Ethanol Food Research Articles

Risk assessment of low-dose ethanol in food.

A high variety of food contains low doses of ethanol which are sometimes difficult to identify by consumers (adults or children). However, even low doses of ethanol intake raises several toxicological concerns. In the present study, an enzymatic assay and an HS-GC/MS procedure were applied to determine the ethanol levels of 1260 samples from different food categories covering "nonalcoholic" beer, fruit juices/drinks, baked goods, bananas and baby foods. Based on these results, ethanol levels resulting from acute or chronic ethanol intake was calculated using consumption data from the EFSA Comprehensive European Food Consumption Database. Thus, health-based guidance values (HBGV) for ethanol intake were derived for acute or chronic exposure based on the available literature. For acute exposure, very few samples resulted in concerning ethanol uptake levels but following chronic exposure the here derived HBGV level was exceeded in several cases. This is mainly due to the following reasons: (1) certain amounts of ethanol are still tolerated in "nonalcoholic" beer and (2) presence of endogenous produced ethanol in bananas or baked goods via fermentation. Most analysed food samples, however, do not result in elevated ethanol doses linked with a potentially high risk following acute and chronic consumption by adults and children.

Forensic determination of ethanol in import and local prepared vinegar for halal in accordance with Shafi’i school of jurisprudence

The percentage of ethanol in food has raised controversy in Muslim society. Different countries have their standard for the permissibility of ethanol percentage in foods and drinks. Malaysian National Fatwa Committee only permitted below 1% of ethanol in food or drinks. Vinegar contains ethanol which resulted from an incomplete fermentation process. This study aimed to determine the ethanol content in vinegar and to compare modern processing and traditionally produced vinegar. The methods of processing vinegar and alcohol content were analysed based on Shafi’i schools of jurisprudence guidelines in producing vinegar. This study utilised two methods to obtain research data; laboratory analysis and interview. Laboratory analysis used Ultraviolet-Visible Spectrophotometer (UV-Vis) and Infrared Spectroscopy (IR) as the instrument of analysis. A total of ten random samples of imported and locally produced vinegar were analysed in this study. As for qualitative analysis, this study used content analysis through descriptive, deductive, and comparative analysis approaches. NVIVO 7.0 software program was used to help in analysing qualitative data. Results showed that the highest ethanol content was 3.21% in black vinegar while the lowest percentage of ethanol is in the traditionally produced Nipah vinegar, which was 1.70%. Interviews found that the traditional method used in the process of making traditional vinegar is in line with Shafii schools of jurisprudence’s guidelines for producing vinegar. All samples analysed for ethanol content were above the borderline allowed by Malaysian National Fatwa Committee (1% v/v). Thus, this study suggested that permitted ethanol content standards for processed foods through fermentation methods be reviewed and improved

P22-04 Assessment of low-dose ethanol in food

P22-04 Assessment of low-dose ethanol in food

Fabry-Perot Interferometer Based on Suspended Core Fiber for Detection of Gaseous Ethanol

An optical fiber tip sensor based on a Fabry–Perot interferometer is proposed for the detection of ethanol in the gas phase. The sensor is fabricated by fusion splicing one end of the suspended core fiber to a single mode fiber, whereas the other end is kept open to enable the interaction between the light propagating in the suspended core and the ethanol gas molecules. The sensor was tested with different percentages of ethanol, exhibiting a linear response between 0 and 100 wt.%, with a sensitivity of 3.9 pm/wt.%. The proposed sensor, with a length of a few hundred micrometers, can be an alternative solution for the detection of gaseous ethanol in foods or beverages, such as wines and distilled drinks.

Determination of ethanol in foods and beverages by magnetic stirring-assisted aqueous extraction coupled with GC-FID: A validated method for halal verification

An in-house method, employing magnetic stirring-assisted aqueous extraction combined with gas chromatography-flame ionization detector, for determination of ethanol in different foods and beverages was validated according to the ISO/IEC 17025 standard. Validation parameters, including selectivity, method limits of detection (approx. 0.006 mg/g) and quantification (approx. 0.02 mg/g), linearity (R2 of >0.999), trueness (relative biases of <3%), accuracy (recoveries of 96–105%), and precision (relative standard deviations of <5%), were satisfactory. The proposed method was as accurate and precise as and more sensitive than the AOAC method 2016.12, with estimated relative expanded uncertainties of around 8% for all samples. The validated method was successfully applied for determination of ethanol in 108 commercially processed foods and beverages, and it could be used for halal verification. Accordingly, this study provided a reliable method for routine quantitative analysis of ethanol in processed foods and beverages to ensure their halal integrity prior to halal certification.

