Fluoride Adsorption from Water on Waste Materials Maja Ergović Ravančić; Mirna Habuda-Stanić; Svjetlana Škrabal ...
Kemija u industriji; časopis kemičara i tehnologa Jugoslavije,
09/2023, Volume:
72, Issue:
9-10
Journal Article
Peer reviewed
Open access
The occurrence and concentrations of fluoride in surface and groundwater depend on pH, total dissolved solids, alkalinity, hardness, and geochemical composition of aquifers. However, in many ...countries, elevated fluoride concentration values are the result of fluoride-contaminated wastewater discharges. Because of fluoride pollution and the health problems that it causes, the World Health Organization (WHO) has set a maximum permissible fluoride content in drinking water of 1.5 mg l−1. There are different ways of removing elevated concentrations of fluoride from water, such as coagulation and precipitation, membrane processes, electrochemical treatments, ion-exchange and its modification, but the adsorption process is generally accepted as the cheapest and most effective method for removing fluoride from water. Organic waste is increasing every day, especially in developed countries, and is generated in both industries and households. One of the ways to reduce such waste is the production of adsorbents for water defluorination. Adsorbents, most often prepared as activated carbon, can be obtained from various materials such as egg shells, fruit and vegetable peel, various leaves, stems, trunk bark, grain shells, legume shells, and many others. The aim of this paper is to provide an overview of the latest research on the use of adsorbents obtained from organic waste materials in order to remove elevated concentrations of fluoride from water.
Iako klasična proizvodnja bijelih vina podrazumijeva fermentaciju mošta, suvremeni trendovi podrazumijevaju proizvodnju bijelih vina uz maceraciju, odnosno fermentaciju masulja. Cilj ovog rada bio je ...utvrditi utjecaj duge maceracije grožđa na kakvoću vina 'Graševina'. Istraživanje je provedeno tijekom 2021. godine u vinogradima i vinskom podrumu Veleučilišta u Požegi u vinogorju Kutjevo. Nakon berbe, kontrolni uzorak vina proizveden je klasičnim postupkom proizvodnje bijelih vina, te su provedena dva tretmana duge maceracije u periodu od 3 mjeseca - jedan uz sulfitiranje tijekom primarne prerade a drugi bez sulfita. U vinima su analizirani osnovni parametri kakvoće, koncentracija jabučne i mliječne kiseline, optička gustoća pri 280 nm, ukupni fenoli i antioksidativna aktivnost DPPH metodom. Statistički značajna razlika zabilježena je kod ukupnih fenola, kao i antioksidativnoj aktivnosti, s najvećim vrijednostima u maceriranom uzorku uz primjenu SO2. Organoleptičko ocjenjivanje uzoraka proveli su certificirani ocjenjivači, metodom 100 bodova. Najveću prosječnu ocjenu od 87 bodova dobilo je vino proizvedeno dugom mareracijom grožđa uz redovito sulfitiranje. Kontrolni tretman slabije je ocijenjen, sa 72 boda. Vino proizvedeno dugom maceracijom bez korištenja sulfita ocjenjeno je sa 66 boda uz napomenu pojedinih ocjenjivača o izraženoj oksidaciji.
In this study the potential of utilizing five different kinds of dried fruits as additions for production of milk and bitter chocolates was evaluated. The bioactive content and antioxidant capacity ...affected by three different extraction solvents was determined, as well as the sensory properties of experimental chocolates. Both dried fruits and chocolates were characterized for their polyphenolic content and antioxidant capacity using UV/VIS spectrophotometric methods. In order to determine the phenolic profile, the content of total phenols and flavonoids, as well as the content of flavan-3-ols and proanthocyanidins was determined, while the antioxidant capacity was evaluated using ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)) and FRAP (ferric reducing/antioxidant power) assays.
Compared to milk chocolate, bitter chocolate exhibited higher polyphenolic content, while in relation to plain ones, the addition of dried cranberries and raisins to chocolates contributed to the increase of total polyphenols. The results indicated that dried fruits are a rich source of polyphenolic antioxidants, which can, added to chocolate, enhance their antioxidant capacity and contribute to the dietary intake of polyphenolic antioxidants. According to the results of the sensory evaluation, the highest overall acceptability was recorded for bitter chocolate with dried apricots and milk chocolate with dried cranberries.
► Antioxidant capacity of chocolates is influenced by extraction solvent and non-fat cocoa solids content. ► Extraction efficiency of polyphenols using different solvents: aqueous acetone > aqueous methanol > water. ► Addition of dried cranberries and raisins increased the polyphenol content compared to plain chocolate. ► In terms of sensory acceptability, chocolates with dried cranberries and apricots were scored the highest.
The research examines the influences of different emulsifiers (lecithin, CITREM LR10-both individually and combined with polyglycerol polyricinoleate, and CITREM 2in1) and cocoa butter equivalent ...additions on the rheological properties of milk chocolates produced using spray or roller-dried milk. The substitution of lecithin with other emulsifiers caused an increase in the Casson plastic viscosity (μ
CA
), as well as a decrease in the Casson yield stress (τ
CA
) in milk chocolates containing roller-dried milk powder, whereby the lecithin-polyglycerol polyricinoleate blend had the most pronounced influence. Cocoa butter equivalent addition resulted in the highest μ
CA
when CITREM LR10 was used, and the lowest τ
CA
with lecithin-polyglycerol polyricinoleate blend. When spray-dried milk was used, the highest μ
CA
was determined in the sample containing CITREM LR10 and the lowest τ
CA
in the sample containing the lecithin-polyglycerol polyricinoleate blend. Cocoa butter equivalent addition resulted in an increase in the τ
CA
---except when CITREM LR10-polyglycerol polyricinoleate blend was used as emulsifier.
In the Southeast European and Mediterranean regions, consumption of various alcoholic beverages in the form of plain and aromatized spirits and liqueurs is an important part of traditional local ...gastronomy. Especially herbal spirits and liquors are widely spread and consumed. The objective of this study was to evaluate the potential of using cocoa raw materials (cocoa beans, cocoa nibs or cocoa liquor) in order to enhance the bioactive profile of traditional herbal liqueur, and to produce an appealing cocoa-flavoured alcoholic beverage. Therefore, the polyphenolic profile, antioxidative and sensory properties of herbal liquors containing the macerated cocoa raw materials were monitored during 6 months, in order to evaluate the kinetics of cocoa polyphenols release and optimise the maceration procedure for obtaining the best cocoa-enriched herbal spirit. Compared to plain herbal liquor without the additions, the obtained herbal liqueurs exhibited significantly higher content of polyphenolic antioxidants. Among the used cocoa raw materials for the maceration, cocoa nibs were evaluated as the best source of polyphenolic compounds (herbal liqueur containing cocoa nibs, 3,081.82 mg GAE/L), followed by cocoa liquor (1,897.73 mg GAE/L) and cocoa beans (1,358.64 mg GAE/L). Prolonged maceration time (up to 6 months) resulted with an increase in the content of polyphenolic compounds and the antioxidant capacity of herbal liqueurs. Herbal liqueurs containing the cocoa raw materials of bigger particle size (cocoa beans and cocoa nibs) exhibited better sensory properties (overall acceptability and chocolate-like flavour) than herbal liqueur containing cocoa liquor.
