Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels

Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead.     

Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines

The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the S. kudriavzevii co-culture. The addition of S. kudriavzevii to the inoculum did not significantly change the chemical composition of the wines obtained. No reduction in ethanol yield was found in mixed culture fermented wines; however, in some variants of the experiment, the ethanol content was higher. The mixed cultures of S. cerevisiae and S. kudriavzevii increased the level of volatile compounds in white grape wines. Wines fermented with the co-culture of S. kudriavzevii were characterized by a more diversified ester profile. The mixed cultures of S. cerevisiae and S. kudriavzevii raised the levels of terpenes in white wines. The most promising results were obtained for mixed culture variants, in which S. kudriavzevii was sequentially inoculated on the sixth day of fermentation.     

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?

Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol–water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol–water hydrogen bond, and ethanol–water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol–water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu.     

Extraction and characterization of highly pure alumina (α, γ, and θ) polymorphs from waste beverage cans: A viable waste management approach

The recycling and recovery of important materials from inexpensive feedstock has now become an intriguing area and vital from commercial and environmental viewpoints. In the present work, extraction of different single phases of alumina (α, γ, θ-Al₂O₃) having high purity (>99.5 %) from locally available waste beverage cans (～95 % Al) through facile precipitation route calcined at distinct temperatures has been reported. The optimization of process technology was done by a variety of different synthesis parameters, and the production cost was estimated between 84.47-87.45 USD per kg of alumina powder. The as prepared alumina fine particles have been characterized using different sophisticated techniques viz. TG-DTA, WD-XRF, XRD, FT-IR, SEM, DLS-based particle size analysis (PSA) with zeta (ζ) potential measurement and UV–Visible Spectroscopy. X-ray diffractogram confirms the formation of γ-, θ-, and α-alumina at 500–700 °C, 900–1000 °C, and 1200 °C respectively and crystallite size, crystallinity, strain, dislocation density, and specific surface area were measured using major X-ray diffraction peaks which varies with temperature. The SEM studies showed that the as prepared alumina particles were agglomerated, irregular-shaped with particle size (0.23–0.38 µm), pore size, and porosity were calculated from SEM image. ζ-potentials at different pH values as well as isoelectric point (IEP) of α, γ, and θ alumina were calculated in an aqueous medium which changes with temperature. The direct band gap (E_g) energies were found between 4.09 and 5.19 eV of alumina obtained from different calcination temperatures. The synthesized materials can be used in sensors, ceramics, catalysis, and insulation applications.     

Determination of melamine in milk-based products and other food and beverage products by ion-pair liquid chromatography-tandem mass spectrometry

This paper describes a fast method for the sensitive and selective determination of melamine in a wide range of food matrices, including several milk-based products. The method involves an extraction with aqueous 1% trichloroacetic acid before the injection of the 10-fold diluted extract into the liquid chromatography-electrospray tandem mass spectrometry (LC-ESI-MS/MS) system, using labelled melamine as the internal standard. As melamine is present in aqueous media in the cationic form, the chromatographic separation in reversed-phase LC requires the use of anionic ion-pair reagents, such as tridecafluoroheptanoic acid (THFA). This allows a satisfactory chromatographic retention and peak shape in all the types of food samples investigated. The method has been validated in six food matrices (biscuit, dry pasta and four milk-based products) by means of recovery experiments in samples spiked at 1 and 5 mg kg⁻¹. Average recoveries (n = 5) ranged from 77% to 100%, with excellent precision (RSDs lower than 5%) and limits of detection between 0.01 and 0.1 mg kg⁻¹. In addition, accuracy and robustness of the method was proven in different soya-based matrices by means of quality control (QC) sample analysis. QC recoveries, at 1 and 2.5 mg kg⁻¹, were satisfactory, ranging from 79% to 110%. The method developed in this work has been applied to the determination of melamine in different types of food samples. All detections were confirmed by acquiring two MS/MS transitions (127 > 85 for quantification; 127 > 68 for confirmation) and comparing their ion intensity ratio with that of reference standards. Accuracy of the method was also assessed by applying it to a milk-based product and a baking mix material as part of an EU proficiency test, in which highly satisfactory results were obtained.     

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical,Chemical, and Sensory Properties

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.     

工艺条件对酸性大豆蛋白固体饮料品质的影响

对影响酸性大豆蛋白固体饮料品质的因素进行了研究,并优化了酸性大豆蛋白固体饮料制备的工艺条件,研究发现最佳制备工艺条件为大豆蛋白与大豆多糖添加质量比为1∶0.22、干燥前调节混合液p H值为7.0、先混和大豆多糖和麦芽糊精再与大豆蛋白混合、喷雾干燥并取收集桶中样品,在此条件下制备的新型大豆蛋白固体饮料溶解性较好,且调制成的酸性大豆蛋白液体饮料的沉淀率较低,仅为0.95%。     

共振瑞利散射光谱法测定饮料中日落黄

日落黄与壳聚糖盐酸盐发生缔合反应形成离子缔合物可使体系共振光显著增强。在1.0 mL pH 5.5的BR缓冲溶液中,该体系共振散射强度最大,反应可在室温5 min内迅速完成。在0.6～9μg.mL-1范围内散射强度(ΔI)与日落黄的浓度成正比,检出限为0.395μg.mL-1(n=5)。建立了一种简便、快速测定日落黄的方法,并成功用于饮料样品中日落黄含量的测定.加标回收率为93.0～101.8%,RSD为1.8～3.4%。     

Remarks Relative to the Use of Atmospheric Plasma-Pulsed Discharge for PET Bottles Instant Sterilization

Plasma Chemistry and Plasma Processing -     

Paper spray mass spectrometry and PLS-DA improved by variable selection for the forensic discrimination of beers

Paper spray mass spectrometry (PS-MS) combined with partial least squares discriminant analysis (PLS-DA) was applied for the first time in a forensic context to a fast and effective differentiation of beers. Eight different brands of American standard lager beers produced by four different breweries (141 samples from 55 batches) were studied with the aim at performing a differentiation according to their market prices. The three leader brands in the Brazilian beer market, which have been subject to fraud, were modeled as the higher-price class, while the five brands most used for counterfeiting were modeled as the lower-price class. Parameters affecting the paper spray ionization were examined and optimized. The best MS signal stability and intensity was obtained while using the positive ion mode, with PS(+) mass spectra characterized by intense pairs of signals corresponding to sodium and potassium adducts of malto-oligosaccharides. Discrimination was not apparent neither by using visual inspection nor principal component analysis (PCA). However, supervised classification models provided high rates of sensitivity and specificity. A PLS-DA model using full scan mass spectra were improved by variable selection with ordered predictors selection (OPS), providing 100% of reliability rate and reducing the number of variables from 1701 to 60. This model was interpreted by detecting fifteen variables as the most significant VIP (variable importance in projection) scores, which were therefore considered diagnostic ions for this type of beer counterfeit.