Potravinarstvo Slovak Journal of Food Sciences

Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo Welcome to administration panel en-US Authors who publish with this journal agree to the following terms: <ol type="a"> <li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a style="text-decoration: underline; color: #006666;" href="http://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> <li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a style="text-decoration: underline; color: #898e79;" href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</li></ol> editor@potravinarstvo.com (Ing. Peter Zajác, PhD.) capla@potravinarstvo.com (Ing. Jozef Čapla, PhD.) Sat, 26 Jan 2019 00:00:00 -0600 OJS 3.1.2.1 http://blogs.law.harvard.edu/tech/rss 60 Variation of fruits morphometric parameters and bioactive compounds of Asimina triloba (L.) Dunal germplasm collection https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1019 The objective of this study was to evaluate the morphological parameters and bioactive compounds (antioxidant activity, total polyphenol, flavonoid, and phenolic acid content) of 6 genotypes of dry Asimina triloba (L.) fruit from Slovak University of Agriculture in Nitra (Slovakia). Genotypes were obtained from the seeds that were sown in the year 2000. Their morphometric parameters were following: fruit weight from 59.00 to 241.19 g, fruit length from 50.14 to 140.11 mm, fruit diameter from 37.55 to 64.67 mm, number of fruits per cluster from 2 to 8, seed weight from 0.06 to 1.80 g, seed length from 16.33 to 29.11 mm, seed width from 9.56 to 18.33 mm, seed thickness from 4.98 to 9.75 mm, number of seeds in fruit from 4 to 16. The shape indexes of fruits were found ranging from 1.53 to 2.16. The variability of important is the average seeds weight from 7.40 to 35.61%, fruit weight from 14.84 to 32.95%, number of fruits per cluster from 18.21 to 32.54% and a number of seeds in fruit from 13.49 to 27.72%. The other characteristics are more or less stable. Total polyphenol content ranged from 22.13 to 37.36 mg GAE per g, total flavonoid content from 15.10 to 32.03 mg QE per g and phenolic acids content from 0.23 to 0.76 mg CAE per g. All tested samples exhibited DPPH radical scavenging activities with values from 2.84 to 7.04 mg TEAC per g. Antioxidant activity by molybdenum reducing antioxidant power method ranged from 97.25 to 275.41 mg TEAC per g of dry matter. Differences between the genotypes were significant in all observed parameters. This species is potential for propagation and practice used in the Slovak Republic. Ján Brindza, Olga Grygorieva, Svitlana Klymenko, Olena Vergun, Ján Mareček, Eva Ivanišová Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1019 Sat, 26 Jan 2019 06:16:23 -0600 Consumers´ awareness of food safety https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1003 Eating food is one of the most important needs of every person, so their safety and quality should be crucial for everyone. People expect, that food they eat is hygienically and health safe. Unfortunately, people usually start to focus on food safety only when various food scandals are exposed and it is too late. Mass consumption of food is the cause of a high risk to human health, but only in the case of harmful food. Food-borne diseases are a common and widespread phenomenon in all parts of the world, regardless of the economic development of the country. Protection of human, animal and plant health is one of the main economic priorities of each country. The political objective of the European Union is therefore to ensure that European Union citizens have access to safe and nutritious foods, so it must meet strict safety standards. In ensuring food safety, it is necessary to take into account all aspects of the food production chain as a whole, because each subject can have a potential impact on food safety. This paper deals with the issues of food safety and food quality. The main objective was to find out how consumers perceive higher quality food and whether they read information included on the food packaging. Primary data were obtained from a survey that was conducted on the sample of 478 respondents living in Slovakia. For a deeper analysis, several assumptions, which were verified by Friedman Test, Chi-Square Test of Independence, Wilcoxon Signed-Rank Test, were formulated. The survey has found out that 84% of respondents buy higher quality food and 60% purchase them because of health-related reasons. More than half of respondents search for the information about food safety on the Internet and the same percentage considere government as the most reliable source of information about food safety. Unfortunately, just more than one quarter of them read the information on food label and for 34% is this information unsufficient. Ľudmila Nagyová, Alexandra Andocsová, Andrej Géci, Peter Zajác, Jozef Palkoič, Ingrida Košičiarová, Jozef Golian Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1003 Sat, 26 Jan 2019 06:18:20 -0600 Consumer behaviour of young generation in slovakia towards cocoa-enriched honey https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1013 The new trend of healthy lifestyle increases consumers´ attention towards superfoods or functional food. Due to this fact, honey enriched with various healthy foods such as cocoa, cinnamon, ginger or dried fruits has started to appear on the European market. The aim of this research paper was to investigate consumer´s perception and preferences for cocoa-enriched honey. Consumer research was based on questionnaire survey extended by product testing. This survey was conducted in 2018 (February and March) and in total 257 young Slovak consumers between 18 - 30 years participated. Each respondent tested and evaluated sensory attributes of the product (taste, aroma, colour and texture) using a 5-point scale. Statistical analyses included Friedman test, Mann-Whitney U test, Fisher's Exact Test, Pearson Chi-square test and Cramer'V coefficient. Results showed that the cocoa-enriched honey was evaluated as tasty, aromatic, gently, delicious, special, with ideal sweetness and amount of cocoa. All sensory attributes were evaluated positively (2 - good). Females were more interested in the purchase of this product. Moreover, the product would be purchased mostly by respondents who consider it a healthier alternative to commercial chocolate spreads or by those who consider their eating habits healthy. Laboratory tests revealed that the antioxidant activity of the product was higher in comparison to normal honey. In conclusion, the obtained information could be used in product positioning, promotion and designing appropriate marketing strategy. Peter Šedík, Elena Horská, Eva Ivanišová, Miroslava Kačániová, Andrzej Krasnodębski Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1013 Sat, 26 Jan 2019 06:20:25 -0600 Ecotoxicological studies of Akmola region lakes https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/824 The research object is water, bottom sediments in Akmola region lakes located in the intensive agriculture area. The territory of Akmola region is subjected to intensive human impacts, including the inevitable pollution with agricultural pesticides, which are ecotoxicants. The work has carried out hydrochemical studies in technogenic polluted lakes: general hydrochemical indicators, persistent organic pollutant content. The POPs in the samples were determined on the gas chromatograph Clarus 580 (PerkinElmer) with a mass spectrometer detector Clarus-SQ 8. According to the analysis results, the general hydrochemical pollution is classified as an average. The MPC excess indicators in the Akmola region lakes are observed for salt ammonium (up to 0.002 MPC), magnesium (up to 1.15 MPC), nitrites (up to 1.12 MPC), petroleum products (up to 1.98 MPC), iron (up to 2.0 MPC), SSAS (up to 3.8 MPC). High concentration indicators for the sulphate (3.5 MPC), copper (4.3 MPC), magnesium (1.125 MPC). Mainly the lakes are dominated by sulfates, ion chloride. But in general among 21 investigated POPs 8 substances are accumulated in bottom sediments of the investigated Zhalauly, Tastykol lakes, Unnamed Lake to the south of Akkol village, Itemgen lake, Zhalanash lake near Malinovka village (near Astana city), Kokay, Yesey, Bolshoe Chebachie. Lyailya Akbayeva, Erdaulet Tulegenov, Ainur Omarbayeva, Nazira Kobetaeva, Zina Nurgalieva, Yerlan Nurkeyev, Patrícia Martišová, Vladimir Vietoris, Assylbek Zhanabaev Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/824 Sat, 26 Jan 2019 06:22:07 -0600 The composition and content of phenolic compounds in tea, grown in humid subtropics of Russia https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/990 The article presents the results of studies on the dynamics, qualitative and quantitative composition of phenolic compounds of tea raw materials and tea of new forms of selection of the Institute. The regularity in their synthesis by months is determined, which affects the quality indicators of the end product and necessitates blending to the repaired tea. The accumulation of tannins in tea raw materials depends on hydrothermal conditions, in particular, the amount of precipitation. The content of tannin increases from May to June, then there is some decline in their content, due to hydrothermal stress, slowing the synthesis of tannins in the tea leaf. The content of the water-soluble fraction gradually increases from May to July, and then there is a slight decline. It is shown that the accumulation of phenolic compounds in tea raw materials varies during the collection season. The contents of theaflavins increased from the beginning of the collecting sheet to its completion. The content of thearubigins showed peaks: the lowest rate in June, the highest in August. It was revealed that a sharp drop in the synthesis of thearubigins in June is associated with the onset of the summer dormancy of growth and synthetic processes. The synthesis of both indicators depends on meteorological conditions. The comparative analysis of the samples of tea raw materials collected from experimental plants is carried out. It is shown that the content of tannin and extractive substances in the raw materials of the studied varieties and mutant forms is high. In terms of the ratio of theaflavins and thearubigins, tea made from experienced raw materials meets international requirements. Determination of the qualitative composition of the catechin group of green tea, produced from raw materials of new forms, showed a high level of accumulation of the main groups of catechins. Nataliia Platonova, Anton Astanin, Sergey Sedykh, Lidiia Samarina, Oksana Belous Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/990 Tue, 29 Jan 2019 10:29:14 -0600 Neuromarketing and the decision-kaking process of the generation Y wine consumers in the Slovak Republic https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1018 In recent years, interest in scholarly research on buying behaviour of Generation Y has grown. However, studies are mainly realized abroad and many of them deal with this issue in general. The purpose of this paper is to identify the factors influencing the decision-making process of the Generation Y customers in the selection of wine in the Slovak Republic. A total of 21 respondents participated in the survey. Eye-tracking and a questionnaire were selected for research. For processing and evaluating the eye-tracking research, the Gazepoint Analysis UX Edition software and Microsoft Excel were used. For statistical data analysis, the Kruskal-Wallis test and Spearman's non-parametric test were performed. Based on the results of the questionnaire and the testing, a label was the most important factor. Differences were noted at the moment of examining the information on a label. The most important factor determined by the questionnaire survey was variety, or vintage year, but by using measurement, the most important factor was label design. With regard to bottle shape, the most preferred was the Bordeaux type of bottle. Testing was carried out in laboratory conditions that only simulated the real selection of wine. This could have caused the difference between conscious decision-making and unconscious visual attention. Therefore, in the future, it is recommended to carry out similar research using a mobile eye camera to realize the test with real wine bottles. It is also assumed to involve other methods to obtain information about real attention of the tested probands. The presented research provides information for winegrowers and merchants who can improve their products and communicate effectively with customers. Findings are particularly beneficial because this research is among the first carried out in this area and it was not based only on conscious participation of respondents, but also on unconscious perception, because a deeper understanding of unconscious influences, that shape consumer's decision, helps to better understand consumer's behaviour. Jana Němcová, Jakub Berčík Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1018 Tue, 29 Jan 2019 10:36:36 -0600 Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/929 Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1. Different rheological models are tried; Power-law was best fitted with the experimental data (R2 ≥0.98). Temperature dependence of viscosity was found out using an Arrhenius-type relationship at a shear rate of 10, 50, 100 s-1 IR analysis was done to know the influence of functional groups on rheological properties of purees. Consistency index (K) of puree increases with increase in TSS content but at a fixed TSS, there is a decrease in K with an increase in temperatures but the opposite was observed for flow behavior index (n). Puree showed a shear thinning behavior with an increment in temperature level and puree having 5 °Brix (8.37) has higher activation energy (kJ.mol-1) than 3 °Brix (6.32).   Jaga Mohan Meher, Bidyut Mazumdar, Amit Keshav Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/929 Fri, 15 Feb 2019 09:41:08 -0600 The field and laboratory study of the collection samples of onion breed Allium cepa L. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1012 <div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;">Thirteen collection samples of Allium cepa L. of different ecology-geographical origin grown in the Crimea conditions are given. Morphometric characteristics of the bulbs - the form index, the diameter, the height, the weight, the thickness and the quantity of rich skins are analyzed. The greatest output of standart production (90 - 95.6%) was observed for all breeds. The biochemical values of the Allium cepa L. samples under study were examined by the traditional methods. It is marked that the dry substances, the sugars sum, the mono- and disaccharides in the majority of the samples exceed the standart (Yaltinsky rubin) on 14 - 39%, 11 - 48% and 36 - 150% correspondently. The samples with the high concentration of essential oil are singled out: Yaltinsky rubin (Crimea), Tavrichesky (Crimea), Blood red flat (Netherlands) and Brown Beauty (USA) - 4.5, 6.2, 5.6 and 4.4% correspondently. The microsculpture of Allium cepa L. leaf was studied by the method of raster electron mi-croscopy and the essential breed differences of the stomata quantity and their arrangement towards the leaf level were distinguished. The results of electron-microscopic research indicate the different level of Allium cepa L. samples adaptability. Allium cepa L. samples under study of the southern subspecies are recommended for the development of the new breeds with the advanced nutritional qualities.