Czech Journal of Food Sciences, 2016 (vol. 34), issue 2
Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a reviewReview
Corrado Rizzi, Federica Mainente, Gabriella Pasini, Barbara Simonato
Czech J. Food Sci., 2016, 34(2):93-104 | DOI: 10.17221/357/2015-CJFS 
Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product but their possible persistence, as well as other exogenous residual proteins such as the enzymes utilised in winemaking, cannot be excluded for sure. The principal concern about the presence of exogenous residual proteins is the health of allergic subjects. Nevertheless, the respect of religious creed or other practice of living of the consumer must be...
Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy ratsFood Chemistry and Safety
Jesús Enrique Chan-Higuera, Rosario Maribel Robles-Sánchez, Armando Burgos-Hernández, Enrique Márquez-Ríos, Carlos Arturo Velázquez-Contreras, Josafat Marina Ezquerra-Brauer
Czech J. Food Sci., 2016, 34(2):105-110 | DOI: 10.17221/320/2015-CJFS
Gelatines from three different jumbo squid (Dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weight distribution, and in vitro digestibility), antioxidant capacity (ABTS+ and ORAC assays) and effect on oxidative stress biomarkers (serum antioxidant capacity (TAC) and serum malondialdehyde levels (MDA)) in healthy rats. Gelatine from the skin showed the highest polar and imino amino acid contents and a higher proline hydroxylation degree. Gelatine β-component was not detected in either fins or arms. These differences...
Carp proteins as a source of bioactive peptides - an in silico approachFood Chemistry and Safety
Małgorzata Darewicz, Justyna Borawska, Monika Pliszka
Czech J. Food Sci., 2016, 34(2):111-117 | DOI: 10.17221/300/2015-CJFS
In silico prediction methods and tools were used to determine whether bioactive peptides are hidden in the amino acid sequences of carp (Cyprinus carpio) proteins and whether they can be released after gastric, duodenal, and gastro-duodenal in silico digestion. Fragments with 15 types of biological activity in intact proteins and, after gastrointestinal digestion, with 11 types of activity were identified. Angiotensin I-converting enzyme inhibitory (ACEi) and antioxidant peptides were the most predominant fragments of proteins in the group of intact proteins and in silico digests. After in silico digestion...
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cellsFood Chemistry and Safety
Joanna Gerszon, Aleksandra Rodacka
Czech J. Food Sci., 2016, 34(2):118-126 | DOI: 10.17221/401/2015-CJFS
The effects of resveratrol on a cancer cell line derived from the nervous system, neuroblastoma and a cell line derived from hippocampal neurons under hydrogen peroxide-induced oxidative stress were evaluated and compared. Our studies indicate that resveratrol exerts different effects on tumour and normal cells. Interestingly, in the presence of an oxidising factor resveratrol can sensitise cancer cells and decrease their viability substantially. Under conditions of oxidative stress similar to those found in the tumour environment, resveratrol also intensified apoptosis in Neuro-2a cells. Our data indicate that resveratrol does not protect neuronal,...
Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic backgroundFood Chemistry and Safety
Katarína Mitrová, Vojtěch Hrbek, Pavel Svoboda, Jana Hajšlová, Jaroslava Ovesná
Czech J. Food Sci., 2016, 34(2):127-132 | DOI: 10.17221/268/2015-CJFS
Six onion cultivars Bingo, Dormo, Elenka, Elbrus, Spirit, and Sturon grown in the Czech Republic for commercial purposes were analysed to investigate the content of health-promoting compounds. The results showed that at harvest time, cysteine sulfoxide content varied from 32.38 to 44.16 g/kg of dry weight, polyphenol content was between 2.66 and 3.37 g/kg of dry weight, and antioxidant activity ranged from 0.75 to 0.83 g/kg. Cv. Bingo had the highest level of the analysed compounds. The cultivars were concurrently analysed by DNA (microsatellite) markers. Dendrograms based on the chemical composition and DNA analysis were almost identical. This finding...
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee productsFood Analysis, Food Quality and Nutrition
Audrius Pukalskas, Rita Kazernavičiuté, Jonas Balžekas
Czech J. Food Sci., 2016, 34(2):133-142 | DOI: 10.17221/312/2015-CJFS
Antioxidant potential and composition of phenolic compounds were studied in pure bee products (beebread - BB, bee pollen - BP) and in their mixtures with honey and vegetable oils [sea buckthorn (SBO), flax seed (FSO), royal jelly (RJ)], and the alga Spirulina (SA). The values of total phenolic content (TPC) found in the raw weight (RW) of material of BP, BB, SA, and RJ were 23.3, 21.2, 15.4, and 10.7 GAE mg/g, respectively. The methanolic extract of pure BP possessed higher ABTS.+scavenging capacity (5.37-6.47 TE mg/g RW) than BB (4.86-5.70 TE mg/g RW). The values of oxygen radical absorbance capacities (ORAC) of methanolic extracts of BB...
