Potravinarstvo Slovak Journal of Food Sciences

https://potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2020-07-21T05:09:48-05:00 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 2019-12-04T01:53:35-06:00 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.

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/1359 The use of biofortification for production of selenium enriched garden pea 2020-06-19T01:55:26-05:00 Silvia Jakabová silvia.jakabova@uniag.sk Jozef Čurlej jozef.curlej@uniag.sk Martina Fikselová martina.fikselova@uniag.sk Ľuboš Harangozo lubos.harangozo@uniag.sk Dagmar Kozelová dagmar.kozelova@uniag.sk Ondrej Hegedűs hegeduso@ujs.sk Alžbeta Hegedűsová alzbeta.hegedusova@uniag.sk

Biofortification of crops with selenium is one of the possible manners on how to increase selenium intake by humans. The effect of selenium fertilization in relation to selenium enrichment of pea and following the phytotoxicity symptoms in garden pea plants was studied. Pot experiments were established with a control variant without selenium addition and four variants where selenium was applied as sodium selenate into the soil in four different concentrations (1 - 6 mg Se.kg-1) before seeding. Garden pea was grown in pots for 60 days and then plant material was dried and submitted to analysis. The total content of selenium was determined by the ZET-AAS method in the roots, above-ground parts of the plant (stems, leaves, extracted pods), and in seeds of a pea. Dean-Dixon´s test and paired t-test (α = 0.05) were used for statistical evaluation of the results. Transfer factors were calculated as a ratio between selenium content (mg.kg-1) in individual plant material and soil. Transfer indexes were calculated as a ratio between selenium content (mg.kg-1) in seeds and roots. The results showed that with the increasing addition of the Se to the soil, its contents in all parts of the plant proportionally increased. The content of the Se increased in the roots 43 to 173-fold, in the above-ground parts 79 to 372-fold, and in the seeds Se was accumulated 130 to 415 times more compared to control. Transfer factors and transport indexes were expressed. Transfer factors for pea varied from 11.05 to 19.25 in the case of Se transfer to the whole pea biomass. In the case of the Se transfer from soil to pea seeds, the highest transfer showed variant with addition 1 mg Se.kg-1 and the transfer factor gradually decreased with increasing addition of Se. Based on the amount of biomass produced, the experiments statistically confirmed the phytotoxicity of higher doses (4 and 6 mg Se.kg-1) of selenium to plants. The highest transport index values are shown variants with the Se addition 1 and 2 mg Se.kg-1 (2.03 and 1.77, respectively). In these variants, Se was used the most efficiently. Our results showed that the best biofortification results were obtained in experimental variants with the lower selenium additions (1 and 2 mg Se.kg-1).

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1283 Research of milk fat oxidation processes during storage of butter pastes 2020-06-19T02:41:15-05:00 Olha Yatsenko olga.yatsenko88@gmail.com Nataliia Yushchenko yunm_nuft@ukr.net Uliana Kuzmyk ukuzmik@gmail.com Vasyl Pasichnyi pasww1@ukr.net Oksana Kochubei-Lytvynenko okolit@email.ua Nataliia Frolova frolovan809@gmail.com Olga Korablova okorablova@ukr.net Ivan Mykoliv immykoliv@ukr.net Volodymyr Voitsekhivskyi vinodel@i.ua

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1284 The influence of cavitation effects on the purification processes of beet sugar production juices 2020-06-19T03:10:06-05:00 Marija Zheplinska jeplinska@ukr.net Mikhailo Mushtruk mixej.1984@ukr.net Tatiana Kos kos_ts@ukr.net Volodymyr Vasyliv vasiliv-vp@ukr.net Yuliya Kryzhova yuliya.kryzhova@ukr.net Roman Mukoid mukoid_roman@ukr.net Marina Bilko aromat@ukr.net Anatolii Kuts ag@ukr.net Yuliia Kambulova ky@gmail.com Sergiy Gunko cgunko@gmail.com

The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1298 A randomised controlled trial of innovative specialised meat product for patients with cardiovascular and metabolic disorders 2020-06-17T02:01:35-05:00 Irina Chernukha imcher@inbox.ru Elena Kotenkova lazovlena92@yandex.ru

