Czech Journal of Food Sciences, 2020 (vol. 38), issue 6
Lactoperoxidase system in the dairy industry: Challenges and opportunitiesReview
Emmanuelle Silva, Juliana Oliveira, Yhelda Silva, Stela Urbano, Danielle Sales, Edgar Moraes, Adriano Rangel, Katya Anaya
Czech J. Food Sci., 2020, 38(6):337-346 | DOI: 10.17221/103/2020-CJFS 
The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration...
New food compositions to increase the content of phenolic compounds in extrudatesReview
Evžen Šárka, Marcela Sluková, Petra Smrčková
Czech J. Food Sci., 2020, 38(6):347-358 | DOI: 10.17221/223/2020-CJFS
Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice,...
Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisationOriginal Paper
Dimitar Bojilov, Soleya Dagnon, Kostadin Kostadinov, Stoyan Filipov
Czech J. Food Sci., 2020, 38(6):359-366 | DOI: 10.17221/97/2020-CJFS
Three types of Lactuca sativa L. plants (green lettuces Batavia cv. Maritima and cv. Winter Butterhead, red lettuce Lolo rosa cv. Tuska) were investigated for their polyphenol composition. The lettuce plants were grown in polyethylene greenhouses and treated with different fertilisers. The qualitative and quantitative polyphenol composition was evaluated according to the use of mineral, organic (Italpollina and Arkobaleno) and bio (Lombricompost and EKOprop NX) fertilisers. The individual polyphenol components (caffeoyl derivatives and quercetin glycosides) were determined by high-performance liquid chromatography and the sample differences...
The influence of lupine flour on selected parameters of novel bakery productsOriginal Paper
Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská
Czech J. Food Sci., 2020, 38(6):367-374 | DOI: 10.17221/51/2020-CJFS
The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition,...
Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chilliesOriginal Paper
José Carrera-Escobedo, Oscar Cruz-Domínguez, César Guzmán-Valdivia, Victor Carrera-Escobedo, Mario García-Ruiz, Héctor Durán-Muñoz
Czech J. Food Sci., 2020, 38(6):375-387 | DOI: 10.17221/96/2020-CJFS
The drying process of vegetables is a widely used technique for food conservation. However, this process can be expensive, and the cost highly depends on the ventilation, drying temperature and drying characteristics of the chillies. The contribution of this new study was to obtain the drying kinetics parameters of two different types of Mexican Capsicum annuum (Puya and Mulato) and model it at different temperatures with two different ventilation levels. The aim of this study is to provide a method to analyse the cost of the drying process by studying its drying kinetics parameters. The experimental results were fitted to Weibull distribution and...
Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. CastilloOriginal Paper
Eugenio Ivorra, Juan Camilo Sarria-González, Joel Girón-Hernández
Czech J. Food Sci., 2020, 38(6):388-396 | DOI: 10.17221/346/2019-CJFS
Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending...
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuitsOriginal Paper
Amal Hassan Alshawi
Czech J. Food Sci., 2020, 38(6):397-403 | DOI: 10.17221/170/2020-CJFS
The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and...
Relationship between the fat and oil composition and their initial oxidation rate during storageOriginal Paper
Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová
Czech J. Food Sci., 2020, 38(6):404-409 | DOI: 10.17221/207/2020-CJFS
Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly...
Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juiceOriginal Paper
Venelin Roychev, Milena Tzanova, Neli Keranova, Penka Peeva
Czech J. Food Sci., 2020, 38(6):410-416 | DOI: 10.17221/160/2020-CJFS
A study has been conducted on the antioxidant content and antioxidant activity in raisins from seedless hybrid varieties of vines with coloured grape juice. It has been found that the amounts of trans-resveratrol and quercetin as well as their antioxidant activity in raisins from the seedless coloured hybrid forms almost always mathematically exceed the levels of these indicators in the raisins of the Gamay Freaux, Black Corinth and Sangiovese grape varieties. It has been shown that 54% of the change in antioxidant activity is due to changes in the content of trans-resveratrol and 42% of quercetin. The applied mathematical models enable the theoretical...
Effect of preparation method and roasting temperature on total polyphenol content in coffee beveragesShort Communication
Matúš Várady, Tatiana Hrušková, Peter Popelka
Czech J. Food Sci., 2020, 38(6):417-421 | DOI: 10.17221/122/2020-CJFS
We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg...