Template-Type: ReDIF-Article 1.0 Author-Name: Merve Keskin Author-Workplace-Name: Vocational School of Health Services, Bilecik Şeyh Edebali University, Bilecik, Turkey Author-Name: Asli Özkök Author-Workplace-Name: Hacettepe University, Bee and Bee Products Research and Application Center (HARUM), Ankara, Turkey Title: Effects of drying techniques on chemical composition and volatile constituents of bee pollen Abstract: Bee pollen is used as a food supplement by humans as it is rich in carbohydrates, proteins, lipids, vitamins, minerals and trace elements. Bee pollen has many biological activities such as antibacterial, antifungal, antitumor and antioxidant. Fresh bee pollen is not suitable for long-term storage because of its moisture content. In order to protect the nutrient content and freshness, the bee pollen can be dried by using different drying techniques. In this study, the biochemical characterization of the bee pollen samples dried by different techniques and drying effects on the biochemical properties of bee pollen were determined. Moisture, total lipid and protein, pH and total phenolic content of pollen samples were determined. The results ranged 6.23-20.62%, 4.98-5.57%, 16.812-1.477%, 4.08-4.33 and 15.2-22.73 mg GAE g-1, respectively. All samples are rich in squalene and methyl octadecanoate. It is clear that bee pollen bioactive components will be less damaged by using drying methods performed under more moderate conditions like lyophilization than when the traditional method is used. Keywords: phenolics, lyophilization, oven-dried, palynological analysis, volatile compounds Journal: Czech Journal of Food Sciences Pages: 203-208 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/79/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/79/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0001.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:79-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza Sovová Author-Name: Barbora Křížová Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Author-Name: Ladislav Kučera Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Author-Name: Jaroslava Ovesná Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Title: Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays Abstract: We have developed and validated post-PCR (polymerase chain reaction) high resolution melting (HRM) based assays that allow identifying the presence of two major allergenic foods - soybean and bovine milk - in food products. A new set of primers for PCR was developed for detection of the gene encoding the soybean protein lectin. The assay was validated using reference samples and used for the analysis of artificially prepared mixed samples of dairy and soy products of different matrices, as well as of real products available in the market (spray creams). The limits of detection (LODs) of the soybean (8 copies) and bovine milk (4 copies) assays were lower compared to LODs of other previously published PCR-based assays. The analysis of several commercial spray creams revealed an undeclared presence of soybean in one of the samples. The newly developed HRM assays are precise and robust alternatives for the control of food composition and falsification by competent authorities. Keywords: food safety, food quality, food analysis, allergen, Glycine max L Journal: Czech Journal of Food Sciences Pages: 209-214 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/125/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/125/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0002.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:125-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Giuseppe Natrella Author-Name: Giuseppe Gambacorta Author-Workplace-Name: Department of Soil, Plant and Food Science, University of Bari, Bari, Italy Author-Name: Michele Faccia Author-Workplace-Name: Department of Soil, Plant and Food Science, University of Bari, Bari, Italy Title: Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese Abstract: The evolution of volatile organic compounds during the production process of Mozzarella di Gioia del Colle (traditional type) was investigated in comparison with citric mozzarella (industrial type). The total volatile concentration in the traditional curd was ten times higher than milk, versus only twice as much in the industrial type. In both technologies, the concentrations decreased from curd to mozzarella at the same rate, due to losses during the stretching phase. The higher microbial activity in the traditional product was responsible for a much more complex profile, characterised by 2- and 3-methylbutanal, acetoin, ethanol, 3-methyl-1-butanol, acetic acid and ethyl-acetate. In contrast, the industrial mozzarella had a very simple profile, with the most important compounds being directly derived from the milk, the oxidation reactions, or the activity of the adventitious microflora such as acetone, hexanal, nonanal, and hexanoic acid. According to the discriminant analysis, Mozzarella di Gioia del Colle had a very different profile than the milk used, whereas the industrial mozzarella was more similar to the milk. Keywords: Mozzarella of Gioia del Colle, industrial mozzarella, volatile compounds, discriminant analysis Journal: Czech Journal of Food Sciences Pages: 215-222 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/129/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/129/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0003.