Cardiovascular diseases remain one of the leading causes of death globally. A lot of dietary patterns for CVD prevention have been proposed, but special attention is paid to functional foods. Bioactive proteins and peptides from animal sources are also considered tools for the prevention of CVDs. Here, 40 overweight or obese adult men and women aged between 61 and 66 years, with a body-mass index between 28 and 61 kg.m-2, were enrolled into a randomised controlled trial of new meat products for specialised nutrition. Participants in the control group (n = 20) consumed a standard hyponatric low-calorie diet for 28-30 days (10 days inpatient and 18-20 days outpatient), and in the experimental group – a low-calorie diet and 100g developed meat product (ratio of the porcine aorta to hearts 1:3) per day. Total cholesterol, triglyceride, cholesterol low-density lipoprotein, and cholesterol high-density lipoprotein levels were measured in the serum; from this, the atherogenic index was calculated. The positive effect of developed meat products on the serum lipid profile of patients during the trial was mild but noticeable. A significant reduction in cholesterol levels was noticed in the experimental group, by 18.2% and 14.0% after 7 – 10 and 28 – 30 days, respectively, while the cholesterol level in the control group returned to its original level after 28 – 30 days of dieting. The difference between the control and experimental groups was not significant, while data in the percentiles were. Therefore, it is more preferable to use a developed product as a component in diet therapy for hyperlipidaemic humans for over 28 – 30 days. Pronounced effects of the product could be linked to the unique proteome and peptidome of heart and aorta tissues based on organ-specific gene expression and the presence of tissue-specific substances.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1323 Utilisation of Quinoa for development of fermented beverages 2020-06-19T05:21:21-05:00 Jolana Karovičová jolana.karovicova@stuba.sk Zlatica Kohajdová zlatica.kohajdova@stuba.sk Michaela Lauková michaela.laukova@stuba.sk Lucia Minarovičová lucia.minarovicova@stuba.sk Mária Greifová maria.greifova@stuba.sk Jarmila Hojerová jarmila.hojerova@stuba.sk Gabriel Greif gabriel.greif@stuba.sk

Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general, the overall acceptability of unfermented quinoa beverages was low (less than 46%), but the fermentation process slightly increased their acceptability (by 9.43%). A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). Viability of fermenting microorganisms, pH, total acidity, and organic acid content were determined during the storage of beverages for 21 days at 5 °C. It was found that prepared quinoa beverages had a good probiotic potential (>6 CFU.mL-1 of lactic acid bacteria cocci). Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally important compounds.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1374 Fruit red colorants impact on the antiradical activity determined by DPPH method 2020-06-19T06:03:07-05:00 Ondrej Hegedűs hegeduso@ujs.sk Boglárka Borovicza 121641@student.ujs.sk Katarína Szarka szarkak@ujs.sk Andrea Vargová vargovaa@ujs.sk Dániel Reménység 121634@student.ujs.sk Adriána Maťová xlidikova@is.uniag.sk Barnabás Czibor 122044@student.ujs.sk Alžbeta Hegedüsová alzbeta.hegedusova@uniag.sk

This work is focused on the determination of antiradical activity (ARA) by the method of free radical scavenging of 2,2-Diphenyl-1-picrylhydrazyl (DPPH). Since the DPPH solution is intense purple-coloured and absorbs at a wavelength of 517 nm, similar to the anthocyanin colorants of fruits, the modification of the method examined the effect of the colour of the sample extracts on the result of the ARA determination. Statistical evaluation of the results of the analyses using Youden's graphing method revealed that the two compared method adjustments gave consistent results over the observed range of antiradical activity. It also showed that there was no statistically significant difference between the mean ARA values obtained by the two treatments. Investigation of the effect of the evaluated fruit components revealed a strong correlation between the content of ascorbic acid and ARA in samples containing no anthocyanin colorants. For the fruit samples studied, ARA values showed a strong correlation with polyphenol content.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1386 Methods for determining the botanical origin of honey 2020-06-19T06:31:50-05:00 Leonora Adamchuk leonora.adamchuk@gmail.com Vladyslav Sukhenko vladsuhenko@gmail.com Oleksandra Akulonok igorivna9@gmail.com Tetiana Bilotserkivets bilocerkivec_ti@ukr.net Volodymyr Vyshniak vladimir_kiev@i.ua Dina Lisohurska lisogurskadina@gmail.com Olha Lisohurska lisogurskaya2016@gmail.com Natalia Slobodyanyuk slob2210@ukr.net Olga Shanina o.shanina.ua@gmail.com Ivan Galyasnyj ivangalyasnyj@yandex.ru

