Template-Type: ReDIF-Article 1.0 Author-Name: Karel Cejpek Title: On the seventy-fifth birthday of Professor Jan Velíšek Abstract: In view of his unflagging vigour and enthusiasm, it may seem scarcely believable that Prof. Jan Velíšek, MSc, DSc, the former Editor-in-Chief of the Czech Journal of Food Sciences, and one of the highly recognised experts in food chemistry, celebrates his 75th birthday anniversary. On behalf of the editorial board of this journal, I would like to congratulate Prof. Velíšek, commemorate his professional career and recognise his principal scientific achievements in the field of food science. Journal: Czech Journal of Food Sciences Pages: 63-64 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/83/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/83/2021-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:83-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Lucie Jurkaninová Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Simona Gillarová Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, 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, Prague, Czech Republic Author-Name: Pavel Skřivan Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread Abstract: Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread. Keywords: rye flours, fermentation, rye sourdough bread, antifungal compounds Journal: Czech Journal of Food Sciences Pages: 65-70 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/204/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/204/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0002.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:204-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Thi-Thuy-Hai Luu Author-Workplace-Name: School of Agriculture and Aquaculture, Tra Vinh University, Tra Vinh, Vietnam Author-Name: Truc-Linh Le Author-Workplace-Name: School of Agriculture and Aquaculture, Tra Vinh University, Tra Vinh, Vietnam Author-Name: Nga Huynh Author-Workplace-Name: School of Agriculture and Aquaculture, Tra Vinh University, Tra Vinh, Vietnam Author-Name: Pablo Quintela-Alonso Author-Workplace-Name: Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain Title: Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam Abstract: Dragon fruit or pitaya is an exotic tropical plant that brings multiple benefits to human health thanks to its high nutritional value and bioactive compounds, including powerful natural antioxidants. Extracts from stems, flowers, peels, pulps of dragon fruit own a range of beneficial biological activities against pathogenic microbes including bacteria, fungi and viruses, and diseases like diabetes, obesity, hyperlipidaemia, and cancer. Moreover, dragon fruit extracts have cardiovascular and hepatoprotective properties, as well as prebiotic potential. Vietnam is a tropical country with favourable climate conditions for the development of pitaya plantations, which have great adaptability and tolerance to a wide range of environmental conditions (e.g. salinity adaptation, favour light intensity, drought resistance, etc.). The dragon fruit, thanks to its nutritional properties, biological activities, and commercial value has become a cost-effective product for the Vietnamese economy, particularly in the poorest areas of the Mekong Delta region, and a driving force in the sustainable development of Vietnam under the challenges posed by the global climate change such as saline intrusion and drought. Keywords: pitaya, tropical fruit, nutrition, medicinal value, Mekong Delta, antioxidant Journal: Czech Journal of Food Sciences Pages: 71-94 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/139/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0003.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:139-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Grażyna Gozdecka Author-Workplace-Name: Department of Food Industry Technology and Engineering, Faculty of Chemical Technology and Engineering, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland Author-Name: Błażej Błaszak Author-Name: Marek Cierach Author-Workplace-Name: Department of Food Industry Technology and Engineering, Faculty of Chemical Technology and Engineering, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland Title: Content of nitrates and nitrites in unprocessed raw beef Abstract: The aim of the study was to examine the contents of nitrates and nitrites in raw beef coming from cattle of the Polish Holstein-Friesian breed, black-and-white type, originating from different parts of Poland. The research material comprised semitendinosus and longissimus thoracis muscles obtained from 176 heads of cattle. The content of nitrites in the examined muscles ranged from 0.6 to 13.3 mg kg-1 in rump muscles and from 0.8 to 13.7 mg kg-1 in muscles of the back. The most samples were characterised by the presence of nitrites in the range from 1 to 5 mg kg-1, and the least samples from 11 to 14 mg kg-1. The contents of nitrates were significantly higher, ranging from 10.2 to 73.5 mg kg-1 in the semitendinosus muscle and from 10.4 to 74.3 mg kg-1 in the thoracis longissimus muscle. Such and higher level of contamination may be the cause of meat discolouration after heat treatment despite the absence of curing ingredients. It is necessary to continuously monitor the concentration of nitrates in raw materials, water and feed to ensure the complete safety of food of animal origin. Keywords: food safety, uncured meat, contamination Journal: Czech Journal of Food Sciences Pages: 95-99 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/37/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/37/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0004.