Czech Journal of Food Sciences, 2015 (vol. 33), issue 4
Current trend and future prospective of functional probiotic milk chocolates and related products - a reviewReview
Deepavali Gadhiya, Ami Patel, Jashbhai B. Prajapati
Czech J. Food Sci., 2015, 33(4):295-301 | DOI: 10.17221/676/2014-CJFS 
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their...
Inhibitory effects of fresh hops on Helicobacter pylori strainsFood Microbiology and Safety
Pavel ČERMÁK, Věra PALEČKOVÁ, Milan HOUŠKA, Jan STROHALM, Pavla NOVOTNÁ, Alexandr MIKYŠKA, Marie JURKOVÁ, Mariola SIKOROVÁ
Czech J. Food Sci., 2015, 33(4):302-307 | DOI: 10.17221/261/2014-CJFS
The goal of this work was to provide evidence for the inhibitory effects of fresh hops on the growth of Helicobacter pylori. Fresh hops were homogenised after harvest and the homogenate was treated using pascalisation (treatment with high pressure). This homogenate was used for testing the growth inhibitory effects on strains of H. pylori, a pathogenic microorganism, isolated from patients suffering from gastritis or gastric ulcers. The tests demonstrated reliable inhibitory effects and open the possibility of hops being used as a supplement to the treatment of H. pylori infections.
Microbial contamination of paper-based food contact materials with different contents of recycled fiberFood Microbiology and Safety
Zuzana Hladíková, Kristina Kejlová, Jitka Sosnovcová, Dagmar Jírová, Adam Vavrouš, Stanislav Janoušek, Milada Syčová, Vladimír Špelina
Czech J. Food Sci., 2015, 33(4):308-312 | DOI: 10.17221/645/2014-CJFS
Recycled paper is commonly used in food packaging industry, especially for disposable products. The material coming into direct contact with food products must not represent a source of contamination for food in accordance with the Framework Regulation (EC) No. 1935/2004 containing the general requirements on all food contact materials. In the present study, the microbial purity of 31 paper-based materials with different contents of recycled matter (0-100%) was evaluated using a standard method based on the disintegration of paper. The results of the present study indicate the existing relation between the use of recycled fibers and the content of...
Fermentation of soymilk by yoghurt and bifidobacteria strainsFood Microbiology and Safety
Šárka HORÁČKOVÁ, Andrea MÜHLHANSOVÁ, Marcela SLUKOVÁ, Věra SCHULZOVÁ, Milada PLOCKOVÁ
Czech J. Food Sci., 2015, 33(4):313-319 | DOI: 10.17221/115/2015-CJFS
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C. The changes of isoflavones concentrations were also monitored in soy products. The growth of Streptococcus thermophilus and bifidobacteria was similar in both media, but Lactobacillus delbrueckii subsp. bulgaricus showed a better growth in milk. Titratable acidity...
TBARS and microbial growth predicative models of pork sausage stored at different temperaturesFood Microbiology and Safety
Anna KACZMAREK, Renata CEGIELSKA-RADZIEJEWSKA, Tomasz SZABLEWSKI, Jan ZABIELSKI
Czech J. Food Sci., 2015, 33(4):320-325 | DOI: 10.17221/591/2014-CJFS
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage were developed based on Arrhenius equation. The regression coefficients (R2 > 0.86) indicated the acceptability of the zero-order reaction and Arrhenius model for predicting TBARS changes. The activation energy (Ea) of TBARS was 109 kJ/mol and the corresponding rate constant (k0) was 2.6979...
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley maltFood Microbiology and Safety
Jozef Pavel, Kateřina Vaculová, Zuzana Faltusová, Ladislav Kučera, Irena Sedláčková, Ludvík Tvarůžek, Jaroslava Ovesná
Czech J. Food Sci., 2015, 33(4):326-333 | DOI: 10.17221/541/2014-CJFS
Malting barley grains are essential components in the beer production. Fusarium infection can have severe effects on malt and beer, because it may inhibit the enzymatic activity in malt and may induce the occurrence of gushing and changes in the colour and flavour of the finished beer. We examined the growth of the filamentous fungi Fusarium culmorum in artificially infected and non-infected barley malting grains during the first steps of the malting process and under the effects of fungicide pretreatment (Hutton and Prosaro 250 EC) of barley plants. Our study focused on the fungi growth in two distinct barley malting cultivars Bojos...
Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey meadFood Chemistry and Safety
Ildikó Bénes, Katarína Furdíková, Daniela Šmogrovičová
Czech J. Food Sci., 2015, 33(4):334-339 | DOI: 10.17221/48/2015-CJFS
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with S. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from...
Impact of freezing on flavonoids/radical-scavenging activity of two onion varietiesFood Chemistry and Safety
Carina PINHO, M. Teresa SOARES, Isabel F. ALMEIDA, Ana A.R.M. AGUIAR, Catarina MANSILHA, Isabel M.P.L.V.O. FERREIRA
Czech J. Food Sci., 2015, 33(4):340-345 | DOI: 10.17221/704/2014-CJFS
Flavonols, anthocyanins, and radical-scavenging activity of two Portuguese onion cultivars (Branca da Póvoa, white; and Vermelha da Póvoa, red) were evaluated simulating domestic freezing conditions (-18°C). Frozen portions of onions with different periods of domestic storage at ambient temperature presented increased flavonoid content when compared with the respective composition before freezing. No significant differences were observed on radical-scavenging activity. Domestic freezing of onion portions extended its shelf life. Thus, domestic freezing can be a good alternative to prevent the loss of unused fresh onions, preserving its antioxidant...
