Ingredient Composition Research Articles

BROWBIE : DIVERSIFIKASI PRODUK UBI SEBAGAI SARANA PENINGKATAN NILAI JUAL MAKANAN TRADISIONAL

<em><span lang="EN-ID">Culinary is a form of culture that continues to develop along with the times. An increasingly popular trend is the use of local ingredients in food preparation. This article discusses innovation in making brownies with Cilembu sweet potato as the main ingredient. Cilembu sweet potato is a type of sweet potato that is popular in Indonesia because it has a sweet taste and soft texture. The use of cilembu sweet potatoes as a basic ingredient in making brownies is an innovation in the development of processed food products. The research method used was experimentation with variations in the composition of ingredients to get the best formula. In addition, the addition of Cilembu sweet potato also increases the nutritional value of brownies with high fiber content.</span></em>

Multi-method characterization of 50-year-old mass concrete from the nuclear power plant Unterweser in Germany: A forensic approach

Concrete core samples extracted from the base of the 50-year-old reactor building at the Unterweser nuclear power plant in Germany were analyzed using contemporary and complementary experimental techniques. The analysis focused on qualitative and quantitative assessments of the mineralogical composition of ingredients, mixture composition, aggregate size distribution, presence of cracks, porosity, and compressive strength. Optical microscopy revealed insignificant micro-cracking in the concrete matrix, while the presence of blast furnace slag was clearly visible. Petrographic analysis of polished and thin sections has enabled the estimation of the concrete mixture composition and the grain size characteristics of the aggregates. The aggregates consist of quartz, silt, and volcanic rock with minor amounts of fossil-bearing grains. Pore size distribution obtained from mercury intrusion porosimetry (MIP) reveals that the concrete has a relatively refined pore structure. Hydration products in the matrix, i.e., hardened paste, were analyzed using powder X-ray diffraction (p-XRD) and thermogravimetry (TGA). Furthermore, backscattered electron (BSE SEM) image analysis was conducted to quantify the original mixture composition, including cement and slag contents, and water/binder ratio. This study emphasizes strategic and practical aspects of conducting in-depth analysis on hardened concrete samples that are several decades old and may serve as a general guideline for similar inquiries in diverse concrete structures.

Guiding trust: The role of labeling information in the market for gluten-free pasta (2019–2023)

Labeling transparency is crucial in today's consumer landscape, ensuring informed choices and trust. Food labels are the first piece of information consumers have and become critical when foods must meet dietary restrictions. With its widespread consumption, gluten-free pasta is a fitting model to evaluate labels’ contribution to food literacy. The scope of this study is to examine the clean status and transparency of gluten-free pasta labels in the global marketplace analyzing by ingredient composition, nutritional facts, nutritional claims, and the implementation of quantitative ingredient declarations (QUID). To achieve this, Mintel Global New Product Database (GNPD) was used to retrieve a total of 1188 products sold from 2019 to 2023. Findings revealed variations in gluten-free pasta ingredients, with fresh and dry types varying in nutrients. Branded and private-label pasta differed in salt content, while pulses-based pasta was fiber and protein-rich but pricier. Organic pasta did not consistently show superior qualities, and whole grains did not change nutrition or price. Vegan options were similar in nutrition and price to vegetarian choices. While nutritional claims generally complied with regulations, inconsistent use of QUID highlighted the need for stricter labeling standards to ensure product transparency and support consumer decision-making. Our findings underline the critical role of clear and accurate labeling in empowering consumers and advocating for enhanced regulatory oversight.

304 Amino acid digestibility and protein quality of fermented soybean-based ingredients using the precision-fed cecectomized rooster assay