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:37-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavla Sehonová Author-Name: Michaela Němečková Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Lucie Plhalová Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Petr Maršálek Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Veronika Doubková Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Petr Chloupek Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jana Čaloudová Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Zdeňka Svobodová Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jana Blahová Author-Workplace-Name: Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Mycotoxins in apples coming from organic production and integrated pest management Abstract: The aim of this study was to compare the occurrence of important mycotoxins often contaminating fruits, in particular aflatoxin B1, ochratoxin A, patulin, and an indicator of fungal metabolism - kojic acid, in dried apples from organic production and integrated pest management with origin in the Czech Republic. Regardless of the production management, both aflatoxin B1 and patulin concentrations were below the limit of quantification. Ochratoxin A was present in all samples examined in our study with concentrations ranging from 4.22 to 15.99 µg kg-1. Kojic acid concentrations ranged from 3.57 to 9.44 mg kg-1. However, no significant difference in ochratoxin A and kojic acid concentrations was found between samples coming from integrated pest management and samples coming from organic agriculture. The results of this study show that apples originating in organic production or integrated pest management have, under the same independent conditions, an equal probability of containing (or omitting) similar levels of the investigated mycotoxins. Moreover, these results, while demonstrating safe levels of some mycotoxins in different agricultural practices also highlight gaps in knowledge and legislation that may have direct and crucial effects on human health. Keywords: orchards, fungicides, pesticides, Aspergillus, Penicillium Journal: Czech Journal of Food Sciences Pages: 100-105 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/246/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/246/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0005.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:246-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Paola Hernández-Carranza Author-Workplace-Name: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico Author-Name: Arely Peralta-Pérez Author-Workplace-Name: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico Author-Name: Raúl Avila-Sosa Author-Workplace-Name: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico Author-Name: Irving Israel Ruiz-López Author-Workplace-Name: Facultad de Ingeniería de Alimentos, Facultad de Ingeniería Química, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico Author-Name: Alfredo César Benitez-Rojas Author-Workplace-Name: Departamento de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla (UPAEP), Puebla, Mexico Author-Name: Carlos Enrique Ochoa-Velasco Author-Workplace-Name: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico Title: Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice Abstract: This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L-1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies. Keywords: hurdle technology, native microflora, storage life, liquid food, UV-C light, minimal processing Journal: Czech Journal of Food Sciences Pages: 106-112 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/21/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/21/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0006.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:21-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza Gelbíčová Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Kristýna Kořená Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Lucie Pospíšilová-Hlucháňová Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Nicol Straková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Renáta Karpíšková Title: Dissemination and characteristics of Klebsiella spp. at the processed cheese plant Abstract: The genus Klebsiella is not generally considered as a major foodborne pathogen and with regard to food production it represents also a hygiene indicator. This study was focused on the monitoring of Klebsiella spp. dissemination at the processed cheese plant and determination of virulence determinants and antibiotic resistance of obtained strains. Klebsiella spp. were detected in 43% (37/87) of samples: swabs from the cheese processing environment (34/69), personnel (2/3) and raw material (milk powder) from an opened packaging (1/7). All tested samples of final processed cheeses were negative for the presence of Klebsiella spp. Obtained strains were identified as K. oxytoca (n = 32) and K. pneumoniae (n = 23). Typing results enabled to reveal the presence of two predominant PFGE clusters of K. pneumoniae and