Czech Journal of Food Sciences, 2013 (vol. 31), issue 6
Index of volume 31 (2013), Author index, Author Institutions index, Subject indexIndex
editors
Czech J. Food Sci., 2013, 31(6):I-XIX | DOI: 10.17221/7073-CJFS 
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a reviewReview
Hamid MAJEED, Haroon JAMSHAID QAZI, Waseem SAFDAR, Zhong FANG
Czech J. Food Sci., 2013, 31(6):527-540 | DOI: 10.17221/110/2013-CJFS
Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries. Wheat is an important cereal crop grown worldwide and its per capita consumption is high even in the developing countries. Being a most popular dietary food component, fortification of wheat flour with micronutrients like iron, vitamin A, folic acid, zinc, and iodine is expected to be the most effective strategy to overcome the related deficiencies and, if mandated, could be helpful in achieving the international health goals. However, on the other...
Short overview of food consumption databasesReview
Viktória SZŰCS, Erzsébet SZABÓ, Diána BÁNÁTI
Czech J. Food Sci., 2013, 31(6):541-546 | DOI: 10.17221/160/2013-CJFS
The utilisation of food consumption databases is widespread and involves for example, the risk assessment, understanding of consumers' food consumption trends, health education, and planning of prevention projects. Harmonisation of national consumption data for international comparison is an important and challenging work. First attempts started in the 70's and have been continuing up to now. The present study gives an overview of the collection methods, types and utilisation of food consumption data, as well of the most important phases of the international harmonisation work. As this study shows, it is crucial to harmonise the surveys parameters...
Influence of the origin on selected determinants of the quality of pork meat productsOriginal Paper
Bożena GARBOWSKA, Monika RADZYMIŃSKA, Dominika JAKUBOWSKA
Czech J. Food Sci., 2013, 31(6):547-552 | DOI: 10.17221/479/2012-CJFS
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%,...
Effect of modified whey proteins on texture and sensory quality of processed cheeseOriginal Paper
Miroslava MIHULOVÁ, Marta VEJLUPKOVÁ, Jana HANUŠOVÁ, Jiří ŠTĚTINA, Zdeňka PANOVSKÁ
Czech J. Food Sci., 2013, 31(6):553-558 | DOI: 10.17221/522/2012-CJFS
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by...
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water mediumOriginal Paper
Yang ZHANG, Xin-Huai ZHAO
Czech J. Food Sci., 2013, 31(6):559-567 | DOI: 10.17221/480/2012-CJFS
Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium. Eight treated hydrolysates were prepared using the reaction time of 1-8 h under ethanol or substrate concentration, Alcalase addition and reaction temperature of 56.8% (v/v) or 56.8% (w/v), 8.4 kU/g peptides and 37.5°C, respectively. Most of the treated hydrolysates showed enhanced ACE-inhibition compared to casein hydrolysate, and a reaction time of 4 h brought about the highest ACE-inhibition. All treated hydrolysates had lower zinc- or calcium-chelation...
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy proteinOriginal Paper
Luis M. GuardeÑO, Amparo Quiles, Empar Llorca, José Pertusa, Isabel Hernando
Czech J. Food Sci., 2013, 31(6):568-574 | DOI: 10.17221/469/2012-CJFS
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and starch polymers where fat globules and swollen starch granules remain dispersed. Both thawing methods affected the fat globule size and morphology but they did not affect the starch granules. The SDS-PAGE analysis did not show any apparent changes between sauces thawed by both methods. Moreover, a similar pattern was found in the soy protein isolate used...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white saucesOriginal Paper
Luis M. GUARDEÑO, José L. VÁZQUEZ-GUTIÉRREZ, Isabel HERNANDO, Amparo QUILES
Czech J. Food Sci., 2013, 31(6):575-580 | DOI: 10.17221/483/2012-CJFS
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease...
Characteristics of garlic of the Czech originOriginal Paper
A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl, M. Voldřich
Czech J. Food Sci., 2013, 31(6):581-588 | DOI: 10.17221/539/2012-CJFS
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55-70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.
Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seedsOriginal Paper
A. Vollmannová, E. Margitanová, T. Tóth, M. Timoracká, D. Urminská, T. Bojňanská, I. Čičová
Czech J. Food Sci., 2013, 31(6):589-595 | DOI: 10.17221/452/2012-CJFS
Five cultivars from each of the three types of pseudocereals, i.e. buckwheat, amaranth, and quinoa, were studied for total polyphenol and rutin contents as well as total antioxidant capacity of seeds. A spectrophotometric method was used for the determination of total polyphenol content (using the Folin-Ciocalteau reagent) and total antioxidant capacity (using DPPH). Rutin content in pseudocereal seeds was determined by HPLC. The determined total polyphenol content in seeds of buckwheat, amaranth, and quinoa cultivars was in the intervals of 15 874-71 359 mg/kg DM, 1381-2870 mg/kg DM, and 459-1839 mg/kg DM, respectively. Rutin content in buckwheat,...
Plant extracts as components of edible antimicrobial protective coatingsOriginal Paper
Natalia ULBIN-FIGLEWICZ, Anna ZIMOCH, Andrzej JARMOLUK
Czech J. Food Sci., 2013, 31(6):596-600 | DOI: 10.17221/68/2013-CJFS
The antioxidant and antimicrobial efficiency of edible coating solutions of hydroxypropylmethylcellulose with various plant extracts were formed and determined. Antimicrobial activity of different concentrations (0, 1000, 2000 ppm) of plant extracts such as rosemary, garlic, thyme, clove, and cinnamon against Bacillus subtilis and Pseudomonas fluorescens was analysed using a plate diffusion test. The antioxidant activity was presented as DPPH radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP), and metal chelating ability. The film containing a rosemary extract reduced the growth of Bacillus subtilis. The...
Changes of antioxidant activity in honey after heat treatmentOriginal Paper
Goran ŠARIĆ, Ksenija MARKOVIĆ, Darija VUKIČEVIĆ, Ena LEŽ, Mirjana HRUŠKAR, Nada VAHČIĆ
Czech J. Food Sci., 2013, 31(6):601-606 | DOI: 10.17221/509/2012-CJFS
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures - at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual...
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernelsOriginal Paper
Jiangfeng SONG, Chunquan LIU, Dajing LI, Lili MENG
Czech J. Food Sci., 2013, 31(6):607-612 | DOI: 10.17221/396/2012-CJFS
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and stir-fried for 1, 3, and 5 min, respectively, then total phenolic (TP) and total carotenoid (TC) contents were determined by spectrophotometric methods. The free radical scavenging activity of the samples was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The results showed that there was a significant increase in TP (1.2-1.9 times) and TC (1.1 to 1.8 times) content of fresh sweet corn after each cooking session for 1, 3, and 5 min, the same...
Antioxidant potential of spinach, peas and sweet corn in relation to freezing periodOriginal Paper
Daniel BAJČAN, Ján TOMÁŠ, Gabriela UHLÍŘOVÁ, Július ÁRVAY, Pavol TREBICHALSKÝ, Radovan STANOVIČ, Vladimír ŠIMANSKÝ
Czech J. Food Sci., 2013, 31(6):613-618 | DOI: 10.17221/529/2012-CJFS
We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of -18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded...
Influence of locality on content of phenolic compounds in white winesOriginal Paper
Lubomír LAMPÍŘ, Pavel PAVLOUŠEK
Czech J. Food Sci., 2013, 31(6):619-626 | DOI: 10.17221/337/2013-CJFS
Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic...
Use of chemometric techniques to design a microbiological method for sulfonamide detection in milkOriginal Paper
Orlando G. Nagel, Maria Pilar Molina, Rafael L. Althaus
Czech J. Food Sci., 2013, 31(6):627-632 | DOI: 10.17221/494/2011-CJFS
We proposed an experimental design of a microbial bioassay of dichotomous response (positive or negative) using Bacillus subtilis BGA for the detection of sulfonamide residues. In the first stage, the bioassay response time was reduced to 6 h by increasing the spore concentration of B. subtilis. Then, the effects of spore, indicator, trimethoprim (TMP) concentration, and volume of the culture medium were examined with a Plackett Burman design (24-1). Finally, the effect of TMP concentration on the method detection capabilities and specificity was analysed using a logistic model with interaction. The detection capabilities...
Prof. Ing. Michal Voldřich, CSc., Member of the Editorial Board of our journal, passed awayObituary Notice
editors
Czech J. Food Sci., 2013, 31(6):633 | DOI: 10.17221/7072-CJFS