Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Khayrullin, Mars
- Investigation of the Conditions for the Formation of 5-Hydroxymethylfurfurol in the Production of Honey Wines and Sea-Buckthorn Wine Drinks
Abstract Views :305 |
PDF Views:0
Authors
Evgeny Rozhnov
1,
Alexey Kazarskikh
1,
Marina Shkolnikova
1,
Lyudmila Tretyak
2,
Vladimir Voytsekhovskiy
3,
Nikolai Maksimiuk
4,
Mars Khayrullin
5,
Maksim Rebezov
5,
Zhanibek Yessimbekov
6
Affiliations
1 Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, RU
2 Orenburg State University, Orenburg, RU
3 National University of Life and Environmental Sciences of Ukraine, Kiev, UA
4 Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, RU
5 K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, RU
6 Shakarim State University, Semey City, KZ
1 Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, RU
2 Orenburg State University, Orenburg, RU
3 National University of Life and Environmental Sciences of Ukraine, Kiev, UA
4 Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, RU
5 K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, RU
6 Shakarim State University, Semey City, KZ
Source
Research Journal of Pharmacy and Technology, Vol 12, No 7 (2019), Pagination: 3501-3506Abstract
The article presents experimental data on some mechanisms for the formation of 5-hydroxymethylfurfural (HMF) in the production of sea-buckthorn wines and wine drinks with the addition of honey. Conducted research is necessary because, despite the unconditionally useful properties of honey, it is possible that it has a high content of such chemicals as heavy metals, alkaloids (even in minimal quantities), as well as HMF, the unwanted effect of the latter on the body is mutagenic, genotoxic, organotoxic effects, accompanied by inhibition of a number of metabolic enzymatic processes in the living cell, in addition, the concentration of HMF is used as a parameter characterizing the freshness of honey. In this regard, the Codex Alimentarius Commission has set a maximum limit for HMF in honey - 40mg/kg (80 mg/kg for honey originating from tropical regions), ensuring that honey is not subjected to intense heating during processing and is safe for consumption. Thus, the identification of the kinetic patterns of formation of HMF will allow establishing the optimal parameters for the production of high-quality and safe honey wines and sea-buckthorn wines. It is shown that when preparing this group of drinks, the heating temperature of the product (at the stages of preparing the wort, pasteurizing the finished drink, etc.) should not exceed 60°C with a total heating time of not more than 6 hours and the content of total titrated acids in the drink not more than 7g/dm3. The research has scientific and practical significance for beverage producers who use natural honey and vegetable raw materials with high acidity in production, as well as for the regions of Russia engaged in industrial production of honey, since the creation of scientifically based technologies and modes of its storage and processing will improve quality and safety of food produced on its basis.Keywords
Honey, Sea Buckthorn, Wine, 5-Hydroxymethylfurfural (HMF), Kinetics, Maillard Reaction.
References
- Bonvehi, J.S.; Coll, F.V. Physicochemical properties, composition and pollen spectrum of french lavender (Lavandula-stoechasL.) honey produced in Spain. Zeitschrift fur Lebensmittel-Untersuchung und –Forschung 1993, 196(6), 511-517.
- Kowalski, S.; Kopuncova, M.; Ciesarova, Z.; Kukurova, K. Free amino acids profile of Polish and Slovak honeys based on LC-MS/MS method without the prior derivatisation. Journal of Food Science and Technology-Mysore 2017, 54(11), 3716-3723.
- Ball, D. W. The chemical composition of honey. Journal of Chemical Education 2007, 84(10), 1643-1646.
- Gheldof, N.; Wang, X. H., Engeseth, N.J. Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry 2002, 50(21), 5870-5877.
- Anklam, E. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry 1998, 63(4), 549-562.
- Vazquez, L., Verdu, A.; Miquel, A.; Burlo, F.; Carbonell-Barrachina, A.A. Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijonaturron. European Food Research and Technology 2007, 225(5-6), 757-767.
- Belay, A., Haki, G.; Birringer, M.; Borck, H.; Lee, Y.C.; Kim, K.T.; Baye, K.; Melaku, S. Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey. Journal of Food Science and Technology-Mysore 2017, 54(9), 2769-2778.
- Gidamis, A.B.; Chove, B.E.; Shayo, N.B.; Nnko, S.A.; Bangu, N.T. Quality evaluation of honey harvested from selected areas in Tanzania with special emphasis on hydroxymethyl furfural (HMF) levels. Plant Foods for Human Nutrition 2004, 59(3), 129-132.
