Pascalization – an untraditional method for hop processing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001170" target="_blank" >RIV/60193697:_____/15:#0001170 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.czhops.cz/index.php?option=com_content&view=article&id=181&Itemid=99&lang=en" target="_blank" >http://www.czhops.cz/index.php?option=com_content&view=article&id=181&Itemid=99&lang=en</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Pascalization – an untraditional method for hop processing

Popis výsledku v původním jazyce

The impact of high pressure processing of fresh hops has been studied. This paper presents some results achieved in three-year tests, which included several Czech hop varieties. An alternative method for the post-harvest processing of hops has been developed. Specially modified green hops are processed with high hydrostatic pressure. Comparative tests analyzing the qualities of pascalized homogenates showed differences in the content and composition of some secondary metabolites. Storability of green hops homogenates packed in barrier packaging proved to be comparable to that of dried hops. Homogenates contain considerably higher amounts of oxidizable and thermolabile substances, beta acids, hop oils, total polyphenols and xanthohumol. The use of homogenates for beer production results in a higher content of prenylflavonoids in the final product. The application of this method for “dry hopping“ could have good prospects as well. Pascalized homogenates showed strong antibacterial effects against Helicobacter pylori bacteria, which cause gastritis, stomach ulcer and gastric carcinoma. Today, high-pressure hop homogenates are primarily used in the production of sweets and food supplements. A few products of this type have already enriched the Czech market. Czech Hops 2015, pp 31-36, Ministry of Agriculture of the Czech Republic 2015. ISBN 978-80-7434-246-2. 2015.

Název v anglickém jazyce

Pascalization – an untraditional method for hop processing

Popis výsledku anglicky

The impact of high pressure processing of fresh hops has been studied. This paper presents some results achieved in three-year tests, which included several Czech hop varieties. An alternative method for the post-harvest processing of hops has been developed. Specially modified green hops are processed with high hydrostatic pressure. Comparative tests analyzing the qualities of pascalized homogenates showed differences in the content and composition of some secondary metabolites. Storability of green hops homogenates packed in barrier packaging proved to be comparable to that of dried hops. Homogenates contain considerably higher amounts of oxidizable and thermolabile substances, beta acids, hop oils, total polyphenols and xanthohumol. The use of homogenates for beer production results in a higher content of prenylflavonoids in the final product. The application of this method for “dry hopping“ could have good prospects as well. Pascalized homogenates showed strong antibacterial effects against Helicobacter pylori bacteria, which cause gastritis, stomach ulcer and gastric carcinoma. Today, high-pressure hop homogenates are primarily used in the production of sweets and food supplements. A few products of this type have already enriched the Czech market. Czech Hops 2015, pp 31-36, Ministry of Agriculture of the Czech Republic 2015. ISBN 978-80-7434-246-2. 2015.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů