Loss Of Volatile Compounds Research Articles

Change in the active component of processed Tetradium ruticarpum extracts leads to improvement in efficacy and toxicity attenuation

Ethnopharmacological relevanceThe dried and nearly ripe fruits of Tetradium ruticarpum (A. Juss.) T.G. Hartley (TR) have long been used in treating headache and gastrointestinal disorders in oriental medicine. TR is usually processed by stir-frying with licorice extract before use. Although processing procedure is considered as the way to relieve pungent smell, reduce toxicity, and improve efficacy, its effects on TR's toxicity and efficacy and bioactive compound profiles are largely unknown. Aim of the studyThe purposes of the study are to evaluate the acute toxicity, efficacy and variation of toxic and effective components of TR before and after processing, and to explore the possible mechanism of how the processing procedure affect the quality of TR as a herbal medicine. Materials and methodsVolatile oil, aqueous extract and ethanol extract of raw and processed TR were tested for their acute toxicity, analgesic, and anti-inflammatory effects in mouse models, respectively. To identify potential toxic and effective components, the extracts were analyzed with gas chromatography-mass spectrometry and ultra-performance liquid chromatography - quadrupole time-of-flight mass spectrometry, followed by fold-change-filtering analysis. ResultsLD50 and LD5 tests indicated that although the aqueous extract has higher toxicity than volatile oil and ethanol extract, the use of TR is safe under the recommended does. The processing procedure could effectively decrease the toxicity of all three extracts with the largest decrease in volatile oil, which is likely due to the loss of volatile compounds during processing. Analgesic and anti-inflammatory studies suggested that volatile oil and ethanol extract of TR have better efficacy than the aqueous extract and the processing procedure significantly enhanced the efficacy of these two former extracts, whereas processing showed no substantially effects on the bioactivities of aqueous extract. Integrated analysis of animal trial and chromatographic analyses indicated that indole and quinolone type alkaloids, limonoids, amides and 18β-glycyrrhetinic acid were identified as the potential main contributors of TR's efficacy, whereas hydroxy or acetoxy limonoid derivates and coumarins could be the major causes of toxicity. Moreover, the reduced toxicity and improved efficacy of the processed TR are liked due to the licorice ingredients and altered alkaloids with better solubility. ConclusionsIn summary, the integrated toxicity and efficacy analyses of volatile, aqueous and ethanol extracts of TR indicated that the processing procedure could effectively reduce its acute toxicity in all three extracts and enhance its analgesic and anti-inflammatory effects in volatile and ethanol extracts. The promising candidate compounds related to the toxicity and efficacy of TR were also identified. The results could expand our understanding of the value of the standard processing procedure of TR, be valuable to the quality control of TR manufacturing and administration, as well as support clinical rational and safety applications of this medicinal plant.

Development and characterization of high methoxyl pectin film by using isomalt as plasticizer

The aims of this work were to analyze the effects of high methoxyl pectin (HMP) and isomalt concentrations on the physical properties of pectin-based films. Films were developed using HMP (1.5% and 3.0% w/v) and isomalt at different concentrations (0.25%, 0.50%, 0.75%, 1.0%, and 1.50% w/v). The use of isomalt produced an improvement in the physical properties of HMP films. Moisture of films increased and swelling degree decreased with a higher isomalt concentration. Films presented higher water vapor permeability (WVP) with an increase in HMP concentration. Likewise, WVP values decreased with an increase in isomalt concentration. The tensile properties of pectin-based films varied with the use of isomalt. Increasing the amount of isomalt produced more deformable films (elongation at break increased) and led to an increase in the elasticity of HMP films (elastic modulus decreased). The films presented better qualities when obtained from using a 1.5% of HMP and 1.0% of isomalt. Practical applications In food, edible films and coatings can reduce respiration rate, delay moisture migration, and loss of volatile compounds, and delay changes in texture properties. The use of natural materials for the development of edible films and coatings has had a growing scientific and industrial interest, thanks to the wishes of food processors to solve environmental problems related to the elimination of nonbiodegradable packaging materials and the prospects of creating new markets for film formation using underutilized agricultural products. The use of edible coatings and films cannot completely replace traditional packaging materials, but they can become an additional factor for food preservation. With no plasticizer added, the films obtained from many polysaccharides are brittle. Plasticizers, predominantly polyols, enhance the material's elasticity. Isomalt is a sugar alcohol; so, it could be used as a plasticizer.

