Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages

A survey of benzene contamination of 451 beverage samples, using headspace sampling combined with gas chromatography and mass spectrometry (HS-GC/MS) with a quantification limit of 0.13 microg l(-1), was conducted. Artefactual benzene formation during headspace sampling was excluded by gentle heating at 50 degrees C only and adjustment of sample pH to 10. The incidence of benzene contamination in soft drinks, beverages for babies, alcopops and beer-mixed drinks was relatively low, with average concentrations below the EU drinking-water limit of 1 microg l(-1). Significantly higher concentrations were only found in carrot juice, with the highest levels in carrot juice specifically intended for infants. About 94% of 33 carrot juice for infants had detectable benzene levels, with an average concentration of 1.86 +/- 1.05 microg l(-1). Benzene contamination of beverages was significantly correlated to iron and copper concentrations, which act as catalyst in benzene formation. The formation of benzene in carrot juice was predominantly caused by a heat-induced mechanism, which explains the higher levels in infant carrot juices that are subject to higher heat-treatment to exclude microbiological contamination.     

Assessment of potential human health risks posed by benzene in beverages

ABSTRACT:  A recent study by the U.S. Food and Drug Administration (FDA) indicated that some beverages contained benzene at levels above the federal drinking water standard of 5 parts per billion (ppb). In tests conducted by the FDA, Crystal Light Sunrise Classic Orange (CLSCO) was reported to contain benzene levels as high as 87.9 ppb. The purpose of the present study was to better characterize benzene concentrations in CLSCO and to quantify potential human health risks. Twenty-eight samples of CLSCO were obtained from retail stores in Houston, Tex., U.S.A. The mean benzene concentrations in 16 oz original and new formulation bottles were 90 and 0.18 ppb, respectively, while 64-oz bottles contained an average of 3.38 ppb. A variety of exposure scenarios were evaluated to determine potential health risks using both deterministic and probabilistic techniques. In the deterministic analyses, upper bound point estimate cancer risks ranged from 5.4E-6 to 8.7E-8, while hazard indices (HI) ranged from 0.28 to 0.00104. Probabilistic analyses were conducted to develop more realistic cancer risk estimates. In these analyses, the 50th and 95th percentile cancer risk estimates were 3.7E-6 and 8.0E-6, and the 50th and 95th percentile hazard indices were 0.19 and 0.42, respectively. In conclusion, all cancer risk estimates and noncancer hazards met the typical health risk benchmarks established by the U.S. regulatory agencies (1E-4 to 1E-6 for cancer and hazard indices less than 1.0).     

胡萝卜制汁常规工艺的改进

通过胡萝卜制汁常规工艺的改进,确定一种新的胡萝卜制汁工艺方法：即对未去皮胡萝卜进行低温（65℃）,长时间（70min）蒸汽保温处理。改进工艺后胡萝卜出汁率提高了20％。     

中国果蔬饮料生产与市场

中国果蔬饮料业与整个饮料业几乎是同时发展，但发展缓慢，一直处于对市场的不断摸索阶段。经过近二十年的曲折发展，开始成熟，在苹果，橙，桃，杏，山楂，芒果，菠萝、西番莲、胡萝卜、黑加仑、草莓、树莓等果蔬饮料的加工上形成了一定的基础或优势，制定了部分产品检测标准，2001年全国果蔬饮料产量为146万吨，比上年增长了49．87％，成为增幅最大加工，全方位提高质量管理，进一步提高出口产品质量，拓宽市场，是中国果蔬饮料业需迫切解决的问题和发展方向。     

香蕉胡萝卜复合果蔬汁的发酵工艺优化及抗氧化活性研究

以香蕉和胡萝卜为原料,植物乳杆菌（Lactobacillus plantarum）和发酵乳杆菌（Lactobacillus fermentium）为发酵菌种,在单因素试验的基础上,采用Box-Behnken响应面法对香蕉胡萝卜复合果蔬汁饮料发酵工艺进行优化,并评价发酵后复合果蔬汁的抗氧化活性。结果表明,复合果蔬汁饮料的最佳发酵工艺条件为香蕉汁与胡萝卜汁体积比1.7∶1.0,发酵时间50.0 h,菌种添加量4.4%,发酵温度32.0 ℃。在此优化工艺条件下,香蕉胡萝卜复合果蔬汁饮料的口感风味良好,感官评分为85分,活菌数为5.8×106 CFU/mL,pH值为3.29,可溶性固形物为12.00%,总酸为9.66 g/100 mL,还原糖为5.65 g/100 mL。该饮料对DPPH、ABTS、羟基自由基的最大清除率分别为53.60%、77.00%、46.97%,表明复合果蔬汁具有一定抗氧化活性。     

