Template-Type: ReDIF-Article 1.0
Author-Name: Eugene Okraku Asare
Author-Name: Novel Kishor Bhujel
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Author-Name: Helena Čížková
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Author-Name: Aleš Rajchl
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Title: Fortification of fruit products - A review
Abstract: Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products will effectively reduce and prevent diseases associated with nutritional deficiencies. This paper offers an overview of the fortification of fruit products with minerals (calcium, iron), vitamins, and dietary fibre. Fortification is defined, and the main reasons behind carrying out this process are discussed. This review studied the different types of products and their fortification model.
Keywords: beverage, bioavailability, biofortification, fortified, nutrition
Journal: Czech Journal of Food Sciences
Pages: 259-272
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/28/2022-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/28/2022-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Beyza Hatice Ulusoy
Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, North Cyprus
Author-Name: Nejat Shifamussa Hamed
Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, North Cyprus
Author-Name: Fatma Kaya Yildirim
Title: Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health
Abstract: Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.
Keywords: mycotoxins, fungi, food contamination, human health
Journal: Czech Journal of Food Sciences
Pages: 273-280
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/26/2022-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/26/2022-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Eugenia Covaliov
Author-Name: Olga Deseatnicova
Author-Workplace-Name: Food and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Author-Name: Vladislav Resitca
Author-Workplace-Name: Food and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Author-Name: Natalia Suhodol
Author-Workplace-Name: Food and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Author-Name: Carolina Grosu
Author-Workplace-Name: Food and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Author-Name: Rodica Siminiuc
Author-Workplace-Name: Food and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Title: Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta
Abstract: Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling index (SI) and water absorption index (WAI). The addition of plant powders decreased the lightness of pasta significantly (P < 0.05) compared to the control sample. On the other hand, the addition of vegetable powders has a positive influence on the total polyphenol content (TPC) and antioxidant activity of pasta. In enriched pasta, the polyphenol content has doubled (pasta with 10.0% BPP) or even tripled (pasta with 10.0% PLP). The received scores from the sensory evaluation showed that pasta fortified with PLP and red BPP can be a technological alternative to provide nutritionally enriched pasta.
Keywords: vegetable powders, swelling index, polyphenols, antioxidant activity
Journal: Czech Journal of Food Sciences
Pages: 281-289
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/206/2021-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/206/2021-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Chao Yang
Author-Workplace-Name: Xinxiang Vocational and Technical College, Xinxiang, P.R. China
Author-Name: Ying Ying Zhang
Author-Workplace-Name: Xinxiang Central Hospital, Xinxiang, P.R. China
Author-Workplace-Name: The Fourth Clinical College of Xinxiang Medical University, Xinxiang, P.R. China
Author-Name: Tao Yu
Author-Workplace-Name: School of Life Sciences & Basic Medicine, Xinxiang University, Xinxiang, P.R. China
Title: Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes
Abstract: Listeria monocytogenes can form biofilms on different food contact surfaces, increasing the risk of cross-contamination in food products. Weissella viridescens are Gram-positive bacteria and belong to lactic acid bacteria (LAB). The aim of this study was to investigate the antibacterial activity of cell-free culture supernatant (CFS) from W. viridescens to control L. monocytogenes biofilms as well as their growth on chilled pork. Preliminary results suggest that the antibacterial compounds in W. viridescens CFS may be proteinaceous in nature. The minimum inhibitory concentrations (MICs) of most L. monocytogenes strains tested was 30 mg mL-1. Biofilm formation of L. monocytogenes 10403S on stainless steel and polystyrene was significantly inhibited by the sub-inhibitory concentration of W. viridescens CFS (1/8MIC, 1/4MIC, and 1/2MIC). Our results also showed that W. viridescens CFS at concentrations higher than MIC (1MIC, 2MIC, and 4MIC) was effective in eradicating the mature biofilms of 10403S strain on various surfaces. Dip applications of W. viridescens CFS could inhibit the growth of L. monocytogenes on chilled pork. On the whole, W. viridescens CFS has the potential to control biofilms as a natural antibiofilm and as an antibacterial agent to inhibit the growth of L. monocytogenes on chilled pork.
Keywords: foodborne pathogen, lactic acid bacteria, antibacterial, biofilm, chilled pork
Journal: Czech Journal of Food Sciences
Pages: 290-297
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/6/2022-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6/2022-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Minsun Kim
Author-Workplace-Name: Department of Food and Biotechnology, College of Science & Technology, Sejong University, Seoul, South Korea
Author-Name: Austin Kang
Author-Workplace-Name: Department of Medicine, College of Medicine, Seoul National University, Seoul, South Korea
Title: The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention
Abstract: This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price (β = 0.337) among the selection attributes of chicken soup meal kit products had a significant effect on satisfaction, while diversity (β = 0.0.27) and quality (β = 0.047) were not significant. Also, convenience (β = 0.504) and price (β = 0.337) affected repurchase intention among the purchasing attributes of the meal kit. However, diversity (β = 0.101) and quality (β = 0.045) did not exert any significant effects on repurchase intention. Finally, it was confirmed that satisfaction with the meal kit had a significant effect on the repurchase intention. Therefore, this study predicts that enhancing convenience and price competitiveness rather than quality or variety among chicken soup meal kit purchasing attributes will increase consumer satisfaction and repurchase intention.
