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Updated: Nov 18, 2025
10:18
Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield
Published on: January 7, 2019
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Beer and beer-based beverage contain lignans
Josef Balík1, Pavel Híc1, Jan Tříska2
1Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic.
Journal of Food Science and Technology
|February 11, 2021
Summary
This study enhanced beer with lignans from spruce knots, increasing health benefits without altering flavor. The research explored using Picea abies to boost lignan content in beverages.
Area of Science:
- Food Science
- Phytochemistry
- Brewing Technology
Background:
- Lignans are beneficial plant phenols with low concentrations in processed foods like beer.
- Spruce knots (Picea abies) are rich sources of lignans.
Purpose of the Study:
- To increase the lignan content in beer and beer-based beverages.
- To utilize lignans from spruce knots without compromising the sensory profile of beer.
Main Methods:
- Incorporating spruce knot chips and extracts into wort during the boiling process.
- Analyzing the final lignan concentration in the produced beer and beverages.
Main Results:
- Achieved lignan content in beer ranging from 34 to 174 mg/L.
- Successfully added lignans without negatively impacting the natural taste and aroma of beer.
Conclusions:
- Spruce knots are a viable source for enhancing the lignan content of beer.
- This method offers a way to produce healthier beer-like beverages.
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