</div> Victor Nemtinov, Yulia Kostanchuk, Svetlana Motyleva, Lidiya Timasheva, Olga Pekhova, Ivan Kulikov, Sergei Medvedev, Alexander Bokhan Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1012 Fri, 15 Feb 2019 09:51:15 -0600 Bioinformatics analysis of aflatoxins produced by Aspregillus sp. in basic consumer grain (corn and rice) in Saudi Arabia https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1020 The food contaminants by aflatoxins are inevitable even when all precautions and good agricultural practices are applied. Samples of white rice and corn (yellow, red) grains were collected from different local markets and houses. Three Aspergillus flavus strain isolated were identified using molecular characterization of AFLR (aflR) toxin gene. DNA genome of the three A. flavus isolates (namely A. flavus _ YC; A. flavus _ RC; A. flavus _ Rice) which corresponds to isolates from, yellow corn, red corn and white rice respectively were used as a template for PCR to amplify Aspergillus flavus AFLR (aflR) toxin gene. Partially sequenced was amplified using a specific primer set to confirm its identity, phylogenetic relationships between the three isolates as well as determination of the corresponding antigenic determinants. The epitope prediction analysis demonstrated that there were 1, 2, 3 and 4 epitopes whose score were equal 1 in A. flavus _ YC; A. flavus _ RC; A. flavus _ Rice, respectively. Interestingly, there were great dissimilarity in the epitope sequences among the three isolates except in RLQEGGDDAAGIPA, SPPPPVETQGLGGD, RPSESLPSARSEQG and PAHNTYSTPHAHTQ were found to be similar between all isolates. This work articulates that the molecular identification and characterization of three A. flavus using Aspergillus flavus AFLR (aflR) toxin gene and the unique antigenic determinants that could be used for design of a broad-spectrum antibody for rapid detection of A. flavus in foods and support quality system of food safety. Latifa Al Husnan, Muneera Al Kahtani, Randa Mohamed Farag Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1020 Fri, 15 Feb 2019 10:07:36 -0600 Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1024 Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05. Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1024 Fri, 15 Feb 2019 10:23:42 -0600 Healthy eating index and different fruit dietary habits in Slovak adult female https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1010 The healthy index is a tool for evaluation of nutrition recommendation aimed at prevention of chronic diseases. A lot of studies have been devoted to HEI of different aged groups of people but dates about Slovak population have been still missed. The goal of the study was to evaluate the Healthy Eating Index (HEI) in nutrition of adult female, determine their components in relation of parameters of anthropometry and body composition. Secondly, the research work was also aimed at the comparison of partial score HEI among groups of female with different fruit intake. Daily nutrition was evaluated by 24 hours dietary recalls. In set of female (average age 31.1 ±9.1 years) the average HEI index reached up 53.0 ±8.8 points in accord with medium degree of diet, it means dietary improvement has been highly recommended. In respect of all assayed components of index the best results achieved the variety of diet (8.8 ±1.3 points) and the worst the natrium intake (0.7 ±2.0 points). The average score for the individual components pointed to neccesary of increase in the grain intake and vegetable, on the other hand the intake of cholesterol, saturated fats and especially natrium should be decreased. The differences between groups with various intake of fruit (with recommended intake and insufficient intake) in the rest 9 components have not been proved as significant. The occurrence of risk values of body index, body fats determined by bioelectric impedance and android risk based on circumference of hips can not be considered between groups as significant. Average HEI has been in significance correlation with age (r = 0.240; p <0.05), circumference of hips (r = 0.2312; p <0.05) and body weight r = 0.1748; p <0.05). Future studies have been needed to evaluate diet according to the HEI in different groups of population in Slovakia. Katarína Fatrcová-Šramková, Marianna Schwarzová, Tünde Juríková Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1010 Mon, 18 Feb 2019 10:27:57 -0600 Bioactive compounds evaluation in different types of Czech and Slovak honeys https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1025 Honey contains important bioactive compounds (enzymes, phenolic compounds, vitamins, and minerals) with several positive health effects for humans. In the study six types of honey (acacia, rape, floral, multi flower, forest, and honeydew honeys), of Czech and Slovak origin, were evaluated for bioactive compounds by means of color, polyphenols and antioxidant capacity analyses. The brightest color of honeys, the lowest values measured spectometrically, had acacia and rape honeys, followed by floral, and darker multi flower and forest honeys, and honeydew honeys. Polyphenols (PP) amount, determined by spectrophotometric method with Folin-Ciocalteu reagent, was highest for the darkest honeydew honeys, followed by multi flower and forest honey, brighter floral honeys, and rape and acacia honey. Honeys polyphenols were in the range from 54.0 to 254.2 mg GAE.100g-1. The total antioxidant capacity (TAC) was analyzed by spectrometric methods with ABTS and DPPH reagents. Antioxidant capacity values are in agreement with the PP contents order. They were highest also for honeydew honeys (59.2 - 89.6 and 73.1 - 118.7 mg TE.100g-1), followed by multi flower (66.0 and 56.7 mg TE.100g-1) and forest honey (56.0 and 49.1 mg TE.100g-1), then floral honeys (33.0 - 49.2 and 27.8 - 38.7 mg TE.100g-1) and the lowest values for rape (19.0 and 28.1 mg TE.100g-1) and acacia (15.5 and 11.3 mg TE.100g-1) honey. A positive correlation between color, PP amount and TAC was evaluated for analyzed honeys. Darker honey samples showed higher values of phenolic compounds and antioxidant potential, therefore they belong to the honey types with higher amount of bioactive compounds such as antioxidants.    Soňa Škrovánková, Lukáš Snopek, Jiří Mlček, Eva Volaříková Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1025 Mon, 18 Feb 2019 11:08:52 -0600 Molecular characterization and genetic diversity in some Egyptian wheat (Triticum aestivum L.) using microsatellite markers https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/978      Wheat (Triticum aestivum L.) is the most important and strategic cereal crop in Egypt and has many bread wheat varieties. Seventeen Egyptian bread wheat varieties used in this study with a set of sixteen wheat microsatellite markers to examine their utility in detecting DNA polymorphism, estimating genetic diversity and identifying genotypes. A total of 190 alleles were detected at 16 loci using 16 microsatellite primer pairs. The number of allele per locus ranged from 8 to 20, with an average of 11.875. The polymorphic information content (PIC) and marker index (MI) average values were 0.8669, 0.8530 respectively. The (GA) n microsatellites were the highest polymorphic (20 alleles). The Jaccard's Coefficient for genetic similarity was ranged from 0.524 to 0.109 with average of 0.375. A dendrogram was prepared based on similarity matrix using UPGMA algorithm, divided the cultivars into two major clusters. The results proved the microsatellite markers utility in detecting polymorphism due to the discrimination of cultivars and estimating genetic diversity.  Ayman El-Fiki, Mohamed Adly Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/978 Tue, 19 Feb 2019 11:59:07 -0600 Wheat bran stabilization and its effect on cookies quality https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1021 Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.   Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1021 Tue, 19 Feb 2019 11:32:15 -0600 Characteristics of textural and sensory properties of Oštiepok cheese https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/855 Oštiepok is a traditional half-fat semi-hard cheese made in Slovakia. The basic raw material used to produce oštiepok cheese is ewe's milk, a mixture of ewe's and cow's milk or cow's milk. Oštiepok cheese is produced either directly at a small-scale mountainside sheep farm, using the traditional on-farm method of production, or at dairies, using the industrial method. Oštiepok cheese was produced as far back as the beginning of the 18th century. An industrial production of Oštiepok cheese using cow's milk were laid by the Galbavý family in Detva (Slovakia) in 1921. The cheese is originally made by cutting off fresh sweet cheese, which is pressed into a wooden, hand-cut and decorated round shape where it is left to stand. Subsequently, it is removed and immersed in warm salty water, left to stand there until the salt penetrates completely in. Then it is necessary that it pass slightly. In its salty water, the ostrich produces its traditional durability, its surface is slightly peeled, mostly yellowish. This cheese may or may not be steamed and may be smoked or unsmoked. Slovenský oštiepok is a protected trade name under the EU's protected geographical indication. A similar cheese is made in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products. In this study we have characterized textural and sensory properties of the Oštiepok cheese produced in Slovakia made from ewe's milk, a mixture of ewe's and cow's milk and cow's milk. Peter Zajác, Patrícia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/855 Sat, 23 Feb 2019 10:06:13 -0600 The evaluation of selected qualitative parameters of sweet potato (Ipomoea batatas L.) in dependence on its cultivar https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1036 The sweet potato (Ipomoea batatas L.) is relatively known vegetable species, but it is grown only on small area in the Middle European region. Its cultivars are characterized by different colour of tuber flesh which can be white, beige, yellow, orange and purple. The aim of this study was to determine and compare selected qualitative parameters of tubers (total carotenoids, vitamin C and total soluble solids) among orange, white and purple sweet potato cultivars. The field experiments were established at Slovak University of Agriculture in Nitra in 2016 and 2017. Sweet potatoes were grown by hillock system with using of black non-woven textile for soil mulching. The tuber harvest was realised on the 6th October 2016 and 13rd September 2017. The highest content of total carotenoids was found in orange sweet potato cultivars (78.47 - 122.89 mg.kg-1 fresh weight) and its values were multiple-fold higher in comparison with purple (4.22 mg.kg-1 f. w.) and white (10.71 mg.kg-1 f. w.) cultivars. Orange cultivars were also richer source of vitamin C (246.31 - 325.99 mg.kg-1 f. w.) compared to white (179.66 mg.kg-1 f. w.) and purple (187.75 mg.kg-1 f. w.) cultivars of sweet potatoes. The total soluble solids, expressing mainly sugar content, was higher in purple (10.13 °BRIX) cultivar of sweet potatoes, followed by cultivars with orange (8.52 - 9.72 °BRIX) and white (5.57 °BRIX) tuber flesh. Obtained results showed the significant effect of cultivar, characterized by different tuber flesh colour, on the composition and contribution of sweet potatoes for human health.  Miroslav Šlosár, Alžbeta Hegedűsová, Ondrej Hegedűs, Ivana Mezeyová, Ján Farkaš, Marcel Golian Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1036 Sat, 23 Feb 2019 11:44:33 -0600 Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1080 The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively. Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1080 Wed, 27 Feb 2019 04:23:59 -0600 Goat yoghurt drinks with elevated α-linolenic acid content and enriched with yacon fiber https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1031 Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control.  Markéta Borková, Miloslav Šulc, Alena Svitáková, Klára Novotná, Jana Smolová, Jitka Peroutková, Ondřej Elich Copyright (c) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1031 Wed, 27 Feb 2019 04:40:01 -0600 Unusual aspects of the fat content of mealworm larvae as a novel food https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1089 The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg-1 to 282 g.kg-1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg-1. This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm. Martin Adámek, Jiří Mlček, Anna Adámková, Marie Borkovcová, Martina Bednářová, Zuzana Musilová, Josef Skácel, Jiří Sochor, Oldřich Faměra Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1089 Mon, 25 Mar 2019 00:00:00 -0500 Characteristics of flour and dough from purple and blue wheat grain https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1043 The characteristics of flours and doughs prepared from wheat grains containing purple pericarp (variety PS Karkulka and Jumiko) and wheat grain containing blue aleurone (variety Skorpion) were tested and compared with commercial wheat to evaluate the applicability of colored wheat in bread making. The fine flours prepared from colored wheat grains significantly differed in the activity of the amylase enzyme, expressed as Hagberg falling number. Zeleny sedimentation volume of flour prepared from grains of the PS Karkulka variety (36 mL) was significantly higher than the values of AF Jumiko and Skropion (34 mL) varieties. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion can be elongated; the dough is, however, weak and can be expected to rupture more easily than dough prepared from variety AF Jumiko, as well as commercial flour. Even if some variations in the values of farinographic dough development time and stability were also observed, clear differences in the behavior of doughs prepared from colored and commercial flours were not found. The differences in dough behavior during heating test were also negligible. It can be concluded that none of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in yeast-leavened bread production. Iva Burešová, Václav Trojan, Martin Helis Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1043 Mon, 25 Mar 2019 00:00:00 -0500 Natural fruit beverages fortified by biologically active substances of grape vines https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1051 Based on the study of general knowledge of biochemical and all subsequent developmental studies of organic matter, especially products of grapevine and selected fruit products, a comprehensive study of processing technologies is prepared. Use of a combination of vine products and fruit products in the form of natural grapes. Beverages are researched and developed to be purely natural on the basis of grape musts, blue and white, either individually and again separately in targeted combinations, both biochemically, organoleptically and colorfully, with fruit sources. The core of grape value of biologically active substances is an integral and essential new part and condition of designing these beverages. Their increased biological values, which create the preconditions for containment and if properly managed on the basis of scientific knowledge, may in some cases almost result in the elimination of synthetic additives. It should be noted that 20 – 25% of the adult population suffers from many unexpected allergies, for example, to the sulphite content, although its content in the final product does not exceed the health-approved normatives. And there are many other, interrelated relationships. Beverages are technologically dealt with both without alcohol fermentation and with this fermentation, but only based on their compositional natural resources. They are therefore suitable for the entire population profile. The whole set contains 7 variants and a combination of natural beverages from different fruits. Including natural beverages with or without alcoholic fermentation from the must of white wine grapes, the juice of apple puree with those of biologically active substances from the products grapevine. Three months of monitoring and determination of basic (oenological) values and biologically active substances were performed on these products. The high-performance liquid chromatography method with a refractometric detector determined amount of sugar and alcohol, whilst titrating determined total and volatile acids and free sulfur dioxide. Yeast assimilable nitrogen, total anthocyanins and polyphenols were determined by spectrophotometry, antioxidant activity by DPPH and ABTS methods. Lukáš Snopek, Jiří Mlček, Vlastimil Fic, Irena Sytařová, Soňa