Template-Type: ReDIF-Article 1.0 Author-Name: Li Cuicui Author-Workplace-Name: School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang, P.R. China Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China Author-Name: Lu Qiyu Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China Title: Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour Abstract: Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3-C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2-C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours. Keywords: thermomechanics, thermodynamics, pasting, dynamic rheological characteristics Journal: Czech Journal of Food Sciences Pages: 265-272 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/131/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/131/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0001.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:131-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Štefániková Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture, Nitra, Slovakia Author-Name: Patrícia Martišová Author-Workplace-Name: Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia Author-Name: Július Árvay Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture, Nitra, Slovakia Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia Author-Name: Ervín Jankura Author-Workplace-Name: National Agricultural and Food Centre, Food Research Institute, Lužianky, Slovakia Author-Name: Miroslava Kačániová Author-Workplace-Name: Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia Author-Workplace-Name: Department of Bioenergy and Food Technology, Faculty of Biology and Agriculture, University of Rzeszow, Rzeszow, Poland Author-Name: Jana Gálová Author-Workplace-Name: Center for Research and Educational Projects, Faculty of Economics and Management, Slovak University of Agriculture, Nitra, Slovakia Author-Name: Vladimír Vietoris Author-Workplace-Name: Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia Title: Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese Abstract: The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples had stable colour profiles determined by the electronic eye, while the differences in brown colour intensity were confirmed by sensory evaluation. A significant difference in the aroma profiles of samples was recorded by the electronic nose in samples produced in February, April, December (unsmoked cheese) and September (smoked cheese). Based on sensory analysis results using the Wilcoxon nonparametric test, a significant difference was confirmed in February (smoked cheese) and March (unsmoked cheese), when stored cheese had a stronger aroma than fresh cheese (P < 0.05). The suitability of electronic nose and electronic eye for monitoring of parenica cheese quality was confirmed. Keywords: aroma compounds, colour stability, Slovakia, tasting, unripened steamed cow's milk cheese Journal: Czech Journal of Food Sciences Pages: 273-279 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/42/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/42/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0002.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:42-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joana Šalomskiené Author-Workplace-Name: Kaunas University of Technology, Food Institute, Lithuania Author-Name: Dovilé Jonkuviené Author-Name: Irena Mačioniené Author-Workplace-Name: Kaunas University of Technology, Food Institute, Lithuania Author-Name: Raimundas Narkevičius Author-Workplace-Name: Kaunas University of Technology, Food Institute, Lithuania Author-Name: Reda Riešuté Author-Workplace-Name: Kaunas University of Technology, Food Institute, Lithuania Title: Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon Abstract: The effect of antimicrobials produced by lactic acid bacteria (LAB) on the inhibition of Listeria monocytogenes ATCC 19111 in minced salmon was analysed and compared to the sodium lactate and bacteriophage action during storage at 6 °C. All tested additives showed a quite noticeable reduction of L. monocytogenes counts by 30-95% compared with control samples. Antimicrobials produced by the tested Enterococcus faecium strains showed moderate inhibitory activity while the greatest inhibitory activity was observed for antimicrobials produced by Streptococcus thermophilus 43 directly in the same way as the additive sodium lactate. The correlation was determined within inhibitory efficiency and produced total fatty acid amounts. S. thermophilus 43 showed the exceptionally stronger inhibition index for L. monocytogenes and yielded the higher monounsaturated fatty acid amount (42%) than E. faecium strains. Both E. faecium strains showing the lower inhibition efficiency produced the highest polyunsaturated fatty acid amounts (21.7-29.5%). E. faecium L41-2B-2v and S. thermophilus 43 were found to produce bioactive compounds like omega-3 and omega-6 FAs. Keywords: antimicrobic action, probiotics minced salmon, antilisterial action, fatty acids, model food system Journal: Czech Journal of Food Sciences Pages: 280-286 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/342/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/342/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0003.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:342-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Leila Arfaoui Title: Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates Abstract: Both yogurt and dates are functional foods known for their valuable nutrients and health benefits. Therefore, this study was conducted to produce two types of date-enriched yogurts (20% wt/wt) to enhance their nutritive value and health benefits. While yogurt A was made with dates blended with milk, yogurt B was produced using small pieces of dates that were added to milk before fermentation. Both date-enriched yogurts were assessed for their physicochemical composition, total polyphenol content (TPC) and radical scavenging activity (RSA). The results showed that the addition of dates significantly enhanced carbohydrate, mineral and total solids contents of yogurts A and B (P < 0.05). Furthermore, dates significantly enhanced the TPC (34 and 37 mg GAE 100 g-1 for yogurt A and B, respectively) and the RSA (51% for yogurt A versus 57% for yogurt B) of date-enriched yogurts especially when dates were added as small pieces. During cold storage, both TPC and RSA decreased in all yogurt samples; however, they were maintained higher in date-enriched yogurts. Keywords: phenolic compounds, antioxidant activity, functional food Journal: Czech Journal of Food Sciences Pages: 287-292 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/28/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/28/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0004.