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Journal of Food and Nutrition Research
Online First Articles

Štulíková, K. – Voldřichová, K. – Dostálek, P.
Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer


Kateřina Štulíková, Department of Biotechnology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6, Czech Republic. E-mail: Katerina.Stulikova@vscht.cz

Received 9 March 2021; 1st revised 23 May 2021; accepted 22 June 2021; published online 28 June 2021.

Súhrn: The aim of this study was to assess the impact of various final stabilization methods on the antioxidant activity of filtered and unfiltered lager beers, as well as to evaluate further changes during storage at various temperatures. Beers were processed by thermal pasteurization and by high pressure processing. The antioxidant activity was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and by ferric ion reducing antioxidant power (FRAP) assay. The concentration of total polyphenols was also evaluated. Changes observed in the antioxidant activity during the storage period of 8 weeks were not associated with the type of the applied stabilization method. Increased storage temperature had negative impact on the antioxidant activity. Filtered beers exhibited lower values of antioxidant activity and lower concentration of total polyphenols in comparison to unfiltered samples. The results indicate that both thermal pasteurization and high pressure processing can preserve oxidative stability of beer and are, therefore, applicable methods for its shelf-life extension.

Kľúčové slová: high pressure processing; beer; antioxidant activity; pasteurization

Na stiahnutie:
  jfnr202120-2021-3-p229-235-stulikova.pdf (PDF, 245.66 Kb, 402x)