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Influence of filtration and pasteurization on the content of vitamin B in beer

Poster · November 2018

DOI: 10.13140/RG.2.2.30909.72169

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Jaromír Pořízka Václav Štursa

Brno University of Technology Brno University of Technology
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 INFLUENCE OF FILTRATION AND PASTEURIZATION ON THE CONTENT OF VITAMIN B IN BEER
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JAROMÍR POŘÍZKA1, 2*,ADÉLA ŠIMÍČKOVÁ1, VÁCLAV ŠTURSA 1, LENKA PUNČOCHÁŘOVÁ 1, PAVEL DIVIŠ1, 2

1. Brno University of Technology, Faculty of chemistry, Institute of Food Science and Biotechnology, Purky
Purkyňova
ova 118, Brno, 612 00, Czech Republic
2. Brno University of Technology, Faculty of Chemistry, Centre for Materials Research CZ.1.05/2.1.00/01.0012, Purky
Purkyňova
ova 118, Brno,
Brno, 612 00, Czech Republic

Introduction Statistical analysis

Results

Influence of the pasteurization and filtration on vitamin B composition of beer is expressed in the form of
box plots.
plots [FP
FP = Filtered Pasteurized, FUP = Filtered Unpasteurized, NFUP = Nonfiltered Unpasteurized]
Vitamin B2 Vitamin B3
Significant impact of post-fermenting technologies was observed in Significant impact of post-fermenting technologies was observed in
the case of vitamin B2 (P=0,009, F=5,926). Nonfiltered unpasteurized the case of vitamin B3 (P=0,004, F=7,382). Statistical analysis of
beers exhibited significantly higher concentration of Riboflavin. This experimental data proved, that beers treated by the filtration exhibits
vitamin is probably released into the bear during lysis of yeast cells higher mean content of Niacin. This phenomenon can be explained by
during the period of lagering and storage. When filtration process is the research conducted by You-Fang Li, Wei-Guo Bao (2007) and
applied, most of the cells are removed from the beer. Comparison of Panozzo et al. (2002). Saccharomyces cerevisiae require niacin in the
FUP and FP group showed minimal effect of pasteurization. form of NAD for their growth. In the case of non- non-filtrated beers,
Tukey`s test
biomass is still present in beer after the secondary fermentation.
AIM of the study
Category Mean (mg/l) Groups These residual yeast are utilizing the niacin during storage.
NFUP 0,9833 A
FUP 0,8372 B Effect of pasteurization has been proven to be negligible.negligible This
FP 0,7968 B correlates with the fact, that niacin is most stable of the B group.
Tukey`s test
Category Mean (mg/l) Groups
NFUP 10,2 A
FUP 18,7 B
FP 17,4 B

The nutritional value is also affected together with chemical composition.

Volume of beer (of specific category) necessary for the covering of
recommended daily dose of riboflavin is presented.
Nutritional value
Category Mean % RDD in 1 liter of beer
mg/l L
NFUP 0,983 89/76
FUP 0,837 76/64 The nutritional value is also affected together with chemical composition.
FP 0,797 72/61
Volume of beer (of specific category) necessary for the covering of
Recommended daily dose (RDD) of vitamin B2 (mg/day) 1,1/1,3
female/male (age 25-50)
recommended daily dose of niacin is presented.
Experimental Nutritional value Category Mean
mg/l
% RDD in 1 liter of beer
%
NFUP 10,2 72/63
Samples of beer were collected directly from small breweries and also FUP
FP
18,703
17,437
133/116
124/109
from standard and specialized markets. Only beers with 12 % ± 0,2 % of Vitamin B9 Recommended daily dose (RDD) of vitamin B3 (mg/day)
female/male (age 25-50) 14/16
original extract were selected for the study. Selection of beer samples Folic acid was determined in beer in very low concentrations. Content
were with effort to choose the samples of similar date of manufacture.
manufacture of the vitamin B9 was in some cases below LOD (<0,003 mg/l). All of Vitamin B12
the FUP samples were below LOD.LOD Anyway, no statistically important
Total of 45 samples (15 from each group) were obtained. differences, or meaningful connections were found between the Similarly as in the case of vitamin B9, no significant impact of filtration
Samples of beer were filtrated through 0,45 µm syringe nylon filters and groups of differently treated beers (P=0,934, F=0,008). and pasteurization on concentration of cobalamin (B12 (B12)
12) was found
(P=0,691, F=0,377).
have been stripped of carbon dioxide in ultrasound bath with controlled Category Mean (µg/l)
NFUP 37,1
Groups
A
Tukey`s test
temperature. Category Mean (mg/l) Groups 60 FUP
FP
38,6
34,2
A
A
NFUP 0,065 A
55 Tukey`s test
FP 0,067 A
HPLC with DAD detection (Agilent 1260 infinity) was used for the analysis 50
of vitamin of B group in beer. Riboflavin (B2
(B2), Niacin (B3
(B3), Folic acid (B9
(B9) 45
µg/l

and Cobalamin (B12

(B12)
12) were determined. 40

35
Mobile phase A: 10 mM Ammonium Formate with 0,1 % Formic acid/B
B: ACN with 0,1 % Formic acid
DAD wavelengths 262, 271, 283, 292, 360 nm 30
Gradient elution
Mobile phase flow 0.5 mL/min Time (min) % B 25
Time of analysis 27 min 0 0
Column temp 40°C 2 0 According to above mentioned results, the nutritional value,
value in terms of
15 60 According to above mentioned results, the nutritional value,
value in terms of
Injection volume 4 µL content of vitamin B12, is not affected by filtration and pasteurization
15,1 0
Column type Kinetex 2.5 μm Polar C18, 150x3 mm 22 0 content of vitamin B9, is not affected by filtration and pasteurization procedures. Tested beer samples proved to be rich source of vitamin B12.
procedures. Nutritional value Category Mean % RDD of 1 liter of beer
Real sample of beer Nutritional value µg/l %
Chromatogram of standards Category Mean % RDD of 1 liter of beer
mg/l % NFUP 37,1 1545/1545
NFUP 0,065 16,3/16,3 FUP 38,6 1608/1068
FP 0,067 16,8/16,8 FP 34,2 1425/1425
Recommended daily dose (RDD) of vitamin B9 (mg/day) 0,4/0,4 Recommended daily dose (RDD) of vitamin B12 (µg/day) 2,4/2,4
female/male (age 25-50) female/male (age 25-50)

Acknowledgments
This work was financially supported by the project: Materials Research Centre at FCH BUT
Sustainability and Development, REG LO1211, with financial support from the National Program for
Sustainability I (Ministry of Education, Youth and Sports) and FCH-S-18-5334.
Conclusions
Results of this study proved, that pasteurization and filtration can affect chemical composition of beers. Differences were found in
content of riboflavin and niacin. Ammount of both of these vitamins in beer is closely connected with the presence or absence of
residual yeast biomass.
biomass Most of the biomass is removed by the filtration process,
process which proved to be main influential aspect. Most
of the water soluble B vitamins are relativelly thermally stable – effects of pasteurization has been proven to be negligible.
negligible These
results are important for the assesment of nutritional value of beer and it can help the future developement of modern brewing
post fermenting technologies.