Template-Type: ReDIF-Article 1.0
Author-Name:  editors
Title: INDEX OF VOLUME 32 (2014) AUTHOR INDEX , AUTHOR INSTITUTIONS INDEX , SUBJECTS INDEX
Journal: Czech Journal of Food Sciences
Pages: I-XIII
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/7768-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7768-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:7768-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Miroslav ŠIVEL
Author-Workplace-Name: Department of Food Analysis and Chemistry and 3Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Author-Name: Stanislav KRÁČMAR
Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Author-Name: Miroslav FIŠERA
Author-Workplace-Name: Department of Food Analysis and Chemistry and 3Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Author-Name: Bořivoj KLEJDUS
Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Author-Name: Vlastimil KUBÁŇ
Title: Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements
Abstract: The RP-HPLC with UV-VIS DAD detection was employed for the separation, identification, and quantification of lutein content in Marigold flower (Tagetes erecta L.) concentrates used for the production of food supplements. The concentrates commercially available in encapsulated ("granules" - 16 samples) and powder (18 samples) forms were analysed. Only 10 samples showed lutein levels complying with lutein contents declared by the manufacturers. Marigold extract in the encapsulated form proved to be more stable against oxidation than the extract in the powder form.
Keywords: Tagetes erecta L., carotenoids, RP-HPLC, UV-DAD detection
Journal: Czech Journal of Food Sciences
Pages: 521-525
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/104/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/104/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:104-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Šárka HORÁČKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Author-Name: Pavla SEDLÁČKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Author-Name: Marcela SLUKOVÁ
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Milada PLOCKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Title: The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk
Abstract: The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(-)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.
Keywords: Lactobacillus, caseinomacropeptide, whey protein, malt, acetic acid, lactic acid
Journal: Czech Journal of Food Sciences
Pages: 526-531
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/214/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/214/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:214-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Fangkai Han
Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
Author-Name: Xingyi Huang
Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
Author-Name: Ernest Teye
Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
Author-Workplace-Name: School of Agriculture, Department of Agricultural Engineering, University of Cape Coast, Cape Coast, Ghana
Author-Name: Haiyang Gu
Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
Author-Name: Huang Dai
Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
Author-Name: Liya Yao
Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
Title: A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms
Abstract: Electronic tongue coupled with linear and non-linear multivariate algorithms was attempted to address the drawbacks of fish freshness detection. Parabramis pekinensis fish samples stored at 4°C were used. Total volatile basic nitrogen (TVB-N) and total viable count (TVC) of the samples were measured. Fisher liner discriminant analysis (Fisher LDA) and support vector machine (SVM) were applied comparatively to classify the samples stored at different days. The results revealed that SVM model was better than Fisher LDA model with a higher identification rate of 97.22% in the prediction set. Partial least square (PLS) and support vector regression (SVR) were applied comparatively to predict the TVB-N and TVC values. The quantitative models were evaluated by the root mean square error of prediction (RMSEP) and the correlation coefficient in the prediction set (Rpre). The results revealed that SVR model was superior to PLS model with RMSEP = 5.65 mg/100 g, Rpre = 0.9491 for TVB-N prediction and RMSEP = 0.73 log CFU/g, Rpre = 0.904 for TVC prediction. This study demonstrated that the electronic tongue together with SVM and SVR has a great potential for a convenient and nondestructive detection of fish freshness.
Keywords: fish quality, taste sensors, nondestructive detection, support vector machine, support vector regression, chemical and microbiological analyses
Journal: Czech Journal of Food Sciences
Pages: 532-537
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/88/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/88/2014-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Alireza SANAEIFAR
Author-Workplace-Name: Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Author-Name: Seyed Saeid MOHTASEBI
Author-Workplace-Name: Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Author-Name: Mahdi GHASEMI-VARNAMKHASTI
Author-Workplace-Name: Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
Author-Name: Hojat AHMADI
Author-Workplace-Name: Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Author-Name: Jesus LOZANO
Author-Workplace-Name: Research Group on Sensory Systems, University of Extremadura, Badajoz, Spain
Title: Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM)
Abstract: Potential application of a metal oxide semiconductor based electronic nose (e-nose) as a non-destructive instrument for monitoring the change in volatile production of banana during the ripening process was studied. The proposed e-nose does not need any advanced or expensive laboratory equipment and proved to be reliable in recording meaningful differences between ripening stages. Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), Soft Independent Modelling of Class Analogy (SIMCA) and Support Vector Machines (SVM) techniques were used for this purpose. Results showed that the proposed e-nose can distinguish between different ripening stages. The e-nose was able to detect a clear difference in the aroma fingerprint of banana when using SVM analysis compared with PCA and LDA, SIMCA analysis. Using SVM analysis, it was possible to differentiate and to classify the different banana ripening stages, and this method was able to classify 98.66% of the total samples in each respective group. Sensor array capabilities in the classification of ripening stages using loading analysis and SVM and SIMCA were also investigated, which leads to develop the application of a specific e-nose system by applying the most effective sensors or ignoring the redundant sensors.