The Slow Food movement, originated in Italy in 1989, is a movement that defines a respectful attitude towards food. It includes the protection of local food, food culture and traditions. The movement ...advocates the cultivation of food that is carefully prepared and consumed with pleasure. It encourages the improvement of relations between producers of ecologically produced food, cooks and consumers. Slow Food represents resistance to fast food and modern fast consumption, which has led to the abandonment of local gastronomic traditions and a decrease in people's interest in authentic food.The aim of this paper was to investigate the attitudes of students of the Faculty of tourism and rural development in Požega about Slow Food. Using the online survey method, the research has been conducted on a sample of 38 students of Enogastronomy and Tourism. The results of the research showed that theSlow Foodconcept is not recognizable among students because only 30% have heard about it. Enjoying the food they consume is extremely important for almost all students. Half of the respondents had heard of Slow Food, while only a quarter declared that they had consumed food presented as Slow Food. According to the respondents, Slow Food is best described by the attributes "natural", "ecological", "healthy", "conscious food consumption" and "enjoying eating". KEYWORDS:Slow Food, student, organic food, perception, consumption
Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ...ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen
Vinogorje Kutjevo smješteno na južnim obroncima Papuka i Krndije najpoznatije je po uzgoju grožđa Graševina, međutim ne smije se zanemariti i sve veća zastupljenost ostalih sorti. Chardonnay je najraširenija vinska sorta u svijetu, a u Požeško-slavonskoj županiji zauzima oko 5 % površine vinogradarskih nasada. Cilj ovog rada bio je odrediti utjecaj prorjeđivanja grozdova u vinogorju Kutjevo na kinetiku dozrijevanja grozdova, te kakvoću mošta kultivara Chardonnay. Istraživanje je provedeno tijekom 2020. godine na lokalitetu Podgorje (vinogorje Kutjevo), a pokus je postavljen po slučajnom bloknom rasporedu u dva tretiranja po tri repeticije. Repeticiju čini pet trsova u nizu. Ispitivani su sljedeći parametri: udio šećera i ukupna kiselost u grožđu u periodu mjesec dana prije berbe, broj grozdova po trsu, prosječna masa grozdova, te masa 100 bobica. U moštu su određeni sljedeći parametri: gustoća, ukupna kiselost, hlapiva kiselost, vinska, jabučna i mliječna kiselina, pH, reducirajući šećeri, ekstrakt, glukoza, fruktoza, glicerol, alfa amino dušik, amonijačni dušik, te kalij. Prorjeđivanje grozdova je statistički značajno utjecalo na broj grozdova, masu grozdova, pH vrijednost, mliječnu kiselinu i amonijačni dušik, dok kod drugih analiziranih parametara nije bilo statistički značajne razlike između pokusnih varijanata
Blackberry puree is a semi – product serving as a base in the production of various blackberry-base food products. The knowledge of rheological properties is very important for creating the products. ...Rheological properties expressed as rheological parameters indicate consistency and viscosity; thay are essential quality parameters of food products or semi-products. The primary object of this research was to determine how starches (maize starch, waxy maize starch, tapioca starch) affect rheological properties of blackberry puree with addition of sugars (glucose and fructose ). Measurements were carried out by rotation Rheometer, with concentric cylinders model VT550 362-0001 HAAKE at 20 °C and 40 °C, and shear rates 0-60 s-1. Measurements done at 20 °C showed that blackberry puree with addition of maize starch had the highest viscosity, while puree with waxy maize starch had the lowest viscosity. At 40 °C, the highest viscosity was measured in blackberry puree with waxy maize starch, and the lowest in tapioca starch. All measurements done at 40 °C showed higher viscosity levels compared with measurements done at 20 °C. Values of flow behavior indeks and flow consistency coefficient are within the limits for pseudoplastic systems.
Plavu ribu preporuča se jesti najmanje dva puta tjedno zbog visoke nutritivne vrijednosti, prvenstveno zdravih masnoća i bjelančevina. No, osim svojih prednosti, konzumacija ribe i ribljih proizvoda ...može donijeti potencijalne opasnosti. Trovanje histaminom je jedan od najčešćih problema povezanih s konzumacijom plodova mora. Smatra se relativno blagom bolešću sa simptomima poput osipa, urtikarije, mučnine, povraćanja, ali u nekim slučajevima, zbog visoke osjetljivosti, može dovesti do teških simptoma, čak i smrti. Kako bi se osigurala sigurnost ribljih proizvoda, određivanje histamina jedan je od sigurnosnih zahtjeva europskog i hrvatskog zakonodavstva (Zakon o higijeni hrane i mikrobiološkim mjerilima za hranu, NN 83/2022). Unatoč tome, proteklih je godina bilo više povlačenja ribljih proizvoda od strane Ministarstva poljoprivrede s hrvatskog tržišta zbog utvrđenih vrijednosti histamina koje su prelazile maksimalnu dozvoljenu količinu (MRL). Cilj ovog rada bio je High Performance Liquid Chromatography (HPLC) metodom odrediti razinu histamina u 20 različitih proizvoda iz hrvatskih maloprodajnih trgovina. Svi ispitani uzorci bili su u skladu sa zakonski određenim granicama razine histamina.
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