New technologies for extending shelf life of birch tree sap

Simple item page
dc.citation.epage8
dc.citation.issue4
dc.citation.spage3
dc.citation.volume7
dc.contributor.affiliationUniversity of Rzeszów
dc.contributor.affiliationMA, Białystok, Poland
dc.contributor.authorBilek, M.
dc.contributor.authorCebula, E.
dc.contributor.authorKrupa, K.
dc.contributor.authorLorenc, K.
dc.contributor.authorAdamowicz, T.
dc.contributor.authorSosnowski, S.
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2020-02-28T08:48:46Z
dc.date.available2020-02-28T08:48:46Z
dc.date.created2018-06-26
dc.date.issued2018-06-26
dc.description.abstractThree experiments were carried out to assess the effectiveness of the so-called new technologies in extending birch tree sap shelf life. In the first one, microfiltration of birch sap was carried out using 0.22 μm, 0.45 μm and 0.8 μm filters. In the second experiment, ultraviolet radiation was applied for 5, 15 and 45 minutes. In the third experiment ultrasound was applied with one-, two-, three- and four-fold use. Regardless of the pore diameter, all the microfiltered samples were nonperishable for at least a month at room temperature. The efficacy of ultrasound was also demonstrated. The four-fold use of ultrasound proved to be the most effective and prolonged the shelf life of birch sap from one to two days at room temperature and from four to twelve days in refrigeration conditions. In turn, the use of ultraviolet radiation did not extend the shelf life of birch sap, although in refrigeration conditions the clouding was significantly inhibited. However, there is no doubt that among the so-called new technologies, microfiltration is the most advantageous in extending shelf life of birch sap and has perspectives for use in food industry.
dc.format.extent3-8
dc.format.pages6
dc.identifier.citationNew technologies for extending shelf life of birch tree sap / M. Bilek, E. Cebula, K. Krupa, K. Lorenc, T. Adamowicz, S. Sosnowski // Econtechmod : scientific journal. — Lviv : Lublin, 2018. — Vol 7. — No 4. — P. 3–8.
dc.identifier.citationenNew technologies for extending shelf life of birch tree sap / M. Bilek, E. Cebula, K. Krupa, K. Lorenc, T. Adamowicz, S. Sosnowski // Econtechmod : scientific journal. — Lviv : Lublin, 2018. — Vol 7. — No 4. — P. 3–8.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/46285
dc.language.isoen
dc.publisherLublin
dc.relation.ispartofEcontechmod : scientific journal, 4 (7), 2018
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dc.relation.references18. Szablewski T., Kijowski J., CegielskaRadziejewska R., Dziedzic A., Kamińska A. 2009. Effect of UV radiation on microbiological condition of eggshell and on quality of egg content. Żywn. Nauk. Technol. Ja., 63, 40–52 (in Polish).
dc.relation.references19. Szablewski T., Cegielska-Radziejewska R., Kaczmarek A., Kijowski J. 2010. UV-C light higienization of eggshell contaminated with Enterobacteriaceae. Ap. Badaw. Dydakt., 3, 121–126 (in Polish).
dc.relation.references20. Waczyński M., Kujawski W. 2008: Membrane filtration – membrane filtration technique in the food industry. Przem. Ferm. Owoc.-Warzyw., 52, 5–8 (in Polish).
dc.relation.references21. Witrowa-Rajchert D. 2001: Membrane filtration technique in the food industry. Przem. Spoż., 55, 52–55 (in Polish).
dc.relation.references22. Witrowa-Rajchert D. 2006: Membrane filtration technique in the food technology. Przem. Spoż., 60, 10–15 (in Polish).
dc.relation.references23. Wulnker A. 2011: Sterilization in ultraviolet rays. Magazyn Przemysłu Mięsnego, 5–6, 32–35 (in Polish).
dc.relation.references24. Commission implementing regulation (EU) 2017/2470 of 20 December 2017 establishing the Union list of novel foods in accordance with Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods. www.eur-lex.europa.eu/legalcontent/PL/TXT/?uri=CELEX%3A32017R2470
dc.relation.references25. Yoon S., Jo J., Kim T. 1992. Utilization and tapping of the sap from birches and maples. Mokchae Konghak, 20, 15–20.
dc.relation.references26. Zamajski R. 1995. On the Use of UV Techniques in Water Disinfection. Ochr. Środ., 59, 53–54 (in Polish).
dc.relation.referencesen1. Babicz-Zielińska E., Zabrocki R. 2007. Consumer attitudes toward the pro-healthy value of food. Żywn. Nauk. Technol. Ja., 50, 81–89 (in Polish).
dc.relation.referencesen2. Bilek M., Piekarz S., Olszewski M., Sosnowski S. 2017. Microfiltration as the effective method for extending shelf life of birch tree sap. Post. Nauk. Techn. Przem. Rol. Spoż., 72, 68–76 (in Polish).
dc.relation.referencesen3. Bilek M., Pytko J., Dżugan M., Sosnowski S. 2016. The possibility of shelf life extension of birch tree sap by creating a beverage with improved taste and health-promoting properties. Post. Nauk. Techn. Przem. Rol. Spoż., 71, 5–19 (in Polish).
dc.relation.referencesen4. Bilek M., Sądej M., Rączy M., Rębisz A., Sosnowski S. 2016. Turbidity changes of birch sap after addition of commonly available chemicals. Biotech. Food Sci., 80, 83–90.
dc.relation.referencesen5. Dzwolak W. 2011. UV improves safety. Application of UV radiation in the food industry. Bez. Hig. Żyw., 5, 34–35 (in Polish).
