scholarly journals Scientific Aspects of Identification Criteria for Fruit Distillates

2021 ◽  
pp. 480-491
Author(s):  
Elena Dubinina ◽  
Ludmila Krikunova ◽  
Violetta Peschanskaya ◽  
Marina Trishkaneva
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Biochemical Composition ◽  
Raw Materials ◽  
Raw Material ◽  
Volatile Components ◽  
Higher Alcohols ◽  
Black Currant ◽  
Alcoholic Drinks ◽  
Acid Index

Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was to develop scientifically based identification criteria for fruit distillates. Study objects and methods. The research featured ten fruits and their distillates. It involved three schemes of pre-distillation processing: pulp fermentation, juice fermentation, and pulp fermentation with subsequent maceration. The biochemical composition of raw materials was assessed by the HPLC analysis of mass concentration of sugars, titratable acids, pH, mono- and disaccharides, free organic acids and amino acids, as well as by the sugar-acid index. The concentration of higher alcohols in the distillates was determined using gas chromatography. Results and discussion. The research revealed significant differences in the biochemical composition of raw materials, which made it possible to divide it into groups depending on the methods of pre-distillation processing. The groups can be identified by the ratio of the concentrations of the main higher alcohols: 1-propanol to the sum of isobutanol and isoamylol. The revealed differences were caused by the peculiarities of the ratio of organic acids and amino acids. For the distillates of Cornelian cherry, black currant, cherry-plum, plum, cherry, and apricot, the ratio of 1-propanol to the sum of isobutanol and isoamylol was within the following ranges: 0.02–0.06, 0.08–0.10, 0.30–0.35, 0.47–0.51, 0.55–0.65, and 0.69–0.92, respectively. The method of preparing raw materials for distillation did not affect the values of the identification indicator. Conclusion. The ratio of 1-propanol to the sum of isobutanol and isoamylol could serve as an indicator for the identification of distillates of Cornelian cherries, black currant, cherry-plum, plum, cherry, and apricot. However, it proved useless for distillates of pears, raspberries, tangerines, and mulberries, since its values were within comparable limits. Therefore, the research requires a GC-MS analysis to determine the concentration and ratios of other specific volatile components in other raw materials.

scholarly journals Biochemical Composition of Tea and its Changes under Different Factors

2020 ◽  
Vol 50 (3) ◽  
pp. 404-414
Author(s):  
Nataliia Platonova ◽  
Oksana Belous
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Biochemical Composition ◽  
Raw Materials ◽  
Weather Conditions ◽  
Biologically Active ◽  
Raw Material ◽  
Physiology And Biochemistry ◽  
Krasnodar Region ◽  
The Village

Introduction. The present research featured the antioxidant complex of Russian tea varieties. The research objective was to study the formation patterns of the components responsible for the quality characteristics of tea as a raw material and finished product. The paper describes the changes that the biochemical composition of tea undergoes during the growing season and during processing. The study focused on pigments, vitamins, caffeine, and amino acids. Study objects and methods. The research featured the following varieties of tea grown in the Krasnodar region of Russia: “Kolkhida” (control) and “Sochi”; forms – No. 582, 3823, 855, and 2264. The research was performed on the foundation plantation of collection tea in the village of Uch-Dere (Lazarevsky district of Sochi, Krasnodar region, Russia) and in the laboratory of plant physiology and biochemistry. The study involved traditional and advanced research methods. Results and discussion. The paper introduces some results of a comprehensive analysis of the biochemical composition of various tea sorts. Shoots No. 2264, 3823, and the “Sochi” variety demonstrated high values of ascorbic acid. Form No. 3823 and the “Sochi” variety proved to have a relatively stable content of ascorbic acid. All experimental plants had the highest caffeine synthesis in July (from 24.633 to 28.614 μg/100 g). Processing destroyed caffeine and reduced its amount. The experimental samples of raw materials had eleven amino acids, the largest number being synthesized in May. Processing triggered both general changes in their quantity and varietal differences in the metabolic reactions of amino acid conversion. Conclusion. The tea flushes and finished products differed in all biologically active substances, which is associated with both varietal characteristics and the effect of weather conditions during vegetation.

