Template-Type: ReDIF-Article 1.0 Author-Name: Enis Ben Bnina Author-Workplace-Name: Department of Chemistry, Faculty of Sciences of Monastir, University of Monastir, Monastir, Tunisia Author-Name: Hafedh Hajlaoui Author-Workplace-Name: Laboratory of Environmental Microbiology, Faculty of Pharmacy, University of Monastir, Monastir, Tunisia Author-Name: Ikbal Chaieb Author-Workplace-Name: Regional Center of Research in Horticulture and Biological Agriculture of Chott-Mariem, University of Sousse, Chott-Mariem, Tunisia Author-Name: Majda Daami-Remadi Author-Workplace-Name: Regional Center of Research on Horticulture and Organic Agriculture of Chott-Mariem, University of Sousse, Chott-Mariem, Tunisia Author-Name: Moncef Ben Said Author-Workplace-Name: Laboratory of Parasitology and Mycology, Farhat Hached Hospital, Avenue Ibn El Jazzar Sousse, Tunisia Author-Name: Hichem Ben Jannet Author-Workplace-Name: Department of Chemistry, Faculty of Sciences of Monastir, University of Monastir, Monastir, Tunisia Title: Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils Abstract: The chemical composition of volatile fractions from leaves, flowers and peels of Citrus aurantium growing in Tunisia obtained by hydrodistillation were analysed using GC and GC-MS. Furthermore, the isolated essential oils were evaluated for their in vitro antimicrobial activity against eight bacteria, eight phytopathogenic and nine human pathogenic fungi. The essential oils from peels and its main compound limonene have been found to possess strong contact toxicity against four storage-grain insects. The highest mortality rate was observed when the essential oil was applied against Cryptolestes ferrugineus, Liposcelis bostrychophila and Tribolium castaneum. Keywords: antimicrobial activity, Citrus aurantium, essential oil, insecticidal activity, limonene, volatile fractions Journal: Czech Journal of Food Sciences Pages: 81-92 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/202/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/202/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0001.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:202-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Banu Akgün Author-Workplace-Name: Department of Food Additives and Residues, Central Research Institute of Food and Feed Control, Bursa, Turkey Author-Name: Seda Genc Author-Workplace-Name: Department of Gastronomy and Culinary Arts, School of Applied Sciences, Yaşar University, Izmir, Turkey Author-Name: Qiaofen Cheng Author-Workplace-Name: Department of Food and Nutritional Sciences, University of Reading, Reading, UK Author-Name: Özlem Isik Author-Workplace-Name: Department of Food Additives and Residues, Central Research Institute of Food and Feed Control, Bursa, Turkey Title: Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids Abstract: Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final products were evaluated. The results showed that the use of salt substitutes did not affect flow behaviour of soup samples. Sensory profiling revealed that any group could not manage to reach the same saltiness level with the regular salt tomato soup (reference); nevertheless, tomato soups with salt formulation D (60% NaCl, 28% KCl, 6% l-lysine hydrochloride and 6% l-glutamic acid) and E (60% NaCl, 28% KCl and 12% l-glutamic acid) had the most similar sensory evaluation with the reference. No differences were observed among groups in terms of aw (P > 0.05). On the other hand, the lowest average pH value and the highest aerobic mesophilic counts (87 CFU/g) were observed in the soup with salt formulation E (P < 0.05). The findings suggest that the partial replacement of 40% sodium chloride (NaCl) by 28% potassium chloride (KCl), 6% l-lysine hydrochloride and 6% l-glutamic acid (salt formulation D) seems an alternative approach for reducing the sodium content of tomato soups although it may cause a bit decrease in saltiness and an increase in the number of aerobic mesophilic bacteria (68 CFU/g). Keywords: KCl, l-lysine hydrochloride, l-glutamic acid, NaCl, salt reduction, tomato soup Journal: Czech Journal of Food Sciences Pages: 93-98 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/140/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/140/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0002.