LAPSE:2023.28356
Published Article
LAPSE:2023.28356
Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review
April 11, 2023
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.
Record ID
Keywords
beer waste, deep eutectic solvent, emerging technologies, hops bitter acids, hops by-products, phenolic compounds, xanthohumol
Subject
Suggested Citation
Silva KFCE, Strieder MM, Pinto MBC, Rostagno MA, Hubinger MD. Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review. (2023). LAPSE:2023.28356
Author Affiliations
Silva KFCE: Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil [ORCID]
Strieder MM: School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, Brazil [ORCID]
Pinto MBC: Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil [ORCID]
Rostagno MA: School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, Brazil [ORCID]
Hubinger MD: Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil [ORCID]
Strieder MM: School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, Brazil [ORCID]
Pinto MBC: Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil [ORCID]
Rostagno MA: School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, Brazil [ORCID]
Hubinger MD: Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil [ORCID]
Journal Name
Processes
Volume
11
Issue
3
First Page
921
Year
2023
Publication Date
2023-03-17
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr11030921, Publication Type: Review
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Published Article
LAPSE:2023.28356
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External Link
doi:10.3390/pr11030921
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[v1] (Original Submission)
Apr 11, 2023
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Apr 11, 2023
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