Czech Journal of Food Sciences, 2014 (vol. 32), issue 2
Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy typeOriginal Paper
Veronica Giacintucci, Luis Guardeño, Ana Puig, Isabel Hernando, Giampiero Sacchetti, Paola Pittia
Czech J. Food Sci., 2014, 32(2):115-121 | DOI: 10.17221/512/2012-CJFS 
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency. Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a comparison between the electrophoretic analyses and microstructural studies which were conducted on the same samples using Scanning Electron Microscopy...
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak RepublicOriginal Paper
Pavel Ačai, Ľubomír Valík, Denisa Liptáková
Czech J. Food Sci., 2014, 32(2):122-131 | DOI: 10.17221/106/2013-CJFS
Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density at the time of pasteurised milk consumption for several different scenarios. The results of the general case exposure assessment indicated that almost 14% of cartons can contain > 104 CFU/ml of B. cereus at the time of pasteurised milk consumption. Despite the absence of a generally applicable dose-response relationship that limits a full risk assessment, the probability of intoxication per serving and the estimated...
Direct identification of bifidobacteria from probiotic supplementsOriginal Paper
Věra Bunešová, Eva Vlková, Vojtěch Rada, Petra Hovorková, Šárka Musilová, Vladimír Kmeť
Czech J. Food Sci., 2014, 32(2):132-136 | DOI: 10.17221/291/2013-CJFS
The DNA of 14 probiotic supplements was isolated directly from various products without previous cultivation. The bifidobacteria composition declared by the manufacturer was determined by species-specific PCR. Such species found were in accordance with those listed on the products. This approach can be performed in less than 5 h and is applicable to other genera of probiotic bacteria. Bifidobacteria were also detected by culture-dependent analysis and MALDI-TOF MS. These methods drew the same results; however, they are more expensive and time consuming. So, we propose direct identification of bifidobacteria for routine quality control inspections of...
Effects of ampicillin and vancomycin on Staphylococcus aureus biofilmsOriginal Paper
Jarmila Pazlarová, Sabina Purkrtová, Jana Babuliková, Kateřina Demnerová
Czech J. Food Sci., 2014, 32(2):137-144 | DOI: 10.17221/156/2013-CJFS
The collection of 23 coagulase-positive Staphylococcus aureus strains isolated mainly from food in the Czech Republic were tested on the ability to form biofilms in the presence of ampicillin and vancomycin. The antimicrobial sensitivity (16 antibiotics) was determined in all strains by the standard disc diffusion method on Mueller-Hinton agar plates (NCCLS). The resistance to ampicillin was found in 16 strains (69.5%), all strains being susceptible to vancomycin. The formation of biofilm was conducted in 96-well, polystyrene microtiter plates COSTAR 3797 in tryptic soy broth (TSB) with 1% of glucose for 24 h at 30°C. Staining with crystal...
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sourcesOriginal Paper
Ivana SLOŽILOVÁ, Sabina PURKRTOVÁ, Michaela Kosová, Miroslava Mihulová, Eva ŠVIRÁKOVÁ, Kateřina DEMNEROVÁ
Czech J. Food Sci., 2014, 32(2):145-151 | DOI: 10.17221/475/2012-CJFS
Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter...
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial propertiesOriginal Paper
Jana Smetanková, Zuzana Hladíková, Michaela Zimanová, Gabriel Greif, Mária Greifová
Czech J. Food Sci., 2014, 32(2):152-157 | DOI: 10.17221/161/2013-CJFS
A total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity. All selected strains were active against the indicator bacteria and moulds. The highest inhibitory effect was observed with the strains Lactobacillus paracasei 314, L. paracasei 316, L. plantarum K816, L. plantarum L718, and L. plantarum 2L2. The subsequent research was focused on the metabolites causing...