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:140-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rahman Qadir Author-Workplace-Name: Department of Chemistry, University of Sargodha, Sargodha, Pakistan Author-Workplace-Name: Department of Chemistry, University of Lahore, Sargodha Campus, Sargodha, Pakistan Author-Name: Farooq Anwar Author-Workplace-Name: Department of Chemistry, University of Sargodha, Sargodha, Pakistan Author-Name: Mazhar Amjad Gilani Author-Workplace-Name: Department of Chemistry, COMSATS University, Lahore Campus, Lahore, Pakistan Author-Name: Sadaf Zahoor Author-Workplace-Name: Department of Chemistry, University of Sargodha, Sargodha, Pakistan Author-Name: Muhammad Misbah ur Rehman Author-Workplace-Name: Department of Chemistry, University of Lahore, Sargodha Campus, Sargodha, Pakistan Author-Name: Muhammad Mustaqeem Author-Workplace-Name: Department of Chemistry, University of Sargodha, Bhakkar Campus, Bhakkar, Pakistan Title: RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction Abstract: Recovery of phenolics from Morus alba leaves (MAL) and extraction into the solvent was optimized using enzyme-assisted extraction. The influence of four parameters, including enzyme concentration (EC), temperature (T), incubation time (t) and pH were investigated using rotatable central composite design (RCCD). Two factors, namely enzyme concentration and pH, exhibited significant effect on extraction efficacy yield of extractable phenolics from MAL. Furthermore, artificial neural network (ANN) model was executed to predict the relationship between dependent and independent variables. Among enzyme complexes (kemzyme dry-plus, natuzyme and zympex-014) employed for extraction, zympex-014 assisted extract depicted maximum amount of phenolic bioactives from MAL. Morphological changes in the cell wall of MAL residue were elucidated by scanning electron microscopy (SEM). The main phenolic compounds identified and quantified by gas chromatography mass spectrometry (GC/MS) in MAL extract were found to be quercetin, gallic acid, m-coumaric acid, cinnamic acid, syrinigc acid and vanillic acid. Keywords: artificial neural network, GC/MS, Morus alba leaves, response surface methodology, SEM Journal: Czech Journal of Food Sciences Pages: 99-105 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/147/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/147/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0003.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:147-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Violeta Razmaite Author-Name: Vidmantas Pileckas Author-Workplace-Name: Animal Science Institute, Lithuanian University of Health Sciences, Baisogala, Lithuania Author-Name: Violeta Juškiene Author-Workplace-Name: Animal Science Institute, Lithuanian University of Health Sciences, Baisogala, Lithuania Title: Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females Abstract: Ten beaver (Castor fiber) females were used in the experiment. The samples were excised from a different anatomical location of each beaver carcass used in the study: m. longissimus dorsi (LD), m. triceps brachii (shoulder), m. biceps femoris (thigh). Thigh muscles were characterized by the highest percentage of free fat followed by longissimus muscle and shoulder. The total proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA), including many individual fatty acids, were affected by the muscle anatomical location. The fattiest thigh had the most favourable and highest PUFA/SFA, hypocholesterolemic/hypercholesterolemic (h/H) and lowest n-6/n-3 PUFA ratios, and the lowest thrombogenic index. Despite the fact that the leanest m. triceps brachii had the highest proportions of total polyunsaturated fatty acids, the n-6/n-3PUFA ratio was the lowest compared with the muscles from other anatomical locations and showed lower atherogenic index compared with a more fatty longissimus muscle. Keywords: game, human nutrition, lipids, meat Journal: Czech Journal of Food Sciences Pages: 106-111 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/176/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/176/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0004.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:176-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jianyong Zhang Author-Workplace-Name: Department of Applied Chemistry, Zhejiang Gongshang University, Zhejiang, P.R. China Author-Workplace-Name: Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China Author-Name: Hongchun Cui Author-Workplace-Name: Tea Research Institute, Hangzhou Academy of Agricultural Science, Zhejiang, P.R. China Author-Name: Heyuan Jiang Author-Workplace-Name: Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China Author-Name: Lei Fang Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Florida, Gainesville, USA Author-Name: Weiwei Wang Author-Workplace-Name: Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China Author-Name: Wei Su Author-Workplace-Name: Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China Author-Name: Chunhua Xiong Author-Workplace-Name: Department of Applied Chemistry, Zhejiang Gongshang University, Zhejiang, P.R. China Title: Rapid determination of theaflavins by HPLC with a new monolithic column Abstract: The quantitative determination of four theaflavin monomers by a rapid reversed-phase high performance liquid chromatographic method was developed. A new RP-18 end-capped column with particle size 2 µm and equilibrated to 35°C in a Shimadzu temperature controller