Research Journal of Pharmacy and Technology

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Investigation of the Conditions for the Formation of 5-Hydroxymethylfurfurol in the Production of Honey Wines and Sea-Buckthorn Wine Drinks


Affiliations
1 Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, Russian Federation
2 Orenburg State University, Orenburg, Russian Federation
3 National University of Life and Environmental Sciences of Ukraine, Kiev, Ukraine
4 Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, Russian Federation
5 K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russian Federation
6 Shakarim State University, Semey City, Kazakhstan
     

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The article presents experimental data on some mechanisms for the formation of 5-hydroxymethylfurfural (HMF) in the production of sea-buckthorn wines and wine drinks with the addition of honey. Conducted research is necessary because, despite the unconditionally useful properties of honey, it is possible that it has a high content of such chemicals as heavy metals, alkaloids (even in minimal quantities), as well as HMF, the unwanted effect of the latter on the body is mutagenic, genotoxic, organotoxic effects, accompanied by inhibition of a number of metabolic enzymatic processes in the living cell, in addition, the concentration of HMF is used as a parameter characterizing the freshness of honey. In this regard, the Codex Alimentarius Commission has set a maximum limit for HMF in honey - 40mg/kg (80 mg/kg for honey originating from tropical regions), ensuring that honey is not subjected to intense heating during processing and is safe for consumption. Thus, the identification of the kinetic patterns of formation of HMF will allow establishing the optimal parameters for the production of high-quality and safe honey wines and sea-buckthorn wines. It is shown that when preparing this group of drinks, the heating temperature of the product (at the stages of preparing the wort, pasteurizing the finished drink, etc.) should not exceed 60°C with a total heating time of not more than 6 hours and the content of total titrated acids in the drink not more than 7g/dm3. The research has scientific and practical significance for beverage producers who use natural honey and vegetable raw materials with high acidity in production, as well as for the regions of Russia engaged in industrial production of honey, since the creation of scientifically based technologies and modes of its storage and processing will improve quality and safety of food produced on its basis.

Keywords

Honey, Sea Buckthorn, Wine, 5-Hydroxymethylfurfural (HMF), Kinetics, Maillard Reaction.
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  • Investigation of the Conditions for the Formation of 5-Hydroxymethylfurfurol in the Production of Honey Wines and Sea-Buckthorn Wine Drinks

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Authors

Evgeny Rozhnov
Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, Russian Federation
Alexey Kazarskikh
Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, Russian Federation
Marina Shkolnikova
Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, Russian Federation
Lyudmila Tretyak
Orenburg State University, Orenburg, Russian Federation
Vladimir Voytsekhovskiy
National University of Life and Environmental Sciences of Ukraine, Kiev, Ukraine
Nikolai Maksimiuk
Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, Russian Federation
Mars Khayrullin
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russian Federation
Maksim Rebezov
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russian Federation
Zhanibek Yessimbekov
Shakarim State University, Semey City, Kazakhstan

Abstract


The article presents experimental data on some mechanisms for the formation of 5-hydroxymethylfurfural (HMF) in the production of sea-buckthorn wines and wine drinks with the addition of honey. Conducted research is necessary because, despite the unconditionally useful properties of honey, it is possible that it has a high content of such chemicals as heavy metals, alkaloids (even in minimal quantities), as well as HMF, the unwanted effect of the latter on the body is mutagenic, genotoxic, organotoxic effects, accompanied by inhibition of a number of metabolic enzymatic processes in the living cell, in addition, the concentration of HMF is used as a parameter characterizing the freshness of honey. In this regard, the Codex Alimentarius Commission has set a maximum limit for HMF in honey - 40mg/kg (80 mg/kg for honey originating from tropical regions), ensuring that honey is not subjected to intense heating during processing and is safe for consumption. Thus, the identification of the kinetic patterns of formation of HMF will allow establishing the optimal parameters for the production of high-quality and safe honey wines and sea-buckthorn wines. It is shown that when preparing this group of drinks, the heating temperature of the product (at the stages of preparing the wort, pasteurizing the finished drink, etc.) should not exceed 60°C with a total heating time of not more than 6 hours and the content of total titrated acids in the drink not more than 7g/dm3. The research has scientific and practical significance for beverage producers who use natural honey and vegetable raw materials with high acidity in production, as well as for the regions of Russia engaged in industrial production of honey, since the creation of scientifically based technologies and modes of its storage and processing will improve quality and safety of food produced on its basis.

Keywords


Honey, Sea Buckthorn, Wine, 5-Hydroxymethylfurfural (HMF), Kinetics, Maillard Reaction.

References