Template-Type: ReDIF-Article 1.0 Author-Name: Miroslava Fašiangová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, Author-Workplace-Name: CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Gabriela Bořilová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, Author-Name: Radka Hulánková Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, Title: The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review Abstract: In the last few years, interest in the supplementation of selenium (Se) to animal feed has increased. The results of various studies have shown that eggs with defined selenium content may be used as a new potential source of this scarce element in human nutrition. The selenium content in eggs after dietary supplementation in organic form is about 22-27 µg/egg. This amount represents up to 40-50% of the Recommended Dietary Allowance, which is 55 µg of Se for the adult human. Additionally, due to its antioxidant properties, selenium contributes to the oxidation stability of fat and protein in the eggs of laying hens fed a selenium-supplemented diet. Therefore, selenium addition can affect certain properties of eggs and improve their shelf life. The results of investigations into the physico-chemical properties of different forms of Se have proven that dietary supplementation in the organic form shows higher biological availability than inorganic selenium. Keywords: selenium, feed additive, antioxidant, egg, quality properties Journal: Czech Journal of Food Sciences Pages: 275-284 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/370/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/370/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0001.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:370-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Muhammad Imran Author-Workplace-Name: Department of Diet and Nutritional Sciences, Imperial College of Business Studies, Lahore, Pakistan Author-Name: Muhammad Nadeem Author-Workplace-Name: Department of Environmental Sciences, CoMsaTs Institute of Information Technology, Vehari, Pakistan Author-Name: Muhammad Asif Khan Author-Workplace-Name: University of Agriculture, Faisalabad-sub Campus Burewala/Vehari, Pakistan Author-Name: Sheraz Ahmed Author-Workplace-Name: Department of Food Science and Technology, Islamia University of Bhawalpur, Bhawalpur, Pakistan Author-Name: Ali Imran Author-Workplace-Name: Faculty of Home and Food Sciences, Government College University, Faisalabad, Pakistan Author-Name: Rai Muhammad Amir Author-Workplace-Name: Institute of Food and Nutritional Sciences, Pmas-Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Muhammad Umair Arshad Author-Workplace-Name: Faculty of Home and Food Sciences, Government College University, Faisalabad, Pakistan Author-Name: Syed Amir Gilani Author-Workplace-Name: Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan Author-Name: Farhan Saeed Author-Workplace-Name: Faculty of Home and Food Sciences, Government College University, Faisalabad, Pakistan Author-Name: Abdur Rauf Author-Workplace-Name: Department of Chemistry, University of Swabi, Ankbar Swabi, Pakistan Author-Name: Zaffar Mehmood Author-Workplace-Name: Department of Biological Sciences, Forman Christian College, Lahore, Pakistan Author-Name: Shaista Khan Author-Name: Hafiz Ansar Rasul Suleria Title: Curcumin and its allied analogues: epigenetic and health perspectives - a review Abstract: Curcumin (diferuoyl methane) is a yellow active ingredient present in turmeric. It is a homodimer of feruloylmethane that comprises a hydroxyl and methoxy group (heptadiene with two Michael acceptors), and α-, β-diketone. It contains various metabolites, i.e. hexahydrocurcumin (HHC), tetrahydrocurcumin (THC), octahydrocurcumin (OHC), dihydrocurcumin (DHC), curcumin sulphate, and curcumin glucuronide. Curcumin has been proven the most effective histone deacetylase (HDAC) inhibitor in HeLa nuclear extracts. It has the ability to affect the Akt, growth factors, NF-kB, and metastatic and angiogenic pathways. Curcumin has a strong therapeutic or preventive potential against several major human ailments, i.e. suppression of inflammation, cardiovascular, diabetes, tumorigenesis, chronic fatigue, antidepressant and neurological activities, depression, loss of muscle and bone, and neuropathic pain. In future, higher utilisation of curcumin as an active agent in food based products is required to curtail the human health disorders. Keywords: turmeric, chemistry and metabolism, epigenetic role, anticancer, low toxicity Journal: Czech Journal of Food Sciences Pages: 285-310 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/584/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/584/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0002.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:584-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aisha Abusheliabi Author-Workplace-Name: Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates Author-Name: Murad A. Al-Holy Author-Workplace-Name: Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan Author-Name: Hind Al-Rumaithi Author-Workplace-Name: Abu Dhabi Food Control Authority (ADFCA), Abu Dhabi, United Arab Emirates Author-Name: Sufian Al-Khaldi Author-Workplace-Name: Office of Regulatory Science and Innovation, US-Food and Drug Administration, Silver Spring, USA Author-Name: Anas A. Al-Nabulsi Author-Workplace-Name: Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan 6Department of Food Science, University of Manitoba, Winnipeg, Canada Author-Name: Richard A. Holley Author-Name: Mutamed Ayyash Title: Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7 Abstract: The growth behaviour of foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, E. coli O157:H7 and Salmonella spp.) was investigated in pasteurised camel milk and compared with pasteurised bovine milk at different