Potravinarstvo Slovak Journal of Food Sciences

https://potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2020-06-20T04:17:03-05:00 Ing. Peter Zajác, PhD. editor@potravinarstvo.com Open Journal Systems Welcome to administration panel https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1220 Edible wild plants growing in adjacent spontaneous vegetation of energy plantations in southwest Slovakia 2020-02-14T02:00:11-06:00 Lýdia Končeková lydia.koncekova@uniag.sk Daniela Halmová daniela.halmova@uniag.sk Alexander Fehér alexander.feher@uniag.sk

This paper evaluates the potential and perspectives of wild plant species and macrofungi from short rotation coppice. The research was conducted during the years 2014 - 2018 in stands of short rotation coppice willow and miscanthus grass in southwest of Slovakia. Evaluated wild plant species and macrofungi were divided into four groups (green vegetables, fruits and seeds, flowers and nectar, subterranean parts). The results showed that ground flora of short rotation coppice consisted of 74 edible species from 34 botanical families. Asteraceae, Rosaceae, Poaceae, Polygonaceae and Cichoriaceae families were represented the most. From the evaluated categories the most species belonged to the category with consumable aerial parts like leaves and shoots (59 species). The similar representation of species was found in the category of wild fruits and seeds consumed in the raw or preserved state and in category of edible subterranean parts (27 species and 22 species respectively). Principal component analysis showed that the edible parts with the strongest effect on the functional group differentiation were the fruits, seeds and subterranean parts.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1236 The effect of processed Tempeh gembus to high sensitivity c-reactive protein (hsCRP) and high-density lipoprotein (HDL) levels in women with obesity 2020-01-28T05:19:14-06:00 Desti Ambar Wati destiambarwati.id@gmail.com Fika Shafiana Nadia fikashafianan@gmail.com Muflihah Isnawati isnawatisuwardi@gmail.com Mohammad Sulchan mohsulchan@gmail.com Diana Nur Afifah d.nurafifah.dna@fk.undip.ac.id

Obesity causes chronic inflammatory reaction is characterized by elevated levels of high sensitivity c-reactive protein (hscrp). Hscrp and hdl could be used as an early marker of cardiovascular disease risk. Tempeh gembus contain fiber, unsaturated fatty acids and antioxidants, which can reduce the inflammatory reaction. This study determines the effect of processed Tempeh gembus on hsCRP and HDL in obese women. This study included in experimental studies with randomized post-test only control group design involving 40 obese women aged 20 – 50 years. Subjects were randomized into two groups: a control group was given a standard diet low in calories 30 calories/kg body weight, and the treatment group was given a standard diet low in calories 30 calories/kg body weight and Tempeh gembus for 28 days. hsCRP and HDL levels were measured before and after the intervention, food intake was measured by using a 3 x 24-hour recall and physical activity (IPAQ form). HsCRP levels were measured using the ELISA method, whereas HDL levels were measured using the CHOD-PAP method. Wilcoxon test (hsCRP levels) and paired t-test (HDL levels) used to test differeces before and after intervention each group. Mann Whitney test (hsCRP levels) and independent sample test (HDL levels) used to test differeces before and after intervention between groups. There are differences in hsCRP levels before and after the intervention in the control group (p = 0.00) and the treatment group (p = 0.00). There are differences in HDL levels before and after the intervention in the control group (p = 0.00) and the treatment group (p = 0.00). There are differences in the decrease hsCRP levels between the two groups (p = 0.00). There are differences in the increase in HDL levels between the two groups (p = 0.03). Tempeh gembus 150 grams/day can decrease hsCRP levels and increase HDL levels in women with obesity.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222 Interaction of polyphenols extract from Polygonum multiflorum Thunb. roots with gelatin and toxicity of extract in mice 2020-01-28T05:20:00-06:00 Le Pham Tan Quoc lephamtanquoc@iuh.edu.vn

The roots of Polygonum multiflorum Thunb. (Vietnamese name: Ha-thu-o-do, HTOD) are used in processed form or the raw state in traditional Vietnamese medicine for many diseases and in extract form in the food industry. Some studies pointed out that HTOD extract had toxicity in humans. However, the toxicity of this herb plant currently remains unclear. In addition, this material contained a large amount of bioactive compounds, especially phenolic compounds. They have a strong antioxidant capacity and they can also interact with many different substrates such as protein, enzyme, lipid and carbohydrate. In this study, the received extracts from HTOD had the polyphenols concentrations of 415, 277, 208 and 166 (mg GAE.L-1), respectively. Besides, we only evaluated the gelatin-polyphenols interaction and the toxicity of HTOD extract in Swiss mice. The results show a strong gelatin-polyphenols interaction and no acute or subacute toxicity in mice. The polyphenols extract of HTOD at the concentration tested in this study is safe to use in food.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1240 Slovak consumers´ perception of bakery products and their offer in retails 2020-01-28T05:18:49-06:00 Ľubica Kubicová kubicova.lubka@gmail.com Kristína Predanocyová kristina.predanocyova@gmail.com Zdenka Kádeková zdenka_kadekova@yahoo.com Ingrida Košičiarová ingrida.kosiciarova@gmail.com

Bakery products represents an important part of the diet and have an irreplaceable role in the proportion of nutrients, but their popularity in the diet of Slovak consumers continues to decline. For this reason it is necessary to address the issue of bakery products with regard to their consumption. The aim of the paper is to point out the development of consumption of bakery products in the Slovak Republic and to identify the main factors determining their purchase from the perspective of Slovak consumers. Secondary and primary data were used to meet this aim. Secondary data were obtained from the Statistical Office of the Slovak Republic in order to describe trends in consumption of selected foodstuffs in the period 2009 – 2018, as well as to predict the development of consumption of wheat and durable bread by 2020. The development of consumption is influenced by a number of factors, which may include, in particular, the price of products, the existence of substitution products, changes in eating habits and preferences of Slovak consumers, consumer health restrictions, as well as the taste factor. The primary data were obtained through consumer and business-oriented research in the Slovak Republic. The results of the consumer survey showed both rationality and irrationality in consumer decisions when buying bakery products. Rational aspects in the purchase of bakery products are factors of composition and durability. Irrationality in consumer behavior when buying can be accompanied by psychological factors, which include the perception of freshness of bakery products, the perception of prices, the perception of the country of origin, as well as sensory aspects such as taste. The achieved results were confronted with the results of a retail-oriented survey. The results showed that the commercial premises, when offering bakery products, mainly take into account the freshness, price and country of origin of selected foods.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1202 Dietary fibre content in ethnic and unconventional vegetables and fruits growing in Bangladesh 2020-01-29T09:17:09-06:00 Ruheea Taskin Ruhee ruheea24@gmail.com Samia Sams samiasams12@yahoo.com Amena Begum smritymona@gmail.com Mohammad Khairul Alam khairul.alam010@gmail.com Parveen Begum pbegum963@gmail.com Maksuda Khatun kmaksuda@yahoo.com Mahbuba Kawser mahbubakawser@gmail.com Silvia Saberin sseve25@gmail.com Monira Ahsan ahsanm1959@gmail.com Sheikh Nazrul Islam sheikhnazrul09@gmail.com

Dietary fibres are known to provide health benefit and protect against degenerative chronic diseases. Thus, the present study reports the total dietary fibre (TDF) content of sixty-nine selected ethnic and unconventional vegetables and fruits growing in Bangladesh. The samples were collected from different locations of Bangladesh and mixed together to ensure sample representativeness. Dietary fibre assay kit according to the AOAC method was utilized for the analysis of TDF in selected vegetables and fruits. In the ethnic varieties, the TDF content ranged from 1.02 ± 0.16 to 7.16 ± 0.16 g for leafy (LV), 0.18 ± 0.01 to 6.71 ± 0.49 g for non-leafy vegetables (NLV) and 1.21 ± 0.12 to 5.29 ± 0.20 g for fruits per 100 g edible portion (EP).  In the unconventional items, it arrayed from 3.08 ± 0.34 g to 7.75 ± 0.13 g for LV and 1.02 ± 0.06 to 8.82 ± 0.40 g for NLV per 100 g EP. Among the analysed samples, the highest and lowest content of TDF was found in Orohordal and Mairabokong, respectively. The unconventional vegetables contained much higher content of TDF than the ethnics and the commonly consumed similar varieties. Data on TDF content in underutilized vegetables and fruits of Bangladesh is sparse. Thus, the finding of this study would fill up the data gap in the existing food composition table of Bangladesh and also would aware the people to take vegetables and fruits rich in fibres.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1211 Feeding and weaning practices among mothers of under-five children in selected primary health care centres in Ado-Ekiti, Ekiti, Nigeria 2020-01-28T05:21:14-06:00 Oluwaseyi Akpor akporoa@abuad.edu.ng Tunrayo Oluwadare tenitemi143@gmail.com Omotola Taiwo omotolataiwo@abuad.edu.ng Bukola Aladenika aladenikab@gmail.com Oghenerobor Akpor akpor.oghenerobor@lmu.edu.ng

An appropriate diet is necessary in the growth and health status of children especially in the first two years of life. This study determined the feeding and weaning practices among mothers of children below the age of five years in two selected Primary Healthcare Centres in Ado-Ekiti, Ekiti State, Nigeria. The study design was descriptive and cross sectional using an interviewer-administered questionnaire, 200 mothers who were purposely selected participated in the study. Statistical Package for Social Sciences was used for data analysis. Findings from the study revealed that the main practice of feeding of infants was breastfeeding, the majority of the mothers started to wean their children at about 6 - 7 months. Also, the major type of weaning practiced by mothers was abrupt weaning, majority of the mothers had good knowledge of feeding and weaning including how beneficial exclusive breastfeeding is, though it is just a few of them that practice exclusive breastfeeding. Therefore, complementary feeding education that will involve the use of various media most especially the primary health facilities is paramount for optimal health of infants. Also teaching should focus on the type of weaning and mothers should be educated on the consequences of abruptly weaning a child.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1229 Authentication of Wistar rat fats with gas chromatography mass spectometry combined by chemometrics 2020-01-28T05:19:37-06:00 Any Guntarti any_guntarti@yahoo.co.id Ibnu Gholib Gandjar ibngandjar@yahoo.com Nadia Miftahul Jannah nadiamj37@gmail.com

Indonesia is a country with the largest Muslim population in the world, which is very concerned about halal food. The most problem that’s very concerning nowadays was that food products were contaminated by unclean meat, such as rat meat. The purpose of this study was to authenticate rat fat using Gas Chromatography-Mass Spectrophotometry (GC-MS) combined with chemometrics. In this study, rat fat were heated in oven at 90 °C – 100 °C for approximately one hour until the oil came out. After that, the derivatization process was carried out to convert fat into methyl ester compounds using NaOCH3 and BF3. Methyl ester compound than injected into the GCMS instrument system. In addition to rat fat, other fat extraction were carried out, such as pigs, cows, chickens, wild boars, dogs, and goats. The combination of chemometrics Principal Component Analysis (PCA) was used to classify rat fat with other animal fat. Based on the results of the study showed that fatty acids in rats using GCMS produced 6 types of fatty acids, namely: myristat (0.15 ±0.09%), palmitoleate (0.73 ±0.54%), palmitate (19.08 ±3.54%), linoleate (30.14 ±16.90%), oleate (40.48 ±2.74%), and stearate (2.55 ±0.01%). Total content of rat fatty acids was 93.13%, with unsaturated fatty acids 71.35% and saturated fatty acids 21.78%. Chemometrics PCA from rat fat can be grouped with other animal fats.

2020-01-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1212 Optimization of brewing time and temperature for caffeine and tannin levels in Dampit coffee leaf tea of Robusta (Coffea canephora) and Liberica (Coffea liberica) 2020-03-20T03:23:52-05:00 Dewi Melani Hariyadi dewi-m-h@ff.unair.ac.id Cynthia Amelia Tedja cynthiameliaa@gmail.com Elok Zubaidah elok@ub.ac.id Sudarminto Setyo Yuwono ssyuwono2004@yahoo.com Kiki Fibrianto kiki.fibrianto@ub.ac.id

Coffee constitutes a plant product high in economic value. Extremely abundant throughout Indonesia, different varieties can be found in each region. Coffee leaves represent a by-product of coffee production which are disposed of without being subjected to further processing. One advantage of coffee leaf waste is that it can be made into coffee leaf tea, to prevent various diseases. The caffeine and tannin content can be optimized by temperature and brewing time. Research on coffee leaf tea remains limited, with little study of Liberica coffee leaf tea. This investigation was to determine the optimal brewing time and temperature of Robusta (Coffea canephora) and Liberica (Coffea liberica) coffee leaf tea. This research used the Response Surface Methodology (RSM) method with Central Composite Design (CCD). Data analysis using RSM method was conducted incorporating two factors. The first factor was the brewing temperature with a minimum value of 91 °C and a maximum value of 99 °C. The second factor was brewing time with minimum and maximum values of three and seven minutes respectively. Identifying the optimal treatment was based on two factors, caffeine and tannin content. Optimized processes were applied to conduct organoleptic tests on 110 untrained panelists using the Rate-All-That-Apply (RATA) method to highlight the majority attributes experienced by the panelists. The optimal brewing temperature and duration for robusta coffee leaf tea were 93.43 °C and 4.80 minutes which produced caffeine and tannin levels of 74.90 mg.100mL-1 and 293.01 µg.g-1 respectively. In contrast, in the case of Liberica coffee leaf tea, the optimal brewing conditions comprised a temperature of 91.65 °C and duration of 4.84 minutes which produced caffeine and tannin levels of 72.52 mg.100mL-1 and 415.87 µg.g-1. Results of sensory analysis showed that the majority produced five significant characteristics, namely: sweet flavor, fire flavor, sweet taste, bitter taste and astringent mouthfeel.

2020-02-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1239 The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality 2020-03-06T03:08:26-06:00 Miroslava Kačániová miroslava.kacaniova@uniag.sk Ľudmila Nagyová ludmila.nagyova@uniag.sk Jana Štefániková jana.stefanikova@uniag.sk Soňa Felsöciová sona.felsociova@uniag.sk Lucia Godočíková xgodocikova@uniag.sk Peter Haščík peter.hascik@uniag.sk Elena Horská elena.horska@uniag.sk Simona Kunová simona.kunova@uniag.sk

The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.

2020-02-27T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1195 Influence of reduction on adhesive properties 2020-03-06T03:42:39-06:00 Igor Stadnyk maidanevych@gmail.com Volodymyr Piddubnyi a.poddubnaya@i.ua Svitlana Krsnozhon svelte@ukr.net Antoshkova Nataliia antoshkova209@ukr.net

An analytical analysis of the action of rolls on the medium and its behaviour at adhesion bonds with its surface are carried out. The methods and means of carrying out researches on determination of surface roughness are offered, and the experimental setting for determining the adhesion strength is developed. 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 physical nature of the influence of the roughness of the roller surface on the injection of the dies depends on the shape and angle of roughness, the application of mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties. The nature of the contact interaction of the dough with the rough surface of the roller working organ in the injection nozzle of the fumigation machine is established. Violation of these mutual relations leads to the production of poor-quality products and a reduction in the efficiency of the machine. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria influencing the process according to each particular period of the deformation stage are substantiated. The obtained data give an answer to a number of questions about the possibility of interaction of the surface of the working bodies from the environment. On the basis of their data, the actual change in the contact adhesion in the roller unit of the molding machine with a comparative analysis of existing ones with the newly designed design is considered. It is established that in order to provide a constant area of actual contact, which contributes to better adhesion, and, accordingly, the passage of a qualitative process of tightening, compression and pouring, the necessary condition is the consistency of the specified criteria. This means that the actual contact area , varies from  to  depending on the ratio of parameters.

2020-02-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1262 Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends 2020-03-06T03:45:33-06:00 Abiola Olaniran olaniran.abiola@lmu.edu.ng Helen Abu abuhelenlandmarkuni@gmail.com Ruth Afolabi ruthlandmarkuni@gmail.com Charles Okolie okolie.charles@lmu.edu.ng Akinyomade Owolabi owolabi.akinyomade@lmu.edu.ng Oghenerobor Akpor akpor.oghenerobor@lmu.edu.ng

The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

2020-02-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1224 Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing 2020-03-06T03:49:00-06:00 Mykola Kukhtyn kuchtynnic@gmail.com Volodymyr Salata salatavolod@ukr.net Ruslan Pelenyo andriyovich30@ukr.net Volodymyr Selskyi selskyiV@gmail.com Yulia Horiuk goruky@ukr.net Nataliia Boltyk boltiknatalia@gmail.com Larisa Ulko larisau@ukr.net Volodymyr Dobrovolsky dobrovolsky.va@gmail.com

Synthetic growth stimulants are widely used to get high productivity of animals. These preparations can accumulate in the meat and their residual quantities will adversely affect the health of consumers. The purpose of the work was to monitor the content of zeranol, growth stimulant of ruminants in beef which goes to meat processing enterprises of the Western region of Ukraine and to determine the effect of heat treatment on its quantity. It was found out that 29.8% of beef samples taken at meat processing enterprises contained a stimulant for the growth of ruminant zeranol. It was found that during the storage of beef samples frozen at a temperature of -18 °C with different content of zeranol there is a decrease in its number. The most intense process of destruction of zeranol occurred during the first month of storage, during this period of time the amount of zeranol is reduced by an average of 20%, regardless of the initial content. Within two months of storage of frozen beef, the content of zeranol decreases by 28.2 ±0.17%, and at the end of the sixth month its quantity decreases to 33.2 ±0.58%. It was also found that the dynamics of zeranol reducing in beef samples with large quantities (22.5 μg.kg-1) and small (2.3 μg.kg-1) were the same. It was set up that during 30 min of meat cooking there was a decrease in the content of zeranol 24.7 ±0.23% and 32.0 ±0.35% for 60 min, compared to its content in fresh meat. At the same time, when stored in the frozen state and subsequent cooking, the reduction of zeranol content in meat was 39.3 ±0.3%. Therefore, it is proposed to revise and amendments into the regulatory documents of Ukraine regarding the control and supervision of the presence of hormone (zeranol) residues in meat and meat products in order to prevent their sale and consumption by humans.

2020-02-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1287 Technical efficiency and factors affecting rice production in tidal lowlands of South Sumatra province Indonesia 2020-03-20T03:27:49-05:00 Khairul Fahmi Purba khairulfahmi@student.pps.unsri.ac.id Muhammad Yazid yazid_ppmal@yahoo.com Mery Hasmeda m_hasmeda@yahoo.com Dessy Adriani dessyadriani@fp.unsri.ac.id Meitry Firdha Tafarini meitrytafarini@student.pps.unsri.ac.id

Rice has been the staple food for most Indonesians, so the rice consumption in Indonesia is considerably high. Rice is cultivated in many agroecosystems, including tidal lowlands. Some tidal lowlands are considered suitable for rice cultivation. Therefore, tidal lowlands may support food security in Indonesia. However, productivity remains a problem in which inputs are not used efficiently. This study aims to determine the technical efficiency and identify factors affecting rice production in tidal lowlands of South Sumatra, one of main rice barns in Indonesia. A survey was conducted by interviewing 93 farmers in Telang Rejo Village. A data envelopment analysis (DEA) with output-oriented and variable returns to scale (VRS) approach was applied to measure technical efficiency score from each farm observed. An ordinary least square (OLS) regression with a Cobb-Douglass production function approach was employed to analyse the factors affecting rice production in tidal lowlands of South Sumatra, Indonesia. The results showed that majority of rice farms in the tidal lowlands of South Sumatra Indonesia were inefficient. There were 44 rice farms (47.31%) that were efficient, 5 rice farms (5.38%) that were inefficient under increasing returns to scale and 44 rice farms (47.31%) that were inefficient under decreasing returns to scale. The inputs, such as nitrogen, phosphorus, and potassium fertilisers, herbicides, insecticides and fungicides had positive significant influences on rice production in the tidal lowlands of South Sumatra, Indonesia.