scholarly journals INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

Food systems ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 18-23
Author(s):  
E. V. Dubinina ◽  
D. V. Andrievskaya ◽  
S. M. Tomgorova ◽  
K. V. Nebezhev
Keyword(s):  
Biochemical Composition ◽  
Raw Materials ◽  
Alcoholic Beverage ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Volatile Components ◽  
Physico Chemical ◽  
Processing Modes ◽  
Selection Of

One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.

scholarly journals DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

2018 ◽  
Vol 4 ◽  
pp. 56-62
Author(s):  
Anastasiia Tokar ◽  
Liudmyla Matenchuk ◽  
Zinaida Kharchenko ◽  
Iryna Haidai ◽  
Nadiia Zahorko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Raw Materials ◽  
Treatment Temperature ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Vegetables And Fruits ◽  
Technology Of Production ◽  
Constant Interest ◽  
Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

scholarly journals The use of capillary electrophoresis in the evaluation of food and beverages

2020 ◽  
Vol 82 (1) ◽  
pp. 82-87
Author(s):  
D. V. Zipaev ◽  
A. A. Tulina ◽  
A. N. Kozhukhov
Keyword(s):  
Capillary Electrophoresis ◽  
Organic Acids ◽  
Raw Materials ◽  
Multicomponent System ◽  
Raw Material ◽  
Synthetic Dyes ◽  
Detection Zone ◽  
Bottom Line ◽  
Food And Beverages

The method of capillary electrophoresis can be used to assess the quality, safety, falsification and identification of food and beverages. It is characterized by high accuracy (up to 97%) and efficiency. Using it, you can determine the content of various cations and anions, organic acids, carbohydrates, vitamins, amino acids, preservatives, antioxidants, flavonoids, synthetic dyes, which are of great importance for the technological control of production at the enterprise. The method of capillary electrophoresis allows you to determine the naturalness and quality of soft drinks and alcoholic drinks by detecting the presence or absence of organic acids in the sample, as well as analyzing their quantitative content and ratio, makes it possible to control enzymatic processes and correlate with the taste of the final product. In addition, this method can be used to assess the quality of water used as the main raw material for the production of beverages. It allows you to determine the content of pesticides and fungicides in the raw materials used for the production of food and beverages. The method is based on the electromigration of ions and electroosmosis and, as a consequence, the separation of a complex multicomponent system in a quartz capillary. The bottom line is that after applying voltage up to 30 kV to the prepared capillaries for analysis, the components of the mixture begin to move along the capillary at different speeds, thereby reaching the detection zone at different times. Thus, separation and subsequently detection of the test substances in a particular product, drink or raw material is achieved.

scholarly journals Application of wild-raw materials of the Irkutsk region in the production of functional canned products

2021 ◽  
pp. 134-140
Author(s):  
Natalya E. Posokina ◽  
Nina M. Alabina ◽  
Anna Yu. Davydova
Keyword(s):  
Biochemical Composition ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
Raw Material ◽  
Eastern Siberia ◽  
Canned Food ◽  
Pine Nut ◽  
Irkutsk Region

Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article analyzed the nutritional value and biochemical composition of wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region) on the basis of literature sources. The following raw materials were considered: blueberries (Vaccinium uliginosum), wild garlic: bear onions (Allium ursinum L.), forest mushrooms, pine nut cake and spicy-aromatic herbs – sagan-daila (Rhododendron Adamsii) and thyme (Thymus vulg?ris). Information about their nutritional value and biochemical composition is given. Based on the results of this analysis, a conclusion was made on the promising use of this raw material for the production of functional food products.Results. The article presents the results of scientific research related to the development of functional canned food based on wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region). Formulations of functional sauces have been developed, information on nutritional value and data on the content of the main functional ingredients in canned food are provided.

Intrasspecific variability in raw material biochemical composition of Hyssopus officinalis L.

2020 ◽  
Author(s):  
E.N. Tkachova ◽  
◽  
L.V. Kalinichenko ◽  
E.L. Malankina
Keyword(s):  
Essential Oil ◽  
Biochemical Composition ◽  
Rosmarinic Acid ◽  
Raw Materials ◽  
Raw Material ◽  
Different Origin ◽  
Hyssopus Officinalis

It was studied the content of essential oil, flavonoids, rosmarinic acid in raw materials of 14 varieties of medicinal hyssop from different origin. The content of essential oil ranged within 0.11-0.55% in fresh raw materials, rosmarinic acid in the range of 0.49-0.80%, and flavonoids - 0.68-1.65%.