Amperometric biosensors based on oxidases and PtRu nanoparticles as artificial peroxidase

Catalytically active nanomaterials have several advantages over their natural analogues when used as artificial enzymes (nanozymes), namely, higher stability and lower cost. Nanozymes with metallic nanocomposites are promising catalysts for biosensing applications. The aim of the current research is to construct oxidase-based bioelectrodes for food analysis using nanozymes as peroxidase mimetics. Bimetallic PtRu nanoparticles (nPtRu) coupled with alcohol oxidase (AO) and methylamine oxidase (AMO) were chosen to construct amperometric biosensors (ABSs) for primary alcohols and methylamine (MA). Both ABSs show high sensitivities (336 A·M−1·m−2 for the AO-ABS and 284 A·M−1·m−2 for the AMO-ABS), broad linear ranges (25–200 µM ethanol and 20–600 µM MA) and satisfactory storage stabilities. Practical feasibility of the constructed ABSs was demonstrated on food samples. High correlation between contents of MA and ethanol in foods determined by the ABSs and reference methods was observed.

Cooking with beer: How much alcohol is left?

When cooking with beer and other alcoholic beverages the loss of ethanol relative to loss of water determines the final concentration of ethanol in the food, but predicting the rate of loss is not simple. Since many people for various reasons (drivers, pregnant women etc.) may strictly want to limit their ethanol intake, it is important to obtain knowledge on this topic. Knowing the final ethanol concentration in prepared foods is also crucial for precisely calculating the energy content of a food. In the current study ethanol was quantified using gas chromatography in ten foods prepared with beer: vinaigrette, pancake, carrot soup, rye bread porridge, steamed fish, spareribs, braised beef, rye bread and wheat bread before, during and after preparation. The estimated amount of ethanol per serving was calculated accordingly. The final concentrations in the foods were in the range from 2.62% (v/v) and 2.48% (w/w) to below detection limit. The highest estimated amount of ethanol per serving was accordingly 1.28g which would be of little concern to most people. Theoretical concentration values calculated from the recipe were in most cases higher than the measured ones, since these values do not reflect the loss during preparation. Nor do the theoretical concentration values reflect the production of ethanol in yeast fermented foods as demonstrated by the rye bread in which case the measured ethanol concentration was higher than the theoretical. The heat-treated foods generally decreased in ethanol concentration during preparation, implying that a higher proportion of the initial amount of ethanol has been lost than of water. The decrease in ethanol concentration observed during cooking further implies that the cook can control the final ethanol content of a food by adjusting cooking time. The other parameter in control of the cook is the initial concentration as prescribed by the recipe.

Detection of ethanol in food: A new biosensor based on bacteria

A microbial biosensor for determination of ethanol has been developed. The microbial ethanol biosensor comprises a Methylobacterium organophilium-immobilized eggshell membrane and an oxygen (O2) electrode. The microbial biosensor responds linearly to ethanol in the range 0.050–7.5mM with a detection limit of 0.025mM (S/N=3) and the response time is 100 s. The optimal loading of bacterial cells on the biosensor membrane is 40mg (wet weight). The optimal working conditions for the microbial biosensor are pH 7.0 phosphate buffer (50mM) at 20–25°C. The interference test, operational and storage stability of the biosensor are studied in detail. Finally, the biosensor is applied to determine the ethanol contents in various alcohol samples and the results are comparable to that obtained by a gas chromatographic method. Our work demonstrates that the proposed microbial biosensor is a reliable method to determine the ethanol content in wine samples.

