What is new on the hop extraction?

Publication date: Available online 29 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Vanesa Sanz, Ma Dolores Torres, José M. López Vilariño, Herminia DomínguezAbstractBackgroundHops are mostly processed for the extraction of compounds conferring aroma and bitterness to beer. A more controllable addition of these properties can be achieved when solvent hop extracts are produced and added in the desired brewing stage.Scope and approachThis review presents a survey on the research and patents on emerging extraction technologies and the importance of the solvent and operational conditions on the composition of hop extracts, destined for the brewing industry, but also for the production of novel ingredients with potential for nutraceuticals.Key findings and conclusionsFor the preparation of extracts, the efficiency of conventional solvents has been progressively improved by the assistance with intensified technologies and particularly by the use of greener solvents, a trend where this industry has been pioneer. The design of multistage multiproduct processes for the integral utilization of hops following a biorefinery approach is also addressed.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
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