Conventional and innovative extraction technologies to produce food‐grade hop extracts: Influence on bitter acids content and volatile organic compounds profile
Hop extracts represent a natural alternative to synthetic food additives because of their high content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and antimicrobial properties. However, broader uses of hop extracts as natural techno‐functional ingredients rely on...
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| Veröffentlicht in: | Journal of food science 2023-04, Vol.88 (4), p.1308-1324 |
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| creator | Santarelli, Veronica Neri, Lilia Carbone, Katya Macchioni, Valentina Faieta, Marco Pittia, Paola |
| description | Hop extracts represent a natural alternative to synthetic food additives because of their high content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and antimicrobial properties. However, broader uses of hop extracts as natural techno‐functional ingredients rely on the identification of sustainable and affordable extraction technologies allowing to diversify the processes and produce extracts characterized by different compositions and, consequently, qualitative properties.
Thus, this study is aimed to evaluate and compare the effect of innovative and conventional extraction methods on the bitter acids content and VOCs pattern of food‐grade ethanolic hop extracts for food applications.
Innovative extractions were carried out by using two ultrasound systems (a laboratory bath [US] and a high‐power ultrasound bath [HPUS]), and a high‐pressure industrial process (high hydrostatic pressure [HHP]). Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60°C; for ultrasound and conventional methods, the effect of the extraction time was also investigated.
Among the extracts, the highest and lowest content of bitter acids was found in CONV 60°C extracts, and HHP and CONV 25°C extracts, respectively. Of the 34 VOCs identified in dry hops, ∼24 compounds were found in US, HPUS and CONV extracts, while only 18 were found in HHP. CONV extractions showed higher selectivity for sesquiterpenes, while US and HPUS showed higher selectivity for esters and monoterpenes. Hierarchical cluster analysis (HCA) and partial least squares‐discriminant analysis (PLS‐DA) allowed classifying hop extracts based on the extraction methods and also allowed highlighting the technological conditions to produce hop extracts with specific techno‐functional and flavoring properties.
Practical Application
The study showed that different extraction methods can lead to hop products with varying sensory and functional properties. By selecting the right extraction method, companies can produce hop extracts with specific compositions that meet their needs for clean label and sustainable food products, as well as new edible packaging or coatings. |
| doi_str_mv | 10.1111/1750-3841.16487 |
| format | Article |
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Thus, this study is aimed to evaluate and compare the effect of innovative and conventional extraction methods on the bitter acids content and VOCs pattern of food‐grade ethanolic hop extracts for food applications.
Innovative extractions were carried out by using two ultrasound systems (a laboratory bath [US] and a high‐power ultrasound bath [HPUS]), and a high‐pressure industrial process (high hydrostatic pressure [HHP]). Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60°C; for ultrasound and conventional methods, the effect of the extraction time was also investigated.
Among the extracts, the highest and lowest content of bitter acids was found in CONV 60°C extracts, and HHP and CONV 25°C extracts, respectively. Of the 34 VOCs identified in dry hops, ∼24 compounds were found in US, HPUS and CONV extracts, while only 18 were found in HHP. CONV extractions showed higher selectivity for sesquiterpenes, while US and HPUS showed higher selectivity for esters and monoterpenes. Hierarchical cluster analysis (HCA) and partial least squares‐discriminant analysis (PLS‐DA) allowed classifying hop extracts based on the extraction methods and also allowed highlighting the technological conditions to produce hop extracts with specific techno‐functional and flavoring properties.
Practical Application
The study showed that different extraction methods can lead to hop products with varying sensory and functional properties. By selecting the right extraction method, companies can produce hop extracts with specific compositions that meet their needs for clean label and sustainable food products, as well as new edible packaging or coatings.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16487</identifier><identifier>PMID: 36789873</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Acids ; Acids - analysis ; Bitter acids ; Cluster analysis ; Composition ; Discriminant analysis ; Esters ; Flavoring Agents - analysis ; flavoring properties ; Food ; Food additives ; hop extracts ; Hops ; Humulus ; Humulus lupulus L ; Hydrostatic pressure ; Monoterpenes ; Organic compounds ; Packaging ; Sesquiterpenes ; SPME GC–MS ; Synthetic food ; Taste ; Ultrasonic imaging ; Ultrasonic testing ; Ultrasound ; VOCs ; volatile compounds ; Volatile Organic Compounds</subject><ispartof>Journal of food science, 2023-04, Vol.88 (4), p.1308-1324</ispartof><rights>2023 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3727-26430ea53707fc1e0d2001be84afd82d680ae5ef28455ba73433458be18575f53</citedby><cites>FETCH-LOGICAL-c3727-26430ea53707fc1e0d2001be84afd82d680ae5ef28455ba73433458be18575f53</cites><orcidid>0000-0001-9492-7146 ; 0000-0001-7591-0111</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.16487$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.16487$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36789873$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Santarelli, Veronica</creatorcontrib><creatorcontrib>Neri, Lilia</creatorcontrib><creatorcontrib>Carbone, Katya</creatorcontrib><creatorcontrib>Macchioni, Valentina</creatorcontrib><creatorcontrib>Faieta, Marco</creatorcontrib><creatorcontrib>Pittia, Paola</creatorcontrib><title>Conventional and innovative extraction technologies to produce food‐grade hop extracts: Influence on bitter acids content and volatile organic compounds profile</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Hop extracts represent a natural alternative to synthetic food additives because of their high content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and antimicrobial properties. However, broader uses of hop extracts as natural techno‐functional ingredients rely on the identification of sustainable and affordable extraction technologies allowing to diversify the processes and produce extracts characterized by different compositions and, consequently, qualitative properties.
