Laboratory of Membrane Processes (LABSEM), Graduate Program in Food Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil.
Laboratory of Thermodynamics and Supercritical Technology (LATESC), Graduate Program in Food Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil.
Food Chem. 2023 Mar 15;404(Pt B):134629. doi: 10.1016/j.foodchem.2022.134629. Epub 2022 Oct 17.
Xanthohumol, a chalcone unique to hops, has attracted attention from researchers due to its several pharmacological effects on humans. In industry, hops are almost exclusively used in beer production, generating tons of solid waste - hot trub from the boiling step and spent hops from the dry hopping - rich in biocompounds, among them xanthohumol, that could be recovered and used for several nutritional purposes. The literature is extensive on extraction processes of xanthohumol directly from hops, but only a few studies present its recovery from brewery solid waste. We focus on presenting the xanthohumol characteristics and benefits for human consumption, and discuss the main extraction techniques, their advantages and limitations, to prospect strategies to recover this high-value compound from brewing solid waste. Recent extraction processes represent promising approaches to overcome the limitations of conventional methods, but further studies are still needed to understand xanthohumol extraction and purification and induce industrial upscaling.
黄腐酚是啤酒花中特有的一种查尔酮，因其对人体的多种药理作用而引起了研究人员的关注。在工业领域，啤酒花几乎专门用于啤酒生产，产生了大量的固体废物——煮沸步骤产生的热麦糟和干投啤酒花产生的废啤酒花——富含生物化合物，其中包括黄腐酚，可以回收并用于多种营养目的。关于直接从啤酒花中提取黄腐酚的文献很多，但只有少数研究报告了从啤酒厂固体废物中回收黄腐酚的情况。我们重点介绍了黄腐酚的特性和对人类食用的益处，并讨论了主要的提取技术，它们的优点和局限性，以期为从酿造固体废物中回收这种高价值化合物制定策略。最近的提取工艺代表了克服传统方法局限性的有前途的方法，但仍需要进一步的研究来理解黄腐酚的提取和纯化，并推动工业规模扩大。
