Template-Type: ReDIF-Article 1.0 Author-Name: Xi-Bo Wang Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China Author-Name: Yu-Jie Chi Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China Author-Workplace-Name: Key Laboratory of Soybean Biology of Ministry of Education and Heilongjiang Province, Harbin, Heilongjiang, P.R. China Title: Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties Abstract: In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the phosphorylation level of SPI reached 35.72 mg/g, emulsifying activity and stability were increased 2 times and 1.4 times, respectively, the solubility was increased by 26.0% and the apparent viscosity was decreased by 13.5%. The charge density, content of sulfhydryl groups, and surface hydrophobicity increased significantly. The infra-red spectroscopic analysis indicated PO43- primary and lysine residues for phosphoric acid esterification. The change of amide bond Ι and fluorescence spectrum of variation suggested that the MAP made the secondary and tertiary structures of SPI into a compact conformation. Compared to the regular phosphorylation, the preparation time applied in MAP of SPI was much shorter. These results indicated that MAP can be used as an efficient method to improve the functional properties of SPI. Keywords: soybean protein, sodium tripoly phosphate, microwave-phosphorylation, emulsifying properties, molecular characteristics Journal: Czech Journal of Food Sciences Pages: 99-107 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/91/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/91/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0001.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:91-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zoran Herceg Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Edita Juraga Author-Workplace-Name: Farmex d.o.o., Varaždin, Brezje bb, Croatia Author-Name: Brankica Sobota-Šalamon Author-Workplace-Name: Natura agro d.o.o, Đurđevac, Croatia$2 Author-Name: Anet Režek-Jambrak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Title: Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology Abstract: High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters were varied according to the statistical experimental design. The centre composite design was used to design and optimise the experimental parameters: temperature (20, 40, and 60°C), amplitude (120, 90, and 60 µm), and time (6, 9, and 12 min). All analyses were performed immediately after sonication and after 3 days and 5 days of storage under refrigeration at 4°C. The factors that seem to affect substantially the inactivation of microorganisms in using ultrasound are the amplitude of the ultrasonic waves, the exposure/contact time with the microorganisms, and the temperature of the treatment. The results achieved indicate a significant inactivation of microorganisms under longer periods of the treatment with ultrasonic probe, particularly in combination of higher temperature and amplitude. The output optimal value of total bacteria count was defined by Statgraphics where the lowest bacteria count was 3.688 log CFU/ml for the following specific ultrasound parameters: amplitude 120 μm, treatment time 9.84 min, and temperature 45.34°C. Keywords: high power ultrasound, total mesophilic bacteria count, D values Journal: Czech Journal of Food Sciences Pages: 108-117 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/93/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/93/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0002.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:93-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rodolfo Rendón-Villalobos Author-Workplace-Name: Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Yautepec, México Author-Name: Amanda Ortíz-Sánchez Author-Workplace-Name: Centro de Investigación en Biodiversidad y Conservación, Universidad Autónoma del Estado de Morelos, Cuernavaca, México Author-Name: Javier Solorza-Feria Author-Workplace-Name: Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Yautepec, México Author-Name: Cesar Arnulfo Trujillo-Hernández Author-Workplace-Name: Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Yautepec, México Title: Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.) Abstract: Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the original food product. Keywords: nutraceutical, glycemic index, Fibre-rich Journal: Czech Journal of Food Sciences Pages: 118-125 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/393/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/393/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0003.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:393-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Robert Rusinek Author-Workplace-Name: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland Author-Name: Rafał Rybczyński Author-Workplace-Name: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland Author-Name: Jerzy Tys Author-Workplace-Name: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland Author-Name: Marzena Gawrysiak- Witulska Author-Workplace-Name: Institute of Food Technology of Plant Origin and 3Department of Biochemistry and Food Analysis, Faculty of Food Science and Technology, Poznań University of Life Sciences, Poznań, Poland Author-Name: Małgorzata Nogala-Kałucka Author-Name: Aleksander Siger Title: The process parameters for non-typical seeds during simulated cold deep oil expression Abstract: We have determined the parameters of oil expression process for non-typical seeds of oil-producing plants, such as quince tree, safflower, fennel-flower, cuckoo-flower, tarweed, lallemantia, sea-buckthorn, borage, evening primrose, mustard, and others. The relative moisture of most of the