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:129-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Martin Bartkovský Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Boris Semjon Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Slavomír Marcinčák Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Peter Turek Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Viera Baričičová Author-Workplace-Name: Ministry of Agriculture and Rural Development of the Slovak Republic, Bratislava, Slovak Republic Title: Effect of wine maturing on the colour and chemical properties of Chardonnay wine Abstract: Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 weeks, which can significantly increase total polyphenols (P < 0.05) and flavonoids (P < 0.05) concentration. The use of oak shavings had a comparable effect to the oak barrels. The use of oak shavings can replace wood barrels in the maturation process. The oak shavings also achieved lower oxygen concentration (P < 0.05) in wine. Ageing the Chardonnay increased (P < 0.05) the polyphenol concentration and had an impact on the wine colour under the different maturation conditions. Keywords: quality, barrel, oak chips, colorimetry, polyphenols Journal: Czech Journal of Food Sciences Pages: 223-228 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/139/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0004.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:139-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vania S. Farías-Cervantes Author-Workplace-Name: Instituto Tecnologico de Tlajomulco, Tlajomulco de Zúñiga, Jalisco, Mexico Author-Name: Yolanda Salinas-Moreno Author-Workplace-Name: Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Jalisco, Mexico Author-Name: Alejandra Chávez-Rodríguez Author-Workplace-Name: Instituto Tecnologico de Tlajomulco, Tlajomulco de Zúñiga, Jalisco, Mexico Author-Name: Guadalupe Luna-Solano Author-Workplace-Name: Instituto Tecnologico de Orizaba, Orizaba, Veracruz, Mexico Author-Name: Hiram Medrano-Roldan Author-Workplace-Name: Instituto Tecnologico de Durango, Durango, Mexico Author-Name: Isaac Andrade-González Author-Workplace-Name: Instituto Tecnologico de Tlajomulco, Tlajomulco de Zúñiga, Jalisco, Mexico Title: Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents Abstract: The present study shows the effect of agave fructans as a carrier agent compared with maltodextrin to evaluate the particle stability of blackberry and raspberry juices. A pilot spray dryer was used with feed flow of 20 mL h-1 and atomization rate of 28 000 rpm. The inlet air temperature of 180 °C and outlet air temperature of 80 °C were used as parameter constants. Only the parameters of the carrier agent concentration of 5, 7.5 to 10% (w/v) were changed. The concentration of 10% agave fructans was high enough to recover the higher yields of 89% only for blackberry, for raspberry the concentration of 7.5% agave fructans was sufficient to recover the yield of 67%. The stability diagrams show the conditions of the particles that should not be exceeded when leaving spray drying, as well as the storage conditions that must be followed to avoid agglomeration. Keywords: microencapsulation, additive, glass transition temperature, stability diagram, sorption isotherms Journal: Czech Journal of Food Sciences Pages: 229-236 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/350/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/350/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0005.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:350-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Crislayne Teodoro Vasques Author-Name: Maiara Pereira Mendes Author-Workplace-Name: Food Engineering Department, State University of Maringá (UEM), Maringá, Paraná, Brazil Author-Name: Denise de Moraes Batista da Silva Author-Workplace-Name: Food Engineering Department, State University of Maringá (UEM), Maringá, Paraná, Brazil Author-Name: Antonio Roberto Giriboni Monteiro Author-Workplace-Name: Food Engineering Department, State University of Maringá (UEM), Maringá, Paraná, Brazil Title: Reduction in sodium chloride content in saltine crackers through an edible coating Abstract: Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered. To this end, three cracker recipes were prepared and compared. Recipe 1 (F1) was the standard, Recipe 2 (F2) had a 33.3% reduction in salt in the dough, and Recipe 3 (F3) had no salt in the dough but instead a salty coating with the same amount of salt as F2. Physicochemical and sensory analyses revealed that F1 and F3 were not statistically different in salt perception, whereas F2 differed from the others. From these results, it was concluded that the methodology of covering crackers with a salty coating with a 42.5% salt reduction could be an alternative to achieving salt reduction. Keywords: salt reduction, healthy food, biscuit Journal: Czech Journal of Food Sciences Pages: 237-241 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/221/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0006.