Czech Journal of Food Sciences, 2018 (vol. 36), issue 3

Antioxidant and antihypertensive protein hydrolysates in fish products - a reviewReview

Klaudia KORCZEK, Joanna TKACZEWSKA, Władysław MIGDAŁ

Czech J. Food Sci., 2018, 36(3):195-207 | DOI: 10.17221/283/2017-CJFS  

Fish proteins are a good source of bioactive peptides (BAPs). Such BAPs are derived through enzymatic hydrolysis of food proteins and can potentially by applied as health-promoting factors against chronic non-communicable diseases (NCDs), including arterial hypertension, cardiovascular disease and obesity. Antihypertensive and antioxidant BAPs derived from fish could represent a good alternative to synthetic drugs. This article reviews the literature on BAPs derived from fish and fish products, with an emphasis on antihypertensive and antioxidant properties and the impact of technological processes on the activity of BAPs. The review shows that BAPs...

Effect of different conditions on Listeria monocytogenes biofilm formation and removalFood Microbiology and Safety

Pasquale Russo, Agni Hadjilouka, Luciano Beneduce, Vittorio Capozzi, Spiros Paramithiotis, Eleftherios H. Drosinos, Giuseppe Spano

Czech J. Food Sci., 2018, 36(3):208-214 | DOI: 10.17221/199/2017-CJFS  

Listeria monocytogenes poses a major risk for the safety of food products due to the ability to persist in food products and process line surfaces as biofilm. In this work, we investigated the L. monocytogenes biofilms in relation to development factors and possible control under different conditions. In particular, the ability of six strains of L. monocytogenes from vegetable and animal sources to form biofilms was evaluated on glass or polystyrene substrates under different temperatures (15, 30 and 37°C) and availability of nutrients, by using rich (BHI) or poor (HTM) growth media. Moreover, the effectiveness of three commonly...

Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey - short communicationFood Microbiology and Safety

Huseyin YILMAZ, Utku CIZMECIGIL, Eda Altan TARAKCI, Ozge AYDIN, Aysun YILMAZ, Mehmet CALICIOGLU, Gurhan CIFTCIOGLU, Ali AYDIN, Kamil BOSTAN, Tansel SIRELI, Mine GUZEL, Asiye KARAKULLUKCU, Bekir KOCAZEYBEK, Wim van der POEL, Juergen RICHT, Nuri TURAN

Czech J. Food Sci., 2018, 36(3):215-220 | DOI: 10.17221/233/2017-CJFS  

Hepatitis A and E viruses (HAV and HEV) are recognised as food- and water-borne infections and shellfish are a well-documented source of these viruses. The presence of HAV and HEV in mussels has not previously been investigated in Bosphorus, Istanbul, Turkey, and therefore the aim of this study was to investigate the frequency of HAV and HEV in mussels collected from this location. A total of 92 pooled samples representing 736 mussels originating along the Bosphorus coast were collected from fish distributors. RNA was extracted using the RNeasy Plant Mini Kit and a TaqMan real-time RT-PCR was performed using primers specific to HAV and HEV. Amongst...

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributesFood Analysis, Food Quality and Nutrition

Jelena BABIĆ MILIJAŠEVIĆ, Milan MILIJAŠEVIĆ, Danijela VRANIĆ, Jasna ĐINOVIĆ STOJANOVIĆ, Slobodan LILIĆ, Vladimir KORIĆANAC

Czech J. Food Sci., 2018, 36(3):221-226 | DOI: 10.17221/195/2017-CJFS  

The effect of modified atmosphere packaging (MAP 1 - 80% O₂ + 20% CO₂ and MAP 2 - 90% CO₂ + 10% N₂) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted...

Phytochemical changes in mango fruit in response to Alternaria alternata infectionFood Analysis, Food Quality and Nutrition

Jiao LI, Liangang MAO, Yanning ZHANG, Lan ZHANG, Hongyun JIANG

Czech J. Food Sci., 2018, 36(3):227-232 | DOI: 10.17221/328/2017-CJFS  

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant...

Determination of flavonoids and total polyphenol contents in commercial apple juicesFood Analysis, Food Quality and Nutrition

Leposava PAVUN, Snežana USKOKOVIĆ-MARKOVIĆ, Milena JELIKIĆ-STANKOV, Daniela ĐIKANOVIĆ, Predrag ĐURĐEVIĆ

Czech J. Food Sci., 2018, 36(3):233-238 | DOI: 10.17221/211/2017-CJFS  

We propose a sensitive and selective spectrofluorimetric method for the determination of flavonoids as expressed in 'quercetin equivalent' in apple juices. The method is based on the strong emission of the aluminium(III)-quercetin complex at 480 nm with excitation at 420 nm, and it is successfully applied for the determination of flavonoids in commercial apple juices and compared with results obtained in reference spectrophotometric determination. The flavonoid content in commercial apple juices was found to range from 5.53 to 15.55 mg/l quercetin equivalent. The very good agreement between the two methods indicates the suitability of the proposed...

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed riceFood Technology and Economy, Engineering and Physical Properties

Oludare Olumuyiwa ADEKOYENI, Rahman AKINOSO, Adekola Felix ADEGOKE, Stephen Akintunde FAGBEMI

Czech J. Food Sci., 2018, 36(3):239-245 | DOI: 10.17221/121/2017-CJFS  

This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R² and adequate precision ranged between 0.994-0.7374 and 26.825-5.375, respectively, which indicate good fitness of the model. Parboiling...

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle qualityFood Technology and Economy, Engineering and Physical Properties

Cuicui LI, Qiyu LU, Zipeng LIU, Huili YAN

Czech J. Food Sci., 2018, 36(3):246-254 | DOI: 10.17221/326/2017-CJFS  

The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min...

Effect of alginate beads on olfactory sensory perception of paraffin coated cheeseFood Technology and Economy, Engineering and Physical Properties

Citlalli Celeste GONZÁLEZ ARICEAGA, Muhammad Inam AFZAL, Muhammad UMER, Syed Muhammad USMAN SHAH, Haroon AHMED, Muriel JACQUOT, Catherine CAILLIEZ-GRIMAL

Czech J. Food Sci., 2018, 36(3):255-260 | DOI: 10.17221/431/2016-CJFS  

Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbutanal or Carnobacterium maltaromaticum LMA 28 on olfactory sensory perception of paraffin-coated cheese was investigated. The abilities of bacteria to produce 3-methylbutanal and of alginate beads to diffuse this volatile compound in cheese was evaluated. Size, shape and encapsulation efficiency of alginate beads were determined. Moreover, the possible...

Juices enriched with phenolic extracts from grapesFood Technology and Economy, Engineering and Physical Properties

Jana KULICHOVÁ, Mantana BUAONG, Josef BALÍK, Pavel HÍC, Jan TŘÍSKA

Czech J. Food Sci., 2018, 36(3):261-267 | DOI: 10.17221/383/2017-CJFS  

The paper describes the preparation and evaluation of phenolic extracts from waste materials - pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74...

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shellsFood Technology and Economy, Engineering and Physical Properties

Sediqeh SOLEIMANIFARD, Naser HAMDAMI

Czech J. Food Sci., 2018, 36(3):268-275 | DOI: 10.17221/460/2016-CJFS  

We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 mathematical models were used to select the best model for data description. The GAB model, which had the maximum value for the correlation coefficient (R²) and minimum values for the chi-squared test (χ²) and root mean square error (RMSE), was identified as the best model for split pistachios and pistachio kernels. The Caurie model, meanwhile, was...