Thus, this study is aimed to evaluate and compare the effect of innovative and conventional extraction methods on the bitter acids content and VOCs pattern of food‐grade ethanolic hop extracts for food applications.
Innovative extractions were carried out by using two ultrasound systems (a laboratory bath [US] and a high‐power ultrasound bath [HPUS]), and a high‐pressure industrial process (high hydrostatic pressure [HHP]). Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60°C; for ultrasound and conventional methods, the effect of the extraction time was also investigated.
Among the extracts, the highest and lowest content of bitter acids was found in CONV 60°C extracts, and HHP and CONV 25°C extracts, respectively. Of the 34 VOCs identified in dry hops, ∼24 compounds were found in US, HPUS and CONV extracts, while only 18 were found in HHP. CONV extractions showed higher selectivity for sesquiterpenes, while US and HPUS showed higher selectivity for esters and monoterpenes. Hierarchical cluster analysis (HCA) and partial least squares‐discriminant analysis (PLS‐DA) allowed classifying hop extracts based on the extraction methods and also allowed highlighting the technological conditions to produce hop extracts with specific techno‐functional and flavoring properties.
Practical Application
The study showed that different extraction methods can lead to hop products with varying sensory and functional properties. By selecting the right extraction method, companies can produce hop extracts with specific compositions that meet their needs for clean label and sustainable food products, as well as new edible packaging or coatings.</description><subject>Acids</subject><subject>Acids - analysis</subject><subject>Bitter acids</subject><subject>Cluster analysis</subject><subject>Composition</subject><subject>Discriminant analysis</subject><subject>Esters</subject><subject>Flavoring Agents - analysis</subject><subject>flavoring properties</subject><subject>Food</subject><subject>Food additives</subject><subject>hop extracts</subject><subject>Hops</subject><subject>Humulus</subject><subject>Humulus lupulus L</subject><subject>Hydrostatic pressure</subject><subject>Monoterpenes</subject><subject>Organic compounds</subject><subject>Packaging</subject><subject>Sesquiterpenes</subject><subject>SPME GC–MS</subject><subject>Synthetic food</subject><subject>Taste</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic testing</subject><subject>Ultrasound</subject><subject>VOCs</subject><subject>volatile compounds</subject><subject>Volatile Organic Compounds</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkb1uFDEUhS1ERJZATYcs0dBM4t-xoUMLgUSRUgD1yGPf2TiatRfbsyFdHiHPwKPxJHiySQqauLHs891zpHsQekPJIa3niCpJGq4FPaSt0OoZWjz-PEcLQhhrKBVqH73M-ZLMb96-QPu8VfqDVnyB_ixj2EIoPgYzYhMc9iHErSl-Cxh-l2TsrOEC9iLEMa48ZFwi3qToJgt4iNH9vbldJeMAX8TNw0z-iE_CME4QKlTne18KJGysdxnbGErNvIvbxrGGjRVKKxO8reJ6E6dQsZoxVOUV2hvMmOH1_X2Afh5_-bH81pydfz1ZfjprLFdMNawVnICRXBE1WArEMUJoD1qYwWnmWk0MSBiYFlL2RnHBuZC6B6qlkoPkB-j9zrfm_pogl27ts4VxNAHilDumlCKUcq4q-u4_9DJOqW6wUppQJpjUs-HRjrIp5pxg6DbJr0267ijp5vq6uaxuLqu7q69OvL33nfo1uEf-oa8KtDvgqi7m-im_7vT48_ed8z8XHqh6</recordid><startdate>202304</startdate><enddate>202304</enddate><creator>Santarelli, Veronica</creator><creator>Neri, Lilia</creator><creator>Carbone, Katya</creator><creator>Macchioni, Valentina</creator><creator>Faieta, Marco</creator><creator>Pittia, Paola</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-9492-7146</orcidid><orcidid>https://orcid.org/0000-0001-7591-0111</orcidid></search><sort><creationdate>202304</creationdate><title>Conventional and innovative extraction technologies to produce food‐grade hop extracts: Influence on bitter acids content and volatile organic compounds profile</title><author>Santarelli, Veronica ; Neri, Lilia ; Carbone, Katya ; Macchioni, Valentina ; Faieta, Marco ; Pittia, Paola</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3727-26430ea53707fc1e0d2001be84afd82d680ae5ef28455ba73433458be18575f53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acids</topic><topic>Acids - analysis</topic><topic>Bitter acids</topic><topic>Cluster analysis</topic><topic>Composition</topic><topic>Discriminant analysis</topic><topic>Esters</topic><topic>Flavoring Agents - analysis</topic><topic>flavoring properties</topic><topic>Food</topic><topic>Food additives</topic><topic>hop extracts</topic><topic>Hops</topic><topic>Humulus</topic><topic>Humulus