incubation temperatures. This study also aimed to compare the growth patterns of these four foodborne pathogens in pasteurised and raw camel milk. Pasteurised or raw camel milk and pasteurised bovine milk were separately inoculated with a cocktail of three strains of each foodborne pathogen. The inoculated milk samples were incubated at 10, 25, and 37°C. The total bacterial count (TBC) in raw milk and the total thermoduric bacteria count (TDB) in pasteurised milk samples were monitored. Greater growth inhibition rates of four pathogens were obtained for the pasteurised camel milk compared to the pasteurised bovine milk. Raw and pasteurised camel milk exerted bacteriostatic effect against all tested pathogens, particularly for the first 8 h of incubation in milk at the different temperatures. Pasteurised camel milk exerted an inhibitory activity that was equivalent to that of raw camel milk. Keywords: antimicrobial activity, pasteurisation, bovine milk, growth behaviour Journal: Czech Journal of Food Sciences Pages: 311-320 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/84/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/84/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0003.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:84-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mohammed Elimam Ahamed Mohammed Author-Workplace-Name: Department of Chemistry Author-Workplace-Name: Research Centre for Adavanced Material Sciences (RCAMS)- King Khalid University, Abha, Saudi Arabia Author-Name: Abdallah Alfifi Author-Workplace-Name: Department of Chemistry Author-Name: Abdalaziz Aalmudawi Author-Workplace-Name: Department of Chemistry Author-Name: Mohammad Y Alfaifi Author-Workplace-Name: Departement of Biology, Faculty of Science, King Khalid University, Abha, Saudi Arabia Author-Name: Serag Eldin I Elbehairi Author-Workplace-Name: Departement of Biology, Faculty of Science, King Khalid University, Abha, Saudi Arabia Author-Workplace-Name: Applied Research Sector, Egyptian Organization for Biological Products and Vaccines (VACSERA Holding Company), Agouza, Giza, Egypt Author-Name: Helmey Atallah Al-Bushnaq Author-Workplace-Name: Departement of Biology, Faculty of Science, King Khalid University, Abha, Saudi Arabia Title: Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia Abstract: The physiochemical properties of six Acacia honey samples taken from three different altitudes in the Asir region were determined. The means of all the studied parameters were within the international standards and were comparable to previous studies (0.11 ± 0.08% for ash, 10.93 ± 1.97% for water, 3.56 ± 0.19 for pH, 38.63 ± 17.17 meq/kg for acidity, 659.51 ± 324.98 μS/cm for conductivity, and 1.45 ± 0.02 for specific gravity). Comparison of the mean values of the parameters at the different altitudes revealed gradual increases with increasing altitude, except for ash and specific gravity. Significant differences were seen in ash and water percentages, acidity, and conductivity. While the mean values of the studied physiochemical properties of the Acacia honey samples were within the ranges of international standards, the honey produced at high altitudes exhibited variable physiochemical properties. Keywords: acidity, climate changes, conductivity, water percentage Journal: Czech Journal of Food Sciences Pages: 321-327 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/428/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/428/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0004.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:428-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zhouyong Dong Author-Name: Gang Tian Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Zhaogang Xu Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Mingyue Li Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Min Xu Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Yajun Zhou Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Hui Ren Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Title: Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis Abstract: The freshwater mussel protein was hydrolysed using ultrasound-assisted enzymolysis. Ultrasound-assisted freshwater mussel protein hydrolysates (UPH) were divided into four fractions (> 10, 6-10, 3-6, and < 3 kDa) using ultrafiltration, and the fraction with the highest antioxidant activity was further subdivided into four fractions (F1-F4) using gel chromatography. The amino acid compositions and antioxidant activities (DPPH, hydroxyl and superoxide radical scavenging activities, reducing power, ferrous ion chelating activity, and inhibition of linoleic acid oxidation) of peptide fractions were investigated. The results showed that the antioxidant activity of the < 3 kDa fraction was significantly higher than that of UPH, > 10, 6-10, and 3-6 kDa fractions. The antioxidant activity of F2 was again higher compared with the < 3 kDa fraction and higher than that of F1, F3, and F4. Amino acid analysis showed that the antioxidant activities (except for chelating activity) of peptides increased with increasing hydrophobic amino acid content. The < 3 kDa and F2 fractions exhibited strong inhibition of linoleic acid oxidation, their effects being even better than that of ascorbic acid (Vc) and l-glutathione (GSH). Therefore, these peptide fractions from freshwater mussel may be a potential natural antioxidant that could be added to various foods. Keywords: freshwater mussel, ultrasound-assisted, purification, peptides, amino acid composition, antioxidant activities Journal: Czech Journal of Food Sciences Pages: 328-338 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/421/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/421/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0005.