Chitosan
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In the presence of chitosan oligosaccharide, the hydroxyl radical scavenging activity of fresh beer is significantly lower than that of forced-aging beer. Compared with aged beer lacking chitosan oligosaccharide, the production of aging sub stances such as 5-hydroxymethylfurfural, trans-2-nonanal and phenyl acetaldehyde in beer were found to decrease by 105%, 36% and 27%, respectively (Yang, Sun, Yu, & Li, 2017).[1]
- Yang, L., Sun, Y., Yu, & Li. (2017). Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage. Biotechnology Letters, 39, 305–310.
References[edit]
- ↑ Yang D, Gao X. Research progress on the antioxidant biological activity of beer and strategy for applications. Trends Food Sci Technol. 2021;110:754-764.