Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil.
Laboratory of Supercritical Technology: Extraction Fractionation and Identification of Extracts, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil; Food Innovation & Technology Research Group, Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Food Res Int. 2023 Oct;172:113169. doi: 10.1016/j.foodres.2023.113169. Epub 2023 Jun 26.
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 study's main purpose was to understand the influence of drying and supercritical CO 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 CO 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 30 MPa) 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 CO extraction conditions for Brazilian hop extract production, offering the national beer industry an alternative to overpriced products.
在过去的十年中，巴西的啤酒花种植量一直在增加，这就需要更好地了解加工过程如何影响国产啤酒花品种。尽管啤酒花加工在生产国已经成熟，但仍有优化的空间，以减少能源消耗，实现更可持续的加工过程。本研究的主要目的是了解干燥和超临界 CO2 萃取对啤酒花提取物质量的影响。在干燥过程中，评估了啤酒花的颜色、苦味酸、黄腐酚、总精油含量和挥发性成分。通过高效液相色谱法（HPLC）在不同温度（40 或 60°C）和压力（15、20、25 或 30MPa）条件下评估了超临界 CO2 萃取的产率和苦味酸回收率。优化了啤酒花加工工艺，以从巴西啤酒花品种中生产出更高质量的提取物，从而节省能源和溶剂消耗，降低加工足迹。此外，本研究还为巴西啤酒花提取物的生产建立了超临界 CO2 萃取条件，为国内啤酒行业提供了一种替代高价产品的选择。
