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Gas chromatography-olfactometry of alcoholic beverages
PublikacjaW rozdziale 5 książki przedstawiono zastosowanie techniki chromatografia gazowa-olfaktometria (GC-O)w ustalaniu zależności między zapachem a składem chemicznym lotnej frakcji napojów alkoholowych. W pierwszej części przedstawiono zasadę techniki GC-O, procedury przygotowania próbek do analizy, metody zbierania danych oraz warunki analizy. Następnie omówiono zastosowanie techniki GC-O w analizie i ocenie jakości różnych napojów...
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Quality assurance of alcoholic beverages by electronic nose
PublikacjaQuality is very important attribute of every alcoholic beverage. It is very significant to satisfy consumers and assure food quality. Flavour, colour and taste constitute a great matter not only for connoisseurs. Due to these features, the whole manufacturing process need to be monitored. This paper presents a high-class devices useful in assessing of beverage quality. Electronic noses offer quick real-time analysis, which is very...
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Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages
PublikacjaFermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages...
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Application of gas chromatography to the analysis of spirit-based alcoholic beverages
PublikacjaSpirit-based beverages are alcoholic drinks, which production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze and scientists commonly choose a gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with a various...
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages
PublikacjaFermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...
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Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace
PublikacjaFruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublikacjaBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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Detection of Denatonium Benzoate (Bitrex) Remnants in Noncommercial Alcoholic Beverages by Raman Spectroscopy
PublikacjaIllegal alcoholic beverages are often introduced into market using cheap technical alcohol, which is contaminated by denatonium benzoate (Bitrex) of very small concentration. Bitrex is the most bitter chemical compound and has to be removed before alcohol consumption. The home-made methods utilize sodium hypochlorite to disintegrate particles of denatonium benzoate in alcohol and to remove bitter taste before trading. In this experimental...
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Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
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Determination of high-intensity sweeteners in beverages by high-performance liquid chromatography with mass spectrometry detection.
PublikacjaThe objective of the present study was to measure the concentration of nine high intensity sweeteners (acesulfame-K, aspartame, alitame, cyclamate, dulcin, neohesperidin dihydrochalcon, neotame, saccharin and sucralose) in different types of beverages available on the polish market. The proposed methodology reported here consists of a extraction with buffer composed of formic acid and N,N-diisopropylethylamine (pH 4.5) followed...
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Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - a review
PublikacjaW ostatnich latach prowadzone są intensywne badania nad aktywnością sensoryczną poszczególnych składników zapachów napojów alkoholowych i nad zależnościami pomiędzy zapachem, a składem chemicznym lotnej frakcji tych produktów z wykorzystaniem techniki chromatografii gazowej z detekcją olfaktometryczną (GC-O). GC-O jest techniką wykorzystującą możliwość oceny sensorycznej eluatu z kolumny chromatograficznej, przy czym dla każdego...
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Evaluation of headspace solid-phase microextraction for the analysis of volatile carbonyl compounds in spirits and alcoholic beverages
PublikacjaOpracowano metodę oznaczania C1-C6 związków karbonylowych w układzie GC-ECD w roztworach alkoholowych poprzez derywatyzację pentafluorobenzylohydroksy-aminą i mikroekstrakcję w fazie stacjonarnej z fazy nadpowierzchniowej. Zoptymalizowano warunki eksperymantalne: zawartość alkoholu, czas ekspozycji, temperaturę i sposób mieszania próbki. W metodzie tej najpierw przeprowadza się rozcieńczenie spirytusu lub napojów alkoholowych do...
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Potentiometric sensor containing set of ion selective electrodes with lipid modified membranes for quality assessment of tested non-alcoholic beverages
PublikacjaPotentiometric sensors may be a good tool for fast quality control of commercial drinks. In this work, such a sensor, containing a set of ion-selective electrodes with lipid-modified membranes (benzylhexadecyldimethylammonium chloride monohydrate, hexadecylamine, 1-dodecanol, elaidic acid, cholesterol) was used for discrimination and quality control of non-alcoholic beverages, mainly composed of sugar and citric acid. It was found...
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Can Functional Beverages Serve as a Substantial Source of Macroelements and Microelements in Human Nutrition?—Analysis of Selected Minerals in Energy and Isotonic Drinks
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The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages
PublikacjaSpirit beverages are a diverse group of foodstuffs. They are very often counterfeited which cause the appearance of low quality products or wrongly labelled products on the market. It is important to find a proper quality control and botanical origin method enabling the same time preliminary check of the composition of investigated samples, which was the main goal of this work. For this purpose, the usefulness of electronic nose...