Abstract Fermented soybean-based ingredients may serve as an alternative protein source for pet foods because of their high-quality protein content. The amino acid (AA) content and protein quality of fermented soybean-based ingredients may vary depending on their composition and processing, however, so testing is required. Our objective was to measure the AA composition, AA digestibility, and protein quality of fermented soybean-based ingredients using the precision fed cecectomized rooster assay. The University of Illinois Institutional Animal Care and Use Committee approved all animal procedures prior to experimentation. Cecectomized roosters (n = 36; six roosters per substrate) were randomly allotted to one of five test substrates: 1) autoclaved soybean (ASB); 2) fermented soybeans (FSB); 3) fermented soybeans with probiotics (FSBP); 4) fermented soybean meal (FSBM); 5) fermented soybean meal with probiotics (FSBMP). After 26 h of feed withdrawal, roosters were tube-fed test substrates. Following crop intubation excreta samples were collected 48 h. Endogenous loss corrections for AA were made by using five additional cecectomized roosters. All data were analyzed using SAS version 9.4. All substrates had increased AA digestibilities, with all indispensable AA digestibilities being >80% except for lysine (78.1% to 86.9%). Tryptophan digestibility was less (P < 0.05) in FSB than other substrates, but other AA digestibilities were not different. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to nutritional guidelines for adult dogs, adult cats, growing puppies, and growing kittens. The most limiting AA was the same for all ingredients. In adult dogs, methionine was the most limiting AA based on National Research Council (NRC; DIAAS: 33.4-35.1), European Pet Food Industry Nutritional Guidelines (FEDIAF; DIAAS: 49.6-52.1), and Association of American Feed Control Officials (AAFCO; DIAAS: 60.2-63.2) guidelines. In adult cats, phenylalanine was the most limiting AA (DIAAS: 59.5-63.2) when using NRC guidelines, but DIAAS were above 100 for FEDIAF and AAFCO guidelines. In growing puppies, methionine was most limiting according to NRC (DIAAS: 56.7-59.6) and FEDIAF (DIAAS: 78.8-82.7) guidelines, but threonine was most limiting according to AAFCO (DIAAS: 68.8-72.3) guidelines. In growing kittens, methionine was most limiting according to NRC (DIAAS: 70.9-74.4) and AAFCO (53.4-56.0) guidelines, but phenylalanine was most limiting according to FEDIAF (DIAAS: 66.7-70.8) guidelines. Our results demonstrate that fermented soybean-based ingredients are high-quality protein sources. Even though they have one or more limiting AA, they would serve as strong complementary proteins for pet foods. Further research in dogs and cats is necessary to confirm sufficient palatability and digestibility, but these data suggest that they are valuable sources of protein for pet food.

153 Use of probiotics in feedlot diets

Abstract The Food and Agricultural Organization of the United Nations and World Health Organization classifies probiotics as live microorganisms that have health benefits when fed to animals. While the original purpose of probiotic use in beef cattle was to enhance rumen health and to establish a healthy gastrointestinal tract microflora in young calves, probiotic use in finishing cattle has been steadily increasing. The reason for this increase in use of probiotics in feedlot cattle diets is primarily due to public health concern with antimicrobial resistance from the use of antimicrobial technologies in feedlot cattle diets to improve performance and reduce the incidence of disease. Feedlot cattle consuming high concentrate diets for extended periods of time can experience shifts in rumen microflora that may be detrimental to rumen health which can impact overall animal performance. There are several different strains of probiotics (e.g., lactic acid producing, lactic acid utilizing bacteria,) that can function to optimize the microbial populations within the gastrointestinal tract to improve gut health. With improved gut health, improvements in nutrient digestion, absorption, immune function, and barrier function are possible. Several recent experiments supplementing feedlot cattle with probiotics have reported improved ADF digestibility, increased ruminal pH, improved ruminal lactic acid clearance, inhibited C. perfringens Types A and C growth in vitro, increased red blood cell superoxide dismutase activity, and improved average daily gains during certain portions of the feeding period. However, other probiotic supplementation experiments have not observed improvements in growth and health responses in feedlot cattle. The reason for the discrepancies between the experiments may be due to differences in animal production scenarios, the ingredient and nutrient composition of the basal diet, dosage of the probiotic, and the bacterial composition of the probiotic. Future research investigating the impact of individual strains of probiotics and combinations of different probiotic bacteria is warranted.

