Template-Type: ReDIF-Article 1.0
Author-Name:  editors
Title: LIST OF REVIEWERS - 2013
Journal: Czech Journal of Food Sciences
Pages: I-II
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/7263-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7263-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:7263-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Antonietta BAIANO
Author-Workplace-Name: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Author-Name: Carmela TERRACONE
Author-Workplace-Name: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Author-Name: Ilaria VIGGIANI
Author-Workplace-Name: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Author-Name: Matteo Alessandro DEL NOBILE
Author-Workplace-Name: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Title: Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
Abstract: Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months. In order to investigate the effects of a prolonged storage, olives from cv. Coratina were crushed using a three phase system to produce extra virgin olive oil analysed for sensory and chemical-physical indices, phenolic profile, tocopherol content, and antioxidant activity during a 8-years storage. The oil lost its characteristics of extra-virgin after 6 years of storage, time at which the median of the defects was higher than 0 and free acidity exceeded the limit fixed for this category by the European Regulation whereas the stability against oxidation persisted for a longer period due to the high concentration of oleuropein derivatives. A strong positive linear correlation was observed between the phenolic content and antioxidant activity measured according to the ABTS+. to indicate a noticeable radical scavenging ability of phenolic compounds.
Keywords: aging, antioxidant activity, olive oil, hydrolysis, oxidation, phenolic compounds
Journal: Czech Journal of Food Sciences
Pages: 1-9
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/79/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/79/2013-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Lovro SINKOVIČ
Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Author-Name: Janez HRIBAR
Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Author-Name: Rajko VIDRIH
Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Title: Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
Abstract: We determine the total polyphenol content (TPC) and antioxidative potential (AOP) in external and internal leaves of different cultivars of chicory, both before and after storage. We analysed the red cultivars Leonardo, Trevisio, Mesola, Verona, and Chioggia, the red-spotted cultivar Castelfranco, and the sweet cultivars Jupiter, Uranus, and Mercurius. The chicories were stored at temperatures from 0.1°C to 0.8°C and relative humidity from 90% to 95%. Cultivar and leaves significantly influenced TPC and AOP, while storage influenced AOP only. The outer leaves showed significantly higher TPC and AOP. The TPC in chicory ranged from 20 mg/100 g to 400 mg/100 g fresh weight and the AOP ranged from 0.20 μmol/g to 0.85 μmol/g fresh weight.
Keywords: antioxidants, AOP, DPPH, leaves, storage
Journal: Czech Journal of Food Sciences
Pages: 10-15
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/520/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/520/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Mona STANCHEVA
Author-Workplace-Name: Department of Chemistry, Faculty of Pharmacy, Varna Medical University, Varna, Bulgaria
Author-Name: Albena MERDZHANOVA
Author-Workplace-Name: Department of Chemistry, Faculty of Pharmacy, Varna Medical University, Varna, Bulgaria
Author-Name: Diana A. DOBREVA
Author-Workplace-Name: Department of Chemistry, Faculty of Pharmacy, Varna Medical University, Varna, Bulgaria
Author-Name: Lyubomir MAKEDONSKI
Author-Workplace-Name: Department of Chemistry, Faculty of Pharmacy, Varna Medical University, Varna, Bulgaria
Title: Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids
Abstract: The total content of fat soluble vitamins and their percentages in the recommended daily intake for humans per 100 g portion, fatty acids composition, the atherogenic (IA) and thrombogenicity (IT) indices in two freshwater fish species - Common carp (Cyprinus carpio) and European catfish (Sillurus glanis) were investigated. Retinol contents in fresh edible tissues of the Common carp and European catfish were found to be 30.8 ± 3.4 mg/100 g wet weight (ww) for the Common carp 30.8 ± 3.4 µg/100 g ww and 1.9 ± 0.1 µg/100 g ww for the European catfish, cholecalciferol contents 14.8 ± 1.0 and 3.1 ± 0.1 µg/100 g ww, and α-tocopherol contents 2764.5 ± 44.0 and 2182.5 ± 31.5 µg/100 g ww, respectively. The sum of monounsaturated FA accounted for 50.02% (catfish) and 23.15% (carp). Polyunsaturated FA (PUFA) showed a higher level in the carp (36.75%) and a lower one in the catfish (21.64%). Both fishes are good sources of cholecalciferol in terms of the recommended daily intake of vitamins established in Bulgaria. Three fat soluble vitamins, n-3 PUFAs content, and IA value were higher in carp. IT values were similar for both species.
