Near-infrared spectroscopy: rapid and effective tool for measuring fructose content
Since high fructose intake was found to be associated with increased health risks, it is important to raise awareness towards the amount of this widely used sugar within foods and beverages. The rapid and accurate detection and quantification of sugar types is not an easy task using conventional laboratory technologies. Near-infrared (NIR) spectroscopy has been proven to be a useful tool in this regard, and the present study highlights the applicability of this rapid correlative analytical technology in the measurement of fructose concentration against that of other sugars in aqueous solutions of sweeteners. The presented NIR calibrations are accurate for the relative measure of °Brix (R2 = 0.84), and the direct measurement of the individual sugars (R2 > 0.90) even in solutions with multiple sugars.
Author: Haruna Gado YAKUBU, Zoltán KOVÁCS, Flóra VITÁLIS, György BÁZÁR
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Dr. Tamás János Szigeti
Regulation of nutrition labeling of foods in the European Union and Hungary;
A historical review from the beginning to the present day fructose content
Author: Beatrix KUTI, Márta HORACSEK, Dávid SZAKOS, Gyula KASZA
Food labeling is one of the most diverse areas of food law, and special attention is paid to nutrition labeling within this area. This is not a coincidence, as modern nutrition science is evolving year by year, and legal changes must also keep pace with this. Nutrition labeling is particularly important for those who struggle with obesity or certain metabolic diseases or have special nutritional needs for other reasons. In a somewhat unusual way, the regulation of nutrition labeling has not appeared primarily in regulations at the national level, but its development began within an international framework, with the first breakthrough being the Codex Alimentarius and the expert work carried out within it. Hungary has been participating in this work since the beginning, so the Hungarian regulation, regardless of historical periods, has been relatively harmonized with the current best labeling practices in the world, with complete harmonization taking place by the time Hungary was on the verge of joining the European Union. In this study, we look back at the most important international, EU and Hungarian steps in the development of the regulation, not only presenting legal changes, but also comparing them to the changing requirements of the various periods. In addition to the current regulatory environment and challenges for nutrition labeling, key voluntary labeling schemes are also included in this communication.
Investigation of the shelf life of fruit yogurts as a function of the treatment of flavoring substances
Author: Viktória KAPCSÁNDI, Erika HANCZNÉ LAKATOS
Milk and dairy products represent one of the foundations of the human diet because of their valuable ingredients and pleasant sensory properties. The aim of our research was to investigate how different heat treatment processes (microwave irradiation, drying) affect the shelf life of dairy products (yogurt) from a microbiological point of view. In the course of our measurements, the effects of the different heat treatment parameters of the flavoring substances used in the production of the products (apples, bananas) on the microbiological properties of the products and, thus, on their shelf life were investigated. In our experiments, conventional drying (55 °C, 24 hours) and microwave irradiation technology (800 W, 55 °C, 10 min) were used as treatment forms of the additives. Comparisons were made in terms of microbiological parameters (total viable count, yeast/mold count and E. coli/coliform count). Based on our results, we believe that the drying process can ensure microbiological safety in food production if the air circulating in the equipment has adequate hygienic properties. The microwave irradiation technology can be used successfully to inhibit microbes in foods, in this case fruits. However, the same treatment parameters cannot be applied to different fruits.
Research and development of production technology for mayonnaise sauce of functional purpose
Author: Aleksandr LUKIN
We studied functional properties of pine nut oil cake, used as a protein concentrate, and those of β-carotene, used as a natural antioxidant, and their effect on organoleptic, physical, chemical, and rheological properties of mayonnaise sauces. The aim of the work was to develop a functional mayonnaise sauce and to study the quality indicators of the finished product where egg powder was partially replaced with a protein concentrate, namely, pine nut oil cake. The use of β-carotene in the sauce formula allowed not only to enhance the color of natural egg products, but also to increase the oxidation stability of the fatty phase of the sauce and to extend its shelf life. A reference sample and samples with 1%, 2%, and 3% pine nut oil cake instead of egg powder were subject to study. The dosage of 3% pine nut oil cake instead of egg powder was considered the most preferable to be introduced into the formula.
Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry
Author: Vivien NAGY, Gerda DIÓSI
The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).
Review of national standardization
Author: Anna Szalay
The following Hungarian standards are commercially available at MSZT (Hungarian Standards Institution, H-1082 Budapest, Horváth Mihály tér 1., phone: +36 1 456 6893, fax: +36 1 456 6841, e-mail: email@example.com, postal address: H-1450 Budapest 9., Pf. 24) or via website: www.mszt.hu/webaruhaz.
Published national standards from September 2020 to November 2020