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This study was based on the production of an alcoholic beverage from apple using laboratory pervaporation equipment. Hungarian fruit brandy is called pálinka, which can be made by pot distiller or multistage distiller made of copper. In case of traditional pot still distillation the final product is gained from two separate distillations. Pervaporation is an energy efficient membrane process for separating liquid mixtures. Application of pervaporation to separate the product of the initial distillation leads to lower energy consumption than using double-distillation process. The aim of our work was to develop an alternative technology for the production of pálinka that integrates distillation and pervaporation.

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Our experiments were based on a model solution containing five of the main pineapple aroma components. Both sweeping-gas pervaporation and vacuum-pervaporation methods were carried out. Measurements were performed at different temperatures and feed flow rates. The purposes of this study were to examine applicability of the two pervaporation methods in reference to the pineapple aroma recovery, the effects of the operating parameters on the process, and modelling the pervaporation process by resistance-in-series model. Higher enrichment could be reached with vacuum-pervaporation than the sweeping-gas method. The separation process is determined by the diffusion of compounds in the membrane, thus the resistance in the boundary layer at liquid side is negligible. Based on performed experiments, the pervaporation process can be applied in beverage industry for aroma recovery.

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In this study, pressed apricot (Prunus armeniaca L.) juice was concentrated using complex membrane technology with different module combinations: UF-RO-OD, UF-RO-MD, UF-NF-OD and UF-NF-MD. In case of the best combination a cross-flow polyethylene ultrafiltration membrane (UF) was applied for clarification, after which preconcentration was done using reverse osmosis (RO) with a polyamide membrane, and the final concentration was completed by osmotic distillation (OD) using a polypropylene module. The UF-RO-OD procedure resulted in a final concentrate with a 65-70 °Brix dry solid content and an excellent quality juice with high polyphenol content and high antioxidant capacity.Nanofiltration (NF) and membrane distillation (MD) were not proper economic solutions.The influence of certain operation parameters was examined experimentally. Temperatures of UF and RO were: 25, 30, and 35 °C, and of OD 25 °C. Recycle flow rates were: UF: 1, 1.5, and 2 m3 h−1; RO: 200, 400, and 600 l h−1; OD: 20, 30 and 40 l h−1. The flow rates in the module were expressed by the Reynolds number, as well. Based on preliminary experiments, the transmembrane pressures of UF and RO filtration were 4 bar and 50 bar, respectively. Each experimental run was performed three times. The following optimal operation parameters provided the lowest total cost: UF: 35 °C, 2 m3 h−1, 4 bar; RO: 35 °C, 600 l h−1, 50 bar; OD: 20, 30 and 40 l h−1; temperature 25 °C.In addition, experiments were performed for apricot juice concentration by evaporation, which technique is widely applied in the industry using vacuum and low temperature.For description the UF filtration, a dynamic model and regression by SPSS 14.0 statistics software were applied.

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Acta Alimentaria
Authors:
Zs. Molnár
,
Sz. Bánvölgyi
,
Á. Kozák
,
I. Kiss
,
E. Békássy-Molnár
, and
Gy. Vatai

Concentration of raspberry (Rubus idaeus L.) juice by combination of membrane processes was investigated. The pre-treatment steps were crushing, enzyme treatment, pressing and clarification by microfiltration (MF). Ceramic tube MF membrane was used at low pressure and temperature (3.9 bar and 30 °C).Nanofiltration (NF) and reverse osmosis (RO) process with flatsheet membranes was studied to pre-concentrate the clarified and sterilized raspberry juice. The NF experiments were carried out at different flow-rates (400 l h−1 and 600 l h−1). Any significant effect of flow-rate was not experienced. Both pre-concentration processes were used at low temperature (30 °C) for a mild concentration of raspberry juice. For further concentration osmotic distillation (OD) was applied. The initial total soluble solid content of the raspberry juice was 8–10 °Brix, the final concentrate of OD was 70–80 °Brix.The membrane-, fouling- and the polarization layer resistance were determined in case of micro-, nanofiltration and reverse osmosis.The soft drinks, made from RO and OD concentrates, were compared with well-known conventional raspberry juice from trade. During the sensory analysis (the colour, odour, flavour, acid taste and general impression was evaluated) our juices were preferred by customers.The antioxidant capacity, total phenol, anthocyanin and acid content, the total cell count and the number of yeasts and moulds were determined in the permeate and retentate samples of the different filtration steps.