Keywords: RDI, atherogenicity index (IA), thrombogenicity index (IT), HPLC, GC-MS, human health
Journal: Czech Journal of Food Sciences
Pages: 16-24
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/31/2013-CJFS
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Template-Type: ReDIF-Article 1.0
Author-Name: Jitka ŠNEBERGROVÁ
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Helena ČÍŽKOVÁ
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Eva NERADOVÁ
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Bahtinur KAPCI
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Aleš RAJCHL
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Michal VOLDŘICH
Title: Variability of characteristic components of aronia
Abstract: The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium  0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric acid 1.0 g/kg, quinic acid 5.0 g/kg, isocitric acid 0.02 g/kg. These values can potentially be a useful tool to determine aronia content in foodstuffs or to determine adulteration of other fruit-based products with aronia. The most promising markers appeared to be the content of sorbitol, quinic acid and characteristic profile of anthocyanins measured by HPLC.
Keywords: Aronia melanocarpa L., chokeberry, chemical composition, authenticity
Journal: Czech Journal of Food Sciences
Pages: 25-30
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/540/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/540/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Michaela KRÁLOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Zuzana PROCHÁZKOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Veronika SVOBODOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Eva MAŘICOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Bohumíra JANŠTOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Lenka VORLOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Title: Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
Abstract: We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000 cm-1 with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5°C and 99.9% variability was obtained for the samples stored at 20°C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time.
Keywords: ripening, Mahalanobis distance
Journal: Czech Journal of Food Sciences
Pages: 31-36
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/525/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/525/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: María J. MARTELO-VIDAL
Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
Author-Name: Manuel VÁZQUEZ
Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
Title: Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
Abstract: Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Ethanol, glycerol, glucose, tartaric acid, malic acid, lactic acid, and acetic acid were evaluated as pure compounds and in mixtures. Different pre-treatments for the spectra and modelling strategies such as partial least squares (PLS) regression or Principal Component Regression (PCR) were evaluated. All pure compounds studied showed a good relationship between spectra and concentrations. However, interferences were observed in the mixtures and only good models for ethanol, tartaric acid, and malic acid were obtained. The best model was obtained in the NIR region for ethanol and in the UV region for tartaric acid and malic acid. The results indicate that NIR spectroscopy could be used as an alternative to conventional chemical methods for ethanol determination and UV spectroscopy for the determination of tartaric acid and malic acid.
Keywords: spectral analysis, glycerol, chemometrics, PLS, PCR, organic acids, ethanol
Journal: Czech Journal of Food Sciences
Pages: 37-47
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/167/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/167/2013-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Kate Cristina Blanco
Author-Workplace-Name: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Author-Name: Flávio Faria De Moraes
Author-Workplace-Name: Chemical Engineering Department, UEM - University Estadual de Maringá, Maringá, Brazil
Author-Name: Natalia Sozza Bernardi
Author-Workplace-Name: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Author-Name: Mary Helen Palmuti Braga Vettori
Author-Workplace-Name: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Author-Name: Rubens Monti
Author-Workplace-Name: Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, UNESP - University Estadual Paulista, Araraquara, Brazil
Author-Name: Jonas Contiero
Author-Workplace-Name: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Title: Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme
Abstract: The properties of a previously unknown enzyme, denominated cyclodextrin glycosyltransferase, produced from Bacillus lehensis, were evaluated using affinity chromatography for protein purification. Enzyme characteristics (optimum pH and temperature; pH and temperature stability), the influence of substances on the enzyme activity, enzyme kinetics, and cyclodextrin production were analysed. Cyclodextrin glycosyltransferase was purified up to 320.74-fold by affinity chromatography using β-cyclodextrin as the binder and it exhibited 8.71% activity recovery. This enzyme is a monomer with a molecular weight of 81.27 kDa, as estimated by SDS-PAGE. Optimum temperature and pH for cyclodextrin glycosyltransferase were 55°C and 8.0, respectively. The Michaelis-Menten constant was 8.62 g/l during maximum velocity of 0.858 g/l.h.
Keywords: cyclodextrin glycosyltransferase, affinity chromatography, purification
Journal: Czech Journal of Food Sciences
Pages: 48-53
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/432/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/432/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Cristina Lamberti
Author-Workplace-Name: Department of Life Sciences and Systems Biology and
Author-Workplace-Name: Institute of Science and Food Production (CNR) c/o Bioindustry Park Silvano Fumero, Colleretto Giacosa, Turin, Italy
Author-Name: Federica Genovese
Author-Workplace-Name: Department of Life Sciences and Systems Biology and
Author-Name: Jean Daniel Coisson
Author-Workplace-Name: Department of Pharmaceutical Sciences, University of Piemonte Orientale "A. Avogadro", Novara, Italy
Author-Name: Giuliana Lo Bianco
Author-Workplace-Name: Department of Life Sciences and Systems Biology and
Author-Name: Luca Cocolin
Author-Workplace-Name: Department of Agriculture, Forestry and Food Science, University of Turin, Turin, Italy
Author-Name: Enrica Pessione
Author-Workplace-Name: Department of Life Sciences and Systems Biology and
Title: Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
Abstract: Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.
