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- W4200469648 abstract "This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were performed using two ultrasound systems, a laboratory bath (US) and a high-power ultrasound bath (HPUS), and a high-pressure industrial process. For CONV, US, and HPUS extractions the effect of the extraction time was also tested. Experimental results showed that extraction method, temperature, and time affect to a different extent the phenolic profile and have a significant effect (p < 0.05) on the total phenolic content, total flavonoid content, antiradical capacity (ABTS), chlorophyll α, and total carotenoids content. Overall, US and CONV 60 °C extractions showed the highest extraction efficiency for almost all the investigated compounds, however, the extraction method and time to be used strongly depends on the target compounds to extract." @default.
- W4200469648 created "2021-12-31" @default.
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- W4200469648 date "2021-12-23" @default.
- W4200469648 modified "2023-10-01" @default.
- W4200469648 title "Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity" @default.
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- W4200469648 doi "https://doi.org/10.3390/plants11010041" @default.
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