seeds tested ranged from 5.5% to 8.9%. The values of the oil point pressure obtained for the seeds permitted detailed classification of the plant species under study into 7 seed hardness groups. The largest group belonged to the pressure range from 10 to 15 MPa (oil flax, spring rapeseed cvs Bronowski, Mazowiecki, and Star, spring rape cv. Porkland and local population, oil radish, spring camelina, mustard cv. Małopolska, evening primrose cv. UWM). The oil content in this group was above 30%, and in the case of rapeseed cv. Mazowiecki and Bronowski it was 40%. The values of compression energy obtained for the materials studied in the oil test ranged from 3.69 J (oil sunflower cv. Wielkopolski) to 64.18 J (sea-buckthorn). Keywords: Keywords: oil seeds, fat content, cold expression, oil-point Journal: Czech Journal of Food Sciences Pages: 126-134 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/503/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/503/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0004.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:503-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Saloni Jairath Author-Workplace-Name: Department of Microbiology, Punjab Agricultural University, Ludhiana, India Author-Name: Parampal Sahota Author-Workplace-Name: Department of Microbiology, Punjab Agricultural University, Ludhiana, India Author-Name: Gulab Pandove Author-Workplace-Name: Department of Microbiology, Punjab Agricultural University, Ludhiana, India Title: Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage Abstract: Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO2 levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0°B, and fermentetion at 20 ± 5°C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0°B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4°C). Keywords: feta cheese, D1/D2, 26S rRNA, Clavispora lusitaniae, fermentation, fruit Journal: Czech Journal of Food Sciences Pages: 135-143 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/248/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/248/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0005.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:248-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Maria Balcerek Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland Author-Name: Józef Szopa Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland Title: Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation Abstract: The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of wine yeast) on the dynamics of ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation and its concentrations in the spirits obtained. Depending on the fermentation variants, the highest rate of ethanol biosynthesis was observed between the first and third days of plum mashes fermentation, and between the first and fourth days of chokeberry mashes fermentation. In the majority of fermented mashes, the maximum dynamics of HCN liberation was recorded on the first day of the process. Spontaneous fermentation of fruit pulp resulted in much higher amounts of HCN in the spirits obtained (10.5 mg/l of plum spirit 40%, v/v, and 28.90 mg/l of chokeberry spirit 40%, v/v) in relation to the contents observed in the distillates from the mashes fermented with the addition of S. bayanus wine yeast (2.80 mg/l of plum spirit 40%, v/v, and 12.46 mg/l of chokeberry spirit 40%,v/v). The treatment with the pectolytic preparation (PEKTOZYMETM POWERMash) had no significant effect on the concentration of HCN in fruit spirits, whereas the pressure/thermal treatment reduced HCN content, especially in chokeberry distillate, by ca. 71% as compared to the reference spirit (obtained from raw pulp). Keywords: cyanogenic glycosides, fruit spirits, plum, black chokeberry, Aronia melanocarpa, fermentation Journal: Czech Journal of Food Sciences Pages: 144-152 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/251/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/251/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0006.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:251-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Safeer AHMED Author-Workplace-Name: Department of Chemistry, Quaid-i-Azam University, Islamabad, Pakistan Author-Name: Faria SHAKEEL Author-Workplace-Name: Department of Chemistry, Quaid-i-Azam University, Islamabad, Pakistan Title: Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical Abstract: A systematic investigation of the electrochemically generated superoxide radical (O2●-) has been conducted in the presence of some flavonoids. Cyclic voltammetry was used to generate O2●- by reducing the molecular oxygen in DMSO at room temperature. The scavenging of the radical was monitored by the decrease in anodic or/and cathodic currents while linearly increasing the concentration of the flavonoid. The strength of interaction was quantified in terms of the binding constant (Kb)values ranging from 1 × 102 and 5 × 103M-1. The antioxidant activity coefficient (Kao) was calculated from the linear part of the plot of 'current decrease vs. flavonoid concentration'. Radical scavenging mechanism of the antioxidant was proposed and discussed in terms of the structure activity relationship. Nicholson-Shain method was employed to estimate the bimolecular homogeneous kinetics and on this basis control use of antioxidant is pointed out. Keywords: antioxidant activity coefficient, flavonoids, binding constant, homogeneous kinetics, cyclic voltammetry Journal: Czech Journal of Food Sciences Pages: 153-163 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/447/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/447/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0007.