of wheat beer, improve the quality of wheat beer, solve the key technological problems, and expand and popularize the application of wheat in beer industry.
PurposeThis paper aims to identify the profiles of beginner and experienced consumers (BCs and ECs) of craft beer and evaluate their perception, knowledge and purchase ...intention.Design/methodology/approachA total of 291 craft beer consumers including 148 BCs and 143 ECs participated in the study, which was divided into 2 stages: quantitative research through a questionnaire and conjoint analysis.FindingsBCs are mostly female, with a lower age, income and consumption frequency, presented a shallower understanding of International Bitterness Units (IBU) and considered 7.0% alcohol by volume (ABV) as a high-relative value in craft beers. Otherwise, ECs are mostly men with a higher age and consumption frequency, and they don't consider 50 IBU as high bitterness. The results of conjoint analysis indicate that both groups of consumers attribute greater relative importance to ABV and nonalcoholic beers had lower purchase intentions. Finally, the authors show that beer with 30 IBU and 4.5% ABV is preferred by both BCs and ECs.Originality/valueThe authors' identification about the distinct behaviors of different groups of consumers, based on their consumption time of craft beer, as managerial implications for industries producing craft beer and, as a theoretical contribution, the authors have defined “BCs” and “ECs” based on the experiences with and durations of craft beer consumption.
Grain cereals such as wheat, barley, rice, and maize are the nutritional basis of humans and animals worldwide. Thus, these crop plants are essential in terms of global food security. We conducted a ...bibliometric assessment of scientific documents and patents related to wheat and barley through the Scopus database. The number of documents published per year, their affiliation and corresponding scientific areas, the publishing journals, document types and languages were metricized. The main keywords included in research publications concerning these crops were also analysed globally and clustered in thematic groups. In the case of keywords related to agronomy or genetics and molecular biology, we considered documents dated up to 1999, and from 2000 to 2018, separately. Comparison of the results obtained for wheat and barley revealed some remarkable different trends, for which the underlying reasons are further discussed.
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