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Ultrasound assisted dispersive solid phase microextraction using polystyrene-polyoleic acid graft copolymer for determination of Sb(III) in various bottled beverages by HGAAS
PublikacjaA new polyoleic acid-polystyrene (PoleS) block/graft copolymer was synthesized and applied as adsorbent for ultrasound assisted dispersive solid phase microextraction (UA-DSPME) of Sb(III) in different bottled beverages and analysis using hydride generation atomic absorption spectrometry (HGAAS). Adsorption capacity of the PoleS was 150 mg g−1. Several sample preparation parameters such as sorbent amount, solvent type, pH, sample...
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Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry.
PublikacjaThe method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed using high-performance liquid chromatography and tandem mass spectrometry with electrospray ionisation (HPLC-ESI-MS/MS). To the best of...
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Sensitive method for determination of benzoic acid in beverages and food samples using air–assisted hydrophobic deep eutectic solvent-based dispersive liquid-liquid microextraction
PublikacjaA simple, reliable and rapid air–assisted hydrophobic deep eutectic solvent-based dispersive liquid–liquid microextraction (AA-HDES-DLLME) was developed for analysis of benzoic acid in various beverages and food samples. The final determination stage was performed via UV–visible spectrophotometry. The key parameters (extraction time, HDES type and volume, dispersant volume, pH and sample volume) of the AA-HDES-DLLME method were...
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Comparison of hydrophilic interaction and reversed phase liquid chromatography coupled with tandem mass spectrometry for the determination of eight artificial sweeteners and common steviol glycosides in popular beverages
PublikacjaHydrophilic interaction liquid chromatography (HILIC) coupled with tandem mass spectrometry (MS/MS) was used to separate artificial and natural sweeteners approved for use in European Union (EU). Among three tested HILIC columns (BlueOrchid PAL-HILIC, Ascentis Express Si and Acclaim™ Trinity™ P2) the last one was selected for the development of HILIC method due to the best results obtained with it. Early eluting and coeluting compounds...
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HR-CS FAAS based method for direct determination of total concentrations of Ca, Fe, Mg and Mn in functional apple beverages and evaluation of contributions of the bioaccessible fraction of these elements by in vitro gastrointestinal digestion and chemical fractionation
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POTENTIAL APPLICATIONS OF ELECTRONIC NOSE BASED ON ULTRA FAST GAS CHROMATOGRAPHY TO DISTINGUISH ALCOHOLIC BEVERAGES MADE OF GRAIN = POTENCJALNE MOŻLIWOŚCI ZASTOSOWANIA ELEKTRONICZNEGO NOSA OPARTEGO NA ULTRA SZYBKIEJ CHROMATOGRAFII GAZOWEJ DO ODRÓŻNIANIA NAPOJÓW SPIRYTUSOWYCH POCHODZENIA ZBOŻOWEGO
PublikacjaStan środowiska a zwłaszcza powietrza ma wpływ na wiele aspektów życia, m in. na jakość produktów spożywczych. Z tego względu niezwykle ważne jest monitorowanie stanu środowiska, które odbywa się za pomocą wielu technik analitycznych. Jedną z nich jest elektroniczny nos. Pierwotnie elektroniczny nos był wykorzystywany tylko do badania uciążliwości zapachowej powietrza. Obecnie technika ta wykorzystywana jest również do monitorowania...
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Determination of carbonyl compounds in distilled alcoholic beverages using gas chromatography and head-space solid phase microextraction. Oznaczanie związków karbonylowych w napojach alkoholowych z użyciem chromatografii gazowej i mikroekstrakcji do fazy stacjonarnej z fazy nadpowierzchniowej
PublikacjaW pracy przedstawiono badania nad opracowaniem procedury oznaczania związków karbonylowych z użyciem mikroekstrakcji do fazy stacjonarnej w wersji analizy fazy nadpowierzchniowej (HS-SPME), chromatografii gazowej z detekcją wychwytu elektronów(GC-ECD) oraz derywatyzacji pentafluorobenzylohydroksyloaminą (PFBHA). Opisano wpływ parametrów: temperatury, mieszania, czasu ekspozycji włókna, dodatku soli, stężenia alkoholu. Opracowaną...
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An investigation of selected monoaromatic hydrocarbons released from the surface of polystyrene lids used in coffee-to-go cups
PublikacjaA consumer trend towards the fast preparation of beverages has increased the popularity of hot beverages (especially coffee and tea) available in disposable containers called coffee-to-go cups with fitted polystyrene lids. Lids in contact with hot beverages may release low molecular weight organic compounds into the gaseous phase causing direct exposure of consumers to these compounds during drinking. The paper describes in detail...