module was used. Four theaflavin monomers were successfully separated in 8 min by the new strategy, comparing to 20-85 min by HPLC in the peer literature reports. Linear gradient elution: from 92% mobile phase A (v) to 76% mobile phase A (v) during early 3 min and then 92% mobile phase A (v) till 8 min at elution flow rate 1.5 ml/min. The limits of detection and quantification were in the range of 0.1-0.3 and 0.4-1.1 mg/l. Satisfactory recoveries of theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-gallate were 97.5-102.6, 98.6-102.4, 99.6-105.4, and 95.5-105.4%, respectively. The new method was applied to quantitative analysis theaflavins of tea samples, including 10 black teas, 5 oolong teas, and 5 green teas. This method is suitable for the rapid, accurate and inexpensive quantitative analysis of theaflavins under the basic detection conditions of HPLC. Keywords: chromolith column, determination, high performance liquid chromatography, rapid, tea, theaflavins Journal: Czech Journal of Food Sciences Pages: 112-119 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/213/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/213/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0005.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:213-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hüseyin Boz Title: Effect of flour and sugar particle size on the properties of cookie dough and cookie Abstract: The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P < 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters. Keywords: forward extrusion, fracturability, particle size, sensory properties, textural properties Journal: Czech Journal of Food Sciences Pages: 120-127 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/161/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0006.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:161-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Osman YağIz Turan Author-Workplace-Name: Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Fatma Ebru Firatligil Author-Workplace-Name: Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey Title: Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves Abstract: Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three statistical parameters: coefficient of determination (R2), chi-square (χ2) and root mean square error (RMSE) were used to compare the goodness of fit of the drying models. Logarithmic model and Page model give the best description of the drying process kinetics of thyme leaves by comparing the experimental values and predicted values. Keywords: activation energy, effective diffusivity, modelling, thin layer drying, thyme Journal: Czech Journal of Food Sciences Pages: 128-134 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/243/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/243/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0007.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:243-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krzysztof Przybył Author-Workplace-Name: Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Poznan, Poland Author-Name: Piotr Boniecki Author-Workplace-Name: Institute of Biosystems Engineering, Poznan University of Life Sciences, Poznan, Poland Author-Name: Krzysztof Koszela Author-Workplace-Name: Institute of Biosystems Engineering, Poznan University of Life Sciences, Poznan, Poland Author-Name: Łukasz Gierz Author-Workplace-Name: Faculty of Machines and Transport, Poznan University of Technology, Poznan, Poland Author-Name: Mateusz Łukomski Author-Workplace-Name: Institute of Biosystems Engineering, Poznan University of Life Sciences, Poznan, Poland Title: Computer vision and artificial neural network techniques for classification of damage in potatoes during the storage process Abstract: The research methodology consists of several stages to develop a noninvasive method of identifying the turgor of potato tubers during the storage. During the first stage, a graphic database (set of training data) has been created for selected varieties of potatoes. As a next step, special proprietary software called 'PID system' was used together with a commercial MATLAB package to extract parameters defining the digital image descriptors. This included: hue space models, shape coefficient and image texture. Thirdly, Artificial Neural Network (ANN) training was conducted with the use of Statistica and MATLAB tools. As a result of the analysis, a neural model has been obtained, which had the greatest classification features. Keywords: artificial neural networks, Haralick's texture analysis, image analysis, storage of potatoes Journal: Czech Journal of Food Sciences Pages: 135-140 Volume: 37 Issue: 2 Year: 2019 DOI: 10.17221/427/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/427/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201902-0008.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:427-2017-CJFS