dc.relation.referencesen6. Grochowicz J., Sobczak P., Zawiślak K. 2015. Modern technologies preservation of minimally processed food and functional food – Status of research and development perspective. Inż. Przetw. Spoż., 16, 5–10 (in Polish).
dc.relation.referencesen7. Jeong, J., Jeong, H., Woo, S. and Shin Ch. 2013. Consequences of ultrafiltration and ultraviolet on the quality of white birch (Betula platyphylla var. japonica) sap during storage. Austr. J. Crop Sci., 7, 1072–1077.
dc.relation.referencesen8. Kaczmarski Ł., Lewicki P. P. 2005. The use of ultrasound technique in food processing. Przem. Spoż., 59, 34-36 (in Polish).
dc.relation.referencesen9. Kapturowska A., Stolarzewicz I., Chmielewska I., Białecka-Florjańczyk E. 2011. Ultrasound – a tool to inactivate yeast and to extract intracellular protein. Żywn. Nauk. Technol. Ja., 77, 160–171 (in Polish).
dc.relation.referencesen10. Konopacka D., Płocharski W., Siucińska K. 2015. The possibilities of ultrasound application in the fruit and vegetable processing industry. Przem. Ferm. Owoc. Warzyw., 59, 16–21 (in Polish).
dc.relation.referencesen11. Kuźniar W., Kawa M., Kuźniar P. 2016. Consumers Towards Safe Solutions for Food Production. Zesz. Nauk. Szk. Gł. Gosp. Wiej. Problemy Rolnictwa Światowego, 16, 243–250 (in Polish).
dc.relation.referencesen12. Lee C., Woo J., Hwang I., Shin C., Lee J. and Jeong H. 2010: Shelf-life Extension of Acer mono Sap Using Ultra Filtration. J. Korean Soc. Food Sci. Nutr., 39, 455–460.
dc.relation.referencesen13. Nikolajeva V.,Zommere Z. 2018. Changes of physicochemical properties and predominant microbiota during storage of birch sap. Int. Food Res. J., 25, 527–533
dc.relation.referencesen14. Nowicka P., Wojdyło A., Oszmiański J. 2014. Microbiological hazards in minimally processed foods and effective methods to eliminate them. Żywn. Nauk. Technol. Ja., 93, 5–18 (in Polish).
dc.relation.referencesen15. Piwowarczyk L. 2014. Clean Label – what does it mean? Wiedza i Jakość, 35, 8–9 (in Polish).
dc.relation.referencesen16. Sõukand R., Pieroni A., Biró M., Dénes A., Dogan Y., Hajdari A., Kalle R. Reade B., Mustafa B., Nedelcheva A., Quave C. and Łuczaj Ł. 2015: An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe. J. Ethnopharm., 170, 284–296.
dc.relation.referencesen17. Svanberg I., Sõukand R., Łuczaj Ł., Kalle R., Zyryanova O., Dénes A., Papp N., Nedelcheva A., Šeškauskaitė D., Kołodziejska-Degórska I., Kolosova V., 2012. Uses of tree saps in northern and eastern parts of Europe. Acta Soc. Bot. Pol., 81, 343–357.
dc.relation.referencesen18. Szablewski T., Kijowski J., CegielskaRadziejewska R., Dziedzic A., Kamińska A. 2009. Effect of UV radiation on microbiological condition of eggshell and on quality of egg content. Żywn. Nauk. Technol. Ja., 63, 40–52 (in Polish).
dc.relation.referencesen19. Szablewski T., Cegielska-Radziejewska R., Kaczmarek A., Kijowski J. 2010. UV-C light higienization of eggshell contaminated with Enterobacteriaceae. Ap. Badaw. Dydakt., 3, 121–126 (in Polish).
dc.relation.referencesen20. Waczyński M., Kujawski W. 2008: Membrane filtration – membrane filtration technique in the food industry. Przem. Ferm. Owoc.-Warzyw., 52, 5–8 (in Polish).
dc.relation.referencesen21. Witrowa-Rajchert D. 2001: Membrane filtration technique in the food industry. Przem. Spoż., 55, 52–55 (in Polish).
dc.relation.referencesen22. Witrowa-Rajchert D. 2006: Membrane filtration technique in the food technology. Przem. Spoż., 60, 10–15 (in Polish).
dc.relation.referencesen23. Wulnker A. 2011: Sterilization in ultraviolet rays. Magazyn Przemysłu Mięsnego, 5–6, 32–35 (in Polish).
dc.relation.referencesen24. Commission implementing regulation (EU) 2017/2470 of 20 December 2017 establishing the Union list of novel foods in accordance with Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods. www.eur-lex.europa.eu/legalcontent/PL/TXT/?uri=CELEX%3A32017R2470
dc.relation.referencesen25. Yoon S., Jo J., Kim T. 1992. Utilization and tapping of the sap from birches and maples. Mokchae Konghak, 20, 15–20.
dc.relation.referencesen26. Zamajski R. 1995. On the Use of UV Techniques in Water Disinfection. Ochr. Środ., 59, 53–54 (in Polish).
dc.rights.holder© Copyright by Lviv Polytechnic National University 2018
dc.rights.holder© Copyright by Polish Academy of Sciences 2018
dc.rights.holder© Copyright by University of Engineering and Economics in Rzeszów 2018
dc.rights.holder© Copyright by University of Life Sciences in Lublin 2018
dc.subjectbirch tree sap
dc.subjectmicrofiltration
dc.subjectultraviolet
dc.subjectultrasound
dc.subjectshelf life
dc.subjectclean label
dc.titleNew technologies for extending shelf life of birch tree sap
dc.typeArticle

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Econtechmod. – 2018. – Vol. 7, No. 4