Fermented buttermilk-based beverage: impact on young volunteers' health parametersFood Analysis, Food Quality and Nutrition
Raimondas Narkevičius, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jablonskienė, Dalia Sekmokienė
Czech J. Food Sci., 2016, 34(2):143-148 | DOI: 10.17221/344/2015-CJFS
The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional beverages were made on the basis of buttermilk, which differed in the composition. The beverage containing the buttermilk-skimmed milk-milk protein concentrate (0.3%) as a product with the preferred quality characteristics (synaeresis, viscosity, sensory properties, and acceptability) was used for further studies regarding the impact on human health. The medical nutrition experiments did not show any statistically significant effect on the biochemical blood...
Artificial sweeteners and the environmentFood Analysis, Food Quality and Nutrition
Klára Kobetičová, Klára Anna Mocová, Lucie Mrhálková, Zuzana Fryčová, Vladimír Kočí
Czech J. Food Sci., 2016, 34(2):149-153 | DOI: 10.17221/220/2015-CJFS
Artificial sweeteners (aspartame, saccharin) were tested using the limit concentration (100 mg/l or 100 mg/kg). Model species were duckweed (Lemna minor), green algae (Desmodesmus subspicatus), mustard seeds (Sinapis alba), daphnids (Daphnia magna), lettuce seeds (Lactuca sativa), and potworm (Enchytraeus crypticus). The results indicated that aspartame had statistically negative effects on duckweed and both sweeteners on the reproduction of enchytraeids.
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powderFood Analysis, Food Quality and Nutrition
Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk, Hanna Paschke
Czech J. Food Sci., 2016, 34(2):154-159 | DOI: 10.17221/313/2015-CJFS
Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined in extrudates. When the whey powder content increased above 5%, the extrudate breaking force decreased and the colour became darker. The addition of 10% of whey powder resulted in lower scores for porosity, colour, taste, and overall desirability. Such a level of the addition caused a significant increase in protein and available lysine contents in extrudates, but unfortunately, the product had also significantly...
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) filletsFood Analysis, Food Quality and Nutrition
Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Czech J. Food Sci., 2016, 34(2):160-165 | DOI: 10.17221/374/2015-CJFS
The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, the effectiveness of AITC was investigated in vitro against some strains of Specific Spoilage Organisms (SSOs). The inhibitory effect of AITC vapour was screened evaluating the bacterial growth in a jar. A strong inhibitory effect against the tested SSOs was observed. Successively, the shelf-life of gilthead sea bream fillets treated with AITC vapour and stored at 2°C was evaluated and compared with untreated samples. AITC inhibited the growth of SSOs effectively,...
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipressFood Technology and Economy, Engineering and Physical Properties
Indira Kosović, Marko Jukić, Antun Jozinović, Đurđica Ačkar, Daliborka Koceva Komlenić
Czech J. Food Sci., 2016, 34(2):166-172 | DOI: 10.17221/451/2015-CJFS
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder...
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheeseFood Technology and Economy, Engineering and Physical Properties
Rahele Nezhad Razmjoui Akhgar, Javad Hesari, Sodeif Azadmard Damirchi
Czech J. Food Sci., 2016, 34(2):173-179 | DOI: 10.17221/361/2015-CJFS
The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P > 0.05) in slurry-containing cheese. Urea-polyacrylamide gel of the pH 4.6 insoluble fractions showed that αs1-casein was hydrolysed more rapidly than β-casein. There was no significant difference in the hydrolysis rate of αs1- and β-casein between the two cheeses. The levels of water soluble nitrogen were significantly...
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended filmFood Technology and Economy, Engineering and Physical Properties
Na Wang, Yu-Zhe Gao, Peng Wang, Shu Yang, Tie-Min Xie, Zhi-Gang Xiao
Czech J. Food Sci., 2016, 34(2):180-188 | DOI: 10.17221/442/2015-CJFS
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the microwave modification on the mechanical properties and structural characteristics of the SPI and zein blended films was investigated. The results show that the microwave-modified blended film of 3 : 1 SPI-zein demonstrated the best mechanical properties: the highest breaking strength (2900 g) and the highest fracturing distance (16.08 mm). The morphology of the microwave-modified film was more homogeneous and had fewer pinholes than the zein-only film. In addition,...