The demand for monofloral, original, and special (functional) kinds of honey, or those with geographical indication, is forecast. At the same time, there is a need to improve the methods for determining the botanical and geographical origin of honey. The purpose of the research was to select and apply a variety of techniques for identifying the botanical origin of honey for its correspondence to acacia species. Samples of honey from the Kyiv, Odesa, and Dnipro regions extracted in the spring and summer period were used in the research. Organoleptic, physicochemical, NMR spectrometry, and advanced melissopalynology methods were applied. The tests were carried out at the laboratories of the Department of Certification and Standardization of Agricultural Products, NULES, Ukraine; the Ukrainian Laboratory of Quality and Safety of Agricultural Products; and the Bruker BioSpin GmbH company (Germany). According to the research results, the requirements for acacia honey were met by the organoleptic method for samples B1 and B2; by the physicochemical method for A0 and A2; by NMR spectroscopy for not a single sample, all being assessed as polyfloral; and by pollen analysis for B1 and B2. The conducted studies confirm the need for a comprehensive approach to the identification of the botanical origin of honey for its conformity to acacia species. There is a need to review the physicochemical indicators for the compliance of honey with the acacia species obtained in Ukraine. After all, even the modern NMR spectrometry technique indicated that the specially fabricated sample that did not contain acacia pollen grains was acacia honey. Identification of the botanical origin of monofloral honey, in particular acacia, should be carried out in the following sequence: pollen analysis (by dominant pollen grains), safety (presence of antibiotics, pesticides), physicochemical parameters according to international requirements, organoleptic parameters.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1387 Antimicrobial potential of different medicinal plants against food industry pathogens 2020-06-19T07:15:36-05:00 Miroslava Kačániová miroslava.kacaniova@uniag.sk Jana Žiarovská jana.ziarovska@uniag.sk Simona Kunová simona.kunova@uniag.sk Katarína Rovná katarina.rovna@uniag.sk Tatsiana Savitskaya savitskayaTA@bsu.by Dzmitry Hrinshpan Grinshpan@bsu.by Veronika Valková veronika.valkova@uniag.sk Lucia Galovičová l.galovicova95@gmail.com Petra Borotová petra.borotova@uniag.sk Eva Ivanišová eva.ivanisova@uniag.sk

Work aimed to investigate the antimicrobial activity of medicinal plants against selected species of food industry pathogens in vitro conditions. The detection of antibacterial properties was examined by the disc diffusion method and the method of the minimum inhibitory concentrations (MIC). The cultivation of microorganisms after the 24 h was performed by disc diffusion method. Petri dishes have grown at 37 °C in which the Mueller - Hinton agar and application it to the sterile paper disc impregnated with the extract. The thickness of the resulting inhibition zone was measured with a ruler after completion of the culture. After the preparation of bacteria and extracts of certain concentrations of a subsequently added to wells microplates we use the method of the minimum inhibitory concentration (MIC) which was conducted out as the second measurement, and we took the readings absorbance spectrophotometer at 570 nm using the Glomax plate spectrophotometer. We found out, that Equisetum arvense demonstrated the largest zones of inhibition to the tested Gram-positive and Gram-negative bacteria. The greatest antimicrobial activity achieved Equisetum arvense, Urtica dioica, and Taraxacum officinale against Salmonella enterica subsp. enterica CCM 3807 and Yersinia enterocolitica CCM 5671. Equisetum arvense and Taraxacum officinale was the most effective against Escherichia coli CCM 2024 and the least effective were Tussilago farfara and Mentha piperita with using the method of minimum inhibitory concentrations.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1314 Estimation of phenolic compounds content and antioxidant activity of leaves extracts of some selected non-traditional plants 2020-06-20T08:31:11-05:00 Olga Grygorieva olgrygorieva@gmail.com Olena Vergun olenavergun8003@gmail.com Svitlana Klymenko olgrygorieva@gmail.com Mykhailo Zhurba zhurbamikhail@gmail.com Vladimíra Horčinová Sedláčková vladimira.sedlackova@uniag.sk Eva Ivanišová eva.ivanisova@uniag.sk Ján Brindza Jan.Brindza@uniag.sk

