Microfluidic evaluation of hop oil emulsion stabilization

啤酒花油乳液稳定性的微流控评估

• 批准号: 543436-2019
• 负责人: Elvira, Katherine
• 金额: $ 1.82万
• 依托单位: University of Victoria
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=680883
• 关键词: Microfluidic; evaluation; hop; oil; emulsion

Phillips Brewing and Malting Co. (PBMC) is a craft brewery and barley malting company in Victoria, British Columbia. They are renowned for their innovation and creativity, and their operations have benefited from both their in-house research and from collaborations with local researchers. Research is an important part of PBMC's commercial strategy, with the aim of producing unique flavours that have improved shelf-stability, a key parameter that enables wider distribution of products. The aim of this project is to understand how to make more stable emulsions of hop oils, which are the molecules that give beers such as India Pale Ales (IPA) their distinctive flavour. Dr Elvira's research team develops lab-on-a-chip technologies for applications ranging from healthcare and food science, to the building of 'organ-on-a-chip' platforms. Emulsions can be created on lab-on-a-chip devices at rates of thousands of droplets per second, with a volume variation of around 2%. Therefore they are a key new technology for studying food emulsions such as IPA hop oils. Our goal with this partnership is to push the boundaries of hop flavour and gain selective control over the hop essential oils that are integrated into the complex flavour matrix of IPA. This will enable Phillips Brewing and Malting Co. to more accurately design the flavour profiles of their range of IPAs and to predict flavour degradation under different temperature conditions during storage and distribution.

菲利普斯啤酒和麦芽公司（PBMC）是一家手工啤酒厂和大麦麦芽公司在维多利亚，不列颠哥伦比亚省。他们以创新和创造力而闻名，他们的业务既得益于内部研究，也得益于与当地研究人员的合作。研究是PBMC商业战略的重要组成部分，目的是生产具有改善货架稳定性的独特风味，这是实现产品更广泛分销的关键参数。该项目的目的是了解如何制作更稳定的啤酒花油乳液，啤酒花油是赋予印度淡啤酒（IPA）等啤酒独特风味的分子。Elvira博士的研究团队开发了芯片实验室技术，应用范围从医疗保健和食品科学到“芯片上器官”平台的构建。乳液可以在芯片实验室设备上以每秒数千滴的速度产生，体积变化约为2%。因此，它们是研究食品乳液如IPA啤酒花油的关键新技术。我们的合作目标是推动啤酒花风味的界限，并对整合到IPA复杂风味基质中的啤酒花精油进行选择性控制。这将使菲利普斯啤酒和麦芽公司能够更准确地设计其IPA系列的风味特征，并预测在储存和分销期间不同温度条件下的风味降解。