2020-02-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1192 Nutritional and biological value of pork obtained from animals fed with lysine and methionine 2020-03-06T03:54:17-06:00 Ivan Gorlov niimmp@mail.ru Marina Slozhenkina niimmp@mail.ru Alexander Mosolov niimmp@mail.ru Vladimir Baranikov niimmp@mail.ru Dmitry Nikolaev niimmp@mail.ru Alexander Chernyak niimmp@mail.ru Bogdan Sherstyuk niimmp@mail.ru Olga Krotova niimmp@mail.ru

The article presents material on the effect of the amino acids lysine and methionine in pig diets. Studies have been carried out to increase the live weight of animals, depending on the content of these amino acids in the diet when fattening up to 100 and 120 kg. Presented research results obtained during testing in certified and accredited laboratories. When growing gilts to live weight from 30 to 50 kg, a deficiency in the level of lysine was found, which reaches up to 29.6%, and methionine with cystine up to 23.1%. When growing animals from 81 to 120 kg of live weight, the lysine deficiency is 14.9%, and methionine with cystine is 8,8%. This necessitated balancing the diet of animals to the required level of amino acid content. The most effective on the growth and development of animals, as well as on indicators of pork quality, was the introduction of feed lysine in combination with methionine in pig diets.

2020-02-28T00:00:00-06:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1302 The comparison of HPLC and spectrophotometric method for cholesterol determination 2020-03-23T08:29:55-05:00 Lukáš Kolarič lukas.kolaric@stuba.sk Peter Šimko qsimko@stuba.sk

The present study was carried out to compare two different analytical methods (HPLC and spectrophotometric) for determination of cholesterol content in milk while cholesterol in food is important not only for the nutritional value setting of foods but also due to the validation of a fast, reliable and economical method for studying the possible mechanism of its reduction. Spectrophotometric determination of cholesterol content was based on the Liebermann-Burchard (LB) reaction among cholesterol, ethyl acetate, acetic anhydride, plus concentrated H2SO4 and measuring absorbance of formed color at 625 nm. HPLC method was performed by column chromatography on reverse phase C18 with DAD detection at 205 nm. The methods were applied to the milk sample. The achieved LOD and LOQ for HPLC were 2.13 mg.kg-1 and 6.45 mg.kg-1, respectively, while for spectrophotometric method were 12.55 and 38.04 mg.kg-1. The difference between cholesterol content determined by both methods was statistically insignificant at p <0.05. Therefore, it can be concluded that both methods are suitable for determination of cholesterol content in milk, however, HPLC method exhibited higher sensitivity and lower limits of detection or quantification, respectively.

2020-03-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1271 Parameters of antioxidant activity of Galega officinalis L. and Galega orientalis Lam. (Fabaceae Lindl.) plant raw material 2020-03-23T08:33:43-05:00 Olena Vergun olenavergun8003@gmail.com Oksana Shymanska galega777@ukr.net Dzhamal Rakhmetov olenavergun8003@gmail.com Olga Grygorieva olgrygorieva@gmail.com Eva Ivanišová eva.ivanisova@uniag.sk Jan Brindza Jan.Brindza@uniag.sk

The plant raw material of Galega officinalis L. (goat’s rue) and Galega orientalis Lam. (fodder galega) investigated in this study. These species are known as fodder crops with high productivity of green mass and as medicine plants. The current study was aimed to evaluate an accumulation in dry raw of selected plants the total content of phenolic acids (TPA) and flavonoids (TFC) as compounds with antioxidant activity (AA) by spectrophotometric method. AA by DPPH-method and phosphomolybdenum method (reducing power (RP)) was measured. Study of ethanolic extracts of G. officinalis showed accumulation of TPA in different organs in range from 3.65 to 15.17 mg.g-1 caffeic acid equivalent (CAE) and TFC from 10.08 to 65.75 mg.g-1 quercetin equivalent (QE), AA by DPPH-method from 6.02 to 8.45 mg.g-1 Trolox equivalent (TE) and RP of extracts by phosphomolybdenum method from 86.56 to 288.15 mg TE.g-1. In extracts of G. orientalis was identified TPA from 3.52 to 18.52 mg CAE.g-1 and TFC from 6.09 to 46.72 mg QE.g-1, antioxidant activity by DPPH-method from 6.80 to 8.48 mg TE.g-1 and antioxidant capacity by phosphomolybdenum method from 52.52 to 188.51 mg TE.g-1. It was established that less concentration of studied compounds found in the stems for both species. It should be noted that the content of phenolic acids in the leaves was decreased and flavonoids in stems increased during vegetation for both species. Content of phenolic acids in the generative organs and flavonoids in the leaves decreased in raw of G. orientalis during vegetation. Pearson’s correlation analysis demonstrated very strong relations between TFC and AA by DPPH, TPA and RP, TFC and RP for G. officinalis extracts. Very strong correlation in the extracts of G. orientalis found between TFC and RP, TPA and RP. Obtained results can be used in the further biochemical and pharmacological study.

2020-03-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1334 Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight 2020-03-23T08:35:52-05:00 Ivan Imrich ivan.imrich@gmail.com Eva Mlyneková eva.mlynekova@gmail.com Juraj Mlynek juraj.mlynek@uniag.sk Marko Halo marko.halo@uniag.sk Tomáš Kanka tomas.kanka@uniag.sk

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.

2020-03-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1289 Research on milk homogenization in the stream homogenizer with separate cream feeding 2020-06-05T07:01:39-05:00 Kyrylo Samoichuk samoichuk.k@ukr.net Dmytro Zhuravel dmytro.zhuravel@tsatu.edu.ua Olga Viunyk olga.viunyk@tsatu.edu.ua Dmytro Milko dmitro.milko@tsatu.edu.ua Andrii Bondar andriy.bondar@tsatu.edu.ua Yuriy Sukhenko suhenko@ukr.net Vladyslav Sukhenko vladsuhenko@gmail.com Leonora Adamchuk leonora.adamchuk@gmail.com Denisenko Sergey gavrishtanya@ukr.net

Homogenization, which is used in the technological schemes of production of most dairy products, is the most energy-intensive of the processes of mechanical processing of milk. One promising way to increase the energy efficiency of homogenization is to use separate homogenization and to use a little-researched stream homogenizer with separate cream feeding. The principle of its action is to pre-divide milk into cream and skim milk, and feed the fat phase with a thin stream into the stream of skim milk. This creates the conditions for achieving the high value of the Weber criterion - the main factor in the dispersion of milk fat. The purpose of these researches is to conduct experimental studies and determine the energy consumption and quality of homogenization of milk after treatment in a stream homogenizer. To achieve this goal, a designed experimental setup was used. The dispersive indices of the milk emulsion were determined by computer analysis of micrographs of milk samples obtained with an optical microscope and a digital camera using Microsoft Office Excel and Microsoft Visual Studio C # software using the OpenCV Sharp library. As a result of experimental studies, the critical value of the Weber criterion for homogenization of milk was determined, which is 28. The regularities of dispersion of milk fat in a stream homogenizer with separate feeding of the fat phase have been established. It is determined that the milk treatment in the experimental homogenizer allows us to achieve an emulsion with an average size of fat globules of about 0.8 μm (at the level of valve homogenizers). The value of the homogenization coefficient is obtained for the disruption of the fat globule in the conditions: subject to a single effect on the emulsion, without the influence of vibration and cavitation. This homogenization coefficient equals 3300 m3/2.s-1.

2020-03-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1317 Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue 2020-04-23T02:59:14-05:00 Daniil Khvostov d.hvostov@fncps.ru Natalya Vostrikova n.vostrikova@fncps.ru Irina Chernukha imcher@inbox.ru

Nowadays, proteomics is widely used as an analytical control method. A new method for determining animal tissue species-specificity based on a combination of two effective methods of food analysis, liquid chromatography (LC) and mass spectrometry (MS), was used in this work. Using this approach, it became possible to detect peptides. This work presents a comparison of species-specific, heat-stable peptides for the identification of beef. The objects of the study were native and boiled model mixtures containing beef with concentrations of 8% (w/w) and 16% (w/w). Pork was also added to the recipe to control for false-positive results. A high-performance liquid chromatography technique with mass spectrometric detection (LC-MS/MS) was used. Analysis of finished samples takes 25 minutes and is adapted to detect marker peptides. From the processing of the obtained data, three beef marker peptides were identified that were accepted as the best candidates. Two peptide prototypes, NDMAAQYK and YLEFISDAIIHVLHAK from the myoglobin protein and SNVSDAVAQSAR from the triosephosphate isomerase protein, were selected as potential biomarkers. For all samples, the signal-to-noise ratio (S/N) was set above 10. Temperature was not found to affect the structure and detection of marker peptides in samples with a muscle tissue concentration of 8% (w/w) at p <0.05. This approach is universally applicable for comparing biomarkers of other types of meat and to identify the most suitable candidates.

2020-03-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1255 Research of quality indicators in protein-blueberry concentrates 2020-03-27T02:50:58-05:00 Olena Grek grek.nupt@gmail.com Tetiana Pshenychna tanya5031@ukr.net Alla Tymchuk 589112@ukr.net Oleksandr Savchenko 63savchenko@gmail.com Оlena Ochkolyas lenokochkolyas@gmail.com

The effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of protein-blueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield (excluding limiting factors – organoleptic indicators and active acidity). It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. Other quality indicators of protein-blueberry concentrates were recorded: active acidity (from 5.0 pH at the beginning to 4.7 pH at the end of the storage life), and the water-retaining capacity at the level of (75.44 ±0.5%). Based on chromatographic studies, the degree of polyphenolic compounds transition (including anthocyanins) to protein-blueberry concentrates at the level of 52.26% has been determined by the calculation method and analyzed compared with control sample (blueberry paste) and colored whey. Based on the researches, protein-blueberry concentrates obtained by thermo acid coagulation of milk proteins are suggested to be used as basis in the cheese products recipes.