- Islam, A.; Khalil, I.; Islam, N.; Moniruzzaman, M.; Mottalib, A.; Sulaiman, S.A.; Gan, S.H. Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year. BMC Complementary and Alternative Medicine 2012, 12, 177.
- Mehryar, L.; Esmaiili, M.; Hassanzadeh, A. Evaluation of some physicochemical and rheological properties of Iranian honeys and the effect of temperature on its viscosity. American-Eurasian Journal of Agricultural and Environmental Sciences 2013, 13(6), 807–819.
- Islam, M.N.; Khalil, M.I.; Islam, M.A.; Gan, S.H. Toxic compounds in honey. Journal of Applied Toxicology 2014, 34(7), 733-742.
- Sanna, G.; Pilo, M.I.; Piu, P.C.; Tapparo, A.; Seeber, R. Determination of heavy metals in honey by anodic stripping voltammetry at microelectrodes. Analytica Chimica Acta 2000, 415(1-2), 165-173.
- Codex Alimentarius. Revised codex standard for honey. Codex Stan 12:1982. URL: http://ihc-platform.net/codex2001.pdf
- Echavarria, A.P.; Torras, C.; Pagan, J.; Ibarz, A. Fruit Juice Processing and Membrane Technology Application. Food Engineering Reviews 2011, 3(3-4), 136-158.
- Wagner, B.; Beil-Seidler, S. Mittel und Verfahrenzum Nachweis von Furfuralen. Patent DE102004050209, 2006.
- Kalaycioglu, Z.; Kaygusuz, H.; Doker, S.; Kolayli, S.; Erim, F.B. Characterization of Turkish honeybee pollens by principal component analysis based on their individual organic acids, sugars, minerals, and antioxidant activities. LWT-Food Science and Technology 2017, 84, 402-408.
- Kuster, B. 5-Hydroxymethylfurfural (HMF). A review focussing on its manufacture. Starch Stärke 1990, 42(8), 314-321.
- Bastos, D.M.; Monaro, E.; Siguemoto, E.; Sefora, M. Maillard reaction products in processed food: pros and cons. In: Valdez B (ed). Food industrial processes-methods and equipment, 1st edn. InTech, Rijeka 2012, 281–300.
- Ren, G.R.; Zhao, L.J.; Sun, Q.; Xie, H.J.; Lei, Q.F.; Fang, W.J. Explore the reaction mechanism of the Maillard reaction: a density functional theory study. Journal of Molecular Modeling 2015, 21(5), 132.
- Hodge, J.E. Dehydrated foods, chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry 1953, 1(15): 928-943.
- Shapla, U.M.; Solayman, M.; Alam, N.; Khalil, M.I.; Gan, S.H. 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry Central Journal 2018, 12, 35. https://doi.org/10.1186/s13065-018-0408-3
- Khalil, M.I.; Sulaiman, S.A.; Gan, S.H. High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year. Food and Chemical Toxicology 2010, 48(8-9), 2388-2392.
- Fallico, B.; Zappalà, M.; Arena, E.; Verzera, A. Effects of conditioning on HMF content in unifloral honeys. Food Chemistry 2004, 85(2), 305–313.
- Kedzierska-Matysek, M.; Florek, M.; Wolanciuk, A.; Skalecki, P.; Litwinczuk, A. Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. Journal of Food Science and Technology-Mysore 2016, 53(4), 2092-2098.
- Koshelev, Y.A.; Ageeva, L.D.; Batashov, E.S.; Sevodin, V.P.; Rozhnov, E.D.; Kuleshova, N.I. Sea buckthorn: monograph. Biysk: Publishing house of Polzunov Altai State Technical University 2015, 410 p.
- Pereira, V.; Albuquerque, F.M.; Ferreira, A.C.; Cacho, J.; Marques, J.C. Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Research International 2011, 44(1), 71-76.
- Kapu, N.S.; Piddocke, M.; Saddler, J.N. High gravity and high cell density mitigate some of the fermentation inhibitory effects of softwood hydrolysates. AMB Express 2013, 3, 15. https://doi.org/10.1186/2191-0855-3-15
- National Standard GOST 13192-73 Wines, wine materials and brandy. Method of sugar determination. Moscow: Standartinform; 2011, 11p.