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:447-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jian-Ping Hou Author-Workplace-Name: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Author-Name: Hou Wu Author-Workplace-Name: Department of Food Science, Rutgers University, New Brunswick, USA Author-Name: Yi Wang Author-Workplace-Name: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Author-Name: Xin-Chu Weng Author-Workplace-Name: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Title: Isolation of some compounds from nutmeg and their antioxidant activities Abstract: Six compounds, licarin-B (1), dehydrodiisoeugenol (2), malabaricone B (3), malabaricone C (4), β-sitosterol (5), and daucosterol (6) were isolated from the seed (nutmeg) of Myristica fragrans Houtt and identified. Among them, malabaricone B was identified for the first time in nutmeg. Antioxidant activities of the isolated compounds were studied using oil stability index (OSI), reducing power, ABTS●+ scavenging, and DPPH● scavenging methods. The results showed that Malabaricone C is an efficient antioxidant agent which exhibits a stronger antioxidant activity than the commonly used synthetic antioxidants in all studied methods. This compound may have a potential to be used as a natural antioxidant in food. Keywords: malabaricone C, oil stability index, reducing power, radical scavenging activity Journal: Czech Journal of Food Sciences Pages: 164-170 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/509/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/509/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0008.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:509-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Réblová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Effect of temperature on the antioxidant activity of phenolic acids Abstract: The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P < 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of the antioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic, gentisic, protocatechuic, and caffeic acids showed a significant antioxidant activity at 150°C and vanillic acid was active only at 90°C. Keywords: antioxidants, pork lard, oxidasability, Oxipres Journal: Czech Journal of Food Sciences Pages: 171-175 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/57/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/57/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0009.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:57-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zoran Jaglic Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic, Author-Name: Dana Červinková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic, Author-Name: Hana Vlková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic, Author-Name: Elleni Michu Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic, Author-Name: Gabriela Kunová Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Vladimír Babák Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic, Title: Bacterial biofilms resist oxidising agents due to the presence of organic matter Abstract: This study evaluated the susceptibility of planktonic and biofilm cells of Staphylococcus spp. (n = 87), Klebsiella spp. (n = 30), and Escherichia coli (n = 74) isolates originating from food contact surfaces of milk and meat processing plants to benzalkonium chloride (BAC), sodium hypochlorite (NaClO), chloramine B (CAB), and peracetic acid (PAA). Bacterial growth and reduction of viable cells in the presence of disinfectants were determined in tryptone soya broth (TSB) and water, respectively. Biofilm positive isolates (n = 73) were tested for the presence of selected qac genes. Unlike BAC, chlorine‑based disinfectants and PAA were poorly efficient in TSB, especially in the case of biofilms. However, when tested in water, the efficacy of NaClO, CAB and PAA substantially increased, which was particularly evident in biofilms. In water, staphylococcal biofilms were even more susceptible to CAB than planktonic cells. A part (23.3%) of the biofilm positive staphylococci carried the qac genes but did not express an increased resistance to BAC. This study showed that bacterial biofilms protected with organic matter could be one of the main reasons for disinfection failure. Keywords: food safety, MIC, dairy, sanitation, biocide, hygiene Journal: Czech Journal of Food Sciences Pages: 178-187 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/214/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/214/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0010.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:214-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mojmír Baroň Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Jaromír Fiala Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production Abstract: Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of cations - minerals in two wines from vineyards with different soil conditions, with and without exceptional "minerality". However, it was found that it has nothing to do with minerals. More attention was paid to the relationship between the nutritional stress of yeasts and succinic acid production, which can result in a final difference in the taste of wine. In addition, sensory evaluation was used to reveal differences between wines with increasing levels of succinic acid. Keywords: wine, GABA, yeast assimilable nitrogen, nitrogen catabolite repression, proline utilisation, ammonium ions Journal: Czech Journal of Food Sciences Pages: 188-193 Volume: 30 Issue: 2 Year: 2012 DOI: 10.17221/464/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/464/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201202-0011.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:464-2010-CJFS