Keywords: ripening, electronic nose, non-destructive, support vector machine, sensors
Journal: Czech Journal of Food Sciences
Pages: 538-548
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/113/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/113/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:113-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ana María FERNÁNDEZ-LEÓN
Author-Workplace-Name: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
Author-Name: Mercedes LOZANO
Author-Workplace-Name: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
Author-Name: David GONZÁLEZ
Author-Workplace-Name: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
Author-Name: María Concepción AYUSO
Author-Workplace-Name: Agricultural Engineering School, University of Extremadura, Badajoz, Spain
Author-Name: María Fernanda FERNÁNDEZ-LEÓN
Author-Workplace-Name: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
Title: Bioactive compounds content and total antioxidant activity of two savoy cabbages
Abstract: The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 µmol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity.
Keywords: Brassica oleracea L. convar. capitata var. sabauda, carotenoids, chlorophylls, glucosinolates, phenolic compounds, vitamin C
Journal: Czech Journal of Food Sciences
Pages: 549-554
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/76/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/76/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:76-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Tugce YALCIN GORGULU
Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Author-Name: Azmi Seyhun KIPCAK
Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Author-Name: Ozgul DERE OZDEMIR
Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Author-Name: Emek MOROYDOR DERUN
Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Author-Name: Sabriye PISKIN
Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Title: Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas
Abstract: Fennel, mint (peppermint), and sage herbal teas and apple, lemon, and rosehip fruit teas were selected for the determination of the following risk elements contents: aluminium (Al), arsenic (As), barium (Ba), cadmium (Cd), nickel (Ni), lead (Pb), and antimony (Sb). Moreover, the effect of lemon on these elements contents was also examined. Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) was used for these experiments on selected teas (2 g of tea infused in 100 ml of water). The maximum changes of elements concentrations after the lemon addition were as follows: Al 1077 µg/l in lemon tea; Ba 12560 µg/l in rosehip tea; Cd 183 µg/l in sage tea; Ni 1136 µg/l in fennel tea; and Pb 238 µg/l in lemon tea. Both As and Sb were below the detection limits in pure tea and lemon-infused teas. This study indicated that after the lemon addition, rosehip tea had a hazard index (HI) value of 10827 × 10-4 for 200 ml/day (2 cups/day), which represents a high risk for human health. If lemon is added to rosehip tea for consumption, 100 ml/day is recommended according to the calculated HI values.
Keywords: Hazardous elements, tea infusion, human health, ICP-OES, HI
Journal: Czech Journal of Food Sciences
Pages: 555-562
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/83/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/83/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:83-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Irina BALGA
Author-Workplace-Name: Department of Chemistry, Wine Chemistry and Winery, Food Science Institute, Eszterházy Károly College, Eger, Hungary
Author-Name: Annamária LESKÓ
Author-Workplace-Name: Department of Oenology, Institute of Viticulture and Oenology and 3Department of Biometrics and Agricultural Informatics, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary
Author-Name: Márta LADÁNYI
Author-Name: Miklós KÁLLAY
Author-Workplace-Name: Department of Oenology, Institute of Viticulture and Oenology and 3Department of Biometrics and Agricultural Informatics, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary
Title: Influence of ageing on changes in polyphenolic compounds in red wines
Abstract: The phenolic compounds of wines were measured in two local cultivars - Blaufränkisch and Turán, and three worldwide known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experiment was carried out in a cool climate wine region in Eger in the vintage of 2009. We have investigated the profile of phenolic contents in new wines and in aged wines. We have compared these wines in two ageing stages. The content of total polyphenols, anthocyanin, leucoanthocyanin, catechin, the colour intensity and hue were evaluated by a spectrophotometer. Stilbenes (SB) were identified and quantified by HPLC. The content of SB in new wines ranged from 0.44 mg/l to 2.25 mg/l. In aged wines the SB ranged from 0.05 mg/l to 3.12 mg/l. These compounds were influenced significantly by ageing. The positive health effects and the quality attributes of polyphenols would be important to obtain more information about the quality of wines from the nutritional point of view and from the wine processing aspect.
Keywords: HPLC, local red wines, polyphenols, resveratrol, wine ageing
Journal: Czech Journal of Food Sciences
Pages: 563-569
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/138/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/138/2014-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Tomas DROPA
Author-Workplace-Name: National Institute of NBC Protection, Příbram, Czech Republic
Author-Name: Jana HAJŠLOVÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Kateřina LANCOVÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Iva BUREŠOVÁ
Author-Workplace-Name: Agricultural Research Institute, Kroměříž, Czech Republic
Title: The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins
Abstract: The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615-398, T-2 toxin 927-160, and HT-2 toxin 258-38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC-MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30-50%) and increase of HT-2 toxin concentration (10-70%), respectively.
