Polymer stoppers: Quality of alcohol beverages during storage

Phthalate Exposure and Early Thelarche

1 - Managing the environmental regulations and safety

ABSTRACTIn whole-crop maize silages with atypical smell and decreased acceptance by ruminants, high concentrations of the volatile organic compounds ethyl acetate (EA) and ethyl lactate (EL) were detected. The aim of this study was to evaluate the impact of different concentrations of ethyl esters added to forage on preference and short-term feed intake of goats. In the first of three trials, whole-crop maize silage was supplemented with different concentrations of EA and EL and then vacuum-stored before use. Forages sampled during the preference trial showed a good recovery of EL with a high accordance of target (naturally formed + supplemented) and analysed concentrations. Supplemented EA was not recovered, making transient storage of substrates before use in feeding trials equivocal. However, four treatments with different concentrations of EL (approximately 330, 560, 920 and 1300 mg/kg dry matter (DM)) were used for the preference trial. In Trials 2 and 3, EA and EL (with and without ethanol, respectively) were added to grass hay directly before offering the feed, each in concentrations of 0, 600 and 1200 mg/kg DM to have six treatments each. In all trials, each possible combination of treatments was offered to Saanen-type wethers (n = 10, Trial 1; n = 5, Trials 2 and 3) as free choice in preference trials. In Trial 1, there was only a weak impact of EL on preference behaviour as goats avoided medium EL concentrations, but did not avoid silages with higher concentrations. In Trials 2 and 3, there was no influence of added volatiles on short-term DM intake and preference at all. It can be concluded that it is unlikely that ethyl esters as single substance or in combination with ethanol affect preference behaviour and feed intake of ruminants. Possibly a combination or still unidentified fermentation products cause avoidance instead of a single compound.

A simple and fast method was developed for the determination of volatile organic compounds in alcoholic beverages. Eleven volatile organic compounds (acetaldehyde, methanol, 2-propanol, tert-butanol, 1-propanol, ethyl acetate, 2-butanol, isobutanol, 1-butanol, 3-methyl-1butanol, and 2-methyl-1-butanol) in alcoholic beverages were analyzed with a simple direct-injection method using GC with flame ionization detection. These compounds should be monitored in the QC of production processes because they are detrimental to human health. The method was validated with four types of alcoholic beverages (beers, fruit wines, rice wines, and spirits) to confirm the versatility of the method. Linearity showed r2 values from 0.9986 to 0.9995, with LODs ranging from 0.010 to 1.000 mg/L. Precision and accuracy showed acceptable results, proving the effectiveness of the method. The developed method was applied to 40 commercial samples representing the four types of alcoholic beverages, and principal component analysis was performed to determine profiles of the volatile organic compounds, depending on the type of alcoholic beverage.

Alcoholic beverages were made from four kinds of koji, with two kinds used as controls, according to a very old Chinese text, Chi-min-yao-syu. The chemical and microbial properties of mashes made with added koji were measured. The results showed that a yeast film grew in each mash and that fermentation subsequently occurred. Candida pelliculosa, C. famata, Pichia scolyti, and Hansenula anomala were isolated from the mash yeast films. The concentrations of acetaldehyde and ethyl acetate were determined in the resulting alcoholic beverages. In addition, two kinds of koji mash made by kneading wheat with the added extract of one or more leaves were fermented, and the yeast was grown vigorously at the first stage. Saccharomyces cerevisiae, a fermentative yeast, was isolated from all mashes, whereas C. pelliculosa and H. anomala were not isolated in the mashes. The resulting alcoholic beverages had low concentrations of ethyl acetate. Cocklebur leaf extract inhibited the growth of nonfermentative yeast in the no added yeast brewing system.

Higher alcohols and esters have a negative impact on ethanol quality; therefore, to analyze the influence of mycotoxins and pesticides on higher alcohols and esters formation during ethanol production from contaminated cereal grains is of outstanding importance. In this study, the yield of ethanol and the composition of volatile by-products (acetaldehyde, methyl acetate, ethyl acetate, methanol, propanol, isobutanol, amyl and isoamyl alcohols) after fermentation of wheat grains artificially contaminated with Fusarium sporotrichioides and pesticides (triasulfuron and sulfosulfuron) were analyzed. Wheat grains contamination with triasulfuron significantly reduced ethanol yield and increased isobutanol and ethyl acetate content. Moreover, wheat grains infection with F.sporotrichioides significantly increased methyl acetate, ethyl acetate, isobutanol, and amyl and isoamyl alcohols content. Significant differences between pesticides and wheat variety on volatile compounds formation in ethanol has been estimated. The results showed that grains contaminated with F.sporotrichioides and pesticides significantly influenced the process of alcoholic fermentation that leads to variation of by-products in ethanol, including higher alcohols, esters, and aldehydes. © 2018 Society of Chemical Industry.

