In the agri-food sector, demand for sustainable, healthy products free from synthetic additives is constantly growing. Consequently, there is a need to develop new natural alternative ingredients with techno-functional and biological properties.

In this context, hop extracts, rich in bioactive secondary metabolites (polyphenols and bitter acids) with interesting antimicrobial, antioxidant, colouring and flavouring properties, represent a promising and largely unexplored resource. However, their direct use in food is limited by their significant bitter and astringent characteristics, their sensitivity to light, oxygen and high temperatures, as well as their poor water solubility. The application of encapsulation technologies and the production of derivatives with very low moisture content are a valid strategy for overcoming these challenges.

In the study by S. Tatasciore et al., two different technologies were explored for the production of powdered microencapsulates based on hop extracts (MHEs). In particular, a concentrated extract (ExC), rich in bioactive compounds, was dispersed in solutions of various structuring agents/carriers: maltodextrin and gum arabic, either alone or in combination with β-cyclodextrin. The different formulations were subjected to microencapsulation via freeze-drying and spray-drying.

The results show that the combination of technology and carrier significantly influences the physical characteristics, composition and release of compounds, antioxidant properties and stability of MHEs, but not their antimicrobial activity.

In summary, the study provides new insights that are useful for the scaling-up, development and production of new hop-based ingredients and paves the way for potential innovative applications.

Bibliography: S. Tatasciore et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bologna, 9–10 June 2025, 40.