scholarly journals Study of Epilobium angustifolium L. amino acids content by HPLC method

2021 ◽  
pp. 85-90
Author(s):  
Halyna Feshchenko ◽  
Oleksandra Oleshchuk ◽  
Liudmyla Slobodianiuk ◽  
Ivanna Milian
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Materials ◽  
Hplc Method ◽  
Raw Material ◽  
Epilobium Angustifolium ◽  
Amino Acids Composition

The use of plant raw materials is one of the areas of modern pharmaceutical science in the production of herbal drugs. The genus Epilobium counts more than 200 species, many species of which are used in traditional medicine. Among the Epilobium species, Epilobium angustifolium is one of the well-known medicinal plants which have been used worldwide in habitual medicine. There is insufficient information in the literature on the biologically active substances of Epilobium angustifolium L. The presence of three major polyphenol groups: phenolic acids, flavonoids, and ellagitannins were identified in E. angustifolium extracts. Traditionally, the infusion of leaves of this plant could be useful for headaches, cold and gastrointestinal disorder. The Epilobium angustifolium L. as an insufficiently studied plant is a promising object of study, including amino acids composition. To assess the relationship between the production of primary metabolites and their possible therapeutic properties, we analyzed the amino acid profile of the plant Epilobium angustifolium used in traditional medicine. The study of compounds generated by plants as a result of defense mechanisms permits an understanding of the molecular mechanism involved in their medicinal properties. The aim. Thus, the aim of the study was to conduct an HPLC analysis of the amino acids of E. angustifolium to establish the prospects for the use of the raw materials in medical and pharmaceutical practice. The results of the current study will be used in further breeding programs aimed to obtain an industrial form of E. angustifolium suitable for pharmaceutical and food applications. Materials and methods. The determination of amino acids composition of Epilobium angustifolium was conducted using Agilent 1200 (Agilent Technologies, USA). Results. The HPLC method identified sixteen free amino acids and seventeen bound amino acids in the Epilobium angustifolium herb. The studies have shown that Epilobium angustifolium L. herb is mainly composed of free amino acids such as L-phenylalanine (1.65 µg/mg), L-glutamic acid (1.51 µg/mg), L-arginine (1.24 µg/mg), L-alanine (0.98 µg/mg) and L-aspartic acid (0.57 µg/mg), which were presents in the greatest amount. The dominant bound amino acids in the studied raw material were L-glutamic acid, L-aspartic acid, L-leucine, and L-alanine, the content of which was 32.37 µg/mg, 10.59 µg/mg, 8.70 µg/mg, and 6.22 µg/mg respectively. Conclusions. Using the HPLC method determined the amino acids in the herb of Epilobium angustifolium L. The concentrations of L-aspartic acid, L-glutamic acid, L-arginine, L-alanine and L-phenylalanine are predominate among free and bound amino acids in the Epilobium angustifolium L. herb. The result shows that Epilobium angustifolium L. is the source of amino acids, so the use of this plant raw material for new remedies is possible in the future

scholarly journals MUTU KIMIAWI TERASI DENGAN FORMULASI UDANG REBON (Acetes sp) DAN IKAN RUCAH YANG BERBEDA

2017 ◽  
Vol 4 (2) ◽  
pp. 166
Author(s):  
Nabila Ukhty ◽  
Anhar Rozi ◽  
Andiani Sartiwi
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Raw Materials ◽  
Fat Content ◽  
Ash Content ◽  
Raw Material ◽  
Chemical Quality ◽  
Fermentation Time ◽  
The Difference ◽  
Materials Used

Terasi is a product of fermentation-based on rebon or fish with the addition of salt. Fermentation with salt led to an overhaul of proteins into amino acids eg glutamic acid as a producer of distinctive taste shrimp paste. Raw material, salt concentration and fermentation time is an important factor in the process of making paste. This study aimed to analyze the effect of different formulations of rebon (Acetes sp) and HTS generated against chemical quality paste. Raw materials used in this study is rebon (Acetes sp.) and fish HTS. Treatment used is the difference rebon formulation composition of fish and meat. Research methods using the experimental method with descriptive design field. Parameters tested include moisture content, ash content, fat content, protein, carbohydrates, pH, and glutamic acid. Based on the results obtained paste with the best formulation of the paste P1 treatment with a water content of 15.48%, 39.52% ash content, the fat content of 7.23%, 42.50% protein content, carbohydrate content of 4.73%, pH 5 , 67%, and 22.56% glutamic acid.

