bilingual scientific journal

Examination of skin-fermented natural wines

A cikk a LXVIII. ÉVFOLYAM 3. számának vezető dolgozata »


Dear Readers,

The heart is troubled when the blessed ray of peace is fading above around, /For many the dark nightmare of war is pondering so fare distant, / Children who do not know, not feel what kind a jewel stone is the silence, / Which for long months now has been broken by the strong violence, / And trembles in the sky far above from terrible source. / Only our hope lives, that peace may come again, / And the love, our faith may protect all people, souls / And all that is holy for us, like a gentle precious game1

Trusting that war is near, let us turn our attention to the peaceful field of food science, and review the contents of the autumn issue of the JFI.

The lead article of JFI 2022-3 is the work of Zsuzsa Bene and her colleagues. In their paper, they report on the sensory and physiological benefits of fermented wines in skins, produced using an ancient technology from Georgia. In their manuscript, they describe the technology used to make the wine and the results of tests on some of the components of the wine that have beneficial physiological effects – consumed in moderate quantities.

Ádám Tölgyesi and colleagues have developed a method for a convenient LC/MS/MS analytical technique based on isotope dilution for the determination of fat-soluble vitamins A, D2, D3, E and K3 from dietary supplement and effervescent tablet samples. Their developed method has been successfully validated by participation in national and international ring trials.

Diána Ungai and her research team have investigated the mineral content of wheat samples collected over a period of 30 years. Their work involved the analysis of the mineral content (phosphorus, potassium, magnesium, calcium, manganese, zinc, copper) of winter wheat using ICP/MS techniques. The compositional variations over the years were also plotted on a boxplot diagram. No significant decrease in mineral content was observed over the 30 years studied.

The authors Csilla Benedek and Márta Veresné Bálint provide a short literature review on the beneficial effects of propolis on human health. The composition of propolis can vary widely depending on the geographical location of the hive, the physiological state of the hive and the weather during the collection season. Its main constituents are polyphenolic compounds (phenolic acids, flavonoids, flavonoid esters, diterpenes, sesquiterpenes), lignans, aromatic aldehydes, alcohols, amino acids, fatty acids, organic acids, hydrocarbons, vitamins and minerals.

Andrea Varga-Kántor’s team investigated the organoleptic and compositional characteristics of different spice-enriched breads. They added basil, dill, oregano, cumin, chives, rosemary and garlic granules to bread dough. The sensory analysis of the baked breads was supplemented by an analysis of their micro- and meso-element content. The elemental analysis was performed by ICP/OES technique. The results of their measurements were used to determine the contribution of bakery products enriched with spices to the Nutrient Reference Value (NRV). Breads enriched with basil, dill, oregano and chives were found to have a highly favourable composition.

Diána Bánáti reports on the nutritional characteristics of flexitarian consumers who have reduced their meat consumption. The literature also refers to this group as ‘meat reducers’, ‘low meat eaters’ or ‘semivegetarians’. The term ‘flexitarian’ is criticised by some vegetarians and vegans as an oxymoron, since people following this diet are not vegetarians but omnivores, since they also consume animal meat and animal products, albeit to a lesser extent.

I hope you had a pleasant summer. They have also had time to relax, so that they can return to work and science with renewed energy as autumn is coming soon. I wish you a good read and a useful time.

Dr. Tamás János Szigeti

1 The haunting shadow of war (János Tamás Szigeti)

Latest Issue

Supporting and cooperating partners