Template-Type: ReDIF-Article 1.0 Author-Name: Eid Brima Author-Workplace-Name: Department of Chemistry, College of Science, King Khalid University, Abha, Saudi Arabia Author-Workplace-Name: School of Allied Sciences, Faculty of Health and Life Science, De Montfort University, Leicester, United Kingdom Author-Name: Hatem Mohamed Author-Workplace-Name: Department of Public Health, College of Medicine, Najran University, Najran, Saudi Arabia Title: Distribution of minerals between orange juice and orange flesh in various cultivars Abstract: The aim of this study was to evaluate the distribution of essential and toxic elements between the orange juice and orange flesh of various orange cultivars. Different orange cultivars, such as Abousorah [Citrus sinensis (L.)], Aseear (Citrus aurantium), Afandi (Citrus reticulata Blanco), Helo (Citrus sinensis), and grapefruit (Citrus paradisi), were collected from local markets. Elemental analysis was carried out after microwave-assisted digestion using inductively coupled plasma mass spectrometry (ICP-MS) in 18 samples. Eleven elements (V, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Cd, and Pb) were analysed. Their average concentrations ranged from 0.006 µg g-1 to 7.13 µg g-1 in both orange juice and flesh (wet weight). There was a high increase in the average concentrations of all elements in the juice compared to the flesh of up to 40-fold. Keywords: citrus, elements, essential, ICP-MS, orange extract, pulp, toxic Journal: Czech Journal of Food Sciences Pages: 419-425 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/258/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/258/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0001.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:258-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jeng-Leun Mau Author-Workplace-Name: Department of Food Science and Biotechnology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan Author-Name: Jim Tseng Author-Workplace-Name: Department of Food Science and Technology, College of Human Science and Social Innovation, Hungkuang University, Taichung, Taiwan Author-Name: Cheng-Rong Wu Author-Workplace-Name: Department of Food Science and Technology, College of Human Science and Social Innovation, Hungkuang University, Taichung, Taiwan Author-Name: Chien-Hung Chen Author-Workplace-Name: Mei Tong Co. Ltd., Nantou, Taiwan Author-Name: Sheng-Dun Lin Author-Workplace-Name: Department of Food Science and Technology, College of Human Science and Social Innovation, Hungkuang University, Taichung, Taiwan Title: Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake Abstract: Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals in the caps and stipes were potassium, magnesium and calcium. The main polyol, sugar, free amino acid, and 5'-nucleotide of shiitake were mannitol, trehalose, glutamine and 5'-adenosine monophosphate, respectively. Equivalent umami concentration (EUC) in the caps was three-fold higher than that in the stipes. Ergosterol, ergothioneine, γ-aminobutyric acid (GABA), and total phenols contents in the caps were significantly higher than those of the stipes, but the polysaccharides showed the reversed. Overall, both caps and stipes contain the necessary nutrients and bioactive compounds, and the blanching significantly affected the above-mentioned components of all tested samples. Keywords: Lentinula edodes, washing, blanching, nutrient, bioactive compound Journal: Czech Journal of Food Sciences Pages: 426-434 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/214/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/214/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0002.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:214-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Di Chen Author-Workplace-Name: National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Qiang Cheng Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Xinxin Xia Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Shihua Chen Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Changqing Shao Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Jing Li Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Jinshui Wang Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Author-Name: Xingquan Wu Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, China Title: The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough Abstract: The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen storage time, the cell density (CD), total titratable acidity (TTA), and organic acids content declined, whereas the pH value rose. Further, the freezable water content (FWC) and free water quantity (FWQ) decreased, but the total water loss rate (WLR) and immobilised water quantity (IWQ) increased. The CD showed a highly inversely correlation with WLR, and the pH value was strongly inversely correlated to the FWQ. The confocal laser scanning microscopy (CLSM) observed that the ice crystals had larger volumes during frozen storage. Our data, for the first time, disclosed that the total water content and the FWQ may play a crucial role in maintaining the viability and acidification capacity of LAB in frozen sourdough. Keywords: lactic acid bacteria, cell density, titratable acidity, freezable water, water mobility, water state Journal: Czech Journal of Food Sciences Pages: 435-443 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/82/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0003.