Improved method for the determination of benzene in soft drinks at sub-ppb levels

An automated, simple, and reproducible method based on isotope dilution headspace gas chromatography/mass spectrometry developed previously for the determination of benzene in soft drinks was further improved by adding sodium sulfate to samples, lowering the gas chromatography oven starting temperature to narrow benzene peak width, and increasing sample injection volume. This improved method had a lower detection limit (0.016 µg l^?1) and good repeatability, and was used in a follow-up survey to assess benzene levels in 139 samples of soft drink products. Benzene was detected in 67% of the 139 products tested. Compared with the previous survey, the average benzene concentrations in most products from this survey were lower, and only a few products had benzene at elevated levels.     

Improved method for the determination of benzene in soft drinks at sub-ppb levels

An automated, simple, and reproducible method based on isotope dilution headspace gas chromatography/mass spectrometry developed previously for the determination of benzene in soft drinks was further improved by adding sodium sulfate to samples, lowering the gas chromatography oven starting temperature to narrow benzene peak width, and increasing sample injection volume. This improved method had a lower detection limit (0.016 µg l^-1) and good repeatability, and was used in a follow-up survey to assess benzene levels in 139 samples of soft drink products. Benzene was detected in 67% of the 139 products tested. Compared with the previous survey, the average benzene concentrations in most products from this survey were lower, and only a few products had benzene at elevated levels.     

毛细管气相色谱法测定果汁饮料中对羟基苯甲酸乙酯、对羟基苯甲酸丙酯的含量

建立了果汁饮料中对羟基苯甲酸乙酯、对羟基苯甲酸丙酯含量的毛细管气相色谱测定方法。该法采用WBI进样口、毛细管色谱柱J＆WDBl701（中等极性30mxO．53minx1μm、FID检测器进行检测。进样口温度230℃,载气流速10ml／mim．柱室温度1800℃恒温。检测器温度250℃,样品用盐酸溶液酸化,乙酸乙酯提取后直接进样测定。方法简单、快速、重现性好,平均回收率大于90％,RSD小于3．0％,线性范围为10-200μg／ml。     

Spectrophotometric method for the determination of ethanol in beverages and beer samples using cerium (IV) as reagent

A simple and rapid (15min) spectrophotometric method for the determination of subpercentage ethanol in beverages is based on the colour reaction between ethanol and Ce(IV). Other alcohols and reducing substances interfere, but may be minimized by distilling the alkali and mercuric chloride treated sample. Calibration was linear up to 0.78% v/v, with r.s.d. of 5.0% at the ethanol level of 0.34% v/v. the ethanol contents of a number of non-alcoholic beverages and beer samples were determined and compared with results from AOAC and gas chromatographic methods.     

Development of a multimethod for the determination of photoinitiators in beverage packaging

ABSTRACT:  Photoinitiators are ink components used in the printing of food packaging. The aim of the present study was to develop a multimethod for the analysis of photoinitiators in paperboard packages and commercial beverage packages. The proposed method is simple and fairly rapid. Extraction is carried out with acetonitrile. A reverse-phase high performance liquid chromatography (HPLC) method with UV detection was developed to quantify the 6 selected photoionitiators. Total HPLC time analysis was 30 min and the flow-rate was 1 mL/min. Method validation parameters such as linearity and detection limit are reported. Recovery of all photoinitiators (at 1 mg/kg) from orange juice was satisfactory (mean = 88.4%; ranging from 84.6% to 93.4%). Recovery of benzophenone and Irgacure 651 was good (ranging from 85.2% to 98.1% and 86.1% to 92.2%, respectively) at the 4 concentrations studied (0.1, 0.2, 0.5, and 1 mg/kg). Commercial beverage packages were analyzed and when photoinitiators were detected, the beverages were also analyzed.     

Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants

Besides texture degradation and aroma loss colour fading and browning of processed fruits, in particular strawberries, displaying comparatively low amounts of non-acylated anthocyanins, still pose a serious problem. Therefore, in the present study the colour of texture-improved canned strawberries was stabilised using commercial concentrates from black carrots and elderberries as natural colourants. CIE L ^* a ^* b ^* values of the fruit surface and of the brine solutions were monitored over a period of 24 weeks under light exposure. Furthermore, the contents of individual anthocyanins were analysed by HPLC-DAD. The colour of the processed control fruits (without added colourant) was unacceptable even at the beginning of the storage. Their anthocyanin contents were reduced by more than 85% at the end of the storage period. In contrast, the colour of canned strawberries containing black carrot and elderberry anthocyanins was significantly improved. Colour difference values ΔE ^* of black carrot-coloured strawberries were found to be smaller than those of the samples containing elderberry concentrate as a colourant. This could be ascribed to the presence of acylated anthocyanins in the first exhibiting exceptional storage stability, while all non-acylated pigments were degraded. The chill brining process for fruit firming markedly affected pigment stability, which can be attributed to enzymes that are still active at cold storage conditions.     

