Syrup Research Articles

Characterization of carbonated beverage fortified with chamomile herbal extract.

The current study was planned to provide nutrient dense carbonated beverage fortified with chamomile herbal extract that was rich in healthy nutrients and best to use. Infusion method was used to prepare chamomile herbal extract. After adding flavor and sugar syrup, carbonation was done. Different treatments were prepared (T0, T1, T2, T3, T4, and T5). The antioxidant potential, physiochemical properties, and sensory attributes of beverage were assessed. Results showed that addition of chamomile enhanced the antioxidant and physiochemical properties of beverage. The DPPH activity, total phenolic content, and total flavonoid content were observed as 49.23 ± 0.03 (%), 136.92 ± 0.06 (mg GAE/L), and 1989.47 ± 0.07 (mg QE/L), respectively, among T5 with 12% of chamomile extract. Moreover, the acidity increases from T0 to T5 (0.191 ± 0.01 to 0.220 ± 0.01). Furthermore, the overall acceptability of T4 was highest among sensory attributes.

Development and Sensory Quality of Rice Base Candy Supplemented with Mushroom and Walnut Flour

An attempt was made to create a rice-based candy that also contained dry mushroom and walnut powder in order to create a Nutri play candy for the teenage population that is unable to obtain the necessary nutrition value from their food on a regular basis. Only sugar syrup was added during the manufacture of the other candies. On the basis of the sensory characteristics of the sample (measured on a 9-point hedonic scale), the process parameters of sugar concentration, temperature, heating time, and texture were examined. The ideal solid candy needs to be processed at 115 °C for 7 minutes at 9% rice powder content. Similarly, after carrying out the same experiment with rice-based candy, it was discovered that utilizing 40% raw sugar, processing at 115 degrees Celsius for 7 minutes, was the optimal combination for its manufacture. Investigations were also conducted into the sensory aspects of the final product and the three factors (Jain el al., 2000). Analysis was done on the samples' changes in sugar content and nutritional value as a function of temperature, heating duration, and sugar concentration. Candy was accepted or liked on the basis of sensory evaluation as it was rated between 7-9 .The candy's nutritional value increases by adding mushroom and walnut flour. As it fulfill the basic protein and energy requirement as well as PUFA and MUFA of teenage group. Candy is the acceptable form which is easily consumed or accepted by teenage. Confection made of rice was determined to conform with FSSAI standards.

Enzymatic conversion of pineapple plant stem starch and lignocellulosic materials into sugar syrups

Managing pineapple waste amid increasing demand is crucial and repurposing this waste offers a sustainable solution. Pineapple stems, an overlooked resource rich in starch and lignocellulosic materials, were explored in this study. Enzymatic hydrolysis was used to convert the stems into sugar syrup. Optimal conditions resulted in a sugar concentration of 107.88 ± 1.56 g/L from 10% starch, using 1% (v/v) Dextrozyme and Celluclast 1.5 L. Hydrolysis was most efficient at 70 °C for starch and 40 °C for lignocellulose. The produced syrups match high fructose corn syrup (HFCS) in water activity, moisture content, and color, making them a promising alternative in food industry.

Novel HPTLC method for simultaneous estimation from ternary mixture of chlorpheniramine maleate, dextromethorphan hydrobromide and phenylephrine hydrochloride in syrup formulations

A synergic antihistamine, cough suppressant, and decongestant combination of chlorpheniramine, dextromethorphan, and phenylephrine is used to treat acute respiratory infections caused by seasonal viruses. The effective qualitative and quantitative methods require the simultaneous measurement of a ternary combination in the pharmaceutical syrup dosage form. Therefore, a new, simple, fast and robust high performance thin layer chromatographic (HPTLC) method has been developed and validated for chlorpheniramine maleate (CPM), dextromethorphan hydrobromide (DEXO) and phenylephrine hydrochloride (PE). The chromatographic separation was carried out on precoated aluminium plates with silica gel 60 F254 as the stationary phase. Mobile phase used was chloroform: methanol: ammonia (2.5:7.5:0.3, v/v/v) for proper separation. The detection was carried out at 270nm wavelength in absorbance mode. Developed method was validated as per International Council for Harmonization (ICH) Q2 (R1) guideline. The linearity range is 400 to 1400ng/band for CPM, 3000 to 11500ng/band for DEXO and 1000 to 3500ng/band for PE with correlation coefficient ≥0.995. The consistent lower values of relative standard deviation (RSD, %) for precision and robustness study indicate the method reliability. The percent recovery ranged from 97.82 to 102.03% indicates the good accuracy of the method. The proposed method was complying for the analytical method validation parameters suggested by the ICH Q2 (R1) guideline. The method was found to be simple, rapid and reliable for the simultaneous estimation of CPM, DEXO and PE from its pharmaceutical syrup dosage form. The method was successfully applied to quantify these analytes from the several pharmaceutical syrup dosage form.