Keywords: COVID-19, selection attributes, convenience, price, diversity, quality
Journal: Czech Journal of Food Sciences
Pages: 298-304
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/37/2022-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/37/2022-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Veronika Kouřilová
Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Author-Name: Renáta Dufková
Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Author-Name: Luděk Hřivna
Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Author-Name: Vojtěch Kumbár
Author-Workplace-Name: Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Title: Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses
Abstract: The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer with a cone-plate spindle system was chosen to determine the flow properties of chocolate masses. The effect of shear stress on shear deformation rates was measured at a temperature of 40 °C in an ascending mode from 1 s-1 to 500 s-1 for chocolate samples [white chocolate (WC), ruby chocolate (RC), and caramelised Amber chocolate (AC)]. Plastic models, according to Casson, Bingham and Herschel-Bulkley, were used for the mathematical description of this dependence. The Herschel-Bulkley model was evaluated as the most suitable mathematical model for describing the flow behaviour of unconventional chocolate masses. The Herschel-Bulkley model was chosen based on a high value of the coefficient of determination R2 and a low value of the sum of the square error estimate (SSE). The non-Newtonian plastic behaviour was confirmed, and the yield stress was determined for all types of tested chocolate masses.
Keywords: white chocolate, ruby chocolate, Amber chocolate, rheology, plastic behaviour, yield stress
Journal: Czech Journal of Food Sciences
Pages: 305-312
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/57/2022-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/57/2022-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Qiyao Dong
Author-Workplace-Name: College of Life Science and Agronomy/Henan Key Laboratory of Crop Molecular Breeding and Bioreactor, Zhoukou Normal University, Zhoukou, China
Author-Name: Huaipan Liu
Author-Workplace-Name: College of Life Science and Agronomy/Henan Key Laboratory of Crop Molecular Breeding and Bioreactor, Zhoukou Normal University, Zhoukou, China
Author-Workplace-Name: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Author-Name: Ronald Kurtenbach
Author-Workplace-Name: College of Life Science and Agronomy/Henan Key Laboratory of Crop Molecular Breeding and Bioreactor, Zhoukou Normal University, Zhoukou, China
Title: Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress
Abstract: Polyamines are closely associated with environmental stresses and melatonin pretreatment enhances the resistance of fruit to chilling stress. However, a mechanism underlying melatonin-mediated chilling resistance remains to be answered. This research aimed to illuminate whether polyamines would be involved in melatonin-mediated chilling resistance. Therefore, in the experiment, the polyamines conjugated to the plasma membrane from the melatonin-pretreated apricot flesh cell were examined under chilling stress. Chilling resistance was judged by four parameters: fruit browning degree, plasma membrane permeability, malondialdehyde content and plasma membrane protein sulfhydryl level. Results showed melatonin pretreatment led to obvious rises in the levels of non-covalently conjugated spermine and spermidine, and covalently conjugated putrescine and spermidine in the plasma membrane. Methylglyoxyl-bis (guanylhydrazone) pretreatment could inhibit the melatonin-induced increases of non-covalently conjugated spermidine and spermine by inhibiting S-adenosylmethionine decarboxylase (SAMDC) activity and free spermidine and spermine contents in flesh, coupled with the decrease in chilling resistance. Similarly, phenanthroline pretreatment could inhibit the melatonin-induced increases in covalently conjugated putrescine and spermidine in the plasma membrane through inhibiting transglutaminase (TGase) activity and simultaneously could aggravate chilling damage. The results suggested melatonin pretreatment could enhance chilling resistance by increasing non-covalently conjugated spermidine and spermine, as well as covalently conjugated putrescine and spermidine in the plasma membrane of apricot fruit.
Keywords: postharvest, fruit quality, chilling resistance, conjugated polyamines, melatonin, mechanism
Journal: Czech Journal of Food Sciences
Pages: 313-322
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/74/2022-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/74/2022-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Josef Soukup
Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Lenka Kouřimská
Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Monika Sabolová
Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Monika Okrouhlá
Author-Workplace-Name: Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Title: Effects of frying oil type on its stability and composition of fried food
Abstract: The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically; fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test; colour changes were monitored spectrophotometrically. Repeated frying had no significant effect (P > 0.05) on the fat content of the tested foods but influenced the dry matter content of PC. The highest and lowest oxidative stabilities during repeated frying were observed for rice and sunflower oil, respectively. During the frying of FF, all oils tended to darken after each frying, which was not observed for PC. The intake of fat owing to the consumption of one portion of the fried FF (150 g) or PC (200 g) approximately equals 9 g and 5 g, respectively. This demonstrates that fried foods themselves (not only the oil soaked) could be a considerable source of fat.
Keywords: fish fingers, potato croquettes, fat absorption, oil oxidation, oil colour
Journal: Czech Journal of Food Sciences
Pages: 323-330
Volume: 40
Issue: 4
Year: 2022
DOI: 10.17221/235/2021-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/235/2021-CJFS.html
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