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Pablo Alonso, senior scientist at the Higher Council for Scientific Research (IPNA-CSIC), states that each has its pros and cons and regrets that the idea of organic beer does not catch on. The magazine Toxicology Reports has just published the results of a comparative analysis between Canarian craft beers and Spanish industrial beers, which has confirmed that between both types there are differences in aspects such as the mycotoxin profile, pesticide and contaminant residues, and elemental composition. In the study, led by Eva Parga Dans and Pablo Alonso González, both members of the Institute of Natural Products and Agrobiology (IPNA) of the CSIC, scientists from the Institute for Research in Biomedical and Health Sciences (IUIBS) of the University have also participated. from Las Palmas de Gran Canaria and the Institute for Biomedical Research in the Physiopathology of Obesity and Nutrition (CIBERObn). The article "Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers" describes in detail the analysis of the A total of 42 beers were targeted: 23 craft beers produced and sold in the Canary Islands and 19 industrial ones from the Canary Islands and Spain.
Mycotoxin within acceptable limits The most notable finding regarding the mycotoxin profile was the fact that the craft beers did not present any of the mycotoxins analyzed. However, all industrial beers were contaminated with at least one mycotoxin and almost half of the samples analyzed showed the presence of several mycotoxins. However, the concentrations were well below the established legal limits. Regarding pesticide residues, it was craft beers that presented higher average concentrations than industrial beers. This is likely because the WhatsApp Number List filtration and pasteurization used by industrial breweries can remove residue from the final product, while craft beers tend not to filter or pasteurize their products. Following this finding, health-related claims about the greater naturalness and quality of craft beers may be called into question in the case of pesticide residues. Also in this sense, it should be noted that the only beer without residue of any kind had organic certification, which shows that, in this case, the certification could guarantee consumers that they are drinking a beer without residue. In any case, the authors of the article indicate that this hypothesis requires research in which organic and conventional beers are compared.
Elemental composition of beers Finally, the elemental composition of craft and conventional beers differed both in the order and concentration of the different macro and micro elements analyzed. Statistically significant differences were found, with several orders of difference in the case of various elements. The explanation for these differences would be based on both endogenous factors (mainly the raw materials and water used) and exogenous factors (contamination from external sources and brewery machinery). Despite everything, the levels of most of the elements remained within the ranges indicated in the literature and none of toxicological interest showed high levels. The authors of the article point out that these results are of potential interest to brewers, given that the presence of these compounds impacts the quality and processing of the product, from its production to its storage. Information on the nutritional and toxicological profile of beer is also important for consumers as it ensures that both conventional and craft beer are safe alcoholic beverages that largely comply with legal requirements.
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發表於 2024-3-12 12:41:24