The aim of the research is the determination of the total antioxidant activity and the content of phenolic compounds of the leaves of 12 species of non-traditional plants, namely, Amelanchier alnifolia (Nutt.) Nutt. ex M. Roem., Aronia mitschurinii A.K. Skvortsov & Maitul., Castanea sativa Mill., Chaenomeles japonica (Thunb.) Lindl., Cornus mas L., Diospyros kaki L., Diospyros lotus L., Diospyros virginiana L., Lycium barbarum L., Lycium сhinense Mill., Pseudocydonia sinensis (Thouin) C.K. Schneid., Ziziphus jujuba Mill. Total phenolic content was evaluated using the Folin-Ciocalteu reagent assay. Antioxidant activity was measured using two different methods (DPPH – 2,2-diphenyl-1-picrylhydrazyl, MRAP – molybdenum reducing antioxidant power). Significant variability was observed in phenolic compounds content and total antioxidant activity. Total polyphenol content ranged from 38.02 (Z. jujuba) to 80.58 (C. sativa) mg GAE.g-1 DM, total flavonoid content from 22.47 (P. sinensis) to 54.61 (L. barbarum) mg QE.g-1 DM and phenolic acids content from 3.51 (A. mitschurinii) to 24.67 (Ch. japonica) mg CAE.g-1 DM. All tested samples exhibited DPPH• radical scavenging activities with values from 6.92 (A. mitschurinii) to 9.0 (C. mas) mg TEAC.g-1 DM. Antioxidant activity by molybdenum reducing antioxidant power method ranged from 109.43 (A. mitschurinii) to 322.95 (C. mas) mg TEAC.g-1 DM. Differences between the species of non-traditional plants were significant in all observed parameters. Obtained results of phytochemical composition demonstrated the possibility of leaves' use of non-traditional plants as sources of valuable bioactive compounds with health-promoting and disease-preventing properties.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1292 Genetic divergence in Tunisian castor bean genotypes based on trap markers 2020-06-17T02:07:29-05:00 Martin Vivodík vivodikmartin@gmail.com Zdenka Gálová zdenka.galova@uniag.sk Želmíra Balážová zelmira.balazova@uniag.sk

In the present study, the representatives of the genus Ricinus communis collected from 12 different parts of Tunisia were differentiated by the DNA fingerprinting patterns using 30 TRAP primers. The efficacy of the TRAP technique in this study is further supported by the obtained PIC values of the primers used in the analysis. PCR amplification of DNA using 30 primers for TRAP analysis produced 490 DNA fragments that could be scored in all 56 genotypes of Tunisian castor. The number of amplified fragments varied from 3 (TRAP 04 x arb 1, TRAP 22 x arb 3 and TRAP 23 x arb 3) to 13 (TRAP 56 x arb 2), and the amplicon size ranged from 100 to 1600 bp. Of the 490 amplified bands, 377 were polymorphic, with an average of 5.71 polymorphic bands per primer. To determine the level of polymorphism in the analysed group of Tunisian castor genotypes polymorphic information content (PIC) was calculated. The lowest values of polymorphic information content were recorded for TRAP 10 x arb 1 (0.555) and the highest PIC values were detected for TRAP 44 x arb 2 (0.961) with an average of 0.770. A dendrogram was constructed from a genetic distance matrix based on profiles of the 30 TRAP primers using the unweighted pair-group method with the arithmetic average (UPGMA). According to analysis, the collection of 56 Tunisian castor genotypes were clustered into five main clusters. Moreover, functional TRAP markers would be efficiently useful in genetic studies for castor genetic improvement.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1337 Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables 2020-06-18T02:00:22-05:00 Boris Semjon boris.semjon@uvlf.sk Eva Dudriková eva.dudrikova@uvlf.sk Iveta Jaďďuttová iveta.jaduttova@student.uvlf.sk Martin Bartkovský martin.bartkovsky@uvlf.sk Tatiana Klempová tatiana.klempova@stuba.sk Dana Marcinčáková dana.marcincakova@uvlf.sk Ondrej Slaný ondrej.slany@stuba.sk Slavomír Marcinčák slavomir.marcincak@uvlf.sk

