Current strategies for the management of valuable compounds from hops waste for a circular economy

Liana Claudia Salanță; Anca Corina Fărcaş; Andrei Borșa; Carmen Rodica Pop

doi:10.1016/j.fochx.2023.100876

Current strategies for the management of valuable compounds from hops waste for a circular economy

Food Chem X. 2023 Sep 13:19:100876. doi: 10.1016/j.fochx.2023.100876. eCollection 2023 Oct 30.

Authors

Liana Claudia Salanță¹, Anca Corina Fărcaş¹, Andrei Borșa², Carmen Rodica Pop¹

Affiliations

¹ Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.
² Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.

Abstract

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.

Keywords: Bioactive compounds; Brewery waste; Spent hops; Sustainability; Trub.

Publication types

Review