Template-Type: ReDIF-Article 1.0 Author-Name: HE Yuan-Qing Author-Workplace-Name: College of Food Science and Biological Engineering and Author-Workplace-Name: Laboratory Animal Research Centre, Jiangsu University, Zhenjiang, China Author-Name: Chao-Yue MA Author-Workplace-Name: College of Food Science and Biological Engineering and Author-Name: Ye PAN Author-Workplace-Name: College of Food Science and Biological Engineering and Author-Workplace-Name: Laboratory Animal Research Centre, Jiangsu University, Zhenjiang, China Author-Name: Li-Jing YIN Author-Workplace-Name: Laboratory Animal Research Centre, Jiangsu University, Zhenjiang, China Author-Name: Jie ZHOU Author-Workplace-Name: Laboratory Animal Research Centre, Jiangsu University, Zhenjiang, China Author-Name: Yuqing DUAN Author-Workplace-Name: College of Food Science and Biological Engineering and Author-Name: Haihui ZHANG Author-Workplace-Name: College of Food Science and Biological Engineering and Author-Name: MA Haile Author-Workplace-Name: College of Food Science and Biological Engineering and Title: Bioavailability of corn gluten meal hydrolysates and their effects on the immune system Abstract: The bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and histological sections. The results indicate that the average protein intake of the hydrolysed corn gluten meal (HCGM) group was higher than that of the crude corn gluten meal (CCGM) group, and was associated with an increase in average bodyweight. The corrected protein efficiency ratios (PERs) of the HCGM and CCGM groups were 0.374 and 0.217, respectively; the corrected PER of the HCGM group was 1.72 times higher than that of the CCGM group. These results show that hydrolysis increased the bioavailability of corn gluten meal. Furthermore, there was a significant difference in organ weights (salivary gland P < 0.01; thymus gland P < 0.05; spleen P < 0.01) between the HCGM and CCGM groups. Finally, no inf lammatory cell infiltrates nor cell necrosis could be found in any of the histological sections. We speculate that hydrolysed protein preparations can improve immunity. Keywords: bioavailability, corn gluten meal, hydrolysis, immune system change Journal: Czech Journal of Food Sciences Pages: 1-7 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/30/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/30/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0001.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:30-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chaianun NAMNGAM Author-Workplace-Name: Department of Food Science and Technology Faculty of Agro-industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand Author-Name: Supakorn BOONYUEN Author-Workplace-Name: Department of Chemistry, Faculty of Science and Technology, Thammasat University, Bangkok, Thailand Author-Name: Praphan PINSIRODOM Title: Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts Abstract: Mango seed kernel extracts (MSKE) from Kaew and Choke-Anan mango cultivars were fractionated using Sephadex LH-20 column chromatography. Antioxidant activity and the inhibitory effects on tyrosinase, 5-lipoxygenase, hyaluronidase and α-glucosidase of MSKE fractions were evaluated. The key components of polyphenol, found in the most active fraction, were identified using LC-ESI-MS. Three major isolates were obtained from both cultivars of the MSKE with the absorb­ance being higher for Choke-Anan than Kaew. Fraction 3 of MSKE from both cultivars showed significantly (P ≤ 0.05) higher antioxidant activity and 5-lipoxygenase, hyaluronidase and α-glucosidase inhibitory activity with Choke-Anan more effective than Kaew. Six different polyphenols were found in fraction 3 of both cultivars. These were tri-o-galloyl-glucoside, tetra-o-galloyl-glucoside, maclurin tri-o-galloyl-glucoside, penta-o-galloyl-glucoside, hexa-o-galloyl-glucoside, and hepta-o-galloyl-glucoside. In the MSKE from Choke-Anan, hexa-o-galloyl-glucoside, and tetra-o-galloyl-glucoside were the two major components, whereas in the MSKE from Kaew tetra-o-galloyl-glucoside was the only major component. The results indicate that MSKE is a suitable by-product that could be utilised for adding value to the mango processing industry and could represent a valuable input into functional foods and pharmaceutical production. Keywords: tyrosinase, 5-lipoxygenase, hyaluronidase, α -glucosidase galloyl-glucoside, Mangifera indica extract Journal: Czech Journal of Food Sciences Pages: 8-15 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/225/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/225/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0002.