COMPLEX OF ENZYMES FOR EFFICIENT CONVERSION OF DRIED APRICOT BIOCOMPONENTS IN THE PRODUCTION OF FOOD INGREDIENTS FOR ALCOHOLIC BEVERAGES

2021 ◽  
Vol 1 (19) ◽  
pp. 306-308
Author(s):  
I.M. Abramova ◽  
S.S. Morozova ◽  
L.P. Gallyamova
Keyword(s):  
Alcoholic Beverages ◽  
Food Ingredients ◽  
Enzyme Preparations ◽  
Efficient Conversion ◽  
Molecular Substances ◽  
Fungal Cellulase ◽  
Pectolytic Enzyme

The effectiveness of the use of pectolytic enzyme preparations - Fructocim P6L and fungal cellulase - Bruzaym BGX for biocatalysis of high-molecular substances of dried apricot pulp in the preparation of food ingredients (alcoholic juices and fruit drinks) for alcoholic beverages is shown.

Complex of Enzymes for Efficient Conversion of Dried Apricot Biocomponents in the Production of Food Ingredients for Alcoholic Beverages

2021 ◽  
Vol 37 (4) ◽  
pp. 91-95
Author(s):  
S.S. Morozova ◽  
L.P. Gallyamova ◽  
O.T. Titova
Keyword(s):  
Antioxidant Activity ◽  
Alcoholic Beverage ◽  
The State ◽  
Alcoholic Beverages ◽  
Total Phenolic ◽  
Food Ingredients ◽  
Enzyme Preparations ◽  
Phenolic Substances ◽  
Hydrolysis Of ◽  
Soluble Components

The results of the study of multienzyme compositions to process dry apricots before infusion for the subsequent preparation of semi-finished products for alcoholic beverage production are presented. The following preparations were used: pectinase (Fructozyme Color) and cellulose (BrewZyme BGX, Fructozyme P6-L) and cellulose (BrewZyme BGX). Pretreatment of the dry apricot pulp in the obtaining of aqueous infusion significantly affects its yield. The optimum composition of the multienzyme mixture was selected for the catalysis of high-molecular polymers of dried apricot pulp. Physicochemical and rheological characteristics of enzymatic hydrolysates were improved compared to the control option (without treatment): the yield of the aqueous infusion increased by 3 times, the viscosity was reduced by 2 times, and the turbidity decreased by 1.7 times due to the complete degradation of pectin compounds. Enzymatic hydrolysis of cell walls led to a growth of the mass concentration of soluble components, the content of total phenolic compounds and anthocyanins, as well as antioxidant activity. Key words: enzyme preparations, pectin substances, total phenolic substances, anthocyanins, antioxidant activity, turbidity Funding - The research was supported by a grant for the state assignment within the framework of the Program of Fundamental Scientific Research of the State Academies of Sciences (topic no. 0529-2019-0057).

Selection of optimal multienzyme compositions for biocatalysis of high-molecular compounds of quick-frozen raspberries

2021 ◽  
pp. 36-39
Author(s):  
Ирина Михайловна Абрамова ◽  
Наталья Евгеньевна Головачёва ◽  
Светлана Семеновна Морозова ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина ◽  
...  
Keyword(s):  
Raw Materials ◽  
Alcoholic Beverages ◽  
Total Phenolic ◽  
Enzyme Preparations ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Phenolic Substances ◽  
Molecular Substances ◽  
Hydrolysis Of ◽  
Pectin Substances

При приготовлении ликероводочных изделий на основе натурального сырья применение малиновых спиртованных соков и спиртованных морсов взамен пищевых ароматизаторов весьма актуально для повышения качественных показателей напитков. Проведенные исследования по ферментативной обработке ягод малины быстрозамороженной перед процессом настаивания показали эффективность использования ферментных препаратов: пектолитического действия - Фруктоцим Колор и грибной целлюлазы - Брюзайм BGX для обработки быстрозамороженной малины при приготовлении спиртованных морсов. Исследованы мультиэнзимные композиции ферментных препаратов для обработки мезги малины быстрозамороженной. Анализ полученных экспериментальных данных показал, что предварительная обработка ягод малины быстрозамороженной при получении сока существенно влияет на его выход. Более эффективной обработкой для биокатализа высокомолекулярных веществ мезги малины является использование мультиэнзимной композиции Фруктоцим Колор и Брюзайм BGX. Физико-химические и реологические показатели ферментализатов по сравнению с контрольным вариантом были выше: выход сока увеличился в 3 раза, вязкость снизилась в 4 раза, мутность уменьшилась в 6 раз в результате полного гидролиза пектиновых веществ. Применение мультиэнзимной композиции ферментных препаратов Фруктоцим П6Л и Брюзайм BGX было менее эффективно: гидролиз пектиновых веществ прошел не до конца, и как следствие выход сока и сока-самотека был меньше. Увеличение массовой концентрации растворимых веществ, содержания общих фенольных веществ и антоцианов свидетельствует о более полном истощении сырья за счет гидролиза клеточных стенок. Увеличение антиоксидантной активности в ферментализатах подтверждает высвобождение красящих веществ (антоцианов) и витаминов, обладающих биологической активностью. When preparing alcoholic beverages based on natural raw materials, the use of raspberry alcoholic juices and alcoholic drinks, instead of food flavors, is very important to improve the quality of drinks. The conducted studies on the enzymatic processing of quick-frozen raspberries before the infusion process have shown the effectiveness of the use of enzyme preparations: pectolytic action-Fructocim Color and mushroom cellulase-Brusaym BGX for the processing of quick-frozen raspberries in the preparation of alcoholic drinks. Multienzyme compositions of enzyme preparations for the treatment of quick-frozen raspberry pulp were studied. The analysis of the obtained experimental data showed that the pretreatment of raspberries with quick-frozen juice significantly affects its yield. A more effective treatment for the biocatalysis of high-molecular substances of raspberry pulp is the use of the multi-enzyme composition Fructocim Color and Bruzaym BGX. Physico-chemical and rheological properties of terminalization compared to the control was higher: the juice yield increased 3 times, the viscosity of the juice decreased by 4 times, the turbidity of the juice decreased by 6 times as a result of the complete hydrolysis of pectin substances. The use of the multienzyme composition of the enzyme preparations Fructocim P6L and Bruzaym BGX was less effective, the hydrolysis of pectin substances was not complete, and as a result, the yield of juice and juice self- flow was less. An increase in the mass concentration of soluble substances, the content of total phenolic substances and anthocyanins indicates a more complete depletion of raw materials due to the hydrolysis of cell walls. The increase in antioxidant activity in fermentalizates confirms the release of coloring substances (anthocyanins) and vitamins with biological activity.

scholarly journals Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2485 ◽  
Author(s):  
Saša Matijašević ◽  
Jelena Popović-Djordjević ◽  
Renata Ristić ◽  
Dušica Ćirković ◽  
Bratislav Ćirković ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Alcoholic Beverages ◽  
Vitis Vinifera L ◽  
Pectolytic Enzymes ◽  
Volatile Aroma ◽  
The Republic ◽  
Volatile Aroma Compounds ◽  
Pectolytic Enzyme

Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

The use of pectolytic enzyme preparations in the production of drinks from sea buckthorn fruits

Vsyo o myase ◽  
2020 ◽  
pp. 300-303
Author(s):  
E.D. Rozhnov ◽  
◽  
A.A. Neklyudov ◽  
M.N. Shkolnikova ◽  
◽  
...  
Keyword(s):  
Sea Buckthorn ◽  
Enzyme Preparations ◽  
Pectolytic Enzyme

scholarly journals Influence of Pectolytic Enzymes on the Quality of Wine Maceration

2018 ◽  
Vol 75 (1) ◽  
pp. 53
Author(s):  
Ioana REBENCIUC ◽  
Ovidiu TIȚA
Keyword(s):  
Alcoholic Fermentation ◽  
Chemical Compounds ◽  
High Quality ◽  
Enzyme Preparations ◽  
Wine Making ◽  
Aging Period ◽  
Pectolytic Enzymes ◽  
Secondary Fermentation ◽  
Pectolytic Enzyme

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.

