Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee

Multicollector inductively coupled plasma mass spectrometry (MC-ICP-MS) and Isotope Ratio Mass Spectrometry (IRMS) were applied to combine strontium and oxygen isotope abundance ratios of green coffees from 20 geographical origins in order to evaluate the suitability of these parameters as indicators of geographical origin, which is an important parameter of coffee quality. Results show that both isotopic systems of green coffee beans show a relation to environmental factors that influence processes occurring during the growth of the coffee bean. The final results allowed discrimination of local provenances investigated in this study by principal component analysis (PCA) and exhibit the potential to proof authenticity of world coffees. A good discrimination was obtained especially for coffee of South America region and coffees originating from islands.     

HACCP在碳酸饮料中的应用

针对碳酸饮料所产生的浑浊、沉淀问题,应用HACCP法,从原料到产品全过程进行危害分析,确定关键控制点,提出有效的防范,以确保产品的质量。     

生物技术在饮料生产中的应用

重点阐述了生物技术在饮料生产中的作用及在饮料原辅料生产,含乳饮料加工、果蔬汁饮料生产、蛋白饮料脱腥、发酵乳酸饮料及保健饮料生产中的应用。     

Study on the development of pomegranate juice processing technology: clarification of pomegranate juice

The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior.     

顺应潮流 功能性配料推动饮料创新

有关2001年的统计数字表明,在全球和中国,分别有9类和8类食品及饮料产品的销售实现两位数字的增长。就中国的饮料市场而言,以北京、广州和上海三大重点城市计算,其碳酸饮料、瓶装水、果汁和即饮茶的总销售量增长高达19％,足见饮料市场巨大的发展潜力。面对注重营养健康的市场趋势,功能成分配料如富含维生素的蔬果,纷纷被加进饮料配方中,带来更大的附加值。事实上,饮料行业的发展,同时促进了容器制造及灌装技术的革新,其中最为人们关注的无疑是塑料容器(PET瓶)的广泛应用。值得一提的是,为饮料行业配套的贴标及编码技术,同样得以成功研发。     

一种鉴别酱香型白酒真伪度技术方法的研究

采用近红外光谱分析法,建立一种鉴别酱香型白酒真伪度的技术方法,同时为建立酱香型白酒红外指纹图谱库提供科学的研究数据。研究结果表明,近红外光谱分析技术,具有特征明显、专属性强的特点,且操作方便、快速,是一种分析鉴定白酒的理想方法。     

酶技术在茶饮料生产中的应用研究

论述了各种酶在茶饮料生产中的应用现状,并预测其在茶饮料生产中的发展方向。     

Peptide biomarkers as a way to determine meat authenticity

Meat fraud implies many illegal procedures affecting the composition of meat and meat products, something that is commonly done with the aim to increase profit. These practices need to be controlled by legal authorities by means of robust, accurate and sensitive methodologies capable to assure that fraudulent or accidental mislabelling does not arise. Common strategies traditionally used to assess meat authenticity have been based on methods such as chemometric analysis of a large set of data analysis, immunoassays or DNA analysis. The identification of peptide biomarkers specific of a particular meat species, tissue or ingredient by proteomic technologies constitutes an interesting and promising alternative to existing methodologies due to its high discriminating power, robustness and sensitivity. The possibility to develop standardized protein extraction protocols, together with the considerably higher resistance of peptide sequences to food processing as compared to DNA sequences, would overcome some of the limitations currently existing for quantitative determinations of highly processed food samples. The use of routine mass spectrometry equipment would make the technology suitable for control laboratories.     

Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices

Influence of processing and storage conditions on anthocyanin stability and antioxidant activity of clarified and cloudy juices from arils of the ‘Mollar’ pomegranate variety was studied. Clarification process reduced the content of total monomeric and individual anthocyanins, and increased the antioxidant activity of pomegranate juice. Thermal treatments (65 and 90 °C for 30 or 5 s) decreased the percentage of polymeric anthocyanin form, increasing on the contrary the monomeric one. In any case, storage temperature was the main factor affecting all the parameters tested. Cyanidin 3-O-glucoside (Cy3G) was more instable than delphinidin 3,5-di (Dp3,5dG) and cyaniding 3,5-diglucosides (Cy3,5dG). A linear relationship was observed between oxygen radical absorbance capacity (ORAC) and total monomeric anthocyanins, suggesting that they contributed strongly to the antioxidant capacity. Results presented in this study show that hurdle technology (heating plus refrigeration) may help to reduce anthocyanin degradation in pasteurized pomegranate juice, avoiding a dramatic impact on its colour and preserving the beneficial effects of this specific bioactive compounds on human health.     

焦糖色素在食品和饮料中的应用

<正> 焦糖色素是以食品级糖类为原料,配上少量的食品级酸、碱或盐,经120℃以上高温热处理而制成的无定形褐色物质,有时也叫焦化糖,是食用天然色素。 一般来说,食品在进行蒸煮时会出现焦糖化作用,这种化学变化很复杂。大致来说,在酸性、热和压力的影响下,较大的糖分子就会变小,然后产生缩合或聚合作用,使简单的糖重新结合成较大的、复杂的有色体。 焦糖色素的制造方法根据美国“焦糖检定标准”,用于制     

An introduction to the traditional fermented foods and beverages of Turkey

Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (tur?u, ?algam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey.     

石榴籽油提取工艺的研究

以石榴籽为原料,利用超声波辅助有机溶剂提取石榴籽油,在单因素试验的基础上,通过正交试验研究了料液比、提取时间、提取温度、超声波功率对石榴籽油得率的影响,确定了超声波辅助提取石榴籽油的最佳工艺条件。结果表明,石榴籽油的最佳提取工艺条件为:料液比1∶20,提取时间40 min,提取温度50℃,超声波功率400 W。在该条件下石榴籽油得率为21.77%。     

现调饮料的质量问题及管理办法

对目前市场现调饮料质量现状进行了分析，找出现调饮料存在的问题，提出了改善现调饮料质量的方案。     

Consumption of polyphenolic-rich beverages (mostly pomegranate and black currant juices) by healthy subjects for a short term increased serum antioxidant status, and the serum's ability to attenuate macrophage cholesterol accumulation

The present study analyzed the antioxidative effects of various beverages, in vitro, and also the effect of short term consumption of beverages richest in polyphenols by healthy subjects on serum anti-atherogenic properties. Healthy subjects consumed 250 mL of the selected beverages for 2 h, or daily, for up to 1 week.We hypothesized that differences in the anti-atherogenic properties of the studied beverages could be related, not only to the quantity of polyphenols, but also to their quality. Furthermore, we hypothesized that consumption of these juices by healthy subjects for just a short-term, will increase their serum anti-atherogenic properties, as was demonstrated previously in long-term consumption studies.Of 35 beverages studied, both 100% Wonderful-variety pomegranate and 100% black currant juices were the most potent antioxidants in vitro, as they inhibited copper ion-induced LDL oxidation by up to 94% and AAPH-induced serum lipid peroxidation by up to 38%. Furthermore, they increased in vitro serum paraoxonase 1 (PON1) lactonase activity by up to 51%. Consumption of five selected polyphenol rich beverages by healthy subjects increased serum sulfhydryl group (SH) levels and serum PON1 activities after 2 h, and more so after 1 week of drinking these beverages. These effects were most pronounced after the consumption of 100% Wonderful-variety pomegranate and 100% black currant juices. In conclusion, polyphenolic-rich juices with impressive in vitro antioxidant properties, also demonstrate antioxidant effects in vivo when analyzed for short term consumption. In this respect, 100% Wonderful-variety pomegranate and 100% black currant juices were most the potent.     

