Czech Journal of Food Sciences最新文献

{"title":"Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens","authors":"A. Hatipoğlu","doi":"10.17221/156/2021-cjfs","DOIUrl":"https://doi.org/10.17221/156/2021-cjfs","url":null,"abstract":"In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD) analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 23.60 nm using the Debye-Scherrer equation. The zeta potential of the synthesised nanomaterial was measured as –15.5 mV. The minimum inhibitory concentration (MIC) values of AgNPs on Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 11774, Pseudomonas aeruginosa ATCC 27853 and Candida albicans ATCC 10231 were determined to be 0.062, 0.250, 0.125, 0.500 and 0.125 µg mL–1, respectively.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43343149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"First sensory analysis of soybean drinks made from commercial grain grown in Mexico","authors":"M. López Fernández, Octelina Castillo Ruíz, Homar Rene Gill Langarica","doi":"10.17221/153/2021-cjfs","DOIUrl":"https://doi.org/10.17221/153/2021-cjfs","url":null,"abstract":"In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47494297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection of soy in food from the Czech market using ELISA and PCR methods","authors":"K. Novotna Kruzikova, Tereza Popelková, Zuzana Tšponová, V. Doubková, P. Doleželová, L. Laichmannová","doi":"10.17221/100/2021-cjfs","DOIUrl":"https://doi.org/10.17221/100/2021-cjfs","url":null,"abstract":"Soy is considered an allergen under Regulation No. 1169/2011 of the European Parliament and of the Council, which mandates the labelling of soy allergen on food packaging. This study is focused on detecting soy in food products using two kinds of methods. The first method, enzyme-linked immunosorbent assay (ELISA), was performed using two commercial kits (Veratox for Soy Allergen; Neogen, USA). The second method, polymerase chain reaction (PCR), was carried out with two different deoxyribonucleic acid (DNA)-isolating kits and DNA isolation via the cetyltrimethylammonium bromide (CTAB) method. A total of 57 samples of food were tested, including 45 samples of animal origin and 12 samples of plant origin. The results were compared with information on the packaging. From the group of samples that contained soy according to the packaging (12 pieces), 9 samples were found to be positive by ELISA method, 10 samples by the CTAB method and 11 samples by GeneSpin. On the other hand, from the group of samples that should not contain soy according to the packaging (30 pieces), the presence of soy in 2 samples was detected by ELISA. No significant difference was found between the examined methods. Results show that the situation on the market is satisfactory and that only products declared as containing traces of soy appear to be problematic.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46492145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition","authors":"L. Benešová, Silvia Jakabová, L. Ondrúš, J. Golian","doi":"10.17221/30/2022-cjfs","DOIUrl":"https://doi.org/10.17221/30/2022-cjfs","url":null,"abstract":"The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48741160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality attributes of cookies enriched with functional protein isolate from red kidney beans","authors":"Imran Hayat, Asif Ahmad, Nagina Rafique, S. Rafiq, S. Bashir, Raina Ijaz, S. Qayyum","doi":"10.17221/243/2021-cjfs","DOIUrl":"https://doi.org/10.17221/243/2021-cjfs","url":null,"abstract":"Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43952935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review","authors":"Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafgat Rasool, H. S. Ramzan, Hafiz Muhammad Arsalan, Saifeldein B Ahmed, Javed Iqbal Watto","doi":"10.17221/267/2021-cjfs","DOIUrl":"https://doi.org/10.17221/267/2021-cjfs","url":null,"abstract":"Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48774594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies","authors":"Crislayne Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro, A. R. G. Monteiro","doi":"10.17221/23/2022-cjfs","DOIUrl":"https://doi.org/10.17221/23/2022-cjfs","url":null,"abstract":"This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)–1 to 11.64 g (100 g)–1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46885981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of the addition of instant rice mash on the textural properties of rice bread","authors":"Monika Augustová, I. Burešová, Rafaela Čuljak, Vikendra Dabash","doi":"10.17221/11/2022-cjfs","DOIUrl":"https://doi.org/10.17221/11/2022-cjfs","url":null,"abstract":"The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g–1 to 2.1 mL g–1 (10% of IRC) and 1.9 mL g–1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47479870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health","authors":"Fatma Kaya Yıldırım, Beyza Hatice Ulusoy, Nejat Shifamussa Hamed","doi":"10.17221/26/2022-cjfs","DOIUrl":"https://doi.org/10.17221/26/2022-cjfs","url":null,"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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44385250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of frying oil type on its stability and composition of fried food","authors":"J. Soukup, L. Kouřimská, M. Sabolová, M. Okrouhlá","doi":"10.17221/235/2021-cjfs","DOIUrl":"https://doi.org/10.17221/235/2021-cjfs","url":null,"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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48910242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}