Škrovánková Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1051 Mon, 25 Mar 2019 00:00:00 -0500 Microbiota of different wine grape berries https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1047 The wine grape berries share a complex microbial ecology including filamentous fungi, yeasts and bacteria. The microbiota reveals different physiological characteristics and depends on the grape ripening stage and the availability of nutrients with different effect on wine production. The microbiota of grape berries (n = 12) was isolated and identified in the present study. The samples were collected in September 2018. Grape berries were obtained from Vrbovo vineyard located in Slovakia. The grape berries investigated belonged to Blue Frankish, Cabernet Sauvignon, Chardonnay, Dornfelder, Feteasca regala, Green Veltliner, Irsai Oliver, Mūller Thurgau, Pálava, Pinot Blanc, Rhinriesling and Welschriesling varieties. The microorganisms were cultivated on Malt extract agar (MEA) at 25 °C for five days in aerobically for microscopic filamentous fungi and Tryptone Soya agar (TSA) at 37 °C for 24 – 48 h aerobically for bacteria and yeasts. Total bacterial counts on different wine grape berries ranged from 2.57 ±0.09 in Chardonnay to 4.39 ±0.21 log CFU.g-1 in Pálava. Microscopic filamentous fungi count ranged from 1.18 ±0.03 in Blue Frankish to 2.60 ±0.17 log CFU.g-1 in Welschriesling. MALDI-TOF MS Biotyper mass spectrometry was used for identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. The most identified microscopic fungal species was Alternaria sp., for yeasts Issatchenkia orientalis and Leuconostoc mesenteroides subsp. mesenteroides for bacteria. Miroslava Kačániová, Simona Kunova, Soňa Felsöciová, Eva Ivanišová, Attila Kántor, Czeslaw Puchalski, Margarita Terentjeva Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1047 Mon, 25 Mar 2019 00:00:00 -0500 Qualitative parameters of protein gels from albumen base https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1049 The aim of this research was to monitor strength of egg albumen gels depending on addition additives - salt, sugar, corn syrup, citric acid, citric acid in combination with sugar, whey protein and apple fiber. The egg albumen gel was prepared under two temperature limits at 70 and 90 °C. The highest strengths of egg albumen gel were achieved at 90 °C in the albumen gel with the addition of 1% citric acid and 3.5% sugar with a strength of 7.38 N, with the lowest strength of 1.61 N being achieved with the albumen gel with 0.1% salt. For an egg albumen gel prepared at 70 °C, the strength ranged from 1.34 N (0.1% salt) to 6.63 N (1% citric acid + 3.5% sugar). On average, the pH of egg albumen gels ranged from 4.67 (1% citric acid + 3.5% sugar) to 9.05 (0.1% salt). For the strength of egg albumen gel and pH with additives of various additives at a given concentration, a statistically significant difference was found. Sylvie Ondrušíková, Šárka Nedomová, Alžbeta Jarošová, Vojtěch Kumbár Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1049 Mon, 25 Mar 2019 00:00:00 -0500 Gluten-free rice muffins enriched with teff flour https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1045 In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors. Lucia Minarovičová, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, Veronika Kepičová Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1045 Mon, 25 Mar 2019 00:00:00 -0500 Mycotoxin-producing Penicillium spp. and other fungi isolated from grapes for wine production in Small Carpathians wine region https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1044 The diversity of mycobiota associated with grapevine in Vrbove, Slovakia at the harvest time in 2018 was evaluated. Fourteen samples of grapes were analyzed by plating methods and by plating methods with surface disinfection. The identification of fungi was performed using the morphological and microscopical characteristics. From the 1001 strains detected and identified from exogenous mycobiota, the most frequent genera were Alternaria, Rhizopus and Sordaria. Their relative density was low, except Alternaria. The most frequently encountered moulds and with the highest relative density from endogenous mycobiota were Alternaria, Cladosporium and Penicillium. Most of all genera had relative density less than 1%. Penicillium contributed small proportion in both sources. Penicillium citrinum was the most dominant species in exogenous and endogenous mycobiota. Penicillium expansum and P. glabrum were recorded in exogenous source and P. hordei, P. chrysogenum and P. griseofulvum in endogenous. Potentially toxigenic Penicillium species were tested for their toxigenic ability by thin layer chromatography method. Out of 15 tested isolates representing five potentially toxigenic species 11 produced at least one mycotoxin. Positive toxinogenity was detected in all tested strains of Penicillim citrinum (9/9). Soňa Felšöciová, Miroslava Kačániová Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1044 Mon, 25 Mar 2019 00:00:00 -0500 The influence of selenium on selected heavy metals cumulation in Oyster mushroom fruiting bodies https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1037 Food safety is a very frequent topic. The article deals with the problems of fortification of the most grown mushroom in Slovakia, and the 3rd most grown mushroom in the world, Pleurotus ostreatus. Due to the high environmental pollution of soils and air, there is a risk of the production of dangerous fruiting bodies with high heavy metals content. It is known that these substances can promote serious health effects on human body, such as bone weakness or kidney damages (cadmium) and negative process of cognitive developing (lead). The experiment was focused on biofortification with selenium to reduce the accumulation of selected heavy metals (lead, cadmium) in oyster mushroom, grown with intensive cultivation under artificial conditions. This work confirms that the application of sodium selenate to the growing substrate with straw as the main component can reduce the accumulation of cadmium (by 22.45%) and lead (by 64.81%). Research by various authors reported the ability of the oyster mushroom to embed selenium from the substrate into the fruiting bodies. Based on the results of the experiments, we propose to fortify the growing substrate for the production of oyster mushroom by selenium. This way we produce a food with a high antioxidant potential. Marcel Golian, Alžbeta Hegedűsová, Marianna Trochcová, Adriána Maťová, Miroslav Šlosár Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1037 Mon, 25 Mar 2019 00:00:00 -0500 Quality of biscuits as affected by addition of fibre https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1034 The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas. Viera Šottníková, Radka Langová, Luděk Hřivna, Šárka Nedomová, Miroslav Jůzl Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1034 Mon, 25 Mar 2019 00:00:00 -0500 Functional properties of muffin as affected by substituing wheat flour with carob powder https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033 Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 μm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 aw was observed in control sample, significantly higher aw values were determinated in fortified muffins (0.912 – 0.923 aw). The antioxidant characteristics were determinated using spectrophotometric assays for total phenolics (TPC), total flavonoids (TFC), radical scavenging activities (DPPH, ABTS) and hydrogen peroxide scavenging (HPS). TPC values gradually increased with the increase in level of carob powder from 348.1 to 829.1 μg gallic acid.g-1 dry matter but TFC values significantly increased in muffin with 15 and 20% (w/w) of carob powder. All the antioxidant assays showed strong and positive association with the increase in level of carob powder. Addition of carob powder resulted in the increase of browning index and FAST index as a metrics of the formation of Maillard products. Libor Červenka, Michaela Fruhbauerová, Helena Velichová Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033 Mon, 25 Mar 2019 00:00:00 -0500 Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1030 This article deals with the comparison of biologically active substances (antioxidant capacity, content of polyphenols and flavonoids) in samples of common and liturgical wines. For determination were chosen these varieties Pinot Noir, Red Traminer and Chardonnay. The total content of polyphenols and flavonoids were found by visible diode array spectrophotometer. For determination of total antioxidant capacity was used the DPPH test. Results of this paper did not prove a general difference between liturgical and common wines, although between individual samples a statistically significant difference was found. Furthermore, the results show considerably higher values of biologically active substances in red wines Pinot Noir against white wine Red Traminer and Chardonnay – the total antioxidant capacity was considerably in excess of values up to 30 times, the total content of polyphenols up to 50 times and the total content of flavonoids up to 50 times. From the content of biologically active substances point of view, the red wine is recommended for human health. Jiří Mlček, Anna Adámková, Soňa Škrovánková, Martin Adámek, Monika Ontrášová Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1030 Mon, 25 Mar 2019 00:00:00 -0500 Chicken skin gelatine as an alternative to pork and beef gelatines https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1022 Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins. Petr Mrázek, Pavel Mokrejš, Robert Gál, Jana Orsavová Copyright (c) 2019 Potravinarstvo https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1022 Sat, 23 Mar 2019 02:19:23 -0500 The importance of milk and dairy products consumption as a part of rational nutrition https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1050 The paper is focused on the issue of consumption of milk and dairy products as an important part of the rational nutrition of the population of the Slovak Republic. The aim of the paper is to highlight the development of consumption of drinking milk and selected dairy products, including cheese and acid-based products, in the last 20 years in the conditions of the Slovak Republic. Furthermore, the paper focuses on comparing current consumption of milk and dairy products with recommended intakes resulting from the rationalization of diet. Based on the results, it can be stated that the consumption of milk and dairy products is insufficient at the level of 70% of the recommended consumption intakes of the selected food group. In connection with this, it is important to note that the consumption of drinking milk is low. The results obtained by processing the secondary data were supplemented with the primary data obtained from the questionnaire survey. Based on the results, we have conclude that most consumers are trying to maintain a healthy lifestyle and rational diet, which is just the consumption of milk and dairy products. Consumers especially prefer drinking milk, cheese and yoghurt, whose consumption is still low, which the respondents attribute to the high prices of the monitored products as compared to their income. On the other hand, the results showed the main factors determining the consumption of milk and dairy products, among which we can include quality, composition, price, durability and nutrition data. Based on the results obtained by processing secondary data and primary research, we suggest informing and educating consumers about the positive health effects and highlighting the recommended benefits to a greater extent. Ľubica Kubicová, Kristína Predanocyová, Zdenka Kádeková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1050 Sat, 27 Apr 2019 00:00:00 -0500 Assessment of lipid peroxidation in dairy cows with subclinical and clinical mastitis https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1052 Mastitis is still one of the major causes of economic losses in dairy sector. The routine application of bacteriologic examination of milk samples is often insufficient and for this reason, alternative parameters are used to identify trends in the development of the udder health. Therefore, the objectives of this study were to determine the relationship of oxidative product levels, using malondialdehyde (MDA) as a marker on occurrence of mastitis and its causing pathogens. Dairy herd of 223 Slovak spotted cattle were tested for etiology and occurrence of mastitis based on assessment of clinical signs, abnormal udder secretions, Californian Mastitis Test (CMT) with subsequent collecting of milk samples for bacteriological examination. From 892 quarter milk samples were selected for MDA detection 51 subclinical (SM) and 26 clinical mastitis (CM) quarters with positive CMT score and positive bacteriological examination of Staphylococcus spp. and Streptococcus spp. as well 40 healthy quarters. Results showed that among the current pathogens of the mammary gland belong CNS, S. aureus, S. sanguinis, S. uberis and E. coli, which were the most frequently isolated from SM and CM. The highest MDA level was observed from clinical cases of mastitis however, increased MDA levels were detectable from subclinical cases. Bacterial isolates from subclinical quarter milk samples are different levels of MDA. In this study, we found that quarter milk samples infected with S. uberis were higher compared to other pathogens. In conclusion, differences in both severity of mastitis and mastitic pathogens were associated with differences of oxidative products in infected udders. František Zigo, Juraj Elečko, Milan Vasiľ, Zuzana Farkašová, Martina Zigová, Ladislav Takáč, Jana Takáčová, Jolanta Bujok, Ewa Pecka Kielb Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1052 Sat, 27 Apr 2019 00:00:00 -0500 Fruit as a source of antioxidants and trends in its consumption https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1042 The positive effects of fruit on human health are mainly attributed to their antioxidant activity. The aim of this work was to observe public awareness about antioxidants consumed in fruit, to analyze their preferences and the frequency of fruit consumption in selected population groups. Preferences were assessed by questionnaire, which was attended by 220 respondents. Information about the presence of antioxidants in fruit showed 85% of respondents. Temperate zone fruit is prefered by 48% of respondents and 52% of respondents prefer fruit of southern zone. Fresh fruit is consumed by 54% of respondents, 18% of respondents prefer fruit juices, compotes are consumed by 12% of respondents, fruit spreads by 11% of respondents, and 5% favour the dried fruit. Fruit is consumed by 31% of respondents once to three times a week, 26% of respondents consumed fruit once a day, 23% occasionally and 20% of respondents more times a day. In terms of sex, higher fruit consumption was recorded at women who consume fruit mostly once a day, while men only once to three times a week. The relationship between place of residence and the possibility to grow their own fruit as well as preference between home and the consumption of fruit by country of origin was confirmed. Ján Durec, Dagmar Kozelová, Eva Matejková, Martina Fikselová, Silvia Jakabová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1042 Sat, 27 Apr 2019 00:00:00 -0500 Occurence and antimicrobial resistance of common udder pathogens isolated from sheep milk in Slovakia https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1067 The aim of this work is to identify the spectrum, frequency and antimicrobial resistance of bacterial pathogens occurring in sheep dairy herds in Slovakia. Of a total of 310 samples of sheep's milk coming from three breeds during two seasons (2017 and 2018), at least one potential pathogen was isolated from 102 samples (32.9%). A total of 131 microbial isolates were isolated. The most represented species were coagulase negative staphylococci CoNS (75.6%), followed by Streptococcus agalactiae (10.7%), Staphylococcus aureus (6.9%), Streptococcus dysgalactiae (4.6%), Escherichia coli (1.5%), Enterococcus faecium (1.5%), and others (Streptococcus uberis, Streptococcus parauberis, Candida sp., Klebsiella sp., moulds) below 1%. A total of 99 isolates of CoNS were tested for antimicrobial resistance. Of these, 63.6% were resistant to at least one antibiotic. A total of 24.2% of the tested isolates were resistant to 3 groups of antimicrobials simultaneously (multi-drug resistance). The highest resistance was observed to lincomycin (57.6%) and neomycin (36.4%), the lowest to sulfamethoxazolum+trimethoprim (0%) and enrofloxacin (3.0%). Based on the results of this work, it is possible to assume a similar spectrum of pathogens and their antimicrobial resistance described in the literature also within the Slovak sheep  farms focused on milk production. Ivan Holko, Vladimír Tančin, Kristína Tvarožková, Peter Supuka, Anna Supuková, Mačuhová Lucia Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1067 Sat, 27 Apr 2019 00:00:00 -0500 Application of electronic nose for determination of Slovak cheese authentication based on aroma profile https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1076 Electronic nose with sensors is used in many industries and for various applications such as quality control, process monitoring, shelf life evaluation, origin or authenticity assessment. The aim of this work was to investigate the electronic nose with FID detectors applicability for characterization of steamed cheese and for the assessment of steamed cheese quality decay during storage. Samples of smoked and unsmoked steamed cheese varieties from 5 Slovak enterprises concerning different regions of Slovakia were analysed. Data from aroma profiles were processed by statistical technique PCA. Compounds like acetaldehyde, 1-propanal, propanoic acid, ethyl hexanoate, furfural, butan-2-one, isovaleric acid, 1-hexanol or α-pinene were determined as significant flavours in fresh steamed cheese samples. In the current study, no significant differences in aroma profiles between fresh and stored cheese samples were confirmed. Thus, differences in main odour substances composition of steamed cheese varieties, obtained from various producers in several geographic regions of Slovakia, were minor. Jana Štefániková, Veronika Nagyová, Matej Hynšt, Vladimír Vietoris, Patrícia Martišová, Ľudmila Nagyová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1076 Sat, 27 Apr 2019 00:00:00 -0500 Effect of eugenol, neridol and piperine feed supplement on the thigh muscle fat profile of broiler chickens https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1077 The purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen equipped with a straw deep litter and placed into 2 groups. One group was designated as control and the second as experimental. Difference between control and experimental groups was in using of feed supplement in experimental feeding mixtures. Experimental supplement is a commercial powder product which was used in an amount of 10 g per 100 kg of feeding mixtures. Chickens of body weight of 1800.0 g were selected from each group, human killed and technologically processed to carcass. Samples were measured according to Fourier Transform Infrared Spectroscopy (FTIR) using the Nicolet 6700 instrument. Infrared area near middle was chosen for determining fat and fatty acids. Mean fat content was found slightly higher value 1.53 g.100g-1 in experimental group opposite 1.49 g.100g-1 in control group showing no statistically significant difference (p >0.05). Ratio among saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) was 4.24:5.89:1 in experimental group and 3.75:5.13:1 in control group. Omega-3 PUFAs content was reached 0.54% in experimental group and 0.58% in control group showing no statistically significant (p >0.05). Near-perfect correlation was found between total PUFAs and omega-6 PUFAs as well in the experimental group and control group showing linear, positive and statistically significant relation (p <0.01, p <0.001). Ratio between omega-3 and omega-6 PUFAs was statistically significant (p <0.05) closer in experimental group 1:14.65 opposite ratio 1:16.78 in control group. Conclusion: comparable fat profile in the thigh muscle was achieved, showing no statistically significant difference (p >0.05), in addition to the correlation between total PUFAs and omega-6 PUFAs, which was statistically significant in control (p <0.001) and experimental groups (p <0.01), and statistically significant (p <0.05) closer relation between omega-3 and omega-6 PUFAs in experimental group.  Mária Angelovičová, Michaela Klimentová, Marek Angelovič Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1077 Sat, 27 Apr 2019 00:00:00 -0500 Effect of weaning system and type of milk flow on milk production of crossbred ewes improved Valachian and Tsigai with Lacaune https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1071 Improved Valachian (IV x LC; n = 41) and Tsigai (TS x LC; n = 44) crossbred ewes with Lacaune were used to study the effects of three weaning systems on milk production. Prior to parturition, ewes were assigned to one of the following three treatments for the first 53 day of lactation: 1) ewes weaned from their lambs at 24 h postpartum and afterwards machine milked twice daily (MTD), 2) ewes, beginning 24 h postpartum, kept during the daytime with their lambs and allowed them to suckle for 12 h, nights separated from their lambs for 12 h and machine milked once daily in the morning (MIX), and 3) ewes exclusively suckled by their lambs (ES). After the treatment period, lambs were weaned from MIX and ES ewes, and all three groups were machine milked twice daily. Furthermore, ewes were evaluated according to number of live-born and weaned lambs (with one (n = 35) or with two lambs (n = 50)). The measurements of milk yield and milk flow were performed on 110 ±5 day of lactation by the equipment for graduated electronic recording of the milk level in a jar in one-second intervals. No significant differences were observed in the measured values (total milk yield, machine milk yield, latency time, milking time, machine stripping, milk flow rate, and machine milk yield in 30 and 60 s) among weaning treatments and between ewes with one or two lambs and evaluated breeds too. The highest occurrence of one peak milk flow (milk flow without milk ejection) was found out in MTD ewes (50%) compared to MIX (19%) and ES (17%). In conclusion, the different systems of weaning did not influence the milk yield and milk flow parameters in the mid-lactation. Lucia Mačuhová, Vladimír Tančin, Juliana Mačuhová, Michal Uhrinčať, Milan Margetin Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1071 Sat, 27 Apr 2019 00:00:00 -0500 Invasive Solidago canadensis L. as a resource of valuable biological compounds https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1125 The phytochemical characteristics of alien species have not yet been fully studied. Meanwhile, the reserves of their raw materials in the secondary distribution range are very large and can be used as new sources of functional ingredients for food, nutraceuticals, cosmeceuticals, and medicines. Particular attention is attracted by species which have closely related native plants that are included in the official pharmacopeia. Solidago canadensis L. in Slovakia has already formed powerful thickets, and a similar species Solidago virgaurea L. is used as a medicinal plant. The goal of our study is to examine biologically active compounds from leaves and inflorescences of Solidago canadensis collected in some invasive populations along the Nitra river and Gron river. Leaves and inflorescences of 3 populations have been taken for analysis. In addition, we tested herbal tea was made by a traditional procedure using 2 types of fermentation. The following parameters have been understudying: total dry matter, ash and protein content, total lipid, saccharides, vitamin C content, total carotenoid content, amino acids content, elemental analysis, and antioxidant activity. Mean values and variations of these parameters are given in the article. The results demonstrated that S. canadensis can be a valuable raw material resource for many sectors of the economy with the possibility of its wider application in the future. Olga Shelepova, Yulia Vinogradova, Olena Vergun, Olga Grygorieva, Ján Brindza Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1125 Tue, 28 May 2019 00:00:00 -0500 Total phenolic content and antioxidant activity of methanolic extract of selected wild leafy vegetables grown in Bangladesh: A cheapest source of antioxidants. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1107 Nowadays, more attention has been paid on wild plants as new source of natural antioxidants. Therefore, methanolic extracts of 10 traditionally consumed wild leafy vegetables of Bangladesh were analyzed for their total phenolic content (TPC) and free radical scavenging activity. Folin–Ciocalteu method followed by spectrophotometric measurement was used to quantify the TPC of the selected wild leafy vegetables. Free radical scavenging activity was examined utilizing 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assay. Different concentrations of the plant extract were applied to ascertain the dose response relationship in inhibiting DPPH free radical. The results revealed that the TPC ranged from 102.20 to 710.42 mg GAE/100g dry weight (DW). The highest TPC was observed in Bauhinia acuminata (Shetokanchan) while Leucas aspera (Shetodhron) exhibited the lowest TPC among the undertaken vegetables. The studied samples proportionately inhibited DPPH with increasing concentrations. At high concentration (500 µg.mL-1), the percentage inhibition of DPPH radical by plant extract ranged from 68.1 ±2.65 % to 93.1 ±1.23 %. The highest DPPH radical inhibition was observed in Bauhinia acuminata (Shetokanchan) (93.10 ±1.23 %), followed by Commelina benghalensis (Bat baittashak) (91.97 ±1.31 %), Hydrocotyle sibthorpiodes L. (Sakumubakla) (91.83 ±2.13 %). The lowest DPPH radical inhibition among the studied samples was observed in Leucas aspera (Shetodhron) (68.1 ±2.65 %). IC50 values measured by DPPH assay in this study ranged from 11.64 to 313.79 µg.mL-1. The study findings indicated that the samples under study possesses strong activity against DPPH, and thus could be used as natural antioxidants in the food and/or pharmaceutical industry. Mohammad Khairul Alam, Ziaul Hasan Rana, Sheikh Nazrul Islam, Mohammad Akhtaruzzaman Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1107 Tue, 28 May 2019 00:00:00 -0500 Genetic diversity in Tunisian castor genotypes (Ricinus communis L.) detected using RAPD markers https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1116 Castor (Ricinus communis L.) is a plant that is commercially very important to the world. It is produced in about 30 countries lying in the tropical belt of the world. It is an important plant for production of industrial oil. Assessment of genetic diversity of a crop species is a prerequisite to its improvement; hence it is important to identify the genetic diversity of castor genetic resources for development of improved cultivars. The present study is focused on estimation of genetic distance between 56 Tunisian castor genotypes, based on 18 RAPD markers. Seeds of castor were obtained from the University of Carthage, National Institute of Research in Rural Engineering, Waters and Forests (INRGREF), Regional Station of Gabès, Tunisia. The ricin genotypes were obtained from 12 regions of Tunisia. The efficacy of the RAPD technique in this study is further supported by the obtained PIC values of the primers used in the analysis. PCR amplification of DNA using 18 primers for RAPD analysis produced 145 DNA fragments that could be scored in all 56 genotypes of Tunisian castor. The number of amplified fragments varied from 3 (OPE-07) to 13 (SIGMA-D-01), and the amplicon size ranged from 100 to 1500 bp. Of the 145 amplified bands, 145 were polymorphic, with an average of 8.11 polymorphic bands per primer. The lowest values of polymorphic information content were recorded for RLZ 9 (0.618) and the the highest PIC values were detected for OPD-08 (0.846) with an average of 0.761. A dendrogram was constructed from a genetic distance matrix based on profiles of the 18 RAPD primers using the unweighted pair-group method with the arithmetic average (UPGMA). According to analysis, the collection of 56 Tunisian castor genotypes were clustered into five main clusters. Genetically the closest were four genotypes from cluster 1 (BT-1 – S-5 and K-1 – N-3). Knowledge of the genetic diversity of castor can be used in future breeding programs for increased oil production to meet the ever increasing demand of castor oil for industrial uses as well as for biodiesel production. Martin Vivodík, Ezzeddine Saadaoui, Želmíra Balážová, Zdenka Gálová, Lenka Petrovičová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1116 Tue, 28 May 2019 00:00:00 -0500 Risk associated with foreign bodies in food in the Czech Republic https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1069 The food safety is the main concern of the politicians and inhabitants in whole Europe. According the currently valid legislation the food should be save. The food should be safe from all aspects: chemical, microbiological, physical and radiological. Physical hazard/foreign body in food is perceived by public as something to be very simply solved by food business operators. However, foreign body is the biggest single source of customer complaints received by food business operators, retailers and enforcement authorities. In even the best-managed processes, the accidental presence of unwanted items could occasionally occur. Foreign body in food is believed to be a matter of concern to all food business operators. However, the level of inclusion of physical hazards by Czech food business operators in the hazard analysis is still low. Consumers experience with foreign bodies in food or even health problems caused by foreign bodies is continuing high level. Consumer complaints regarding foreign bodies reported from food products should be an important question for the food industry that should implement corrective actions to prevent such unwanted events. Pavla Svrcinova, Hana Tomášková, Vladimír Janout Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1069 Tue, 28 May 2019 00:00:00 -0500 Assessment of antimicrobial potential of substances isolated from some wastes of meat processing industry https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1079 The slaughter of farm animals generates a large number of by-products. Meat waste management includes various methods, but cost-effective technologies are still in priority. This manuscript reports the results of the study of antimicrobial activity of substances isolated from such wastes of meat processing industry as bovine and pork mucous membranes and epithelial tissues. Proteomic study included two-dimensional electrophoresis with following mass spectrometric identification. Antimicrobial activity against L. monocytogenes, P. aeruginosa and S. aureus of neutralized native extracts and after enzymatic treatment as well as its ultrafiltrates was determined by flow cytometry with EvaGreen and PI dyes. It was shown that a large number of histones were found in bovine mucous membranes as well as several tissue-specific proteins, which would be a precursor of bioactive peptides. Bovine mucous membranes of the tongue and nasal cavity possessed the greatest activity in relation to P. aeruginosa, the rate of surviving cells decreased to 22.0%. Bovine mucous membranes of the rectum and the oral cavity, submandibular lymph nodes, pig mucous membranes of the larynx, tongue, lips, and rectum increased dead cells count up to 40% of all cells. Bovine nasal mucosa and pork mucous of labial cavity possessed the greatest activity against S. aureus, the rate of surviving cells did not exceed 10.0%. Determination of antimicrobial action against L. monocytogenes of native samples and treated with trypsin showed that bovine mucous membranes of the rectum and oral cavity, pork mucosa of the lips and submandibular glands were the most active. Treatment