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:225-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iveta ŠÍSTKOVÁ Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vojtěch KRUŽÍK Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Aleš RAJCHL Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Helena ČÍŽKOVÁ Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Identification of biphenyls - contaminants responsible for off-flavour in soft drinks Abstract: Off-flavour in soft drinks is one of the main threats to manufacturers, which can result in expensive recalls, and discredit the brand. Off-flavours can occur for a variety of reasons (e.g . chemical contamination of raw material). The presented case study has proved there is a relationship between the identification of biphenyl and its derivatives in the used preser vative (benzoate) and off-flavours in the drink . The project consisted of three phases: (1) the assessment of the probable cause of off-f lavours based on sensor y evaluation and GC-MS -Olfactometr y profiling of volatiles; (2) the quantification of biphenyls and the characterisation of their sensor y properties; (3) the screening of commercially available benzoates for the presence of biphenyls. Based on the odour threshold obtained by GC-O (0.03 mg/l for 4-methyl-1,1'-biphenyl and 0.02 mg/l for biphenyl in an aqueous solution) and the common benzoate content in soft drinks (0.14 g/l), the 'non-obser vable sensory' levels of contamination were determined to be maximally 0.143 mg/g of benzoate for biphenyl and 0.214 mg/g of benzoate for 4-methyl-1,1 '-biphenyl . Keywords: taint, non-alcoholic beverages, olfactometry, preservatives, sensory defects, sodium benzoate Journal: Czech Journal of Food Sciences Pages: 16-21 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/297/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/297/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0003.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:297-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wenju ZHANG Author-Workplace-Name: Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, P.R. China Author-Name: Yulei ZHAO Author-Workplace-Name: Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, P.R. China Author-Name: XU Qingjin Author-Workplace-Name: Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, P.R. China Author-Name: Qin CHEN Title: Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food Abstract: SYBR Green real-time or quantitative PCR (Q-PCR) is a suitable system in which to establish a multiplex method to detect allergenic ingredients in food. In this study, a triplex Q-PCR method was developed to detect trace amounts of peanut, soybean and sesame in processed food. Specific PCR primer sets were designed and the concentration of the primers used in the triplex PCR was optimised. The triplex method showed high specificity and sensitivity which were similar to those of the simplex method, and it was applied for the detection of allergenic ingredients in commercially available processed food. The results demonstrate that the developed triplex Q-PCR is a quick, reliable and efficient method for the detection of allergenic ingredients in processed food. Keywords: peanut, sesame, soybean, SYBR Green, triplex Q-PCR Journal: Czech Journal of Food Sciences Pages: 22-27 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/28/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/28/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0004.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:28-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Muhammad Ahmar JAHANGIR Author-Workplace-Name: National Institute of Food Science and Technology Author-Name: Aamir SHEHZAD Author-Workplace-Name: National Institute of Food Science and Technology Author-Name: Masood Sadiq BUTT Author-Workplace-Name: National Institute of Food Science and Technology Author-Name: Muhammad SHAHID Author-Workplace-Name: Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan Title: Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates Abstract: In the current investigation, the potential utility of cinnamaldehyde obtained from cinnamon (Cinnamomum zeylanicum) bark powder in enhancing the antioxidant capacity of dark chocolates was evaluated. To this end, the effects of conventional solvent extracts (CSE) and supercritical fluid extracts (SFE) on total phenolic contents, physical and sensory attributes of cinnamaldehyde-enriched chocolates were determined over the course of 60 days of storage. The addition of 0.5% nutraceuticalSFE and 1% nutraceuticalCSE extracts significantly increased the total phenolic contents of the chocolates to 15.62 ± 0.35 mg GAE/g and 13.31 ± 0.26 mg GAE/g in T2 and T1, respectively. In terms of texture (hardness), 0.5% extract resulted in softer chocolates (64.87 ± 2.41 N) as compared to the control (70.91 ± 2.83 N). At storage termination, colorimetric results revealed a whitening of the chocolate surface that resulted in incremental increases in L* and b*, whereas a* exhibited a declining trend. Moreover, the sensory results showed a better hedonic response for the enriched products. Taken together, cinnamaldehyde enrichment is beneficial for both the functional as well as oxidative stability of chocolates. Chocolate, as the most commonly craved food product, is gaining much attention from the manufactures as a potential vehicle for the delivery of functional health benefits. In