Features of structural improvement of the cooking appliance for confectionery mass

The object of this study is the process of making confectionery masses using the example of boiling the jam mass with the introduction of pre-dried fruit and berry raw materials, followed by boiling in a sugar syrup solution on an advanced cooking device. A feature of the improved cooking apparatus is the elimination of intermediate heat carriers, ensuring mobility, and increasing the heat exchange surface. Additional heating of the stirring device increases the total heat exchange surface by 0.23 m2. The elimination of the steam component made it possible to install the device on a moving platform, thereby ensuring its use in small confectionery workshops. A method of jam production with the introduction of pre-dried fruit and berry raw materials and subsequent boiling in a sugar syrup solution is proposed. A feature is preliminary drying of raw materials in a vertical cylindrical IR dryer to 25...35 % SR at a temperature of 40...55 °С, grinding to 1.0...3.0 mm, with subsequent addition to sugar syrup. Boiling of the jam mass with the introduction of plant ingredients was carried out in the temperature range of 50...60 °С in the improved mobile design of the cooking apparatus to the content of 60...75 % SR, within 10...15 minutes. The set duration of output (620 s) to the stationary mode of cooking the jam mass at a temperature of 55 °С in the improved design of the cooking apparatus, which is 30 % less. The introduction of a stirrer design with a heating surface increases the usable heating surface by 0.23 m2, while the cooking time for jam, for example, is reduced by 26 %, and the specific heat consumption is reduced by 1.34 times. The use of an improved mobile device in the practical activities of enterprises of the industry will make it possible to reduce the time of cooking confectionery masses and improve operational indicators

Establishment of quality standards for syrup from viburnum fruit meal

An adjusted dosage form has been developed in the form of a syrup using low-waste technology — from the meal of the fruits of Viburnum viburnum. Viburnum fruit meal contains higher fatty acids, triterpenoids, phytosterols, and carotenoids. Medicines of plant origin have a number of undeniable advantages compared to synthetic ones, since their composition ensures safety and better tolerability due to the variety of biologically active substances (BAS) of plants, they can have a complex effect on the body, and they can be used for a long time. However, the main issue is that, despite their high bioavailability and cost-effectiveness, herbal medicines are complex to design and require the development of a number of technological solutions. Equally important are the issues of establishing quality standards — standardization of the developed dosage form. The syrup was prepared from simple sugar syrup with the addition of dry extract from viburnum fruit meal. Purpose of work. Development and establishment of quality standards for the developed dosage form — syrup from viburnum fruit meal. Materials and methods. High performance liquid chromatography (HPLC) method. Let us use it to establish standards in quantitative terms for chlorogenic acid. Permanganatometry. This technique was used to determine the quantitative content of the amount of tannins in terms of gallic acid. Results. It was established that the content of chlorogenic acid in the developed syrup is 0.214 ± 0.006 %, the content of tannins in terms of gallic acid is 0.494 ± 0.014 %. Indicators acidity (pH) — 3–5, density — 1,360 to 1,420 g/cm3, microbiological purity — category 3 B. Conclusion. The result of the research was the establishment of the main indicators of syrup quality, namely the quantitative content of the main biologically active substances — chlorogenic acid and tannins in terms of gallic acid. In addition, such indicators as acidity (pH), density, and microbiological purity were determined.

Raw starch degrading alkaline α-amylase from Geobacillus kaustophilus TSCCA02: Production, characterization, and its potential for application as a detergent additive.

Geobacillus kaustophilus TSCCA02, a newly isolated strain from cassava (Manihot esculenta L.) rhizosphere soil in Thailand, showed maximum raw starch degrading enzyme (RSDE) activity at 252.3 ± 9.32 U/mL with cassava starch and peptone at 5.0 and 3.0 g/L, respectively. 16 S ribosomal RNA (rRNA) sequencing and phylogenetic tree analyses indicated that the TSCCA02 strain was closely related to G. kaustophilus. The crude RSDE had optimal activity at 60°C and pH 9.0. This enzyme degraded various kinds of starch including potato starch, cassava starch, rice flour, corn starch, glutinous rice flour, and wheat flour to produce sugar syrup at 60°C, as confirmed by scanning electron microscopy (SEM), thin-layer chromatography (TLC), and Fourier-transform infrared spectroscopy (FTIR). The major end products of starch hydrolysis were maltose and maltotriose with a small amount of glucose, confirming this enzyme as an α-amylase. The enzyme improved the washing efficiency of cotton fabric with commercial detergent. Results indicated the potential of alkaline α-amylase produced from a new isolate of G. kaustophilus TSCCA02 for application as a detergent additive on an industrial scale.

Sublethal effects of imidacloprid-contaminated honey stores on colony performance, queens, and worker activities in fall and early winter colonies.

Neonicotinoid-contaminated sugar stores can have both near term and long term effects on honey bees due to their persistence in honey stores. Effects of imidacloprid food stores contaminants were examined in subtropical colonies that experience reduced brood rearing and foraging during overwintering. Colonies were given treatment sugar syrup containing 0 ppb (control), 20 ppb (field relevant), or 100 ppb (above field relevant) imidacloprid over six weeks to simulate contaminated fall nectar. Colonies were evaluated immediately (post-treatment) and 10 weeks (mid-winter) after treatment to compare proximal and latent effects. Post-treatment 0 ppb and 20 ppb colonies had more workers than 100 ppb colonies while 0 ppb colonies more brood than 20 ppb or 100 ppb colonies. Mid-winter 0 ppb and 20 ppb colonies had more workers than 100 ppb colonies and 0 ppb colonies more brood than 100 ppb colonies. Colonies experienced seasonal declines in stored pollen but no treatment effects. Lower 100 ppb colony performance was associated with reduced effort rather than lifespan. RFID (Radio Frequency Identification) tracking revealed that workers had similar adult lifespans across treatments; however, 100 ppb workers engaged in activities outside the colony for less time than 0 ppb workers. Imidacloprid exposure affected queen but not worker nutritional physiology. Nurses retained well-developed hypopharyngeal glands (as indicated by head protein) across treatments. Mid-winter queens from 0 ppb colonies had marginally higher ovary protein than queens from 100 ppb colonies and more ovary lipids than queens from 20 ppb colonies. However, queen nutrient stores in non-reproductive tissues (fat bodies) did not differ across treatments. Queens from different treatments were attended by comparable numbers of retinue workers and had similar gland contents of four QMP (Queen Mandibular Pheromone) components essential to queen care. High levels of imidacloprid in sugar stores can negatively affect colony performance months after initial storage.

ОЦЕНКА ТОКСИЧЕСКОГО ДЕЙСТВИЯ ИНСЕКТИЦИДА БОВЕРИКС, Ж НА МЕДОНОСНЫХ ПЧЕЛ А. MELLIFERA MELLIFERA L.

The article presents the results of studies on the evaluation of the toxic effect of the biological insecticide Boveriks, G on honey bees A. mellifera mellifera L. Boveriks, G – bioinsecticide developed by research and development enterprise "BashIncom". It includes the entomopathogenic fungus Beaveria bassiana, strain VKPM F-1357. Biological fungicide BioSleep BW was used as a reference substance. The experiment used honey bees Apis mellifera mellifera L. of the Carpathian breed, which were kept in wooden cages. Acute oral toxicity was studied by feeding sugar syrup to bees with the addition of insecticides at concentrations of 10, 50 and 100 ml per 1 liter of syrup. For the test for acute contact toxicity, the anesthetized bees of the experimental groups were treated individually by applying 1 µl of an aqueous solution of insecticides in the same concentrations with a microapplicator to the upper part of the thorax of each bee. At the end of the experiment, 96 hours after feeding the bees with sugar syrup containing the insecticide Boveriks, G in different dosages, the mortality rate of bees in the experimental groups did not reach the level of 50 %. The maximum mortality rate was 16.7 %. There were no significant differences with the control and with the reference substance in terms of mortality in the experimental groups. The analysis of the data obtained allows us to conclude that the studied doses of the bioinsecticide Boveriks, G are not toxic to bees both during oral and contact exposure of the drug. The lethal dose LD50 in determining the acute oral toxicity of the active substance of the drug lies above the value of 1 × 105 CFU/bee; lethal concentration of LK50 – above the value of 100 ml/l, when determining acute contact toxicity LD50 – above the value of 1 × 104 CFU / bee; LK50 – above 100 ml/l.