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candyOriginal Paper
Poonam Aggarwal, Mona Michael
Czech J. Food Sci., 2014, 32(2):158-163 | DOI: 10.17221/221/2013-CJFS
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructose at the ratio of 100:0, 0:100, 75:25, 50:50, and 25:75 with 70 °B of TSS. Organoleptically, the candy prepared with 100% fructose proved the best but the candy prepared with 25:75 of sucrose to fructose was equally good. The least acceptable was the candy prepared with 100% sucrose, as it had a dull appearance and slight crystallisation was observed during storage. Moisture, acidity and ascorbic acid decreased while total soluble solids, reducing and...
Maillard product consumption and nitrogen digestibility in young and adult ratsOriginal Paper
Cristina Delgado-Andrade, Irene Roncero-Ramos, Rebeca Alonso-Olalla, Isabel Seiquer, M. Pilar Navarro
Czech J. Food Sci., 2014, 32(2):164-168 | DOI: 10.17221/473/2012-CJFS
We investigate the effects of consumption of MRPs from the glucose-lysine model system heated 15°C-90 min on protein digestibility and its utilisation in young (3-week) and adult (12-week) rats. Nitrogen faecal excretion significantly increased after MRP consumption, especially during the third week. Protein digestibility was lower in both age groups studied, but the utilisation was unaffected. Parallelly, the nitrogen retention and its net utilisation for the entire experimental period did not vary. In young rats the faecal nitrogen exceeded the amount of ingested nitrogen coming from MRPs, suggesting that digestibility of undamaged nitrogen was affected....
Concentrating n-3 fatty acids from crude and refined commercial salmon oilOriginal Paper
Mª Elsa Pando, Beatriz Bravo, Macarena Berrios, Andrea Galdames, Catalina Rojas, Nalda Romero, Conrado Camilo, Cristian Encina, Matías Rivera, Alicia Rodríguez, Santiago P. Aubourg
Czech J. Food Sci., 2014, 32(2):169-176 | DOI: 10.17221/532/2012-CJFS
The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation of urea-FFA inclusion complexes, extraction of free n-3 FA and further analysis by gas-liquid chromatography of the corresponding FA methyl esters. Differences between crude and refined salmon oil could be observed. Crude oil provided higher typical odour, viscosity and suspension particle values, whereas crude salmon oil showed higher FFA and impurities content while p-anisidine and iodine values, moisture content and formation...
In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extractOriginal Paper
Yu-Hua Wong, Chin-Ping Tan, Kamariah Long, Kar-Lin Nyam
Czech J. Food Sci., 2014, 32(2):177-181 | DOI: 10.17221/222/2013-CJFS
We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancreatic enzymes) gastrointestinal conditions. Some of the antioxidants in the kenaf seed extract were not relatively stable in the intestinal phase of the gastrointestinal tracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and total phenolic content (TPC) assays displayed similar trends as the biostability of phenolic acids, which decreased during the digestion process. The overall percentage...
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluationOriginal Paper
Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška
Czech J. Food Sci., 2014, 32(2):182-187 | DOI: 10.17221/172/2013-CJFS
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing taste. The new products were prepared on laboratory scale units and underwent nutritional, microbiological, and sensory evaluations. The basic composition, total polyphenol content, ascorbic acid content, and total antioxidant activity were determined.
High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscleOriginal Paper
Liliana G. Fidalgo, Jorge A. Saraiva, Santiago P. Aubourg, Manuel Vázquez, J. Antonio Torres
Czech J. Food Sci., 2014, 32(2):188-193 | DOI: 10.17221/535/2012-CJFS
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing...
Analysis of quality labels included in the European Union quality schemesOriginal Paper
Šárka Velčovská, Tomáš Sadílek
Czech J. Food Sci., 2014, 32(2):194-203 | DOI: 10.17221/189/2013-CJFS
We analysed the use of European Union schemes of Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed labels in the European Union market according to selected criteria including type of label, country of origin, and product classes. The first part of the paper deals with the definition of food quality, quality labels, and European Union quality scheme specification. The second part includes the discussion of marketing research results. Secondary data from the Database of Origin and Registration are used. The sample consists of 1146 labels registered in this database as to the 28th of March...