- National Standard GOST 25555.0-82 Fruits and vegetables processing products. Method of determination titratable acidity. Moscow: Standartinform; 2009, 4p.
- National Standard GOST R 52841-2007 Wine products. Determination of organic acids by the method of capillary electrophoresis. Moscow: Standartinform; 2008, 8p.
- Spedding, G. The World's Most Popular Assay? A Review of the Ninhydrin-Based Free Amino Nitrogen Reaction (FAN Assay) Emphasizing the Development of Newer Methods and Conditions for Testing Alcoholic Beverages. Journal of the American Society of Brewing Chemists 2013, 71(2), 83-89.
- Rozhnov, E.D.; Pechenina, A.A.; Aparneva, M.A.; Sevdin, V.P. Effect of furfural to the determination accuracy of 5-hydroxymethylfurfural. Polzunovsky vestnik 2011, 4(1), 65-67.
- General Standardization Trends and Prospects for Objective Evaluation of Organoleptic Properties of Beer and Beer Beverages
Abstract Views :101 |
PDF Views:0
Authors
Lyudmila Tretyak
1,
Maksim Rebezov
2,
Nadezhda Kenijz
3,
Mars Khayrullin
4,
Maria Babaeva
4,
Svetlana Zhukovskaya
4,
Evgeny Ponomarev
4,
Andrey Goncharov
5,
Valentina Gagauz
1
Affiliations
1 Orenburg State University, Orenburg,, RU
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, RU
3 Kuban State Agrarian University, Krasnodar,, RU
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, RU
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RU
1 Orenburg State University, Orenburg,, RU
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, RU
3 Kuban State Agrarian University, Krasnodar,, RU
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, RU
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RU
Source
Research Journal of Pharmacy and Technology, Vol 15, No 3 (2022), Pagination: 1323-1329Abstract
This article describes general trends and problems of standardization of alcohol products. It specifies the requirements for standardization of fermentation by-products (FPB) in comparison with strong alcoholic beverages. The work focuses on the lack of standards for the content of fermentation by-products in beer and beer beverages, limiting the development of methods for their quantitative determination. The necessity of objective estimation of organoleptic properties of beer and beer drinks on the basis of determination of the ratio of actual concentration of fermentation by-products with concentrations determining the "recognition threshold" of the main taste-defining substances of the component composition of the finished product has been justified. The results of approbation of standardized chromatographic methods of assessment of toxicity and authenticity of strong drinks in terms of determining the actual content of the main components of fermentation by-products in beer and beer beverages are presented. Perspectives of application of individual author's methods are outlined. The application of dose estimation of taste and aromatic bouquet of ready beverage on the basis of gas chromatographic method of analysis is substantiated.Keywords
Assessment of Taste and Aroma, Beer, Organoleptic Analysis, Taste and Aroma.References
- Sukhanov B, Kerimova M. Beer: Benefit or Harm. Hygienist Look. Voprosy Pitanija. 2010; 79(5): 75-79.
- Peters J, Van Dam R, Haasnoot W, et al. Mycotoxin Profiling of 1000 Beer Samples with A Special Focus on Craft Beer. PLoS ONE. 2017; 12(10): e0185887.
- Wannenmacher J, Gastl M, Becker T. Phenolic substances in beer: structural diversity, reactive potential and relevance for brewing process and beer quality. Comprehensive Reviews in Food Science and Food Safety. 2018; 17(4): 953-988.
- Popescu V, Soceanu A, Dobrinas S, et al. A Study of Beer Bitterness Loss during The Various Stages of The Romanian Beer Production Process. Journal of the Institute of Brewing. 2013; 119(3): 111-115.
- Tretyak L, Skalny A, Gerasimov E. Migration of Chemical Elements in The Technological Process of Beer Production. News of Higher Educational Institutions. Food Technology. 2009; 5-6: 24-26.
- Condina M, Dilmetz B, Hoffmann P, et al. Rapid Separation and Identification of Beer Spoilage Bacteria by Inertial Microfluidics and MALDI-TOF Mass Spectrometry. Lab on a Chip. 2019; 19(11): 1961-1970.
- Meledina T, Dedegkaev A, Afonin D. Beer Quality. Stability of Taste and Aroma, Colloidal Resistance, Tasting. Food Processing Industry. 2012; ISBN: 978-5-904757-16-8.
