Cans or bottles: What's better for a fresh, stable beer?

The flavor of beer begins to change as soon as it's packaged, prompting a debate among afficionados: Does the beverage stay fresher in a bottle or a can? Now, researchers report in ACS Food Science & Technology that the answer is, well, complicated, and depends on the type of beer. An amber ale stayed fresher in bottles, whereas container choice made much less difference to the stability of an India Pale Ale (IPA).

In addition to water and ethanol, beer contains thousands of flavor compounds, which are metabolites produced by yeast, hops and other ingredients. During storage, chemical reactions break down some of those components while forming others. This reduces the content of some tasty flavors while generating unappetizing ones, contributing to the aging, or staling, of beer. To help brewers prolong shelf life, researchers have studied beer aging, but they've concentrated on light lagers and a limited group of chemicals. Jessica Prenni and colleagues wanted to extend that work to amber ale and IPA, as well as additional compounds. The team also wanted to conduct the first stability comparison of beer packaged in glass bottles versus aluminum cans.

Cans and brown bottles of amber ale and IPA were chilled for a month and then kept at room temperature for five months to mimic typical storage conditions. Every two weeks, the researchers analyzed the metabolites in newly opened containers. Throughout this time, the concentration of certain metabolites in amber ale -- including some amino acids and esters -- differed significantly depending on whether it was packaged in a bottle or can. IPA, however, was much less sensitive to packaging type, possibly because of its higher concentration of polyphenols from hops. These compounds not only prevent oxidation but also bind to amino acids, thus retaining them in the beer rather than allowing them to get stuck to the inside of a container.

The researchers also found that the metabolic profile of both amber ale and IPA changed over time, whether packaged in a can or bottle. However, amber ale in cans showed the greatest variation during aging. Once scientists find out how all of these changes affect flavor, brewers will be able to make more-informed decisions about the best type of packaging for their particular type of beer.

From Science Daily

Extract from a common kitchen spice could be key to greener, more efficient fuel cells

Turmeric, a spice found in most kitchens, has an extract that could lead to safer, more efficient fuel cells.

Researchers at the Clemson Nanomaterials Institute (CNI) and their collaborators from the Sri Sathya Sai Institute of Higher Learning (SSSIHL) in India discovered a novel way to combine curcumin -- the substance in turmeric -- and gold nanoparticles to create an electrode that requires 100 times less energy to efficiently convert ethanol into electricity.

While the research team must do more testing, the discovery brings replacing hydrogen as a fuel cell feedstock one step closer.

"Of all the catalysts for alcohol oxidation in alkaline medium, the one we prepared is the best so far," said Apparao Rao, CNI's founding director and the R. A. Bowen Professor of Physics in the College of Science's.

Fuel cells generate electricity through a chemical reaction instead of combustion. They are used to power vehicles, buildings, portable electronic devices and backup power systems.

Hydrogen fuel cells are highly efficient and do not produce greenhouse gases. While hydrogen is the most common chemical element in the universe, it must be derived from substances such as natural gas and fossil fuels because it occurs naturally on Earth only in compound form with other elements in liquids, gases or solids. The necessary extraction adds to hydrogen fuel cells' cost and environmental impact.

In addition, hydrogen used in fuel cells is a compressed gas, creating challenges for storage and transportation. Ethanol, an alcohol made from corn or other agricultural-based feeds, is safer and easier to transport than hydrogen because it is a liquid.

"To make it a commercial product where we can fill our tanks with ethanol, the electrodes have to be highly efficient," said Lakshman Ventrapragada, a former student of Rao's who worked as a research assistant at the CNI and is an alumnus of SSSIHL. "At the same time, we don't want very expensive electrodes or synthetic polymeric substrates that are not eco-friendly because that defeats the whole purpose. We wanted to look at something green for the fuel cell generation process and making the fuel cell itself."

The researchers focused on the fuel cell's anode, where the ethanol or other feed source is oxidized.

Fuel cells widely use platinum as a catalyst. But platinum suffers from poisoning because of reaction intermediates such as carbon monoxide, Ventrapragada said. It is also costly.

The researchers used gold as a catalyst. Instead of using conducting polymers, metal-organic frameworks, or other complex materials to deposit the gold on the surface of the electrode, the researchers used curcumin because of its structural uniqueness. Curcumin is used to decorate the gold nanoparticles to stabilize them, forming a porous network around the nanoparticles. Researchers deposited the curcumin gold nanoparticle on the surface of the electrode at a 100 times lower electric current than in previous studies.

Without the curcumin coating, the gold nanoparticles agglomerate, cutting down on the surface area exposed to the chemical reaction, Ventrapragada said.

"Without this curcumin coating, the performance is poor," Rao said. "We need this coating to stabilize and create a porous environment around the nanoparticles, and then they do a super job with alcohol oxidation.

"There's a big push in the industry for alcohol oxidation. This discovery is an excellent enabler for that. The next step is to scale the process up and work with an industrial collaborator who can actually make the fuel cells and build stacks of fuel cells for the real application," he continued.

But the research could have broader implications than improved fuel cells. The electrode's unique properties could lend itself to future applications in sensors, supercapacitors and more, Ventrapragada said.

In collaboration with the SSSIHL research team, Rao's team is testing the electrode as a sensor that could help identify changes in the level of dopamine. Dopamine has been implicated in disorders such as Parkinson's disease and attention deficit hyperactivity disorder. When members of the research team tested urine samples obtained from healthy volunteers, they could measure dopamine to the approved clinical range with this electrode using a cost-effective method compared to standard ones used today, Rao said.

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