Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/85345
Título: | Novel brazilian hop (Humulus Lupulus L.) extracts through supercritical CO2 extraction: enhancing hop processing for greater sustainability |
Autor(es): | Pinto, Mariana Barreto Carvalhal Vardanega, Renata Náthia-Neves, Grazielle França, Pedro Renann Lopes de Kurozawa, Louise Emy Meireles, Maria Angela Almeida Schmidt, Flavio Luis |
Palavras-chave: | Alpha-acid Beta-acid Drying kinetic Supercritical fluid Emergent technology Humulus lupulus L. |
Data: | Out-2023 |
Editora: | Elsevier 1 |
Revista: | Food Research International |
Citação: | Pinto, M. B. C.; Vardanega, Renata; Náthia-Neves, G.; França, P. R. L. d.; Kurozawa, L. E.; Meireles, M. A. A.; Schmidt, F. L., Novel Brazilian hop (Humulus Lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability. Food Research International, 172(113169), 2023 |
Resumo(s): | Hop cultivation has been increasing in the past decade in Brazil, demanding a better understanding of how the processing influences the national hop varieties. Despite the hop process being well-established in the producer countries, there is still room for optimization to reduce energy consumption for a more sustainable process. This studys main purpose was to understand the influence of drying and supercritical CO2 extraction on the quality of hop extracts. The hop quality during drying was evaluated regarding color, bitter acids, xanthohumol, total essential oil content, and volatile profile. Supercritical CO2 extraction yields, and bitter acid recovery were assessed by HPLC in a range of different temperatures (40 or 60°C) and pressure (15, 20, 25, or 30MPa) conditions. Hop processing was optimized to produce a greater extract quality from a Brazilian hop variety, saving energy and solvent consumption, and consequently, reducing the process footprint. Furthermore, this study established supercritical CO2 extraction conditions for Brazilian hop extract production, offering the national beer industry an alternative to overpriced products. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/85345 |
DOI: | 10.1016/j.foodres.2023.113169 |
ISSN: | 0963-9969 |
Versão da editora: | http://www.journals.elsevier.com/food-research-international/ |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56308_1.pdf Acesso restrito! | 3,09 MB | Adobe PDF | Ver/Abrir |