有毒有害物质的排放以及其可能具有的持久性和生物蓄积性,时刻危及人体健康甚至生命。因此,对环境、饮用水、食物和日用品中的有毒有害物质进行分析检测十分重要。对于复杂样品中痕量有毒有害物质的分析,样品预处理是一个至关重要的环节,直接影响分析方法的灵敏度和准确性。在有毒有害物质萃取中广泛应用的预处理技术包括固相萃取(SPE)、固相微萃取(SPME)、分散固相萃取(DSPE)、磁固相萃取(MSPE)等。在上述样品预处理技术中,吸附剂材料是最为核心的部分,它决定了预处理方法的选择性和效率。近年来,共价有机骨架(covalent organic frameworks, COFs)材料因其具有形貌结构多样、比表面积高、孔径可调、稳定性良好等优点,在样品预处理领域受到越来越多的关注。然而,COFs材料在萃取有毒有害物质方面的应用仍存在一些问题需要解决:(1)多数COFs是高度疏水的,这限制了它们在水基样品中的分散性,导致不良的萃取效果;(2)COFs材料主要依靠π-π堆积等相互作用对疏水性目标物进行高效萃取,但不利于极性有毒有害物质的萃取;(3)多数COFs材料存在合成工艺复杂、生产成本高、量产困难等问题。该文对近几年COFs材料在有毒有害物质萃取过程中的研究进展进行了总结和评述。最后,展望了COFs材料在该领域中的应用前景,为进一步研究基于COFs材料的预处理技术提供了参考。

Risk assessment of migrants released from multilayer packaging materials: Direct immersion-solid-phase microextraction coupled to gas chromatography-mass spectrometry

The aroma formation in the fermentation of two types of natural musts by 12 different yeasts has been analysed. In grape must fermentation Pichia fermentans Coleccion Espanola de Cultivos Tipo (CECT) 11773, Clavispora lusitaniae OJ6 and Pichia anomala OJ5 produced the best balance between concentrations of ethyl acetate and high alcohols. When orange juice was fermented with the 12 yeasts, Pichia fermentans CECT 11773, Rhodotorula mucilaginosa OJ2 and Hanseniaspora uvarum CECT 10885 produced a good beverage with low alcoholic grade. For both types of natural musts Pichia fermentans CECT 11773 increased the presence of higher alcohols and ethyl acetate. After using this strain both alcoholic beverages obtained the highest evaluation in the sensory analysis.

In Croatian viticultural sub-region of Middle and South Dalmatia, several high-quality white wines, mainly using the native grape varieties, are being produced and one of them is Vugava from the island of Vis. The aim of this two-year study was to investigate the effect of cold maceration conditions on aromatic and sensory properties of Vugava wines in comparison to the control wine produced without maceration. The GC/MS method was used for the determination of higher alcohols, methanol, ethyl acetate, and acetaldehyde concentrations. Aromatic profile was obtained by odor activity values and sensory evaluation. The significant difference in concentrations of total higher alcohols and isoamyl alcohol was determined in both vintages unlike the differences in basic wine composition. There was no visible difference or significant increase of methanol and ethyl acetate concentration what is positive from the health and sensory point of view. Sensory evaluation of Vugava wines showed that treatment of cold maceration (20 h/10 °C) resulted in increased complexity and better rated wine.

Dynamic changes in physicochemical, bacterial, and volatile profiles during kombucha fermentation of mulberry fruits and leaves.

For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.

Calorimetry and liquid chromatography: determination of enthalpies of transfer from mobile phase to stationary phase

The microbiological contamination risk of a cosmetic product has to be assessed by the manufacturer, according to the composition, to determine whether microbiological testing is required. Certain ingredients in cosmetic formulations help to create an environment hostile towards microbial growth. In this study, the influence on microbial survival of some solvents used in nail varnishes was evaluated. The purpose of this study was two-fold. The first was to define the thresholds to be considered for the exemption of products from microbiological testing. The second was to assess the cross-contamination risk linked to the use on successive consumers of solvent-based products in beauty salons. Strains of Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Candida albicans and Trichophyton rubrum were exposed to various concentrations of ethyl acetate, butyl acetate and isopropyl alcohol in culture medium to estimate their MIC (minimum inhibitory concentration). These strains are relevant to cosmetic products as they are associated with skin and nail infections. Mixtures of the three solvents, which are characteristic of nail varnish compositions, were also tested for their cidal activity. Ethyl and butyl acetates had a stronger impact than isopropyl alcohol: the MIC of ethyl and butyl acetate is ≤5% for all of the tested strains, whereas that of isopropyl alcohol is ≤10%. Various combinations of the three solvents tested showed a significant effect on both fungal and bacterial strains (greater than 3 log reduction in 15 min for the bacterial test strains and in 30 min for T. rubrum). Products containing more than 5% ethyl or butyl acetate or more than 10% isopropyl alcohol are hostile towards microbial growth. These products can therefore be considered as microbiologically low risk during both production and use, and so do not require microbiological testing (challenge test and end-product testing). Moreover, the nine tested mixtures of these three solvents - which are characteristic of nail varnish compositions - all have a high cidal activity on the tested strains within a short time. The risk of cross-contamination can therefore be considered as controlled when the nail varnishes are applied on successive clients in beauty salons.

Experiment and model for solubility of CO2 in alkanes with ethyl acetate as cosolvent