The aim of this experiment was to evaluate the effect of the supplementation of laying hens diet with solid-state fermented feed on egg qualitative variables. The diet of laying hens was supplemented with 10% and 15% of solid-state feed fermented by the low filamentous fungal strain Mortierella alpina CCF 2861. For the trial, 30 Lohmann Brown classic layers, aged 17 weeks, were selected and individually weighed and divided into three groups (control and two experimental groups). The control group of laying hens was fed with basic feed mixture and the experimental groups received the same diet as a control group, but enriched with supplementation of solid-state fermented feed. The first experimental group was fed a diet supplemented with 10% of fermented feed and the second experimental group with 15% supplementation. The following egg qualitative variables were observed: the egg weight, Haugh units, quality grade, air cell depth, percentage of the shell, yolk and albumen, eggshell breaking force, pH of egg yolk and albumen, egg yolk colour, and antioxidant activity with the extent of lipid oxidation in egg yolk samples. The pH of yolk and albumen did not show differences between all examined eggs originating from the experimental groups of laying hens (p >0.05). The eggs from both experimental groups had a significantly higher eggshell hardness than eggs produced by the hens of the control group (p <0.05). Antioxidant activity of egg yolk of experimental samples increased with the supplementation of fermented feed in the diet of laying hens (p <0.05). The specific lightness of egg yolk colour increased significantly in the experimental group with 15% of supplementation (p <0.01). The obtained results showed that feeding laying hens with fermented feed positively affected the quality of produced eggs. This was the first study and further investigation before using the fermented feed in commercial laying hen farms is necessary.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1355 The effects of nutritional support on selected laboratory parameters in patients with colorectal cancer undergoing surgical resection of the colon. 2020-06-17T05:47:51-05:00 Mária Servátková maria.servatkova@gmail.com Peter Chlebo Peter.Chlebo@uniag.sk Zuzana Chlebová chlebova.z@gmail.com

The benefit of the nutritional support provided to patients with colorectal cancer who have undergone the planned resection of the colon in relation to the laboratory markers of nutrition was examined. And it is currently being discussed, that pre-operative optimization of nutritional status reduces the incidence of post-operative complications in cancer patients and regulates selected laboratory parameters. This was a retrospective study where the treatment group (n = 52) received the enteral nutritional support 21 days prior to the scheduled surgery and the other group was formed of patients without preoperative enteral nutrition (n = 52). Laboratory parameters (CRP, leukocytes, albumin, total proteins) were monitored for at least one month before the planned surgery and just before the operation, and the effect of supplemental enteral nutrition on selected laboratory parameters between these two groups was compared. In a group of patients with enteral nutrition, serum albumin levels increased significantly, while CRP was significantly reduced during preoperative enteral nutrition (albumin S-ALB from 35.42 to 37.48, p = 0.0008, C reactive protein from 26.5 to 14.092, p = 0.0007). Nutritional support 21 days prior to surgery in oncological patients resulted in an improvement in laboratory parameters compared to the group of patients without nutritional enteric support. Malnutrition in patients who are candidates for major surgical intervention is a risk factor for postoperative morbidity and mortality. However, further studies are required to verify the effectiveness of this early nutritional intervention on medium and long-term clinical parameters in different types of cancer.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1297 Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines 2020-03-26T07:06:06-05:00 Petr Mrázek p_mrazek@utb.cz Robert Gál gal@utb.cz Pavel Mokrejš mokrejs@utb.cz Ondřej Krejčí okrejci@utb.cz Jana Orsavová orsavova@utb.cz

Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from the raw material of animal tissues containing collagen, usually mammalian skin or bones. For religious reasons in some countries, pork or bovine gelatine must be replaced by an alternative form, such as poultry or fish gelatine. The quality of gelatine is assessed mostly by the strength of gelatine gel which strongly depends on ambient temperature or humidity. Extraction conditions may also significantly affect the quality of gelatine. This study examined possible changes in the strength of gelatine gels prepared from laboratory-produced chicken feet gelatine and compared them with commercially available pork and beef gelatines at temperatures of 23, 29, and 35 °C at 60 and 80% humidity. While at 23 °C thermal stability of prepared chicken gelatine was monitored higher than in commercial gelatines, experiments at 29 and 35 °C provided equivalent results for chicken and commercial gelatines. Therefore, prepared chicken gelatine offers a significant potential to become an alternative to traditional gelatines. The information about gelatine gels thermal stability is of great importance for applications not only in the food; but also in the pharmaceutical industry.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1281 Does foodservice industry care about CSR? A study in Portugal and Ukraine 2020-06-18T06:12:30-05:00 Oksana Sokil oksanka.sokil@gmail.com Iveta Ubrežiová iubreziova@gmail.com Teresa Eugenio teresa.eugenio@ipleiria.pt Tânia Marques tania.marques@ipleiria.pt

