Plant sterols and antioxidant parameters in enriched beverages: storage stability

Plant sterols (PS) stability, antioxidant parameters, and color were studied during 6 months of storage at 4, 24, and 37 °C in three PS-enriched functional beverages. Beverages were skimmed milk with fruit juice and PS (MFJPS), fruit juice and PS (FJPS), and skimmed milk with PS (MPS). No loss in total PS content occurred during storage observing the same values at any given storage time point. Total carotenoids decreased 36% with storage at two months and then remained stable. Total polyphenols showed fluctuations throughout the storage, remaining stable at 6 months and reaching initial values. The antioxidant capacity (TEAC method) increased 18% at 6 months, and there was an increase in color over time and temperature, probably due to Maillard reaction compound formation. The increase in total antioxidant capacity might have helped PS maintenance throughout storage, these beverages being a good PS source even after 6 months of storage.     

Browning in ethanolic solutions of ascorbic acid and catechin

Nonenzymatic browning occurs readily in alcoholic beverages and degrades their color quality. Ascorbic acid degradation in the presence of phenolic compounds is a major browning pathway in alcoholic beverages with fruit or fruit juice as the raw material or an ingredient. In the present study ethanolic solutions of ascorbic acid and catechin were prepared to simulate the alcoholic beverages. Ascorbic acid degradation and browning in these model solutions were investigated. Glycerol solutions with the same water activity (A(w)) values as those of the ethanolic model solutions were used as controls in the evaluation of browning rate. Results showed that the aerobic degradation of ascorbic acid dominates over the anaerobic one in ethanolic solutions, that the browning rate decreases as the ethanol concentration increases, that the compound 3-hydroxy-2-pyrone may not be a good indicator of browning in ethanolic ascorbic acid-catechin solutions, and that A(w) is a major factor responsible for the difference in the browning rate among ascorbic acid-catechin solutions with different ethanol concentrations.     

Determination of isopropyl thioxanthone (ITX) in fruit juices by pressurized liquid extraction and liquid chromatography-mass spectrometry

A rapid LC-MS method, which compares different mass analyzers-single quadrupole, ion trap, and triple quadrupole-was developed for the quantitative determination of isopropyl thioxanthone (ITX) in fruit juices. ITX, a photoinitiator in UV-cured inks that can reach foods from the cartons for beverages in which they are used, was extracted from fruit juice samples with acetone/hexane (50:50) using pressurized liquid extraction. This method gave detection limits of 3, 3, and 0.01 microg/L and quantification limits of 10, 10, and 0.05 microg/L using single quadrupole, ion trap, and triple quadrupole, respectively. Five replicate fortifications of different fruit juices at the quantification limit gave recoveries oscillating between 68 and 72% with CV varying between 14 and 18%. This is the first report of a positive mass spectrometric identification and quantification of ITX in fruit juice samples packed in TetraPack. The sensitivity and specificity of the LC-MS/MS analysis using the triple quadrupole enables it to be the method of choice for risk assessment and monitoring. The method was applied to apricot, orange, peach, apple, grape and pineapple, and cherry and strawberry juices and to fruit nectars from Spain and Italy, and the ITX was detected in the range of 0.05-0.78 microg/L.     

Effects of Extraction Conditions on the Content of Anthocyanins and Bioelements in Berry Fruit Extracts

Abstract

Two methods for extracting anthocyanins and bioelements [calcium (Ca), magnesium (Mg), zinc (Zn), iron (Fe)] from black chokeberry, black currant, strawberry, and bilberry fruits were compared in this study. Correlations between the content of anthocyanins and bioelements in fruit extracts were determined using method A [extraction with hydrochloric acid (HCl)] and method B [extraction with water (H₂O)]. Relationships between the content of anthocyanins and particular nutrients, as well as between Mg and Ca and between Zn and Fe, in fruit extracts obtained by method A and by method B were also established.