Nutritional,antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese

Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on the sensory characteristics, chemical properties, and microbial viability of probiotic soft cheese at a rate of 0.2, 0.4, and 0.6%. The carrot was turned into powder before being analyzed and incorporated as an ingredient in making probiotic soft cheese. Probiotic soft cheese was made from buffalo milk. The buffalo milk (～6.9% fat, 4.4% protein, 9.2% milk solids not fat, and 0.7% ash) was pasteurized at 75 ± 1°C for 5 min and cooled to 40–42°C. The milk was then divided into 4 aliquots. Sodium chloride (local market, Assiut, Egypt) was added at a ratio of 5% followed by starter cultures. The carrot powder (4.5% moisture, 4.8% ash, 2.7% fat, 8.2% protein, 11.9% fibers, and 72.3% carbohydrate) was added at a rate of 0.2, 0.4, and 0.6%, followed by addition of 0.02 g/kg rennet. The cheese was cut again into cubes, pickled in jars filled with whey, and stored for 28 d at 6 ± 1°C. The results of this study illustrated the nutritional and antioxidant properties of carrot powder. Incorporation of carrot powder in probiotic soft cheese affected the moisture and salt content at 0 d. The total bacteria count decreased from 7.5 to 7.3 log cfu/g in the cheese when carrot powder was used at a rate of 0.6%. The reduction of total bacteria count was noticed during the 28 d of storage by adding carrot powder. Furthermore, lactic acid bacteria and Bifidobacterium longum counts elevated with adding carrot powder during the 28 d of storage.     

Analysis of sterols: a novel approach for detecting juices of pineapple,passionfruit, orange and grapefruit in compounded beverages

Direct GC/MS analysis of the hexane extracts of fruit juices provides an efficient means for demonstrating that very different sterol patterns exist in the juices of pineapple, passionfruit and the two citrus fruits, orange and grapefruit. Ergostanol and stigmastanol were found to be the sterol markers for pineapple juice, while passionfruit juice was characterised by the presence of an unidentified but unique sterol referred to as compound C. Juices of orange and grapefruit yielded very similar sterol profiles. They were readily distinguished from pineapple and passionfruit juices by a higher stigmasterol/campesterol ratio. Valencene/nootkatone response ratio in the hexane extracts was employed to aid in the differentiation of the two citrus juices. Matrix effects on the determination of sterol and sesquiterpenoid distributions were found to be insignificant. Although natural variation and absolute uniqueness of the sterol profile for each of the four fruit juices were not established due to the relatively small number of fruit samples examined, the results of several compounded beverages clearly point to the potential usefulness of sterol profiles for detecting juices of orange, grapefruit, pineapple and passionfruit in mixed drinks. © 1998 SCI.     

Use of chitosan,honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit‐based salad

The activity of some natural compounds for extending the storage life of fresh‐cut fruits was examined. In particular, the effect of chitosan, honey and pineapple juice used as filling solution on the growth of mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria and yeasts, in fruit‐based salads stored at 4 °C, 8 °C and 12 °C was investigated. Honey showed the greatest antibacterial effect on mesophilic and psychrotrophic bacteria, with non significant effects on lactic acid bacteria and yeasts. The antimicrobial activity of chitosan affected the growth of all microbial groups considered (mesophilic and psychrotrophic bacteria, lactic acid bacteria and yeast), particularly, in conditions of refrigerated storage. In contrast, no difference in the growth of monitored microorganisms between samples containing pineapple juice and control was detected.     

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective.

Huge market opportunities and potential exist for food manufacturers who can provide the ideal functional beverage fulfilling consumer needs. Newly developed fermented cereal-based beverages must address markets globally including, high-nutrition markets (developing countries), lifestyle choice consumers (vegetarian, vegan, low-fat, low-salt, low-calorie), food-related non-communicable disease sufferers (cardiovascular disease, diabetes), and green label consumers (Western countries). To fulfil these recommendations, a suitable LAB starter culture and cereal-based raw materials must be developed. These strains would be suitable for the biopreservation of cereal beverages and, ideally, would be highly antifungal, anti-mycotoxigenic, mycotoxin-binding and proteolytic (neutralize toxic peptides and release flavor-contributing amino acids) with an ability to ferment cereals, whilst synthesizing oligosaccharides, thus presenting a major opportunity for the development of safe cereal-based prebiotic functional beverages to compete with and replace the existing dairy versions.