From milk to diet: Feed recognition for milk authenticity

The presence of plastidial DNA fragments of plant origin in animal milk samples has been confirmed. An experimental plan was arranged with 4 groups of goats, each provided with a different monophytic diet: 3 fresh forages (oats, ryegrass, and X-triticosecale) and one 2-wk-old silage (X-triticosecale). Feed-derived rubisco (ribulose bisphosphate carboxylase, rbcL) DNA fragments were detected in 100% of the analyzed goat milk samples, and the nucleotide sequence of the PCR-amplified fragments was found to be 100% identical to the corresponding fragments amplified from the plant species consumed in the diet. Two additional chloroplast-based molecular markers were used to set up an assay for distinctiveness, conveniently based on a simple PCR. In one case, differences in single nucleotides occurring within the gene encoding for plant maturase K (matK) were exploited. In the other, plant species recognition was based on the difference in the length of the intron present within the transfer RNA leucine (trnL) gene. The presence of plastidial plant DNA, ascertained by the PCR-based amplification of the rbcL fragment, was also assessed in raw cow milk samples collected directly from stock farms or taken from milk sold on the commercial market. In this case, the nucleotide sequence of the amplified DNA fragments reflected the multiple forages present in the diet fed to the animals.     

滤膜法在饮料微生物检验中的应用

滤膜法可有效消除样品中抑菌物质的干扰,且可增加取样量,因而检测结果比平皿法更准确、可靠;该法适用于饮料原辅料、成品及半成品、包装材料、消毒剂和接触面等的微生物检验。     

Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract

Pomegranate is an important source of bioactive compounds and has been used for folk medicine for many centuries. Pomegranate juice has been demonstrated to be high in antioxidant activity and is effective in the prevention of atherosclerosis. In a previous study, we found that pomegranate peel had the highest antioxidant activity among the peel, pulp and seed fractions of 28 kinds of fruits commonly consumed in China as determined by FRAP (ferric reducing antioxidant power) assay. In this study, we extracted antioxidants from pomegranate peel, using a mixture of ethanol, methanol and acetone, and the antioxidant properties of the extract were further investigated as compared with the pulp extract. The contents of total phenolics, flavonoids, proathocyanidins and ascorbic acid were also measured. The results showed that pomegranate peel extract had markedly higher antioxidant capacity than the pulp extract in scavenging or preventive capacity against superoxide anion, hydroxyl and peroxyl radicals as well as inhibiting CuSO₄-induced LDL oxidation. The contents of total phenolics, flavonoids and proathocyanidins were also higher in peel extract than in pulp extract. The large amount of phenolics contained in peel extract may cause its strong antioxidant ability. We concluded that pomegranate peel extract appeared to have more potential as a health supplement rich in natural antioxidants than the pulp extract and merits further intensive study.     

Controlled atmosphere storage of pomegranate

Pomegranates cv. Mollar were stored for up to 8 weeks at 5 °C and above 95% relative humidity (RH) in air and in controlled atmospheres of 10% O₂ and 5% CO₂, 5% O₂ and 5% CO₂, 5% O₂ and 0% CO₂ and 5% O₂ and 0% CO₂ ethylene-free. Storage was followed by a shelf-life period of 6 days at 20 °C in air. Respiratory activity slightly declined during storage at 20 °C, from 12 to 8 ml CO₂ · kg^–1 · h^–1 and was around 4 ml CO₂ · kg^–1 · h^–1 at 5 °C showing a non-climacteric pattern. When compared with color at harvest, an increase in thea ^* value in the juice from pomegranates stored in 10% O₂ and 5% CO₂ was observed. This supports that view that juice red colour can increase in intensity during storage. Controlled atmosphere storage reduced weight loss, the risk of decay and the severity of husk scald (except at 10% O₂ and 5% CO₂). The relatively low control of husk scald at 5% O₂ disagrees with the level proposed previously for Wonderful cv.; Mollar cv. seems to be more sensitive to scald than other varieties. No symptoms of black spots or membranose and no off-flavours were detected at any time. However after a period of shelf-life storage, the controlled atmosphere caused a slight reduction (lower than in air-stored fruit) in titratable acidity, reducing sugars and vitamin C and an increase of the soluble solids content/titratable acidity (maturity index) without differences among the various gas compositions studied. The maturity index must be considered to be a good criterion of pomegranate maturity for sweet varieties.     

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.