The mean content of anthocyanins and bioelements (Ca, Mg, Zn, Fe) was the highest in black chokeberry fruits, regardless of the extraction method used. Bilberry fruits had the lowest nutrient content, despite a high anthocyanin content. The mean content of anthocyanins and bioelements was higher in fruit extracts obtained by method A than method B. The coefficients used to recalculate method A into method B were anthocyanins, 5.1; Ca, 1.1; Mg, 1.2; and Zn, 2.2. The statistical analysis showed that the effect of a given extraction method on the content of anthocyanins and bioelements (except for Ca) in fruit extracts depended on fruit species. The correlations between the content of anthocyanins, Ca, Mg and Zn in fruit extracts obtained by method A were found to be positive and highly significant, in comparison with method B. There was no correlation between the content of anthocyanins and particular nutrients in fruit extracts obtained by method A and by method B. The Mg content of fruit extracts was highly significantly higher than the Ca content, irrespective of the extraction method applied.     

Determination of aloesin and aloeresin A for the detection of aloe in beverages

This work describes a sensitive high-performance liquid chromatography (HPLC) method for the quantification of aloesin and aloeresin A in alcoholic beverages containing aloe as a flavoring agent. The compounds were prepared from Aloe ferox juice. Sephadex LH20 and ion-exchange resin AG1X2 column chromatography were used for aloesin. Aloeresin A was obtained by Sephadex LH20 and silica gel column chromatography followed by purification on Discovery DSC-18 solid-phase extraction tubes. A 98 mg amount of aloesin (>99% purity) and 34 mg of aloeresin A (>98% purity) were recovered from 2.5 g of aloe juice. The HPLC method was validated, and intra- and interday performances were established. In-house validation was carried out by analyzing samples of beverages with and without aloe as a flavoring agent.     

Assessment of the volatile composition of juices of apricot, peach, and pear according to two pectolytic treatments

The behavior of volatile compounds according to two enzymatic treatments applied during the manufacture of fruit juice is described. More than 80 compounds were detected of a wide range of chemical families (alcohols, aldehydes, ketones, terpenoids, esters, norisoprenoids, ...). Theaspirane and alpha-isophoron were tentatively identified for the first time in apricot and peach fruits. The enzymes used, for extraction or clarification of fruit juices, modified the polysaccharides separated by molecular weight and the content of soluble polysaccharides. This could indicate differences in the fruit juice matrix, which could be related to observed changes in the volatile profile. In apricot, the enzymes enhanced the juice in terpenes and norisoprenoids as varietal compounds. In peach and pear, the enzymes used did not favor the amount of lactones and decadienoate esters, the character impact compounds, respectively.     

Phenolic and volatile composition of wines made from Vitis vinifera cv. Muscat lefko grapes from the island of Samos

A study of the phenolic and volatile composition of wines produced from the white cultivar Muscat lefko from the island of Samos was conducted. Dry, fortified, naturally sweet wines and mistelles (aged and nonaged) have been studied. The phenolic components (flavan-3-ols, hydroxycinnamates, and flavonols) were measured by high-performance liquid chromatography after solid phase extraction (SPE). The terpenes (free and glycosidically linked) were determined by the use of gas chromatography-mass spectrometry (GC-MS) after SPE. The fermentation aroma components were analyzed by GC-MS after liquid-liquid extraction. It was found that the dry wines contained lower amounts of most of the phenolics and higher quantities of terpenes and fermentation aroma compounds than the sweet wines. The aged mistelle wines contained lower levels of coutaric and caftaric acids, higher concentrations of the free acids, and markedly fewer free and bound terpenes and fermentation aroma components compared to the other sweet wines. The naturally sweet wine contained relatively increased amounts of phenolics, 2,3-butanediol, and glycosidically linked terpenes.     

Partitioning of olive oil antioxidants between oil and water phases.