Keywords: enterocin A, Enterococcus faecium, lactic acid, Lactobacillus plantarum, Lactococcus lactis, surface-bound bacteriocins
Journal: Czech Journal of Food Sciences
Pages: 54-60
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/505/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/505/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Ioannis SAKARIDIS
Author-Workplace-Name: Department of Hygiene and Technology of Foods of Animal Origin and
Author-Name: Nikolaos SOULTOS
Author-Workplace-Name: Department of Hygiene and Technology of Foods of Animal Origin and
Author-Name: Christos BATZIOS
Author-Workplace-Name: Laboratory of Animal Production Economics, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
Author-Name: Ioannis AMBROSIADIS
Author-Workplace-Name: Department of Hygiene and Technology of Foods of Animal Origin and
Author-Name: Pavlos KOIDIS
Author-Workplace-Name: Department of Hygiene and Technology of Foods of Animal Origin and
Title: Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes 
Abstract: Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat. On the chicken skin, the growth reduction on the 6th day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm2 for Salmonella spp. and 0.71 log CFU/cm2 for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products.
Keywords: biopreservation, poultry, Salmonella sp., Listeria sp
Journal: Czech Journal of Food Sciences
Pages: 61-68
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/414/2012-CJFS
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Template-Type: ReDIF-Article 1.0
Author-Name: Hongfei ZHAO
Author-Workplace-Name: College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. China
Author-Name: Fang ZHOU
Author-Workplace-Name: College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. China
Author-Name: Piotr DZIUGAN
Author-Workplace-Name: Institute of Fermentation Technology & Microbiology, Technical University of Lodz, Lodz, Poland
Author-Name: Yonghong YAO
Author-Workplace-Name: College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. China
Author-Name: Jiatao ZHANG
Author-Workplace-Name: College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. China
Author-Name: LV Zhaolin
Author-Workplace-Name: College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. China
Author-Name: Bolin ZHANG
Author-Workplace-Name: College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. China
Title: Development of organic acids and volatile compounds in cider during malolactic fermentation
Abstract: The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.
Keywords: cider, malolactic fermentation, GC-MS, volatile components
Journal: Czech Journal of Food Sciences
Pages: 69-76
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/127/2013-CJFS
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Template-Type: ReDIF-Article 1.0
Author-Name: Jana HANUŠOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Name: Miroslava MIHULOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Name: Lenka DIBLÍKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Name: Ladislav ČURDA
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Workplace-Name: MemBrain s.r.o., Stráž pod Ralskem, Czech Republic
Title: Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
Abstract: Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and β-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). β-lactoglobulin of 91% purity remained in the solution.
Keywords: whey protein concentrate, electrodialysis, precipitation of caseinomacropeptide, separation of proteins, salting out
Journal: Czech Journal of Food Sciences
Pages: 77-81
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/524/2012-CJFS
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Template-Type: ReDIF-Article 1.0
Author-Name: Marta TOMCZYŃSKA-MLEKO
Author-Workplace-Name: Nutritional Science, University of Alberta, Edmonton, Canada
Author-Name: Elżbieta KAMYSZ
Author-Workplace-Name: Faculty of Chemistry, University of Gdańsk, Gdańsk, Poland
Author-Name: Emilia SIKORSKA
Author-Workplace-Name: Faculty of Chemistry, University of Gdańsk, Gdańsk, Poland
Author-Name: Czesław PUCHALSKI
Author-Workplace-Name: Department of Bioenergetic Technologies, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland$2
Author-Name: Stanisław MLEKO
Author-Name: Lech OZIMEK
Author-Workplace-Name: Department of Agricultural, Food &
Author-Name: Grzegorz KOWALUK
Author-Workplace-Name: Faculty of Physical Education in Biala Podlaska, Josef Pilsudski University of Physical Education in Warsaw, Biała Podlaska, Poland$5
Author-Name: Waldemar GUSTAW
Author-Name: Marta WESOŁOWSKA-TROJANOWSKA
Title: Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature
Abstract: The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In both cases, the curves depicting the surface tension as a function of protein concentration could be fitted to the exponential function with a negative exponent, but with the heated solutions lower values of surface tension were observed. Studies on the surface tension of whey protein isolate solutions prove that the unfolding of whey proteins, revealed by changes in the secondary structure, causes a decrease in the surface tension.
Keywords: circular dichroism, globular protein, protein concentration
Journal: Czech Journal of Food Sciences
Pages: 82-89
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/326/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/326/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:326-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Isabel PAZ
Author-Workplace-Name: Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain
Author-Name: Ascensión FERNÁNDEZ
Author-Workplace-Name: Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain
Author-Name: Carmen MATÍAS
Author-Workplace-Name: Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain
Author-Name: Gabriel PINTO
Author-Workplace-Name: Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain
Title: Effect of temperature on the evolution of colour during the maceration of fruits in liquor
Abstract: The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/mol, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant C, until reaching the apparent stabilisation of colour, which occurs after about two to four weeks for the studied temperatures (5, 23, and 40°C). Studies about the evolution of colour in the soaking process of this kind of fruit liquors can lead to a better understanding of this process, and thus to a better control over the mechanisms underlying it.
