Template-Type: ReDIF-Article 1.0 Author-Name: Jana Sádecká Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic Title: Irradiation of spices - a review Abstract: Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect. Keywords: food irradiation, spices, essential oils, GC, GC/MS, sensory quality, olfactometry, antioxidant activity, EPR spectroscopy, viscometry Journal: Czech Journal of Food Sciences Pages: 231-242 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/684-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/684-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0001.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:684-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ondřej Jirsa Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ivan Švec Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Bread features evaluation by NIR analysis Abstract: Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 cm3/100 g, bread cut area 2.6 cm2, penetration 4.1 mm, average cell area 0.4 mm2 and cells per cm2 7.4. Keywords: wheat flour dough, maturograph, OTG, NIRSystem 6500, prediction of rheological characteristics Journal: Czech Journal of Food Sciences Pages: 243-248 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/683-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/683-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0002.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:683-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan Švec Author-Workplace-Name: Department of Carbohydrates Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrates Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ondřej Jirsa Author-Workplace-Name: Department of Carbohydrates Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses Abstract: The effects of wheat cultivar and harvest year on the wheat technological quality were studied by univariate and multivariate statistical methods. Two wheat varieties sown in the harvest years 2003-2005 were used, the first one of European (cultivar Bezostaja, RUS), the second one of American origin (cultivar Jagger, USA). The evaluated parameter values indicated otherness of technological quality of the varieties studied, mostly in the milling effectivity and in proteins contents and quality. Principal component analysis (PCA) results suggested these differences, but their verifiability based on ANOVA testing was not proved. The harvest year mostly affected also the milling quality and alveograph parameters. The baking test results were not affected by either of both effects studied. The crop of 2003 had higher proximity to the crop of 2004 than to that of 2005. Multivariate analysis (cluster analysis; CA), was used to evaluate the interaction between the wheat cultivar and harvest year effects. In comparison of these effects rate, the technological quality of American cultivar Jagger was strongly influenced by the cultivar (with exception of Falling Number and gases volume). In contrast, the quality of the European wheat cultivar Bezostaja depended significantly on the harvest year. Keywords: wheat cultivar, processing variables, univariate analysis, multivariate analysis Journal: Czech Journal of Food Sciences Pages: 249-258 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/681-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/681-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0003.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:681-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka Karšulínová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Blanka Folprechtová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marek Doležal Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana Dostálová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents Abstract: Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase the risk of coronary heart disease, and for their contents of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. The contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2-32.8%, < LOD - 6.0%, and 0.5-2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols, and bouillon cubes were in the range of 130-730 µg/kg (540-4480 µg/kg fat), 50-730 µg/kg (220-2880 µg/kg fat), and 380-670 µg/kg (2650-4840 µg/kg fat), respectively. The results showed that the refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were found in a sample of refined palm oil (4170 µg/kg). Currently, there is no information available on how these 3-MCPD esters are metabolised, to which extent they are hydrolysed or biosynthesised in the body, to which extent they are deposited in tissues, and how they influence the properties and functions of tissues (if they really do it). Keywords: coffee creamers, cream aerosols, bouillon cubes, fatty acids composition, trans-fatty acids, chloropropanols, 3-chloropropane-1, 2-diol, 3-MCPD, 3-MCPD esters, contaminants Journal: Czech Journal of Food Sciences Pages: 257-264 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/679-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/679-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0004.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:679-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Poustková Author-Workplace-Name: Department of Quality of Agricultural Products, Czech University of Life Sciences in Prague, Prague, Czech Republic Author-Name: Jan Poustka Author-Workplace-Name: Department of Food Chemistry and Analysis Author-Name: Luboš Babička Author-Workplace-Name: Department of Quality of Agricultural Products, Czech University of Life Sciences in Prague, Prague, Czech Republic Author-Name: Jaroslav Dobiáš Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Acrylonitrile in food contact materials - two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants Abstract: In this study, the comparison was carried out of two different legislative approaches for acrylonitrile content assessment in food contact materials based on the former analysis using gas chromatography with nitrogen-phosphorous detection, and the recent evaluation using acrylonitrile migration into food simulants - distilled water, 3% acetic acid, 10% ethanol, and 95% ethanol, based on liquid chromatography with ultraviolet detection. Different samples were tested: 7 kitchen device parts and 16 acrylonitrile-butadiene-styrene and styrene-acrylonitrile granulates. The level of acrylonitrile content in founded polymer mass was in the range from 0.4 to 25.1 mg/kg in the case of kitchen device parts, and from 6.2 to 283.9 mg/kg in the case of granulates. The highest migration of acrylonitrile in food simulants for kitchen device parts and granulates was found to be 5.2 µg/dm2 (3% acetic acid) and 9.6 µg/dm2 (95% ethanol), respectively. A correlation of the results obtained by two different methodologies was tested, but no evident relation was found between acrylonitrile content in the polymer mass and its migrations into food simulants. Based on the realised experiments, no equivalence of the approaches compared was proved. Keywords: acrylonitrile monomer, migration, food simulants, chromatography, food Journal: Czech Journal of Food Sciences Pages: 265-271 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/678-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/678-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0005.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:678-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Denisa Liptáková Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Ľubomír Valík Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Andrea Lauková Author-Workplace-Name: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic Author-Name: Viola Strompfová Author-Workplace-Name: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic Title: Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1 Abstract: The combined effect of initial amount of 18 h L. rhamnosus VT1 inoculum and incubation temperature on the growth of Candida maltosa YP1, an oxidative food spoilage yeast strain, was primarily modelled and studied by standard response surface methodology. This study resulted in the following linear regression equations characterising lag time and growth rate of C. maltosa YP1 in milk in competition with the potentially protective lactobacillus strain. Lag-phase of C. maltosa was strongly influenced by the amount of lactobacillus inoculum (V0) and incubation temperature (1/T). The synergic effect of both these factors was also evident as results from the equation lag = -33.50 + 186.38 × V0 × 1/T + 512.27 × 1/T - 5.511 × V0 (R2(λ) = 0.849). The growth rate was sufficiently described by the linear relation: GrCm = -0.00046 + 0.0033 × T - 0.0016 × V0 (R2(Gr) = 0.847). On the basis of these equations, the mutual microbial interactions and the potential application of the lactobacillus strains to food protection are discussed. Keywords: Candida maltosa, Lactobacillus rhamnosus VT1, mathematical modelling Journal: Czech Journal of Food Sciences Pages: 272-282 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/680-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/680-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0006.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:680-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vladimiír Špelina Author-Workplace-Name: National Institute of Public Health, Prague, Czech Republic Author-Name: Ljuba Schlemmerová Author-Workplace-Name: National Institute of Public Health, Prague, Czech Republic Author-Name: Aleš Landfeld Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Karel Kýhos Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Pavel Měřička Author-Workplace-Name: Teaching Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Thermal inactivation of Enterococcus faecium Abstract: Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 102 per ml to 108 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally. Keywords: thermal inactivation model, Enterococcus faecium, verification Journal: Czech Journal of Food Sciences Pages: 283-290 Volume: 25 Issue: 5 Year: 2007 DOI: 10.17221/682-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/682-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200705-0007.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:682-CJFS