Czech Journal of Food Sciences, 2020 (vol. 38), issue 4
Effects of drying techniques on chemical composition and volatile constituents of bee pollenOriginal Paper
Merve Keskin, Asli Özkök
Czech J. Food Sci., 2020, 38(4):203-208 | DOI: 10.17221/79/2020-CJFS 
Bee pollen is used as a food supplement by humans as it is rich in carbohydrates, proteins, lipids, vitamins, minerals and trace elements. Bee pollen has many biological activities such as antibacterial, antifungal, antitumor and antioxidant. Fresh bee pollen is not suitable for long-term storage because of its moisture content. In order to protect the nutrient content and freshness, the bee pollen can be dried by using different drying techniques. In this study, the biochemical characterization of the bee pollen samples dried by different techniques and drying effects on the biochemical properties of bee pollen were determined. Moisture, total lipid...
Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assaysOriginal Paper
Tereza Sovová, Barbora Křížová, Ladislav Kučera, Jaroslava Ovesná
Czech J. Food Sci., 2020, 38(4):209-214 | DOI: 10.17221/125/2020-CJFS
We have developed and validated post-PCR (polymerase chain reaction) high resolution melting (HRM) based assays that allow identifying the presence of two major allergenic foods - soybean and bovine milk - in food products. A new set of primers for PCR was developed for detection of the gene encoding the soybean protein lectin. The assay was validated using reference samples and used for the analysis of artificially prepared mixed samples of dairy and soy products of different matrices, as well as of real products available in the market (spray creams). The limits of detection (LODs) of the soybean (8 copies) and bovine milk (4 copies) assays were...
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheeseOriginal Paper
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Czech J. Food Sci., 2020, 38(4):215-222 | DOI: 10.17221/129/2020-CJFS
The evolution of volatile organic compounds during the production process of Mozzarella di Gioia del Colle (traditional type) was investigated in comparison with citric mozzarella (industrial type). The total volatile concentration in the traditional curd was ten times higher than milk, versus only twice as much in the industrial type. In both technologies, the concentrations decreased from curd to mozzarella at the same rate, due to losses during the stretching phase. The higher microbial activity in the traditional product was responsible for a much more complex profile, characterised by 2- and 3-methylbutanal, acetoin, ethanol, 3-methyl-1-butanol,...
Effect of wine maturing on the colour and chemical properties of Chardonnay wineOriginal Paper
Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek, Viera Baričičová
Czech J. Food Sci., 2020, 38(4):223-228 | DOI: 10.17221/139/2019-CJFS
Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 weeks, which can significantly increase total polyphenols (P < 0.05) and flavonoids (P < 0.05) concentration. The use of oak shavings had a comparable effect to the oak barrels. The use of oak shavings can replace wood barrels in the maturation process. The oak shavings also achieved lower oxygen concentration (P < 0.05) in wine. Ageing the Chardonnay increased (P < 0.05) the polyphenol concentration...
Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agentsOriginal Paper
Vania S. Farías-Cervantes, Yolanda Salinas-Moreno, Alejandra Chávez-Rodríguez, Guadalupe Luna-Solano, Hiram Medrano-Roldan, Isaac Andrade-González
Czech J. Food Sci., 2020, 38(4):229-236 | DOI: 10.17221/350/2018-CJFS
The present study shows the effect of agave fructans as a carrier agent compared with maltodextrin to evaluate the particle stability of blackberry and raspberry juices. A pilot spray dryer was used with feed flow of 20 mL h-1 and atomization rate of 28 000 rpm. The inlet air temperature of 180 °C and outlet air temperature of 80 °C were used as parameter constants. Only the parameters of the carrier agent concentration of 5, 7.5 to 10% (w/v) were changed. The concentration of 10% agave fructans was high enough to recover the higher yields of 89% only for blackberry, for raspberry the concentration of 7.5% agave fructans was sufficient to recover the...
Reduction in sodium chloride content in saltine crackers through an edible coatingOriginal Paper
Crislayne Teodoro Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Antonio Roberto Giriboni Monteiro
Czech J. Food Sci., 2020, 38(4):237-241 | DOI: 10.17221/221/2019-CJFS
Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered. To this end, three cracker recipes were prepared and compared. Recipe 1 (F1) was the standard, Recipe 2 (F2) had a 33.3% reduction in salt in the dough, and Recipe 3 (F3) had no salt in the dough but instead a salty coating with the same amount of salt as F2. Physicochemical and sensory analyses revealed that F1 and F3 were not statistically different in salt perception, whereas F2 differed from the others. From these results, it was concluded...
Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivoOriginal Paper
Fengying Xie, Yuchen Lei, Xue Han, Yuying Zhao, Shuang Zhang
Czech J. Food Sci., 2020, 38(4):242-247 | DOI: 10.17221/248/2018-CJFS
Grains (black rice, buckwheat and oats) contain polyphenols and have stronger antioxidant capacity than staple foods. Their polyphenols were identified and investigated for their antioxidant capacity. The black rice and buckwheat polyphenols were mainly flavonoids; those in oats were phenolic acids. In vitro, their radical-scavenging capacities were determined as black rice > buckwheat > oats. Similarly, in vivo, the increase in total antioxidant capacities and decline in malondialdehyde indicated the enhancement of radical-scavenging and repair abilities of all polyphenol extracts. Differences in superoxide dismutase, catalase...
Influence of temperature on the formation of heterocyclic aromatic amines in pork steaksOriginal Paper
Mateja Lušnic Polak, Lea Demšar, Iva Zahija, Tomaž Polak
Czech J. Food Sci., 2020, 38(4):248-254 | DOI: 10.17221/144/2019-CJFS
The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). Grilling was carried out on a double hot plate grill set to the usual grilling temperatures of 120 °C to 280 °C and stopped when the internal temperature of 72 °C was reached. Among individual HAAs, the most abundant was 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), as a maximum of 28.62 ng g-1 pork steak. in general, the total HAA levels increased with increasing grilling temperature. Higher HAA levels were observed at 260...
Monitoring of gluten in Czech commercial beersShort Communication
Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová, Sylvie Běláková
Czech J. Food Sci., 2020, 38(4):255-258 | DOI: 10.17221/61/2020-CJFS
Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-1. The percentage of samples that can claim the gluten-free status (< 20 mg L-1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained...
Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueurShort Communication
Oskar Szczepaniak, Joanna Kobus-Cisowska, Dominik Kmiecik
Czech J. Food Sci., 2020, 38(4):259-263 | DOI: 10.17221/13/2020-CJFS
Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelian cherry (Cornus mas L.) fruits and the other with frozen fruits. The dry mass, total phenolic content and antioxidant potential were determined in the final products. The liqueurs prepared from frozen fruits had a higher antioxidant capacity and dry mass than the liqueurs produced traditionally. The freezing process resulted in no growth in the total phenolic content. Some other secondary metabolites other than the phenolic acids may have affected the difference in the antioxidant potential.