2020-03-20T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1338 Mastitis pathogens and somatic cell count in ewes milk 2020-05-18T10:11:08-05:00 Kristína Tvarožková kristina.tvarozkova@gmail.com Vladimír Tančin vladimir.tancin@nppc.sk Michal Uhrinčať michal.uhrincat@nppc.sk Lukáš Hleba lukas.hleba@gmail.com Lucia Mačuhová lucia.macuhova@nppc.sk

The aim of this study was to determine the occurrence of pathogens in selected group of ewes and the relationship between somatic cell count (SCC) and the presence of pathogens. The experiment was carried out on a dairy farm, where predominantly breed was a Tsigai. Sampling was carried out in monthly intervals as part of the milk recording test day from February to July 2019. A total of 303 ewes were included in the survey, during the milk recording test day. The ewes with SCC ≥1000 × 103 cells.mL-1 were selected for further sampling at half udder level. Based on SCC the ewes were divided into five groups: <200 ×103; ≥200 <400 × 103; ≥400 <600 × 103; ≥600 <1000 × 103; ≥1000 × 103 cells.mL-1. The first group of SCC contained 33.9% of milk samples, the second 14.1% of samples, the third 5.7% of samples, the fourth 6.2% and the fifth 40.1% of samples. The most common pathogens were coagulase negative staphylococci (CNS). The most frequent CNS was Staphylococcus (S.) simulans (24.4%). S. aureus was identified in 5.3% of bacteriological positive samples. Almost 70% of ewes with bacteriological positive samples were repeated identified the presence of pathogens during tested period. SCC ≥500 × 103 cells.mL-1  were detected in 92.5% bacteriological positive milk samples. The presence of pathogens increased SCC in milk (p <0.001) as compared to samples free of pathogens. In conclusion, the SCC ≥500 × 103 cells.mL-1 could be important for detection of subclinical mastitis at half udder level in dairy ewes.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1321 Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran 2020-04-23T02:09:27-05:00 Michaela Lauková michaela.laukova@stuba.sk Jolana Karovičová jolana.karovicova@stuba.sk Lucia Minarovičová lucia.minarovicova@stuba.sk Zlatica Kohajdová zlatica.kohajdova@stuba.sk

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1233 New trends and innovative approaches in personnel management of food businesses in Slovakia 2020-04-23T02:12:25-05:00 Zuzana Lušňáková z.lusnakova@gmail.com Silvia Lenčéšová lencesova.silvia@gmail.com Mária Šajbidorová maria.sajbidorova@uniag.sk Veronika Hrdá veronika.hrda@uniag.sk Boris Rumanko xrumankob@uniag.sk

New practices and changes are appearing in personnel management in the same way as they occur in other areas of management. New trends, which have various ways of implementation, emerge, along with its impact on employees, managers and businesses. Employees are an important part of each business and therefore, it is important to have right people in right places. The objective of the paper is to find out how food businesses working in Slovakia are implementing an innovative approach to the personnel management. The research actively included 453 food businesses from all Slovakia. We decided to do research into these businesses because they are household names in the field of production of domestic food products. Production of high-quality domestic food products is considered important not only for people´s nutrition and availability of quality domestic products but also due to sustainability of the employment rate in this field, development and recruitment of professional, qualified and engaged employees. The statistical relations and correlations between variables were performed by Cronbach alpha, Spearman test, Kruskal-Walis test using programs EXCEL and SAS Enterprise Guide 7.1. We found out that food businesses in Slovakia had already started to implement innovative approaches to the personnel management, but there are still significant reserves and shortcomings. The positive aspect is that food business managers have understood importance of personnel management innovation because nowadays, their main task to find, recruit, select and retain a prospective employee.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1200 Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product 2020-04-23T02:16:42-05:00 Olga Shanina o.shanina.ua@gmail.com Sergii Minchenko wild005@mail.ru Tetyana Gavrysh gavrishtanya@ukr.net Yuriy Sukhenko suhenko@ukr.net Vladyslav Sukhenko vladsuhenko@gmail.com Volodimyr Vasyliv vasiliv-vp@ukr.net Natalia Miedviedieva natalya.miedvedeva@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net Myroslav Stechyshyn m-mezon@ukr.net Tatyana Rozbytska roirf1991@gmail.com

Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1299 Extractive stripping voltammetry at a glassy carbon paste electrode for analysis of cow's milk and cream 2020-04-23T02:21:02-05:00 Granit Jashari granit.jashari@student.upce.cz Michaela Frühbauerová michaela.fruhbauerova@student.upce.cz Milan Sýs Milan.Sys@upce.cz Libor Červenka libor.cervenka@upce.cz

In this paper, a procedure based on extractive accumulation of milk fat globules (MFGs) into a pasting liquid (lipophilic binder) of glassy carbon paste electrode (GCPE) with subsequent electrochemical detection by square-wave voltammetry (SWV) in 0.1 mol L-1 Britton-Robinson buffer of pH 4.0 has been tested to find out whether it can be utilized as a simple screening analytical method for cow's milk and cream nutrition control. Since there is assumption that the necessary alkaline hydrolysis of cow's milk and subsequent extraction of lipophilic vitamins into an organic solvent could be avoided, several GCPEs differing in type (atactic polypropylene, paraffin oil, paraffin wax, silicone oil, and vaseline) and content (5, 10, 15, 20, and 25%; w/w) of pasting liquid used were tested as part of complex optimization. The obtained results show that MFGs contain predominantly vitamin A (carotenoids and retinoids), especially all-trans-retinol, which could serve as significant marker of the fat content. However, their individual forms were not possible to distinguish due to the considerable anodic peak broadening (overlapping).

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1194 Evaluation of the foliar nutrition influence on selected quantitative and qualitative paprameters of sugar mayze (Zea mays SK saccharata) 2020-04-23T03:44:32-05:00 Samuel Adamec xadamec@uniag.sk Alena Andrejiová alena.andrejiova@uniag.sk Alžbeta Hegedűsová alzbeta.hegedusova@uniag.sk Marek Šemnicer marek.semnicer@uniag.sk

We evaluated the effect of foliar application of fertilizer Tecnokel amino Zn on selected quantitative (weight of one corn cob, average length of corn cob, number of grains per row and number of rows per cob) and qualitative (total yield, total carotenoid content, total sugar content) parameters of sweetcorn. The small trail experiment was founded in 2016 in the Botanical Garden of the Slovak University of Agriculture. We observed 7 selected varieties of sweetcorn and two variants: control and with leaf nutrition. 15 plants we revaluated for each variety under both variants. The corn was grown in three repetitions for each variant. Based on the obtained results, we found that both the qualitative and quantitative parameters were mainly dependent on the genotype. Statistically significant was effect of the variety on the total sugar content in maize grains. Influence of foliar nutrition was not confirmed as statistically significant, but Tecnokel amino Zn has a positive impact on several quantitative parameters as weight of one maize ear or average length of corncobs. Content of total carotenoid doesn´t depend on genotype or variant.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1243 Mineral composition of Allium cepa L. leaves of southern subspecies 2020-04-23T02:28:04-05:00 Victor Nemtinov nemtin2@mail.ru Yulia Kostanchuk kostanchuk_yu@niishk.ru Svetlana Motyleva motyleva_svetlana@mail.ru Alena Katskaya kackaja_a@niishk.ru Lidiya Timasheva isocrimea@gmail.com Olga Pekhova isocrimea@gmail.com Vladimir Pashtetskiy pvs98a@gmail.com Ivan Kulikov vstisp@vstisp.org Sergei Medvedev mos_vstisp@mail.ru Alexander Bokhan alexboxan1980@mail.ru

The mineral composition of Allium cepa L. leaves was measured by using the scanning electron microscope of Japanese company JEOL, model JSM600LA with EDS system. 11collection samples of FRC “All-Russian Institute of Plants Genetic Resources named after N. I. Vavilov” and 4 samples of FSBSI “Research Institute of Agriculture of the Crimea” were studied. 12 main elements (in mass., %) contained in onion leaves were evaluated. The samples with the maximum macro- and micronutrient elements accumulation in the leaves used for the sourthern subspecies breeds and hybrids selection were revealed. These samples can be used to prevent the elements deficiency in the human body. The following samples number with a high accumulation of the elements in the leaves was revealed: K – nine (from 20.0 to 3.3 max %: B12132B, trimontzium, Rouge pale, Red Wetherstfield, Blood red flat, Valensiya, Tavricheskiy, Yaltinskiy lux, Yaltinskiy rubin), P – five (from 1.8 to 2.8 mass., %:B12132B, Mestniy, Valensiya, Yaltinskiy lux, Yaltinskiy rubin), Mg – one (2.23 mass., %: Rouge pale), Ca – nine (from 5.4 to 8.3 mass., %: Mestniy, Rouge pale, Mestniy, Red Wetherstfield, Blood red flat, Valensiya, Brown Beauty, Yaltinskiy lux and Yaltinskiy rubin), Fe – two (from 0.5 to 0.8 mass., %: B12132B, Tavricheskiy), S – seven (from 2.2 to 2.5 mass., %: B12132B, Mestniy, Red Wetherstfield, Tavricheskiy, Yaltinskiy lux, Yaltinskiy rubin, Yaltinskiy model No. 3), Na – two (from 1.3 to 1.5 mass., %: B12132B, Mestniy), Cl – five (from 4.0 to 7.0 mass., %: Mestniy, B12132B, Trimontzium, Red Wetherstfield, Yaltinskiy model No. 3), Cu – one (1.9 mass., %: Yaltinskiy model No. 5), Mo – eight (from 5.2 to 7.0 mass., %: Tavricheskiy, Yaltinskiy lux, Yaltinskiy rubin, Yaltinskiy model No. 3, Mestniy, Trimontzium, Red Wetherstfield, and B12132B), Zn – seven (from 0.5 to 4.97 mass., %: Yaltinskii model No. 3, Mestniy, B12132B, Rouge pale, Blood red flat, Brown Beauty, Yaltinskiy rubin) and Si – one (0.5 mass.%,%: Yaltinskiy lux). The order of the elements accumulation variation in the onion samples was distributed as follows: Zn > Fe > Si > Na > P > Cl > Mo > Mg > S > Ca > Cu > K.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1309 Milk yield and somatic cells in dairy ewes with respect to their mutual relations 2020-04-23T02:31:54-05:00 Marta Oravcová marta.oravcova@nppc.sk Kristína Tvarožková kristina.tvarozkova@gmail.com Vladimír Tančin valdimir.tancin@nppc.sk Michal Uhrinčať michal.uhrincat@nppc.sk Lucia Mačuhová lucia.macuhova@nppc.sk