with trypsin or ultrafiltration demonstrated different effects on activity of samples. It was shown the perspectivity of recycling of such type of by-products into effective and demanded substances which can be used, for example, in the food industry as an alternative to chemical preservatives. Elena Alexandrovna Kotenkova, Ekaterina Polishchuk Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1079 Tue, 28 May 2019 00:00:00 -0500 Proteomic study of pig’s spleen https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1093 This work is devoted to pig spleen proteome study. Spleens were taken from Duroc pigs (females, 145 – 160 days old) and typical two-dimensional electrophoregrams were obtained. On proteomic maps after visualization and image analysis there were detected 600 fractions, including organ-specific proteins – 3 62 fractions. Among the identified constitutive fractions, the highest expression was observed (Vol spots more than 3.0E + 07) four protein spots S1, S9, S12 and S21, which are supposedly Annexin A1 (MW 38.76 kDa), Ectonucleoside triphosphate diphosphohydrolase 1 (MW 57.75 kDa) Pro-cathepsin H CD59 (MW 37.45 kDa) and glycoprotein (MW 13.79 kDa), respectively. Obtained electrophoregrams analysis using information resources made it possible to identify different active compounds in spleen with various functions, mainly immunoregulatory – glycoprotein CD59 (Mm 13.79 kDa) and ATP-dependent RNA helicase (Mm 107.58 kDa); the intensely expressed LIM-domain of the actin-binding protein (Mm 83.99 kDa). The results obtained are a prospect for immunomodulating biologic development based on animal raw materials for farm animals. Ekaterina Romanovna Vasilevskaya, Anastasia Gennadievna Akhremko Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1093 Tue, 28 May 2019 00:00:00 -0500 Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1111 To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents’ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved. Anna Dunay, Anikó Kovács, Csaba Bálint Illés, András Tóth, András Bittsánszky Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1111 Tue, 28 May 2019 00:00:00 -0500 Influence of temperature, humidity, and diluent type on survival of Salmonella spp. on the surface of raw tomatoes https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1121 Tomatoes are an important commodity, placing fourth among most popular vegetables in the U.S. However, fresh tomatoes lack a final pathogen elimination step and have been implicated in Salmonella-related outbreaks. The purpose of the study was to evaluate survival of Salmonella post-drying in three diluents on the surface of green mature tomatoes at 12 °C or 25 °C. Additionally, low and high air relative humidity influence was evaluated at 25 °C on pathogen survival. A five Salmonella rifampin-resistant strain cocktail was double-washed in buffered peptone water (BPW) and resuspended in 0.1% peptone, BPW, or fresh tomato serum. Inoculum (0.1 mL) was allowed to dry on the surface of tomatoes. For study I, tomatoes were placed in 12 °C and 25 °C incubators with no humidity control and sampled on days 0, 1, 3, and 5. For study II, tomatoes were sampled on days 0, 1 (biosafety hood storage) and on day 5 after storage in two 25 oC incubators (low and high relative humidity). Salmonella was recovered from tomatoes (20 mL BPW) and plated (TSA-rif80, 37 °C, 48 hours). Post-drying Salmonella counts (ca. 4.5 – 5.0 log10 CFU.mL-1) remained at 4.03 and 4.40 log10 CFU.mL-1 in serum after 5 days of storage at 12 °C and 25 °C, respectively. Conversely, corresponding counts in BPW and peptone were lower at ca. 1.4 to 1.8 and 2.2 to 2.8 log units at 12 °C and 25 °C, respectively. At low humidity, post-drying Salmonella counts showed highest decline for peptone (final 1.98 log10 CFU.mL-1) compared to BPW (3.79 log10 CFU.mL-1) and tomato serum (4.75 log10 CFU.mL-1) on day 5. Counts declined rapidly to 0.03, 0.56, and 0.44 log10 CFU.mL-1 for peptone, BPW, and tomato serum, respectively, at high humidity on day 5. To summarize, it was shown that increased solutes have protective effect on Salmonella in desiccated conditions, while high humidity storage causes accelerated death of stationary culture within five days storage period. Oleksandr Tokarskyy, Keith Schneider Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1121 Tue, 28 May 2019 00:00:00 -0500 Influence of technological processing on lipid-lowering activity of substances containing in porcine hearts and aortas https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1119 Edible by-products are a good source of nutrients and bioactive substances and could be used as functional ingredients or for biopeptides production natively contained in raw materials. A wide range of peptides are also formed during the enzymatic hydrolysis or food processing. The comparative results of the effectiveness of isolated certain protein and peptide fractions by ultrafiltration with the same natively presented in raw tissues, as well as the influence of heat treatment on biological activity of origin active substances are presented. The model of rat alimentary hyperlipidemia was developed by adding cholesterol and fat to the standard diet and vitamin D2 injection per os. Serum lipid profile was determined on automatic analyzer BioChem FC-360. Dynamic of changes in serum lipid profile was assessed as corresponding control group medium results in ratio to certain rat data. Two-dimensional electrophoresis (2DE) was performed according to the method of O’Farrell with isoelectric focusing in ampholine pH gradient (IEF-PAGE) with following identification by MALDI-TOF MS and MS/MS mass spectrometry. Consumption of native pig aorta and pig heart during 14th days led to normalization of lipid profile in serum of hyperlipidemic rats, while low molecular weight (LMUF, MW <5 kDa) and medium molecular weight (MMUF, MW = 5 – 30 kDa) ultrafiltrates of pig aorta extract did not strongly influenced on level of triglicerides and, on contrary, elevated high density cholesterol. Consumption of developed product by hyperlipidemic rats during 28th days did not lead to significant changes in serum lipid profile, while on 42nd day all ratios reached ones in group, which were treated with native raw material or isolated active fractions. The stability of developed product was confirmed by proteomic studies. Obtained results open prospects to modernization the technology, presumably use as a matrix dietary meat (e.g. poultry) with incorporated active identified components. Elena Kotenkova, Irina Chernukha Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1119 Tue, 28 May 2019 00:00:00 -0500 Antioxidant effect of oregano essential oil during various storage meat time of hybrid combination Ross 308 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1068 This study was conducted to evaluate the effect of Origanum vulgare L. Hirtum essential oil on the oxidation stability of raw chicken meat. Oregano essential oil was applied in a different way, on the one hand in a feed for broiler chickens (E1) and on the other hand on a surface of chicken thighs (E2). Broiler chickens were fed during the experimental period in the all groups with commercial feed mixtures except the experimental group of E1 (with the addition of 0.05% oregano essential oil, 50 g EO per 100 g of the feed mixture). In E2 was application of oregano essential oil (0.5%) on surface of thighs 1 mL per 60 g of meat realized. The oxidative stability of the chicken meat was investigated in the same way, 8th days after vacuum-packed and stored at temperature 4 °C and 6, 9 and 12 months after vacuum-packed and storage at -18 °C. The samples of the E1 consisted of breast and thigh muscles with skin (150 g) and of the E2 thigh muscle with skin (60 g). The impact of oregano essential oil was measured by content of fat and peroxide value (PV). Fat content in both experiments was not affected by storage time and EO addition. Content of chicken meat fat in E1 in control group ranged between M = 9.64 – 12.95 g.100 g-1 and in experimental group contained similar amount of fat mean from M = 9.94 – 12.24 g.100 g-1; E2: in control group M = 7.01 – 7.73 g.100 g-1 and in experimental group M = 6.15 – 8.03 g.100 g-1. Measured peroxide values confirm that oregano essential oil has effect on broiler chicken meat oxidative stability, if applied to feed, manifested statistically significant differences between control and experimental group. The mean of peroxide value in control group of E1 was M = 0.58 –3.60 µmol O2.kg-1 and in experimental group was M = 1.06 – 2.11 µmol O2.kg-1. We found not statistically significant difference in peroxide values, if applied oregano essential oil to raw chicken meat. The results impact of oregano essential oil on chicken meat comparable to control group, but a tendency to improve oxidative stability was indicated. Michaela Klimentová, Mária Angelovičová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1068 Tue, 28 May 2019 00:00:00 -0500 The effect of coffee beans roasting on its chemical composition https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1062 Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic  acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast). Pavel Diviš, Jaromír Pořízka, Jakub Kříkala Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1062 Tue, 28 May 2019 00:00:00 -0500 Increasing of selenium content and qualitative parameters in tomato (Lycopersicon esculentum Mill.) after its foliar application https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1097 The effect of genotype and selenium foliar biofortification in the form of an aqueous solution of sodium selenate on the content of total carotenoids, vitamin C, total polyphenols and selenium content in the tomato fruits was studied.  Field experiment was held in the Botanical garden of the Slovak University of Agriculture in 2016. Seven determinant varieties of tomato in the two variants were observed. The results of experiments show that treatment of plants with the dose of Se concentration (150 g Se.ha-1) at the flowering stage significantly increased the total Se content in the in tomato fruits. Foliar application of selenium had a positive effect on the increase of total polyphenol. The influence of Se biofortification on the content of vitamin C and carotenoids was not detected. Selenium foliar fertilization in dosage 150 g.ha-1 is suitable way of tomato fruits enriching in polyphenols, without negative effect on other antioxidants content. Alena Andrejiová, Alžbeta Hegedűsová, Samuel Adamec, Ondrej Hegedűs, Ivana Mezeyová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1097 Tue, 28 May 2019 00:00:00 -0500 Hygienic quality and composition of raw sheep's bulk milk samples on selected Slovak farms during year 2018 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1058 At the control of raw ewe's milk (REM) quality is a major microbiological criterion to the total bacterial count (TBC). The aim of our work was to determine the incidence of technologically important species of microorganisms in REM in Slovak Republic. At the monitored 28 ewe´s farms, we took bulk milk samples from evening or morning milking in spring, summer and autumn during year 2018. We analyzed nutrients (fat, protein, lactose and urea) and somatic cell count (SCC). We established technologically important microorganisms (MO) of psychotrophic MO, coliform MO, thermoresistant MO, spore-forming anaerobic MO. We have found a gradual increase in milk components, except for lactose, which is apparently related to the increasing cont of somatic cells during the milking period. We found that the TBC in raw sheep's milk complied an average of 132 x 103 CFU.mL-1 per spring (min 34 x 103 CFU.mL-1, max 501 x 103 CFU.mL-1), 300 x 103 CFU.mL-1 in summer (min. 31 x 103 CFU.mL-1, max 640 x 103 CFU.mL-1) and in autumn with an average value of 147 x 103 CFU.mL-1 (min 52 x 103 CFU.mL-1, max 276 x 103 CFU.mL-1). The enormous occurrence of psychrotrophic bacteria was found in one farm in northern Slovakia during spring and summer, in the summer we increased our number to 3 farms, in the autumn of 2 farms. At the other farms we evaluated the average value of 12 x 103 CFU.mL-1 per spring and 28 x 103 CFU.mL-1 in summer, 130.5 x 103 CFU.mL-1 in the autumn. The count of thermoresistent MO achieved 57 CFU.mL-1 per spring, 15 CFU.mL-1 in summer and 33 CFU.mL-1 in the autumn. The presence of spore-forming anaerobic MO in raw ewe´s milk was found during spring at six farms out of 15, but in the summer at just one in 9, in the autumn two farms.  Martina Vršková, Vladimír Tančin, Michal Uhrinčať, Lucia Mačuhová, Kristína Tvarožková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1058 Tue, 28 May 2019 00:00:00 -0500 Antimicrobial activity of resveratrol and grape pomace extract https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1054 Resveratrol is commonly found in food and drinks, including red wine and grapes. Grape extracts have a potent antimicrobial activity in vitro. The antimicrobial activity of plant extracts is the base of their potential application in food preservation agents, pharmaceuticals, cosmetics, alternative drugs and natural therapies. The aim of our study was to evaluate the antimicrobial activity of resveratrol and Blue Frankish pomace extract against Grampositive and Gramnegative bacteria as well as yeasts from the genus Candida. Six bacterial strains (three Grampositive bacteria Staphylococcus aureus CCM 2461, Enterococcus faecalis CCM 4224 and Listeria monocytogenes CCM 4699; three Gramnegative bacteria Escherichia coli CCM 3988, Pseudomonas aeruginosa CCM 1959 and Salmonella enteritidis subsp. enteritidis CCM 4420) and three yeast strains (Candida albicans CCM 8186, Candida krusei CCM 8271 and Candida tropicalis CCM 8223) were evaluated using the antimicrobial assay. Pure resveratrol and grape pomace extracts of red variety Blue Frankish were used. Our results show that resveratrol and red grape pomace extract have a very good antimicrobial activity against Grampositive bacteria when compared with Gramnegative bacteria and yeasts.  