Изследване на летливата фракция на дестилат с добавени екстракти от магарешки бодил (Onopordum acanthinum L.)

A study to determine the volatile fraction of distillates with added 50% and 70% ethanol extracts of donkey thistle (Onopordum acanthium L.) was conducted. The extracts were added to the pure distillate from the grapes of Melnik-55 grapevine variety in amounts of 20, 50, 80, 100, 200, 400 and 600 ml. The remaining amount to liter was a pure distillate. A distillate of Melnik-55 grapes (without extracts) was used as a control. The addition of 50% ethanol extract of Onopordum acanthium L. increased the total volatile composition of variants 1000:20 and 1000:50, in comparison to the control sample. Higher levels of esters and higher alcohols were found in the same variants. Incorporation of the 50% and 70% ethanol extracts of donkey thistle resulted in increased final total terpene content of the distillates. By increasing the amount of the added 50% ethanol extract, a reduction in the concentrations of acetaldehyde and ethyl acetate was found in the distillates. The basic ester in all the distillates analyzed was ethyl acetate, and the major higher alcohols were 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol and 2-butanol. By applying of 50% and 70% ethanol extracts of the plant, a reduction in methanol content in the final distillates was observed. A prospect was the application of 50% ethanol extracts of Onopordum acanthium L, especially variants 1000:20 and 1000:50. This two variants showed higher final levels of aromatic compounds (beverage quality) and slightly higher final levels of terpenes (biological value) compared to the control. The other variants of this group had proven lower levels of methanol (improved toxicological quality) compared to the control.Проведено е изследване за определяне на летливата фракция на дестилат с добавени 50% и 70% етанолни екстракти на магарешки бодил (Onopordum acanthinum L.). Екстрактите са добавени в чист дестилат от грозде на сорта Мелник-55 в количества 20, 50, 80, 100, 200, 400 и 600 ml. Останалото количество до литър е дестилат. Като контрола служи чистия дестилат (без екстракти) на грозде от сорта Мелник-55. Установено е, че добавянето на 50% етанолен екстракт на Onopordum acanthinum L. повишава общия летлив състав на варианти 1000:20 и 1000:50, значително над установеното в контролата. Прилагането на 50% и 70% етанолни екстракти на магарешки бодил води до повишаване на финалното общо терпеново съдържание на дестилатите. С увеличаване количеството на добавен 50% етанолен екстракт е установено редуциране в концентрациите на ацеталдехид и етилацетат в дестилатите. Основен естер във всички анализирани дестилати е етилацетат, а основни висши алкохоли са 2-метил-1-бутанол, 3-метил-1-бутанол, 1-пропанол и 2-бутанол. При прилагане на 50% и 70% етанолни екстракти на растението, се констатира редуциране на метанолното съдържание в дестилатите. Перспектива представлява прилагането на 50% етанолни екстракти на Onopordum acanthium L, особено варианти 1000:20 и 1000:50. В тези два варианта се установяват високи крайни нива на ароматичн съединения (качество на напитката) и малко по-високи крайни нива на терпени (биологична стойност), в сравнение с контролата. Останалите варианти на тази група са с доказани по-ниски нива на метанол (подобрено токсикологично качество), в сравнение с контролата

Volatile Composition of Wine Distillates with Added Thyme Extracts (Thymus callieri)

A gas chromatographic (GC-FID) study to determine the volatile composition of wine distillates with the addition of 50%25 and 70%25 ethanol extracts of thyme (Thymus callieri) was conducted. The incorporation of 70%25 ethanol extracts led to higher final levels of total volatile compounds compared to 50%25. The total content of higher alcohols was also higher when 70%25 ethanol extracts of the plant source were added to the distillates. The main identified representatives of this fraction were 3-methyl-1-butanol, 2-methyl-1-butanol, 1-propanol, 2-butanol. Acetaldehyde has been identified at a lower concentration level compared to the control. Its quantities were in the range in which it positively affected the distillates aroma. The thyme extracts not produced the effect on increasing of the total ester content in the distillates. The basic ester was ethyl acetate. Its amount in the experimental samples was lower than the control but balanced for its positive effect on the aromatic profile. The incorporation of 50%25 and 70%25 ethanol extracts of thyme in the distillates led to a significant increase in their total terpene content. This may be an effect that increased the biological value of the distillates. Decreased methyl alcohol concentrations have been found with the used extracts in the experimental distillates. This improved their methanolic purity. The application of thyme (Thymus callieri) extracts to distillates is a prospect of obtaining new alcoholic beverages with improved and balanced volatile composition, aromatic quality and biological value

Enhancing postharvest quality of fresh-cut plums with chitosan-grape seed oil edible coatings

Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature. In this study fresh cut (halved and pitted) plum (var. Stanley) fruits were coated by chitosan grape-seed-oil (GsO) nanoemulsion. Physical, physico-chemical, microbiological and sensorial properties were examined 3 times during 9 d refrigeration storage. The control probes wasted their safety and quality after the 4th d. The coated probes preserved their quality and safety to the end of the storage period. The fruits with chitosan coating showed smaller microbiological contamination but the chitosan GsO coated fruits showed higher values in the sensorial parameters. The coated samples preserved their sensorial parameters up to 80% on the 9th d

Enhancing postharvest quality of fresh-cut plums with chitosan-grape seed oil edible coatings

Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature. In this study fresh cut (halved and pitted) plum (var. Stanley) fruits were coated by chitosan grape-seed-oil (GsO) nanoemulsion. Physical, physico-chemical, microbiological and sensorial properties were examined 3 times during 9 d refrigeration storage. The control probes wasted their safety and quality after the 4th d. The coated probes preserved their quality and safety to the end of the storage period. The fruits with chitosan coating showed smaller microbiological contamination but the chitosan GsO coated fruits showed higher values in the sensorial parameters. The coated samples preserved their sensorial parameters up to 80% on the 9th d