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Acta Alimentaria
Authors:
Sz. Bánvölgyi
,
T. Vatai
,
Zs. Molnár
,
I. Kiss
,
Ž. Knez
,
Gy. Vatai
, and
M. Škerget

Two novel technologies were applied in order to investigate concentration and formulation of anthocyanins for potential use in food industry. Integrated membrane process technology was applied for concentrating elderberry juice. In the first step, the juice was clarified by microfiltration, followed by a pre-concentration step with reverse osmosis. Finally, the juice was concentrated to the end concentration of 56 °Brix by osmotic distillation. The elderberry juice concentrate was formulated in a powderous form by a high-pressure process — Particles from Gas Saturated Solution (PGSS™) — using supercritical CO2. The applied carrier material was palm fat. The products with different anthocyanin-carrier ratios were measured for their colour properties (lightness, hue angle, and saturation). Colour stability was monitored for prolonged storage at different conditions (light/dark and ambient temperature/ refrigerator). The obtained powderous anthocyanin-palm fat products showed good colour stability, which gives good bases for potential applications in the future.

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Acta Alimentaria
Authors:
L. Darnay
,
A. Dankovics
,
B. Molnár
,
L. Friedrich
,
Gy. Kenesei
, and
Cs. Balla

Several scientific papers suggest that microbial transglutaminase (mTG) is capable of reducing the salt content of cured and/or heat-treated meat products (ham, frankfurters, meat ball). These scientific results are not widely known in Hungary, and as a result of this, only little experience was gathered in our meat industry. According to this lack of knowledge, our aim was to lower the curing salt to a still microbiological safe level using mTG by frankfurters, one of the most well-known heat treated meat products in Hungary. The observed technofunctional properties suggest to use mTG enzyme preparation at 0.5% concentration. This enzyme dosage can reduce the average 1.8% salt content to 1.6% and it also may contribute to extended shelf life of popular frankfurters. Our sensorial analysis revealed that the panellists have not found a loss in quality between 1.4% and 1.6% salt.

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Acta Alimentaria
Authors:
A. Nath
,
S. Mondal
,
A. Csighy
,
M.A. Molnár
,
K. Pásztorné-Huszár
,
Z. Kovács
,
A. Koris
, and
Gy. Vatai

In the dairy industry different types of prebiotics, such galacto-oligosaccharide, lactulose, lactosucrose, tagatose, lactitol, lactobiono- and glucono-δ-lactone are synthesized through different chemical and biochemical reactions (hydrolysis, transgalactosylation, isomerization, fructosyl-transfer, reduction, and oxidation) as well as microbial fermentation processes using raw whey or isolated lactose as feedstock. Lactose-derived prebiotics have several functional and nutritional values. The biochemical activities of lactose-based prebiotics are expressed in the presence of probiotics (lactic acid bacteria, yeasts, Bacillus spp.). Galacto-oligosaccharide and lactosucrose reduce the risk of bowel disorder (diarrhea), inflammatory bowel disease (ulcerative colitis and crohn’s disease), and colon cancer. Galacto-oligosaccharide helps colonic absorption of minerals (iron, magnesium and calcium) and prevents osteoporosis. Lactulose, galacto-oligosaccharide, and lactitol promote laxative activity. Furthermore, lactulose may decrease the risk of hepatic encephalopathy. Prebiotics have low calorific value and glycemic index. Galacto-oligosaccharide and tagatose reduce the risks of hyperglycemia (Type 2 diabetes) and low density lipid (lipoprotein) accumulation in blood stream. Moreover, prebiotics improve immunomodulation, which reduces the risk of respiratory infection and allergies. This review describes unique biochemical mechanisms of several types of lactose-derived prebiotics.