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Sensory Characteristics of Tonic Waters with Various Sweetening Substances vs Young Consumers' Opinion
PublikacjaThe attitude of young consumers towards food products containing low calorie sweeteners was analyzed as well as consumers’ awareness to the medical recommendations regarding artificial sweeteners. The questionnaire was carried out within the group of 97 respondents at the age of 21 – 30. Strongly negative attitude towards consumption of food products containing low calorie sweeteners was declared by almost half of respondents....
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Differentiation Between Spirits According to Their Botanical Origin
PublikacjaAgricultural distillates are used for the production of spirit beverages. As more and more products with a specific botanical composition specified on the label are produced (e.g. rye vodkas, wheat vodkas and Polish Vodka, which cannot be produced with the addition of maize distillate), it is necessary to look for quicker and more accurate methods allowing the determination of botanical origin of alcoholic beverages and materials...
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Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
PublikacjaBiogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and b-phenylethylamine are the most common biogenic amines found...
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The energy consumption during the birch tree sap concentration process using the reverse osmosis system
PublikacjaBirch tree sap was concentrated by mens of the reversed osmosis technique. The energy consumption in a small-scale pilot apparatus was estimated. The threshold value for the water removal above which the specific energy consumption significantly increased was identified. Below the threshold value the reversed osmosis had low energy demand and could be an attractive method for the production of birch tree sap-based beverages.
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The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
PublikacjaBackground: Today, food processing industries are looking for alternative technologies with an eco-friendly character for the processing of food, beverages and agricultural crops. Ideally, such technologies may preserve the original properties of the food products while reaching their primary target of application. Scope and approach: At this point, hydrodynamic cavitation (HC) is recognized as one of the potential technologies...
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Sugar Fee in Poland as an Example of New Fiscal Burdens and Stimulation of Consumer Behaviour
PublikacjaDuring the economic downturn caused by the COVID-19 pandemic, the amount and structure of tax burdens imposed by the state on businesses continue to increase, as shown on the example of the newly introduced sugar fee. A new tax-related burden imposed on businesses and consumers producing and consuming sugar-sweetened beverages appeared at the beginning of 2021. The aim of the paper is to present the fiscal burdens that accompany...
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Photolysis for the Removal and Transformation of Pesticide Residues During Food Processing: A State-of-the-Art Minireview
PublikacjaPesticide residues are of great significant issue that exerted adverse effects on humans. There is a need for effective and non-toxic decontamination of pesticide residues during food processing. In this minireview, the recent advances in the degradation of pesticide residues by photolysis have been firstly described during food processing. The mechanisms of pesticide residues destruction by photolysis were discussed accordingly....
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Emissions of selected monoaromatic hydrocarbons as a factor affecting the removal of single-use polymer barbecue and kitchen utensils from everyday use
PublikacjaThe main focus of this study is the emission of monoaromatic hydrocarbons because these are the preliminary factors of potential solvent and monomer residues present in single-use plastic barbecue and kitchen utensils comprising polystyrene, polypropylene, natural cellulose, and biodegradable polymers intended for use with hot meal or beverages. Herein, the emissions of monoaromatic hydrocarbons (styrene, benzene, toluene, ethylbenzene,...
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The content of high-intensity sweeteners in different categories of foods available on the Polish market
PublikacjaThe objective of this study was to measure the concentrations of nine high-intensity sweeteners (acesulfame-K, aspartame, alitame, cyclamate, dulcin, neohesperidin DC, neotame, saccharin and sucralose) in different categories of food available on the Polish market. Over 170 samples of different brands of beverages, yoghurts, fruit preparations, vegetable preserves and fish products were analysed using an analytical procedure based...
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Związki biologicznie aktywne w żywności i napojach
PublikacjaJuż od dłuższego czasu daje się zauważyć wzrost zainteresownia związkami biologicznie aktywnymi w żywności (szczególnie pochodzenia roślinnego) oraz napojach i sokach. W wielu ośrodkach naukowych trwają badania ukierunkowane na określenie aktywności przeciwutleniającej badanych próbek oraz oznaczenie zawartości polifenoli i innych związków o właściwościach przeciwutleniających (m.in. witaminy C oraz tokoferoli). W pracy przedstawiono...
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The comparison of vodka, whisky and moonshine by using the electronic nose based on the technology of ultra-fast gas chromatography
PublikacjaVodka andwhisky are produced fromgrain distillates. Formerly these alcohols were very often counterfeited, by the made in home conditions spirit drink called moonshine, which is obtained by distilling a mash from the alcoholic fermentation. This study presents research aimed at checking the usefulness of the electronic nose using ultra-fast gas chromatography for the differentiation of whisky, vodka and moonshine. 12 samples of...