Technological and sensory characteristics of honey based candy

The aim of the present work was to investigate the possibilities of sugar replacing with honey in candies processing. Four candy samples were examined. Honey based groups - 10% (M10), 15% (M15) and 20% (M20) honey and sugar substitute - isomalt, compared to the control (sample K) obtained according to a classic recipe, with crystal sugar and glucose syrup. The color intensity, the hygroscopicity in candies and the spreadability of the candy mass increase linear with the honey content. The highest compressive strength after direct compression was found in the control (K). In the experimental samples (M10, M15, M20) the breaking force was over 250 N, while for the control it was 144.74 N. The honey taste decreased in the following order: M20> M15> M10> K. Replacing sugar with honey gives a caramel flavor in the candies. Stickiness significantly increased in M15 and M20, which was assessed as a product disadvantage. At the same time as the stickiness increases, the brittleness of the candies decreases. The energy value decreases by 39% in sample M10 and by 37% and 36% in samples M15 and M20, respectively, which gives an opportunity honey-based candies to be classified with the nutritional claim “Food with reduced energy content”.

The effectiveness of Tolkoks 2.5% medication in treating nosematosis in bees (Uzbekistan)

This article presents the results of testing the medication Tolkoks 2.5% as a therapeutic agent in honeybee colonies infected with nosematosis under natural beekeeping conditions. The medication was prepared by adding 0.25 ml of Tolkoks 2.5% to 1 liter of sugar syrup and administered once at a dose of 250 g for 12 hours. Scientific results obtained from experiments and laboratory research are described in this article.

The Rational Use of Oxalic Acid Against to “Varroa Destructor”; Regional Scale Pilot Scheme

Varroa destructor mite poses a serious problem for the future of bee populations around the world. Today, there are many commercial drugs with the same and different active ingredients on the market to chemically control over of Varroa destructor. More frequent chemical applications for against Varroa destructor increases stress resilience, colony losses, loss of yield and residue problems in bee products. The scope of this project is aimed to determine the appropriate control method of Varroa by investigating the efficiency values of the evaporation and dropping methods of Oxalic acid. Experimental area were chosen three different apiaries. 28 colonies were determined in each apiary and equalization studies (area with brood, number of bees with bees, age of queen bees, honey, pollen, etc.) were carried out in these colonies. The determined colonies were randomly divided into 4 groups as 7 colonies. The first group is the control group, the second group is applying 2 g of oxalic acid by vaporizing, the third group is 4% oxalic acid 5 ml of sugar syrup (1:1) is dropped between the frames, and in the fourth group, the fight against a drug that is determined by the beekeeper in the market without interfering with the beekeeper. In order to evaluate the data, samples were taken for four periods, before and after spraying in spring and autumn. While the varroa measurements in the group of syrup, vapor and spraying were found to be statistically less than the control group, the syrup, vapor and spraying groups were statistically similar in terms of varroa measurements. Oxalic acid syrup application showed higher efficiency in spring and autumn than vapor application. There is no statistically difference between both two-application method reveals that it can be used as an effective and safe alternative to chemical control against varroa.