EVALUATING PHYTOGENIC COMPOSITION OF ORANGE PEELS, LEMON PEEL, LEMON GRASS, CURRY LEAVES, THEIR COMBINATIONS AND RESULTANT EFFECT ON BROILER CHICKEN PERFORMANCE

Phytogenics are becoming increasingly acceptable as alternative to in-feed growth promoters in farm animals. Some of the phytogenics identified included orange peel (OP), lemon peel (LP), lemon grass (LG) and curry leaf (CL). Therefore, the aim of this study is to assess the phytochemical composition of the test ingredients and the impact of dietary additives of selected phytogenics in different combination and equal quantity to determine their resultant synergistic effects on broiler chickens performance. A total of 320 day-old (Ross 308) broiler chickens were allotted to 8 dietary treatments with four (4) replicates of ten (10) birds each. Dietary treatments included basal diet without additive (negative control; T1), with antibiotics (positive control; T2), 50% LP+ 50% OP (T3), 50% LP+50% LG (T4), 50% LP+50% CL (T5), 50% OP+50% LG (T6), 50% OP+50% CL (T7), and 50% LG+50% CL (T8). The experiment lasted for 42 days. Analytical screening of test ingredients and growth performance were evaluated. Data obtained were subjected to one-way Analysis of Variance (ANOVA). Results obtained revealed that the test ingredients contain substantial quantities of phytochemicals including flavonoid, terpernoid, steroid and alkaloid. Feed conversion ratio was significantly reduced (p<0.05) in birds fed LP + CL supplemented diet at 3 weeks which resulted in the increased (p<0.05) final weight gain of birds in this treatment at 6 week. In conclusion, combinations of selected phytogeniics improved their phytochemical content such as tannin in LP + LG and improved final weight gain (LP + CL) better than the control groups.

Anti-ageing mechanism of topical bioactive ingredient composition on skin based on network pharmacology.

To elucidate the anti-ageing mechanism of the combination of eight ingredients on the skin from a multidimensional view of the skin. The target pathway mechanisms of composition to delay skin ageing were investigated by a network pharmacology approach and experimentally validated at three levels: epidermal, dermal, and tissue. We identified 24 statistically significant skin ageing-related pathways, encompassing crucial processes such as epidermal barrier repair, dermal collagen and elastin production, inhibition of reactive oxygen species (ROS), as well as modulation of acetylcholine and acetylcholine receptor binding. Furthermore, our invitro experimental findings exhibited the following outcomes: the composition promotes fibroblast proliferation and the expression of barrier-related genes in the epidermis; it also stimulated the expression of collagen I, collagen III, and elastic fibre while inhibiting ROS and β-Gal levels in HDF cells within the dermis. Additionally, Spilanthol in the Acmella oleracea extract contained in the composition demonstrated neuro-relaxing activity in Zebrafish embryo, suggesting its potential as an anti-wrinkle ingredient at the hypodermis level. In vitro experiments validated the anti-ageing mechanism of composition at multiple skin levels. This framework can be extended to unravel the functional mechanisms of other clinically validated compositions, including traditional folk recipes utilized in cosmeceuticals.

Hyperspectral Imaging Combined with Deep Transfer Learning to Evaluate Flavonoids Content in Ginkgo biloba Leaves.

Ginkgo biloba is a famous economic tree. Ginkgo leaves have been utilized as raw materials for medicines and health products due to their rich active ingredient composition, especially flavonoids. Since the routine measurement of total flavones is time-consuming and destructive, rapid, non-destructive detection of total flavones in ginkgo leaves is of significant importance to producers and consumers. Hyperspectral imaging technology is a rapid and non-destructive technique for determining the total flavonoid content. In this study, we discuss five modeling methods, and three spectral preprocessing methods are discussed. Bayesian Ridge (BR) and multiplicative scatter correction (MCS) were selected as the best model and the best pretreatment method, respectively. The spectral prediction results based on the BR + MCS treatment were very accurate (RTest2 = 0.87; RMSETest = 1.03 mg/g), showing a high correlation with the analytical measurements. In addition, we also found that the more and deeper the leaf cracks, the higher the flavonoid content, which helps to evaluate leaf quality more quickly and easily. In short, hyperspectral imaging is an effective technique for rapid and accurate determination of total flavonoids in ginkgo leaves and has great potential for developing an online quality detection system for ginkgo leaves.

