What is new on the hop extraction?

Vanesa Sanz, Ma Dolores Torres, José M. López Vilariño, Herminia Domínguez

Trends in Food Science & Technology. Volume 93, Novembro 2019, Páginas 12-22. DOI: 10.1016/j.tifs.2019.08.018

Autores do Departamento de Engenharia Química da Faculdade de Ciências da Universidade de Vigo e do Departamento de P&D da empresa Hijos de Rivera apresentam esta revisão sobre as tendências nas tecnologias de extração de lúpulo. Mostrando como a eficiência dos solventes convencionais foi aprimorada progressivamente pela assistência com tecnologias intensificadas e, principalmente, pelo uso de solventes mais ecológicos.

Abstract

Background: Hops are mostly processed for the extraction of compounds conferring aroma and bitterness to beer. A more controllable addition of these properties can be achieved when solvent hop extracts are produced and added in the desired brewing stage.

Scope and approach: This review presents a survey on the research and patents on emerging extraction technologies and the importance of the solvent and operational conditions on the composition of hop extracts, destined for the brewing industry, but also for the production of novel ingredients with potential for nutraceuticals.

Key findings and conclusions: For the preparation of extracts, the efficiency of conventional solvents has been progressively improved by the assistance with intensified technologies and particularly by the use of greener solvents, a trend where this industry has been pioneer. The design of multistage multiproduct processes for the integral utilization of hops following a biorefinery approach is also addressed.