苦味和酒精含量对UV-LED处理啤酒微生物稳定性、抗氧化能力和生物活性化合物的综合影响：一种非热处理方法

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-07-14 DOI:10.1016/j.lwt.2025.118146

Fernando Salazar, Oscar Cavieres, Agustín Zavala, Mariela Labbé

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引用次数: 0

摘要

虽然啤酒具有抗菌特性，但它仍然容易受到醋酸细菌（AAB）和乳酸菌（LAB）的污染，如乙酰乳杆菌和短乳酸杆菌。本研究考察了UV-LED处理、苦味水平（IBU）和酒精含量（ABV）对啤酒微生物稳定性、生物活性化合物和抗氧化能力的综合影响。使用不同的麦芽和酵母酿造不同苦味和酒精含量的美国淡啤酒样品。样品用功率为90%的278 nm uv - led处理，剂量分别为149、298和448 mJ/cm2。最高因子水平（5.4 ABV, 41 IBU, 448 mJ/cm2）实现了最大的微生物减少：乙酰曲霉减少1.9±0.7对数，短乳杆菌减少8.5±0.1对数，与未经处理的样品(~ 1 × 108 CFU/ml, p <；0.05)。总酚含量（TPC）不受紫外线处理的影响，仅受苦味和酒精的影响，在5.4 ABV和41 IBU啤酒中最高（538.7±31.4 μg EAG/ml）。在298和448 mJ/cm2处理下，总黄酮含量和抗氧化能力显著提高。这些发现表明，UV-LED处理有效地稳定了低酒精啤酒，提高了其微生物安全性，同时提高了酚含量和抗氧化性能。

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Combined influence of bitterness and alcohol content on the microbiological stability, antioxidant capacity, and bioactive compounds of UV-LED treated beers: A non-thermal processing approach

Although beer has antimicrobial properties, it remains susceptible to contamination by acetic acid bacteria (AAB) and lactic acid bacteria (LAB), such as Acetobacter aceti and Levilactobacillus brevis. This study investigates the combined effects of UV-LED treatment, bitterness level (IBU), and alcohol content (ABV) on the microbiological stability, bioactive compounds, and antioxidant capacity of beers. American pale ale samples with varying bitterness and alcohol levels were brewed using different malts and yeasts. Samples were treated with 278 nm UV-LEDs at 90 % power, applying doses of 149, 298, and 448 mJ/cm². The highest factor levels (5.4 ABV, 41 IBU, 448 mJ/cm²) achieved the greatest microbial reductions: 1.9 ± 0.7 log reductions for A. aceti and 8.5 ± 0.1 log reductions for L. brevis, significantly different from untreated samples (∼1 × 10⁸ CFU/ml, p < 0.05). Total phenol content (TPC) was unaffected by UV treatment, influenced only by bitterness and alcohol, with the highest value (538.7 ± 31.4 μg EAG/ml) in 5.4 ABV and 41 IBU beers. However, total flavonoids content (TFC) and antioxidant capacity (AC) significantly increased at 298 and 448 mJ/cm². These findings suggest that UV-LED treatment effectively stabilizes low alcohol beers, improving their microbiological safety while enhancing phenolic content and antioxidant properties.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.