FERMENTATION OF KVASS WORT BY INDUSTRIAL STRAINS OF MICROORGANISMS

We investigated the fermentation of kvass wort using yeast from the brewing industry and ready-made leaven of lactic acid bacteria. The raw materials for making kvass are kvass wort concentrate, sugar syrup, and rosehip extract. The content of dry substances in the initial wort is 3.2 wt. %, and pH = 5.8. Safale HA-18 dry yeast (optimal fermentation temperature is 25–35°C) and complexes of lactic acid bacteria in the form of starters "Kefir", "Yogurt", "Symbiotic", "Bifivit" of different microbiological compositions are used for kvass wort fermentation. We investigated the dynamics of the content of dry substances and the acidity under different fermentation conditions of kvass wort. The normalized value of the content of dry substances in kvass wort was obtained when using the "Bifivit" lactic acid bacteria starter at a temperature of 30°C, and the ratio of yeast, lactic acid bacteria in the starter is 50 % : 50 %. It is explained by the insufficient temperature necessary for the full reproduction of yeast and the impurity part of lactic acid bacteria. With an increase in the fermentation temperature of kvass to 35°C and a simultaneous increase in the proportion of yeast in the suspension, an increase in fermentation activity in all studied samples was observed. According to research, the optimal amount of yeast and lactic acid bacteria in the suspension is 4 wt. %. The optimal ratio of yeast in the mixture is 80 wt. % and lactic acid bacteria is 20 wt. %. According to the conditions of the experiment, norms of the content of dry substances (2.4 wt. %) and increased acidity (by 1.2 ml 0.1 N NaOH/100 ml) were achieved by samples No. 1 and No. 4 during 14–16 hours of fermentation. We suggested blending the prepared kvass with rosehip extract to give the drink additional functional and preventive properties. The blending of kvass with sugar syrup and rosehip extract was carried out to the content of dry substances 4.2 wt. % and a titrated acidity of 3 ml 0.1 N NaOH/100 ml. A comparative tasting evaluation of kvass with rosehip extract is given. Blending has an excellent effect on organoleptic indicators and gives the drink additional functional and preventive properties. The perspective of using industrial strains of microorganisms for the fermentation of kvass wort for small craft breweries is indicated

Optimization of osmotic dehydration in dragon fruit (Hylocereus Polyrhizus) slices using response surface methodology

Dragon fruit (Hylocereus polyrhizus) is emerging as a super crop because of its several health and therapeutic benefits and ease of cultivation even in degraded land. Using response surface approach, the process parameters for osmotic dehydration of dragon fruit slices included process temperature, syrup concentration and process time. Slices of size 20 x 20 x 5 mm were dipped into sugar syrup with a syrup to dragon fruit slice ratio of 4:1 (w/w). After osmotic dehydration, the initial moisture content of dragon fruit samples was reduced to 27.5-68.49% (wb), demonstrating water loss, solid gain, and mass reduction in the range of 18.01-65.9%, 6.3-17.9% and 9.31-50.6%, respectively. After statistical analysis of the data on water loss, solid gain, and weight reduction, it was shown that regression equations of second order provided the greatest match for all the experimental data. With a syrup to fruit ratio of 4:1 and a syrup concentration of 65.3° Brix at a syrup temperature of 56.5°C, a maximum water loss of 58.2% and a minimum solid gain of 7.7% were expected to occur in 240 minutes of osmotic dehydration.

Biochemical Indicators and Mortality in Honey Bee (Apis mellifera) Workers after Oral Exposure to Plant Protection Products and Their Mixtures

The honey bee obtains food from bee forage, which comprises crops grown in multi-hectare agricultural fields where various types of plant protection products such as pesticides are used. Some of these negatively affect the honey bee organism. In our research, we aimed to evaluate the effects of three pesticide groups: fungicides (tebuconazole), insecticides (acetamiprid), herbicides (glyphosate), and their mixtures on the functioning of honey bee workers (A. mellifera carnica). Pesticides in various proportions and dilutions were added to sugar syrups and then fed to the bees. Mortality and food intake were recorded daily, while hemolymph analysis was performed after seven days of exposure. Food intake, mortality, and the results of various biochemical analyses differed between the experimental group and the control group receiving untreated sugar syrup. PPP’s mixture of glyphosate tebuconazole and acetamiprid is more toxic to bees than single pesticides. Certain protection products such as pesticides can disrupt the antioxidant and detoxification systems associated with immunity in honey bees. Consequently, honey bees experience weaker conditions and their proper functioning deteriorates. The results obtained from biochemical changes provide a basis for field studies.