Sugars are complementary resources to ethanol in foods consumed by Egyptian fruit bats

Food resources are complementary for a forager if their contribution to fitness is higher when consumed together than when consumed independently, e.g. ingesting one may reduce the toxic effects of another. The concentration of potentially toxic ethanol, [EtOH], in fleshy fruit increases during ripening and affects food choices by Egyptian fruit bats, becoming deterrent at high concentrations (>/=1%). However, ethanol toxicity is apparently reduced when ingested along with some sugars; more with fructose than with sucrose or glucose. We predicted (1) that ingested ethanol is eliminated faster by bats eating fructose than by bats eating sucrose or glucose, (2) that the marginal value of fructose-containing food (food+fructose) increases with increasing [EtOH] more than the marginal value of sucrose- or glucose-containing food (food+sucrose, food+glucose), and (3) that by increasing [EtOH] the marginal value of food+sucose is incremented more than that of food+glucose. Ethanol in bat breath declined faster after they ate fructose than after eating sucrose or glucose. When food [EtOH] increased, the marginal value of food+fructose increased relative to food+glucose. However, the marginal value of food+sucrose increased with increasing [EtOH] more than food+fructose or food+glucose. Although fructose enhanced the rate at which ethanol declined in Egyptian fruit bat breath more than the other sugars, the bats treated both fructose and sucrose as complementary to ethanol. This suggests that in the wild, the amount of ethanol-containing fruit consumed or rejected by Egyptian fruit bats may be related to the fruit's own sugar content and composition, and/or the near-by availability of other sucrose- and fructose-containing fruits.

Factors affecting the accuracy of the determination of diethyl phthalate in vodka, ethanol, and samples of illegal alcoholic products

Samples of illegally produced strong alcoholic beverages from the cities of Kyzyl and Stavropol were studied using gas chromatography and gas chromatography-mass spectrometry. It was found that all of the samples were prepared from high-purity food or hydrolysis ethanol (characteristic impurity compounds that are the markers of synthetic alcohol were absent), which met the requirements of GOST (State Standard) R 51698-2000. In the samples of illegal alcohol (from Kyzyl), diethyl phthalate (850–1284 mg/L) and, in one sample, ethylene glycol (380 mg/L, accidental contaminant) were found. The occurrence of diethyl phthalate indicated that vodka (aqueous alcohol mixture) was prepared from commercial denatured alcohol. An analysis of regulatory documents and published data allowed us to draw the following conclusions: (1) diethyl phthalate does not meet the requirements imposed on denaturing additives, and it is used as a denaturing agent only in Russia; (2) the test samples of illegal alcohol do not differ from food ethanol solutions of analogous strength in terms of acute toxicity parameters; and (3) surrogate alcohols in illicit trade are not the main reason for high mortality from alcohol intoxication in the test region (Kyzyl and the Tyva Republic).

Liquid–vapour partition of ethanol in bakery products

Ethanol is a common ingredient in formulated foods, naturally present or added in liquid form in order to achieve the desired sensorial properties. In many complex foods this volatile compound could also serve interestingtechnological functions, as well as extending their shelf-lives, owing to its capacity to inhibit or reduce the rate of microbial growth. At the European level there are no known restrictions regarding the use of ethanol in foods as a preservative, while in Italy, current regulations allow its addition as an anti-moulding agent in pre-packed bread, at a maximum concentration of 2% on a dry weight basis. This research studied the effect of water activity (a w ) and water content on the ethanol vapour pressure of sliced white bread, previously equilibrated at various a w values and with 2% ethanol added. Different a w values were obtained by both rehydration from previously freeze-dried bread, and dehydration from the fresh product. The results showed that both a w and moisture affected the vapour pressure of ethanol as a consequence of water-solute and ethanol-solute interactions in the matrix. These interactions varied according to the modality of equilibration (desorption or absorption) at a given a w . The results are discussed in terms of ethanol activity (a e ), computed as the ratio between the ethanol vapour pressure in bread and the vapour pressure of pure ethanol at the same temperature. This index, analogous to a w , proved to be useful in evaluating the 'freedom' of the ethanol present in a food matrix to be released in the vapour phase.