Simona Kunová, Soňa Felsöciová, Eva Tvrdá, Eva Ivanišová, Atilla Kántor, Jana Žiarovská, Margarita Terentjeva, Miroslava Kačániová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1054 Tue, 28 May 2019 00:00:00 -0500 Tin compounds in food – their distribution and determination https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1041 The aim of this work was optimization of the methods of trace- and ultratrace analysis, such as ICP-OES, ETA-AAS for charting the resources of individual forms of tin in foodstuffs. Increase of the sensitivity of the method of ICP-OES was achieved using the techniques of generation of hydrides, which was also optimized. Based on the information available on the occurrence of the different forms of tin, it appears that many of these organometallic compounds are contained in marine animals; attention has mainly focused on organisms such as marine fish, crustaceans, molluscs and algae. Tin compounds of predominantly inorganic origin can be found in foods and beverages which are packed in cans with a protective tin coating, too. The above mentioned methods have been applied to the analysis of selected beverages with low content of tin such as Coca Cola, Sprite, Fanta, Gambrinus 10°, PowerKing, and milk in the cans. Furthermore samples of animal origin as Sardines in oil, and Hunter's salami were examined, too. Prior to the determination of tin, samples need to be appropriately modified or analysed. Decomposition of the samples was done in the microwave system. Low pressure ion exchange chromatography with on-line detection of ICP-OES was used for separation of inorganic tin compounds. Separation of organically bound tin compounds was performed by HPLC on a column of ACE C-18, 3 µm, 15 cm × 1.0 mm with off-line detection by ETA-AAS. All of the above forms of tin compounds can be separated with this column. Due to the improvement in the detection of organically bounded tin, HPLC with identical ACE C-18 column coupled online for example with ICP-MS or spectrofluorimetry could be recommended. Miroslav Fišera, Stanislav Kráčmar, Helena Velichová, Lenka Fišerová, Pavla Burešová, Pavel Tvrzník Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1041 Tue, 28 May 2019 00:00:00 -0500 Biogenic amines in smear ripened cheeses https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1105 Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability of substrate, temperature and storage period, water activity, salt concentration, and the hygiene of the manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine and spermine were detected in smear ripened cheeses stored in different temperature regimes. The highest (p < 0.05) total BA content was found when storing the cheeses at the end of BBD (best before date) after 35 days in storage regime (A) or (C). During storage in regime (B), the total BA content (p < 0.05) after 49 days of storage was higher than on the production date (B/0). During storage, the tyramine content in regime (B) did not change (p > 0.05), while in the temperature regimes (A) and (C), the highest levels of tyramine and putrescine content were recorded in cheeses at the end of BBD after 35 days ripening. The content of polyamines in cheeses was higher (p < 0.05) at the end of storage than at the beginning, in all temperature regimes. Olga Cwiková, Gabriela Franke Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1105 Tue, 28 May 2019 00:00:00 -0500 Preference mapping of different varieties of garlic (Allium sativum) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1128 In this work we evaluated different varieties of garlic. All varieties of garlic are rated from one harvest year. Compared samples were different in shape, taste, aroma and characteristics, which were likely to impact on consumer choice and deciding on purchases garlic. Selected indicators were part of internal sensory evaluations, which were evaluated by experts in the sensory laboratory. External part of the preference mapping was conducted among consumers relying on different varieties of garlic under their consumption. Using the internal part of the preferential mapping we summarize randomly selected characteristics within the textural properties and characteristics of taste in which we consider the possible impact on consumer´s choice. In the sensory evaluation assessors used 9 point scale to evaluate 15 selected properties across the texture, taste and aroma on 10 selected varieties according to the degree of preference. Garlic odour and textural properties were evaluated by the normal procedure, though the taste because of intense lingering aftertaste of has been evaluated in a prepared mixture after cooking. For external evaluation, we designed a questionnaire in which consumers can express their preference for individual samples based on photo and variety characteristics, using a hedonic scale from 1 to 9. Obtained data from sensory evaluation and a questionnaire survey were evaluated using statistical software XLSTAT. Preferential map summarise results from internal and external evaluation. We identified characteristics affecting the degree of consumer preferences according to the visualization of our results. Zuzana Drdolová, Patrícia Martišová, Lucia Benešová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1128 Tue, 28 May 2019 00:00:00 -0500 Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1117 Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 – 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p ˂0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p ˂0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p ˂0.05) by both the groups (YC and OC) than PG2.0 samples. Miroslav Jůzl, Markéta Piechowiczová, Kamila Řehůřková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1117 Tue, 28 May 2019 00:00:00 -0500 Somatic cell count during first and second lactation in ewes https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1059 The aim of this study was to describe the frequency of distribution of ewes in SCC groups on the basis SCS (somatic cells score) per lactation and estimate changes of SCC from 1st lactation on 2nd lactation. The experiment was carried at seven farms in 1st observed period (2016 and 2017) and at eight farms in 2nd observed one (2017 and 2018). Within each of periods the same animals were sampled on their 1st and following 2nd lactation in next year of study, only. Totally 1199 milk samples from 159 ewes and 1653 milk samples from 219 ewes were collected during 1st period and 2nd period, respectively. Milk sampling were taken monthly from April to August in both periods. For evaluation only ewes with minimum three sampling per year (minimum six samples per animal) were included in the study within both periods. The ewes were divided into the five SCC groups on basis of their SCS per lactation: G1 = SCC <200 × 103 cells.mL-1, G2 = SCC ≥200 <400 × 103 cells.mL-1, G3 = SCC ≥400 <600 × 103 cells.mL-1, G4 = SCC ≥600 <1000 × 103 cells.mL-1 and G5 = SCC ≥1000 × 103 cells.mL-1. In total statistically significant impact of parity on SCC in 2nd period was detected (p <0.0001) only. From the farm point of view in 1st period only in two farms and in 2nd one in five farms significant effect of parity was found out. Thus in some farms no increase of SCC from first to second lactation was observed. When comparing the changes in SCC from the first to the second lactation in both first and second periods, 6.92% and 10.96%, respectively ewes moved from SCC group G1 to G5. The significant effect of farm management and parity on SCC was demonstrated. Vladimír Tančin, Kristína Tvarožková, Michal Uhrinčať, Lucia Mačuhová, Martina Vršková, Marta Oravcová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1059 Tue, 28 May 2019 00:00:00 -0500 Comparison of chemical composition of eggs from laying hens housed in different production facilities: a market study https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1060 Eggs as a part of human diet dates to the prehistoric period. After the domestication of Gallus species, Gallus gallus domesticus and their eggs spread across the globe. Eggs proved to be one of the best and affordable sources of nutritionally important components in human diet, such as proteins, vitamins, lipids and some dietary significant elements. Progress in egg production methods, in European union, is recently mostly focused on the improvements in the field of welfare of laying hens, which is part of the plan set by European union council directive 1999/74/EC. Nowadays there are 4 main egg production systems divided by the way of keeping laying hens – Enriched cage, Free range, Barn and Organic. The aim of this study was to evaluate the impact of different hens housing systems on elemental (Ca, K, Mg, Na, P, Ca, K, Zn), total protein and lipid composition of whole eggs, yolk and albumen. Elemental analysis was performed by ICP-OES, total lipid content by Kjehldahl method and total lipids by Soxhlet extraction. Differences in whole egg were found in 8 from 9 tested parameters – K, Mg, Ba, Fe, P, Zn, total lipids and proteins. Assessment of the differences were done by ANOVA and Tukey`s test. Production systems were also successfully differentiated by principal component analysis. It was found that eggs from alternative production systems did not exhibit higher nutritional value than eggs from conventional cage facilities. In the case of total protein, conventional eggs contained highest average amount. It was also evident, that impact on chemical composition is difficult to assign to production system in general, which was confirmed by alternative studies from this field, which in many cases considerably differs.  Jaromír Pořízka, Adam Michalec, Pavel Diviš Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1060 Fri, 28 Jun 2019 00:00:00 -0500 Identification and antibiotic susceptibility of bacterial microbiota of freshwater fish https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1063 <div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"> The fish meat is an essential part of human diet. However, fish may be contaminated with different microorganisms, including pathogens. Antimicrobial resistance of fish microbiota may facilitate the spread of resistant microorganisms causing serious consequences for human health. The aim of the present study was to detect bacterial contamination in fish gill, gut and skin and to determine antimicrobial susceptibility of the bacterial isolates. Rainbow trout (Oncorhynchus mykiss) and bream (Abramis bram) were obtained from the market in Jelgava city. Chub (Leuciscus cephalus), crucian carp (Carassius carassius) and tench (Tinca tinca) were collected from fishermen. Fish samples were examined for the total bacterial count (TBC), coliforms, Enterobacteriaceae, Pseudomonas spp. and Aeromonas spp. Testing was done in accordance with International Organization for Standardization (ISO) standards. Identification of all bacteria was accomplished with the Matrix Assisted Laser Desorption Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) method. The disc diffusion method was used for the detection of antibiotic susceptibility of isolated bacterial species. TBC ranged from 2.70 to 7.00 log CFU.g-1, coliforms from 0 to 2.67 log CFU.g-1, Enterobacteriaceae from 0 to 2.85 log CFU.g-1. The highest contamination with Pseudomonas spp. and Aeromonas spp. was observed in chub gut samples with 1.60 log CFU.g-1 and 2.23 log CFU.g-1, respectively. Altogether, 16 microbial genera and 31 bacterial species were identified. The dominant bacterial species belonged to Pseudomonas spp. (54%) and Enterobacteriaceae. Pseudomonas spp. were resistant to ticarcillin, susceptibility to ciprofloxacin showed 88% of isolates. All Enterobacteriaceae isolates were susceptible to imipenem. The microbial quality of the fish was acceptable, but the presence of antibiotic resistant bacteria may further cause a negative impact on public health. </div> Alina Klūga, Miroslava Kačániová, Margarita Terentjeva Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1063 Fri, 28 Jun 2019 00:00:00 -0500 Antioxidant profile of mulled wine https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1070 The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled in Velkobílovická vína s.r.o., Czech Republic) was used for the experimental production of mulled wine. Following spices were added to wine during cooking: cloves (Vitana, Czech Republic) and cinnamon (KOTÁNY, Austria). The samples of wine were heat treated in stainless steel pot for 5 minutes. The relative density, acidity, alcohol content, phenol content and antioxidant capacity were monitored in experimentally produced wine and mulled wine. The gained results showed that samples of mulled wine with added cloves had statistically significant (p <0.05) higher phenol content and higher antioxidant properties in comparison with wine before heat treatment and spices addition. The results clearly showed that mulled wine can be considered as the product with better health beneficial nutritional profile than wine from which it is produced; in addition, mulled wine sample had significantly (p <0.05) lower alcoholic content (8.27 ±0.04 vol.%). Dani Dordevic, Simona Janickova, Bohuslava Tremlova Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1070 Fri, 28 Jun 2019 00:00:00 -0500 Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1095 The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked). Petra Lípová, Ondrej Debrecéni, Ondřej Bučko, Klára Vavrišínová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1095 Fri, 28 Jun 2019 00:00:00 -0500 Adhesion effect on environment process injection https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1078 Тhe analytical analysis of roller impact on the medium and its behavior at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The proposed scheme of causal relationships between the medium and roll, divided into three groups, and determine the change in the process of injection dough. The nature of the maximum increase of the forces of interaction of the dough with the high contact of the roller working body in the injection nozzle of the fuming machine is established. Violation of these mutual relations leads to the production of low-quality products and a decrease in the efficiency of the machine. These phenomena are little studied today, and the nature of adhesion requires research. It is noted that the determination of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over equipment. The deformation in the knot of the injection dough by rolls and the dependence of the work performed on the influence of adhesion on the flow process in the molding machine are revealed. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria that influence the process, according to each particular period of the deformation stage, are substantiated. The obtained data provide an answer to a number of questions about the possibility of regulating the process of the work of agents on the environment. Igor Yaroslavovych Stadnyk, Volodymyr Piddubnyi, Halyna Karpyk, Mykhail Kravchenko, Volodymyr Hidzhelitskyi Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1078 Fri, 28 Jun 2019 00:00:00 -0500 The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1115 A full balanced nutrition is a necessary condition for a person’s normal physical and mental development, resistance to the effects of adverse environmental factors and strengthening immunity, which is of particular importance in the bad ecological situation in the world. Providing the population with high-quality bio-functional food is an important state task, the fulfillment of which is the key to the health of the nation, and ultimately ensures the security of the country. One of the effective ways to prevent and treat various diseases is the development of a new generation of functional dessert products with dietary properties. As a basis, there has been a principle considered, i.e., the high nutritional, biological value and physiological activity of the product are predetermined by the high quality of the raw materials. The article analyzes the state of the dairy industry at the present stage. The efficiency of melon and watermelon concentrates in the production of multicomponent dairy dessert has been substantiated. The positive effect of the tested concentrates on the structural and mechanical properties of the jelly part of the dessert, organoleptic characteristics and nutritional value of the product has been established. The optimal concentration of the gelling agent in the jelly has been determined. There were some conducted experiments aimed at maximum reducing of the gelling agent’s weight fraction in the product. Ivan Fyodorovich Gorlov, Irina Vazhayena Mgebrishvili, Marina Ivanovna Slozhenkina, Natalya Ivanovna Mosolova, Irina Alexandrovna Tarasova Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1115 Fri, 28 Jun 2019 00:00:00 -0500 Effect of plant growth regulators on biochemical compounds of tangerine (Citrus unshiu Marc.) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1126 We investigated the effect on tangerine of new generation plant growth regulators. The use of drugs in the period of fruit ripening has led to increased 2.0 – 3.7 times abscisic acid (AA) and 1.9 – 4.7% of Indole-acetic acid (IAA) acid in the leaves. Studies have shown that Indole-acetic acid and abscisic acid beginning of a sharp accumulation of their hormones coincides with action of stress factors and growth dormancy period. The use of the regulators had an impact not only on their content in leaves but also on fruit quality. For example, treatment Indole-acetic acid and Obstaktin led to an increase in the fruit of vitamin C. After treatments with plant growth regulators has been a significant decline in the total number of organic acids (up to 2.35% at the option of Melaphen and to 2.50% at Obstaktin, LSD (p ≤0.05) = 0.06). By reducing the content in the fruits of organic acids to all variants increased the sugar-acid index. After each spraying tangerine on the treatment options plant growth regulators has been a significant increase the dry matter. Thus, the positive effect of plant growth regulators on all the quality characteristics of tangerine was shown. In the summer period, the treatment by regulators may have a protective effect, increases the content in plants the content of Indole-acetic acid. The plant growth regulators of new generation have a positive effect on quality of dwarf tangerine. Given that the plants of tangerine in the subtropical zone of Russia each summer have to drought and are losing not only in yield, fruit quality too, new regulators may exert a protective effect, because increases the content in plants is Indole-acetic acid, which activates gene expression of drought resistance. Oksana Belous, Julia Abilphazova Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1126 Fri, 28 Jun 2019 00:00:00 -0500 Plants of Nepeta cataria var. citriodora Beck. and essential oils from them for food industry https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1109 Nepeta cataria var. citriodora Beck. (catmints) is a source industrial production of citral and attractive raw material for food industry and cooking. Aerial part of Nepeta are characterized by high antimicrobial activity and fungicidal action against mold fungi, used in folk medicine, as ingredient in recipes for sausages, liqueurs and soft drinks, vegetable and fruit canned food, in the manufacture of vermouth. Ukrainian variety 'Melody' was created specifically for growing in the Forest-Steppe zone, and variety 'Peremozhets' – in the Steppe zone. Data on the yield aerial part and essential oil Nepeta was determined. The dry aerial part of plants N. cataria we used to create a dry spicy mixture for sweet dessert dishes. Quantitative content and qualitative composition of essential oil of plants by organs and phases of vegetation are presented in the article. In our research we used essential oils obtained by hydro distillation procedure for 2 h using Clevendger-type apparatus from the flowering parts of plants N. cataria 'Peremozhets' and 'Melody'. Investigate of components was carried out by high effective gas chromatography with HP 6890 chromatograph coupled with HP 5972 mass selective detector. The most abundant components of Nepeta essential oil was citral, geraniol, as well as nerol, citronellol, citronellal, carvacrol, camphor, eugenol. We proposed fractional distillation of essential oils to obtain a line of flavors with stable sensory and physicochemical indicators for food industry. The separation of essential oils into fractions was carried out on a pilot installation of fractional distillation DFD (Device of Fractional Distillation). Calculations of parameters controlled dispersal of essential oils (residual pressure, temperature regimes, number of theoretical plates, reflux number) were carried out. During fractionation of essential oil of N. cataria four fractions were obtained with a content of 96 ±0.5% to the total mass of samples. Sensory and physicochemical analysis of aromatic fractions announced them as promising flavours for food industry. Nataliia Frolova, Anatoliy Ukrainets, Olga Korablova, Volodymyr Voitsekhivskyi Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1109 Fri, 28 Jun 2019 00:00:00 -0500 Investigating on the effect of freezing in different time periods on the chemical and qualitative changes of fish (Giant trevally) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1127 Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on obtained results, moisture content was decreased during different periods of freezing and its amount in fresh fish before freezing was (74.72%) that were decreased to 73.5%, 71.74%, 70.4%, 69.06% and 67.72%, respectively  for 7, 14, 21, 28 and 35 days of freezing. The fat content in the fresh fish before freezing was (8.13%) that were decreased to 7.02% and 5.93%, and 5.33%, and 4.73%, and 4.13%, respectively, at 7, 14, 21, 28, and 35 days of freezing, respectively. The amount of protein in the fresh fish before freezing was (20.02%) that were decreased to 18.23% and 16.99%, and 15.75%, 14.51% and 13.27%, at 7, 14, 21, 28 and 35 days of freezing, respectively. Ash content in fresh fish before freezing was (1.21%) that decreased to 1%, 0.82% and 0.70%, and 0.58% and 0.46%, during 7, 14, 21, 28 and 35 days of freezing, respectively. it can be concluded that the best quality of frozen fish  was obtained  between 14 to 7 days of freezing. Ali Aberoumand, Saladin Ayoubi Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1127 Fri, 28 Jun 2019 00:00:00 -0500 Optimization of infrared drying condition for whole duku fruit using response surface methodology https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1134 Duku (Lansium domesticum), tropical exotic fruit, was successfully preserved by drying using exposure to infrared radiation emitters. Response surface methodology (RSM) is used to optimize independent variables (IRE distance of 6 cm and 10 cm, IRE temperature of 200 °C, 300 °C, 400 °C, and IRE exposure time of 50 s, 60 s, 70 s, and to produce response variables (weight loss, fruit firmness, titratable acidity, total soluble solid, and browning index).  It could be concluded from the optimization performed that drying duku skin in a whole fruit by exposing the fruit to the infrared emitter resulted in a duku fruit with a relatively good physical and chemical conditions and still be consumable. The IRE distance of 6 cm gave a desirability value of 0.80 while the IRE distance of 10 cm gave a desirability value of 0.92 however the IRE distance of 6 cm gave a better storage time.  The IRE distance of 6 cm has an optimum value of weight loss 2.2%; optimum value of fruit firmness of 40.92 N; optimum value of total soluble solid of 17.48 brix; optimum value of titratable acidity of 0.33%; and optimum value of browning index of 0.9. The fitting model base on RSM resulted from this research indicated that this study could be used as the basis for alternative process in food processing of duku but still need further research to increase the shelf life and a better result in the chemical and physical characteristics of duku. Laila Rahmawati, Daniel Saputra, Kaprawi Sahim, Gatot Priyanto Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1134 Fri, 28 Jun 2019 00:00:00 -0500 Is edible insect as a novel food digestible? https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088 This work deals with the digestibility of a selected species of edible insect - mealworm (larvae) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae considering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homogenized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in-vitro, ranged from 81% for roasted specimens to 91.5% for culinary unprocessed insect. Similarly, the digestibility of nitrogenous substances of homogenized insect samples using this combination of enzymes ranged from 24.2% for roasted specimens to 80.2% for culinary unprocessed samples. The work showed the dependence of the digestibility of the mealworm larvae on the culinary treatment - the increasing heat load of the sample reduced the digestibility. Furthermore, it proved the effect of the digestive enzyme on the digestibility of the insect sample.  Martin Adámek, Jiří Mlček, Anna Adámková, Marie Borkovcová, Martina Bednářová, Tünde Juríková, Zuzana Musilová, Oldřich Faměra Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088 Fri, 28 Jun 2019 00:00:00 -0500 Determination of HMW – GS in wheat using SDS – PAGE and Lab-on-chip methods https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/995 SDS-PAGE is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoC (Lab-on-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. Benefits and limitations of Lab-on-Chip method over SDS-PAGE method in gluten proteins evaluation were explored in order to determine in which way LoC method should be improved in order to make its results more compliant with the results of SDS-PAGE. Chip electrophoresis provides a very good reproducibility of HMW-GS patterns. Moreover this approach is much faster than the conventional SDS-PAGE methods requiring several hours for an analysis. Another advantage over traditional gel electrophoresis is lower sample and reagent volume requirements, as well as specialized protein standards for accurate reproducibility and quantification. In the present study, we identified novel complex allele located at the locus Glu-1B.  Timea Kuťka Hlozáková, Edita Gregová, Svetlana Šliková, Zdenka Gálová, Milan Chňapek, Janka Drábeková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/995 Fri, 28 Jun 2019 00:00:00 -0500 The monitoring of biogenic amines in the raw food https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1055 The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer.  Pavel Pleva, Lucie Berčíková, Erika Čechová, Petr Bartošek, Leona Buňková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1055 Fri, 28 Jun 2019 00:00:00 -0500 Evaluation of genetic diversity of edible honeysuckle monitored by RAPD in relation to bioactive substances https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1139 The aim of this study was clarifying the relation between genetic diversity of edible honeysuckle (Lonicera kamtschatica) and the major group of biologically active substances as total polyphenols content (TPC) including antioxidant activity (AO). Fruits of edible honeysuckle becomes more and more popular, especially in Europe. The current status of research on polyphenolic compounds in the berries of edible honeysuckle and their biological effects, including recommended utilization, are reviewed.The biological material including 14 cultivars of the edible honeysuckle (´Zoluška´, ´Amfora´, ´Pruhonický 44´, ´Vasilijevsky´, ´Moskovskaja´, ´Vojtek´, ´Sinoglaska´, ´Altaj´, ´Lipnická´, ´Kamčadalka´, ´Sinaja Ptica´, ´Fialka´, ´Modrý Triumf´, and ´Leningradský velikán´) originated from Czech republic (Žabcice near Brno). The content of TPC and AO were determined by location and its soil-climatic conditions and these environmental circumstances determines the RAPD profiles of analysed honeysuckle acessions, too. DPPH method was used to analyze AO and Folin-Ciocalteu method was used to determine TPC. The results of experiment showed that the highest value of AO was determined at the cultivars ´Zoluška´ (81.04 mg.L-1) and the lowest was measured in ´Kamčadalka´ (54.122 mg.L-1).  On the contrary, the highest content of TPC was determined at the cultivar ´Kamčadalka´ (51.09 mg.L-1) and the lowest value was measured at the cultivar ´Pruhonický 44´ (21.65 mg.L-1). Phylogenetic trees were similar in genetic distance. The  content of TPC and AO were  not statistically significant in relation to cultivar. The analyzed cultivars of the edible honeysuckle were separated in 4 clusters according to used primers. In both  gel images, the amplicon size ranged from 100 to 1,500 bp. We found that genetic diversity was partially related to content of total polyphenolic substances and antioxidant activity. Based on phylogenetic trees we have stated that variety ´Lipnická´, ´Sinoglaska´, ´Altaj´, ´Leningradský velikán´, ´Modrý Triumf´, ´Sinaja Ptica´ and ´Kamčadalka´ were grouped in the similar cluster. The highest genetic distance was determined at the variety ´Vasilijevskaja´ and ´Amfora´. In the same way, there were variety ´Vojtek´, ´Fialka´ and ´Zoluška´. Marcela Cehula, Tünde Juríková, Jana Žiarovská, Jiří Mlček, Matúš Kyseľ Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1139 Fri, 28 Jun 2019 00:00:00 -0500 Morphological and antiradical characteristics of Rugosa rose (Rosa rugosa Thunb.) fruits canned in different kind of honeys and in beverages prepared from honey https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1065 The aim of the work was to determined the basic morphological and morphometric traits of rugosa rose (Rosa rugosa Thunb.) and antiradical activity of fruit pulp canned in different kind of honeys and in beverages prepared from honey. In experiments there were used 4 genotypes of roses originated from arboretum Mlyňany (Slovakia). The evaluation of 11 morphometric traits of fruit showed that the average weight of the fresh fruit without pedicle reached up 5.14 – 5.46 g, the weight of pedicle was 0.05 – 0.08 g, weight of pulp and seeds 4.80 – 5.13 g, weight of calyx 0.25 – 0.31 g, length and width of fruit (16.10 – 18.13 mm, 21.38 – 22.46 mm), the number of seeds in fruit 48.45 – 71.05, thickness of pulp 2.63 – 2.97 mm. Separated fruit pulp was canned at 40 °C and 80 °C and premixed in robinia honey and honeydew honey. Beverages were prepared by mixture of fruit pulp in honey (15 g) with cold water (150 mL). Antiradical activity was determined by DPPH method in fruit pulp (in methyl alcohol and water extracts), in honeys (black locust honey and honeydew honey) and beverages. There had been confirmed statistically significant differences in morphological traits, especially in colour and shape of fruit. Antiradical activity of fresh fruit pulp in methyl alcohol extract was determined 94.59%, in water extract 89.71%. Antiradical activity of black locust honey was 7.63%, honeydew honey 6.54%. Antiradical activity was determined also adding honeydew honey and black locust honey to fresh pulp of fruit prepared at 80 °C (33.55% and 77.58%). In beverages prepared from fresh pulp, honey and water it was investigated the higher values of antiradical activity in samples with addition of honeydew honey (81.81 – 83.86%) in comparison with robinia honey (75.57 – 79.96%). Katarína Fatrcová-Šramková, Ján Brindza, Eva Ivanišová, Tünde Juríková, Marianna Schwarzová, Vladimíra Horčinová Sedláčková, Olga Grygorieva Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1065 Fri, 28 Jun 2019 00:00:00 -0500 Study of the influence of brewing water on selected analytes in beer https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1046 <div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"> Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing. </div> Lenka Punčochářová, Jaromír Pořízka, Pavel Diviš, Václav Štursa Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1046 Fri, 28 Jun 2019 00:00:00 -0500 Comparative study of some bioactive compounds and their antioxidant activity of some berry types https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1132 Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins. Amina Aly, Rabab Maraei, Omneya Abou El-Leel Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1132 Fri, 28 Jun 2019 00:00:00 -0500 Alternaria SPP. in food commodities of Slovak origin: occurrence and mycotoxin production abilities https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1102 Various food commodities of Slovak origin were analysed for the occurrence of Alternaria species-groups. Totally we analysed 14 samples of grapes, 3 samples of barley, 2 samples of wheat, 17 samples of fruit, vegetable and fruit-vegetable juices, 6 samples of red kuri squash with macroscopically visible infection. Mycological analyses were performed by using plate dilution method, method of direct placing of berries or grains on the plates with dichloran, rose bengal and chloramphenicol agar or by direct inoculation by mycological needle to the identification medium (potato-carrot agar). In all grape, barley, wheat and squash samples the presence of representatives of this genus was detected (100% isolation frequency). In juices, 41% of the samples were positive for their occurrence. The highest relative density of Alternaria isolates was found in grape samples (87%). All detected strains were segregated into four morphological species-groups: A. alternata, A. arborescens, A. infectoria and A. tenuissima. The most dominant species-group in grapes was A. arborescens, in barley and wheat A. tenuissima, followed by A. alternata, in juices only A. alternata and A. arborescens species-groups were detected and isolates of squashes were not classified to the species-groups. Randomly selected 67 isolates were analysed for the ability to produce mycotoxins alternariol (AOH), alternariol monomethylether (AME) and altenuene (ALT) by means of thin-layer chromatography. Of all tested isolates, AOH production was most frequently reported (70% of tested isolates). AME was produced by 60% and ALT by 49% of tested isolates. The largest share of the productive strains originated