Keywords: HPLC-MS/MS, Fusarium toxins, baking
Journal: Czech Journal of Food Sciences
Pages: 570-577
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/151/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/151/2014-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Sorelle NSOGNING DONGMO
Author-Workplace-Name: Faculty of Sciences, University of Dschang, Dschang, Cameroon
Author-Workplace-Name: Chair of Brewing and Beverage Technology, Technische Universität München, Freising, Germany
Author-Name: Hilaire Macaire WOMENI
Author-Workplace-Name: Faculty of Sciences, University of Dschang, Dschang, Cameroon
Author-Name: Féliçité TCHOUANGUEP MBIAPO
Author-Workplace-Name: Faculty of Sciences, University of Dschang, Dschang, Cameroon
Author-Name: Michel LINDER
Author-Workplace-Name: Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France
Author-Name: Jacques FANNI
Author-Workplace-Name: Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France
Author-Name: Martin ZARNKOW
Author-Workplace-Name: Chair of Brewing and Beverage Technology, Technische Universität München, Freising, Germany
Author-Name: Thomas BECKER
Author-Workplace-Name: Chair of Brewing and Beverage Technology, Technische Universität München, Freising, Germany
Title: Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction
Abstract: Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying time, and temperature on the content of free fatty acids, the peroxide value, as well as on the extraction yield was investigated. Results showed that both the free fatty acid content and the peroxide value were significantly affected by cooking and drying temperature; the cooking time and nuts/water ratio also affected significantly the peroxide value. Increasing cooking and drying temperature reduced the FFA content but contributed to increase the peroxide value. The cooking and drying temperature range of 75-80°C and < 54°C, respectively; cooking time of 70-100 min; drying time < 40 h, and cooking nuts/water mass ratio < 400 g/l of water were found to be optimum conditions for the extraction of shea butter.
Keywords: shea nuts pretreatmen, response surface methodology, shea butter quality
Journal: Czech Journal of Food Sciences
Pages: 578-584
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/475/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/475/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:475-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pay-Yau Huang HUANG
Author-Workplace-Name: Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Author-Name: FU Yi-Chung
Author-Workplace-Name: Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Title: Modelling the kinetics of water loss during deep-fat frying of potato particulates
Abstract: We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM). The plot of the water content versus the frying time showed two distinct regions. A first-order kinetic model correlated with the two irreversible serial rate processes, rapid process and slow process, was hypothesised to describe the water loss during frying. The results showed the simultaneous two first-order kinetic models adequately predicted the water loss of potato particulates during isothermal frying. The effect of temperature on the rate constants, k1 and k2, for the two processes was adequately modelled by the Arrhenius relationship. The observations of structural changes on the surface and in the inner section of potato particulates are critical. These physical pieces of evidence support our assumption that the mechanisms of the water loss (two-stage rate processes) before and after the transition time are different.
Keywords: Arrhenius relationship, activation energy, structural changes, FESEM
Journal: Czech Journal of Food Sciences
Pages: 585-594
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/99/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/99/2014-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Lenka VRBIKOVÁ
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: Štefan SCHMIDT
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: František KREPS
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: Lenka TMÁKOVÁ
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: Milan ČERTÍK
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: Stanislav SEKRETÁR
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Title: Degradation of selected nutrients in sunflower oils during long-term storage
Abstract: We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungary) and their nutrients. Chemical properties were determined and changes in oxidative stability monitored. Oil samples were collected and analysed for the content of tocopherols and β-carotene. Degradation of nutrients depends on chemical composition of oils and storage conditions. It was found that the concentration of both antioxidants decreased in all the samples with the increase in storage time. According to the results, losses of total tocopherols and β-carotene in refined sunflower oils stored in transparent 5-l PET bottles and exposed to daylight at ambient temperature were found to be 52-64% and 63-65%, respectively. The country of origin had no statistically significant impact on the oxidative stability of stored sunflower oils.
Keywords: β -carotene, long-term storage, oxidative stability, sunflower oil, tocopherol
Journal: Czech Journal of Food Sciences
Pages: 595-600
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/176/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/176/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:176-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: YI Jianhua
Author-Workplace-Name: College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, P.R. China
Author-Name: Yong DING
Author-Workplace-Name: College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, P.R. China
Title: Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
Abstract: The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates - pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01-0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultrafiltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.
Keywords: apple polyphenoloxidase(PPO), whey proteins, browning, anti-browning agent, clear apple juice
Journal: Czech Journal of Food Sciences
Pages: 601-609
Volume: 32
Issue: 6
Year: 2014
DOI: 10.17221/69/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/69/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:69-2014-CJFS