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) productsFood Analysis, Food Quality and Nutrition
Hana BUCHTOVÁ, Đani ĐORĐEVIĆ, Stanislav KOČÁREK, Petr CHOMÁT
Czech J. Food Sci., 2015, 33(4):346-353 | DOI: 10.17221/435/2014-CJFS
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity,...
Volatile compounds in Prošek dessert wines produced from white and red grapesFood Analysis, Food Quality and Nutrition
Irena BUDIĆ-LETO, Iva HUMAR, Goran ZDUNIĆ, Janez HRIBAR, Emil ZLATIĆ
Czech J. Food Sci., 2015, 33(4):354-360 | DOI: 10.17221/28/2015-CJFS
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide....
Immunoreactivity of selected wines commercially available in PolandFood Analysis, Food Quality and Nutrition
Magdalena ZIELIŃSKA-DAWIDZIAK, Paulina GÓRECKA, Dorota PIASECKA-KWIATKOWSKA
Czech J. Food Sci., 2015, 33(4):361-366 | DOI: 10.17221/142/2015-CJFS
Taking into consideration the allergic consumers safety, the European Union imposed the duty of labelling allergenic substances used in the wine production on the wine producers. Although the rule entered into force in the course of the last three years, not properly labelled alcoholic beverages are still available on the Polish market. 25% of the beverage samples tested without the casein declaration on the label did not contain any traces of this protein. The rest of them were found to contain casein while three contained such an amount of casein which could be considered risky for hypersensitive individuals. The results were obtained with a commercial...
Microwave drying of green bean slices: drying kinetics and physical qualityFood Technology and Economy, Engineering and Physical Properties
Ibrahim DOYMAZ, Azmi Seyhun KIPCAK, Sabriye PISKIN
Czech J. Food Sci., 2015, 33(4):367-376 | DOI: 10.17221/566/2014-CJFS
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 600, and 800 W. From the results, it is seen that the level of microwave power affected the drying kinetics, rehydration ratio, and colour of the beans slightly. The nine best known thin-layer drying models that were used in literature were applied to the experimental data and the results showed that Midilli et al. model best fits the experimental data for the drying kinetics of green bean slices. Effective...
The effects of using turkey meat on qualitative properties of heat-treated sucukFood Technology and Economy, Engineering and Physical Properties
Güzin Kaban, Derya Bayrak
Czech J. Food Sci., 2015, 33(4):377-383 | DOI: 10.17221/2/2015-CJFS
The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enterobacteriaceae counts were determined and pH and aw analyses were carried out, taking samples from the batter, and also after the fermentation, heat treatment, and drying stages. The sensory and volatile compounds analyses were carried out on the final product. The use of turkey meat had a very significant effect on the pH and aw values. The stage of production also had very significant effects...
Effects of pre- and post-harvest factors on the selected elements contents in fruit juicesFood Technology and Economy, Engineering and Physical Properties
Francisco J.A. Paula, Raquel P.F. Guiné, Luísa Cruz-Lopes, Armando C. Duarte, Anabela O.S. Fragata, Manuel A.L. Reis 7
Czech J. Food Sci., 2015, 33(4):384-391 | DOI: 10.17221/531/2014-CJFS
Pre- and post-harvest factors determine the levels of the selected risk elements in100% fruit juices. The juices samples closely followed the Brix international reference values. Fruit juices presented the following order of the elements mean concentrations: cadmium (1.597 μg/l), chromium (2.767 μg/l), lead (20.75 μg/l), nickel (73.37 μg/l), zinc (545.9 μg/l), and iron (1792 μg/l), measured by AAS. The pre-harvest factors (origin, fruit, and agriculture) and the post-harvest factors (blending, packaging, conservation, pasteurisation, and process) were evaluated according to the manufacturers information and were correlated with the...
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtrationFood Technology and Economy, Engineering and Physical Properties
Aleksander POREDA, Marek ZDANIEWICZ, Monika STERCZYŃSKA, Marek JAKUBOWSKI, Czesław PUCHALSKI
Czech J. Food Sci., 2015, 33(4):392-397 | DOI: 10.17221/92/2015-CJFS
Diatomaceous earth makes a great contribution to the amount of brewing waste. In this work, attempts were made to reduce the dosage of diatomaceous earth used during beer filtration, via the application of carrageenan at the stage of wort boiling. Carrageenan was added to the boiling wort (50 mg/l) and, after fermentation, the beer was filtered using different doses of diatomaceous earth (0.05-0.40 g/l). The filtration performance of beers obtained from carrageenan-pretreated wort was compared with the filtration of reference beer. It was found that beer produced from wort treated with carrageenan, had a significantly lower haze before filtration compared...