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:28-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Raden Haryo Bimo Setiarto Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia Author-Workplace-Name: Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia Author-Name: Harsi Dewantari Kusumaningrum Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia Author-Name: Betty Sri Laksmi Jenie Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia Author-Name: Tatik Khusniati Author-Workplace-Name: Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia Author-Name: Sulistiani Sulistiani Author-Workplace-Name: Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia Title: Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36 Abstract: Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of taro starch was conducted by heat moisture treatment (HMT) and 2 autoclaving-cooling cycles (AC-2C). Microencapsulation of L. plantarum SU-LS 36 by spray dryer was done at constant air inlet (125 °C) and outlet temperature (50 °C), feed flow rate (4 mL min-1), drying air flow rate (20 m3 h-1) and air pressure (0.196 MPa). The modified taro starch AC-2C as an encapsulant material was able to produce round-shaped microcapsules and provided optimal protection during spray drying. The modified taro starch AC-2C is very promising to be used as an encapsulant for L. plantarum SU-LS36 since it showed better production yield (40.19%), high encapsulation efficiency (89.83%), protected the encapsulated bacteria from high temperature (70 °C), and showed the lowest viability decreasing during storage up to 6 weeks at room temperature. Keywords: 2 autoclaving-cooling cycles, microencapsulation, probiotic, resistant starch, spray drying Journal: Czech Journal of Food Sciences Pages: 293-300 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/2/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0005.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:2-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anna Draszanowska Author-Workplace-Name: Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Mirosława Karpińska-Tymoszczyk Author-Workplace-Name: Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Magdalena Anna Olszewska Author-Workplace-Name: Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Title: The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat Abstract: The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality. Keywords: canned meat product, pork, chilli pepper fruits, lipid oxidation, colour, texture analysis, sensory quality Journal: Czech Journal of Food Sciences Pages: 301-307 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/52/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/52/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0006.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:52-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ahmed Noah Badr Author-Workplace-Name: Food Toxicology and Contaminants Department, National Research Centre, Cairo, Egypt Author-Name: Karolina Gromadzka Author-Workplace-Name: Chemistry Department, Poznan University of Life Science, Poznań, Poland Author-Name: Mohamed Gamal Shehata Author-Workplace-Name: Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Application, Alexandria, Egypt Author-Name: Kinga Stuper-Szablewska Author-Workplace-Name: Chemistry Department, Poznan University of Life Science, Poznań, Poland Author-Name: Kinga Drzewiecka Author-Workplace-Name: Chemistry Department, Poznan University of Life Science, Poznań, Poland Author-Name: Adel Gabr Abdel-Razek Author-Workplace-Name: Fats and Oils Department, National Research Centre, Cairo, Egypt Title: Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products Abstract: Numerous natural compounds perform pharmaceutical, antimycotic and antitoxic purposes in the body system. The aim was to evaluate new phytoconstituents that provide antimycotoxigenic properties against mycotoxins. Bioactive materials chosen were fruit peels and cladodes of wild Opuntia ficus-indica containing a measurable quantity of bioactive phytochemicals. The highest concentration of bioactive metabolites was recorded for protocatechuic and t-cinnamic acids. A reduction effect of bioactives was estimated against aflatoxins, ochratoxin A and zearalenone in a simulated body system. Antifungal activity was determined in liquid media to evaluate antimycotic properties. Lyophilised extracts caused an aflatoxin reduction in media by 14.65% to 23.77% for fruit peels and cladodes, respectively. It caused a decrease of 59% zearalenone and 51% of ochratoxin A in a in a simulated body fluid. The cladode extract manifested better antimycotic and antimycotoxigenic characteristics due to its bioactive contents. These results support a modern antimycotoxin trend of food preservation that has a considerable impact on food safety. Keywords: mycotoxins, antimycotoxigenic, antifungal activity, phenolic acids, wild Opuntia ficus-indica Journal: Czech Journal of Food Sciences Pages: 308-314 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/11/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/11/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0007.