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Abstract

The aim of our research was to study the water and ethanol extractable polyphenols of stinging nettle (Urtica dioica L.) harvested in different seasons and to determine their antimicrobial activity against certain human pathogenic and food spoiling bacteria and yeasts.

Our results indicate that the spring leaf extracts had higher polyphenol contents than the root one; however, close to the end of the vegetation period these values decreased considerably in both leaves and roots. Detection and quantification of the most abundant phenolic compounds in the spring extracts by HPLC revealed the occurrence of 12 different phenol carboxylic acids and flavonoids. Flavonoid compounds were more abundant than phenol carboxylic acids in the leaves; however, their proportion was equal in the case of the roots. Nettle leaf extracts had remarkable antimicrobial activity, the spring extracts were more efficient than the autumn ones. Escherichia coli and Staphylococcus aureus were sensitive to every leaf extract, while Listeria monocytogenes and Pseudomonas aeruginosa had reduced but remarkable sensitivity patterns. Among the yeasts, Candida glabrata was strongly inhibited by the aqueous leaf extracts. Most of the strains were insensitive to the root extracts, although Enterococcus faecalis was inhibited by the root and not the leaf extracts.

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Agrokémia és Talajtan
Authors:
A. Horel
,
Zs. Bakacsi
,
M. Dencső
,
Cs. Farkas
,
Gy. Gelybó
,
I. Kása
,
E. Tóth
,
S. Molnár
, and
S. Koós

A vizsgálat 42 órája alatt (2016. február 3–4.) és az előtte lévő öt hónapban összesen négy nagyobb mennyiségű csapadékesemény történt a Csorsza-patak vízgyűjtő területén. A vizsgált esőzés időszakában 21,6 mm csapadékmennyiség hullott összesen a vízgyűjtő területére 5 órás intervallumban. A csapadékesemény első órájában a patak zavarosság értéke majdnem megduplázódott, viszont így is viszonylag alacsony szinten maradt a későbbiekben mért értékekhez viszonyítva. Az esőzés kezdetét követő 7. órában emelkedett meg jelentősen a zavarosság mértéke, több mint 14-szeresére, a 13–14. órában pedig 34-szeresére nőtt a vizsgálat előtti naphoz viszonyítva. A Csorsza-patak zavarosságának nagysága nem sokkal a tetőzést követően nagy mértékben lecsökkent, 13 órával később pedig hasonló értékeket mutatott, mint a vizsgálat előtti esőzés nélküli időszakban.

A nagyobb esőzések alkalmával az alacsonyabb területeken fekvő, minimális lejtésű szántó esetében telítettséghez közeli talajnedvesség-tartalom volt megfigyelhető, míg a legkisebb talajnedvesség-tartalom ingadozás az esőzést követően a gyepes és az erdős területekre volt jellemző.

A jelen vizsgálatban összegyűjtött adatok alapján a Csorsza-patakból a Balatonba bekerülő talajhordalék mennyisége a téli időszakban, az erozív esőzések gyakoriságának ismeretében könnyebben és pontosabban becsülhető. Annak érdekében, hogy az éves átlag lebegtetett hordalék mennyiségének a becslését pontosabban el tudjuk végezni, több időszakos mérésre volna szükség.

Munkánkat az OTKA K—101065 projekt, az OTKA PD—116157 és OTKA PD—116084 kutatási projekt, valamint a Bolyai János Kutatási Ösztöndíj támogatta. Külön köszönet Mózes Mariann és Bányász Ágnes részére a laboratóriumi vizsgálatokban nyújtott segítségükért, valamint Szegvári Győző és kollégáinak a zánkai vízminták gyűjtésében való hatalmas segítségükért.

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