|
1
|
Fischer B, Gevinski EV, da Silva DM, Júnior PAL, Bandiera VJ, Lohmann AM, Rigo D, Duarte PF, Franceschi E, Zandoná GP, Rombaldi CV, Cansian RL, Paroul N, Junges A. Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity. Food Res Int 2023; 167:112712. [PMID: 37087215 DOI: 10.1016/j.foodres.2023.112712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Hop essential oil and hop extract using carbon dioxide (CO2) are products with high added value because they have bioactive and sensory properties. In this context, the objective of this study was to obtain and characterize essential oil and extracts from pelleted hops of El Dorado, Polaris, Hallertau Blanc and Callista varieties using hydrodistillation and subcritical CO2 extraction methods. Extraction yield ranged from 0.38 % to 1.97 % (m/m) for essential oils and from 8.76 % to 15.35 % (m/m) for extracts using subcritical CO2. The chemical compositions of the essential oils were mainly monoterpene (18.14 % to 29.91 %) and sesquiterpene (46.01 % to 59.03 %) hydrocarbons and for the extracts were sesquiterpene hydrocarbons (33.05 % to 71.90 %) and oxygenated sesquiterpenes (14.80 % to 34.89 %). The extracts showed better antioxidant activity than essential oils due to the presence of phenolic compounds and flavonoids. Hop extracts showed some antimicrobial activity, but essential oils did not demonstrate antimicrobial potential. Hop extracts obtained with subCO2 have the potential to be used in the brewing industry as a flavoring and as natural antioxidants.
Collapse
Affiliation(s)
- Bruno Fischer
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Eduardo Vinicios Gevinski
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Diego Maroso da Silva
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Paulo Amaurí Lando Júnior
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Valmor José Bandiera
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Andreia Menin Lohmann
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Diane Rigo
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Patrícia Fonseca Duarte
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Elton Franceschi
- Center for Research on Colloidal Systems (NUESC), Institute of Research and Technology (ITP), Tiradentes University (UNIT), Aracaju, SE 49032-490, Brazil
| | - Giovana Paula Zandoná
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, RS 96010-900, Pelotas, RS, Brazil
| | - Cesar Valmor Rombaldi
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, RS 96010-900, Pelotas, RS, Brazil
| | - Rogério Luis Cansian
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Natalia Paroul
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Alexander Junges
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil.
| |
Collapse
|
|
2
|
Mertens T, Kunz T, Gibson BR. Transition metals in brewing and their role in wort and beer oxidative stability: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tuur Mertens
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Brian R. Gibson
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| |
Collapse
|
|
3
|
Hrabia O, Ditrych M, Ciosek A, Fulara K, Andersen ML, Poreda A. Effect of dry hopping on the oxidative stability of beer. Food Chem 2022; 394:133480. [PMID: 35717916 DOI: 10.1016/j.foodchem.2022.133480] [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: 07/08/2021] [Revised: 05/23/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.
Collapse
Affiliation(s)
- Olga Hrabia
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Maciej Ditrych
- Department of Microbial and Molecular Systems (M(2)S) Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aneta Ciosek
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Katarzyna Fulara
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Mogens Larsen Andersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aleksander Poreda
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| |
Collapse
|