Effects of initial temperatures on vacuum film cooling and vacuum spray cooling on apple juice and milk

This work aims at evaluating the effects of different initial temperatures on vacuum film cooling (VFC) and vacuum spray cooling (VSC) on apple juice and milk as compared with water. For VFC, the maximum cooling rate increased with increasing initial temperatures, while there was no obvious cooling curve pattern for VSC. Results from CCD camera during the VFC process showed that the maximum expansion height increased with initial temperature. For VSC, the mean diameter of droplets of water, apple juice, and milk decreased with decreasing chamber pressure. GC-MS results showed that both VFC and VSC processes significantly reduced the content of volatile compounds in apple juice and milk. The 1-hexanol in apple juice could be obviously recovered in the cold trap, while the cold trap had no obvious effect on the milk. In addition, higher initial temperatures caused more loss of volatile compounds in both apple juice and milk. Practical applications Based on the evaporation of free water in foods under vacuum conditions, vacuum cooling is a rapid cooling method. However, studies of vacuum cooling on liquid food are limited. The current study investigated the effects of different initial temperatures on water, apple juice, and milk vacuum film cooling and vacuum spray cooling, assisted by a high-speed CCD camera for observing the flash evaporation phenomenon, and the effects of flash evaporation on cooling temperature curves and losses of volatile compounds. The results from the current study should provide more information for the food industry in applying vacuum cooling for liquid foods.

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process.

Sterilization and clarification are essential to produce wine of high quality and stability, microfiltration is a serious candidate for both purposes. In this work, microfiltration of fermented mulberry wine was evaluated for the first time. Four different commercial membranes, of two different materials (PES, PVDF) and two different nominal pore sizes (0.22 μm and 0.45 μm) were employed. Pore blocking model was used to identify the fouling mechanism, foulant constituents were revealed by FT-IR spectra. The effect of microfiltration on permeate quality of mulberry wine was also involved. The results indicated that cake formation was the dominant mechanism during steady-state of mulberry wine microfiltration, independently on the membrane property. The fouling layer was mainly composed of protein and polysaccharides, which induced basically reversible overall filtration resistance. Microfiltration delivered a superior clarity, highly polydisperse and light-color mulberry wine with a satisfactory sterilization stability. It preserved the main basic properties and organic acid contents of mulberry wine while resulted in certain loss of volatile compounds, especially esters and alcohols. This work has provided a scientific reference for producing mulberry wine, a modern functional beverage.

Formulation Composition and Process Affect Counterion for CSP7 Peptide.

Counterions commonly remain with peptides in salt form after peptide purification. In animal and human studies, acetate counterions are a safer and more acceptable choice for peptides than others (e.g., trifluoroacetate counterions). Various salt forms of caveolin-1 scaffolding domain (CSP7) affect counterion volatilization. The development of lyophilized formulations containing volatile compounds is a challenge because these compounds sublimate away during the process. This work aims to investigate the effect of excipients and lyophilization parameters on the preservation of volatile compounds after lyophilization. The peak areas obtained from 1H and 19F NMR spectra were used to calculate the molar ratio of counterions to CSP7. We found that the pH modifier excipient had the greatest impact on the loss of counterions. By optimizing the molar ratio of bulking agent to CSP7, volatile compounds can be preserved after lyophilization. Higher chamber pressure during lyophilization can lower the sublimation rate of volatile compounds. Moreover, the loss of volatile compounds affects the stability of CSP7 due to the pH shift of reconstituted solutions, thereby causing peptide aggregation. The optimization of the formulation and processing helps preserve volatile compounds, thus minimizing the pH change of reconstituted solutions and maintaining the stability of peptide.