lupulus L</topic><topic>Hydrostatic pressure</topic><topic>Monoterpenes</topic><topic>Organic compounds</topic><topic>Packaging</topic><topic>Sesquiterpenes</topic><topic>SPME GC–MS</topic><topic>Synthetic food</topic><topic>Taste</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic testing</topic><topic>Ultrasound</topic><topic>VOCs</topic><topic>volatile compounds</topic><topic>Volatile Organic Compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Santarelli, Veronica</creatorcontrib><creatorcontrib>Neri, Lilia</creatorcontrib><creatorcontrib>Carbone, Katya</creatorcontrib><creatorcontrib>Macchioni, Valentina</creatorcontrib><creatorcontrib>Faieta, Marco</creatorcontrib><creatorcontrib>Pittia, Paola</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Santarelli, Veronica</au><au>Neri, Lilia</au><au>Carbone, Katya</au><au>Macchioni, Valentina</au><au>Faieta, Marco</au><au>Pittia, Paola</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Conventional and innovative extraction technologies to produce food‐grade hop extracts: Influence on bitter acids content and volatile organic compounds profile</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2023-04</date><risdate>2023</risdate><volume>88</volume><issue>4</issue><spage>1308</spage><epage>1324</epage><pages>1308-1324</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Hop extracts represent a natural alternative to synthetic food additives because of their high content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and antimicrobial properties. However, broader uses of hop extracts as natural techno‐functional ingredients rely on the identification of sustainable and affordable extraction technologies allowing to diversify the processes and produce extracts characterized by different compositions and, consequently, qualitative properties.
Thus, this study is aimed to evaluate and compare the effect of innovative and conventional extraction methods on the bitter acids content and VOCs pattern of food‐grade ethanolic hop extracts for food applications.
Innovative extractions were carried out by using two ultrasound systems (a laboratory bath [US] and a high‐power ultrasound bath [HPUS]), and a high‐pressure industrial process (high hydrostatic pressure [HHP]). Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60°C; for ultrasound and conventional methods, the effect of the extraction time was also investigated.
Among the extracts, the highest and lowest content of bitter acids was found in CONV 60°C extracts, and HHP and CONV 25°C extracts, respectively. Of the 34 VOCs identified in dry hops, ∼24 compounds were found in US, HPUS and CONV extracts, while only 18 were found in HHP. CONV extractions showed higher selectivity for sesquiterpenes, while US and HPUS showed higher selectivity for esters and monoterpenes. Hierarchical cluster analysis (HCA) and partial least squares‐discriminant analysis (PLS‐DA) allowed classifying hop extracts based on the extraction methods and also allowed highlighting the technological conditions to produce hop extracts with specific techno‐functional and flavoring properties.
Practical Application
The study showed that different extraction methods can lead to hop products with varying sensory and functional properties. By selecting the right extraction method, companies can produce hop extracts with specific compositions that meet their needs for clean label and sustainable food products, as well as new edible packaging or coatings.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>36789873</pmid><doi>10.1111/1750-3841.16487</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0001-9492-7146</orcidid><orcidid>https://orcid.org/0000-0001-7591-0111</orcidid></addata></record> |
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| subjects | Acids Acids - analysis Bitter acids Cluster analysis Composition Discriminant analysis Esters Flavoring Agents - analysis flavoring properties Food Food additives hop extracts Hops Humulus Humulus lupulus L Hydrostatic pressure Monoterpenes Organic compounds Packaging Sesquiterpenes SPME GC–MS Synthetic food Taste Ultrasonic imaging Ultrasonic testing Ultrasound VOCs volatile compounds Volatile Organic Compounds |
| title | Conventional and innovative extraction technologies to produce food‐grade hop extracts: Influence on bitter acids content and volatile organic compounds profile |
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