STUDY OF THE STORAGE LIFE OF TINCTURES BASED ON SEMI-FINISHED PRODUCTS OF FRUIT AND BERRY AND VEGETABLE RAW MATERIALS
Abstract
The article presents the results of the study of liquor-vodka drinks, which were prepared using semifinished products from fresh and dried vegetable and fruit and berry raw materials. In the conditions of modern production, in order to ensure the high quality of alcoholic products, significant efforts are made to prevent the appearance of defects and inconsistencies in quality and safety. During the research, organoleptic, physicochemical, capillarophoretic and spectrophotometric methods of analysis, theoretical generalization and comparison of results, and a systematic approach were used. Liquor-vodka drinks prepared on the basis of alcoholized fruit and berry juices and juices, alcoholic infusions of plant raw materials are a complex colloidal system, the balance of which can be disturbed during storage. A comparative evaluation of liquor-vodka drinks was carried out, which during the determination of their predicted stability and changes in the appearance of the finished products were revealed. It was found out that the source of turbidity and, as a result, formed sediments are polyphenols, polysaccharides, pectin substances and cation-anion composition. It has been determined that protein substances, which are represented mainly by amino acids, can cause a violation of the stability of liquor-vodka drinks. The causes of sediment in the investigated tinctures are the formation of insoluble complexes of high molecular weight substances that pass into the blend of semi-finished fresh and dried plant and fruit and berry raw materials. The calcium and magnesium cations found in the sediments of tinctures form salts with phosphates and sulfates that come from semi-finished products and accelerate the formation of insoluble high-molecular and insoluble protein-tannat complexes. Ways to increase the predicted durability of beverages have been determined, which will lead to a longer shelf life of finished products.
References
2. Горячова О.О. Забезпечення мікробіологічної стабільності при виробництві слабоалкогольних напоїв. Якість і безпечність харчової продукції і сировини – проблеми сьогодення. Львів : Видавництво «Растр-7». 2020. 114–115.
3. Іванова В.Д., Каряга В.Д. (). Дослідження антиоксидантних властивостей екстрактів з нетрадиційної рослинної сировини. Наукові праці НУХТ. 2011. 1. 89–95.
4. Капліна Т. В., Миронов Д. А. (). Технологія напоїв на основі водних екстрактів шипшини, обліпихи та калини. Восточно-Европейский журнал передовых технологий. 2014. 34–47.
5. Ловягін О.М. Стійкість спиртних напоїв за короткострокових порушень температурних режимів зберігання. О.М. Ловягін, Л.О. Шевченко, В.Г. Топольник, О.В.Кузьмін. Вісник ДонНУЕТ. 2011. 1 (49), 130–135.
6. Науменко К.А., Петруша О.О., Федоренко О.В. Дослідження антиоксидантних властивостей екстрактів з нетрадиційної рослинної сировини. Восточно-Европейский журнал передовых технологий, 2015. 49–54.
7. Попова Н.В. Технологія виробництва гіркої настоянки. Н.В. Попова, А.В. Рибачок, Ю.Ю. Прищепа, Н.В. Лапіна. Наукові праці НУХТ. 2016. 22, 1, 219–224.
8. Рибачок А.В. Інтенсифікація процесу екстрагування при виробництві гірких настоянок. А.В. Рибачок, В.М. Чорний, Т.Г. Мисюра, Н.В. Попова. Наукові праці ОНАХТ. 2015. 47. 75–78.
9. Суткович Т.Ю. Інноваційні технології отримання функціональних напоїв. Т.Ю. Суткович, В.Я. Плахотін, А.Б. Бородай, О.Ф. Манжос. Науковий вісник Полтавського університету економіки і торгівлі. Серія: Технічні науки. 2016. 1. 29–35.
10. Aylott R.I., Lea A.G.H., Piggott J. Vodka, gin and other flavored spirits. In Fermented Beverage Production. Springer Science+Business Media. 2003. 289–308.
11. Arwa В., Ennouri M, Felfoul I., Attia H. A physical stability study of whey-based prickly pear beverages. Food Hydrocolloids. 2013. 33(2). 234–244
12. Azmir J. Techniques for Extraction of Bioactive Compounds from Plant Materials. J. Azmir, I.S.M. Zaidul, M.M. Rahman, K.M. Sharif, A. Mohamed, F. Sahena, M.H.A. Jahurul, K. Ghafoor, N.A.N. Norulaini, A.K.M. Omar/ A Review. J. Food Eng. 2013. 117(4), 426–436.
13. Bellary A. Anthocyanin infused watermelon rind and its stability during storage. A. Bellary, A. Indiramma, M. Prakash, R. Baskaran, N.Rastogi. Innov Food Sci Emerg. 2016. 33. 554–562.