The objective of this study was to analyze milk yield and somatic cell count (SCC) expressed as somatic cell sore (SCS) in Lacaune dairy breed. Data from milk performance testing recorded between 2016 and 2018 (farm in West Slovakia) were used. A total, 377 individual milk yield and SCC records of 61 ewes (first, second and third lacation, respectively) were analysed. Mixed model for milk yield included fixed factors: SCC class (lowest, low, middle, high and highest), year of measurement, lactation number, month in milk and interaction between month in milk and SCC class, and random factors of ewe and error. Mixed model for SCS included milk yield class (lowest, low, middle, high, highest), year of measurement, lactation number, month in milk and interaction between month in milk and milk yield class. Random factors of ewe and error were considered as well. Milk yield was significantly affected ( p <0.05 or p <0.01) by all investigated factors. Except for interaction between month in milk and milk yield class, the remaining factors significantly affected (p <0.05 or p <0.01) also SCS. The analyses confirmed that SCC may be used as a useful indicator of udder health. It may help in identifying infected ewes, and thus, avoiding mammary infections to be spread throughout the whole flock.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310 Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition 2020-04-23T02:34:46-05:00 Michaela Frühbauerová michaela.fruhbauerova@student.upce.cz Libor Červenka libor.cervenka@upce.cz Tomáš Hájek tomas.hajek@upce.cz Richardos Nikolaos Salek rsalek@utb.cz Helena Velichová velichova@utb.cz František Buňka bunka@utb.cz

Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.

2020-04-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1305 Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction 2020-05-29T02:57:32-05:00 Igor Palamarchuk vibroprocessing@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net Vladislav Sukhenko vladsuhenko@gmail.com Vladislav Dudchenko vlad203510@gmail.com Lidija Korets lida01091974@gmail.com Aleksandr Litvinenko litvinen@nuft.edu.ua Olena Deviatko helene06@ukr.net Sergii Ulianko uljanko@ukr.net Natalia Slobodyanyuk slob2210@ukr.net

Centrifugal and vibrational technological effects are among the main approaches to intensify the process of plant raw materials hydrolysis for pectin extraction. With the impulse intensification of such a process, it is possible not only to increase its efficiency, but also to achieve the compactness of the equipment, reduce the cost of electricity and improve the quality of the product of hydrolysis. The hypothesis is confirmed, according to which the vibro-centrifugal intensification of hydrolysis increases the driving force of the process by not only activating the material flows of raw materials and reagents, but also by reducing the resistance in the technological environment. Graphical and analytical dependencies of the power and energy parameters of the oscillatory system were obtained, which proved the overcoming of the flow resistance of the liquid medium in the entire speed range of the drive shaft with the potential to intensify the process at a power consumption of 2.0 – 3.0 kW and or by the force of 2.3 – 2.5 kN using the Lagrange and Cauchy methods for composing and solving the equations of motion of the moving components of the tested hydrolyser with vibrating activators, and the methods of mathematical analysis and their processing in the MathCAD. The analysis of the presented parameters of the studied process of mixing the pectin-containing mass in the hydrolyser allowed us to determine the rational mode parameters of processing, which correspond to the angular velocity of the drive shaft rad/s at the power consumption of 500 – 600 watts.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1296 Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour 2020-05-29T07:15:28-05:00 Davit Tsagareishvili david.tsagareishvili1@atsu.edu.ge Otari Sesikashvili isa.georgia@gmail.com Dodo Tavdidishvili dodo.tavdidishvili@atsu.edu.ge Gia Dadunashvili gia.dadunashvili@atsu.edu.ge Nugzari Sakhanberidze nugzar.sakhanberidze@atsu.edu.ge Shalva Tsagareishvili shakocagareishvili@mail.ru

Widening the range of products produced on the basis of agricultural raw materials and improving the quality of these products and increasing their nutritional value ”‹”‹represent urgent challenges. Therefore, the production of new mass consumption products with high nutritional and biological value brings to the fore the use of local nut flour as an enriching supplement in innovative technological processes. The high nutritional value of nuts (nuts, walnuts, and peanuts) is due to their chemical composition, including lipids, a large amount of soluble proteins that are well absorbed by the human body, sufficiently large quantities of vitamin  B1 and a small amount of vitamins PP and E. It is known that in peanut grains, lipids have a balanced composition of fats and acids, as well as sufficiently large amounts of essential amino acids, which makes their protein composition closer to that of animal proteins. This study considers the influence of thermoplastic extrusion parameters on the functional and physicochemical properties of extrudates in their formation process. The technological and design parameters of the process and their variation ranges are based on studies conducted on model systems. The ratio of the extrusion mixture components (formulation) is also developed. Based on the methodology for multifactorial experimental design, the variation of the volume weights, expansion rates, and mechanical specific energy expenditure of porous extrudates enriched with starch-based nut flour is studied.  It has been established that the best quality indicators of the products are achieved with the minimum volume weight and the maximum expansion rate.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1245 137Cs activity concentration in mushrooms from the Bobrůvka river valley 2020-05-29T07:15:30-05:00 Petr Dvořák dvorakp@vfu.cz Jana Doležalová dolezalovaj@vfu.cz Katarína Beňová katarina.benova@uvlf.sk Martin Tomko martin.tomko@uvlf.sk

In the 2017-2018 mushrooming seasons at the (Bohemian-Moravian Highlands near Dolní Rožínka) a total of 505 mushrooms belonging to 9 species were collected, and analyzed by gamma spectrometry for 137Cs activity. The maximum 137Cs activity of 575 Bq.kg-1 was detected in Boletus edulis species, what in native state, is just below the allowed limit. In contrast, in mushroom Imleria badia, which is reported to be associated with the highest cumulative capability from all fungi species, detected activity level was only 316 Bq. kg-1. However, differences in mean contamination values were not significant due to high variability. It was shown, that activity concentration is not dependent on the weight (size) of Imleria badia. Our results also confirmed generally well known lower 137Cs activity in the Russula species representatives belonging to the group of gills or lamella bearing mushrooms.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1350 Effects of the administration of brewed Robusta coffee leaves on total antioxidant status in rats with high-fat, high-fructose diet-induced metabolic syndrome 2020-05-29T02:57:26-05:00 Nurmasari Widyastuti widyastutinurmasari@gmail.com Gemala Anjani gemaanjani@gmail.com Vita Gustin Almira vitagalmira@gmail.com Suci Eka Putri suciekaputri08@gmail.com Amali Rica Pratiwi amaliricapratiwi212@gmail.com

Robusta coffee (Coffea canephora) leaves contain phytochemical compounds and have antioxidant and anti-diabetic effects. This study investigated the effect of brewed Robusta coffee leaves on the total antioxidant status in metabolic syndrome rats. Metabolic syndrome in rats was induced by high-fat-fructose diet containing pork oil (20%), cholesterol (1.5%), cholic acid (0.5%), standard feed (80%), and fructose (1 mL per 200 g BW). The animals were categorized into normal control group (K1), metabolic syndrome control group without treatment (K2), mangiferin treatment group (X1), brewed Robusta coffee leaves 0.09 g per 200 BW group (X2), brewed Robusta coffee leaves 0.18 g per 200 BW group (X3), and brewed Robusta coffee leaves 0.36 g per 200 BW group (X4). Each dose of the coffee leaves was brewed with 3.6 mL of water at 70 °C for 10 min. The intervention was administered for 28 days. There was a significant increase in the total antioxidant status (p <0.000) in all the groups. In conclusion, the administration of brewed Robusta coffee leaves increased the total antioxidant status in metabolic syndrome rats.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1312 Personalized nutrition and “digital twins” of food 2020-05-29T02:57:28-05:00 Marina Nikitina nikitinama@yandex.ru Irina Chernukha imcher@inbox.ru

Mathematization of research is one of the most effective methods of virtual substantiation of foodstuff recipe and technology. This approach allows creating a product that meets consumer's individual needs, i.e. personalized foodstuff (ethnicity, cultural preferences, regional and environmental characteristics, lifestyle), and at the same time reducing the time and cost of decision-making. The article discusses the hypothesis that the “digital twin” of a food product is a virtual model of the product, namely its mathematical model (simulation model). A simulation model is a logical and mathematical description of a food product that is used to conduct a computerized experiment in order to design desired characteristics and properties. The “digital twin” combines all variety of factors from chemical composition, functional and technological properties to organoleptic indicators. The application of the “digital twin” model of the foodstuff will allow: (1) reacting quickly to changes in the composition, properties and types of raw ingredients, (2) adjusting the product recipe in response to changes in consumer preferences, (3) designing products with a given chemical composition, nutritional value and functional orientation, (4) creating functional, specialized products taking into account the metabolism of nutrients (ethnicity, cultural preferences, health status and clinical factors). Products adapted to the needs of small categories of people will help reducing the risks for those who already have diseases, and will meet the needs of those who would like to make their diet more appropriate to individual needs. The proposed approach to creating a model of the “digital twin” of the foodstuff includes several stages. The first stage involves optimization of the nutritional and biological value of the designed product. The second stage is related to designing the food product’s structural forms. But even if the recipe of a food product is optimally selected in the first stage, it does not guarantee its transformation during processing into a stable system with the required structural, mechanical, functional and technological parameters. Evaluation of the developed food product’s efficiency is possible only by analysing numerous and various parameters and indicators. It is convenient to generalize (convolute) many parameters and indicators into a single quantitative dimensionless indicator. To assess the quality and adequacy of the food product, it is suggested to use an integral indicator in the form of additive convolution – the ‘functional’ of the food product quality.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1294 Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger) 2020-05-29T02:57:37-05:00 Ali Aberoumand aberoumandali@yahoo.com

