Microbrewidics: A microfluidic platform to investigate what stabilizes hop oil emulsions in beer

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dc.contributor.authorMcDonald, Alex R.
dc.contributor.authorKorner, Jaime L.
dc.contributor.authorHanke, Danielle
dc.contributor.authorKersen, Jaling
dc.contributor.authorRamsay, Kaitlyn
dc.contributor.authorSchauman, Alexandra
dc.contributor.authorStagg, Caitland S.
dc.contributor.authorYork, Nicole
dc.contributor.authorThomson, Euan L.
dc.contributor.authorElvira, Katherine S.
dc.date.accessioned2024-11-04T19:03:00Z
dc.date.available2024-11-04T19:03:00Z
dc.date.issued2024
dc.description.abstractHop oils form microscopic emulsions in aqueous beer, but little is known about which molecules in beer stabilize these emulsions. Here we use a microfluidic platform as a tool to enable the creation of assays to explore the role of proteins in the stabilization of hop oil emulsions in beer. The terpenes linalool and α-pinene were used to form emulsions with a Kölsch-style ale on a microfluidic device (oil-in-beer emulsions). Gluten was added to these emulsions on-chip to investigate how this protein, which is present in beer, affects the stability of the emulsions. Then Brewers Clarex, an enzyme commonly used in brewing to degrade proteins, was added to digest the oil-in-beer emulsions. Our data suggest that the type and amount of proteins present in beer may affect the stability of the hop oil emulsions, which could have an impact on the shelf life and sensory quality of the beer.
dc.description.reviewstatusReviewed
dc.description.scholarlevelFaculty
dc.description.sponsorshipThis research was funded through the Natural Sciences and Engineering Research Council of Canada (NSERC) Engage program (grant number: EGP/543436-2019) in collaboration with Phillips Brewing and Malting Co. (Victoria BC, Canada). Dr Elvira’s position is funded through the Canada Research Chair program (grant number: CRC-304-2021) and the Michael Smith Health Research BC Scholar program in partnership with the Canadians for Leading Edge Alzheimer Research Foundation (award number: SCH-2020-0628). Her laboratory was equipped using funding from the Canada Foundation for Innovation John R. Evans Leaders Fund (CFI-JELF, project number: 36614) and the British Columbia Knowledge Development Fund (BCKDF, project number: 805640). Brewers Clarex was a free sample from DSM Food Specialties.
dc.identifier.citationMcDonald, A. R., Korner, J. L., Hanke, D., Kersen, J., Ramsay, K., Schauman, A., Stagg, C. S., York, N., Thomson, E. L., & Elvira, K. S. (2024). Microbrewidics: A microfluidic platform to investigate what stabilizes hop oil emulsions in beer. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.4c00373
dc.identifier.urihttps://doi.org/10.1021/acsfoodscitech.4c00373
dc.identifier.urihttps://hdl.handle.net/1828/20725
dc.language.isoen
dc.publisherACS Food Science & Technology
dc.subjectCentre for Advanced Materials and Related Technology (CAMTEC)
dc.subject.departmentDepartment of Chemistry
dc.titleMicrobrewidics: A microfluidic platform to investigate what stabilizes hop oil emulsions in beer
dc.typePostprint

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