K. oxytoca suggesting the occurrence of suspect persistent strains, and spread of Klebsiella spp. between the production environment and the personnel. The melting process of processed cheese production was able to eliminate Klebsiella spp. in the final products, although some K. oxytoca and K. pneumoniae strains carried genes of the locus of heat resistance 1 (LHR1), which may lead to their increased heat resistance. K. pneumoniae and K. oxytoca isolated from the processed cheese plant did not represent any hypervirulent or multidrug-resistant strains which could be a potential threat to public health. Keywords: Klebsiella genus, cheese, hygiene, heat resistance, virulence, antibiotic resistance Journal: Czech Journal of Food Sciences Pages: 113-121 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/232/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/232/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0007.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:232-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mihaela Vlassa Author-Workplace-Name: Analytical Chemistry Department, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, Cluj-Napoca, Romania Author-Name: Filip Miuța Author-Workplace-Name: Analytical Chemistry Department, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, Cluj-Napoca, Romania Author-Name: Cătălin Dragomir Author-Workplace-Name: National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania Title: Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD Abstract: In this study, simultaneous quantification of allantoin, uric acid, xanthine, and hypoxanthine in cow milk by solid phase extraction (SPE) and high performance liquid chromatography-diode array detection (HPLC-DAD) method was perform. Five different SPE cartridges were tested in order to evaluate the isolation of purine derivatives (PD) from cow milk. Chromatography was carried out on ODS-2 Hypersil column and 0.05 M (NH4)2HPO4 buffer solution (pH = 7.76) as mobile phase. The HPLC-DAD validated method showed a linearity with regression coefficients higher than 0.999 and the limits of detection and quantification with values in the range 0.09-0.74 µg mL-1 and 0.27-2.24 µg mL-1, respectively. The method showed good precision with a relative standard deviation (RSD) below 4.48%, while the accuracy ranged from 95.34 to 104.47% for all analytes. The best recovery degree of PD by SPE were obtained on Strata SCX cartridge for xanthine (87.79%) and hypoxanthine (89.02%); on Strata NH2 for allantoin (35.09%) and on Strata C8 for uric acid (101.08%). Finally, the HPLC-DAD method with SPE on SCX cartridges was applied to quantify the PD in a batch of thirty cow milk samples. Keywords: solid phase extraction, high performance liquid chromatography-diode array detection, ruminant milk, PD, method validation Journal: Czech Journal of Food Sciences Pages: 122-130 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/297/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/297/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0008.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:297-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tomas Dropa Author-Workplace-Name: National Institute for Nuclear, Biological and Chemical (NBC) Protection, Milín, Czech Republic Author-Name: Zbynek Dzuman Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Petra Jonatova Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Mycotoxins in oat flakes - changes during production and occurrence on the Czech market Abstract: Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13-75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final oat flakes was in the range of 65-100%. Furthermore, 20 commercially available oat flakes from the Czech market were analysed. We detected 16 mycotoxins, mainly trichothecenes and emerging enniatins with levels in the interval of 1-156 μg kg-1. With regard to the current EU legislation, two analysed oat flake products exceeded the maximum limit for ochratoxin A. Keywords: fungal pathogens, cereal contamination, oat processing Journal: Czech Journal of Food Sciences Pages: 131-139 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/247/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/247/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0009.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:247-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dementieva Natalia Valerievna Author-Name: Boitsova Tatiana Maryanovna Author-Workplace-Name: Department of Technology of Food Products, Far Eastern State Technical Fisheries University, Vladivostok, Russian Federation Author-Name: Bogdanov Valeryi Dmitrievich Author-Workplace-Name: Department of Technology of Food Products, Far Eastern State Technical Fisheries University, Vladivostok, Russian Federation Title: A study of combined minced meat from hydrobionts for snacks Abstract: This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics. Keywords: seafood, minced systems, food additives, chemical composition, rheological properties, sensory characteristics Journal: Czech Journal of Food Sciences Pages: 140-148 Volume: 39 Issue: 2 Year: 2021 DOI: 10.17221/264/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/264/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202102-0010.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:264-2020-CJFS