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- Title
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity.
- Authors
Santarelli, Veronica; Neri, Lilia; Carbone, Katya; Macchioni, Valentina; Pittia, Paola
- Abstract
This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were performed using two ultrasound systems, a laboratory bath (US) and a high-power ultrasound bath (HPUS), and a high-pressure industrial process. For CONV, US, and HPUS extractions the effect of the extraction time was also tested. Experimental results showed that extraction method, temperature, and time affect to a different extent the phenolic profile and have a significant effect (p < 0.05) on the total phenolic content, total flavonoid content, antiradical capacity (ABTS), chlorophyll α, and total carotenoids content. Overall, US and CONV 60 °C extractions showed the highest extraction efficiency for almost all the investigated compounds, however, the extraction method and time to be used strongly depends on the target compounds to extract.
- Subjects
FOOD science; BIOACTIVE compounds; CAROTENOIDS; FOOD production; HOPS; OXIDANT status; PLANT phenols
- Publication
Plants (2223-7747), 2022, Vol 11, Issue 1, p41
- ISSN
2223-7747
- Publication type
Article
- DOI
10.3390/plants11010041