Yanhua Xin, Jie Yang, San-Hu Zhao, Ke Chen, Ya-qin Zhao, Tiehao Zhang, Jianhua Zhang
The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage in A. flavus in a dose-dependent manner, resulting in altered succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase) activity, reduced ΔΨm levels, and markedly elevated MDA and ROS levels. Together, these findings suggest that SBT oil can mediate antifungal activity against A. flavus through a mechanism associated with its ability to disrupt the tricarboxylic acid (TCA) cycle and mitochondrial potential, leading to MDA and ROS accumulation.
{"title":"Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function","authors":"Yanhua Xin, Jie Yang, San-Hu Zhao, Ke Chen, Ya-qin Zhao, Tiehao Zhang, Jianhua Zhang","doi":"10.17221/234/2020-cjfs","DOIUrl":"https://doi.org/10.17221/234/2020-cjfs","url":null,"abstract":"The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage in A. flavus in a dose-dependent manner, resulting in altered succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase) activity, reduced ΔΨm levels, and markedly elevated MDA and ROS levels. Together, these findings suggest that SBT oil can mediate antifungal activity against A. flavus through a mechanism associated with its ability to disrupt the tricarboxylic acid (TCA) cycle and mitochondrial potential, leading to MDA and ROS accumulation.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42282488","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}
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder.
{"title":"Extrusion process of maize grits used for nixtamalization","authors":"Kristýna Olšaníková, E. Šárka, P. Smrčková","doi":"10.17221/188/2021-cjfs","DOIUrl":"https://doi.org/10.17221/188/2021-cjfs","url":null,"abstract":"The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49536314","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}
P. Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Y. D. Kasa, Raju Nagaraju, Janardhan Vanka, V. Kodali
Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L–1 to 51.6 µg L–1 and 0.5 µg L–1 to 0.6 µg L–1, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L–1 and 0.82 µg L–1 to 1.56 µg L–1. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water.
{"title":"Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water","authors":"P. Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Y. D. Kasa, Raju Nagaraju, Janardhan Vanka, V. Kodali","doi":"10.17221/200/2021-cjfs","DOIUrl":"https://doi.org/10.17221/200/2021-cjfs","url":null,"abstract":"Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L–1 to 51.6 µg L–1 and 0.5 µg L–1 to 0.6 µg L–1, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L–1 and 0.82 µg L–1 to 1.56 µg L–1. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48814308","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}
G. E. Soyutemiz, F. Çeti̇nkaya, Basak Sunguc Cinar, Tulay Elal Mus, A. Yibar, M. Dogan
This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety.
{"title":"Food safety inspection of tas kebab and salad processing line in a catering company","authors":"G. E. Soyutemiz, F. Çeti̇nkaya, Basak Sunguc Cinar, Tulay Elal Mus, A. Yibar, M. Dogan","doi":"10.17221/142/2021-cjfs","DOIUrl":"https://doi.org/10.17221/142/2021-cjfs","url":null,"abstract":"This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45479047","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}
Barbora Pohořelá, Andrea Poláchová, M. Ruzickova, M. Doležal, J. Pulkrabová, J. Panek
Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the longer term. The aim of this work was to evaluate a full-day diet from a currently renowned company that is producing box diets on the Czech market against a full-day diet of twenty randomly selected students. The results showed that the box diet met the required amount of protein, fat, vitamin E, cholesterol, and also the optimal intake of n-6 and n-3 fatty acids. The amount of saturated fatty acids (SFA) was only slightly increased. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content averaged 38 mg day–1, which did not meet the current requirements. The students' full-day diet was variable, the individual differences were large. Protein intake could be assessed as sufficient in most cases. The total fat intake ranged from 21 g day–1 to 126 g day–1. Seven out of twenty samples would satisfy the recommendation for SFA. The content of the essential acids EPA and DHA was below the detection limit with the exception of one sample (containing herring fillets).