The purpose of the article is to compare the CSR perception level of the food service industry in Portugal and Ukraine. The main goal of the study is to find the attitudes in Portugal and in Ukraine towards CSR. Additionally, two hypotheses were formulated to understand the possible relation between (1) the financial situation and (2) the duration of the company with the awareness level about the CSR concept. A quantitative approach, using questionnaires, was adopted to survey using a sample of 201 representatives of SMEs in the foodservice sector (101 Portuguese and 100 Ukrainian), in 2019. Descriptive statistics and Spearman test were used to analyze the data. The present work demonstrates a significant correlation between the financial situation of the company and the CSR awareness level of leadership. Furthermore, the research shows that activities related to the economic sphere and CSR workplace policy among food sector companies in Ukraine and Portugal are developed to a great extent. From this point of view, we can state, that the publication of the article is one of the results and supported by grant project KEGA 005SPU-4/2019 “Theory and Practice of the International Management and Entrepreneurship in Multicultural Environment”. In this study, two different countries were chosen (Portugal and Ukraine), which are different in culture, history, and economic background. The paper focused on the food service industry and contributes to the ongoing debate about the SMEs and its involvement with CSR. It also helps schools to identify plans in CSR policy and topics for future research.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1326 Assessment of possibilities of strawberry jam reformulation 2020-03-23T14:01:12-05:00 Ladislava Rýdlová rydloval@vscht.cz Tereza Škorpilová tereza.skorpilova@vscht.cz Gabriela Juhászová gabriela@juhaszova.cz Aleš Rajchl rajchla@vscht.cz

The prevalence of excessive weight gain, obesity, and associated diseases are permanently increasing. Therefore, the interest in food products with a composition suitable for people with the aforementioned health problems is also on the rise. The changes in food composition, nowadays often called reformulation, are mainly focused on reducing the amount of salt, sugar, or fat. Strawberry spreads with different sugar (10 – 40%) and strawberry (20 – 50%) content were prepared and the influence of strawberry jam composition on gel stiffness, colour, and sensory parameters was studied. This study aimed to determine the sensorial and technological limits (sugar and strawberry content) of strawberry jam reformulation. Carrageenan was chosen as a suitable gelling agent for the preparation of these reformulated strawberry products. strawberry spreads. The applicable concentration of carrageenan for the ideal stiffness of strawberry spreads was 2%. The results of the maximum compression force show a statistically significant increase of gel stiffness with increasing addition of strawberry puree, the effect of sugar content was also statistically significant (p = 0.05). This study showed that strawberry spreads with low strawberry and/or sugar content are sensorially acceptable.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1344 Effects of the lactation period, breed and feed on amino acids profile of mare’s milk 2020-02-13T03:38:14-06:00 Miroslav Fišera fisera@ft.utb.cz Stanislav Kráčmar kracmar@hotskolabrno.cz Květoslava Šustová sustova@hotskolabrno.cz Pavel Tvrzník tvrznik@hotskolabrno.cz Helena Velichová velichova@hotskolabrno.cz Lenka Fišerová fiserova@fch.vut.cz Vlastimil Kubáň kuban@ft.utb.cz