The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics

Foodcrusts have received relatively little attention in the burgeoning field of proteomic analysis of ancient cuisine. We remain ignorant of how cooking and burial impact protein survival, and crucially, the extent to which the extractome reflects the composition of input ingredients. Therefore, through experimental analogues, we explore the extent of protein survival in unburied and buried foodcrusts and ceramics using ‘typical’ Mesolithic ingredients (red deer, Atlantic salmon and sweet chestnut). We then explore a number of physicochemical properties theorised to aid protein preservation. The results reveal that proteins were much more likely to be detected in foodcrusts than ceramics using the methodology employed, that input ingredient strongly influences protein preservation, and that degradation is not universal nor linear between proteins, indicating that multiple protein physicochemical properties are at play. While certain properties such as hydrophobicity apparently aid protein preservation, none single-handedly explain why particular proteins/peptides survive in buried foodcrusts: this complex interplay requires further investigation. The findings demonstrate that proteins indicative of the input ingredient can be identifiable in foodcrust, but that the full proteome is unlikely to preserve. While this shows promise for the survival of proteins in archaeological foodcrust, further research is needed to accurately interpret foodcrust extractomes.

Food Calories Generator through Deep Learning

Identifying food and calculating calories are key components of encouraging good eating habits and controlling dietary intake. These days, it's easier to create smart systems that can recognize food items from images or videos and calculate their calorie content using artificial intelligence, computer vision, and machine learning. This study gives an overview of the latest methods and tools for calorie counting and food identification. It looks at the challenges of accurately identifying different foods, including complex dishes and foods from various cuisines, and addresses the variables taken into account when determining the calorie content of food items, including ingredient composition, portion size, and nutritional makeup. To enhance user experience and enable comprehensive calorie tracking, it explores real-time processing capabilities, user-friendly interfaces, and integration with other health and fitness platforms. Additionally, it provides a list of potential recipes. The interface developed in the proposed system is currently trained to identify and provide the calories of 100 food items, including basic food items, fruits, vegetables, and processed foods. The research work uses a real-time dataset for training and employs software such as YOLOv8, and TensorFlow for practical implementation.

From Food Waste to Sustainable Agriculture: Nutritive Value of Potato By-Product in Total Mixed Ration for Angus Bulls.

Raw potato fries are a type of potato by-product (PBP), and they have great potential as a partial replacement of grain in animal feeds to improve the environmental sustainability of food production. This study aimed to investigate the effects of replacing corn with different levels of PBP (0%, 12.84%, 25.65%, and 38.44%) in the total mixed ration (TMR) of Angus bull. Sixty 16-month-old Angus bulls (548.5 ± 15.0 kg, mean ± SD) were randomly assigned to four treatments. The results indicated that with the increase in the substitution amount of PBP, the body weight decreased significantly. The dry matter apparent digestibility and starch apparent digestibility linearly decreased as PBP replacement increased. The feed ingredient composition in the TMR varied, leading to a corresponding change in the rumen microbiota, especially in cellulolytic bacteria and amylolytic bacteria. The abundance of Succiniclasticum in the 12.84% PBP and 38.44% PBP diets was significantly higher than that in the 0% PBP and 25.65% PBP diets. The abundance of Ruminococcus linearly increased. In conclusion, using PBP to replace corn for beef cattle had no negative impact on rumen fermentation, and the decrease in apparent digestibility explained the change in growth performance. Its application in practical production is highly cost-effective and a strategy to reduce food waste.

Analysis of chicken and pig DNA content in commercial dry foods for adult cats.

Among pets, cats are the most popular in Europe. Despite the fact, the interest in the safety and quality of their food is much lower compared to the interest of caregivers in the nutrition of dogs. In this research, 27 commercial cat foods were analyzed for mislabeled component composition. Cat foods were divided into a control group, a group of fish foods and a group of other foods with alternative sources of animal protein. Chicken and pig DNA detection was performed using real-time PCR. In this research, 100% of the cat foods contained chicken DNA and 96% of the foods - pig DNA, despite the lack of declaration of these ingredients on the product label. The results indicate that cat food appear to be mislabeled to an even greater extent than dog food. Moreover, manufacturers' declarations in terms of ingredient composition do not reflect the actual composition of commercial products available on the market and intended for everyday feeding of animals. Mislabeling of these products also poses a risk for animals suffering from food allergies.

