Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol

BACKGROUND

Hot trub is a macronutrient- and micronutrient-rich by-product generated in the brewing industry, which is still underrated as a raw material for reprocessing purposes. In this context, this study aimed to investigate the extraction of bitter acids' and xanthohumol from hot trub as well as identify the significance of parameters for the process. The research assessed various extraction parameters, such as pH, ethanol concentration, temperature, and solid-to-liquid ratio, using a Plackett-Burman design.

RESULTS

Ethanol concentration and pH were the most significant parameters affecting extraction yield. β-acids were found to be the principal components of the bitter acids, with a maximum concentration near 16 mg g-1, followed by iso-α-acids and α-acids achieving 6 and 3.6 mg g-1, respectively. The highest yields of bitter acids were observed in the highest ethanol concentration, while pH was relevant to extraction process in treatments with low ethanol ratios. Concerning the xanthohumol extraction, the approach achieved maximum concentration (239 μg g-1) in treatments with ethanol concentration above 30%. Despite their variances, the phytochemicals exhibited comparable extraction patterns, indicating similar interactions with macromolecules. Moreover, the characterization of the solid residues demonstrated that the extraction process did not bring about any alterations to the chemical and total protein profiles.

CONCLUSION

Ethanol concentration was found to have the most significant impact on the extraction of bitter acids and xanthohumol, while temperature had no significant effect. The solid remains resulting from the extraction showed potential for use as a protein source. © 2024 Society of Chemical Industry.

Current strategies for the management of valuable compounds from hops waste for a circular economy

World beer production generates large volumes of waste discharged with every brew. Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent hops (BSH) are being exploited to improve the circular economy processes. This review outlines the current achievements in the management of hops waste. Following an in-depth review of various scientific publications, current strategies are discussed as a sustainable alternative to food waste exploitation and an inexpensive source of valuable compounds. Moreover, key aspects concerning the nutritional value of hops waste and the potential to enhance the functional properties of food and beverages are highlighted. Due to their nutritional composition, hops residues may be used as prospective sources of added-value co-products or additives for food enrichment, especially for products rich in fat, or as a new source of vegetable protein.

Antioxidant Activity of Plant-Derived Colorants for Potential Cosmetic Application

Application of plant-derived colorants in products, i.e., cosmetics or food, apart from imparting the desired color without harming the environment, may provide other benefits. Valuable ingredients in cosmetic formulations include antioxidants showing an advantageous effect on the skin by neutralizing free radicals that accelerate the aging process and cause skin defects. Antioxidant activity can be determined by chemical-based methods. The aim of this study was to determine the antioxidant activity of plant-derived colorants (purple and red colorant) by two methods: CUPRAC and DPPH free-radical scavenging activity. Antioxidant activity evaluation using both methods for colorants samples was also performed after 5, 15, 30, and 60 min of exposure to UVC irradiation. The results obtained by CUPRAC method were for purple and red colorant unexposed samples as follows: 6.87 ± 0.09 and 4.48 ± 0.14 mg/100 mg colorant expressed as caffeic acid equivalent, respectively. UVC treatment did not affect the results of the antioxidant activity for red colorant and for the purple one only a slight influence was observed. DPPH free-radical scavenging activity for unexposed samples was 70.06 ± 7.74% DPPH/100 mg colorant for the red colorant and 96.11 ± 3.80% DPPH/100 mg colorant for the purple one.