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:11-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kangning Li Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot, P.R. China Author-Name: Wenyi Zhang Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot, P.R. China Author-Name: Lai-Yu Kwok Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot, P.R. China Author-Name: Bilige Menghe Title: Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples Abstract: Fungal food spoilage is a common problem that leads to both great economic losses and serious health problems. This study screened the antifungal activity of 137 Lactobacillus plantarum isolates against six common food spoilage indicator fungi using an overlay method and indicator strains of the species Aspergillus flavus, Fusarium moniliforme, Penicillium expansum, Penicillium chrysogenum, Cladosporium cladosporioides, and Aspergillus niger. Among Lactobacillus plantarum isolates, strain IMAU80174 was selected as the most effective based on the results of mycelium growth inhibition by its cell-free supernatant (CFS) and tolerance to simulated gastrointestinal juices and bile. The CFS of Lactobacillus plantarum IMAU80174 showed heat and protease resistance, and it was active only in a low pH environment. The application of the CFS to golden-red apples could slow down spoilage caused by inoculation of Penicillium expansum. Keywords: Lactic acid bacteria, antifungal properties, antifungal compounds, biopreservation, fruit Journal: Czech Journal of Food Sciences Pages: 315-322 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/175/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/175/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0008.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:175-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Irena Němečková Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Šárka Havlíková Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Tereza Gelbíčová Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Lucie Pospíšilová Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Eliška Hromádková Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Jana Lindauerová Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Alžběta Baráková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Renáta Karpíšková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Title: Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants Abstract: Besides its health and spoilage hazards, Escherichia coli is a process hygiene indicator for cheeses made from milk that has undergone heat treatment. Hence, its ability to persist in cheesemaking plant environment and equipment is important. In total, 120 samples from two producing plants were analysed and 72 E. coli isolates were obtained. The target was to find out whether there is a difference in heat-resistance between persistent and non-persistent E. coli strains. The strains were selected using macrorestriction analysis and recurrent detection in cheesemaking plants hereby: one strain persisting in brine for blue-veined cheeses, two strains persisting in brine for hard cheeses and one non-persistent strain from raw material. Their D(50)-values were 196; 417; 370 and 182 min, respectively, D(59)-values ranged from 20 to 32 min and z-values were 7.5; 6.6; 8.1 and 9.0 °C, respectively. The non-persistent strain was the least resistant to heating to 50 °C but it was not the least resistant generally. All tested strains were highly heat-resistant and carried genes of the heat resistance locus LHR1 and/or LHR2. Our results emphasise the need to screen for the presence of LHR genes and the occurrence of heat-resistant E. coli in cheese production where they could survive sub-pasteurisation temperatures and contaminate the manufacturing environment and finished products. Keywords: brine, cheese, hygiene indicator, locus of heat resistance, persistence Journal: Czech Journal of Food Sciences Pages: 323-329 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/193/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/193/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0009.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:193-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krzysztof Kucharczyk Author-Workplace-Name: Cracow School of Health Promotion, Cracow, Poland Author-Name: Krzysztof Żyła Author-Workplace-Name: Departament of Food Biotechnology, Food Technology, University of Agricultural in Cracow, Cracow, Poland Author-Name: Tadeusz Tuszyński Author-Workplace-Name: Cracow School of Health Promotion, Cracow, Poland Title: Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation Abstract: Fermentation indices of a bottom-fermented lager brew from high gravity wort (15.5 °P) were analysed using the response surface methodology (RSM, Box-Behnken design). Fermentation parameters like pitching rates (6-10 mln cells mL-1), wort aeration (8-12 mg O2 mL-1), different times (4.5-13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3 850 hL) and fermentation temperatures (8.5-11.5 °C) were modulated to assess their impact on the fermentation indices. Within the studied ranges of fermentation parameters the experimental factors had a significant influence (R2 for the model 73%) on alcohol content, pH (83%), extract drop (86%), FAN consumption (70%), bitterness loss (73%) and sensory analysis (71%). Based on the multiple response optimisation analysis, the values of independent factors that optimised alcohol content at the level of 6.94% (v/v), extract drop at 1.77 °P per day with maximization of FAN consumption (ca. 128 mg L-1) and pH drop to the level of 4.69 with minimized bitter substances losses (6.2 BU) were as follows: pitching rate 6 mln cells mL-1; fermentation temperature 11.2 °C; aeration level 10.5 mg L-1; and CCTs filling time 13.5 h. Keywords: bottom fermentation, fermentation indices, production scale, response surface methodology Journal: Czech Journal of Food Sciences Pages: 330-336 Volume: 38 Issue: 5 Year: 2020 DOI: 10.17221/291/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/291/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202005-0010.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:291-2019-CJFS