Community Empowerment in Making Natural Soap from Used Cooking Oil and Red Ginger

Used cooking oil can be reused, one of which is to make liquid soap. Used cooking oil is first filtered and then clarified with activated carbon. This study aims to process used cooking oil into liquid soap by adding the red ginger extract to the formula. The method used in this research is the descriptive method. The results of this study showed that the liquid soap sample containing a red ginger extract did not meet the applicable standards based on several test parameters. Therefore, further research and development are needed to improve the composition of soap-making ingredients so that they can produce products that are more effective when used in everyday life.

Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.

The rapid increase in the production of powdered milk-tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk-tea powders. The production process of milk-tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein-protein, protein-carbohydrate, protein-polyphenol, carbohydrate-polyphenol, and carbohydrate-polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk-tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk-tea powders.

Combination of fermentation and enzymolysis enhances bioactive components and function of de-oiled rice bran.

De-oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co-treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment. Following fermentation-enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg-1, respectively. Antioxidant tests in vitro demonstrated that the co-treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO-1 and NQO1 in the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway stimulated by H2O2. Fermentation-enzymolysis co-treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co-treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry.

PERFORMANCE CHARACTERISTICS AND HAEMATOLOGICAL INDICES OF BROILER FINISHER BIRDS FED DIFFERENT INFUSION LEVELS OF NEEM LEAF EXTRACT.

A research study was carried out in a 21 days experiment to determine the performance characteristics and haematological indices of broiler birds fed different infusion levels of neem leaf extract. The diets contain equal composition of feed ingredients at finisher phase for all treatment. Eighty "fidan" breed of unsexed day old chicks were randomly distributed into five treatment group of sixteen birds each into which neem leaf extract was incorporated at levels of 0, 25, 35, 45 and 55ml/litre of drinking water representing T1, T2, T3, T4 and T5 respectively. Birds on the 55ml/litre of neem leaf infusion had significantly (p<0.05) superior values in terms of average final body weight, average daily weight gain, average daily feed intake and feed conversion ratio. The haematological indices studied showed that treatment effect was significantly (p<0.05) different among dietary groups, with treatment 5 having the highest value of white blood cell (WBC) and hemoglobin. While values for packed cell volume (PCV) and red blood cell (RBC) showed no significant (p>0.05) difference among treatments.

Labelling and composition of food, basic aspect in the update of the food composition tables

Food and beverage composition tables are a crucial element for determining nutrient intakes from the dietary records of foods and beverages. Knowing their composition and how they are updated is an essential mechanism for reliably providing real data on these intakes, otherwise it could be the case that current food and beverage consumption would be reflected in nutrient conversion with information on ingredient composition and nutritional value from 5, 10, 15 or 20 years ago, with the resulting deviations in the interpretations, especially in macronutrients, from the existing reality.

Effect of glycerol supplementation in early lactation on metabolic health, milking activity, and production of dairy cows in automated milking system herds