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The comparison of vodka, whisky and moonshine by using the electronic nose based on the technology of ultra-fast gas chromatography
PublikacjaVodka andwhisky are produced fromgrain distillates. Formerly these alcohols were very often counterfeited, by the made in home conditions spirit drink called moonshine, which is obtained by distilling a mash from the alcoholic fermentation. This study presents research aimed at checking the usefulness of the electronic nose using ultra-fast gas chromatography for the differentiation of whisky, vodka and moonshine. 12 samples of...
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The flavour of fruit spirits and fruit liqueurs: a review
PublikacjaFruit spirits and liqueurs are among the most popular spirit-based beverages made from fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and production methods have a great significance for the quality of the final product. The production process of spirits consists of the following stages: fermentation, distillation and maturation. For this reason scientists started to investigate the composition...
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Cold-Active beta-Galactosidases: Sources, Biochemical Properties and Their Biotechnological Potential
Publikacjabeta-D-Galactosidases have been studied extensively in terms of their application to a variety of industrial technologies. To date, considerable research efforts have been devoted to characterization of new cold-active beta-D-galactosidases which were isolated directly from selected species of bacteria and yeasts, as well as with the use of metagenomic approaches. This chapter will provide a review of current research towards cold-active...
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The impact of cold plasma on the phenolic composition and biogenic amine content of red wine
PublikacjaThe effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC–MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved...
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Kombucha from alternative raw materials – The review
PublikacjaNowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...
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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
PublikacjaPhysical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...
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A literature survey of the influence of preform reheating and stretch blow moulding with hot mould process parameters on the properties of PET containers – part 2.
PublikacjaThe hot fill process is an inexpensive conventional filling technology for high-acidity products (pH < 4.5). It allows certain drinks (sensitive beverages such as fruit and vegetable juices, nectars, soft drinks, vitaminised water) to be stored at ambient temperature without the need for chemical preservatives. The primary feature of the bottles used in the hot fill process is their temperature stability, i.e. the ability to retain...
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A literature survey of the influence of preform reheating and stretch blow molding with hot mold process parameters on the properties of PET containers. Part I.
PublikacjaThe hot fill process is an inexpensive conventional filling technology for high-acidity products (pH < 4.5). It allows certain drinks (sensitive beverages such as fruit and vegetable juices, nectars, soft drinks, vitaminized water) to be stored at ambient temperature without the need for chemical preservatives. The primary feature of the bottles used in the hot fill process is their temperature stability, i.e. the ability to retain...
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Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
PublikacjaBackground Nowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be involved in different food and bioproduct processes. Scope and approach Several applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products,...
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Kobieta ciężarna i alkohol-toksyczny związek. Smółka noworodków jako materiał w diagnostyce spożywania alkoholu w czasie ciąży
PublikacjaKażda ilość alkoholu spożyta przez ciężarną kobietę może spowodować poronienie, przedwczesny poród, patologię łożyska, zahamowanie wzrostu wewnątrzmacicznego płodu i wystąpienie licznych wad wrodzonych wywołanych alkoholem, określanych wspólnie mianem spektrum płodowych zaburzeń alkoholowych - FASD. Mogą one objawiać się zaburzeniami psychicznymi i/lub fizycznymi. Współczesna diagnostyka u noworodków zespołu FASD opiera się najczęściej...
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Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky
PublikacjaWhisky is one of the most popular alcoholic beverages. There are many types of whisky, for example, Scotch, Irish, and American whisky (called bourbon). The whisky market is highly diversified, and, because of this, it is important to have a method which would enable rapid quality evaluation and authentication of the type of whisky. The aim of this work was to compare 3 methods: an electronic nose based on the technology of ultrafast...
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Methodology Approach for Microplastics Isolation from Samples Containing Sucrose
PublikacjaThe growing production and use of plastics significantly contribute to microplastics (MPs) contamination in the environment. Humans are exposed to MPs primarily through the gastrointestinal route, as these particles are present in beverages and food, e.g., sugar. Effective isolation and identification of MPs from food is essential for their elimination. This study aimed to evaluate factors influencing the isolation of MPs from...
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Potential applications of by-products from the coffee industry in polymer technology – Current state and perspectives
PublikacjaCoffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological...
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Determination of Selected Metals in Fruit Wines by Spectroscopic Techniques
PublikacjaThe determination of metals in different types of food and beverages samples has drawn significant attention due to several reasons with the most important one being the nutritional and toxic effects of these elements or their compounds. The knowledge of certain elements content in wines/fruit wines is of special interest due to their toxicity in case of excessive intake and also the effect they seem to have on the organoleptic...