Czech Journal of Food Sciences, 2016 (vol. 34), issue 4
Stevioside and rebaudioside A - predominant ent-kaurene diterpene glycosides of therapeutic potential: a reviewReview
Ena GUPTA, Shalini PURWAR, Shanthy SUNDARAM, Prashasti TRIPATHI, Gyanendra RAI
Czech J. Food Sci., 2016, 34(4):281-299 | DOI: 10.17221/335/2015-CJFS 
Stevia rebaudiana (Bertoni) is a Paraguayan perennial herb of the family Asteraceae. The leaves contain a great amount of secondary metabolites with a wide range of important biological activities commonly known as steviol glycosides which differ in their molecular configuration, power of sweetness and their taste profile. Out of various steviol glycosides, the main compounds of interest are diterpenoid glycosides of ent-kaurene type extracted from the leaves of this plant as non-toxic, thermally stable, low-calorie natural sweeteners stevioside and rebaudioside A. These glycosides are a high-quality sugar substitute or dietary supplement...
Effects of a bilberry preparation on selected cell lines of the digestive systemFood Analysis, Food Quality and Nutrition
Kamila Borowiec, Dominik Szwajgier, Anna Olejnik, Katarzyna Kowalska, Zdzisław Targoński
Czech J. Food Sci., 2016, 34(4):300-305 | DOI: 10.17221/375/2015-CJFS
Bilberry is a valuable wild forest fruit harvested in many countries in Europe. The biological activities of bilberry include antioxidant, anticancer, antiviral, antibacterial, and anticholinesterase activities. This study examines the protective effects of a bilberry (BB) preparation on IEC-6, Caco-2, and HepG2 cell lines. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay was used to study the cytotoxicity of BB. The genotoxicity was determined using single-cell microgel electrophoresis. The Ames test was employed to assay bilberry mutagenicity. No significant effects of BB (12.5-100 µg dry mass/ml) were observed on the...
Proteolysis in raw milk in relation to microbiological indicatorsFood Analysis, Food Quality and Nutrition
Jana Chramostová, Oto Hanuš, Marcela Klimešová, Irena Němečková, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská, Ludmila Nejeschlebová
Czech J. Food Sci., 2016, 34(4):306-312 | DOI: 10.17221/64/2016-CJFS
Proteolysis in raw milk is a crucial parameter indicating both cow's mastitis and the technological problems or spoilage risk of final products. However, a suitable analytical method for its early detection in practice is still missing. Thus, we proposed a spectrophotometric determination of milk proteolysis equivalent (MPE). We tested this method on 104 bovine raw milk samples in relation to their somatic cell count (SCC) as an indicator of native proteolysis, and the total count of mesophilic bacteria (TCMB) and the total count of psychrotrophic bacteria (TCPB) as indicators of microbial proteolysis. Correlation coefficients between log TCMB and...
Use of eggshells as a raw material for production of calcium preparationsFood Analysis, Food Quality and Nutrition
Barbara Dolińska, Marta Jelińska, Beata Szulc-Musioł, Florian Ryszka
Czech J. Food Sci., 2016, 34(4):313-317 | DOI: 10.17221/59/2016-CJFS
The kinetics of calcium release from tablets obtained from modified eggshells in the form of calcium citrate and calcium carbonate was investigated. Calcium release showed the first-order kinetics. After 30 min of the experiment, 79.93% of calcium was released from tablets obtained from modified eggshells in the form of calcium citrate, reaching ~100% after 3 hours. For tablets produced with calcium carbonate, these values were 7 and 60%, respectively. The half-time of calcium release from tablets containing calcium citrate was t50% = 0.5 h and for tablets containing calcium carbonate it was t50% = 2.2 h, so...
Musts with an increased content of lignans from added spruce knot chipsFood Analysis, Food Quality and Nutrition
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Czech J. Food Sci., 2016, 34(4):318-324 | DOI: 10.17221/478/2015-CJFS
Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity....
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing ratsFood Analysis, Food Quality and Nutrition
Qiang Zhong, Xing-Ling Li, Wei-Dong Hu, Bo Zeng, Ren-Ming Liang, Hui Liu, Zai-Xin Li, Zhi Zhang
Czech J. Food Sci., 2016, 34(4):325-331 | DOI: 10.17221/425/2015-CJFS
We demonstrate a new, efficient method for the preparation of phosvitin phosphopeptides using immobilised-trypsin enzymolysis technology. Immobilised trypsin was prepared using a covalent binding method, and then was added to degrade egg yolk phosvitin for the production of phosphopeptides. In our results, the prepared immobilised trypsin demonstrated a higher hydrolysing activity toward phosvitin than free trypsin, and the hydrolysing activity was retained well even after trypsin was repeatedly used up to five times. Interestingly, the phosvitin phosphopeptides prepared with immobilised trypsin demonstrated a lower N/P ratio and a higher calcium-binding...
Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral systemFood Technology and Economy, Engineering and Physical Properties
Salvatore Claps, Giovanni Annicchiarico, Maria Antonietta Di Napoli, Francesco Paladino, Daniela Giorgio, Lucia Sepe, Roberta Rossi, Adriana Di Trana
Czech J. Food Sci., 2016, 34(4):332-340 | DOI: 10.17221/568/2015-CJFS
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Leccese) while in recent years it has almost entirely been made with milk from non-native sheep breeds (Sarda and Comisana). The aim of the study was to investigate the breed effect on the quality of Canestrato Pugliese cheese by comparing two native (Altamurana and Leccese) and two non-native (Sarda and Comisana) sheep breeds. The experiment was carried out at the experimental farm of CREA-ZOE (Apulia region, Southern Italy) using a flock set-up of four sheep...
Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodologyFood Technology and Economy, Engineering and Physical Properties
Qingfeng He, Yanjie Li, Pingping Zhang, Ailin Zhang, Haiqin Wu
Czech J. Food Sci., 2016, 34(4):341-349 | DOI: 10.17221/266/2015-CJFS
The conditions for microwave-assisted extraction (MAE) of total flavonoids (TF) and total phenols (TP), and antioxidant activity from celery (Apium graveolens L.) leaves by response surface methodology (RSM) were optimised. The 3-level, 3-factorial Box-Behnken design (BBD) was employed to study three main extraction conditions: microwave power (300-500 W), solid-solvent ratio (15-30 ml/g), and ethanol concentration (50-80%). It was found that microwave power of 500 W at 30 ml/g solid-solvent ratio with 75.6% (v/v) ethanol concentration was the most optimum conditions for the extraction of TF and TP from celery leaves with the consequent high antioxidant...
Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)Food Technology and Economy, Engineering and Physical Properties
Ramona Massoud, Kianoush Khosravi-Darani, Fereshteh Nakhsaz, László Varga
Czech J. Food Sci., 2016, 34(4):350-355 | DOI: 10.17221/289/2015-CJFS
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of croissants improved the textural and organoleptic properties of the final products. Spirulina fortification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of 1%. Besides these benefits, the A. platensis biomass enhanced...
Change of selected antioxidant parameters of red wines during maturationFood Technology and Economy, Engineering and Physical Properties
Ján Mezey, Peter Czako, Ivana Mezeyová, Daniel Bajčan, Radoslav Kobolka
Czech J. Food Sci., 2016, 34(4):356-361 | DOI: 10.17221/517/2015-CJFS
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers...
Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grainsFood Technology and Economy, Engineering and Physical Properties
Beata Piłat, Dorota Ogrodowska, Ryszard Zadernowski
Czech J. Food Sci., 2016, 34(4):362-369 | DOI: 10.17221/405/2015-CJFS
Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was performed in prototype equipment of the "Szarłat" company. The analysed mean values for puffed grains were starch (proso millet 72.58%, amaranth 55.53%), fat (proso millet 8.43%, amaranth 8.99%), proteins (proso millet 13.89%, amaranth 14.04%), amino acids (proso millet 48.30 g/kg, amaranth 54.03 g/kg), crude fibre (proso millet 4.29%, amaranth 4.47%), and its fractions, as well as the total polyphenol content (proso millet 0.98%, amaranth 0.19%). Based on the...
Quality of eggs in different production systemsFood Technology and Economy, Engineering and Physical Properties
Guler Yenice, Ozgur Kaynar, Mustafa Ileriturk, Feryaz Hira, Armagan Hayirli
Czech J. Food Sci., 2016, 34(4):370-376 | DOI: 10.17221/33/2016-CJFS
This experiment was carried out to compare morphological egg quality parameters, as well as lipid and protein profiles, of brown eggs laid by chickens reared under different production systems: cage, free-range, and family type. A total of 270 brown eggs were obtained from commercial poultry companies raising Lohmann Brown laying hens in a cage system and free-range unit as well as families possessing hens in their yards. The egg lipid and protein contents, as well as lipid and protein profile, varied among the production systems. However, eggs from the free-range system had similar characteristics to those from the cage system. Quality of eggs from...