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1303 Effect of fuzzy-controlled slow freezing on pumpkin (Cucurbita Moschata Duch) cell disintegration and phenolics 2020-05-29T02:57:34-05:00 Yohanes Kristianto ykristianto@hotmail.com Wignyanto wignyanto@ub.ac.id Bambang Dwi Argo dwiargo@ub.ac.id Imam Santoso imamsantoso@ub.ac.id

Freezing has been widely used to preserve vegetables including seasonal pumpkins. This work aimed to investigate the effects of freezing on pumpkin cell disintegration and phenolics. A fuzzy logic control (FLC) system was built to obtain better temperature control of the freezing system. Changes in cellular disintegration, electrical conductivity and phenolics content were evaluated. The angle measure technique and principal component analysis were used to delineate the surface texture changes of the frozen pumpkin cells. The results showed that FLC offered reliable temperature control performance. Freezing at -18 °C for 7 h caused the highest cell degradation of 0.467 on the disintegration scale. Decomposition was also indicated by an almost double increase in electrical conductivity. The changes in texture were accurately reflected in the mean angle spectra and 81.3% and 7.4% of the variability due to treatments could be explained by two principal components respectively. Freezing pumpkin at -18 °C for 6 h correlated to the maximum increase in total phenolics of 70.44%. The increased phenolics were dominated by caffeic acid, chlorogenic acid and p-coumaric acid. In conclusion, as the freezing system exhibits positive effects on the phenolics content of pumpkin, it may be employed to process seasonal pumpkin to obtain higher value from the produce.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1290 Evaluation of the physiological state of feijoa (Feijoa sellowiana Berg) in subtropical Russia 2020-05-29T08:02:58-05:00 Zuhra Omarova zuly_om@mail.ru Nataliia Platonova natali1875@bk.ru Oksana Belous oksana191962@mail.ru Magomed Omarov zuly_om@mail.ru

The article presents the results of research examining varietal diversity with respect the activity of oxidative enzymes (<a href="https://ru.wikipedia.org/wiki/%D0%9A%D0%BB%D0%B0%D1%81%D1%81%D0%B8%D1%84%D0%B8%D0%BA%D0%B0%D1%86%D0%B8%D1%8F_%D1%84%D0%B5%D1%80%D0%BC%D0%B5%D0%BD%D1%82%D0%BE%D0%B2">EC</a> <a href="http://enzyme.expasy.org/EC/1.11.1.6">1.11.1.6</a>) and the dry matter and Proline accumulation of leaves under optimal and stressful conditions. For feijoa, the most stressful period in the subtropics of Russia, with respect to hydrothermal conditions, occurs between July and September. Studies have shown that the highest degree of enzymatic activity is observed in August in the ‘Superba’ variety of feijoa, which was used as a control in this study, and the lowest level of activity was observed in the 'Sentjabrskaja' variety. The long-term water deficit experienced in September coincides with fruiting in feijoa. This causes a change in catalase activity in leaves, which is maintained until it is inhibited. Form ShV-1 of feijoa is characterised by its metabolic stability. In fact, the activity of oxidative enzymes in leaves of the variety is stable. Dry matter content per unit area increases as the leaf grows. During the drought period, which coincides with active fruiting, the leaves of the ‘Dachnaja' variety and the ShV-1 form accumulate significantly less dry matter than other varieties. In the ‘Dagomysskaja' variety, the intensity of organic matter consumption via respiration and outflow exceeds visible photosynthesis, which is expressed as a negative value (average = 1.96 g.dm-2 h). To fully characterise the physiological state of feijoa plants under the influence of abiotic factors and catalase activity in the humid subtropics of Russia, indicators of dry matter accumulation and true photosynthesis intensity can be used.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1234 The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique 2020-05-29T03:01:18-05:00 Laila Rahmawati laila.rahmawati53@gmail.com Daniel Saputra drdsaputra@unsri.ac.id Kaprawi Sahim kaprawis@yahoo.com Gatot Priyanto tech.gpri@gmail.com

The Infrared method has the potential to extend the shelf life of duku fruit by drying the duku’s skin into "shell likeness". Duku’s skin drying using infrared method could change the shape and characteristics of duku’s skin which would significantly affect the length of fruit shelf life. The texture of duku’s skin for the treatment of infrared emitter distance of 6 cm, temperature of 400 °C and exposure time of 80 seconds was increasing with the storage time which made the fruit inside the skin to experience a passive modified atmosphere and increase the shelf life of duku. The 3D visual depiction of the optimization result on drying process using infrared had the largest porosity and cavity value in the treatment of infrared emitter distance of 10 cm, temperature of 300 °C, and exposure time of 80 seconds. At the magnification of 2500 times, with a resolution of 10 mm, it was found that the porosity and thickness of the duku’s void were greater than duku fruit without treatment. The result of the porosity also found that drying process with the infrared emitter distance of 6 cm at temperature of 400 °C, and exposure time of 80 seconds has more stable porosity (without collapsing) which confirmed the result found on the texture of the skin. The results of scanning electron microscopy analysis and 3D visual analysis confirmed the results of optimization that had previously performed in the drying process of duku fruit using infrared method.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1377 Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt 2020-06-02T13:28:50-05:00 Peter Zajác peter.zajac@uniag.sk Lenka Kúšová lenka2994@gmail.com Lucia Benešová benesova.lucia@gmail.com Jozef Čapla jozef.capla@uniag.sk Jozef Čurlej jozef.curlej@uniag.sk Jozef Golian jozef.golian@uniag.sk

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 107 and 7.14 x 107 respectively.

2020-05-15T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1311 Biochemical composition of the hops and quality of the finished beer 2020-05-29T02:57:30-05:00 Anatolii Bober Bober_1980@i.ua Mykola Liashenko mikola_lyashenko@ukr.net Lidiia Protsenko mikola_lyashenko@ukr.net Natalia Slobodyanyuk slob2210@ukr.net Liudmyla Matseiko org_section@nubip.edu.ua Nadiia Yashchuk yazchsuk@rambler.ru Sergiy Gunko cgunko@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net

The large varieties of hops and hop products used in the brewing industry. Various in the biochemical composition, individual approaches to the brewing technology of each hop product are required in order to obtain a high-quality beer with a characteristic bitter taste and aroma. The purpose of this work was to study the biochemical composition of pressed conical hops, pellets of hop type 90, type 45, ethanolic and CO2 extracts of hop of various varieties, and their influence on the quality of the finished beer. As a result of comprehensive research on hops and hop products of various varieties, using the modern biochemical methods were determined differences in their biochemical composition depend on the absolute values such parameters as the mass fraction of α-acids, b-acids and their composition, xanthohumol, general polyphenols, essential oils, the ratio of their valuable components of hops: b-acids to a-acids and also for quantity of general polyphenols, essential oils per unit of α-acids. Based on the results of the biochemical composition of hops and hop products were investigated their influence on the quality of beer and were determined their using in brewing.

2020-05-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1231 The influence of lifestyle on consumer behavior and decision making in research aimed at protein bars 2020-06-20T03:23:38-05:00 Andrej Géci geci.andrej@gmail.com Alexandra Krivošíková alexandra.krivosikova@uniag.sk Ľudmila Nagyová ludmila.nagyova@uniag.sk Dagmar Cagáňová dagmar.caganova@gmail.com

We live in an era when all circumstances on the market are changing rapidly, which leads consumers (even, if they are not aware of it) to certain behaviour that affects their daily activities. Lifestyle can be described as someone's way of living or the things that a person or a particular group of people usually do. It is included among the modern elements of consumer behaviour and also affects an individual´s decision-making process. The concerns over obesity and dangerous food ingredients have prompted a “healthy lifestyle” to become the latest trend in marketing. Therefore, the regular exercising, the reduction of stress, drinking enough water, and eating nutritious food takes on its importance. The main objective of the paper is to assess the consumer behaviour on the market of a selected food commodity. For this purpose, protein bars, which are part of diet not only of athletes but also of ordinary consumers, have been chosen. To achieve this main goal, a questionnaire was designed and data were collected from the respondents of the different age groups in the Slovak Republic. Based on the primary results, the authors of the paper can claim that more than 60% of the respondents try intentionally to choose better options of food as they want to live healthy. For a deeper analysis, the assumptions were formulated and subsequently verified by the Pearson Chi-square test of independence and Kolmogorov-Smirnov test. The paper provides useful information on consumer behaviour that can help not only producers and retailers but also to consumers themselves.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1238 Isolation and identification of Bengle (Zingiber cassumunar roxb) as a stimulant in phagocytic activity of macrophages 2020-06-20T03:27:18-05:00 Muhamad Fauzi Ramadhan muhamadfauziedukasi@gmail.com Nurkhasanah Mahfudh nurkhasanah@pharm.uad.ac.id Nanik Sulistyani nanik.sulistyani@pharm.uad.ac.id