from the squashes, where all tested isolates produced ALT and AOH, followed by isolates of juices. From the viewpoint of individual species-groups, A. arborescens isolates and Alternaria spp. appeared to be the most productive in all mycotoxins tested. Zuzana Mašková, Dana Tančinová; Miriam Ballová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1102 Fri, 28 Jun 2019 00:00:00 -0500 Diversity of microorganisms in the traditional Slovak cheese https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1061 The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia. Miroslava Kačániová, Simona Kunova, Elena Horská, Ľudmila Nagyová, Czeslaw Puchalski, Peter Haščík, Margarita Terentjeva Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1061 Fri, 28 Jun 2019 00:00:00 -0500 Factors influencing interest of Slovak consumers' in organic dairy products https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1137 The aim of the article is to analyse the dependency of selected factors (age category, level of income and gender) on consumers' willingness to buy organic dairy products. The primary research based on the electronic interview survey carried out on the sample of 203 Slovak respondents of all ages, in different social situations and with different views on the issue. The questionnaire consisted of seven sorting questions and six questions addressed consumers' perception of organic dairy products and the reasons for their purchase or rejection. For evaluation the Chi square test of square contingency was used. Results were sorted into tree parts. The aim of the firts part of research was to find out whether there is a dependency between the age category of the respondents and whether they are buying organic dairy products. Results showed that the age category of the respondents and purchase of organic dairy products are independent. The second part of the research based on the examination of the dependency between the level of income of the respondents and their willingness to pay for organic products. In this case we confirmed the dependency between the customers' average income per month and their willingness to pay for organic dairy products. Last but not least, the dependency between the reasons that would discourage consumers from buying organic dairy products and their gender was examined. The results of analysis clearly showed that these two variables are independent. Despite generally persisted opinions that food of daily consumption in bio quality (organic) is mainly bought by women of specific age categories (joung independent woman after graduation, mothers on maternity leave) we can confirm just the significance of the impact of customers' average income per month on their willingness to pay for these high quality and therefore expensive products. Iveta Ubrežiová, Tatiana Kráľová, Jana Kozáková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1137 Fri, 28 Jun 2019 00:00:00 -0500 Expression pattern of thaumatin in the selected red varieties of Vitis vinifera, L. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1057 Vitis vinifera L. is a specie that is adapted to a very variable range of climates, from cold up to the desert one, but especially it grows in the temperate Mediterranean regions and continental areas of Europe. Grape is a widespread consumed fruit as well as processed to musts, juices or wine. The health beneficial effects of grapes and wine are very well known due to their high nutritional value and unique phytochemical composition. Despite many health protective and beneficial effects of Vitis vinifera, a part of population suffer to allergic reactions to this fruit. Allergens of wine and grapes are: endochitinases, lipid-transfer protein and thaumatin. Thaumatin is a protein having a sweet taste belonging to the PR5-like proteins.  These proteins are very difersified in their functions and were described to be involved in stress responses and fruit ripening, but are expressed in healthy grape fruits in a constitutive manner and needn´t to be expressed only as a answer to the stress. Thaumatin is a minor allergen in grape, but belonging to the suspected panallergens relevant to the food cross-allergy induction, its importance is quite high. Another importance of this protein is a technological one, as reported to aggregate in wine to form a visible haze unless removed prior to bottling. In this study, expression of thaumatin-like allergen was analysed in the grapes of selected varieties. Grapes of four red varieties of Vitis vinifera, L. were obtained in the season 2017 in the Sabo winery  that belongs to the Malokarpatská wine region. Fresh maturated grapes of varieties Alibernet, Cabernet Sauvignon , Frankovka modrá and Dornfelder were analysed. Expression changes of thaumatin was calculated by delta delta Ct method.  Dornfelder was found as to have the lowest activity in thaumatin-like gene activity,  mainly when comparing to the Cabernet Sauvignon and Frankovka modrá. Alibernet, on the other side, has the expression level of thaumatin very similar when comparing to the Cabernet Sauvignon and Frankovka modrá.  Jana Žiarovská, Veronika Fialková, Lucia Zamiešková, Jana Bilčíková, Lucia Zeleňáková, Miroslava Kačániová Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1057 Fri, 28 Jun 2019 00:00:00 -0500 Use of some biostimulants to improve the growth and chemical constituents of sweet pepper https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1131 The experiment was conducted during two successive seasons 2016 and 2017 on sweet pepper plants to study the effect of foliar application of some natural extracts (fulvic acid at 2, 4 and 6% or algae at 1, 2 and 4 g.L-1) were applied three times along each season (after 2, 4 and 6 weeks of planting). The influence was evaluated through the response of vegetative growth, and some physical and chemical characteristics of sweet pepper fruits. The results obtained showed that the algae extract at 1 g.L-1 in most cases was better than the other spray treatments investigated to improve most fruit characteristics (length, diameter and yield of fruits), vegetative growth, and chemical properties followed by 6% fulvic acid. With regard to organic acids, malic and citric acids are the main organic acids found in sweet pepper. Malic, succinic and glutaric acids were higher in 1 g.L-1 algae extract treatment, but the concentration of citric acid was higher in 6% fulvic acid treatment. Therefore, algae extract and fulvic acid could be safely recommended as a natural biostimulants application for improving most desirable characteristics of sweet pepper grown under the same experimental condition. Rabab Maraei, Noha Eliwa; Amina Aly Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1131 Sun, 28 Jul 2019 00:00:00 -0500 The electrical conductivity of sheep's milk and the possibility of mastitis detection https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1074 Measurement of electrical conductivity (EC) is a method frequently used in dairy cows during milking in milking parlours, but especially in robotic milking as a low-cost mastitis detection method. The aim of this study was to evaluate the relationship between somatic cell count (SCC) and EC of milk in sheep reared in Slovakia as factors for monitoring subclinical mastitis on the basis of a bacteriological examination of udder health. Samples were collected individually from both halves of the udder from 295 sheep of different breeds from eight farms during evening milking. Based on SCC, the samples (590) were divided into classes (SCC < 2 × 105, 2 × 105 ≤ SCC < 4 × 105, 4 × 105 ≤ SCC < 6 × 105, and SCC ≥ 6 × 105 cells.mL-1), (SCC < 7 × 105 and SCC ≥ 7 × 105 cells.mL-1) and (SCC < 1 × 105 and SCC ≥ 1 × 105 cells.mL-1) respectively. Based on the presence of pathogens in the udder halve, they were classified as “major pathogens” (14), “minor pathogens” (161) and “without pathogens” (415). The presence of a pathogen had a significant effect on the increase in EC, SCC and protein content and decrease in content of lactose. We found a significant correlation between EV and SCC at first classification only in cases where all data was analysed jointly (r = 0.531), SCC ≥ 6 × 105 (r = 0.403) and SCC < 2 × 105 (r = 0.214). In the second and third classification, we found significant correlations in both cases, the SCC < 7 × 105 (r = 0.270) and the SCC ≥ 7 × 105 (r = 0.382) and SCC < 1 × 105 (r = 0.136) and the SCC ≥ 1 × 105 (r = 0.557). The electrical conductivity showed a stronger correlation with the lactose and protein content than LogSCC. We can argue that measuring the electrical conductivity of sheep milk may be a possible alternative for mastitis detection in sheep. EC can be useful in detecting animals with level of SSC greater than 6 × 105 cells.mL-1. Michal Uhrinčať, Vladimír Tančin, Kristína Tvarožková, Lucia Mačuhová, Martina Vršková, Martin Ptáček, Ivan Holko Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1074 Sun, 28 Jul 2019 00:00:00 -0500 Varietal variability of less grown mints: influence on selected antioxidants https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1083 Genus Mentha belongs among the important part of spice, aromatic and medical plants. It includes a large amount of varieties and forms which are not spread generally because of low knowledgeability about possibilities of individual varieties using and also about their high content of bioactive substances. Five less-known varieties and forms (Mentha x piperita var. ´Danica´, Mentha x piperita var. ´Chocolate´, Mentha arvensis f. Banana, Mentha sp. f. Mojito, Mentha sp. f. White Grape) with different aroma and plant habitus were chosen to estimate the content of essential oils, chlorophyll a, chlorophyll b and carotenoids. From obtained results varietal variability of individual varieties and forms have been specified and compared with commonly used Mentha x piperita. The content of essential oils was estimated by steam distillation. The pigment content was determined by spectrophotometric measurement of absorbance at a wavelength of 649 nm (chlorophyll a), 665 nm (chlorophyll b) and 450 nm (carotenoids). The results showed that ´Danica´ and ´Chocolate´ varieties have reached the highest amount of essential oils. Most of the chlorophyll a, b and carotenoids content reached commonly used Mentha x piperita, but there wasn´t found significant difference when compared with ´Danica´ and ´Chocolate´. The effect of varietal variability on the content of qualitative characteristics in the case of essential oils, chlorophyll a and b was confirmed according to used statistical analyse (p <0.05). The varietal variability of tested mint forms and varieties on carotenoids content was not confirmed.  Ivana Mezeyová, Alžbeta Hegedűsová, Ján Farkaš, Ján Mezey, Miroslav Šlosár Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1083 Sun, 28 Jul 2019 00:00:00 -0500 Capital taxation efficiency of agricultural businesses in the Slovak Republic https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1135 Effective tax rates are presented by indicators of the actual corporate tax burden, which take into account the impact of all the elements listed in the legislation. The submitted contribution explores the issue of effective taxation through effective average tax rates (EATRs) focusing on agricultural production enterprises. The analysis assessed the effect of changing the statutory tax rate (and other taxes and factors) on changing the effective average rate of capital. Taxation efficiency was monitored for selected intangible and tangible assets for 2004 and 2018. Analysis indicated a depreciation tax shield that tracked the amount of tax savings on capital investment as well as the economic rent of the project with taxation. The analysis showed that a 3% increase in the statutory rate over the reference period increased the effective average corporate rates for intangible assets by 13.35%, tangible assets by 14.25% and inventories by 16.63%. The highest annual tax saving was achieved in 2018 for tangible assets of € 4,647.50, with a four-year return. Alena Andrejovská, Ján Buleca, Veronika Puliková Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1135 Sun, 28 Jul 2019 00:00:00 -0500 Researching of the concentration distribution of soluble layers when mixed in the weight condition https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1129 The analytical and experimental analysis of the processes associated with the formation of structural systems, which includes adsorption, its main paths of formation, patterns of influence on the structure of the environment and its behavior at deformation influences is carried out. The ways of choosing the optimal variant of the adsorption diffusion process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the relation of the length of the sorbent layer with the time of its protective action (number of bound substance) is considered, which allows to practically characterize the work of the sorbent layer under dynamic conditions. It is noted that the determination of dynamic combined power flow influences during the process of mixing of components plays an important role in the structure formation of the suspension and promotes the construction of calculations for the construction of mixing equipment. The obtained data give an answer a series of questions about the theory of adsorption and diffusion (adsorption actions of van der Walsh forces on surfaces) and the ability to regulate the effect of combined power flows directly affect these process transformations (concentrations). For a illustration and understanding of the general execution of research, depending on the method of applying force, the degree of its previous dispersion and its physical and mechanical properties, a scheme of causal relationships between components and parameters that determine the change in the structure of the components in mixing process on a new discrete machine. The principle of discrete-momentum mixing of components in the weight condition and mechanical influence of the formable working body is considered. Based on the process of mixing the components in the working chamber of the machine, a mathematical model is proposed. Igor Yaroslavovych Stadnyk, Juilia Pankiv, Petro Havrylko, Halina Karpyk Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1129 Sun, 28 Jul 2019 00:00:00 -0500 Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1143 Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality. Ali Aberoumand, Afsaneh Fazeli Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1143 Sun, 28 Jul 2019 00:00:00 -0500 Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1110 The aim of this study was to evaluate the properties of essential oils packed in foils derived from different plant sources used in Edam type cheese on selected parameters (total viable count of microorganism, coliform bacteria, micromycetes, sensory parameters and instrumental colour). Essential oils have antibacterial and antifungal activities against microorganisms. However, the concentration of these substances applied in cheeses should be considered carefully because of their possible negative influences on sensory parameters. Mixture of the essential oils (clove/cinnamon/thymol in a 1:2:1 ratio), three concentrations (3.9 %, 6.6 %, 9.0 %), respectively mixture of the essential oils (eugenol/thymol/cinnamon in a 1:1:1 ratio), three concentrations (0.10 %, 0.19 %, 0.24 % as a 5% solution in limonene in a dry coating) were used. Samples wrapped in polystyrene dishes were stored in the refrigerator at 3 – 6 °C. Analyses were made after 48 h, 168 h (144 h), 216 h (240 h) respectively. Taste is the most affected by presence of essential oils. The effectiveness of the film with the mixture A seems to be more effective in eliminating microorganisms. Negative sensory changes were observed at higher concentration. Based on the results, the tested foils seem to be promising materials suitable for packaging of cheese. Alena Saláková, Libor Kalhotka, Miroslav Jůzl, Eva Burdová, Gabriela Růžičková, Zdenka Pšeničková, Tomáš Obr Copyright (c) 2019 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1110 Sun, 28 Jul 2019 00:00:00 -0500