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:82-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kivaandra Dayaa Rao Ramarao Author-Workplace-Name: Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia Author-Name: Zuliana Razali Author-Workplace-Name: Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia Author-Name: Chandran Somasundram Title: Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer Abstract: Drying kinetics of Malaysian Moringa oleifera leaves was investigated using a convective-air dryer. The drying parameters were: temperature (40, 50, 60, 70 °C), air velocity (1.3 m s-1, 1.7 m s-1). The drying process took place in the falling rate period and there was an absence of a constant rate period in this experiment. Six mathematical models (Lewis, Henderson and Pabis, Wang and Singh, Peleg, Page, and logarithmic) were selected for the description of drying characteristics of the leaves. The Wang and Singh model was determined as the best model based on the highest overall coefficient determinant (R2) and the lowest overall root mean square error (RMSE). The effective diffusivity (Deff ) was also calculated which was in the range of 3.98 × 10-11 m2 s-1 to 1.74 × 10-10 m2 s-1. An Arrhenius relation was constructed to determine the activation energy for the samples in the convective air dryer. The activation energy for M. oleifera leaves was 39.82 kJ mol-1 and 33.13 kJ mol-1 at drying velocities of 1.3 m s-1 and 1.7 m s-1, respectively. Keywords: drying kinetics, convective-air drying, mathematical modelling, effective diffusivity, activation energy Journal: Czech Journal of Food Sciences Pages: 444-451 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/257/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/257/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0004.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:257-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xiang Hui Kong Author-Workplace-Name: Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China Author-Workplace-Name: Institute of Food Research, Hezhou University, Hezhou, China Author-Workplace-Name: Heilongjiang Johnsun Biological Engineering Co., Ltd., Harbin, China Author-Workplace-Name: Heilongjiang Engineering Technology Research Center of Black Fungus Resource Utilization, Harbin, China Author-Name: Yin Peng Ma Author-Workplace-Name: Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China Author-Workplace-Name: Heilongjiang Engineering Technology Research Center of Black Fungus Resource Utilization, Harbin, China Author-Name: Yu Pan Author-Workplace-Name: Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China Author-Name: Wei Jiang Author-Workplace-Name: Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China Author-Name: Ding Jin Li Author-Workplace-Name: Institute of Food Research, Hezhou University, Hezhou, China Author-Name: Xi Jun Chen Author-Workplace-Name: Heilongjiang Johnsun Biological Engineering Co., Ltd., Harbin, China Author-Workplace-Name: Heilongjiang Engineering Technology Research Center of Black Fungus Resource Utilization, Harbin, China Author-Name: Guo Li Yang Author-Workplace-Name: Heilongjiang Johnsun Biological Engineering Co., Ltd., Harbin, China Author-Workplace-Name: Heilongjiang Engineering Technology Research Center of Black Fungus Resource Utilization, Harbin, China Author-Name: Zhen Hua Duan Author-Workplace-Name: Institute of Food Research, Hezhou University, Hezhou, China Author-Name: Jie Chi Zhang Author-Workplace-Name: Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China Author-Workplace-Name: Heilongjiang Engineering Technology Research Center of Black Fungus Resource Utilization, Harbin, China Title: Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides Abstract: Assessments of molecular weight distribution and activity/efficacy of Auricularia heimuer polysaccharides (AAP) are of substantial significance for its extraction process optimisation. In the present study, single-factor orthogonal test and response surface methodology were employed to optimise extraction conditions of AAP. Furthermore, a rat hyperlipidaemia model was established to compare the lipid-lowering activity of polysaccharides obtained by three extraction methods. Conditions for enzymatic hydrolysis were optimised as pH 5.0, 1% cellulase, 2.5% substrate concentration and enzymolysis time of 1.5 h, leading to an up to 31.8% polysaccharide yield and 89.13% of polysaccharides within the molecular weight range of 5 000 Da to 10 000 Da. The results of animal experiments showed that the lipid-lowering activity of enzymolysis-extracted polysaccharides was significantly higher than that of water- and ultrasonic-extracted ones (P < 0.01). So the present study revealed that enzymatic hydrolysis-extracted polysaccharides showed the strongest hypolipidaemia activity, providing a basis for the development of A. heimuer-based functional foods and drugs. Keywords: hot water extraction, ultrasonic-assisted, cellulase-assisted, molecular weight, HPLC Journal: Czech Journal of Food Sciences Pages: 452-459 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/146/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/146/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0005.