The partition coefficient (K(p)) of the natural phenolic antioxidant compounds in the olive fruit between aqueous and olive oil phases was determined. The antioxidants of olive oil are either present in the olive fruit or formed during the olive oil extraction process. The antioxidants impart stability to and determine properties of the oil and are valuable from the nutritional point of view. The olive oil antioxidants are amphiphilic in nature and are more soluble in the water than in the oil phase. Consequently, a large amount of the antioxidants is lost with the wastewater during processing. The determination of antioxidants was performed using HPLC, and the K(p) was estimated to be from as low as 0.0006 for oleuropein to a maximum of 1.5 for 3,4-DHPEA-EA (di-hydroxy-phenyl-ethanol-elenolic acid, oleuropein aglycon). Henry's law fitted very well to the experimental data. The partition coefficients were also estimated by applying the activity coefficients of the antioxidants in the two phases using a predictive group contribution method, the UNIFAC equation. The K(p) values estimated with UNIFAC method were of the same order of magnitude but varied from the experimental values. Nevertheless, this method may be a rough predictive tool for process optimization or design. Because the K(p) values were very low, some changes in the process are recommended in order to achieve a higher concentration of antioxidants in the oil. A temperature increase may lead to increasing the partition coefficient. Also, limiting the quantity of water during oil extraction could be a basis for designing alternative processes for increasing the antioxidant concentration in the olive oil.     

Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage

The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.     

New device for direct extraction of volatiles in solid samples using SPME.

A new device that allows extraction of volatiles from solid materials by SPME, avoiding preparation of the sample, was designed and tested in two different food products. Volatiles from dry-cured ham and canned liver sausage were analyzed by headspace SPME (HS SPME) and by using a new device that protects the SPME fiber in the core of the solid material. Volatile profiles generated by using both methods of extraction were very similar in both products. Compounds that have been previously highlighted as quality markers, such as products from oxidative degradation of lipids, products from Strecker degradation of amino acids, or terpenes, were satisfactorily extracted by SPME coupled to the device for direct extraction. In addition, by using this method no laboratory contaminants were extracted, whereas some major laboratory solvents were presented in the chromatogram using the HS SPME method. However, coefficients of variation were higher when performing the direct sampling procedure. This new device appears to have potential as a simple method for extracting volatiles in solid materials while at the same time avoiding taking samples.     

Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis

"Spanish style" Moroccan green table olives were screened for potent odorants by gas chromatography-olfactometry/aroma extraction dilution analysis of a representative Likens-Nickerson extract. (Z)-3-Hexenal [flavor dilution factor (FD) = 256], (E,E)-2,4-decadienal (FD = 128), and (E,Z)-2,4-decadienal (FD = 64) were revealed to confer green and coriander/paraffin oil odors to both fruit and oil extracts, whereas guaiacol (FD = 128) imparted a bad olive, phenolic note. Methional (3-methylthiopropionaldehyde, FD = 128) and several terpenes (FD 相似文献   

Multiresidue determination of pesticides in malt beverages by capillary gas chromatography with mass spectrometry and selected ion monitoring

A method was developed to determine pesticides in malt beverages using solid phase extraction on a polymeric cartridge and sample cleanup with a MgSO4-topped aminopropyl cartridge, followed by capillary gas chromatography with electron impact mass spectrometry in the selected ion monitoring mode [GC-MS(SIM)]. Three GC injections were required to analyze and identify organophosphate, organohalogen, and organonitrogen pesticides. The pesticides were identified by the retention times of peaks of the target ion and qualifier-to-target ion ratios. GC detection limits for most of the pesticides were 5-10 ng/mL, and linearity was determined from 50 to 5000 ng/mL. Fortification studies were performed at 10 ng/mL for three malt beverages that differ in properties such as alcohol content, solids, and appearance. The recoveries from the three malt beverages were greater than 70% for 85 of the 142 pesticides (including isomers) studied. The data showed that the different malt beverage matrixes had no significant effect on the recoveries. This method was then applied to the screening and analysis of malt beverages for pesticides, resulting in the detection of the insectide carbaryl and the fungicide dimethomorph in real samples. The study indicates that pesticide levels in malt beverages are significantly lower than the tolerance levels set by the United States Environmental Protection Agency for malt beverage starting ingredients. The use of the extraction/cleanup procedure and analysis by GC-MS(SIM) proved effective in screening malt beverages for a wide variety of pesticides.     