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:421-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Franc Čuš Author-Name: Polona Zabukovec Author-Workplace-Name: Agricultural Institute of Slovenia, Ljubljana, Slovenia Author-Name: Hans-Josef Schroers Author-Workplace-Name: Agricultural Institute of Slovenia, Ljubljana, Slovenia Title: Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine Abstract: The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains. Keywords: Saccharomyces, non-Saccharomyces, thiols, monoterpene alcohols Journal: Czech Journal of Food Sciences Pages: 329-345 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/398/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/398/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0006.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:398-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mehmet Güneş Author-Name: Ümit Dölek Author-Workplace-Name: Gokhoyuk Vocational and Technical Anatolian High School, Amasya, Turkey Author-Name: Mahfuz Elmastaş Title: Phytochemical changes in heated Rosa species fruits and seeds Abstract: The phytochemical changes in heat-treated Rosa species fruits and seeds were determined. Fruits and seeds of five advanced genotypes belonging to Rosa dumalis, R. canina, and R. villosa were used. Fruits were harvested at optimal maturity and boiled in distilled water for 30 min, followed by analysis of soluble solid content, dry matter, pH, titratable acidity, total sugar, β-carotene, α-tocopherol, and vitamin C. Total phenolic content and the antioxidant activities of fresh and boiled fruits were also analyzed, and fatty acid levels in fresh and heated seeds were determined. Total sugar, pH, and antioxidant activities were not affected, but β-carotene was affected significantly by heating in all species. The losses in β-carotene, α-tocopherol, and vitamin C were between 78-86, 29-51, and 12-60%, respectively. Heat treatment did not affect significantly the ratios of major fatty acids except for R. dumalis (MR-12 and MR-46). Keywords: α -tocopherol, β -carotene, vitamin C, fatty acids, phenolics Journal: Czech Journal of Food Sciences Pages: 345-351 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/419/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/419/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0007.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:419-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daiane Terezinha de Oliveira Fagundes Author-Workplace-Name: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil Author-Name: José Manuel Lorenzo Author-Workplace-Name: Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense, Spain Author-Name: Bibiana Alves dos Santos Author-Workplace-Name: Universidade Estadual de Campinas, Campinas, São Paulo, Brazil Author-Name: Mariane Bittencourt Fagundes Author-Workplace-Name: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil Author-Name: Rosane Teresinha Heck Author-Workplace-Name: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil Author-Name: Alexandre José Cichoski Author-Workplace-Name: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil Author-Name: Roger Wagner Author-Workplace-Name: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil Author-Name: Paulo Cezar Bastianello Campagnol Title: Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers Abstract: The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of pork backfat, and treatments T1 and T2 where 50% of pork backfat was replaced by pork skin/water/canola oil mixtures at 45 : 45 : 10 (T1) or 40 : 40 : 20 (T2) ratios. A fat reduction up to 34% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Lower diameter reduction and lower cooking loss were observed in the modified samples. Although an increase in TPA parameters (hardness, gumminess, and chewiness) and lightness (L*) was observed, the overall acceptability of the reformulated burgers was not affected. Therefore, the use of pork skin and canola oil is an effective strategy to confer technological and nutritional advantages to low-fat burgers. Keywords: hamburger, fat replacer, healthier meat products, sensory quality, fatty acid profile Journal: Czech Journal of Food Sciences Pages: 352-359 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/67/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/67/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0008.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:67-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aleksandra N. Pavlović Author-Name: Jelena M. Mrmošanin Author-Workplace-Name: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia Author-Name: Jovana N. Krstić Author-Workplace-Name: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia Author-Name: Snežana S. Mitić Author-Workplace-Name: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia Author-Name: Snežana B. Tošić Author-Workplace-Name: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia Author-Name: Milan N. Mitić Author-Workplace-Name: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia Author-Name: Biljana B. Arsić Author-Workplace-Name: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia Author-Name: Ružica J. Micić Author-Workplace-Name: Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Priština, Kosovska Mitrovica, Kosovo Title: Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate Abstract: The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperature-dependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10-3/day) than at 22°C (k = 5.4 × 10-3/day) and 4°C (k = 2.2 × 10-3/day). Keywords: degradation kinetics, HPLC, polyphenols, total flavonoids Journal: Czech Journal of Food Sciences Pages: 360-366 Volume: 35 Issue: 4 Year: 2017 DOI: 10.17221/265/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/265/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201704-0009.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:265-2016-CJFS