Immunomodulators are pharmacological agents that modify or regulate the immune system through stimulating the functioning of the immune system and, at the same time, inhibiting excessive immune responses. This study was conducted to determine the active compound in Z. cassumunar that is responsible for increasing the immune system based on the parameters of phagocytic activity. The isolation method began with fractionation, which involved extraction with ethanol and successive fractionation with hexane and chloroform. Z. cassumunar extract, hexane fraction, and chloroform fraction were tested on mice macrophage cells for their phagocytic functions. The phagocytic activity of macrophages was measured by active phagocytic cells (averagely 39.194 ±1.597, 27.923 ±2.941, and 62.090 ±6.947) and phagocytic index (in a row, averagely 47.513 ±2.844, 41.129 ±7.195, and 101.527 ±10.555). The results showed that the Z. cassumunar extract,  hexane fraction, and chloroform fraction exhibited more significant phagocytic activities of macrophages (p <0.05) compared with the normal group. Since the chloroform fraction showed the best result, this fraction was further separated by column chromatography. This procedure yielded five sub-fractions, namely F1, F2, F2C, F3, and F4. Based on the phagocytic activity testing, the results were as follows: (1) the active phagocytic cells of F1, F2, F2C, F3 and F4 were 18.860 ±3.191, 27.077 ±4.482, 15.749 ±3.026, 64.333 ±1.780, and 44.943 ±2.944, respectively, and (2) the phagocytic indices were 30.0249 ±3.4231, 44.5969 ±8.3646, 24.5597 ±5.4487, 102.7447 ±1.0806, and 76.5007 ±4.7293. Because F3 produced the best result, this subfraction was then identified using 1H-NMR and 13C-NMR. The identification results showed that F3 was (E)-4-(3,4-dimethoxyphenyl)but-3-en-1-ol as an active compound.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1261 An analysis of the use of marketing 4.0 principles for managing customers retionships in microbreweries in the capital city of Prague 2020-06-20T03:30:42-05:00 Vendula Kolářová kolarova.vendula@seznam.cz Eva Kolářová ekolarova@utb.cz

Technological progress also affects the development of marketing, currently known as Marketing 4.0, which is characterized by digitization and indicates a connection with Industry 4.0. With digitization, companies can use a variety of tools and methods to collect useful customer data and then use it. Marketing 4.0 is mainly characterized by the fact that the customer wants to be part of the product development and wants to share her information and opinions on the product. Thanks to the Internet, customers can get all the information from other customers. The aim of this analysis was to verify that microbreweries in Prague use Marketing 4.0, use digitization and adapt to the latest trends in marketing and define what methods they use to manage customer relations. Corresponding conclusions and recommendations for the future were drawn from the research findings.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1282 Consumption of food in the EU by the degree of urbanization: data visualization and cluster analysis of the EU sample 2020-06-20T03:36:41-05:00 Lenka Maličká lenka.malicka@tuke.sk

This paper examines the consumption of one of the COICOP classes – food and non-alcoholic beverages – by the degree of urbanization on the sample of EU countries in three periods – 2005, 2010, and 2015. The share of this class in total consumption of cities, towns, and suburbs and rural areas presents the second largest item of the total consumption of all structures in question. They examined the key variable creates an input to the analysis stated in the paper. First, the data visualization is realized by creating maps of scaled consumption of food and non-alcoholic beverages in cities, towns, and suburbs and rural areas in the three periods – 2005, 2010, and 2015. The spatial distribution of data shows, that higher shares of consumption of food and non-alcoholic beverages are obtained in CEE and southern countries in all structures and all periods. Considering that consumption of food and non-alcoholic beverages is negatively correlated with GDP per capita or household expenditure per capita it is possible to conclude that countries with lower levels of GDP per capita spend more on goods of daily use. Second, based on k-means clustering, cluster analysis is stated. Similarities between EU countries in the consumption of food and non-alcoholic beverages by the degree of urbanization and with respect to socio-economic conditions are investigated. Clusters are made for all three monitored periods. In 2005 and 2010 five clusters were identified, in 2015 their number has been reduced to four. Similarities between EU countries in the consumption of food and non-alcoholic beverages by the degree of urbanization change through time. The delayed effect of the financial crisis may explain observed changes. The obvious relocation of countries is evident when comparing clusters in the period 2010 and 2015. Besides it, the most stabile cluster is the cluster, which contains core EU countries.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1247 Shelf life of tempeh processed with sub-supercritical carbon dioxides 2020-06-20T03:39:34-05:00 Maria Erna Kustyawati mariaernakustyawati@gmail.com Filli Pratama fillipratama@gmail.com Daniel Saputra drdsaputra@unsri.ac.id Agus Wijaya agus_wijaya@hotmail.com

Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1340 Impact of humic acid as an organic additive on the milk parameters and occurrence of mastitis in dairy cows 2020-06-20T03:42:35-05:00 František Zigo frantisek.zigo@uvlf.sk Milan Vasiľ milan.vasil@uvlf.sk Zuzana Farkašová zuzana.farkasova@uvlf.sk Silvia Ondrašovičová silvia.ondrasovicova@uvlf.sk Martina Zigová chripkova.martina@gmail.com Jana Maľová jana.malova@uvlf.sk Jana Výrostková jana.vyrostkova@uvlf.sk Jolanta Bujok jolanta.bujok@upwr.edu.pl Ewa Pecka-Kiełb ewa.pecka@upwr.edu.pl

Given growing concerns about the use of antibiotics in the treatment of animals, identifying organic alternatives as feed additives to improve animal health and the development of immune responses has become of interest in dairy farming. Humic acids (HA) seem to be a suitable alternative with a favorable impact on the health and production parameters of animals. This study aimed to determine the effects of an HA supplemented diet on milk parameters as well as the effects on somatic cell count (SCC) and the occurrence of mastitis in dairy cows during the peripartum period. Twenty dairy cows in the last stage of pregnancy were selected from a herd of 140 cows. The selected cows were randomly divided into two groups: control (C) and experimental (E). The two groups were fed the same feed mixture and group E was additionally supplemented with HA at a total dose of 100 g per cow per day during the last 50 days of pregnancy. The milk parameters (dry matter, lactose, fat, crude protein, casein and milk urea) and SCC of every cow, and the presence of mastitis, were checked on days 10 and 30 during the first month of lactation. The results of the study show that dietary supplementation with HA significantly reduced the milk urea (MU) content and SCC on the 10th day after calving but did not affect the other milk compositions. In addition to the decreased MU and SCC, the number of positive quarters detected by the California Mastitis Test was reduced by 20.0% and the occurrence of mastitis caused by coagulase-negative staphylococci (CNS). Based on the obtained results we can conclude that the addition of HA stabilizes the nutrient digestion, as was confirmed by a reduced MU content in the supplemented group. Their indirect beneficial effects improved the development of immune responses, resulting in decreased SCC and the occurrence of mastitis caused by CNS.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1341 Polyphenols and antioxidant activity in pseudocereals and their products 2020-06-20T03:44:54-05:00 Soňa Škrovánková skrovankova@utb.cz Dagmar Válková daggy88@seznam.cz Jiří Mlček mlcek@utb.cz

Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols, the predominant part of polyphenols, were in pseudocereals in the range from 12.4 to 678.1 mg GAE.100g-1. The highest content of FP was found in buckwheat products (146.8 - 678.1 mg GAE.100g-1); quinoa and amaranth products reached much lower values (up to 226.1 mg GAE.100g-1). Antioxidant activity was in an agreement with the FP amounts order, the highest TAC values were again for buckwheat products (167.3 - 473.9 and 876.9 - 3524.8 mg TE.100g-1), followed by quinoa (78.2 - 100.6 and 738.9 - 984.5 mg TE.100g-1) and amaranth ones (25.0 - 69.7 and 118.2 - 431.4 mg TE.100g-1). A high positive correlation between FP amount and TAC values was evaluated for analyzed pseudocereals. The highest content of free phenols and the best antioxidant potential showed buckwheat wholemeal flour, so buckwheat could be characterized as a great source of free phenols with high antioxidant activity.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1267 Influence of packaging attributes on perception of juice: Eye-tracking study 2020-06-20T03:55:28-05:00 Ján Nemergut jannemergut@gmail.com Stanislav Mokrý xmokry@mendelu.cz

Today, consumers are increasingly aware of the impact that the fast and stressful way of life has on their health. They focus not only on physical activity, but also on a diet filled with fruits and vegetables. As a result, they often choose a tasty alternative which is one of the main sources of vitamins and nutrients - fruit juices. However, these products are often labeled as drinks with high amounts of sugar. Therefore, it is very important for these drinks to be perceived by the consumers as healthy and tasty, which is one of the most important features of their packages. Their goal is to appeal to customers, catch their attention and make them buy the product. One of the most convenient methods to study how packages appeal to customers is the eye-tracking method. The aim of this article is to find out how different attributes of packages can influence customers’ perception of the juice. The research was carried out in a form of eye-tracking experiment (A/B testing), which involved 38 participants at the age from 20 to 29 (generation Y). Results showed that lower color saturation significantly reduces the attention of individual packages and also reduces the influence of craving the juice as opposed to brighter colors. The importance of information on the back side was also confirmed, since moving the information from back to the front side did not show any significant decrease of the back side's attention span. Last but not least, it has been found out that the image type used on the orange juice package holds importance too, since photography of oranges led to a higher craving of the juice in comparison to the illustration of oranges. However, it was not proven that photographs of oranges held a higher attention span compared to the illustrations. The article contains demonstrable proof of individual package attributes' influence on how generation Y consumers perceive the juice.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1264 Antioxidant activities of snakehead (Channa striata) fish skin: peptides hydrolysis using protease tp2 isolate from swamp plant silage 2020-06-20T03:58:51-05:00 Ace Baehaki acebaehaki_thi@unsri.ac.id Indah Widiastuti indah_qw@yahoo.com Citra Nainggolan citranainggolan59836@gmail.com Nuni Gofar gofarnuni@gmail.com

The purpose of this research was to study the antioxidants activities of peptides from skin fish of snakehead (Channa striata), using hydrolysis of protease TP2 isolate from swamp plant silage. This research 5 treatments hydrolysis time (0, 30, 60, 90, 120 min, respectively), with two replicates, which included several stages of preparation and pre-treatment of the snakehead fish skin production of protease enzymes which were isolated from swamp water, preparation of protein hydrolysates, measurement of hydrolysis degrees, analysis of peptides content and analysis of the antioxidant activity. Results showed that the treatment had given a significant effect on the 5% level of the degree of hydrolysis production (13.98% – 27.08%), with peptides content of 2.73% – 3.78% and antioxidant activity (10.75% – 20.7%). The results of the degree of hydrolysis indicate that the longer the hydrolysis time, the percent degree of hydrolysis will increase. Peptide content and antioxidant activity were increased with increasing hydrolysis time.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1327 Effect of inoculation on the content of biogenic elements in the white lupine and grass pea 2020-06-20T04:02:12-05:00 Erika Zetochová erika.zetochova@nppc.sk Alena Vollmannová alena.vollmannova@uniag.sk Ivana Tirdiľová xtirdilova@uniag.sk