this study, we used cinnamaldehyde and maltitol (sugar replacer) to prepare functional chocolates with a special emphasis on diabetic patients, an approach that will open new horizons for innovative product development. We also optimised and characterised the extraction conditions for bioactive components using green extraction technology, i.e. a supercritical fluid extraction technique which is cost-effective and environmentally friendly. Keywords: cinnamaldehyde, enrichment, oxidative stability, sensorial, supercritical fluid extraction Journal: Czech Journal of Food Sciences Pages: 28-36 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/237/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/237/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0005.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:237-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shu ZHANG Author-Workplace-Name: College of Science and Author-Name: LU Jun Author-Workplace-Name: College of Science and Author-Name: Lijuan SHI Author-Workplace-Name: College of Infomatics, Huazhong Agriculture University, Wuhan, P.R. China Author-Name: Xianfeng WANG Author-Workplace-Name: College of Science and Author-Name: Dejia HOU Author-Workplace-Name: College of Science and Title: Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method Abstract: In this study, we propose a method for correcting the adverse effects produced by the cur vature of fruit objects in images acquired by cameras in machine vision systems. The areas near the edge are darker in acquired images than in the centre, which results in many difficulties for subsequent analyses. In this paper, the fruit object was considered as a Lambertian surface. The light intensity was analysed and the height and normal on fruit surface was deduced based on the shape-from-shading (SFS) algorithm. The geometric correction factors were calculated and the adverse effects of light intensity were corrected on the fruit surface. The proposed method was evaluated on a test set of four types of fruit. The results show that the non-uniformity of the greyscale value on the fruit surface fell by 35.5% after correction, and the ref lectance in the central area of fruit is similar to that of the peripheral areas when using the proposed method. The experiments prove that our method allowed homogenisation of the greyscale level of the pixels belonging to the same class, regardless of where they are on the fruit surface, which will facilitate subsequent classification tasks. Keywords: fruit inspection, illumination correction, machine vision Journal: Czech Journal of Food Sciences Pages: 37-43 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/105/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/105/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0006.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:105-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mohammad Ali Mogharei Author-Workplace-Name: Department of Food Science and Technology Author-Name: Hamed Ahari Author-Workplace-Name: Department of Food Science and Technology Author-Name: Ali Akbar Safekordi Author-Workplace-Name: Department of Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran Author-Name: Shabnam Haghighat Khajavi Author-Workplace-Name: Department of Food Science and Technology Title: Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature Abstract: The effect of lactic acid in extending the shelf life of sheep carcasses stored at 4°C was evaluated. Carcasses were assigned to four testing groups: T1 (control group), T2 (1% lactic acid spray), T3 (2% lactic acid spray) and T4 (3% lactic acid spray). There were statistically significant differences among the groups in the colour score for each minced meat sample at 48, 72, and 96 h (X2 = 9.9, P = 0.019; X2 = 9.7, P = 0.021, respectively). The minimum mean rank of the odour score was found using 1% lactic acid at 72 h (3.0), which was significantly different (P < 0.05) when compared to the other groups. The MANOVA test showed no significant difference (P > 0.05) in the percentage of protein during the days of the experiment. The interaction effect between the sampling time and acid concentration levels on the measurement of S. aureus log10 CFU showed that the marginal mean of that measurement was significant (P < 0.05) at 48, 72, and 96 hours. The minimum value for E. coli log10 CFU was observed at the time point of 96 h in groups 2 and 4 (3.3 ± 0.03) with no significant difference (P > 0.05) between them. In conclusion, 1% lactic acid is more effective in extending the shelf life of sheep meat in comparison to 2 and 3% lactic acid. Keywords: Escherichia coli, lactic acid, shelf life, sheep meat, Staphylococcus aureus Journal: Czech Journal of Food Sciences Pages: 44-50 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/49/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/49/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0007.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:49-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kristina BIALASOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic Author-Name: Irena NĚMEČKOVÁ Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic Author-Name: Jan KYSELKA Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic Author-Name: Jiří ŠTĚTINA Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic Author-Name: Kateřina SOLICHOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic Author-Name: Šárka HORÁČKOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic Title: Influence of flaxseed components on fermented dairy product properties Abstract: The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour. Keywords: flaxseed meal, flaxseed oil, Lactobacillus acidophilus, textural analysis, yoghurt culture Journal: Czech Journal of Food Sciences Pages: 51-56 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/411/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/411/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0008.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:411-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: LV Shi-Wen Author-Workplace-Name: School of Food and Environment and Author-Name: HE Lei-Yu Author-Workplace-Name: School of Life Science and Medicine, Dalian University of Technology, Panjin, P.R. China Author-Name: Li-Hui SUN Author-Workplace-Name: School of Food and Environment and Title: Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins Abstract: The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1-2 min) and dry heating (120°C, 10-20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in the protein yield, but an increase in the pro­tein purity. Heat-stabilisation was effective in inhibiting the rancidity of rice bran, and microwave heating was more effective than dry heating. The functional properties of proteins such as the emulsifying properties and oil holding capacity were improved with the stabilised rice bran, while the foaming properties, water holding capacity and nitrogen solubility of protein were slightly impaired. By comparison, dry heating treatment at 120°C for 20 min was effective and suitable for the stabilisation of rice bran for long term storage, as well as improving some functional properties of rice bran proteins. These results could provide basic information for industrial preparation of rice bran protein and its application in various food formulas. Keywords: dry heat stabilisation, functional properties, microwave stabilisation, rice bran proteins Journal: Czech Journal of Food Sciences Pages: 57-65 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/100/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/100/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0009.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:100-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucia MINAROVIČOVÁ Author-Name: Michaela LAUKOVÁ Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Zlatica KOHAJDOVÁ Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Jolana KAROVIČOVÁ Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Dominika DOBROVICKÁ Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Veronika KUCHTOVÁ Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Title: Qualitative properties of pasta enriched with celery root and sugar beet by-products Abstract: The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors. Keywords: dietary fibre, dough, pasta quality, sensory analysis Journal: Czech Journal of Food Sciences Pages: 66-72 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/242/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/242/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0010.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:242-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Somaris QUINTANA-MARTINEZ Author-Workplace-Name: Department of Unit Operations, Faculty of Food Engineering, University of Cartagena, Cartagena, Colombia Author-Name: Aldair MORALES-CANO Author-Workplace-Name: Department of Unit Operations, Faculty of Food Engineering, University of Cartagena, Cartagena, Colombia Author-Name: Luis GARCÍA-ZAPATEIRO Title: Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions Abstract: The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscil­latory frequency sweep under small deformation conditions showed fluid-like viscoelastic behaviour. The interaction of the stabilizers in the mixture with each other at the interface appears to play a decisive role for the stabilization of emulsions. Keywords: Carreau model, guar gum, lecithin, oil-in-water emulsion, rheology, shear thinning, viscoelasticity Journal: Czech Journal of Food Sciences Pages: 73-80 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/315/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/315/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0011.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:315-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Grażyna WEJNEROWSKA Author-Name: Anna CIACIUCH Author-Workplace-Name: Department of Food Analytics and Environmental Protection, Faculty of Chemical Technology and Engineering, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland Title: Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents Abstract: In the present work supercritical fluid extraction with carbon dioxide was performed to obtain oil from quinoa seeds. The effects of extraction variables - namely pressure, temperature, time, particle size, and co-solvent, on supercritical carbon dioxide extraction are investigated. Total extraction yields and compositions using pure CO2 and CO2 + selected co-solvents are compared. The maximum recovery for quinoa oil is found to be about 89%, and is obtained when extractions are carried out at 25 MPa, 40°C for 80 minutes. A significant effect on the oil recovery is exerted by size reduction of seeds to a particle size ≤ 0.50 mm and addition of co-solvent to seed in an amount of 20% - methanol/ethanol (1 : 1, w/w). Irrespective of the extraction method and conditions, the fatty acid composition is not substantially changed. Keywords: quinoa seed oil, seed oil extraction, supercritical fluid extraction Journal: Czech Journal of Food Sciences Pages: 81-87 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/122/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/122/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0012.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:122-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Feng XIONG Author-Workplace-Name: School of Food and Biological Engineering and Author-Name: Chun-Hua DAI Author-Workplace-Name: School of Food and Biological Engineering and Author-Workplace-Name: Jiangsu Key Laboratory of Agricultural Product Physical Processing, Jiangsu University, Zhenjiang, P.R. China Author-Name: Fu-Rong HOU Author-Workplace-Name: School of Food and Biological Engineering and Author-Name: Pei-Pei ZHU Author-Workplace-Name: School of Food and Biological Engineering and Author-Name: HE Rong-Hai Author-Workplace-Name: School of Food and Biological Engineering and Author-Workplace-Name: Jiangsu Key Laboratory of Agricultural Product Physical Processing, Jiangsu University, Zhenjiang, P.R. China Author-Name: Hai-Le MA Author-Workplace-Name: School of Food and Biological Engineering and Author-Workplace-Name: Jiangsu Key Laboratory of Agricultural Product Physical Processing, Jiangsu University, Zhenjiang, P.R. China Title: Study on the ageing method and antioxidant activity of black garlic residues Abstract: Garlic residue (GR), a co-product of garlic oil extraction, contains most of the nutrients of raw garlic (RG). Preparation of black garlic residue (BGR) is considered to be an effective method of processing GR. The main objective of this study was to optimise the ageing conditions of GR based on moisture, polyphenol and 5-hydroxymethyl-2-furaldehyde (HMF) levels. In addition, the antioxidant capacity of BGR was also evaluated in vitro and in vivo and compared with black garlic (BR) and RG. The results indicate that optimum ageing resulting in polyphenol and HMF contents of 25.80 mg/g and 3.84 mg/g, respectively, were achieved using a temperature of 90°C and humidity of 95% for four days. Both BGR and BR had stronger capacities to scavenge α,α-diphenyl-β-picrylhydrazyl (DPPH) than RG with half maximal inhibitory concentration (IC50) values of 0.454, 0.514 and 4.236 mg/ml, respectively. Experiments on mice demonstrated that there was no obvious difference in antioxidant activity between BGR and BR in vivo. BGR and BR consumption significantly decreased malondialdehyde (MDA) levels in serum and liver, in addition to markedly increasing superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Keywords: ageing conditions, antioxidant ability, garlic residues product Journal: Czech Journal of Food Sciences Pages: 88-97 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/420/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/420/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0013.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:420-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aysun Yucetepe Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, Turkey Author-Name: Oznur Saroglu Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Ceren Daskaya-Dikmen Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Fatih Bildik Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Beraat Ozcelik Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Author-Workplace-Name: Bioactive Research and Innovation Food Manufacturing Industry Trade Co., Ltd., Istanbul, Turkey Title: Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM Abstract: The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate. Keywords: antioxidant activity, bioavailability, in vitro protein digestibility, protein concentrate, total phenolic content Journal: Czech Journal of Food Sciences Pages: 98-108 Volume: 36 Issue: 1 Year: 2018 DOI: 10.17221/64/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/64/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201801-0014.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:64-2017-CJFS