Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

María del Pilar Fernández-Gil; Edurne Simon; Anna Gibert; Jonatan Miranda; Esther Roger; Olaia Martínez; Elisenda Vilchez; María Ángeles Bustamante

doi:10.3390/foods10061170

Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

Foods ◽

10.3390/foods10061170 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1170

Author(s):

María del Pilar Fernández-Gil ◽

Edurne Simon ◽

Anna Gibert ◽

Jonatan Miranda ◽

Esther Roger ◽

...

Keyword(s):

Raw Material ◽

Gluten Free ◽

Time Saving ◽

Complementary Technique ◽

Gluten Content ◽

Gluten Analysis ◽

Elisa Technique

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique.

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Gluten-Free Brewing: Issues and Perspectives

Fermentation ◽

10.3390/fermentation6020053 ◽

2020 ◽

Vol 6 (2) ◽

pp. 53 ◽

Cited By ~ 4

Author(s):

Nazarena Cela ◽

Nicola Condelli ◽

Marisa C. Caruso ◽

Giuseppe Perretti ◽

Maria Di Cairano ◽

...

Keyword(s):

Competitive Elisa ◽

Raw Material ◽

Official Method ◽

World Population ◽

Gluten Free ◽

Comprehensive Overview ◽

Gluten Content ◽

Immune Mediated ◽

Gluten Sensitive Enteropathy ◽

Brewing Process

Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.

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Formulation and evaluation of gluten-free cookies from rice and green banana flour

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8898 ◽

2021 ◽

Vol 11 (2) ◽

pp. 720-726

Author(s):

Maria Yarla parente ◽

FABIANA LINHARES ◽

RENATA ALBUQUERQUE COSTA ◽

MÁRCIA FACUNDO ARAGÃO

Keyword(s):

Chemical Composition ◽

Purchase Intention ◽

Rice Flour ◽

Raw Material ◽

Gluten Free ◽

Autoimmune Pathology ◽

Nutritional Characteristics ◽

Banana Flour ◽

Hedonic Scale ◽

Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

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Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽

10.3390/agronomy11081642 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1642

Author(s):

Diego Salazar ◽

Mirari Arancibia ◽

Diego R. Silva ◽

María Elvira López-Caballero ◽

María Pilar Montero

Keyword(s):

Raw Material ◽

Gluten Free ◽

Total Dietary Fiber ◽

Oxalis Tuberosa ◽

Overall Acceptability ◽

Gluten Intolerance ◽

Ipomea Batatas ◽

Physico Chemical ◽

Textural Parameters ◽

And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽

10.3390/molecules24071262 ◽

2019 ◽

Vol 24 (7) ◽

pp. 1262 ◽

Cited By ~ 2

Author(s):

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk ◽

Marta Olech

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

High Performance ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Gluten Free ◽

Free Phenolic Acids ◽

The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

Foods ◽

10.3390/foods7110180 ◽

2018 ◽

Vol 7 (11) ◽

pp. 180

Author(s):

Daniela Bianchi ◽

Cristiana Maurella ◽

Silvia Gallina ◽

Ilaria Gorrasi ◽

Maria Caramelli ◽

...

Keyword(s):

Celiac Disease ◽

Metropolitan Area ◽

Limit Of Detection ◽

Food Service ◽

Gluten Free Diet ◽

Gluten Free ◽

Safe Option ◽

Gluten Content ◽

Good Manufacturing Practices ◽

Positive Effect

Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product.

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Gluten hypersensitivities and their impact on the production of gluten-free beer

European Food Research and Technology ◽

10.1007/s00217-020-03579-9 ◽

2020 ◽

Vol 246 (11) ◽

pp. 2147-2160

Author(s):

Małgorzata Gumienna ◽

Barbara Górna

Keyword(s):

Celiac Disease ◽

Technological Process ◽

Gluten Free Diet ◽

Raw Material ◽

Gluten Free ◽

Free Products ◽

Codex Alimentarius ◽

Codex Alimentarius Commission ◽

Sorghum Malt ◽

Beer Production

Abstract This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

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Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies

Nutrients ◽

10.3390/nu12123824 ◽

2020 ◽

Vol 12 (12) ◽

pp. 3824

Author(s):

Rosa Pilolli ◽

Maria De Angelis ◽

Antonella Lamonaca ◽

Elisabetta De Angelis ◽

Carlo Giuseppe Rizzello ◽

...