Impact of Yeast Diet on the Number of Eggs and Larvae Produced in Honey Bee Colonies (Apis Mellifera L.) Apidae: Hymenoptera

Honey bees (Apis mellifera L.) are important social insects because of the honey production and pollination services they provide. Diet quality affects bee progression through different life stages, adult longevity, fecundity and foraging activity, among other likely phenotypes. This study was conducted to determine the probable effect of colony food availability on the number of eggs and resulting larvae produced by honey bee colonies. Sixteen honey bee hives were used in the study. The hives were split into groups of four, with each group receiving one of the following four treatment diets: (1) T1 – sugar water (1 l water + 250 g sugar), (2) T2 - yeast water (1 l water and 50 g Brewer’s yeast‒ non-floral protein diet in dry form), (3) T3 – water (1 l water), and (4) T4 – no diet. The impact of the colony diet (sugar syrup and yeast with treatments mentioned above) on the number of eggs and larvae produced was determined using a one-way ANOVA conducted using the statistical program “R” version 2.15.3. Where appropriate, means were compared using the least significant difference (LSD). Numerically, the average number of eggs and larvae on sugar solution were 24.20 ± 1.72 and 26.8 ± 1.808 respectively, while on the yeast diet were 33.66 ± 2.92 and 31.55 ± 2.324, respectively. Significantly, the number of eggs (P-value 4.74E-10, F value 21.50528 and F-tabulated value as 2.731807) and larvae (P-value 5.31E-05, F-value 8.70 and F-tabulated value 2.73) produced was significant when colonies were fed with yeast and sugar solution.

The Identification of Bee Comb Cell Contents Using Semiconductor Gas Sensors.

Beekeeping is an extremely difficult field of agriculture. It requires efficient management of the bee nest so that the bee colony can develop efficiently and produce as much honey and other bee products as possible. The beekeeper, therefore, must constantly monitor the contents of the bee comb. At the University of Warmia and Mazury in Olsztyn, research is being carried out to develop methods for efficient management of the apiary. One of our research goals was to test whether a gas detector (MCA-8) based on six semiconductor sensors-TGS823, TGS826, TGS832, TGS2600, TGS2602, and TGS2603 from the company FIGARO-is able to recognize the contents of bee comb cells. For this purpose, polystyrene and wooden test chambers were created, in which fragments of bee comb with different contents were placed. Gas samples were analyzed from an empty comb, a comb with sealed brood, a comb with open brood, a comb with carbohydrate food in the form of sugar syrup, and a comb with bee bread. In addition, a sample of gas from an empty chamber was tested. The results in two variants were analyzed: (1) Variant 1, the value of 270 s of sensor readings from the sample measurement (exposure phase), and (2) Variant 2, the value of 270 s of sensor readings from the sample measurement (measurement phase) with baseline correction by subtracting the last 600 s of surrounding air measurements (flushing phase). A five-time cross-validation 2 (5xCV2) test and the Monte Carlo cross-validation 25 (trained and tested 25 times) were performed. Fourteen classifiers were tested. The naive Bayes classifier (NB) proved to be the most effective method for distinguishing individual classes from others. The MCA-8 device brilliantly differentiates an empty comb from a comb with contents. It differentiates better between an empty comb and a comb with brood, with results of more than 83%. Lower class accuracy was obtained when distinguishing an empty comb from a comb with food and a comb with bee bread, with results of less than 73%. The matrix of six TGS sensors in the device shows promising versatility in distinguishing between various types of brood and food found in bee comb cells. This capability, though still developing, positions the MCA-8 device as a potentially invaluable tool for enhancing the efficiency and effectiveness of beekeepers in the future.

Integrated biorefinery strategy for poly(3-hydroxybutyrate) accumulation in Cupriavidus necator DSM 545 using a sugar rich syrup from cereal waste and acetate from gas fermentation

Poly(3-hydroxybutyrate) (PHB) is one of the most well-known biodegradable and biocompatible biopolymers produced by prokaryotic microorganisms. It belongs to the family of polyhydroxyalkanoates (PHAs), and it has gained significant attention in recent years due to its potential as a sustainable alternative to traditional petroleum-based plastics. Cupriavidus necator has been identified as a potential producer of PHB for industrial applications due to its ability to produce high amounts of the polymer under controlled conditions, using a wide range of waste substrates. In this study, the ability of Cupriavidus necator DSM 545 strain to produce PHB was tested in a fed-batch strategy providing two different organic substrates. The first is a sugar-based syrup (SBS), derived from cereal waste. The second is an acetate-rich medium obtained through CO2 -H2 fermentation by the acetogenic bacterium Acetobacterium woodii. The carbon sources were tested to improve the accumulation of PHB in the strain. C. necator DSM 545 proved to be able to grow and to perform high accumulation of biopolymer on waste substrates containing glucose, fructose, and acetate, reaching about 10 g/L of PHB, 83% of biopolymer accumulation in cell dry mass, in 48 h of fed-batch fermentation in 0.6 L working volume in a bioreactor. Moreover, a Life Cycle Assessment analysis was performed to evaluate the environmental impact of the process converting the sugar syrup alone and the integrated one. It demonstrated that the integrated process is more sustainable and that the most impactful step is the PHB production, followed by the polymer extraction.

Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon

Sugar phosphorylation has many applications that can be used to develop dairy and food products. During the phosphorylation process, the color of the solution turns into a dark color. The dark color causes many challenges and limitations in using phosphorylation products. The dark color could cause unpleasant color changes in the products, so it is important to remove that color. Activated carbon has been utilized for decades to remove the dark color and improve the appearance of solutions such as sugar syrup and wastewater. This methodology is cheap and environmentally friendly. The objectives of this study were to develop a method to phosphorylate α-lactose monohydrate and milk permeate and to remove the dark color of solutions. The compositional characteristics of the solution, such as pH, total solids, and color parameters (L*—lightness; a*—redness; and b*—yellowness), were examined at different stages (seven stages) of washing the solutions. α-lactose monohydrate and MPP solutions were diluted with distilled water with a ratio of 1:2.2. Activated carbon was mixed with the solutions and left for 5 min at room temperature. Subsequently, the solutions were filtered. These steps were repeated seven times until there was a transparent (colorless) solutions. The experiment was repeated using three different batches of lactose and milk permeate solutions. Both solutions’ pH and total solids decreased with an increase in the number of washings with activated carbon. The International Commission on Illumination (CIE) L*a*b* scale was studied. The L* of the initial solutions was lower than that of the final solutions. However, the a* and b* of the initial solutions were higher than the final solutions. The total color difference (∆E) was calculated for both solutions. ∆E decreased with an increase in the number of washings with activated carbon in both solutions. We conclude that activated carbon can be used to remove the dark color that results from the phosphorylation process.

Analysis of the Italian honey market

In the areas of the European Union, which are traditionally considered honey producers, we are observing a decrease in nectar resources and a decrease in the number of bee colonies due to anthropogenic factors, the destructive influence of pesticides and other chemical compounds, the development of new parasitocenoses, climate changes and experimental phenomena accompanying these changes, according to FAO, the population bees decreased by 37 %. Due to climate changes, honey production is decreasing in Italy. Honey consumption in the European Union exceeds production with self-sufficiency by 60 %. In 2021, the leading honey suppliers were Ukraine (which supplies 30 % of EU imports) and China (almost 28 % of EU imports). Comparing the data with 2020, we can note the increase in imports from China by 30 %). Since 2015, the European Commission has been monitoring the European honey market, noting a significant percentage of fraud and falsification of honey sold in the EU. Among the imported batches of honey in the EU in 2021 and 2022, almost every second (46 %) is suspected of adulteration, according to the results of “From the Hives” Joint Research Center (JRC) of the European Commission. Honey for sale must comply with Directive UE 2001/110/CE. In the coordinated joint actions of the EU, called “Dagli alveari” by 15 EU member states, Switzerland, and the Netherlands, 320 samples of honey originating from 20 exporting countries were selected. The research aimed to establish the presence of sugar syrups of exogenous origin to increase the volume to obtain more profit. Out of 320 examined samples, 147 (46 %) turned out to be falsified; their indicators did not meet the Directive UE 2001/110/CE, and accordingly, they are not “natural honey”. Falsified batches of honey were imported from Ukraine and China (66 out of 89 is 74 %), and honey originating from Turkey (14 out of 15 is 93 %). Honey imported from Great Britain has the highest adulteration rate (10 out of 10, 100 %). In Italy, a comprehensive action plan has been introduced to prevent the falsification of honey. The new control plan should include a quantitative increase in samples for research and the use of more effective tests to detect falsification: nuclear magnetic resonance (RMN) and high-performance liquid chromatography (HPLC). Honey produced in Italy must have the inscription “Italian honey” on the label, while honey originating from the countries of the European Union must contain the inscription “mixture of honey originating from the EU countries”, indicating the names of the producing countries. If honey comes from non-EU countries, it should be written “a mixture of honeys from non-EU countries” with the name of the producer country added.