{"title":"Nutritional evaluation of the full-day diet","authors":"Barbora Pohořelá, Andrea Poláchová, M. Ruzickova, M. Doležal, J. Pulkrabová, J. Panek","doi":"10.17221/273/2021-cjfs","DOIUrl":"https://doi.org/10.17221/273/2021-cjfs","url":null,"abstract":"Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the longer term. The aim of this work was to evaluate a full-day diet from a currently renowned company that is producing box diets on the Czech market against a full-day diet of twenty randomly selected students. The results showed that the box diet met the required amount of protein, fat, vitamin E, cholesterol, and also the optimal intake of n-6 and n-3 fatty acids. The amount of saturated fatty acids (SFA) was only slightly increased. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content averaged 38 mg day–1, which did not meet the current requirements. The students' full-day diet was variable, the individual differences were large. Protein intake could be assessed as sufficient in most cases. The total fat intake ranged from 21 g day–1 to 126 g day–1. Seven out of twenty samples would satisfy the recommendation for SFA. The content of the essential acids EPA and DHA was below the detection limit with the exception of one sample (containing herring fillets).","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44992989","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}
N. Afifah, A. Sarifudin, R. Kumalasari, N. Indrianti, L. Ratnawati, M. A. Karim, U. Hanifah, Aidil Haryanto, Yusnan Hasani Siregar, A. Taufan
In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10–7 to 10.04 × 10–7 m2 s–1.
{"title":"Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato","authors":"N. Afifah, A. Sarifudin, R. Kumalasari, N. Indrianti, L. Ratnawati, M. A. Karim, U. Hanifah, Aidil Haryanto, Yusnan Hasani Siregar, A. Taufan","doi":"10.17221/221/2021-cjfs","DOIUrl":"https://doi.org/10.17221/221/2021-cjfs","url":null,"abstract":"In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10–7 to 10.04 × 10–7 m2 s–1.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47180319","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}
M. Flegl, Carlos Alberto Jiménez-Bandala, Isaac Sánchez-Juárez, E. Matus
The food industry in Mexico is a precarious sector and lags behind other manufacturing industries, it is made up mainly of small and medium-sized enterprises. Its importance in the food assurance of the country requires strategic monitoring of the yield and efficiency variables that allow successful interventions to improve results. Commonly, the efficiency in the agriculture sector is evaluated as a one-stage data envelopment analysis (DEA) process using a specific set of variables. In this article, we applied a two-stage process to evaluate the efficiency in the Mexican food industry. The first stage evaluates the efficiency of the production, whereas the second stage evaluates the efficiency of investments in the sector. The process is demonstrated on a sample of 1 672 Mexican municipalities using data from 2014 and 2019 Census. The results indicate a growth in production efficiency with significant differences between regions. Moreover, the results also revealed very low investment efficiency in the whole food sector with a negative tendency.
{"title":"Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA","authors":"M. Flegl, Carlos Alberto Jiménez-Bandala, Isaac Sánchez-Juárez, E. Matus","doi":"10.17221/172/2021-cjfs","DOIUrl":"https://doi.org/10.17221/172/2021-cjfs","url":null,"abstract":"The food industry in Mexico is a precarious sector and lags behind other manufacturing industries, it is made up mainly of small and medium-sized enterprises. Its importance in the food assurance of the country requires strategic monitoring of the yield and efficiency variables that allow successful interventions to improve results. Commonly, the efficiency in the agriculture sector is evaluated as a one-stage data envelopment analysis (DEA) process using a specific set of variables. In this article, we applied a two-stage process to evaluate the efficiency in the Mexican food industry. The first stage evaluates the efficiency of the production, whereas the second stage evaluates the efficiency of investments in the sector. The process is demonstrated on a sample of 1 672 Mexican municipalities using data from 2014 and 2019 Census. The results indicate a growth in production efficiency with significant differences between regions. Moreover, the results also revealed very low investment efficiency in the whole food sector with a negative tendency.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47489658","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}
In this study, four different apple varieties were dried in a solar tunnel dryer using four different methods. Apple slices were immersed in a solution consisting of 0.5% ascorbic acid, 0.5% sodium metabisulphite, and 0.5% citric acid for 3 min. Constant measurements were performed in various parts of the dryer for drying air temperature, solar irradiation, air velocity, and relative humidity during drying. The change in the mass of apples was measured on a daily basis. Furthermore, ten mathematical models were used to study the drying process, which were Newton, Page, Henderson and Pabis, logarithmic, diffusion, two-term, two-term exponential, Midilli, Alibas, and logistic equation. Then, these models were compared in terms of their performance levels based on correlation coefficient (R2), chi-square value (χ2), and root mean square error (RMSE) between moisture ratios (MR) that were observed and predicted. Furthermore, we observed that the Alibas model and the two-term model revealed the ratio of drying in a satisfactory way for all drying methods.