- Ano Y, Hoshi A, Ayabe T, et al. Iso-a-acids, The Bitter Components of Beer, Improve Hippocampus-dependent Memory through Vagus Nerve Activation. FASEB Journal. 2019; 33(4): 4987-4995.
- Holt S, De Carvalho BT, Foulquié-Moreno MR, et al. The Molecular Biology of Fruity and Floral Aromas in Beer and Other Alcoholic Beverages. FEMS Microbiology Reviews. 2019; 43(3): 193-222.
- Gernet M, Tretyak L, Gerasimov E. A Method for Assessing Organoleptic Indicators of Beer Quality. Patent of Russia. 2006; 2281498.
- Tretyak L, Fedorchenko V. Photometric Method for Determining Diacetyl in Beer. Patent of Russia. 2415418; 2011.
- Kunze V. Technology of Malt and Beer. St. Petersburg, Profession; 2009.
- Tretyak L. Scientific Basis for Ensuring the Quality and Safety of Beer: A Monograph. Orenburg; 2012.
- Tretyak L. Methodological foundations for assessing and managing the quality of beer with predetermined consumer properties and the technology of its production in conditions of information uncertainty: the dissertation of a technical doctor Moscow; 2013.
- Kuramshina N, Rebezov M, Kuramshin E, et al. Heavy Metals Contamination of Soil in Urban Areas of Southern Ural Region of Russia. International Journal of Engineering & Technology. 2018; 7(4.42): 14-18.
- Tretyak L. Beer Production Technology with Desired Properties: Monograph. St. Petersburg; 2012.
- Tretyak L, Kizatova M, Rebezov M. Methodological Basis for Ensuring the Quality of Beer and Beer Drinks (Monograph). Almaty: Kalikulov; 2017.
- Meilgaard MC, et al. Reference standards for beer flavor terminology system. Journal of the American Society Brewing Chemistets. 1982; 40: 119-128.
- Tretyak L, Gerasimov E. The unified standard of quality and safety of beer. Beverage Industry. 2009; 3: 32-34.
- Oganesyants L, Gernet M, Tretyak L. Beer Quality Standard. Requirements for Biological Value and Safety. Food industry. 2014; 5: 30-35.
- Rozhnov E, Kazarskikh A, Shkolnikova M, et al. Investigation of the conditions for the formation of 5-hydroxymethylfurfurol in the production of honey wines and sea-buckthorn wine drinks. Research Journal of Pharmacy and Technology. 2019; 12(7): 3501-3506.
- Assenova B, Okuskhanova E, Rebezov M, et al. Trace and toxic elements in meat of maral (red deer) grazing in Kazakhstan. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2016; 7(1): 1425-1433.
- Kuramshina N, Rebezov M, Kuramshin E, et al. Heavy metals content in meat and milk of Orenburg Region of Russia. International Journal of Pharmaceutical Research. 2019; 11(1): 1301-1305.
- Tretyak L, Muslumova D. Comprehensive assessment of the taste and aromatic properties of beer based on chromatographic determination of concentrations of fermentation by-products. Polzunovsky Messenger. 2019; 1: 119-127.
- Gagauz V. On the Issue of Objectivity in Assessing the Organoleptic Properties of Beer. Quality Management in The Transport and Social Sectors Collection of Scientific Papers Based on Materials from The XLI Student Scientific Conference of Orenburg State University. 197-201; 2019.
- Tretyak L. New requirements for the quality of beer drinks. Beverage Industry. 2015; 5: 42-52.
- Tretyak L. Assessment of consumer properties of beer and beer drinks. Beverage Industry. 2013; 4: 52-60.
- Danilovtseva A, Zhirov V. State and prospects of development of standardization of alcoholic beverages. Food industry. 2019; 1: 50-56.
- Tretyak L. Assessment of flavoring and toxicological characteristics of beer and beer drinks. Modern Problems of Science and Education. 2013; 2.
- Tretyak L. Prospects for the development of beer production technology with predetermined flavoring properties and low toxicological characteristics. Basic Research, 2014; 9(9): 1951-1958.
- Tretyak L, Rebezov M, Toshev A, et al. The use of ozone-air mixture for reduction of microbial contamination in grain brewing raw material. Annual Research & Review in Biology. 2017; 14(6): 1-9.