Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability

[Display omitted] •Enriched bitter acids extract from a Brazilian hop variety was successfully produced.•Drying temperature greatly affects hop color and total essential oil content.•Lupulin gland protected bitter acids and xanthohumol from oxidation during drying.•Drying up to 70 °C does not influe...

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Published in:Food research international 2023-10, Vol.172, p.113169-113169, Article 113169
Main Authors: Pinto, Mariana Barreto Carvalhal, Vardanega, Renata, Náthia-Neves, Grazielle, de França, Pedro Renann Lopes, Kurozawa, Louise Emy, Meireles, Maria Angela A., Schmidt, Flavio Luis
Format: Article
Language:English
Subjects:
Alpha-acid
Beta-acid
Drying kinetic
Emergent technology
Humulus lupulus L
Supercritical fluid
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Summary:[Display omitted] •Enriched bitter acids extract from a Brazilian hop variety was successfully produced.•Drying temperature greatly affects hop color and total essential oil content.•Lupulin gland protected bitter acids and xanthohumol from oxidation during drying.•Drying up to 70 °C does not influence Supercritical CO2 extraction yields. 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 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 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 CO2 extraction conditions for Brazilian hop extract production, offering the national beer industry an alternative to overpriced products.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113169