{"title":"Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)","authors":"S. Karaaslan, K. Ekinci","doi":"10.17221/201/2021-cjfs","DOIUrl":"https://doi.org/10.17221/201/2021-cjfs","url":null,"abstract":"In this study, four different apple varieties were dried in a solar tunnel dryer using four different methods. Apple slices were immersed in a solution consisting of 0.5% ascorbic acid, 0.5% sodium metabisulphite, and 0.5% citric acid for 3 min. Constant measurements were performed in various parts of the dryer for drying air temperature, solar irradiation, air velocity, and relative humidity during drying. The change in the mass of apples was measured on a daily basis. Furthermore, ten mathematical models were used to study the drying process, which were Newton, Page, Henderson and Pabis, logarithmic, diffusion, two-term, two-term exponential, Midilli, Alibas, and logistic equation. Then, these models were compared in terms of their performance levels based on correlation coefficient (R2), chi-square value (χ2), and root mean square error (RMSE) between moisture ratios (MR) that were observed and predicted. Furthermore, we observed that the Alibas model and the two-term model revealed the ratio of drying in a satisfactory way for all drying methods.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41836789","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}
Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physico-mechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within the agreeable limit and after MH it also was within the permissible limit. Four different simulators were used to create food categories. These food simulators included distilled water, 3% acetic acid, 50% alcohol (ethanol), and n-heptane. The obtained results display that the total migration of food packages is dependent on the MH period, package material, and the simulator.
{"title":"Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality","authors":"Vikendra Dabash, I. Burešová, U. Grupa","doi":"10.17221/238/2020-cjfs","DOIUrl":"https://doi.org/10.17221/238/2020-cjfs","url":null,"abstract":"Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physico-mechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within the agreeable limit and after MH it also was within the permissible limit. Four different simulators were used to create food categories. These food simulators included distilled water, 3% acetic acid, 50% alcohol (ethanol), and n-heptane. The obtained results display that the total migration of food packages is dependent on the MH period, package material, and the simulator.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46333877","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}
Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Glc), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 ± 1.26 g (100 g)–1 and did not exceed 15 g (100 g)–1.
蜂蜜主要由碳水化合物组成，以单糖、二糖、三糖、四糖、五糖和低聚糖为代表。单个碳水化合物的含量和比例揭示了蜂蜜的来源和工艺特性的信息。对连续9年采自捷克共和国的5 987份天然蜂蜜样品进行了碳水化合物含量、果糖和葡萄糖含量(Fru + Glc)、果糖和葡萄糖比(Fru/Glc)和电导率(Ec)的分析。单糖，蜜糖(Mel)和Ec根据花蜜或蜜露的来源而变化。蔗糖(Suc)含量低，0.87±1.26 g (100 g) -1，不超过15 g (100 g) -1。
{"title":"Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic","authors":"H. Čížková, D. Titěra, P. Hrabec, M. Pospiech","doi":"10.17221/213/2021-cjfs","DOIUrl":"https://doi.org/10.17221/213/2021-cjfs","url":null,"abstract":"Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Glc), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 ± 1.26 g (100 g)–1 and did not exceed 15 g (100 g)–1.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45436603","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}
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