Analysis of some Italian lemon liquors (limoncello)

The chemical composition of several commercial Italian Limoncellos, lemon-peel-based alcoholic beverages, was studied by chromatographic techniques. These methods allowed a rapid monitoring of Limoncello, giving information on quality markers and possible adulteration of the product. Quantitative data for more than 60 compounds are reported. Limoncellos were characterized by the presence of selected volatile (terpenes, aldehydes, alcohols) and nonvolatile compounds (psoralens, coumarins, phenolics, carbohydrates and acids). On the basis of their composition, the samples were grouped by PCA analysis in two sets; the first group showed a composition similar to lemon essential oils, with a high content of b-pinene, myrcene, trans-a-bergamottene, and b-bisabolene, and a low content in neral and geranial. The composition of the second group suggested the occurrence of oxidative phenomena and/or the addition of flavors. The presence of ethyl acetate, acetaldehyde, 2-methyl-1-propanol and glycerol showed that a fermentation probably occurred in the sugar syrup used to dilute the Limoncello after the extraction process.     

Changes of volatile compounds during heating of bacuri pulp.

The formation of volatile compounds from precursors or through chemical rearrangement during heat treatment of bacuri pulp at fruit natural pH were studied using simultaneous distillation/extraction (SDE) technique. An increase of the quantities of oxygenated and hydrocarbon terpenes and, to a lesser degree, aldehydes, was observed after SDE at pH 3, relative to the other extraction methods used, SDE at neutral pH and solid phase extraction (SPE). More particularly, linalool, linalool furanoxides, alpha-terpineol, hotrienol, nerol oxide, nerol, and geraniol were isolated in more important quantities after the first treatment than after the others. These results can be partially explained by the hydrolysis of glycosidically bound compounds previously identified in bacuri. Other pathways such as polyol rearrangements were also involved. The formation of linalool and alpha-terpineol was probably the result of the rearrangement of 2,6-dimethyloct-1-ene-3,7-diol. Moreover, it was assumed that oxidation reactions occurred during SDE at pH 3; more particularly, linalool pyranoxides partially resulted from nonenzymatic oxidation of linalool. When SDE was performed at pH 3, an increase of furfural and 4-methoxy-2,5-dimethyl-3(2H)-furanone was noticed. The modifications of the concentration of aliphatic aldehydes, known as lipid oxidation compounds, and of fatty acid esters were in good agreement with the observed decrease of palmitic and linoleic acid concentrations during this treatment. Moreover, important amounts of 2-acetyl-1-pyrroline were found in the SDE extract recovered at pH 7.     

Development of a method for the quantitation of chloro-, bromo-, and iodoacetic acids in alcoholic beverages

Chloroacetic, bromoacetic, and iodoacetic acids can be found in alcoholic beverages when they are used as preservatives/stabilizers or as disinfectants. As they are toxic components, their addition is not permitted under European Union and U.S. regulations. To date, no sensitive methods are available, and those proposed are very laborious. This paper describes a sensitive and straightforward method for the determination of the three monohalogenated acetic acids (m-HAAs) in wines and beers using static headspace extraction coupled with gas chromatography-mass spectrometry. Prior to extraction, the target analytes were esterified to increase their volatility, and all parameters related to the extraction/methylation process were optimized to achieve high efficiency (>90%). The study examined the influence both of the ethanol concentration on the headspace partitioning and of the primary acids present in wine on the derivatization reaction of the m-HAAs. The proposed method allows the determination of these compounds at microgram per liter levels in alcoholic beverages.     

Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmiana

Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Thirty-seven compounds were identified, and nine of them were classified as major compounds of mezcal (MCM). Saturated alcohols, ethyl acetate, ethyl 2-hydroxypropanoate, and acetic acid form the MCM group. Minor compounds of mezcal group include other alcohols, aldehydes, ketones, large chain ethyl esters, organic acids, furans, terpenes, alkenes, and alkynes. Most of the compounds found in mezcals in this study are similar to those present in tequilas and other alcoholic beverages. However, mezcals contain unique compounds such as limonene and pentyl butanoate, which can be used as markers for the authenticity of mezcal produced from A. salmiana.     