Keywords: Keywords: ethanol, spectral method, spirit, anthocyanins, kinetics
Journal: Czech Journal of Food Sciences
Pages: 90-95
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/207/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/207/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:207-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: José L. VÁZQUEZ-GUTIÉRREZ
Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
Author-Name: María HERNÁNDEZ-CARRIÓN
Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
Author-Name: Amparo QUILES
Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
Author-Name: Isabel HERNANDO
Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
Title: Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion
Abstract: The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for 5 min, and stored for 28 days at 4°C. Electron microscopy techniques and light microscopy were used for the microstructural study. Total soluble phenolics, soluble protein percentage, and shear force were also studied. HHP treatments affected the cell wall and membrane permeability, favouring the diffusion of soluble material to the apoplast. Storage at 4°C also caused important structural degradation in the HHP-treated samples, which was higher when 400 MPa at 25°C were applied and led to physico-chemical changes during the first week of storage. Interactions between phenolics and solubilised cell wall material or proteins could explain the decrease in soluble phenolics and proteins during storage.
Keywords: Allium cepa, postharvest processing, phenolics, protein, shelf life, microstructure
Journal: Czech Journal of Food Sciences
Pages: 96-101
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/471/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/471/2012-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:471-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Maria G. MIGUEL
Author-Workplace-Name: Department of Chemistry and Pharmacy and
Author-Name: Maria D. ANTUNES
Author-Workplace-Name: Department of Biology and Bioengineering, University of Algarve, Institute for Biotechnology and Bioengineering, University of Algarve, Plant Biotechnology Centre, Campus de Gambelas, Faro, Portugal
Author-Name: Abdulrahman ROHAIM
Author-Workplace-Name: Department of Biology and Bioengineering, University of Algarve, Institute for Biotechnology and Bioengineering, University of Algarve, Plant Biotechnology Centre, Campus de Gambelas, Faro, Portugal
Author-Name: Ana Cristina FIGUEIREDO
Author-Workplace-Name: Plant Biology Department, Institute for Biotechnology and Bioengineering, Plant Biotechnology Centrer, Faculty of Sciences of Lisbon, University of Lisbon, Campo Grande, Lisboa, Portugal$2
Author-Name: Luís G. PEDRO
Author-Workplace-Name: Plant Biology Department, Institute for Biotechnology and Bioengineering, Plant Biotechnology Centrer, Faculty of Sciences of Lisbon, University of Lisbon, Campo Grande, Lisboa, Portugal$2
Author-Name: José G. BARROSO
Author-Workplace-Name: Plant Biology Department, Institute for Biotechnology and Bioengineering, Plant Biotechnology Centrer, Faculty of Sciences of Lisbon, University of Lisbon, Campo Grande, Lisboa, Portugal$2
Title: Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil
Abstract: The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T. capitata oil or without it, heating at 180°C for 20 min, or frying 100 g cow steak at the same temperature and for the same period of time. In all assays, acid, peroxide, and p-anisidine values were followed over time. The fatty acid profile was estimated before heating or frying as well as at the end of the experiment. The results showed that the type of fat as well as the type of treatment (frying or heating) was determinant for the acid, peroxide, and p-anisidine values found. The presence of the essential oil also demonstrated to affect those values depending on the type of the oil as well as on the type of the treatment (frying or heating). In contrast, the fatty acid profile did not change greatly.
Keywords: vegetable oils, frying, heating, fatty acids
Journal: Czech Journal of Food Sciences
Pages: 102-108
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/217/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/217/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:217-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Yan-Yan Dang
Author-Workplace-Name: Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China
Author-Workplace-Name: School of Chemistry and Chemical Engineering, Shihezi University, Shihezi, P.R .China
Author-Name: Hua Zhang
Author-Workplace-Name: Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China
Author-Name: Zhi-Long Xiu
Author-Workplace-Name: Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China
Title: Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L.
Abstract: The extraction of capsanthin and capsaicin from red pepper (Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K2HPO4/n-hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K2HPO4/10% (w/w) n-hexane, capsanthin was extracted into the top n-hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of those of the conventional solvent extraction, respectively. Thus, capsanthin and capsaicin were separated through a single step at a low cost.
Keywords: partition behaviour, red pepper, recovery, three-liquid-phase system (TLPS)
Journal: Czech Journal of Food Sciences
Pages: 109-114
Volume: 32
Issue: 1
Year: 2014
DOI: 10.17221/96/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/96/2013-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201401-0017.txt
Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:96-2013-CJFS