Czech Journal of Food Sciences, 2019 (vol. 37), issue 5

Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a ReviewReview

Francisco E. Carvajal-Larenas

Czech J. Food Sci., 2019, 37(5):301-311 | DOI: 10.17221/4/2019-CJFS  

This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with...

Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodologyFood Chemistry and Safety

Lin Lin, Lei Jiang, Hongzhen Guo, Li Yang, Zizheng Liu

Czech J. Food Sci., 2019, 37(5):312-318 | DOI: 10.17221/74/2019-CJFS  

Inorganic salts are important factors in the growth and secondary metabolites production of microorganisms. This study investigated the influences of divalent metal cations, Mn2+, Zn2+, and Mg2+ on the cell growth and Monacolin K production in Monascus M1. Then the concentration of the three kinds of divalent metal cations was optimized by response surface methodology, and the optimum conditions for the highest production of Monacolin K were determined. The optimum concentrations of the three divalent metal ions were selected as follow: Mn2+ 0.33%, Zn2+ 0.16%, and Mg2+ 1%. In this condition the concentration of Monacolin K reached 9.57mg/g which was...

Mannitol evaluated mineral absorption and bone retention in ovariectomized ratsFood Chemistry and Safety

Jin Xiao, Ei Sakaguchi, Bin Lin Shi

Czech J. Food Sci., 2019, 37(5):319-324 | DOI: 10.17221/420/2017-CJFS  

Indigestible sugars are used in food production and pharmaceutical industry due to their desirable properties. The effects of mannitol on Ca and Mg absorption and retention in ovariectomized rats were evaluated. Five weeks old ovariectomized Wistar rats were given Ca, Mg-deficient diet for 28 days then fed a control diet or 8% mannitol diets for another 28 days. Feaces were collected twice for 72h to measure mineral absorption. On day 56, rats were slaughtered and cecal parameters were observed. Femurs were collected to measure mineral levels. Results were shown that mineral absorption and femoral mineral was significantly increased by mannitol feeding....

Chemical composition, safety and quality attributes of traditional cottage sausageFood Chemistry and Safety

Krzysztof Surówka, Ireneusz Maciejaszek, Kamila Walczak, Maria Walczycka, Barbara Surówka, Magdalena Rzepka, Joanna Banaś

Czech J. Food Sci., 2019, 37(5):325-331 | DOI: 10.17221/135/2019-CJFS  

The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol content was in the range of 435.4-1220.3 mg/kg and salt content was 1.53-2.77%. Some manufacturers do not cure their product, but about 20% of them apply nitrites above the level of 150 mg/kg. Due to their relatively high pH level (5.76-6.60) and water activity (0.95-0.98), Polish cottage sausage can be a medium...

Storage stability of fermented milk with probiotic monoculture and transglutaminaseFood Microbiology and Safety

Izabela Dmytrów, Anna Mituniewicz-Małek, Małgorzata Ziarno, Jerzy Balejko

Czech J. Food Sci., 2019, 37(5):332-337 | DOI: 10.17221/22/2019-CJFS  

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with...

Fungal contamination spices from Indonesia with emphasis on Aspergillus flavusFood Microbiology and Safety

Kiki Nurtjahja, Cut Fatimah Zuhra, Helmina Sembiring, Aditiya Bungsu, Jesica Simanullang, Juwita Esterina Silalahi, Betriana Novi Lenta Gultom, Sartini Sartini

Czech J. Food Sci., 2019, 37(5):338-344 | DOI: 10.17221/18/2019-CJFS  

Filamentous fungi were isolated from ten spices collected from markets in Indonesia. The aim was to enumerate fungal contamination and to determine the toxigenicity of Aspergillus flavus strains on each of the spices. Viable fungal populations were determined using a dilution method. Toxigenicity of Aspergillus flavus was determined by culture on a quick screening coconut agar and by PCR using four sets of primers specific for aflatoxin pathway genes. All the tested spices were contaminated by storage fungi, Species of Aspergillus was the most commonly isolated moulds followed by species of Fusarium, Mucor, Penicillium and Rhizopus. The greatest number...

The gluten content in oat products available on the Czech marketFood Analysis, Food Quality and Nutrition

Jana Rysová, Eva Mašková, Zuzana Šmídová

Czech J. Food Sci., 2019, 37(5):345-350 | DOI: 10.17221/114/2018-CJFS  

The gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of oat flakes, were tested. Only 6 samples were labelled as gluten-free and it was confirmed that these samples meet the criteria for gluten-free foods. The total of 29 oat products, of which 15 were samples of oat flakes, contained more than 20 mg/kg of gluten. This means that 71% of oat cereal products were contaminated with cereals toxic for people with celiac disease. It was shown that most oat products...

Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L.Food Analysis, Food Quality and Nutrition

Nebojša Živić, Slaviša Milošević, Vidoslav Dekić, Biljana Dekić, Novica Ristić, Milenko Ristić, Ljiljana Sretić

Czech J. Food Sci., 2019, 37(5):351-358 | DOI: 10.17221/28/2019-CJFS  

The content of phytochemicals, total phenolics, total flavonoids and antioxidant potential of extracts of Juniperus communis L. and Juniperus oxycedrus L. berries were determined. Ethanol, ethyl acetate and chloroform were used for the process of extraction. Phytochemical monitoring was based on already known methods, while in vitro antioxidant activities were done by DPPH assay. Phytochemical screening showed a wide spectrum of phytochemicals. Ethanolic extract of Juniperus communis L. possesses the strongest antioxidant activity (IC50 = 28.55 ± 0.24 µ/ml), as well the higher contents of total phenolics, 189.82 ± 0.27 mg of gallic...

l-Ascorbic acid content and antioxidant capacity in less-known fruit juicesFood Analysis, Food Quality and Nutrition

Ivo Soural, Petr Šnurkovič, Monika Bieniasz

Czech J. Food Sci., 2019, 37(5):359-365 | DOI: 10.17221/305/2018-CJFS  

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM....

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausageFood Analysis, Food Quality and Nutrition

Anita Rokaityte, Gintare Zaborskiene, Sonata Gustiene, Raimondas Raudonis, Valdimaras Janulis, Galina Garmiene, Arturas Stimbirys

Czech J. Food Sci., 2019, 37(5):366-373 | DOI: 10.17221/57/2018-CJFS  

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines...

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samplesFood Analysis, Food Quality and Nutrition

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina

Czech J. Food Sci., 2019, 37(5):374-382 | DOI: 10.17221/270/2018-CJFS  

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides,...

Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese wheyFood Technology and Economy, Engineering and Physical Properties

Tomáš Humhal, Olga Kronusová, Petr Kaštánek, Tomáš Potočár, Jana Kohoutková, Tomáš Brányik

Czech J. Food Sci., 2019, 37(5):383-390 | DOI: 10.17221/172/2018-CJFS  

An experimental design was ued to optimize the growth of two thraustochytrids, (Schizochytrium limacinum PA-968 and Japonochytrium marinum AN-4), on different nitrogen sources (yeast extract, corn steep liquor, ammonium sulphate) supplemented into saline waste water from the demineralization of cheese whey. Yeast extract was found to be the most suitable complex nutrient source. Nitrogen limitation was found to increase the lipid content in shake flask cultures of thraustochytrids by 12.7-22.4% w/w. The maximum total lipid content (79.1% w/w) and docosahexaenoic acid productivity (0.465 g/l per day) were achieved by J. marinum AN-4 in shake flask cultures....