Association of key foods and beverages with obesity in Australian schoolchildren

OBJECTIVE: To examine the pattern of intake of key foods and beverages of children aged 4-12 years and the association with weight status. DESIGN AND SETTING: A computer-assisted telephone interview was used to determine the intake of fruit, vegetables, packaged snacks, fast foods and sweetened drinks 'yesterday' and 'usually' as reported by parents/guardians of a representative sample of 2184 children from the Barwon South-Western region of Victoria, Australia. RESULTS: Children who consumed >2-3, >3-4 and >4 servings of fruit juice/drinks 'yesterday' were, respectively, 1.7 (95% confidence interval (CI) 1.2-2.2), 1.7 (95% CI 1.2-2.5) and 2.1 (95% CI 1.5-2.9) times more likely to be overweight/obese compared with those who had no servings of fruit juice/drink 'yesterday', adjusted for age, gender and socio-economic status (SES). Further, children who had > or = 3 servings of soft drink 'yesterday' were 2.2 (95% CI 1.3-3.9) times more likely to be overweight/obese compared with those who had no servings of soft drink 'yesterday', adjusted for age, gender and SES. In addition, children who 'usually' drank fruit juice/drinks twice or more per day were 1.7 (95% CI 1.2-2.4) times more likely to be overweight/obese compared with those who drank these beverages once or less per week, adjusted for age, gender and SES. Although fast foods and packaged snacks were regularly eaten, there were no associations between weight status and consumption of these foods. CONCLUSIONS: Intake of sweetened beverages was associated with overweight and obesity in this population of Australian schoolchildren and should be a target for intervention programmes aimed at preventing unhealthy weight gain in children.     

Iron bioavailability in fortified fruit beverages using ferritin synthesis by Caco-2 cells

The bioavailability of iron from fortified fruit beverages was estimated by an in vitro system including enzymatic digestion, iron uptake by Caco-2 cells, and ferritin formation determined via an enzyme immunoassay (ELISA). Thus, the aim of the present study was to assess iron bioavailability as influenced by the presence of known dietary promoter and inhibitory factors in fortified fruit beverages containing iron and/or zinc and/or skimmed milk. No negative effect ( p > 0.05) derived from micronutrient interaction can be ascribed to zinc supplementation on iron availability. Besides, the presence of caseinophosphopeptides derived from casein hydrolysis during digestion may confer enhancing effects on iron absorption in samples with milk added with respect to nonadded samples ( p < 0.05). Therefore, from a nutritional point of view, individuals in need of optimal iron absorption may choose dairy samples to ensure optimal iron bioavailability.     

Countercurrent supercritical fluid extraction and fractionation of alcoholic beverages

A procedure for the recovery of aromatic extracts from distilled alcoholic beverages by means of a countercurrent supercritical fluid extraction (CC-SFE) on a pilot plant scale is studied. The beverage is directly in contact with the carbon dioxide current in a packed column, and the extracts are recovered in two different fractionation cells, where the depressurization occurs. The proposed method allows the selective extraction of aromatic components of the brandy flavor, rendering a high-value concentrated extract and a colored residue without brandy aroma. The content in ethanol of the aromatic extract can be modified by tuning the extraction/fractionation conditions, rendering from 15 to 95% recovery. The effect of the main variables, including extraction pressure and quality of extracting CO(2), has been tested.     

Microwave-assisted rapid determination of vitamins a and e in beverages

A new rapid procedure for the determination of vitamins A and E in beverages has been developed and validated. Key steps include a microwave-assisted saponification of the sample and a single-step extraction of the vitamins prior to HPLC analysis. All sample preparation steps are carried out consecutively in the same vial. The vitamins are determined using normal-phase (Si-60) HPLC with fluorescence detection. The method is applicable to beverages with a content of all-trans-retinol >0.14 mg/L and/or a content of alpha-tocopherol >1 mg/L. Recoveries determined by spiking experiments ranged from 91.3 to 106.3%. The precision of the method is characterized by relative standard deviations of <2% for alpha-tocopherol and <5% for all-trans-retinol.