The objective of this study was to quantify the effects of supplementing early-lactation cows with a dry pure glycerol product, delivered through the automated milking system (AMS) concentrate, in the first 21 DIM on metabolic markers, milking behavior, and milk production. In 5 commercial AMS dairy herds, 389 dairy cows were randomly assigned, controlling for parity, 21 d before expected calving to 1 of 2 treatments, within farm: (1) the control group (CON) which received the standard AMS pellet (n = 213) from 1 to 150 DIM; or (2) the glycerol group (GLY), which received the treatment AMS pellet (n = 176) formulated to additionally deliver 250 as fed g/d of glycerol product from 1 to 21 DIM, followed by the standard AMS pellet from 22 to 150 DIM. Across all farms, cows were fed partial mixed rations that were similar in ingredient and nutrient composition. One prepartum blood sample and 5 postpartum blood samples were collected from each cow to determine serum nonesterified fatty acids (NEFA), blood BHB, and blood glucose concentrations. Cow BCS was recorded every 21 d from -21 to 63 DIM. Data were collected and analyzed for the treatment period (1-21 DIM) and a follow-up period (22-150 DIM). We detected no treatment effect on serum NEFA concentrations in the first week of lactation. We detected a treatment by time interaction for blood BHB and blood glucose, where GLY cows tended to have increased BHB concentrations at 5 DIM and had decreased glucose concentrations at 9 and 12 DIM. We detected an interaction of BCS with treatment on the incidence of BHB ≥1.2 mmol/L, whereby over-conditioned CON cows (BCS ≥3.5) were 3.5 times more likely to have a high BHB test than CON cows with normal prepartum BCS. During the treatment period, GLY cows had 0.1 ± 0.05 more successful milkings per day, were delivered 0.27 ± 0.05 DM kg/d more AMS concentrate, and tended to yield 0.8 ± 0.47 kg/d more milk. During the follow-up period, GLY cows had 0.1 ± 0.04 more successful milkings per day, were delivered 0.18 ± 0.06 DM kg/d more AMS concentrate, and yielded 1.5 ± 0.53 kg/d more milk than CON cows. Glycerol supplementation allowed cows to maintain better BCS, as GLY cows lost less BCS from calving to 63 DIM than CON cows. Overall, the results of this study demonstrate that supplementing pure glycerol through the AMS concentrate for the first 21 DIM can reduce BCS loss in early lactation, improve milking behavior, and increase milk yield to mid-lactation.

РАЗРАБОТКА ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНЫХ МОЛОЧНЫХ ПРОДУКТОВ СО СПЕЦИЯМИ

The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks determines a wide range of unique properties, enhancing the biological value, functionality of dairy drinks and expanding the range of products for various groups of the population. The chemical composition of plant ingredients contains a number of active groups of flavonoids and polyphenols with strong antioxidant properties that affect the human body by neutralizing free radicals, enhancing the human immune system and ensuring longevity. The object of the study was milk drinks enriched with biologically active substances of raw materials of plant origin. To achieve the objectives, experimental studies were conducted to develop a recipe for fresh milk drinks with spices and herbs. Based on the results of the examination of experimental samples for physicochemical and organoleptic indicators, the best samples with high quality ratings were established. Recipes for 8 types of functional milk drinks with spices Zdorov'e were developed with a justification for the dose of plant ingredients, the stage of their introduction, technological modes of milk pasteurization and features of the preparation of spices for introduction into the milk base were worked out. The data on the shelf life of the new line of fresh milk drinks were obtained. The recommended shelf life is 14 days at a storage temperature of 2 ±1 °C. The new technology does not require specialized equipment, the duration of the technological process is similar to classical technologies.

Chemical composition of Ecstasy tablets seized in Poland between 2005 and 2020.

The most commonly associated substance found in Ecstasy tablets is MDMA (3,4-methylenedioxymethamphetamine). In our study, we showed how the composition of psychoactive ingredients in Ecstasy tablets seized on the drug market in Poland has changed in the years 2005-2020. The study material consisted of nearly 20,000 single Ecstasy tablets seized by representatives of law enforcement (the police, prosecutors) from 2005 to 2020 and analysed by the Institute of Forensic Research, Krakow, Poland. The analysis of the tablets was carried out by gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography with diode array detection (HPLC-DAD) and ultra-high-performance liquid chromatography with photodiode array detection (UHPLC-PDA). Currently, new types of MDMA tablets are introduced onto the market, available in various colours and shapes. Our study showed that tablets sold on the street as Ecstasy have variable purity and sometimes contain little or no MDMA. The mean content of MDMA in one tablet seized in 2005-2011 decreased from 90 to 50mg. In 2013, Ecstasy tablets with a very high MDMA content (average 195mg per tablet) appeared on the market, but in the next 2years, the MDMA content decreased again. From 2016, the average MDMA content began to rise again, ranging from 60 to 280mg. Tablets sold as Ecstasy also contained completely different psychoactive substances, including new psychoactive substances (NPS) (found in almost 20% of all examined tablets sold as Ecstasy) belonging to different chemical groups or their dangerous combinations (i.e. phenylethylamines, piperazines, tryptamines, cathinones, arylalkylamines, arylcyclohexylamines and piperidines). Such a large variety of psychoactive substances in Ecstasy tablets is associated with a high risk for users unaware of their composition.