14:30 – 15:15

Use of innovative technologies for the production of "tailor made" hop extracts
This study evaluated the effectiveness of conventional (maceration) and innovative (ultrasound, high hydrostatic pressure) extraction methods in producing hop extracts for the food and brewing industries. The findings highlight how different extraction technologies and process conditions affect the composition of secondary metabolites (polyphenols, bitter acids, aromatic compounds) in hop extracts, allowing for the identification of optimal conditions to achieve desired sensory and techno-functional properties

Speaker:
Prof. Lilia Neri, Department of Biosciences and Agro-Food Technologies, University of Teramo

Hops: process strategies for the production of powder extracts with high stability
In this study, different process strategies aimed at the production of powdered microencapsulated hop extracts with high stability, potentially usable as natural food ingredients and/or additives for the development of new food products and formulations, were evaluated. The microencapsulation technologies were freeze-drying and spray-drying in combination with different structuring materials (maltodextrin, gum arabic and β-cyclodextrin). The results showed how different process conditions influence the composition of hop powders, leading to the production of products with different physicochemical, techno-functional and biological properties and different chemical stability.

Speaker:
Simona Tatasciore, Department of Biosciences and Agro-Food and Environmental Technologies, University of Teramo