14. Brinkmann J. Prozessleit systeme in der Getränkebranche. Getränkeindustrie. 2011. 4, 18–20.
15. Brereton P. Analytical methods for the determination of spirit drinks. P.Brereton, S.Hasnip, A.Bertrand, R.Wittkowski, C.Guillou. TrAC – Trends in Analytical Chemistry. 2003. 22 (1), 19–25.
16. Câmara J. Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. J.Câmara, B.Albuquerque, J.Aguiar, R.Corrêa. J.Gonçalves, D.Granato, J.Pereira, L.Barros, I.Ferreira. Foods. 2021. 10(1), 37.
17. Carrasco L.V. Sensory quality control of alcoholic beverages using fast chemical sensors. 2011. 195.
18. Christoph N., Bauer-Christoph C. Flavour of spirit drinks: Raw materials, fermentation, distillation, and ageing. In Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability. Berger, R.G., Ed.; Springer: Berlin, Germany. 2007. 219–237.
19. Coldea T., Mudura E., Socaciu C. Advances in Distilled Beverages Authenticity and Quality Testing. Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis. 2017. 109-129
20. Cortés-Diéguez S., Otero-Cerviño C., Rodeiro-Mougán H., Feijóo-Mateo J. Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit. S. Cortés-Diéguez, C. Otero-Cerviño, H. Rodeiro-Mougán, J. Feijóo-Mateo. Orujo Foods. 2020. 9, 753
21. Gerlat P. Beverage Stabilizers, Weeks Publishing Company. 5. (2003) Bogach Aromatic emulsion for manufacture of soft drinks, Food & Drinks, Food & Beverage. 2000. 4, 10-11.
22. Flad S. Anlagenverlusten auf der spur. Brauindustrie. 2012. 5, 10–13.
23. Halim J.M., Pokatong W., Ignacia J. Antioxidative characteristics of beverages made from a mixture of lemongrass extract and green tea. Jurnal Teknologi dan Industri Pangan. 2013. 24, 2, 215. https://doi.org/10.6066/jtip.2013.24.2.215
24. Heymann H., Ebeler S.E. Sensory and Instrumental Evaluation of Alcoholic. Academic Press/Elsevier, London, UK. 2017. 280
25. Ibanez J.G., Carreon-Alvarez A., Barcena-Soto M., Casillas N. Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation and analysis. J.G.Ibanez, A. Carreon-Alvarez, M. Barcena-Soto, N.J. Casillas. Food Compos, Anal. 2008. 672–683.
26. Krosnijs I., Kuka P. Influence of water hardness on the clearness and stability of vodka. Pol. J. Food Nutr. Sci. 2003. 53 (Special issue 2s), 58-60
27. Kuzmin O. Improvement technologies of aqueous-alcoholic infusions for the production of syrups. O. Kuzmin, Y. Kovalchuk, V. Velychko, N. Romanchenko. Ukrainian Journal of Food Science. 2016. 4(2), 258–275. https://doi.org/10.24263/23101008-2016-4-2-8
28. Maillard R. Lebensmittelsicherheit in Europa. Fleisch! Wirtschaft. 2011. 4, 61–63.
29. Mitra A Fundamentals of quality control and improvement. John Wiley & Sons. 2016. 790
30. Monteiroa M. Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes. M. Monteiroa, A. Costaab, G. Fliedelc, M. Cisséd, A. Bechoffe, D. Palletc, K. Tomlinse, M. Pintadoa. 2017. Food Chemistry. 225. 202–212
31. Patra T., Rinnan Å., Olsen K. The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocolloids. Elsevier. 2021. 118, 9, 106-770
32. Różański M., Pielech-Przybylska K., Balcerek M. Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks. Foods. 2020. 9(9), 12–64. https://doi.org/10.3390/foods9091264
33. Segebarth N. Analysis and Characterisation of Alcoholic Products. N. Segebarth, R.-M. Alonso-Salces, E. Skordi, C. Guillou. European Communities. 2008. 31. ISSN 1018-5593
34. Tarko T. et al. The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules. 2023. 28(2), 620. doi: https://doi.org/10.3390/molecules28020620.
35. Wisniewska P. The analysis of raw spirits–Areview of methodology. P. Wisniewska, M. Sliwi`nska, T. Dymerski, W. Wardencki, J. Namie´snik. J. Inst. Brew. 2016.1, 5–10. https://doi.org/10.1002/jib.288
36. Wu T. A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation. T. Wu, W. Zhu, L. Chen, T. Jiang, Y. Dong, L. Wang, X. Tong, H. Zhou. Food Research International. 2023. 9. https://doi.org/10.1016/j.foodres.2023.113185
37. Usman I. Тraditional and innovative approaches for the extraction of bioactive compounds. I. Usman, M. Hussain, A. Imran, M. Afzaal, A. Farhan, F. Saeed, M. Javed. International journal of food properties. 2022. 25, 1, 1215–1233.
This work is licensed under a Creative Commons Attribution 4.0 International License.