Evaluating Alleged Drinking After Driving – The Hip-Flask Defence

2003 ◽  
Vol 43 (1) ◽  
pp. 39-68 ◽  
Author(s):  
R Iffland ◽  
A W Jones
Keyword(s):  
Alcoholic Beverage ◽  
Drunk Driving ◽  
Alcoholic Beverages ◽  
Qualitative And Quantitative Analysis ◽  
Congener Profile ◽  
Drinking Alcohol ◽  
Before And After ◽  
Metabolic Interactions ◽  
Hit And Run ◽  
Molecular Substances

The second part of this review describes the principles and practice of forensic congener analysis as an alternative way to evaluate claims of drinking alcohol after driving. Congener analysis was developed, perfected and practised in Germany as a way to evaluate hip-flask defences. This kind of defence challenge arises frequently when the drunk driving suspect is not apprehended at the wheel and especially after hit-and-run incidents. Besides ethanol and water, alcoholic beverages contain trace amounts of many other low-molecular substances, known collectively as the congeners, which impart the characteristic smell and taste to the drink. Importantly, the congener profile can be used to identify a particular kind of alcoholic beverage. Forensic congener analysis entails making a qualitative and quantitative analysis of ethanol, methanol, n-propanol and the isomers of butanol in blood and urine from the apprehended driver and comparing the results with the known congener profile of the alcoholic beverage allegedly consumed after driving. Interpreting the results of congener analysis requires knowledge about the absorption, distribution and elimination pattern of the congener alcohols, including their oxidation and conjugation reactions, and any metabolic interactions with ethanol. Complications arise if drinks with widely different congener profiles are consumed or if the same beverage was ingested both before and after driving. Despite these limitations, congener analysis can furnish compelling evidence to challenge or support claims of drinking alcohol after driving.

scholarly journals Potentiometric Sensor System Based on Modified Thick-Film Electrodes for Determining the Antioxidant Activity of Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 85-96
Author(s):  
Alexey Tarasov ◽  
Olga Chugunova ◽  
Nataliya Stozhko
Keyword(s):  
Antioxidant Activity ◽  
Thick Film ◽  
Food Industry ◽  
Silver Chloride ◽  
Methodological Approach ◽  
Food Additives ◽  
Potentiometric Sensor ◽  
Sensor System ◽  
Alcoholic Beverages ◽  
Food Ingredients

Currently, the food industry pays great attention to the research of antioxidants used as food additives and functional food ingredients. Monitoring the antioxidant activity (AOA) of foods containing dietary antioxidants serves as an innovative tool for the food industry development and is an urgent research task. The article presents data on the development, research and application of a single-use potentiometric sensor system based on modified thick-film electrodes made by screen printing to determine the beverages AOA. In the sensor system, the thick-film carbon-containing electrode (TCE) is modified with gold nanoparticles (AuNP), and the thick-film silver-containing electrode (TSE) is modified with a precipitate of silver chloride and ferricyanide (O) and covered with a protective Nafion layer (N). The researchers analyzed the electrochemical and operational characteristics of AuNP/TCE and N/O/TSE. A man found that carbohydrates (glucose, fructose and sucrose) did not affect, and ethyl alcohol affected the potential change in the electrochemical cell and, thus, the amount of antioxidant activity of the drink. The authors provide methodological approach for results correcting of determining the antioxidant activity of alcoholic beverages. The results of AOA beverages determining obtained using commercial electrodes and the developed sensor system are in good agreement (according to the criteria of Fischer and Student).

scholarly journals Comparison of effects of three commercial pectolytic enzyme preparations in white winemaking

2011 ◽  
Vol 4 (1) ◽  
pp. 34-38 ◽  
Author(s):  
Kiro Mojsov ◽  
Jugoslav Ziberoski ◽  
Zvonimir Bozinovic ◽  
Meri Petreska
Keyword(s):  
Enzyme Preparations ◽  
Pectolytic Enzyme
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