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:146-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mónika Bartalné-Berceli Author-Name: Eszter Izsó Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Szilveszter Gergely Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: András Salgó Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Title: Effects of special additives in wheat dough system measured by Mixolab technique Abstract: Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10-30%, ARF 10-30%, YASO 10-50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives. Keywords: aleuron rich flour, bread additives, germinated soybean, Mixolab, RVA, wheat bran, YASO Journal: Czech Journal of Food Sciences Pages: 460-468 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/228/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/228/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0006.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:228-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kexin Wang Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Mengdi Huang Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Simin Yang Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Xin Li Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Yumeng Gao Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Pu Yang Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Jinfeng Gao Author-Workplace-Name: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China Author-Name: Xiaoli Gao Title: Study on nutritional characteristics and antioxidant capacity of mung bean during germination Abstract: In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts. Keywords: sprouting, total phenolics, quality, principal component analysis Journal: Czech Journal of Food Sciences Pages: 469-478 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/65/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/65/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0007.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:65-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Garsa Alshehry Author-Workplace-Name: Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia Author-Name: Amro Abdelazez Author-Workplace-Name: Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Giza, Egypt Author-Name: Heba Abdelmotaal Author-Workplace-Name: Department of Microbiology, Agriculture Research Centre, Soils, Water, Environment and Microbiology Research Institute, Giza, Egypt Author-Name: Walid Abdel-Aleem Author-Workplace-Name: Central Laboratory of Organic Agriculture, Agricultural Research Center, Minia, Egypt Title: Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage Abstract: Beetroot (Beta vulgaris L.) is one of the plants that contain biologically active compounds that have a function in the prevention and treatment of a wide variety of diseases. The study aims to design new cookies that will support certain groups, such as schoolchildren who may be anaemic. Also, to determine four cookie treatments that were planned to substitute white wheat flour with extraction rate of 72% as follows: T0 (0%), T1 (2.5%), T2 (5.0%), T3 (7.5%), and T4 (10%) of beetroot powder to replace 100 g of flour; the cookies were baked at 180 °C for 30-35 min. The chemical composition was assessed, included total phenols, flavonoids, and minerals. Furthermore, during a three-week storage period, antioxidant activity and betalain pigments were evaluated, and sensory evaluation and microbiological assessment were done. Sensory evaluation revealed that the replacement ratio of 10% beetroot was acceptable to the cookies manufactured from white wheat flour with extraction rate of 72%. Compared to the control, a slight decrease was found in the total count of bacteria, fungi, and moulds. We recommend baking beetroot-enriched cookies since it enhances the organoleptic and microbiological characteristics. Keywords: functional foods, HPLC, sensory evaluation, pigment, antimicrobial properties Journal: Czech Journal of Food Sciences Pages: 479-486 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/138/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/138/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0008.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:138-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Young Suk Kim Author-Workplace-Name: Glucan Corp., Jinju-si, Republic of Korea Author-Name: Jong Min Lim Author-Workplace-Name: Glucan Corp., Jinju-si, Republic of Korea Author-Name: Bon-Hwa Ku Author-Workplace-Name: Glucan Corp., Jinju-si, Republic of Korea Author-Name: Hyung-Rae Cho Author-Workplace-Name: Glucan Corp., Jinju-si, Republic of Korea Author-Name: Jae-Suk Choi Author-Workplace-Name: Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea Title: Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris Abstract: We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg-1 of cordycepin after 50 days of fermentation. In conclusion, red ginseng fermented by C. militaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects. Keywords: steamed and dried root of Panax ginseng, Cordyceps spp., natural herbal medicine, health-beneficial activities Journal: Czech Journal of Food Sciences Pages: 487-492 Volume: 39 Issue: 6 Year: 2021 DOI: 10.17221/149/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/149/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202106-0009.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:149-2020-CJFS