Keyword(s):

Protein Identification ◽

Triticum Turgidum ◽

Enzyme Linked Immunosorbent Assay ◽

Gluten Free ◽

The Third ◽

Gluten Content ◽

Toxicity Risk ◽

Proteomic Investigation ◽

Gluten Degradation

In this investigation, we reported the production of prototype breads from the processed flours of three specific Triticum turgidum wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients. The flours were subjected to sourdough fermentation with a mixture of selected Lactobacillus strains, and in presence of fungal endoproteases. The breads were characterized by R5 competitive enzyme linked immunosorbent assay in order to quantify the residual gluten, and the differential efficacy in gluten degradation was assessed. In particular, two of them were classified as gluten-free (<20 ppm) and very low-gluten content (<100 ppm) breads, respectively, whereas the third monovarietal prototype retained a gluten content that was well above the safety threshold prescribed for direct consumption by CD patients. In order to investigate such a genotype-dependent efficiency of the detoxification method applied, an advanced proteomic characterization by high-resolution tandem mass spectrometry was performed. Notably, to the best of our knowledge, this is the first proteomic investigation which benefitted, for protein identification, from the full sequencing of the Triticum turgidum ssp durum genome. The differences of the proteins’ primary structures affecting their susceptibility to hydrolysis were investigated. As a confirmation of the previous immunoassay-based results, two out of the three breads made with the processed flours presented an exhaustive degradation of the epitopic sequences that are relevant for CD immune stimulatory activity. The list of the detected epitopes was analyzed and critically discussed in light of their susceptibility to the detoxification strategy applied. Finally, in-vitro experiments of human gastroduodenal digestion were carried out in order to assess, in-silico, the toxicity risk of the prototype breads under investigation for direct consumption by CD patients. This approach allowed us to confirm the total degradation of the epitopic sequences upon gastro-duodenal digestion.

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Is it gluten-free? Relationship between self-reported gluten-free diet adherence and knowledge of gluten content of foods

Nutrition ◽

10.1016/j.nut.2016.01.021 ◽

2016 ◽

Vol 32 (7-8) ◽

pp. 777-783 ◽

Cited By ~ 34

Author(s):

Jocelyn A. Silvester ◽

Dayna Weiten ◽

Lesley A. Graff ◽

John R. Walker ◽

Donald R. Duerksen

Keyword(s):

Gluten Free Diet ◽

Gluten Free ◽

Diet Adherence ◽

Gluten Content

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Monitoring of gluten in dairy products

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9402 ◽

2020 ◽

Vol 22 (94) ◽

pp. 8-12

Author(s):

O. Haidei ◽

S. Shuliak ◽

I. Oleksiienko ◽

G. Kyivska ◽

O. Krushelnytska

Keyword(s):

Celiac Disease ◽

Dairy Products ◽

Molecular Genetic ◽

Monitoring Program ◽

Meat Products ◽

Gluten Free ◽

Genetic Method ◽

Gluten Content ◽

The World ◽

Haccp System

According to the World Gastroenterology Organization, the prevalence of celiac disease in the world is estimated at 1 in 300 people. According to unofficial statistics of the Celiac Disease Union, about 400,000 Ukrainian citizens have an individual intolerance to gluten. Given the large number of people with individual gluten intolerance and its only treatment – a lifelong diet, there is a need to monitor gluten in food, namely in dairy products. As not all manufacturers adhere to the HACCP system in good faith in their production, there is a risk of gluten entering the finished product. The aim of the study was to evaluate dairy products for gluten content. The article presents information on the results of monitoring gluten in dairy products (butter, margarine, kefir, sour milk cheeses, yogurt, hard and soft cheeses) producers of different regions of Ukraine by molecular genetic method in 2018–2020 using diagnostic R-Biopharm kits. According to research, it was found that 17 % of dairy products do not contain gluten, 83% contain from 2 to 5 mg/kg; 37.5 % of hard and soft cheeses, sweet cream butter, margarine do not contain gluten; 62.5 % contain gluten in the amount of 2 to 5 mg/kg, which is within acceptable limits for people with celiac disease. Studies have shown that a significant percentage of dairy products contain from 2 to 5 mg kg of gluten, which may indicate accidental entry into the final product or technical contamination. However, although these products are not certified as gluten-free and meet the requirements of current legislation. A significant range of products with a gluten content of up to 5 mg/kg encourages the implementation of the Gluten Control (Monitoring) Program in all products to increase the range for people with individual needs. Prospects for further research are to monitor meat products, semi-finished products, dietary products, baby food of domestic production for further analysis of compliance with current legislation and safety for people with individual intolerance to gluten.

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