Trace Analysis of Hop Essential Oils in Spent Hop

Anioł, Mirosław; Huszcza, Ewa; Bartmańska, Agnieszka; Żołnierczyk, Anna K.; Mączka, Wanda; Wawrzeńczyk, Czesław

doi:10.1094/asbcj-2007-0820-01

Cited by 8 publications

(4 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the application of spent hops or only their essential oils in manufacturing the packaging materials seems reasonable. The extraction and isolation of essential oils from spent hops can be performed by hydrolysis, steam distillation, but also using supercritical CO 2 or eutectic solvents [207][208][209][210].…”

Section: Current Applications and Potential In Polymer Technologymentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

View full text Add to dashboard Cite

Beer is the most popular alcoholic beverage in the world, and its popularity is continuously growing. Currently, global beer production is estimated at around 2 billion hectoliters. Nevertheless, the increasing production capacity implicates the rising issue of generated by-products—brewers’ spent grain, spent hops, spent yeast, and wastewater. They are generated in massive amounts, so having in mind the current pro-ecological trends, it is crucial to look for their utilization methods. Among the possibilities, particular attention should be drawn to polymer technology. This sector can efficiently use different lignocellulosic materials, which could be applied as fillers for polymer composites or sources of particular chemical compounds. Moreover, due to their chemical composition, brewing industry by-products may be used as functional fillers and additives. They could be introduced to enhance the materials’ resistance to oxidation, microbes, or fungi. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the composition and potential applications of the brewing industry by-products in polymer technology. Moreover, potential directions of research based on the possibilities offered by the brewing industry by-products are presented.

show abstract

Section: Current Applications and Potential In Polymer Technologymentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

View full text Add to dashboard Cite

show abstract

“…Jerkovic and Collin [60] used spent hops to produce resveratrol-enriched extracts, reaching 7.7 and 0.7 mg/kg trans-piceid and trans-resveratrol via ethanolic solution (50% v/v), respectively. Conventional strategies were also applied to extract phenolic compounds, as reported by Anioł et al [43], in the recovery of essential oils from spent hops using water as a solvent in the distillation technique, and Anioł and Żołnierczyk [44] employed several organic solvents via reflux and ultrasonic device for bitter acids recovery. Nowadays, emerging technologies and green solvents (such as deep eutectic solvents and subcritical water) have been studied for phytochemicals from spent hops and hot trub, which will be discussed in the next section.…”

Section: Hot Trub and Spent Hops As A Source Of New Productsmentioning

confidence: 99%

Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review

et al. 2023

View full text Add to dashboard Cite

Annually, 221 million tons of agro-food by-products are generated worldwide, causing diverse environmental issues due to incorrect discharge. Hot trub, spent hops, brewer’s spent grains, and brewer’s spent yeast are the by-products produced in the beer manufacturing chain. These by-products contain fibers, proteins, polyphenols, essential oils, and taste compounds, presenting high possibilities of use as alternative raw materials. In this review, we compiled the knowledge gaps of brewing by-product reuse, from phytochemical compound extractions to concentration approaches, mainly concerning bitter acids and polyphenols. Moreover, we assessed and discussed the emerging technologies and alternative solvents that have allowed for higher extraction yields. We illustrated the importance of purification and concentration steps of non-destructive methods for added value in products from reuse approaches. Finally, we showed the relevance of scale-up and economic feasibility studies in order to encourage the implementation of facilities that produce bitter acids and polyphenols from alternative sources such as hot trub and spent hops.

show abstract

“…Fermented beverage residues generated from wineries and brewing beer are a source of flavonoids and other phenolic compounds, proteins, insoluble and soluble dietary fibers, and other phytochemicals, which have shown biological properties that are essential to ensuring human health, including (1) antioxidant activity [86,89,97,[108][109][110]; (2) antihyperglycemic [87], anti-hyperlipidemic [88,89], and cardioprotective [92][93][94] effects; (3) anticancer potential [95,96]; (4) immunomodulatory activity [101][102][103]; (5) an in vivo satiating effect provided by grape-seed proanthocyanidin extract (a byproduct from wineries) [90]; (6) gut health balance [91]; (7) prebiotic/probiotic agents [99] for functional foods; and (8) antimicrobial effects [107,108] inhibiting Gram-negative and Gram-positive pathogenic bacterial activity, which is responsible for the most prevalent global foodborne diseases.…”

Section: Biological Activities Functional Foods and Health Benefitsmentioning

confidence: 99%

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Faria,

Carvalho,

Conte-Junior

2023

Fermentation

View full text Add to dashboard Cite

Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses.

show abstract

Trace Analysis of Hop Essential Oils in Spent Hop

Cited by 8 publications

References 16 publications

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Contact Info

Product

Resources

About