Multivariate analysis of the influence of microfiltration and pasteurisation on the quality of beer during its shelf life

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dc.creatorAna Carolina de Lima
dc.creatorLuciana Rocha Brandão
dc.creatorBruno Gonçalves Botelho
dc.creatorCarlos Augusto Rosa
dc.creatorLaura Aceña
dc.creatorMontserrat Mestres
dc.creatorRicard Boqué
dc.date.accessioned2025-08-27T20:53:39Z
dc.date.accessioned2025-09-08T23:27:02Z
dc.date.available2025-08-27T20:53:39Z
dc.date.issued2024-12-29
dc.format.mimetypepdf
dc.identifier.doi10.3390/foods13010122
dc.identifier.issn23048158
dc.identifier.urihttps://hdl.handle.net/1843/84640
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectAlimentos
dc.subjectCerveja
dc.subject.otherMicrofiltração
dc.subject.otherPasteurização
dc.subject.otherEnvelhecimento forçado
dc.subject.otherEstabilidade microbiológica
dc.subject.otherEstabilidade coloidal
dc.subject.otherEstabilidade do sabor
dc.titleMultivariate analysis of the influence of microfiltration and pasteurisation on the quality of beer during its shelf life
dc.typeArtigo de periódico
local.citation.epage16
local.citation.issue122
local.citation.spage1
local.citation.volume13
local.description.resumoGas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC–MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICB - DEPARTAMENTO DE BOTÂNICA
local.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIA
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2304-8158/13/1/122

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