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https://hdl.handle.net/1822/85345
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Campo DC | Valor | Idioma |
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dc.contributor.author | Pinto, Mariana Barreto Carvalhal | por |
dc.contributor.author | Vardanega, Renata | por |
dc.contributor.author | Náthia-Neves, Grazielle | por |
dc.contributor.author | França, Pedro Renann Lopes de | por |
dc.contributor.author | Kurozawa, Louise Emy | por |
dc.contributor.author | Meireles, Maria Angela Almeida | por |
dc.contributor.author | Schmidt, Flavio Luis | por |
dc.date.accessioned | 2023-07-05T07:49:57Z | - |
dc.date.issued | 2023-10 | - |
dc.identifier.citation | Pinto, M. B. C.; Vardanega, Renata; Náthia-Neves, G.; França, P. R. L. d.; Kurozawa, L. E.; Meireles, M. A. A.; Schmidt, F. L., Novel Brazilian hop (Humulus Lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability. Food Research International, 172(113169), 2023 | por |
dc.identifier.issn | 0963-9969 | por |
dc.identifier.uri | https://hdl.handle.net/1822/85345 | - |
dc.description.abstract | Hop cultivation has been increasing in the past decade in Brazil, demanding a better understanding of how the processing influences the national hop varieties. Despite the hop process being well-established in the producer countries, there is still room for optimization to reduce energy consumption for a more sustainable process. This studys main purpose was to understand the influence of drying and supercritical CO2 extraction on the quality of hop extracts. The hop quality during drying was evaluated regarding color, bitter acids, xanthohumol, total essential oil content, and volatile profile. Supercritical CO2 extraction yields, and bitter acid recovery were assessed by HPLC in a range of different temperatures (40 or 60°C) and pressure (15, 20, 25, or 30MPa) conditions. Hop processing was optimized to produce a greater extract quality from a Brazilian hop variety, saving energy and solvent consumption, and consequently, reducing the process footprint. Furthermore, this study established supercritical CO2 extraction conditions for Brazilian hop extract production, offering the national beer industry an alternative to overpriced products. | por |
dc.description.sponsorship | Mariana Barreto Carvalhal Pinto and Flavio Luis Schmidt appreciate the support of the CNPq – Research Nacional Council - Brazil (Finance code 141485/2018-3). Grazielle Náthia Neves thanks CAPES - Coordination of Superior Level Staff Improvement - Brazil (Finance Code 001) for Ph.D. assistance. Renata Vardanega thanks European Union’s Horizon 2020 research and innovation program under the Marie Sklodowska-Curie grant agreement Nº 101062938 for a postdoctoral fellowship and Maria Angela Almeida Meireles thanks CNPq for a productivity grant (309825/2020-2). Pedro Renann Lopes de França acknowledges 2021/06606–4 scholarship funding from FAPESP. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.rights | restrictedAccess | por |
dc.subject | Alpha-acid | por |
dc.subject | Beta-acid | por |
dc.subject | Drying kinetic | por |
dc.subject | Supercritical fluid | por |
dc.subject | Emergent technology | por |
dc.subject | Humulus lupulus L. | por |
dc.title | Novel brazilian hop (Humulus Lupulus L.) extracts through supercritical CO2 extraction: enhancing hop processing for greater sustainability | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/food-research-international/ | por |
dc.comments | CEB56308 | por |
oaire.citationIssue | 113169 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 172 | por |
dc.date.updated | 2023-07-04T15:23:16Z | - |
dc.identifier.doi | 10.1016/j.foodres.2023.113169 | por |
dc.date.embargo | 10000-01-01 | - |
dc.identifier.pmid | 37689922 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
sdum.journal | Food Research International | por |
oaire.version | P | - |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
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document_56308_1.pdf Acesso restrito! | 3,09 MB | Adobe PDF | Ver/Abrir |