Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol.

Klycia Fidélis Cerqueira E SilvaGabriela FeltreFlávia S ZandonadiRenata Santos RabeloAlessandra SussuliniMiriam Dupas Hubinger

Published in: Journal of the science of food and agriculture (2024)

Ethanol concentration was found to have the most significant impact on the extraction of bitter acids and xanthohumol, while temperature had no significant effect. The solid remains resulting from the extraction showed potential for use as a protein source. © 2024 Society of Chemical Industry.

Keyphrases

human health
risk assessment
small molecule