Czech Journal of Food Sciences, 2021 (vol. 39), issue 2
On the seventy-fifth birthday of Professor Jan VelíšekBibliographical Notice
Karel Cejpek
Czech J. Food Sci., 2021, 39(2):63-64 | DOI: 10.17221/83/2021-CJFS 
In view of his unflagging vigour and enthusiasm, it may seem scarcely believable that Prof. Jan Velíšek, MSc, DSc, the former Editor-in-Chief of the Czech Journal of Food Sciences, and one of the highly recognised experts in food chemistry, celebrates his 75th birthday anniversary. On behalf of the editorial board of this journal, I would like to congratulate Prof. Velíšek, commemorate his professional career and recognise his principal scientific achievements in the field of food science.
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and breadReview
Marcela Sluková, Lucie Jurkaninová, Simona Gillarová, Šárka Horáčková, Pavel Skřivan
Czech J. Food Sci., 2021, 39(2):65-70 | DOI: 10.17221/204/2020-CJFS
Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture...
Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in VietnamReview
Thi-Thuy-Hai Luu, Truc-Linh Le, Nga Huynh, Pablo Quintela-Alonso
Czech J. Food Sci., 2021, 39(2):71-94 | DOI: 10.17221/139/2020-CJFS
Dragon fruit or pitaya is an exotic tropical plant that brings multiple benefits to human health thanks to its high nutritional value and bioactive compounds, including powerful natural antioxidants. Extracts from stems, flowers, peels, pulps of dragon fruit own a range of beneficial biological activities against pathogenic microbes including bacteria, fungi and viruses, and diseases like diabetes, obesity, hyperlipidaemia, and cancer. Moreover, dragon fruit extracts have cardiovascular and hepatoprotective properties, as well as prebiotic potential. Vietnam is a tropical country with favourable climate conditions for the development of pitaya plantations,...
Content of nitrates and nitrites in unprocessed raw beefOriginal Paper
Grażyna Gozdecka, Błażej Błaszak, Marek Cierach
Czech J. Food Sci., 2021, 39(2):95-99 | DOI: 10.17221/37/2020-CJFS
The aim of the study was to examine the contents of nitrates and nitrites in raw beef coming from cattle of the Polish Holstein-Friesian breed, black-and-white type, originating from different parts of Poland. The research material comprised semitendinosus and longissimus thoracis muscles obtained from 176 heads of cattle. The content of nitrites in the examined muscles ranged from 0.6 to 13.3 mg kg-1 in rump muscles and from 0.8 to 13.7 mg kg-1 in muscles of the back. The most samples were characterised by the presence of nitrites in the range from 1 to 5 mg kg-1, and the least samples from...
Mycotoxins in apples coming from organic production and integrated pest managementOriginal Paper
Pavla Sehonová, Michaela Němečková, Lucie Plhalová, Petr Maršálek, Veronika Doubková, Petr Chloupek, Jana Čaloudová, Zdeňka Svobodová, Jana Blahová
Czech J. Food Sci., 2021, 39(2):100-105 | DOI: 10.17221/246/2020-CJFS
The aim of this study was to compare the occurrence of important mycotoxins often contaminating fruits, in particular aflatoxin B1, ochratoxin A, patulin, and an indicator of fungal metabolism - kojic acid, in dried apples from organic production and integrated pest management with origin in the Czech Republic. Regardless of the production management, both aflatoxin B1 and patulin concentrations were below the limit of quantification. Ochratoxin A was present in all samples examined in our study with concentrations ranging from 4.22 to 15.99 µg kg-1. Kojic acid concentrations ranged from 3.57 to 9.44 mg kg-1. However, no significant difference...
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juiceOriginal Paper
Paola Hernández-Carranza, Arely Peralta-Pérez, Raúl Avila-Sosa, Irving Israel Ruiz-López, Alfredo César Benitez-Rojas, Carlos Enrique Ochoa-Velasco
Czech J. Food Sci., 2021, 39(2):106-112 | DOI: 10.17221/21/2020-CJFS
This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L-1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9...
Dissemination and characteristics of Klebsiella spp. at the processed cheese plantOriginal Paper
Tereza Gelbíčová, Kristýna Kořená, Lucie Pospíšilová-Hlucháňová, Nicol Straková, Renáta Karpíšková
Czech J. Food Sci., 2021, 39(2):113-121 | DOI: 10.17221/232/2020-CJFS
The genus Klebsiella is not generally considered as a major foodborne pathogen and with regard to food production it represents also a hygiene indicator. This study was focused on the monitoring of Klebsiella spp. dissemination at the processed cheese plant and determination of virulence determinants and antibiotic resistance of obtained strains. Klebsiella spp. were detected in 43% (37/87) of samples: swabs from the cheese processing environment (34/69), personnel (2/3) and raw material (milk powder) from an opened packaging (1/7). All tested samples of final processed cheeses were negative for the presence of Klebsiella...
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DADOriginal Paper
Mihaela Vlassa, Filip Miuța, Cătălin Dragomir
Czech J. Food Sci., 2021, 39(2):122-130 | DOI: 10.17221/297/2020-CJFS
In this study, simultaneous quantification of allantoin, uric acid, xanthine, and hypoxanthine in cow milk by solid phase extraction (SPE) and high performance liquid chromatography-diode array detection (HPLC-DAD) method was perform. Five different SPE cartridges were tested in order to evaluate the isolation of purine derivatives (PD) from cow milk. Chromatography was carried out on ODS-2 Hypersil column and 0.05 M (NH4)2HPO4 buffer solution (pH = 7.76) as mobile phase. The HPLC-DAD validated method showed a linearity with regression coefficients higher than 0.999 and the limits of detection and quantification with...
Mycotoxins in oat flakes - changes during production and occurrence on the Czech marketOriginal Paper
Tomas Dropa, Zbynek Dzuman, Petra Jonatova
Czech J. Food Sci., 2021, 39(2):131-139 | DOI: 10.17221/247/2020-CJFS
Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13-75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final...
A study of combined minced meat from hydrobionts for snacksOriginal Paper
Dementieva Natalia Valerievna, Boitsova Tatiana Maryanovna, Bogdanov Valeryi Dmitrievich
Czech J. Food Sci., 2021, 39(2):140-148 | DOI: 10.17221/264/2020-CJFS
This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were...