Buckling of Two-Dimensional Covalent Organic Frameworks under Thermal Stress

Two-dimensional covalent organic frameworks (2D COFs) are periodic, permanently porous, and lightweight solids that are polymerized from topologically designed monomers. The predictable design and structural modularity of these materials make them promising candidates for applications including catalysis, environmental remediation, chemical separations, and organic electronics, many of which will require stability to mechanical and thermal stress. Based on their reinforced structures and high degradation temperatures, as determined by thermal gravimetric analysis (TGA), many reports have claimed that COFs have excellent thermal stability. However, their stability to heat and pressure has not been probed using methods that report on structural changes rather than the loss of volatile compounds. Here, we explore two structurally analogous 2D COFs with different polymerization chemistries using in operando X-ray diffraction (XRD), which demonstrates the loss of crystallinity at lower temperatures than the degradation temperatures measured by TGA. Density functional theory calculations suggest that an asymmetric buckling of the COF lattice is responsible for the observed loss of crystallinity. In addition to their thermal stability, XRD of the 2D COFs under gas pressures up to 100 bar showed no loss in crystallinity or structural changes, indicating that these materials are robust to mechanical stress by applied pressure. We expect that these results will encourage further exploration of COF stability as a function of framework design and isolated form, which will guide the design of frameworks that withstand demanding application-relevant conditions.

Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation

“Beverages obtained from the partial dealcoholization of wine” are those drinks whose final alcoholic degree after dealcoholization is lower than that of a wine and higher than or equal to 0.5% v/v. When the total alcoholic degree is lower than 0.5% v/v the denomination is “Beverages obtained from the dealcoholization of wine”. The practices to be authorized for the production of these drinks with the dealcoholized wine fractions are currently being studied at OIV. The characterization of the composition of these fractions is essential to identify the necessary corrective practices. The present work was aimed at monitoring the losses of the main volatile compounds of a Chardonnay wine with the proceeding of the dealcoholization process by vacuum distillation. The wine was subjected to total dealcoholization, and during the process the evaporated fractions, re-condensed at 9 ∘C, were collected in aliquots of 1.25 L each. The ethanol content of each fraction was measured, and for the first 20 fractions the content in volatile compounds was determined with GC-MS. The results show that the losses of volatile compounds during the dealcoholization process follow different trends depending on the molecules considered. The most volatile compounds, generally with the lowest perception thresholds, were mainly present in the first evaporated fractions. The greatest losses concerned isoamylacetate, ethyl hexanoate and ethyl octanoate. Conversely, a greater number of molecules were present at similar concentrations in the different fractions, and their losses followed a linear or sometimes exponential trend: in particular, these compounds included n-hexanol, 2-phenylethanol, diethyl succinate and medium chain fatty acids (hexanoic, octanoic and decanoic acids). In the wine dealcoholized at 3.36% v/v (loss of ethanol equal to 7.43% v/v, corresponding to the 20th and last recondensed fraction), some volatile compounds were no longer detectable or quantifiable; in particular, these compounds were isoamylacetate, ethylhexanoate, hexylacetate, n-hexanol and other alcohols with 6 carbon atoms and ethyl octanoate. Other compounds, such as hexanoic, octanoic and decanoic acids, and, in particolar, β-phenylethanol, benzylic aalcohol and γ-butyrolactone, underwent lower percentage losses than those of ethanol. The dealcoholization process can therefore deeply modify the original aromatic profile of the wines, intervening on the absolute concentration and on the relative ratios of the single molecules.

Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties.

Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF) and mixed cellulose ester (MCE). Membrane fouling mechanisms were identified based on the blocking filtration model, indicating that the dominant fouling mechanism during soy sauce microfiltration was cake formation on the membrane surface. Microfiltration delivered highly dispersed soy sauce having superior clarity and a light color, with satisfactory sterilization quality, and preserved well the NaCl, reducing sugar, total acid and amino nitrogen content, leading to a product having a longer shelf life as compared to pasteurization. The loss of volatile compounds after refinement (microfiltration and pasteurization) was not neglected, particularly the ester groups (total loss of 76.3% to 96.4%), which affected the aroma profile of the soy sauce; all the samples from microfiltration seemed to lack the floral aroma. Ceramic membrane filtration and pasteurization exhibited relatively good preservation of the aroma of soy sauce, which then obtained the best scores in sensory analysis.

APPLICATION OF CHITOSAN IN THE FORMULATION OF DERMATOLOGICAL HYDROGELS PREPARED ON THE BASIS OF MACROMOLECULAR COMPOUNDS

The effect of chitosan concentration on the properties of dermatological preparations prepared with 2% methylcellulose and 10% polyvinylpyrrolidone was studied. As the levels of chitosan, propylene glycol-1,2 and glycerol increased, the hardness, consistency and cohesiveness of the hydrophilic gels increased, while the dissipation capacity decreased. Gels based on methylcellulose and chitosan, compared to formulations containing polyvinylpyrrolidone, have a higher rate of loss of volatile compounds, higher pH values for 1,2-propylene glycol formulation and higher texture parameters. The tested hydrogels have good rheological properties, allowing extrusion from the tube and spreading on the skin.

Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches

The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix); (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix); and (iii) dealcoholization using reverse osmosis followed by a membrane contactor. Dealcoholization caused a significant loss of volatile compounds, particularly esters, while the blending treatment had an averaging effect on most analytes. Sensory descriptive analysis of treatments with 10.5% v/v alcohol showed that the perception of the herbaceous attribute was more intense in the early harvest wines in comparison to the dealcoholized wines, while those of dark fruit, raisin/prune, astringency and alcohol were lower. No sensory differences were found amongst the 13.5% v/v wines, except for alcohol. Sensory and compositional data were modelled by means of Common Dimension (ComDim) multi-block analysis and indicated which chemical components are important to the perceived wine sensory properties. Insights from this study will provide knowledge that may be applied to control or moderate both unripe sensory attributes in addition to a deficiency of ripe fruit aromas or mouthfeel characteristics in reduced-alcohol red wines.

Osmotic distillation applying potassium pyrophosphate as brine

Potassium pyrophosphate was applied as stripping solution in osmotic distillation of fruit juices. The permeate ranged between 0.56 and 1.45 kg/m2h, being more sensitive to the variation of the feed temperature. After pre-saturating the experimental apparatus, no significant effect on the degradation of ascorbic acid was found and the losses of volatile compounds were no larger than 62% while 100% of the aroma compounds were lost during thermal concentration. In addition, orange juice was concentrated from 10 to 27 °Brix and the process did not change the physicochemical characteristics of the final juice. In conclusion, potassium pyrophosphate can advantageously substitute calcium chloride as the stripping solution of osmotic distillation in the concentration of fruit juices, allowing brine reconcentration using direct contact evaporation with flue gas.

Chemical composition and antifungal and anticancer activities of extracts and essential oils of Schinus terebinthifolius Raddi fruit

In this study, we isolated and characterized dichloromethane and hexane extracts, complexed with hydroxypropyl-β-cyclodextrin (HP-β-CD), of Schinus terebinthifolius fruits. Such complexation may be useful in the formulation of herbal medicines, by improving solubility, or increasing stability by reducing the loss of volatile compounds. The cytotoxicity in osteoblasts, antifungal against Malassezia furfur and antitumor activities were evaluated in Caco-2 cells. The antifungal activity of the extracts and the essential oil in natura or complexed with HP-β-CD against the fungus M. furfur was evaluated by agar diffusion methods and quantitatively by inhibitory concentration (IC). All samples inhibited fungus growth and, when complexed with HP-β-CD, the IC was reduced by 50%. Osteoblast cell viability was not affected by the presence of extracts and oil. The antitumor activity of the extract in dichloromethane was evaluated using Caco-2 cells. The results demonstrated significant reduction in cell viability in the presence of the extract, which makes it a promising candidate for cancer treatment.

Estimating the Energy Content of Wastewater Using Combustion Calorimetry and Different Drying Processes

The energy content of wastewater is routinely assessed by chemical oxygen demand (COD) measurements that only provide an incomplete picture and the data fundament of other energy parameters remains scarce. The heat of combustion (∆CH) of raw wastewater from a municipal wastewater treatment plant (WWTP) was assessed using oven drying method (∆CH = −6.8±4.3 kJ L−1, n = 20) and freeze drying method (∆CH = −20.2±9.7 kJ L−1, n = 6) illustrating the substantial loss during the oven drying approach. Normalizing ∆CH to COD of raw wastewater yielded −6.2±3.5 kJ gCOD−1 for oven-dried samples (n = 14) and −13.0±1.6 kJ gCOD−1 for freeze-dried samples (n = 3). A subsequent correlation analysis with further chemical wastewater parameters revealed a dependency of ∆CHvol on COD, TOC, C:N ratio and total sulfur content. To verify these correlations, wastewater of a second WWTP was sampled and analyzed. Only COD and TOC were in accordance with the data set from the first WWTP representing potential predictors for the chemical energy stored in wastewater for comparable WWTPs. Unfortunately, during the most practical method (oven drying), a certain loss of volatile compounds is inevitable so that the derived ∆CHvol systematically underestimates the total energetic potential of wastewater. Nevertheless, this work expands the, so far, little data fundament on the energy resource wastewater and implies the requirement for further long-term studies on different sites and different wastewater types with a highly standardized sample treatment protocol.

Coupling nanofiltration and osmotic evaporation for the recovery of a natural flavouring concentrate from shrimp cooking juice

A new combination of membrane-based processes was studied in order to produce a natural flavouring concentrate from shrimp cooking juice. The process associates a pre-concentration step by nanofiltration (NF) until a Volume Reduction Ratio (VRR) of 10 and a final concentration by osmotic evaporation (OE). Thanks to NF, the juice was partially concentrated and desalinated, allowing the further OE step to be run in optimal conditions: reduction of the quantity of water to be evaporated and of the production of brine, limitation of the loss of volatile compounds and improvement of sensory acceptability. During OE step run at pilot-scale, a 52% dry matter concentrate was obtained with aroma loss lower than 35%. Products were characterised by sensory and chemical analyses all along the process. With sensorial characteristics matching the expectancies, the concentrate could be incorporated at 2.5% in food preparations.

Insight into the kinetic analysis of catalytic combustion for biomass after alkaline metals loaded pretreatment

Biomass combustion was important for a wide range of scientific and industrial processes, and played a key role in biomass utilization. This study was aimed to research the catalytic combustion kinetics of biomass after alkali metals (AM) loaded pretreatment. Firstly, this paper investigated the behavior of catalytic combustion for biomass after AM loaded pretreatment. Without considering the evaporation of moisture, the thermal events of catalytic combustion for biomass could be divided into two mass loss steps. The first process was the loss of volatile compounds and the formation of semi-coke. The second process was volatile compounds and the semi-coke were oxidized, and released a lot of heat. Secondly, this paper evaluated the performance of catalytic combustion for different kinds of AM. With the increment of AM loading ratio, the initial pyrolysis temperatures reduced, whereas the devolatilization index, the comprehensive combustibility index, the semi-coke yield index and the differential thermal peak area showed an opposite variation trend. Additionally, at the same concentration, the same kind of AM had different catalytic influences on various type of biomass. Thirdly, this paper established the kinetic model to described the catalytic combustion for biomass after AM loaded, which accurately described catalytic combustion for biomass after AM loaded.

Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage

The antimicrobial activity against Escherichia coli and Listeria innocua of nanoemulsions containing oregano, thyme, lemongrass or mandarin essential oils and high methoxyl pectin was assessed during a long-term storage period (56 days). On one hand, a higher antimicrobial activity was detected against E. coli compared to L. innocua regardless the EO type. Transmission Electron Microscopy (TEM) images showed a significant damage in the E. coli cells for both the cytoplasm and cytoplasmic membrane, led to cell death. The antimicrobial activity of the nanoemulsions was found to be strongly related to the EO type rather than to their droplet size. The lemongrass-pectin nanoemulsion had the smallest droplet size (11 ± 1 nm) and higher antimicrobial activity reaching 5.9 log reductions of the E. coli population. Nevertheless, the freshly made oregano, thyme and mandarin EO-pectin nanoemulsion led to 2.2, 2.1 or 1.9 E. coli log-reductions, respectively. However, the antimicrobial activity decreased significantly during storage regardless the EO type, which was related to the loss of volatile compounds over time according to our results. The current work provides valuable information in order to make progress in the use of nanoemulsions containing EOs as decontaminating agents in food products.

On the alternating physicochemical characteristics of Colombian coal during pyrolysis

A Colombian hard coal was stepwise pyrolyzed from 200 to 800°C, and the resulting changes in surface and material properties were investigated by thermogravimetric analysis and volumetric adsorption techniques as well as by density, surface area, ATR-IR and GC/MS measurements. It was observed that a loss of volatile compounds occurred up to a pyrolysis temperature of 600°C. These compounds were identified as CO, CO2 and H2O and mainly large substituted aromatic compounds and long-chain hydrocarbons. The loss of functional groups was also monitored by a decrease of related IR bands. The devolatilization was found to cause an increase in density and surface area; the adsorbed amount of CO2 and O2 increased in this temperature region as well. The char pyrolyzed at 600°C was the only sample with a hydrophobic surface. Increasing the temperature to 800°C led to no further mass loss, but to a structural reorganization of the char indicated by the reappearance of aromatic IR bands. This high-temperature restructuring resulted in a decrease of density, surface area and adsorbed gas amount.

