Czech Journal of Food Sciences, 2014 (vol. 32), issue 1

LIST OF REVIEWERS - 2013Index

editors

Czech J. Food Sci., 2014, 32(1):I-II | DOI: 10.17221/7263-CJFS  

Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatmentOriginal Paper

Antonietta BAIANO, Carmela TERRACONE, Ilaria VIGGIANI, Matteo Alessandro DEL NOBILE

Czech J. Food Sci., 2014, 32(1):1-9 | DOI: 10.17221/79/2013-CJFS  

Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months. In order to investigate the effects of a prolonged storage, olives from cv. Coratina were crushed using a three phase system to produce extra virgin olive oil analysed for sensory and chemical-physical indices, phenolic profile, tocopherol content, and antioxidant activity during a 8-years storage. The oil lost its characteristics of extra-virgin after 6 years of storage, time at which the median of the...

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potentialOriginal Paper

Lovro SINKOVIČ, Janez HRIBAR, Rajko VIDRIH

Czech J. Food Sci., 2014, 32(1):10-15 | DOI: 10.17221/520/2012-CJFS  

We determine the total polyphenol content (TPC) and antioxidative potential (AOP) in external and internal leaves of different cultivars of chicory, both before and after storage. We analysed the red cultivars Leonardo, Trevisio, Mesola, Verona, and Chioggia, the red-spotted cultivar Castelfranco, and the sweet cultivars Jupiter, Uranus, and Mercurius. The chicories were stored at temperatures from 0.1°C to 0.8°C and relative humidity from 90% to 95%. Cultivar and leaves significantly influenced TPC and AOP, while storage influenced AOP only. The outer leaves showed significantly higher TPC and AOP. The TPC in chicory ranged from 20 mg/100 g to 400...

Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acidsOriginal Paper

Mona STANCHEVA, Albena MERDZHANOVA, Diana A. DOBREVA, Lyubomir MAKEDONSKI

Czech J. Food Sci., 2014, 32(1):16-24 | DOI: 10.17221/31/2013-CJFS  

The total content of fat soluble vitamins and their percentages in the recommended daily intake for humans per 100 g portion, fatty acids composition, the atherogenic (IA) and thrombogenicity (IT) indices in two freshwater fish species - Common carp (Cyprinus carpio) and European catfish (Sillurus glanis) were investigated. Retinol contents in fresh edible tissues of the Common carp and European catfish were found to be 30.8 ± 3.4 mg/100 g wet weight (ww) for the Common carp 30.8 ± 3.4 µg/100 g ww and 1.9 ± 0.1 µg/100 g ww for the European catfish, cholecalciferol contents 14.8 ± 1.0 and 3.1...

Variability of characteristic components of aroniaOriginal Paper

Jitka ŠNEBERGROVÁ, Helena ČÍŽKOVÁ, Eva NERADOVÁ, Bahtinur KAPCI, Aleš RAJCHL, Michal VOLDŘICH

Czech J. Food Sci., 2014, 32(1):25-30 | DOI: 10.17221/540/2012-CJFS  

The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium 0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric...

Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopyOriginal Paper

Michaela KRÁLOVÁ, Zuzana PROCHÁZKOVÁ, Veronika SVOBODOVÁ, Eva MAŘICOVÁ, Bohumíra JANŠTOVÁ, Lenka VORLOVÁ

Czech J. Food Sci., 2014, 32(1):31-36 | DOI: 10.17221/525/2012-CJFS  

We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000 cm^-1 with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different...

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compoundsOriginal Paper

María J. MARTELO-VIDAL, Manuel VÁZQUEZ

Czech J. Food Sci., 2014, 32(1):37-47 | DOI: 10.17221/167/2013-CJFS  

Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Ethanol, glycerol, glucose, tartaric acid, malic acid, lactic acid, and acetic acid were evaluated as pure compounds and in mixtures. Different pre-treatments for the spectra and modelling strategies such as partial least squares (PLS) regression or Principal Component Regression (PCR) were evaluated. All pure compounds studied showed a good relationship between...

Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzymeOriginal Paper

Kate Cristina Blanco, Flávio Faria De Moraes, Natalia Sozza Bernardi, Mary Helen Palmuti Braga Vettori, Rubens Monti, Jonas Contiero

Czech J. Food Sci., 2014, 32(1):48-53 | DOI: 10.17221/432/2012-CJFS  

The properties of a previously unknown enzyme, denominated cyclodextrin glycosyltransferase, produced from Bacillus lehensis, were evaluated using affinity chromatography for protein purification. Enzyme characteristics (optimum pH and temperature; pH and temperature stability), the influence of substances on the enzyme activity, enzyme kinetics, and cyclodextrin production were analysed. Cyclodextrin glycosyltransferase was purified up to 320.74-fold by affinity chromatography using β-cyclodextrin as the binder and it exhibited 8.71% activity recovery. This enzyme is a monomer with a molecular weight of 81.27 kDa, as estimated by SDS-PAGE....

Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteriaOriginal Paper

Cristina Lamberti, Federica Genovese, Jean Daniel Coisson, Giuliana Lo Bianco, Luca Cocolin, Enrica Pessione

Czech J. Food Sci., 2014, 32(1):54-60 | DOI: 10.17221/505/2012-CJFS  

Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both...

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes Original Paper

Ioannis SAKARIDIS, Nikolaos SOULTOS, Christos BATZIOS, Ioannis AMBROSIADIS, Pavlos KOIDIS

Czech J. Food Sci., 2014, 32(1):61-68 | DOI: 10.17221/414/2012-CJFS  

Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5^th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat. On the chicken...

Development of organic acids and volatile compounds in cider during malolactic fermentationOriginal Paper

Hongfei ZHAO, Fang ZHOU, Piotr DZIUGAN, Yonghong YAO, Jiatao ZHANG, Zhaolin LV, Bolin ZHANG

Czech J. Food Sci., 2014, 32(1):69-76 | DOI: 10.17221/127/2013-CJFS  

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing...

Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulinOriginal Paper

Jana HANUŠOVÁ, Miroslava MIHULOVÁ, Lenka DIBLÍKOVÁ, Ladislav ČURDA

Czech J. Food Sci., 2014, 32(1):77-81 | DOI: 10.17221/524/2012-CJFS  

Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and β-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added...

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperatureOriginal Paper

Marta TOMCZYŃSKA-MLEKO, Elżbieta KAMYSZ, Emilia SIKORSKA, Czesław PUCHALSKI, Stanisław MLEKO, Lech OZIMEK, Grzegorz KOWALUK 6, Waldemar GUSTAW 7, Marta WESOŁOWSKA-TROJANOWSKA

Czech J. Food Sci., 2014, 32(1):82-89 | DOI: 10.17221/326/2012-CJFS  

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In...

Effect of temperature on the evolution of colour during the maceration of fruits in liquorOriginal Paper

Isabel PAZ, Ascensión FERNÁNDEZ, Carmen MATÍAS, Gabriel PINTO

Czech J. Food Sci., 2014, 32(1):90-95 | DOI: 10.17221/207/2013-CJFS  

The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/mol, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant...

Influence of storage at 4°C on the stability of high hydrostatic pressure treated onionOriginal Paper

José L. VÁZQUEZ-GUTIÉRREZ, María HERNÁNDEZ-CARRIÓN, Amparo QUILES, Isabel HERNANDO

Czech J. Food Sci., 2014, 32(1):96-101 | DOI: 10.17221/471/2012-CJFS  

The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for 5 min, and stored for 28 days at 4°C. Electron microscopy techniques and light microscopy were used for the microstructural study. Total soluble phenolics, soluble protein percentage, and shear force were also studied. HHP treatments affected the cell wall and membrane permeability, favouring the diffusion of soluble material to the apoplast. Storage at 4°C also caused important structural degradation in the HHP-treated samples, which was...

Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oilOriginal Paper

Maria G. MIGUEL, Maria D. ANTUNES, Abdulrahman ROHAIM, Ana Cristina FIGUEIREDO, Luís G. PEDRO, José G. BARROSO

Czech J. Food Sci., 2014, 32(1):102-108 | DOI: 10.17221/217/2013-CJFS  

The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T. capitata oil or without it, heating at 180°C for 20 min, or frying 100 g cow steak at the same temperature and for the same period of time. In all assays, acid, peroxide, and p-anisidine values were followed over time. The fatty acid profile was estimated before heating or frying as well as at the end of the experiment. The results showed that...

Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L.Original Paper

Yan-Yan Dang, Hua Zhang, Zhi-Long Xiu

Czech J. Food Sci., 2014, 32(1):109-114 | DOI: 10.17221/96/2013-CJFS  

The extraction of capsanthin and capsaicin from red pepper (Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K₂HPO₄/n-hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K₂HPO₄/10% (w/w) n-hexane, capsanthin was extracted into the top n-hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of...