Viola Enrico, Leto Leandra, Piazzese Daniela, Indelicato Serena, Bongiorno David, Lino Claudia, Garofalo Giuliana, Bigi Francesco, Agosti Anna, Guarrasi Valeria, Indovino Erika, Botta Luigi, Cirlini Martina, Gaglio Raimondo, Barbera Marcella, Settanni Luca, Chiancone Benedetta
Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128, Palermo, Italy.
Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze, 43124 Parma, Italy.
Food Res Int. 2025 Nov;219:117007. doi: 10.1016/j.foodres.2025.117007. Epub 2025 Jul 11.
The hop plant is gaining interest in the food, pharmaceutical, and cosmetics industries due to its abundance of secondary metabolites. However, branches and leaves, despite their antioxidant potential, are typically discarded. To valorize these components as functional ingredients they were dried, milled into hop powder (HP), and used to enrich bread. Polyphenol-resistant lactic acid bacteria (LAB) isolated in this study from HP, Leuconostoc pseudomesenteroides and Enterococcus lactis, were selected for their acidification capacity and combined with sourdough LAB to create a multi-strain starter culture for hop bread (HB) production. Three trials were conducted: HB-0 (control bread without HP), HB-2.5 (bread with 2.5 % HP), and HB-5 (bread with 5 % HP). All samples were evaluated for quality traits, phenolic content, antioxidant activity, and profiles of polyphenols and volatile organic compounds (VOCs). HP-supplemented breads showed reduced weight loss, increased firmness, and darker crust and crumb. Bioactive compounds such as xanthohumol, lupulone, and VOCs like β-myrcene and α-humulene were retained. Sensory analysis revealed that HP addition enhanced aroma intensity, color, astringency, and bitterness, with HB-2.5 receiving the highest overall rating. Shelf life tests showed mold appeared on day 11 in HB-0, but was delayed to day 13 in HP breads. Staling, assessed via differential scanning calorimetry, showed increasing melting enthalpy (ΔH) over time in all samples, confirming starch retrogradation, with no significant differences among formulations. This study validates the use of HP as a functional ingredient, enhancing sensory profiles and bioactive compound content. The application of selected LAB and HP supports sustainable practices in the food sector.
啤酒花植物因其丰富的次生代谢产物而在食品、制药和化妆品行业中受到越来越多的关注。然而，尽管其枝叶具有抗氧化潜力，但通常会被丢弃。为了将这些成分作为功能性成分加以利用，将它们干燥、研磨成啤酒花粉末（HP），并用于制作强化面包。本研究从HP中分离出的具有多酚抗性的乳酸菌（LAB），即假肠膜明串珠菌和乳酸肠球菌，因其酸化能力而被选中，并与酸面团LAB混合，以创建用于生产啤酒花面包（HB）的多菌株发酵剂。进行了三项试验：HB-0（不含HP的对照面包）、HB-2.5（含2.5%HP的面包）和HB-5（含5%HP的面包）。对所有样品的品质特性、酚类含量、抗氧化活性以及多酚和挥发性有机化合物（VOCs）的谱图进行了评估。添加HP的面包显示出重量损失减少、硬度增加以及面包皮和面包心颜色变深。诸如黄腐酚、蛇麻酮等生物活性化合物以及诸如β-月桂烯和α-葎草烯等VOCs得以保留。感官分析表明，添加HP增强了香气强度、颜色、涩味和苦味，其中HB-2.5获得了最高的总体评分。货架期测试表明，HB-0在第11天出现霉菌，但在含HP的面包中延迟至第13天。通过差示扫描量热法评估的老化情况表明，所有样品的熔化焓（ΔH）随时间增加，证实了淀粉的回生，各配方之间无显著差异。本研究验证了HP作为功能性成分的用途，增强了感官特性和生物活性化合物含量。所选LAB和HP的应用支持了食品行业的可持续做法。
