Current strategies for the management of valuable compounds from hops waste for a circular economy
World beer production generates large volumes of waste discharged with every brew. Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent hops (BSH) are being exploited to improve the circular economy processes. This review outlines the current achievements in the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300319X |
| _version_ | 1827808667625324544 |
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| author | Liana Claudia Salanță Anca Corina Fărcaş Andrei Borșa Carmen Rodica Pop |
| author_facet | Liana Claudia Salanță Anca Corina Fărcaş Andrei Borșa Carmen Rodica Pop |
| author_sort | Liana Claudia Salanță |
| collection | DOAJ |
| description | World beer production generates large volumes of waste discharged with every brew. Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent hops (BSH) are being exploited to improve the circular economy processes. This review outlines the current achievements in the management of hops waste. Following an in-depth review of various scientific publications, current strategies are discussed as a sustainable alternative to food waste exploitation and an inexpensive source of valuable compounds. Moreover, key aspects concerning the nutritional value of hops waste and the potential to enhance the functional properties of food and beverages are highlighted. Due to their nutritional composition, hops residues may be used as prospective sources of added-value co-products or additives for food enrichment, especially for products rich in fat, or as a new source of vegetable protein. |
| first_indexed | 2024-03-11T22:31:20Z |
| format | Article |
| id | doaj.art-dfec65ecd40549f7b629a4bed9739dcc |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:31:20Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-dfec65ecd40549f7b629a4bed9739dcc2023-09-23T05:12:37ZengElsevierFood Chemistry: X2590-15752023-10-0119100876Current strategies for the management of valuable compounds from hops waste for a circular economyLiana Claudia Salanță0Anca Corina Fărcaş1Andrei Borșa2Carmen Rodica Pop3Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; Corresponding author.Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaWorld beer production generates large volumes of waste discharged with every brew. Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent hops (BSH) are being exploited to improve the circular economy processes. This review outlines the current achievements in the management of hops waste. Following an in-depth review of various scientific publications, current strategies are discussed as a sustainable alternative to food waste exploitation and an inexpensive source of valuable compounds. Moreover, key aspects concerning the nutritional value of hops waste and the potential to enhance the functional properties of food and beverages are highlighted. Due to their nutritional composition, hops residues may be used as prospective sources of added-value co-products or additives for food enrichment, especially for products rich in fat, or as a new source of vegetable protein.http://www.sciencedirect.com/science/article/pii/S259015752300319XBrewery wasteSpent hopsTrubBioactive compoundsSustainability |
| spellingShingle | Liana Claudia Salanță Anca Corina Fărcaş Andrei Borșa Carmen Rodica Pop Current strategies for the management of valuable compounds from hops waste for a circular economy Food Chemistry: X Brewery waste Spent hops Trub Bioactive compounds Sustainability |
| title | Current strategies for the management of valuable compounds from hops waste for a circular economy |
| title_full | Current strategies for the management of valuable compounds from hops waste for a circular economy |
| title_fullStr | Current strategies for the management of valuable compounds from hops waste for a circular economy |
| title_full_unstemmed | Current strategies for the management of valuable compounds from hops waste for a circular economy |
| title_short | Current strategies for the management of valuable compounds from hops waste for a circular economy |
| title_sort | current strategies for the management of valuable compounds from hops waste for a circular economy |
| topic | Brewery waste Spent hops Trub Bioactive compounds Sustainability |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300319X |
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