Czech Journal of Food Sciences, 2017 (vol. 35), issue 5
Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatmentFood Chemistry and Safety
Xin Zhao, Lu Yue, Xincheng Liu, Ling Liu
Czech J. Food Sci., 2017, 35(5):367-375 | DOI: 10.17221/405/2016-CJFS 
Advanced glycation end products (AGEs) are glycosylated metabolic products generated in vivo and are associated with aging-related diseases. They are also formed during heat treatment in food processing. In this work, we investigated the contribution of linoleic acid (LA) to AGE formation using a protein/glucose model. An electronic tongue, denaturing polyacrylamide gel electrophoresis, electron spin resonance spectroscopy, circular dichroism, and ultraperformance liquid chromatography-tandem mass spectrometry were used to analyse reaction intermediates and reactive radical formation. The results show that LA is the key factor responsible for the change...
Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in CroatianFood Microbiology and Safety
Ivana Tlak Gajger, Iva Pavlović, Mirza Bojić, Ivan Kosalec, Siniša Srečec, Toni Vlainić, Josipa Vlainić
Czech J. Food Sci., 2017, 35(5):376-385 | DOI: 10.17221/103/2017-CJFS
Propolis is a popular subject of research worldwide due to its therapeutic potential. The antimicrobial activity of propolis appears to be promising but depends on many variables related to its origin such as the content of phenolics and flavonoids. To address this issue with Croatian propolis, which has two major origins (Mediterranean and continental), we exposed bacteria (Escherichia coli and Staphylococcus aureus) and yeasts (Candida albicans and Aspergillus niger) to different propolis concentrations (two-fold microdilution method with TCC/formazan endpoint). Total phenolic and flavonoid content and chromatographic profile along with antioxidant...
Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausagesFood Analysis, Food Quality and Nutrition
Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
Czech J. Food Sci., 2017, 35(5):386-391 | DOI: 10.17221/243/2016-CJFS
The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with pecies-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted from five regions of each sausage and PCR-RFLP together with PCR using species-specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species-specific PCR was effective for identification of chicken, eef and sheep meat in all ratios and from all regions of the sausages. The results of our study show that discovering adulteration...
Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panelFood Analysis, Food Quality and Nutrition
Iñaki Etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron, Francisco José Pérez Elortondo
Czech J. Food Sci., 2017, 35(5):392-400 | DOI: 10.17221/276/2016-CJFS
Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover were analysed according to a specific method for sensor y quality assessment. A trained panel evaluated the samples and scored the sensor y quality related to odour, texture, flavour, and persistence. Samples with higher carcass fat cover presented significantly better scores for texture, flavour, and persistence, although not for odour. When calculating global...
Antimicrobial and antioxidant properties of some commercial honeys available on the Polish marketFood Analysis, Food Quality and Nutrition
Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko
Czech J. Food Sci., 2017, 35(5):401-406 | DOI: 10.17221/350/2016-CJFS
Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between...
Antidiabetic Compounds in Stem Juice from BananaFood Analysis, Food Quality and Nutrition
Dong Nguyen, Alena Nováková, Klára Spurná, Jiří Hričko, Huong Phung, Jitka Viktorová, Milena Stránská, Jana Hajšlová, Tomáš Ruml
Czech J. Food Sci., 2017, 35(5):407-413 | DOI: 10.17221/172/2017-CJFS
The stem juices from Musa × paradisiaca L. banana plants cultivated in their original natural habitat in Vietnam and those cultivated in a greenhouse in the Czech Republic were investigated for the presence of phytochemicals with antidiabetic potency. Respective bioactivities of these phytochemicals were also determined. Sample screening using ultrahigh performance liquid chromatography coupled with tandem high-resolution mass spectrometry (UHPL-HRMS/MS) method showed some differences in the pattern of bioactive compounds, both in terms of their number and concentration. p-Hydroxybenzoic and gallic acids were the predominant analytes found in stem...
Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFAFood Analysis, Food Quality and Nutrition
Vassilia Sinanoglou, Dimitra Houhoula, Vasiliki Kyrana, Vladimiros Lougovois
Czech J. Food Sci., 2017, 35(5):414-423 | DOI: 10.17221/448/2016-CJFS
Crude oils recovered from the viscera of conventionally and organically farmed gilthead sea bream (Sparus aurata), European seabass (Dicentrarchus labrax) and sharpsnout sea bream (Diplodus puntazzo) were characterised. Triacylglycerols (TAG) and phospholipids (PL) were the major lipid classes. Visceral oils contained high levels of n-3 polyunsaturated fatty acids (PUFA), in particular docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The DHA/EPA ratios (range 1.66-2.46) were higher in organically farmed fish. Total PUFA and n-3 fatty acid levels varied according to both species and rearing system,...
Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread QualityFood Technology and Economy, Engineering and Physical Properties
Marie Hrušková, Ivan Švec
Czech J. Food Sci., 2017, 35(5):424-431 | DOI: 10.17221/450/2016-CJFS
Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological...
Rheological and textural properties of yogurts enriched with Jerusalem artichoke flourFood Technology and Economy, Engineering and Physical Properties
Tatjana Krivorotova, Jolanta Sereikaite, Pawel Glibowski
Czech J. Food Sci., 2017, 35(5):432-439 | DOI: 10.17221/2/2017-CJFS
Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.
Rheological properties of sugarfree milk chocolate: Comparative study and optimisationFood Technology and Economy, Engineering and Physical Properties
Haniyeh Rasouli-Pirouzian, Seyed Hadi Peighambardoust, Sodeif Azadmard-Damirchi
Czech J. Food Sci., 2017, 35(5):440-448 | DOI: 10.17221/231/2016-CJFS
The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations...
Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)Food Technology and Economy, Engineering and Physical Properties
Hadi Samimi Akhijahani, Akbar Arabhosseini, Mohammad Hossein Kianmehr
Czech J. Food Sci., 2017, 35(5):449-455 | DOI: 10.17221/440/2016-CJFS
Different drying methods for plum fruits were compared in this case study. Samples were dried at a temperature of 70°C using the method of hot air drying as well using hybrid solar drying at three levels of air velocity (0.5, 1, and 2 m/s) and open sun drying. The dried samples were then compared on the basis of changes in colour, shrinkage and rehydration. The effect of air velocity on colour change was significant (P < 0.05) at the three different levels (0.5, 1, and 2 m/s), whereas effects on shrinkage and rehydration ratio were not significant (P < 0.05). The best conditions for plum drying with respect to values of colour...
Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peelFood Technology and Economy, Engineering and Physical Properties
Javier David Vega Arroy, Hector Ruiz-Espinosa, Juan Jose Luna-Guevara, Maria L. Luna-Guevara, Paola Hernández-Carranza, Raúl Ávila-Sosa, Carlos Enrique Ochoa-Velasco
Czech J. Food Sci., 2017, 35(5):456-465 | DOI: 10.17221/316/2016-CJFS
The effect of different solvents and extraction methods on total anthoc yanins, phenolic compounds, and antioxidant capacity from x´kijit (renealmia alpinia Rottb. Maas) peels was evaluated. In order to evaluate the effect of solvents on the bioactive compounds extraction efficienc y and antioxidant capacity, a special cubic mixture design model was implemented with ethanol, methanol, and acetone as solvents and conventional (agitation - 1 and 6 h; Soxhlet - 2 and 4 h), novel (power ultrasound - 2.5 and 5 min) methods, and combination of extraction methods. Acceptable correla - tions between predicted and experimental data were obtained for...
Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communicationShort Communication
Fouad Ali Abdullah Abdullah, Hana Buchtová, Peter Turek
Czech J. Food Sci., 2017, 35(5):466-468 | DOI: 10.17221/32/2017-CJFS
The effect of modified atmosphere packaging (MAP1 80% O2/20% CO2 and MAP2 70% N2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 ± 2°C) of organic chickens (breast and thigh) was evaluated. Control samples were packaged using a polyolefin film. The experiment was conducted on day 2 and repeated on day 7, 10, and 14 of storage. TBARS of samples in MAP1 were higher than in samples stored in MAP2. Ammonia in meat in MAP2 was constant during storage. In general, the DPPH inhibition percentage of meat in MAP1 was lower than that in meat in MAP2. Results of...