scholarly journals RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)

Food systems ◽  
2019 ◽  
Vol 2 (3) ◽  
pp. 29-33
Author(s):  
L. N. Krikunova ◽  
E. V. Dubinina ◽  
V. P. Osipova
Keyword(s):  
Wheat Flour ◽  
Protein Complex ◽  
Biochemical Composition ◽  
Raw Materials ◽  
Starch Content ◽  
Production Method ◽  
Sodium Content ◽  
Raw Material ◽  
Wheat Bread ◽  
Waste Products

The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.

scholarly journals Development of technology for the production of functional beverages with improved consumer properties

2021 ◽  
pp. 382-387
Author(s):  
Е.А. Миронова ◽  
Е.С. Романенко ◽  
Н.А. Есаулко ◽  
М.В. Селиванова ◽  
Т.С. Айсанов ◽  
...  
Keyword(s):  
High Performance ◽  
Raw Materials ◽  
Grape Juice ◽  
Raw Material ◽  
Material Base ◽  
High Concentration ◽  
Black Currant ◽  
Functional Beverages ◽  
Vegetable Raw Materials ◽  
Berry Extracts

Производство напитков функционального назначения в настоящее время имеет актуальное значение, при этом наиболее перспективными являются напитки, приготовленные на основе натуральных соков с добавлением ингредиентов, выделенных из растительного сырья, в том числе из плодово-ягодного. Помимо органических кислот, аминокислот, витаминов, пектиновых веществ, полифенолов и природных углеводов, эти напитки насыщены также дефицитными микронутриентами, оказывающими позитивное действие на состояние человеческого организма. В статье представлены результаты исследований по разработке рецептур и технологии производства высококачественных функциональных напитков на основе виноградного сока прямого отжима, обладающих улучшенными потребительскими свойствами за счет включения в их состав экстрактов плодово-ягодного сырья - фейхоа, ежевики и черной смородины. Приведена оценка показателей качества и безопасности разработанных напитков и процессуально-технологическая схема их производства. Работа выполнена на базе учебно-научной лаборатории технологии виноделия и продуктов питания из растительного сырья Ставропольского ГАУ. Для определения физико-химических показателей и пищевой ценности сырья, полупродуктов и приготовленных функциональных напитков применяли современные общепринятые методы исследований согласно действующих ГОСТ. Разработка технологии производства напитков на основе виноградного сока с применением плодово-ягодных экстрактов является особенно важной и актуальной задачей в связи с наличием разнообразной и доступной сырьевой базы на Юге России, а также высокой концентрацией в данном регионе плодоперерабатывающих производств, оснащенных современным высокопроизводительным оборудованием. Полученные нами результаты могут способствовать целенаправленному применению разработанных напитков в санаторно-курортном лечении населения для решения проблемы оптимизации питания и повышения пищевого статуса населения России. The production of functional beverages is currently of urgent importance, while the most promising are drinks prepared on the basis of natural juices with the addition of ingredients extracted from vegetable raw materials, including fruit and berry. In addition to organic acids, amino acids, vitamins, pectin substances, polyphenols and natural carbohydrates, these drinks are also saturated with scarce micronutrients that have a positive effect on the state of the human body. The article presents the results of research on the development of recipes and technology for the production of high-quality functional beverages based on direct-pressed grape juice, which have improved consumer properties due to the inclusion of extracts of fruit and berry raw materials - feijoa, blackberry and black currant in their composition. The evaluation of quality and safety indicators of the developed beverages and procedural and technological scheme of their production is given. The work was carried out on the basis of the educational and scientific laboratory of winemaking technology and food products from vegetable raw materials of the Stavropol State Agrarian University. To determine physicochemical parameters and nutritional value of raw materials, intermediates and prepared functional beverages, modern generally accepted research methods were used in accordance with the current GOST. The development of technology for the production of beverages based on grape juice using fruit and berry extracts is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Russia, as well as a high concentration of fruit processing plants accomplished by modern high-performance equipment in this region. The results obtained by us can contribute to the purposeful use of the developed beverages in sanatorium treatment of the population to solve the problem of optimizing the nutrition and improving the nutritional status of the population of Russia.

Sign in / Sign up

Export Citation Format

Share Document