Czech Journal of Food Sciences, 2017 (vol. 35), issue 4
The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a reviewReview
Miroslava Fašiangová, Gabriela Bořilová, Radka Hulánková
Czech J. Food Sci., 2017, 35(4):275-284 | DOI: 10.17221/370/2016-CJFS 
In the last few years, interest in the supplementation of selenium (Se) to animal feed has increased. The results of various studies have shown that eggs with defined selenium content may be used as a new potential source of this scarce element in human nutrition. The selenium content in eggs after dietary supplementation in organic form is about 22-27 µg/egg. This amount represents up to 40-50% of the Recommended Dietary Allowance, which is 55 µg of Se for the adult human. Additionally, due to its antioxidant properties, selenium contributes to the oxidation stability of fat and protein in the eggs of laying hens fed a selenium-supplemented...
Curcumin and its allied analogues: epigenetic and health perspectives - a reviewReview
Muhammad Imran, Muhammad Nadeem, Muhammad Asif Khan, Sheraz Ahmed, Ali Imran, Rai Muhammad Amir, Muhammad Umair Arshad, Syed Amir Gilani, Farhan Saeed, Abdur Rauf, Zaffar Mehmood, Shaista Khan, Hafiz Ansar Rasul Suleria
Czech J. Food Sci., 2017, 35(4):285-310 | DOI: 10.17221/584/2015-CJFS
Curcumin (diferuoyl methane) is a yellow active ingredient present in turmeric. It is a homodimer of feruloylmethane that comprises a hydroxyl and methoxy group (heptadiene with two Michael acceptors), and α-, β-diketone. It contains various metabolites, i.e. hexahydrocurcumin (HHC), tetrahydrocurcumin (THC), octahydrocurcumin (OHC), dihydrocurcumin (DHC), curcumin sulphate, and curcumin glucuronide. Curcumin has been proven the most effective histone deacetylase (HDAC) inhibitor in HeLa nuclear extracts. It has the ability to affect the Akt, growth factors, NF-kB, and metastatic and angiogenic pathways. Curcumin has a strong therapeutic...
Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7Food Microbiology and Safety
Aisha Abusheliabi, Murad A. Al-Holy, Hind Al-Rumaithi, Sufian Al-Khaldi, Anas A. Al-Nabulsi, Richard A. Holley, Mutamed Ayyash
Czech J. Food Sci., 2017, 35(4):311-320 | DOI: 10.17221/84/2017-CJFS
The growth behaviour of foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, E. coli O157:H7 and Salmonella spp.) was investigated in pasteurised camel milk and compared with pasteurised bovine milk at different incubation temperatures. This study also aimed to compare the growth patterns of these four foodborne pathogens in pasteurised and raw camel milk. Pasteurised or raw camel milk and pasteurised bovine milk were separately inoculated with a cocktail of three strains of each foodborne pathogen. The inoculated milk samples were incubated at 10, 25, and 37°C. The total bacterial count (TBC) in raw...
Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi ArabiaFood Analysis, Food Quality and Nutrition
Mohammed Elimam Ahamed Mohammed, Abdallah Alfifi, Abdalaziz Aalmudawi, Mohammad Y Alfaifi, Serag Eldin I Elbehairi, Helmey Atallah Al-bushnaq
Czech J. Food Sci., 2017, 35(4):321-327 | DOI: 10.17221/428/2016-CJFS
The physiochemical properties of six Acacia honey samples taken from three different altitudes in the Asir region were determined. The means of all the studied parameters were within the international standards and were comparable to previous studies (0.11 ± 0.08% for ash, 10.93 ± 1.97% for water, 3.56 ± 0.19 for pH, 38.63 ± 17.17 meq/kg for acidity, 659.51 ± 324.98 μS/cm for conductivity, and 1.45 ± 0.02 for specific gravity). Comparison of the mean values of the parameters at the different altitudes revealed gradual increases with increasing altitude, except for ash and specific gravity. Significant differences...
Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysisFood Analysis, Food Quality and Nutrition
Zhouyong Dong, Gang Tian, Zhaogang Xu, Mingyue Li, Min Xu, Yajun Zhou, Hui Ren
Czech J. Food Sci., 2017, 35(4):328-338 | DOI: 10.17221/421/2016-CJFS
The freshwater mussel protein was hydrolysed using ultrasound-assisted enzymolysis. Ultrasound-assisted freshwater mussel protein hydrolysates (UPH) were divided into four fractions (> 10, 6-10, 3-6, and < 3 kDa) using ultrafiltration, and the fraction with the highest antioxidant activity was further subdivided into four fractions (F1-F4) using gel chromatography. The amino acid compositions and antioxidant activities (DPPH, hydroxyl and superoxide radical scavenging activities, reducing power, ferrous ion chelating activity, and inhibition of linoleic acid oxidation) of peptide fractions were investigated. The results...
Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wineFood Technology and Economy, Engineering and Physical Properties
Franc Čuš, Polona Zabukovec, Hans-Josef Schroers
Czech J. Food Sci., 2017, 35(4):329-345 | DOI: 10.17221/398/2016-CJFS
The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable...
Phytochemical changes in heated Rosa species fruits and seedsFood Technology and Economy, Engineering and Physical Properties
Mehmet Güneş, Ümit Dölek, Mahfuz Elmastaş
Czech J. Food Sci., 2017, 35(4):345-351 | DOI: 10.17221/419/2016-CJFS
The phytochemical changes in heat-treated Rosa species fruits and seeds were determined. Fruits and seeds of five advanced genotypes belonging to Rosa dumalis, R. canina, and R. villosa were used. Fruits were harvested at optimal maturity and boiled in distilled water for 30 min, followed by analysis of soluble solid content, dry matter, pH, titratable acidity, total sugar, β-carotene, α-tocopherol, and vitamin C. Total phenolic content and the antioxidant activities of fresh and boiled fruits were also analyzed, and fatty acid levels in fresh and heated seeds were determined. Total sugar, pH, and antioxidant...
Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgersFood Technology and Economy, Engineering and Physical Properties
Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol
Czech J. Food Sci., 2017, 35(4):352-359 | DOI: 10.17221/67/2017-CJFS
The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of pork backfat, and treatments T1 and T2 where 50% of pork backfat was replaced by pork skin/water/canola oil mixtures at 45 : 45 : 10 (T1) or 40 : 40 : 20 (T2) ratios. A fat reduction up to 34% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Lower diameter reduction and lower cooking loss were observed in the modified samples. Although an increase in TPA parameters...
Effect of storage temperature on the decay of catechins and procyanidins in dark chocolateFood Technology and Economy, Engineering and Physical Properties
Aleksandra N. Pavlović, Jelena M. Mrmošanin, Jovana N. Krstić, Snežana S. Mitić, Snežana B. Tošić, Milan N. Mitić, Biljana B. Arsić, Ružica J. Micić
Czech J. Food Sci., 2017, 35(4):360-366 | DOI: 10.17221/265/2016-CJFS
The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperature-dependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10-3/day) than at 22°C (k = 5.4 × 10-3/day) and 4°C (k = 2.2 × 10-3/day).