Effects of filtration and pasteurization process on bioactive phenolic compounds of beer

Abstract

The filtration and pasteurization steps at beer production have vital importance for consumer expectations and a long shelf-life. Also, phenolics have a significant role in the organoleptic characteristics and antioxidant activity of beers. This study mainly aimed to determine the exact effects of every filtration step and pasteurization process on different alcohol-concentrated beers from the same malts at the parameters such as total antioxidant activity (TAA), total phenolic content (TPC), and phenolic distribution. Principal component analyses (PCA) and fully linked clusters were carried out to evaluate the relationship between the parameters. According to the results, it was determined that the filtration caused the decrease of around 12% of TPC and 7% of TAA, while the pasteurization process did not affect the examined parameters at each alcoholic concentration. During the research, (+)-catechin and protocatechuic acid were the most affected phenolics, while gallic acid and quercetin hydrate were the least. Novelty impact statement Every single step of filtration and pasteurization was examined at three different alcohol concentrated beers from the same malts for the first time to our knowledge. Principle component analyses (PCA) and fully linked clusters were carried out to evaluate the relationship between TPC, TAA, individual phenolic compounds, and chemical properties. The results showed that the more alcohol concentration of the beer decreases, the more efficient the filtration process becomes.