Solution properties of ethanol in water

The packing propensity of ethanol in aqueous solution is very unusual, yet ethanol finds extensive use both in the food and the pharmaceutical industry. An analysis of the solution properties of increasing concentrations of ethanol in water at 20° and 37°C reveals valuable information about its packing characteristics. Apparent molar and specific volumes provide information about the interaction of ethanol with surrounding water structure. Isentropic apparent molar and specific compressibilities indicate the extent to which the hydration layer around the ethanol molecules can be compressed. Compressibility hydration numbers show the number of water molecules that are displaced by the introduction of the ethanol to water. The enhanced packing efficiency of ethanol in water at low concentrations, is affected by the formation of cage-like structures around the hydrophobic end of the molecule. At high concentrations, however, linear chains or rings of ethanol molecules are formed which change its mode of packing within the three-dimensional structure of water. These effects may be used to help explain the mechanism of action of ethanol in food, pharmaceutical and other applications.

Ethanol in food: liquid–vapour partition in model systems containing Maillard reaction products

The effect of Maillard reaction products (MRPs) with different browning degree on the liquid–vapour partition of ethanol was studied in model systems. In particular, glucose–glycine aqueous solutions subjected to different heat treatments, which consequentely had different water activity values, were added to increasing amounts of ethanol and analysed for ethanol vapour pressure. In order to study the effects of the water activity change and of melanoidins' formation on the ethanol partition, experiments were also carried out on samples equilibrated at the same water activity. Ethanol vapour pressure decreased as the Maillard reaction proceeded. This result was attributed to the increase in water activity rather than to binding effects of melanoidins towards ethanol. Changes in water activity were mainly due to reagent consumption, water molecule formation and melanoidin production.

France - analysis of ethanol in food

France - analysis of ethanol in food

Biosensors for analysis of ethanol in food: effect of the pasting liquid

An amperometric biosensor for ethanol was constructed by using an alcohol dehydrogenase and NAD + modified carbon paste electrode. The sensor response to ethanol was studied using various pasting liquids. The electrode made with hexadecane as the pasting liquid showed an increase in sensitivity and linearity, compared to the one prepared with paraffin oil. This sensor was tested by assaying ethanol in beer and wine and the results compared favourably with spectrophotometric determinations.

Biosensors for Analysis of Ethanol in Foods

ABSTRACTAn amperometric ethanol sensor was constructed by co‐immobilization of alcohol dehydrogenase (ADH) and bovine serum albumin (BSA) in carbon paste containing entrapped NAD+. Conditions for optimum electrode response were determined by manipulation of experimental variables. Incorporation of both ADH and NAD+ in carbon paste resulted in better relationships between the enzymatic reaction and the electrochemical process. The surface of such an electrode could be renewed by polishing and smoothing on a clean paper. The sensor showed rapid response time and high sensitivity.

Inelastic Preference for Ethanol in Rats: An Analysis of Ethanol's Reinforcing Effects

This experiment evaluated the relationship between availability of ethanol and preference for ethanol in rats. One dipper served a mixture of 10% ethanol and 10% sucrose, and a second dipper served 10% sucrose. In the first condition, access to each dipper was governed by a variable-interval 5-s schedule. In subsequent conditions, the interval requirement for the ethanol mixture was increased to 30 s. However, increases in the interval requirement did not decrease preference for ethanol. Instead, preference increased somewhat or remained about the same. In contrast, when both dippers served sucrose, increases in the interval requirement at one dipper systematically shifted preference to the other dipper. Analysis showed that preference for ethanol was correlated with amount of ethanol consumed, whereas preference for sucrose was correlated with changes in the reinforcement contingencies. Ethanol's food value, as measured by calories, did not predict preference. Rather, the results were most simply explained by the theory that ethanol's pharmacological consequences maintained responding.

Determination of Glucose, Sucrose, Lactose, and Ethanol in Foods and Beverages, Using Immobilized Enzyme Electrodes

An enzyme electrode coupling immobilized oxidase enzymes with a hydrogen peroxide-sensitive electrode is described. An enzyme or enzymes are immobilized in a thin microporous membrane which fits directly over a platinum anode held at +0.700 V relative to a Ag/AgCl2 reference electrode. When an enzyme substrate diffuses into the membrane, hydrogen peroxide is produced. The hydrogen peroxide is then oxidized at the platinum anode, producing an electrical current that is directly proportional to hydrogen peroxide concentration, and hence substrate concentration. Glucose and sucrose in cereal samples, lactose in cheese, and ethanol in beer and wine were determined using enzyme electrodes. Relative precision of replicate analyses was better than +/- 2% and agreement with AOAC methods was good.