The aim of this work was to determine the influence of the inoculant on the content of biogenic elements in tenoreign varieties of white lupine (Lupinus albus) and threearieties of grass pea (Lathyrus sativus L.) of Slovak origin. Rizobine was used as the inoculum before sowing. Dried and homogenised seed samples were mineralised using concentrated HNO3 using the MARS X - Press 5 instrument. Analytical determination of macro- and microelements in all samples was performed using ARIAN DUO 240FS/240Z atomic absorption spectrometer. The determined values of biogenic elements content were expressed as mg.kg-1 of dry matter. The average content of Cu was lower for both crops in variant A compared to variant B. The addition of the inoculant increased the content of Cu in both crops in lupine by 3.7% and grass pea by 10.94%. The Zn content of variant A in lupine was 19.14% higher than that of the grass pea. Grass pea seeds contained 97.76% less Mn than white lupine seeds in both variants. The Cr content of white lupine was 67.74% higher in variant A than in grass pea. The inoculant also increased the content of Cr in lupine by 25.0%. Lupine contained 30.02% less Fe in variant A and 41.27% less Fe in variant B than the grass pea. The results we have obtained show that Ca, K, and P are the predominant elements in the seeds of grass pea in both variants. By comparing selected types of legumes we found that the grass pea features a higher content of Cu, Fe, K, and P. The analysed seeds of white lupine had a higher content of Zn, Mn, Cr, Ni, Co, Na, Ca, and Mg. In conclusion, inoculation does not significantly affect the content of biogenic elements of selected legume species.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1360 Comparative analysis of antioxidant activity and phenolic compounds in the fruits of Aronia spp. 2020-06-20T04:05:17-05:00 Yulia Vinogradova gbsad@mail.ru Olena Vergun en_vergun@ukr.net Olga Grygorieva olgrygorieva@gmail.com Eva Ivanišová eva.ivanisova@uniag.sk Ján Brindza Jan.Brindza@uniag.sk

Chokeberry (Aronia Medik.) is a non-traditional fruit plant known as a rich source of biologically active compounds and inhibits the numerous biological activities. We compared the antioxidant activity and phenolic compounds of fruits between widely cultivated Aronia mitschurinii (AM-TCH, from Tchekhov district; AM-D, from Dmitrov district; AM-OZ, from Orekhovo-Zuevsky district of Moscow region, Russia) and introduced North American Aronia species (Aronia arbutifolia (AA-M), A. melanocarpa (AML-M), A. × prunifolia (AP-M), which have not been planted yet in the arboretum of Main Botanical Garden of the Russian Academy of Sciences (Moscow). Studying samples were collected in their secondary distribution range. Ethanolic extracts were determined for antioxidant capacity (antioxidant activity by DPPH and phosphomolybdenum methods, the total content of polyphenols, flavonoids, phenolic acids) and measured spectrophotometrically. As standards were used Trolox (TE) for antioxidant activities, gallic acid (GAE) for polyphenol content, quercetin (QE) for flavonoid content, caffeic acid (CAE) for phenolic acid content. The antioxidant activity by DPPH method in ethanol extracts of investigated plants was from 6.96 (AM-D) to 8.89 (AM-OZ) mg TE.g-1 DW. Reducing the power of investigated extracts exhibited activity from 151.47 (AM-OZ) to 297.8 (AA-M) mg TE.g-1 DW. The content of polyphenol compounds determined from 25.98 (AM-TCH) to 54.39 (AA-M) mg GAE.g-1 DW, phenolic acids content was from 7.76 (AP-M) to 11.87 (AM-D) mg CAE.g-1 DW and the content of flavonoids detected from 8.12 (AM-OZ) to 16.62 (AM-D) mg QE.-1 DW. Obtained data showed a strong correlation between the content of polyphenol compounds and reducing the power of extracts (r = 0.700), between flavonoids and phenolic acids (r = 0.771) and also between phenolic acids and reducing power (r = 0.753) in Aronia ethanol extracts. Fruits of investigated species of Aronia can be propagated as a source of polyphenol compounds with antioxidant activity and obtained results may use for farther pharmacological study.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1272 Rational and irrational behavior of Slovak consumers in the private label market 2020-06-20T04:08:02-05:00 Ingrida Košičiarová ingrida.kosiciarova@gmail.com Zdenka Kádeková zdenka_kadekova@yahoo.com Ľubica Kubicová kubicova.lubka@gmail.com Kristína Predanocyová kristina.predanocyova@gmail.com Jana Rybanská jane.rybanska@gmail.com Milan Džupina mdzupina@ukf.sk Ivana Bulanda ivana.bulanda@vspp.cz

Rational and irrational consumer behavior has already been the subject of several studies. Although their attention was mostly focused on traditional brands, these studies and their conclusions may also serve as a model for private label research, which is now increasingly coming to the forefront. Private labels are gradually becoming an adequate purchase alternative to traditional brands. The aim of the paper was to find out the influence of packaging and chosen marketing communication tools, on consumer purchasing decisions in the dairy segment. An anonymous questionnaire survey was chosen as the main research method, where participated 1,116 respondents from all over Slovakia; which was subsequently supplemented by the blind test involving 20 respondents under the age of up to 25 years. Seven chocolate-flavored yogurt samples were examined in the blind test; while the samples were such traditional brands by traditional producers as well as private labels. Interestingly, identical products were investigated - products from the traditional producer, both under its brand and under the retailer's private label. The results of our research proved some interesting findings - more than 28% of respondents buy private label products regularly and more than 53% buy them sporadically; whereas respondents do not buy private labels, mainly because of their lack of interest to try something new, assuming poor product quality and inadequate price; they buy them mainly because of lower prices compared to traditional product brands, comparable quality to traditional brands and good experience; respondents perceive private labels as good products of adequate quality and private labels evoke that products are adequate quality at a reasonable price. Although most respondents have no opinion on the packaging of private label products, more than 31% of them consider their packaging as unattractive and almost 36% think that their packaging does not affect them, but the results of the blind test partially refused this opinion.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1274 Effects of processing methods on nutritional composition of fish pampus argenteus (white pomfret) in iran 2020-06-20T04:10:24-05:00 Ali Aberoumand aberoumandali@yahoo.com

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1345 Food adulteration and safety regarding detected market cases and consumer opinions 2020-06-20T04:13:51-05:00 Martina Fikselová martina.fikselova@gmail.com Lucia Benešová xbenesova@uniag.sk Peter Zajác peter.zajac@uniag.sk Jozef Golian jozef.golian@uniag.sk Jozef Čapla jozef.capla@uniag.sk

Food fraud is one of the long-standing causes of scandals attracting particular attention for a long time. This study aimed to monitor food fraud in the European Union and to identify the relationships among the countries where the cases were reported, adulterated commodities (seafood, eggs, milk, meat, fish, and their products) and types of fraud. The secondary data were covered by the survey focused on consumer knowledge about fraudulent activities, ingredient substitution, masking of origin, mislabeling, placing on the market of foods not fit for human consumption within Slovak inhabitants. Primary and secondary data were used to achieve this aim. Primary data were obtained from the Food Fraud and Quality Knowledge Center (KCFFQ) and secondary data from the questionnaire survey from 354 respondents. During the period from 2017 to 2019, 163 cases of food fraud were reported, most of which originated from Italy and mainly concerned fish and fish products. Based on primary data and one-way ANOVA statistical tests, we confirmed five hypotheses. There was found no statistical impact of the country on the type of food fraud (p = 0.0067), but the significant effect was determined on which food was adulterated (p = 0.000001). There was no statistical correlation among years and countries where the cases were reported (p = 0.110), but the statistically significant correlation was confirmed among years and commodities (p = 0.0043) and types of fraud reported (p = 0.009). Based on the processed secondary data from the questionnaire, we can conclude some information or public interest in food fraud problems.

2020-06-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1335 The effect of antioxidants on the quality of semi-finished minced rabbit meat 2020-06-20T04:17:03-05:00 Dodo Tavdidishvili drtavdi@gmail.com Tsira Khutsidze cirakh@gmail.com Manana Pkhakadze mananafxakadze@mail.ru Aleko Kalandia aleko.kalandia@bsu.edu.ge Maia Vanidze maia.vanidze@bsu.edu.ge

Under the current adverse environmental conditions, enrichment of the human diet with essential nutrients, including antioxidants, which exhibit immunostimulatory and adaptogenic properties and protect the body against the negative effects of free radicals, is extremely relevant. Their use in food production, including that of semi-finished meat products, improves the quality of such products and extends their shelf life. It is of scientific and practical interest to enrich rabbit meat with the antioxidant-containing plant raw materials and to study their influence on the quality parameters of semi-finished products. In this work, modern, standard, commonly accepted methods of research were used to fulfill the stated objectives. Statistical processing of the results obtained and evaluation of the reliability of the data was carried out by statistical methods using IBM SPSS Statistics for Windows. This study demonstrates the expediency of using grape-seed powder, green tea extract, and amaranth/flax flour in semi-finished rabbit meat products. The optimum component composition and amount of multiple supplements to add to the semi-finished product were determined. The total phenolic and flavonoid content and antioxidant characteristics of the test samples were studied. The highest antioxidant potential was observed in samples with flax-containing multiple supplements. This paper demonstrates that microbiological indicators in all samples throughout the storage period, in line with hygienic requirements, were lower than those in semi-finished products containing multiple supplements as compared with a reference sample, while organoleptic indicators of quality were more stable. The content of toxic elements indicates the sanitary reliability of semi-finished products. Determination of the acid number and peroxide number values during storage revealed high resistance of semi-finished products containing multiple supplements to the accumulation of free fatty acids and peroxide compounds. The obtained data indicate the effectiveness of using developed semi-finished products as antioxidant products in the diet of the population.