Czech Journal of Food Sciences, 2019 (vol. 37), issue 1
Morphology, physicochemical properties and antioxidant capacity of bee pollensFood Chemistry and Safety
Roman Bleha, Tetiana Shevtsova, Vojtěch Kružík, Ján Brindza, Andrej Sinica
Czech J. Food Sci., 2019, 37(1):1-8 | DOI: 10.17221/139/2018-CJFS 
Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials.
Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activitiesFood Chemistry and Safety
Roman Bleha, Tetiana Shevtsova, Vojtěch Kružik, Tereza Šorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi, Andrej Sinica
Czech J. Food Sci., 2019, 37(1):9-20 | DOI: 10.17221/201/2018-CJFS
Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic ef fects of bee breads were also studied....
Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruitsFood Chemistry and Safety
Virág Csorba, Marietta Fodor, Szilvia Kovács, Magdolna Tóth
Czech J. Food Sci., 2019, 37(1):21-28 | DOI: 10.17221/144/2018-CJFS
Fruit samples were analysed to investigate the suitability of Fourier transform near infrared spectroscopy (FT-NIR) for the rapid discrimination of elderberry genotypes. Parallel analysis with classical chemical techniques and spectral measurements was performed on 11 cultivars originating from various European countries. The titratable acidity (TA) and soluble solids content (SSC) of the fruit, and the geographical origin and breeding method of the cultivar were used as reference data. Three spectrum transformation methods (standard normal variation, multiplicative scatter correction and first derivative) were applied in the calibration process. The...
In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells linesFood Microbiology and Safety
Cetin Akca, Ozgur Vatan, Dilek Yilmaz, Huzeyfe Huriyet, Nilüfer Cinkilic, Tolga Cavas
Czech J. Food Sci., 2019, 37(1):29-35 | DOI: 10.17221/221/2018-CJFS
In vitro cytotoxic and genotoxic effects of donkey milk on cancer (A549) and normal (BEAS-2B) lung cell lines were investigated. The XTT and WST-1 tests as well as clonogenic assays were used to evaluate cytotoxicity. The comet assay and micronucleus test were used as genotoxicity endpoints. Donkey milk showed lower cytotoxic effects against normal lung cell line BEAS-2B in comparison to the tumor cell line A549. Genotoxicity experiments revealed dose dependent increases in the frequencies of micronuclei and single stranded DNA breaks in A549 cells whereas no significant damage was observed in BEAS-2B cells. The results indicate that donkey...
In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy productsFood Microbiology and Safety
Huiling Guo, Wenyi Zhang, Lai-Yu Kwok, Bilige Menghe
Czech J. Food Sci., 2019, 37(1):36-43 | DOI: 10.17221/136/2018-CJFS
The antimicrobial susceptibility of 20 Lb. bulgaricus isolates from traditional fermented milk-originated was assessed and then determined the ability to transfer antibiotic resistance genes to other bacteria. The minimum inhibitory concentration of each strain was determined using a standardized dilution method. All the tested strains were found to be susceptible to gentamicin, erythromycin, clindamycin, neomycin, tetracycline, linezolid, chloramphenicol, rifampicin, and quinupristin/dalfopristin, while their susceptibilities to kanamycin, ciprofloxacin, streptomycin, trimethoprim, ampicillin, and vancomycin varied. Polymerase chain...
The methods analysis of hazards and product defects in food processingFood Analysis, Food Quality and Nutrition
Krzysztof Przystupa
Czech J. Food Sci., 2019, 37(1):44-50 | DOI: 10.17221/44/2018-CJFS
The paper pertains to the issue of quality assurance methods. Particular emphasis is placed upon the examination of hazards and possible product defects in food processing. At present, Polish regulations oblige any food processing entity to implement HACCP system. The system is perceived as a universal vaccine preventing the emergence of possible hazards or reducing the risk to an acceptable level. As far as defects are concerned, these are either disregarded altogether or do not occur at all. Meanwhile, the practice proves the case is not so. The research aspect of the paper revolves around an attempt to transplant solutions primarily applied in the...
Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroomFood Analysis, Food Quality and Nutrition
Guoping Yu, Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong, Yanqiu Liu
Czech J. Food Sci., 2019, 37(1):51-56 | DOI: 10.17221/182/2018-CJFS
The crude polysaccharides from Armillaria mellea were obtained with an ultrasound assisted enzymatic extraction and ethanol precipitation. Two polysaccharide fractions were obtained by ethanol precipitation, which were named AMP-1 and AMP-2. The results of the monosaccharide composition analysis indicated that AMP-1 was composed of mannose, rhamnose, glucose, galactose, arabinose and fucose and that AMP-2 was composed of mannose, rhamnose, glucose, galactose and fucose. Glucose and galactose were the main monosaccharide fractions. The protein and nucleic acid contents in AMP-1 and AMP-2 were detected by using ultraviolet and infrared spectroscopy....
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked hamFood Technology and Economy, Engineering and Physical Properties
Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík
Czech J. Food Sci., 2019, 37(1):57-61 | DOI: 10.17221/204/2018-CJFS
The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial...
Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican NortheastFood Technology and Economy, Engineering and Physical Properties
Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez
Czech J. Food Sci., 2019, 37(1):62-68 | DOI: 10.17221/331/2017-CJFS
The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1-80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar...
Infrared drying of bee pollen: effects and impacts on food componentsFood Technology and Economy, Engineering and Physical Properties
Ayla Isik, Murat Ozdemir, Ibrahim Doymaz
Czech J. Food Sci., 2019, 37(1):69-74 | DOI: 10.17221/410/2017-CJFS
Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pollen samples were evaluated. The infrared power has a significant effect on the drying and quality characteristics especially colour. Drying time was reduced from 170 to 50 min when the infrared power level increased from 50 W to 88 W. Morphological changes on the surface of bee pollen grains increased with increasing the infrared power. The bee pollen infrared...
Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown riceFood Technology and Economy, Engineering and Physical Properties
Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachai Nitipan
Czech J. Food Sci., 2019, 37(1):75-80 | DOI: 10.17221/474/2017-CJFS
Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight...