Template-Type: ReDIF-Article 1.0 Author-Name: Klaudia KORCZEK Author-Name: Joanna TKACZEWSKA Author-Workplace-Name: Department of Animal Product Technology, Food Technology, University of Agriculture in Cracow, Cracow, Poland Author-Name: Władysław MIGDAŁ Author-Workplace-Name: Department of Animal Product Technology, Food Technology, University of Agriculture in Cracow, Cracow, Poland Title: Antioxidant and antihypertensive protein hydrolysates in fish products - a review Abstract: Fish proteins are a good source of bioactive peptides (BAPs). Such BAPs are derived through enzymatic hydrolysis of food proteins and can potentially by applied as health-promoting factors against chronic non-communicable diseases (NCDs), including arterial hypertension, cardiovascular disease and obesity. Antihypertensive and antioxidant BAPs derived from fish could represent a good alternative to synthetic drugs. This article reviews the literature on BAPs derived from fish and fish products, with an emphasis on antihypertensive and antioxidant properties and the impact of technological processes on the activity of BAPs. The review shows that BAPs isolated from fish exhibit quite good stability when applied under moderate physical conditions and after simulated in vitro digestion. Processing can increase the susceptibility of peptides to digestion in the digestive tract as well as improving absorption and immune system responses. Therefore, it is important to determine the optimal conditions under which proteins (and peptides) can be processed in order to maintain their bioactivity. Future research efforts on BAPs should be directed towards an elucidation of their activity after technological processes. Keywords: bioactivity, functional food, fish protein hydrolysates, marine bioactive peptides, stability, technological process Journal: Czech Journal of Food Sciences Pages: 195-207 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/283/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/283/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0001.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:283-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pasquale Russo Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy Author-Name: Agni Hadjilouka Author-Workplace-Name: Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece Author-Name: Luciano Beneduce Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy Author-Name: Vittorio Capozzi Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy Author-Name: Spiros Paramithiotis Author-Workplace-Name: Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece Author-Name: Eleftherios H. Drosinos Author-Workplace-Name: Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece Author-Name: Giuseppe Spano Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy Title: Effect of different conditions on Listeria monocytogenes biofilm formation and removal Abstract: Listeria monocytogenes poses a major risk for the safety of food products due to the ability to persist in food products and process line surfaces as biofilm. In this work, we investigated the L. monocytogenes biofilms in relation to development factors and possible control under different conditions. In particular, the ability of six strains of L. monocytogenes from vegetable and animal sources to form biofilms was evaluated on glass or polystyrene substrates under different temperatures (15, 30 and 37°C) and availability of nutrients, by using rich (BHI) or poor (HTM) growth media. Moreover, the effectiveness of three commonly used sanitizers (benzalkonium chloride, sodium hypochlorite and hydrogen peroxide) was compared to eradicate established biofilms. Our results showed that starved conditions, hydrophilic surfaces, and high temperatures increased the L. monocytogenes ability to produce biofilms. In general, benzalkonium chloride was the most effective chemical to remove established biofilms. Keywords: abiotic surfaces, chemical sanitizers, starvation Journal: Czech Journal of Food Sciences Pages: 208-214 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/199/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/199/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0002.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:199-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Huseyin YILMAZ Author-Workplace-Name: Department of Virology Author-Name: Utku CIZMECIGIL Author-Workplace-Name: Department of Virology Author-Name: Eda Altan TARAKCI Author-Workplace-Name: Department of Virology Author-Name: Ozge AYDIN Author-Workplace-Name: Department of Virology Author-Name: Aysun YILMAZ Author-Workplace-Name: Department of Virology Author-Name: Mehmet CALICIOGLU Author-Workplace-Name: Department of Food Hygiene and Technology, Veterinary Faculty, University of Firat, Elazig, Turkey Author-Name: Gurhan CIFTCIOGLU Author-Workplace-Name: Department of Food Hygiene and Technology, Veterinary Faculty, University of Istanbul, Istanbul, Turkey Author-Name: Ali AYDIN Author-Workplace-Name: Department of Food Hygiene and Technology, Veterinary Faculty, University of Istanbul, Istanbul, Turkey Author-Name: Kamil BOSTAN Author-Workplace-Name: Department of Food Hygiene and Technology, University of Aydin, Istanbul, Turkey Author-Name: Tansel SIRELI Author-Workplace-Name: Department of Food Hygiene and Technology, Veterinary Faculty, University of Ankara, Ankara, Turkey 6Biruni Laboratories, Centro lab., Istanbul, Turkey Author-Name: Mine GUZEL Author-Name: Asiye KARAKULLUKCU Author-Workplace-Name: Department of Microbiology, Cerrahpasa Faculty of Medicine, University of Istanbul, Istanbul, Turkey Author-Name: Bekir KOCAZEYBEK Author-Workplace-Name: Department of Microbiology, Cerrahpasa Faculty of Medicine, University of Istanbul, Istanbul, Turkey Author-Name: Wim van der POEL Author-Workplace-Name: Central Veterinary Institute, Lelystad, The Netherlands Author-Name: Juergen RICHT Author-Workplace-Name: Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, USA Author-Name: Nuri TURAN Author-Workplace-Name: Department of Virology Title: Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey - short communication Abstract: Hepatitis A and E viruses (HAV and HEV) are recognised as food- and water-borne infections and shellfish are a well-documented source of these viruses. The presence of HAV and HEV in mussels has not previously been investigated in Bosphorus, Istanbul, Turkey, and therefore the aim of this study was to investigate the frequency of HAV and HEV in mussels collected from this location. A total of 92 pooled samples representing 736 mussels originating along the Bosphorus coast were collected from fish distributors. RNA was extracted using the RNeasy Plant Mini Kit and a TaqMan real-time RT-PCR was performed using primers specific to HAV and HEV. Amongst the 92 pooled samples tested, 3 (3.3%) were found to be positive for HAV by the TaqMan real-time RT-PCR. No HEV was detected in any of the mussels tested. A 174 bp product was observed on gel electrophoresis with HAV positive samples detected by SYBR Green real-time PCR after reverse transcription. This product was sequenced and confirmed to contain HAV sequences by alignment using the data in GenBank. This is the first report describing the presence of HAV in mussels harvested in the Bosphorus, Istanbul, Turkey, indicating the potential contamination of aquatic environment and risk to public health. Keywords: hepatitis, mussels, Turkey, virus, real-time RT-PCR Journal: Czech Journal of Food Sciences Pages: 215-220 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/233/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/233/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0003.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:233-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jelena BABIĆ MILIJAŠEVIĆ Author-Name: Milan MILIJAŠEVIĆ Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Author-Name: Danijela VRANIĆ Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Author-Name: Jasna ĐINOVIĆ STOJANOVIĆ Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Author-Name: Slobodan LILIĆ Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Author-Name: Vladimir KORIĆANAC Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Title: Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes Abstract: The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO2 + 10% N2 as well as samples kept on flaked ice remained unchanged until the end of the experiment. Keywords: FFA, freshness, freshwater fish, sensory assessment, TBA, TVB-N Journal: Czech Journal of Food Sciences Pages: 221-226 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/195/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/195/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0004.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:195-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: LI Jiao Author-Workplace-Name: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China Author-Name: Liangang MAO Author-Workplace-Name: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China Author-Name: Yanning ZHANG Author-Workplace-Name: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China Author-Name: Lan ZHANG Author-Workplace-Name: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China Author-Name: Hongyun JIANG Title: Phytochemical changes in mango fruit in response to Alternaria alternata infection Abstract: Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT. Keywords: Alternaria alternata, enzyme activity, fruit quality, mango, malondialdehyde Journal: Czech Journal of Food Sciences Pages: 227-232 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/328/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/328/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0005.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:328-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Leposava PAVUN Author-Workplace-Name: Faculty of Pharmacy and Author-Name: Snežana USKOKOVIĆ-MARKOVIĆ Author-Workplace-Name: Faculty of Pharmacy and Author-Name: Milena JELIKIĆ-STANKOV Author-Workplace-Name: Faculty of Pharmacy and Author-Name: Daniela ĐIKANOVIĆ Author-Workplace-Name: Institute for Multidisciplinary Researches, University of Belgrade, Belgrade, Serbia Author-Name: Predrag ĐURĐEVIĆ Author-Workplace-Name: Faculty of Science, University of Kragujevac, Kragujevac, Serbia$2 Title: Determination of flavonoids and total polyphenol contents in commercial apple juices Abstract: We propose a sensitive and selective spectrofluorimetric method for the determination of flavonoids as expressed in 'quercetin equivalent' in apple juices. The method is based on the strong emission of the aluminium(III)-quercetin complex at 480 nm with excitation at 420 nm, and it is successfully applied for the determination of flavonoids in commercial apple juices and compared with results obtained in reference spectrophotometric determination. The flavonoid content in commercial apple juices was found to range from 5.53 to 15.55 mg/l quercetin equivalent. The very good agreement between the two methods indicates the suitability of the proposed spectrofluorimetric method for the precise and accurate determination of flavonoids. In addition, the total polyphenol content was determined spectrophotometrically using the Folin-Ciocalteu (FC) method and the antioxidative activity of the tested juices was tested in a DPPH assay and these values were correlated with each other. The obtained profiles of compounds with antioxidative ability lead us to conclude that fruit juice labels based only on fruit % might sometimes misinform consumers. Keywords: aluminium, antioxidant activity, quercetin, spectrofluorimetry, spectrophotometry Journal: Czech Journal of Food Sciences Pages: 233-238 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/211/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/211/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0006.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:211-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Oludare Olumuyiwa ADEKOYENI Author-Workplace-Name: Home Science and Management, Federal University Gashua, Yobe state, Nigeria Author-Name: Rahman AKINOSO Author-Workplace-Name: Department of Food Technology, University of Ibadan, Oyo State, Nigeria Author-Name: Adekola Felix ADEGOKE Author-Workplace-Name: Department of Food Science and Engineering, Ladoke Akintola University of Technology, Oyo State, Nigeria$2 Author-Name: Stephen Akintunde FAGBEMI Author-Workplace-Name: National Agency for Food and Drug Administration Control (NAFDAC), Abuja, Nigeria Title: Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice Abstract: This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R2 and adequate precision ranged between 0.994-0.7374 and 26.825-5.375, respectively, which indicate good fitness of the model. Parboiling temperature, drying temperature and storage duration significantly influenced the pasting properties of grain as revealed by positive coefficients in the model. The pasting requirements for boiled rice are storage of paddy for nine months, soaking for two days and 19 h, parboiling at 90.42°C and drying at 30°C, while for mashed rice storage of paddy for one month followed by soaking for five days, parboiling at 80°C and drying at 54.22°C are required. Keywords: dry, modelling, Ofada, optimisation, parboiling, response surface methodology, soaking Journal: Czech Journal of Food Sciences Pages: 239-245 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/121/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/121/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0007.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:121-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: LI Cuicui Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China Author-Workplace-Name: School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang, P.R. China Author-Name: LU Qiyu Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China Author-Name: Zipeng LIU Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China Author-Name: Huili YAN Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China Title: Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality Abstract: The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05). Keywords: cooking loss, microstructure, optimum cooking time, water absorption, texture Journal: Czech Journal of Food Sciences Pages: 246-254 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/326/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/326/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0008.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:326-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Citlalli Celeste GONZÁLEZ ARICEAGA Author-Workplace-Name: Biomolecular Engineering Laboratory, University of Lorraine, Nancy, France Author-Name: Muhammad Inam AFZAL Author-Workplace-Name: Biomolecular Engineering Laboratory, University of Lorraine, Nancy, France Author-Workplace-Name: Department of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, Pakistan Author-Name: Muhammad UMER Author-Workplace-Name: Department of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, Pakistan Author-Name: Syed Muhammad USMAN SHAH Author-Workplace-Name: Department of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, Pakistan Author-Name: Haroon AHMED Author-Workplace-Name: Department of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, Pakistan Author-Name: Muriel JACQUOT Author-Workplace-Name: Biomolecular Engineering Laboratory, University of Lorraine, Nancy, France Author-Name: Catherine CAILLIEZ-GRIMAL Author-Workplace-Name: Biomolecular Engineering Laboratory, University of Lorraine, Nancy, France Author-Workplace-Name: Stress Imunity Pathogens Laboratory, University of Lorraine, Nancy, France Title: Effect of alginate beads on olfactory sensory perception of paraffin coated cheese Abstract: Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbutanal or Carnobacterium maltaromaticum LMA 28 on olfactory sensory perception of paraffin-coated cheese was investigated. The abilities of bacteria to produce 3-methylbutanal and of alginate beads to diffuse this volatile compound in cheese was evaluated. Size, shape and encapsulation efficiency of alginate beads were determined. Moreover, the possible antimicrobial repercussions on the lactic acid flora of cheese were also examined. Alginate beads in both treatments were found to be uniform and spherical with a mean diameter of 1.69 ± 0.15 mm. Entrapped Carnobacterium maltaromaticum LMA 28 was able to produce 3-methylbutanal in sufficient amounts to facilitate diffusion through paraffin coating. The results identify bacterial encapsulation as superior to direct encapsulation of volatile compounds for imparting 3-methylbutanal olfactory notes to cheese. Keywords: aroma, artisanal cheese, bacterial encapsulation Journal: Czech Journal of Food Sciences Pages: 255-260 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/431/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/431/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0009.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:431-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana KULICHOVÁ Author-Name: Mantana BUAONG Author-Workplace-Name: Postharvest Technology Program, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand Author-Name: Josef BALÍK Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic Author-Name: Pavel HÍC Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic Author-Name: Jan TŘÍSKA Author-Workplace-Name: Global Change Research Institute, v.v.i., CAS, Brno, Czech Republic Title: Juices enriched with phenolic extracts from grapes Abstract: The paper describes the preparation and evaluation of phenolic extracts from waste materials - pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 ± 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold Keywords: antioxidant capacity, catechin, epicatechin, grape pomace, grape seeds, press oil cake Journal: Czech Journal of Food Sciences Pages: 261-267 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/383/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/383/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0010.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:383-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sediqeh SOLEIMANIFARD Author-Name: Naser HAMDAMI Author-Workplace-Name: Food Science and Technology Department, College of Agriculture, Isfahan University of Technology, Isfahan, Iran Title: Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells Abstract: We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 mathematical models were used to select the best model for data description. The GAB model, which had the maximum value for the correlation coefficient (R2) and minimum values for the chi-squared test (χ2) and root mean square error (RMSE), was identified as the best model for split pistachios and pistachio kernels. The Caurie model, meanwhile, was identified as the best model for pistachio shells. In this test, there was no significant hysteresis between the desorption and adsorption curves. Furthermore, the isosteric heat of adsorption and desorption were also determined using thermodynamic equations (e.g., the Clausius-Clapeyron equation). Keywords: drying, gravimetric method, isosteric heat, water activity Journal: Czech Journal of Food Sciences Pages: 268-275 Volume: 36 Issue: 3 Year: 2018 DOI: 10.17221/460/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/460/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201803-0011.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:460-2016-CJFS