Czech Journal of Food Sciences, 2016 (vol. 34), issue 5
Medicinal plants of the family Lamiaceae as functional foods - a reviewReview
Klaudija Carović-Stanko, Marko Petek, Martina Grdiša, Jasna Pintar, Dalibor Bedeković, Mirjana Herak Ćustić, Zlatko Satovic
Czech J. Food Sci., 2016, 34(5):377-390 | DOI: 10.17221/504/2015-CJFS 
Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial...
Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter CulturesFood Microbiology and Safety
Beata Paszczyk, Waldemar Brandt, Joanna Łuczyńska
Czech J. Food Sci., 2016, 34(5):391-396 | DOI: 10.17221/358/2015-CJFS
The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated. The analysed fermented milk drinks were produced by the thermostat method and with three different starter cultures. Analyses were carried out for freshly produced fermented milk drinks and for stored drinks (analyses after 6, 13, and 21 days of storage). The study demonstrated that the type of applied starter culture and storage time affected the content of CLA and of trans isomers of C18:1 acid in fermented...
Effect of microwave technology on some quality parameters and sensory attributes of black teaFood Chemistry and Safety
Ayşe Karadag, Nazmiye Avci, Kadriye Nur Kasapoglu, Beraat Özçelik
Czech J. Food Sci., 2016, 34(5):397-405 | DOI: 10.17221/5/2016-CJFS
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant...
Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidumFood Chemistry and Safety
Xin Liu, Bin Liu, Xiao-Lei Wei, Zhen-Liang Sun, Chang-Yun Wang
Czech J. Food Sci., 2016, 34(5):406-413 | DOI: 10.17221/322/2015-CJFS
The fucoidans were obtained by extraction with water and gradient precipitation with different concentrations of ethanol. The main structural characterisations and bioactivities were achieved. Four fractions of water-soluble crude fucoidans with different molecular weights - SPC60, SPC70, SPH60, SPH70 - were extracted from S. pallidum collected from the Yellow Sea, China, using cold water and hot water extraction, and fractional precipitation with gradient concentrations of ethanol. Chemical analysis demonstrated that all of these fucoidan fractions consisted of fucose, rhamnose, xylose, mannose, glucose, and galactose with different monosaccharide...
Effect of novel synthesised policosanyl phenolates on lipid oxidationFood Chemistry and Safety
Zhiqiang WANG, Seung Hwan HWANG, Soon Sung LIM
Czech J. Food Sci., 2016, 34(5):414-421 | DOI: 10.17221/530/2015-CJFS
Lipophilic derivatisation of phenolic acids could greatly improve their antioxidant activities and solubility in hydrophobic environments, broadening their applications in food, pharmaceutical, and cosmetic industries. In this study, we conducted enzymatic lipophilisation of eight phenolates with policosanols. Vinyl phenolates were used as intermediates to improve the efficiency of enzymatic lipophilisation; and the yields of policosanyl phenolates were in the range of 1.32-20.58%. The antioxidant activities of the resulting phenolipids were compared using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay and linoleic acid peroxidation...
Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech RepublicFood Analysis, Food Quality and Nutrition
Petra Vičarová, Hana Dočekalová, Andrea Ridošková, Pavlina Pelcová
Czech J. Food Sci., 2016, 34(5):422-428 | DOI: 10.17221/100/2016-CJFS
Toxic metals (cadmium, lead, and mercury) in the tissues of common carp fished from three reservoirs (Pilská, Domaninský, and Matějovský) in the Bohemian-Moravian Highlands were measured in the period from April 2013 to September 2014 and the risk of consuming the fish from these localities was evaluated. During this project 25 fish specimens from each locality were analysed. The concentration of metals in muscle tissue and liver was determined by atomic absorption spectrometry. A variation in the content of heavy metals in fish samples and fish tissues was demonstrated and discussed. Higher concentrations of cadmium in the fish tissue were found in...
Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in orangesFood Analysis, Food Quality and Nutrition
Wei Yang, Jie Zhu, Ming-Qi Liu, Xian-Jun Dai
Czech J. Food Sci., 2016, 34(5):429-438 | DOI: 10.17221/275/2015-CJFS
To assemble an indirect competitive enzyme-linked immunosorbent assay (ELISA) for estimating two strobilurin fungicides at the same time, the hapten was synthesised which contained the common active group, (E)-2-(2-bromo-phenyl)-2-(methoxyimino) acetic acid methyl ester (OEBr) in kresoxim-methyl and trifloxystrobin. The immunogen and coating antigen were respectively prepared through conjugating the above-mentioned hapten with BSA and OVA by the mixed anhydride and activated ester methods, and polyclonal antibodies were produced by immunised rabbits. An enzyme-linked immunosorbent assay was developed for simultaneous detection of kresoxim-methyl and...
Wines with increased lignan content by the addition of lignan extractsFood Technology and Economy, Engineering and Physical Properties
Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Czech J. Food Sci., 2016, 34(5):439-444 | DOI: 10.17221/575/2015-CJFS
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation....
Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheeseFood Technology and Economy, Engineering and Physical Properties
Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo, Guillermo A. Sihufe
Czech J. Food Sci., 2016, 34(5):445-455 | DOI: 10.17221/567/2015-CJFS
The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to the enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes...
Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheeseFood Technology and Economy, Engineering and Physical Properties
Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Czech J. Food Sci., 2016, 34(5):456-462 | DOI: 10.17221/32/2016-CJFS
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced aw, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase...
Analysis of cube sugar drying in a convective dryerFood Technology and Economy, Engineering and Physical Properties
Jan Skočilas, Stanislav Solnař, Magzhan Aidossuly
Czech J. Food Sci., 2016, 34(5):463-468 | DOI: 10.17221/587/2015-CJFS
The article deals with determination of drying curves for the convective drying of cube sugar. The results of the experiment are compared with simple CFD model and literature data. Drying process is described by simple and complex mathematical models. The effective diffusion coefficient and mass transfer coefficient were identified from data. The repeated measurements were performed in a convective dryer for the initial 3% moisture content of sugar and for three temperatures (50, 65, and 80°C) and two velocities (1 and 1.5 m/s) of drying air. For one cube the CFD 2D model was created in the ANSYS software and the velocity and temperature fields were...