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Monacci E, Baris F, Bianchi A, Vezzulli F, Pettinelli S, Lambri M, Mencarelli F, Chinnici F, Sanmartin C. Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer. Food Chem 2024; 460:140594. [PMID: 39068805 DOI: 10.1016/j.foodchem.2024.140594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/23/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [freeze-dryer (F) and hot-stove (H)] of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 μg/L) and ethyl caprylate (313.60 μg/L) were in high content especially in BH while, ethyl-n-caproate (359.37 μg/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 μg/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen.
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Affiliation(s)
- Edoardo Monacci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy.
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Fosca Vezzulli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Milena Lambri
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy.
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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Xu H, Sutar PP, Ren W, Wu M. Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites. Food Chem 2024; 448:139202. [PMID: 38579556 DOI: 10.1016/j.foodchem.2024.139202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 03/21/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
Existing studies on post-harvest processing of edible roses have mainly focused on processing techniques and physicochemical properties of the final dried products, with limited studies on how changes in metabolites during processing affect the quality of these products. This study investigated changes in water content and status, enzyme activity, phenolic compounds, and volatile and non-volatile compounds during processing and revealed the mechanisms by which post-harvest processing (drying without blanching (WBD) and drying with blanching (BD)) affects the quality of dried roses by establishing their correlations. Results showed that the blanching reduced the relative content of free water and water activity, thus reducing the subsequent drying time and enzyme activity. The BD method caused higher levels of phenolic compounds than the WBD method in terms of gallic acid, ellagic acid, epicatechin, and quercetin. The OPLS-DA analysis identified 6 differential volatiles out of 72 detected volatiles, contributing to the unique aroma of dried roses by activating olfactory receptors through hydrogen bonding and hydrophobic interactions. 58 differential metabolites were screened from 964 non-volatile metabolites. KEGG pathway analysis revealed that the changes in volatile and non-volatile metabolites induced by different processing methods were due to the effect of blanching on glutathione and fatty acid metabolism. These findings provide a comprehensive understanding of how post-harvest processing affects the quality of dried roses.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Weike Ren
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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Pinto MBC, Vardanega R, Náthia-Neves G, de França PRL, Kurozawa LE, Meireles MAA, Schmidt FL. Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO 2 extraction: Enhancing hop processing for greater sustainability. Food Res Int 2023; 172:113169. [PMID: 37689922 DOI: 10.1016/j.foodres.2023.113169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 06/14/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
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.
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Affiliation(s)
- Mariana Barreto Carvalhal Pinto
- 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.
| | - Renata Vardanega
- 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
| | - Grazielle Náthia-Neves
- 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
| | - Pedro Renann Lopes de França
- Laboratory of Food Innovation, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Louise Emy Kurozawa
- Laboratory of Food Innovation, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Maria Angela A Meireles
- 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
| | - Flavio Luis Schmidt
- 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.
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Adamenko K, Kawa-Rygielska J. Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality. Molecules 2022; 27:7910. [PMID: 36432011 PMCID: PMC9692510 DOI: 10.3390/molecules27227910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination. The brewing process yielded 13 experimental groups of beers, all of which had an ethanol content of <0.5%v/v. Among the batches brewed with ‘Marynka’ hops, the pellet form was found to provide the highest concentrations of hop-derived volatile compounds, whereas in the ‘Magnum’ groups, the extracts and whole hops proved superior. Humulene and caryophyllene were the primary volatiles in terms of quantity. All the brews were contamination-free—no microbes other than yeast cells were detected. Their microbiological purity was also supported by an assay of beer-defect indicators (volatile compounds), which only showed low levels of acetaldehyde, 1-propanol, 2-methylbutanol, and 3-methylbutanol. The hopping technique deployed was found not to affect the physicochemical parameters of NABs, but did have a significant impact on their volatile compound profile.
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Affiliation(s)
- Kinga Adamenko
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
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Hop: An Emerging Crop in Subtropical Areas in Brazil. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Brazil is one of the three largest beer producers in the world. Four basic ingredients are needed as raw material for the production of beer: water, malt, yeast, and hops (Humulus lupulus L.). Until recently, almost all of the hops in Brazil were imported from other countries. However, in the last decade, hop cultivation in Brazil has emerged due to the increase in the number of new craft breweries, which have demanded diversified raw material for the production of various types of beer. Hops is considered a short-day, temperate species, so the major challenge for the development of hop cultivation in Brazil, with high-yield capacity and with local typicity of bitterness and aroma, is the adaptation of cultivars to the photoperiod conditions in subtropical regions. This review addresses the history of hop cultivation in Brazil and characterizes the main climatic elements of three emerging subtropical growing regions located at different latitudes, such as air temperature, photoperiod, solar radiation, and water availability, to provide support for the development of new technologies for hop cultivation, including supplemental lighting, irrigation, and mulching.
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Su X, Hurley K, Xu Z, Xu Y, Rutto L, O'Keefe S, Scoggins H, Yin Y. Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach. Food Chem 2022; 381:132289. [PMID: 35123222 DOI: 10.1016/j.foodchem.2022.132289] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/25/2022] [Accepted: 01/26/2022] [Indexed: 11/26/2022]
Abstract
Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Methyl octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, respectively. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.
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Affiliation(s)
- Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Ken Hurley
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Zhiyuan Xu
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Yixiang Xu
- Agricultural Research Station, Virginia State University, 1 Hayden Dr, Petersburg, VA 23806, USA.
| | - Laban Rutto
- Department of Agriculture, Virginia State University, 1 Hayden Dr, Petersburg, VA 23806, USA.
| | - Sean O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Holly Scoggins
- School of Plant & Environmental Sciences, Virginia Polytechnic Institute and State University, 490 W Campus Dr, Blacksburg, VA 24061, USA.
| | - Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
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Abstract
Hops are critical to the brewing industry. In commercial hop drying, a large bulk of hops is dried in multistage kilns for several hours. This affects the drying behavior and alters the amount and chemical composition of the hop oils. To understand these changes, hops of the var. Hallertauer Tradition were dried in bulks of 15, 25 and 35 kg/m² at 60 °C and 0.35 m/s. Additionally, bulks of 25 kg/m² were also dried at 65 °C and 0.45 m/s to assess the effect of change in temperature and velocity, respectively. The results obtained show that bulk weights significantly influence the drying behavior. Classification based on the cone size reveals 45.4% medium cones, 41.2% small cones and 8.6% large cones. The highest ΔE value of 6.3 and specific energy consumption (113,476 kJ/kgH2O) were observed for the 15 kg/m² bulk. Increasing the temperature from 60 °C to 65 °C increased the oil yield losses by about 7% and myrcene losses by 22%. The results obtained show that it is important to define and consider optimum bulk and process parameters, to optimize the hop drying process to improve the process efficiency as well the product quality.
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