Volatiles released from foliar extract of host plant enhance landing rates of gravid Polygonia c‐album females, but do not stimulate oviposition

AbstractThe role of olfactory cues for host search is much less investigated in day‐active butterflies than in their relatives, the nocturnal moths. The goal of this study was to investigate whether host‐plant volatiles from foliar extracts of hop, Humulus lupulus L. (Cannabaceae), evoke electroantennographic (EAG) responses, increase landing rates, and stimulate egg‐laying behavior of gravid Polygonia c‐album L. (Lepidoptera: Nymphalidae) females. Eighty‐nine volatile compounds were detected in a non‐concentrated methanol extract of hop by gas chromatography–mass spectrometry, 11 of which elicited an EAG response. Concentration of the crude extract significantly reduced landing rates on artificial leaves treated with the sample due to loss of volatile compounds, but after landing the oviposition response of gravid females was not affected. A mixture of eight commercially available EAG‐active volatiles increased the landing rate of gravid females to their source but did not act as oviposition stimulants. Dividing the volatile compounds into two groups – consisting of (1) hexanal, (E)‐2‐hexenal, octanal, nonanal, and decanal, and (2) sulcatone, humulene, and benzyl alcohol – obliterated effectiveness, revealing synergism between compounds. Although volatiles did not stimulate oviposition, they significantly contributed to the distribution of eggs by increasing the landing rates on treated artificial leaves.

A Condenser to Recover Organic Volatile Compounds during Vinification

Escape of carbon dioxide during grape must fermentation leads to loss of volatile compounds, which ultimately affects the wine’s aroma. An innovative condensation device was designed to trap organic volatile compounds that would otherwise be lost. Trials were performed using Sangiovese and Syrah grapes and involved continuous condensation of vapor (condensed fractions, CFs) that escaped from fermentation tanks. Ethanol content and volatile compound composition of CFs were measured daily since 48 hr after the fermentation began. An average of 1.3 g CF per kg fermenting must was recovered, corresponding to a theoretical yield of ~0.37% of condensed product. Mean ethanol content was ~24% by volume, and the total concentration of organic volatile compounds was ~1200 mg/L. Predominant compounds were alcohols and esters of secondary origin, with four compounds (ethyl octanoate, 1-propanol, ethyl acetate, and 2, 3-butanediol) accounting for more than 88% of the final concentration. The CF volatile profile changed as a function of fermentation time. For sensory evaluation, CFs were added back to their respective wines and were statistically shown to be detectable at a rate of 1‰.

Production and characterization of alcohol-free beer by membrane process

Alcohol-free beer is a secondary product of brewing industry, nevertheless, its production is motivated by the global trend for healthier lifestyle and the awareness about the benefits of moderate beer drinking. A modified osmotic distillation was investigated in order to minimize the loss of volatile compounds, to reduce the water consumption and, hence, decrease the environmental impact of the process. In particular, the osmotic distillation technique here proposed consists of recycling the stripping solutions from a preliminary dealcoholization process of a batch of beer to that of further batches.A cost estimation showed that the proposed modification of the process was able to significantly reduce the cost of stripping water, which negatively influenced the operating costs in conventional osmotic distillation processes.Regarding to the beer quality, properties such as colour and polyphenols content were almost unchanged in the dealcoholized beer with respect to the original one while bitterness, foam stability, turbidity, O2 and CO2 content were statistically different.From the comparison of alcohol-free and original beer, a modification in the content of volatile compounds was observed. The volatile compounds losses were respectively of 77% for higher alcohols, 99% for esters and 93% for aldehydes. However, the loss of volatile compounds obtained in this study was very similar to literature results on beer dealcoholization by dialysis, falling film evaporation, vacuum distillation and reverse osmosis.Post treatments and blending techniques such as carbonation, addition of fresh yeasts following by maturation or by blending with krausen, original or aromatic beer may be used to improve the product quality.