Czech Journal of Food Sciences, 2018 (vol. 36), issue 1
Bioavailability of corn gluten meal hydrolysates and their effects on the immune systemFood Chemistry and Safety
Yuan-Qing HE, Chao-Yue MA, Ye PAN, Li-Jing YIN, Jie ZHOU, Yuqing DUAN, Haihui ZHANG, Haile MA
Czech J. Food Sci., 2018, 36(1):1-7 | DOI: 10.17221/30/2017-CJFS 
The bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and histological sections. The results indicate that the average protein intake of the hydrolysed corn gluten meal (HCGM) group was higher than that of the crude corn gluten meal (CCGM) group, and was associated with an increase in average bodyweight. The corrected protein efficiency ratios (PERs) of the HCGM and CCGM groups were 0.374 and 0.217, respectively; the corrected PER of...
Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extractsFood Chemistry and Safety
Chaianun NAMNGAM, Supakorn BOONYUEN, Praphan PINSIRODOM
Czech J. Food Sci., 2018, 36(1):8-15 | DOI: 10.17221/225/2017-CJFS
Mango seed kernel extracts (MSKE) from Kaew and Choke-Anan mango cultivars were fractionated using Sephadex LH-20 column chromatography. Antioxidant activity and the inhibitory effects on tyrosinase, 5-lipoxygenase, hyaluronidase and α-glucosidase of MSKE fractions were evaluated. The key components of polyphenol, found in the most active fraction, were identified using LC-ESI-MS. Three major isolates were obtained from both cultivars of the MSKE with the absorbance being higher for Choke-Anan than Kaew. Fraction 3 of MSKE from both cultivars showed significantly (P ≤ 0.05) higher antioxidant activity and 5-lipoxygenase, hyaluronidase...
Identification of biphenyls - contaminants responsible for off-flavour in soft drinksFood Chemistry and Safety
Iveta ŠÍSTKOVÁ, Vojtěch KRUŽÍK, Aleš RAJCHL, Helena ČÍŽKOVÁ
Czech J. Food Sci., 2018, 36(1):16-21 | DOI: 10.17221/297/2017-CJFS
Off-flavour in soft drinks is one of the main threats to manufacturers, which can result in expensive recalls, and discredit the brand. Off-flavours can occur for a variety of reasons (e.g . chemical contamination of raw material). The presented case study has proved there is a relationship between the identification of biphenyl and its derivatives in the used preser vative (benzoate) and off-flavours in the drink . The project consisted of three phases: (1) the assessment of the probable cause of off-f lavours based on sensor y evaluation and GC-MS -Olfactometr y profiling of volatiles; (2) the quantification of biphenyls and the characterisation...
Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed foodFood Chemistry and Safety
Wenju ZHANG, Yulei ZHAO, Qingjin XU, Qin CHEN
Czech J. Food Sci., 2018, 36(1):22-27 | DOI: 10.17221/28/2017-CJFS
SYBR Green real-time or quantitative PCR (Q-PCR) is a suitable system in which to establish a multiplex method to detect allergenic ingredients in food. In this study, a triplex Q-PCR method was developed to detect trace amounts of peanut, soybean and sesame in processed food. Specific PCR primer sets were designed and the concentration of the primers used in the triplex PCR was optimised. The triplex method showed high specificity and sensitivity which were similar to those of the simplex method, and it was applied for the detection of allergenic ingredients in commercially available processed food. The results demonstrate that the developed triplex...
Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolatesFood Analysis, Food Quality and Nutrition
Muhammad Ahmar JAHANGIR, Aamir SHEHZAD, Masood Sadiq BUTT, Muhammad SHAHID
Czech J. Food Sci., 2018, 36(1):28-36 | DOI: 10.17221/237/2016-CJFS
In the current investigation, the potential utility of cinnamaldehyde obtained from cinnamon (Cinnamomum zeylanicum) bark powder in enhancing the antioxidant capacity of dark chocolates was evaluated. To this end, the effects of conventional solvent extracts (CSE) and supercritical fluid extracts (SFE) on total phenolic contents, physical and sensory attributes of cinnamaldehyde-enriched chocolates were determined over the course of 60 days of storage. The addition of 0.5% nutraceuticalSFE and 1% nutraceuticalCSE extracts significantly increased the total phenolic contents of the chocolates to 15.62 ± 0.35 mg GAE/g...
Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading methodFood Analysis, Food Quality and Nutrition
Shu ZHANG, Jun LU, Lijuan SHI, Xianfeng WANG, Dejia HOU
Czech J. Food Sci., 2018, 36(1):37-43 | DOI: 10.17221/105/2017-CJFS
In this study, we propose a method for correcting the adverse effects produced by the cur vature of fruit objects in images acquired by cameras in machine vision systems. The areas near the edge are darker in acquired images than in the centre, which results in many difficulties for subsequent analyses. In this paper, the fruit object was considered as a Lambertian surface. The light intensity was analysed and the height and normal on fruit surface was deduced based on the shape-from-shading (SFS) algorithm. The geometric correction factors were calculated and the adverse effects of light intensity were corrected on the fruit surface. The proposed...
Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperatureFood Technology and Economy, Engineering and Physical Properties
Mohammad Ali Mogharei, Hamed Ahari, Ali Akbar Safekordi, Shabnam Haghighat Khajavi
Czech J. Food Sci., 2018, 36(1):44-50 | DOI: 10.17221/49/2017-CJFS
The effect of lactic acid in extending the shelf life of sheep carcasses stored at 4°C was evaluated. Carcasses were assigned to four testing groups: T1 (control group), T2 (1% lactic acid spray), T3 (2% lactic acid spray) and T4 (3% lactic acid spray). There were statistically significant differences among the groups in the colour score for each minced meat sample at 48, 72, and 96 h (X2 = 9.9, P = 0.019; X2 = 9.7, P = 0.021, respectively). The minimum mean rank of the odour score was found using 1% lactic acid at 72 h (3.0), which was significantly different (P < 0.05) when compared to the other groups. The MANOVA test showed no significant difference...
Influence of flaxseed components on fermented dairy product propertiesFood Technology and Economy, Engineering and Physical Properties
Kristina BIALASOVÁ, Irena NĚMEČKOVÁ, Jan KYSELKA, Jiří ŠTĚTINA, Kateřina SOLICHOVÁ, Šárka HORÁČKOVÁ
Czech J. Food Sci., 2018, 36(1):51-56 | DOI: 10.17221/411/2017-CJFS
The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus...
Effect of different stabilisation treatments on preparation and functional properties of rice bran proteinsFood Technology and Economy, Engineering and Physical Properties
Shi-Wen LV, Lei-Yu HE, Li-Hui SUN
Czech J. Food Sci., 2018, 36(1):57-65 | DOI: 10.17221/100/2017-CJFS
The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1-2 min) and dry heating (120°C, 10-20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in the protein yield, but an increase in the protein purity. Heat-stabilisation was effective in inhibiting the rancidity of rice bran, and microwave heating was more effective than dry heating. The functional properties of proteins such as the emulsifying properties and oil holding capacity were improved with the stabilised rice bran, while the foaming properties,...
Qualitative properties of pasta enriched with celery root and sugar beet by-productsFood Technology and Economy, Engineering and Physical Properties
Lucia MINAROVIČOVÁ, Michaela LAUKOVÁ, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Dominika DOBROVICKÁ, Veronika KUCHTOVÁ
Czech J. Food Sci., 2018, 36(1):66-72 | DOI: 10.17221/242/2017-CJFS
The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder...
Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsionsFood Technology and Economy, Engineering and Physical Properties
Somaris QUINTANA-MARTINEZ, Aldair MORALES-CANO, Luis GARCÍA-ZAPATEIRO
Czech J. Food Sci., 2018, 36(1):73-80 | DOI: 10.17221/315/2017-CJFS
The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like...
Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solventsFood Technology and Economy, Engineering and Physical Properties
Grażyna WEJNEROWSKA, Anna CIACIUCH
Czech J. Food Sci., 2018, 36(1):81-87 | DOI: 10.17221/122/2017-CJFS
In the present work supercritical fluid extraction with carbon dioxide was performed to obtain oil from quinoa seeds. The effects of extraction variables - namely pressure, temperature, time, particle size, and co-solvent, on supercritical carbon dioxide extraction are investigated. Total extraction yields and compositions using pure CO2 and CO2 + selected co-solvents are compared. The maximum recovery for quinoa oil is found to be about 89%, and is obtained when extractions are carried out at 25 MPa, 40°C for 80 minutes. A significant effect on the oil recovery is exerted by size reduction of seeds to a particle size ≤ 0.50...
Study on the ageing method and antioxidant activity of black garlic residuesFood Technology and Economy, Engineering and Physical Properties
Feng XIONG, Chun-Hua DAI, Fu-Rong HOU, Pei-Pei ZHU, Rong-Hai HE, Hai-Le MA
Czech J. Food Sci., 2018, 36(1):88-97 | DOI: 10.17221/420/2016-CJFS
Garlic residue (GR), a co-product of garlic oil extraction, contains most of the nutrients of raw garlic (RG). Preparation of black garlic residue (BGR) is considered to be an effective method of processing GR. The main objective of this study was to optimise the ageing conditions of GR based on moisture, polyphenol and 5-hydroxymethyl-2-furaldehyde (HMF) levels. In addition, the antioxidant capacity of BGR was also evaluated in vitro and in vivo and compared with black garlic (BR) and RG. The results indicate that optimum ageing resulting in polyphenol and HMF contents of 25.80 mg/g and 3.84 mg/g, respectively, were achieved using...
Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSMFood Technology and Economy, Engineering and Physical Properties
Aysun Yucetepe, Oznur Saroglu, Ceren Daskaya-Dikmen, Fatih Bildik, Beraat Ozcelik
Czech J. Food Sci., 2018, 36(1):98-108 | DOI: 10.17221/64/2017-CJFS
The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for...