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:221-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Fengying Xie Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: Yuchen Lei Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: Xue Han Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: Yuying Zhao Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: Shuang Zhang Title: Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo Abstract: Grains (black rice, buckwheat and oats) contain polyphenols and have stronger antioxidant capacity than staple foods. Their polyphenols were identified and investigated for their antioxidant capacity. The black rice and buckwheat polyphenols were mainly flavonoids; those in oats were phenolic acids. In vitro, their radical-scavenging capacities were determined as black rice > buckwheat > oats. Similarly, in vivo, the increase in total antioxidant capacities and decline in malondialdehyde indicated the enhancement of radical-scavenging and repair abilities of all polyphenol extracts. Differences in superoxide dismutase, catalase activities, glutathione peroxidase activities and oxidase activities suggested that polyphenols from black rice and buckwheat have higher antioxidant activities, indicating that their antioxidant ability is related to polyphenol composition which depends on a polyphenol source. Thus, a combination of diets will make a complementary mixture of polyphenols that can enhance absorption in the intestinal tract and defence ability against oxidative stress. Keywords: coarse grain, polyphenolic compounds, HPLC/electrospray-ionization mass spectrometry Journal: Czech Journal of Food Sciences Pages: 242-247 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/248/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/248/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0007.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:248-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mateja Lušnic Polak Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia Author-Name: Lea Demšar Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia Author-Name: Iva Zahija Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia Author-Name: Tomaž Polak Title: Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks Abstract: The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). Grilling was carried out on a double hot plate grill set to the usual grilling temperatures of 120 °C to 280 °C and stopped when the internal temperature of 72 °C was reached. Among individual HAAs, the most abundant was 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), as a maximum of 28.62 ng g-1 pork steak. in general, the total HAA levels increased with increasing grilling temperature. Higher HAA levels were observed at 260 °C compared to 240 °C, at 13.97 ng g-1, as a 68.7% increase. The highest total HAA levels were found at 280 °C (29.64 ng g-1 grilled pork steak), as a 258.0% increase compared to 240 °C. These data indicate that the formation of potentially carcinogenic HAAs during the grilling of pork steaks can be minimised by the using of lower grilling temperatures (≤ 240 °C). Keywords: carcinogenic compounds, thermal treatment, pork, grilling temperature, solid-phase extraction Journal: Czech Journal of Food Sciences Pages: 248-254 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/144/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0008.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:144-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marek Pernica Author-Name: Rastislav Boško Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic Author-Name: Zdeněk Svoboda Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic Author-Name: Karolína Benešová Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic Author-Name: Sylvie Běláková Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic Title: Monitoring of gluten in Czech commercial beers Abstract: Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-1. The percentage of samples that can claim the gluten-free status (< 20 mg L-1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained more gluten than allowed under the guidelines established by the European Union and the Codex Alimentarius Standard. From a consumer point of view, it is also significant that in addition to gluten-free samples, 15.4% of radlers, 55.8% of non-alcoholic beers, 71.4 to 75.5% of all lagers and 66.6% of special beer samples could be labelled as very low gluten (21-100 mg L-1). Keywords: beer, ELISA, coeliac (celiac) disease, food safety Journal: Czech Journal of Food Sciences Pages: 255-258 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/61/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/61/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0009.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:61-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Oskar Szczepaniak Author-Name: Joanna Kobus-Cisowska Author-Workplace-Name: Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland Author-Name: Dominik Kmiecik Author-Workplace-Name: Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland Title: Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur Abstract: Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelian cherry (Cornus mas L.) fruits and the other with frozen fruits. The dry mass, total phenolic content and antioxidant potential were determined in the final products. The liqueurs prepared from frozen fruits had a higher antioxidant capacity and dry mass than the liqueurs produced traditionally. The freezing process resulted in no growth in the total phenolic content. Some other secondary metabolites other than the phenolic acids may have affected the difference in the antioxidant potential. Keywords: antioxidants, extraction yield, maceration process, polyphenols Journal: Czech Journal of Food Sciences Pages: 259-263 Volume: 38 Issue: 4 Year: 2020 DOI: 10.17221/13/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/13/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202004-0010.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:13-2020-CJFS