The effects of the lactation period, breed, and feed on amino acids profile of mare’s milk were investigated. The feed contained two major essential amino acids (EAAs) leucine (7.31 – 10.3 g.kg-1) and arginine (6.37 – 9.59 g.kg-1); it also included minor EAAs methionine (2.11 – 3.05 g.kg-1) and histidine (2.48 – 3.60 g.kg-1). Glu+Gln, Asp+Asn, and proline, major nonessential amino acids (NEAAs), constituted approximately 60% of total NEAAs (TNEAAs). The ratio of total EAAs to NEAAs ranged from 1:1.2 to 1:1.4. Amino acids (AA) content throughout all milk samples varied due to mare’s different conditions and lactation days. Except for the 1P milk sample, total AA content in the 2 – 8Ps specimens caused by differences in breed oscillated from the 2nd to 28th day of lactation within the following limits: 21.9 – 54.6 g.kg-1, 33.6 – 70.7 g.kg-1, 38.1 – 71.2 g.kg-1, 29.46 – 74.2 g.kg-1, 52.2 – 87.1 g.kg-1, 37.9 – 70.3 g.kg-1 and 26.4 – 64.5 g.kg-1, respectively. In relation to TEAAs in milk, the highest EAAs levels were reached in arginine, leucine and lysine ranging between 2.41 – 4.35 g.kg-1, 3.36 – 5.59 g.kg-1 and 2.72 – 4.80 g.kg-1, respectively, while the lowest AAs amounts were indicated in histidine and methionine, 0.91 – 1.58 g.kg-1 and 1.23 – 2.04 g.kg-1 respectively. Total NEAAs content was slightly higher than that of EAAs; the TNEAAs to TEAAs ratio was 1:0.9 proximately. Glu+Gln, Asp+Asn and proline were determined as major NEAAs of milk ranging between, 6.77 – 11.0 g.kg-1, 3.21 – 5.60 g.kg-1 and 1.25 – 2.18 g.kg-1, respectively; levels of NEAAs such as cysteine and glycine oscillated between 0.89 – 1.52 g.kg-1 and 0.64 – 1.15 g.kg-1, respectively. The average TAAs contents caused by breed differences were 62.8 g.kg-1, 42.8 g.kg-1, 44.7 g.kg-1 and 44.8 g.kg-1, respectively, on the 2nd, 5th, 10th, and 28th lactation days.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1370 Phytochemical profile and biological activity of selected kind of medicinal herbs 2020-06-17T06:45:19-05:00 Eva Ivanišová eva.ivanisova@uniag.sk Dajana Vasková dajana.vaskova@uniag.sk Grzegorz Zagula g_zagula@ur.edu.pl Dzmitry Grynshpan grinshpan@bsu.by Tatsiana Aleksandrovna Savitskaya SavitskayaTA@bsu.by Miroslava Kačániová kacaniova.miroslava@gmail.com

Medicinal herbs are used due to their health benefits, a special aroma, taste and are considered as one of the richest sources of bioactive compounds. The present study aimed to determine antioxidant activity (DPPH and phosphomolybdenum method), a total polyphenol (using Folin-Ciocalteu reagent), flavonoid (aluminium chloride method), phenolic acid content (using Arnov reagent), antimicrobial activity (disc diffusion method) and chemical composition (ICP-OES instrument) of medicinal herbs (ginger, comfrey, valerian, chicory, horseradish, and ramsons) grown in Slovak republic. Antioxidant activity by DPPH method ranged from 0.61 (ramsons) to 3.62 (ginger) mg TEAC per g of dry matter (TEAC – Trolox equivalent antioxidant capacity); by phosphomolybdenum method from 66.67 (valerian) to 204.14 (ginger) mg TEAC per g of dry matter. Total polyphenol content ranged from 4.37 (comfrey) to 13.19 (ramsons) GAE per g of dry matter (GAE – gallic acid equivalent); total flavonoid content from 1.07 (chicory) to 47.55 (ramsons) QE per g of dry matter (QE – quercetin equivalent) and total phenolic acid content from 0.99 (horseradish) to 9.77 (ginger) CAE per g of dry matter (CAE – caffeic acid equivalent). In a sample of ginger was detected the highest antimicrobial activity against Bacillus cereus CCM 7934 (5 mm). Among the mineral compounds – in all observed samples were dominated (mg.100g-1) of potassium, phosphor, magnesium, and calcium. The amount of cadmium, chrome, and lead in observed samples was detected only in a trace amount, so our results reveal that the medicinal herbs do not represent in this study a potential health risk regarding the content of toxic elements. The consumption and using of medicinal plants as a part of the food mode of consumers due to health benefits is recommended.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1273 Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate 2020-06-18T10:00:59-05:00 Bahytkul Assenova asenova.1958@mail.ru Eleonora Okuskhanova eleonora-okushan@mail.ru Maksim Rebezov rebezov@ya.ru Oksana Zinina zininaov@susu.ru Nadezhda Baryshnikova barunya@mail.ru Evgeniya Vaiscrobova v_zhenya@mail.ru Elena Kasatkina belmag77@yandex.ru Mohammad Ali Shariati shariatymohammadali@gmail.com Muhammad Usman Khan engineer-usman_khan@yahoo.com Godswill Ntsomboh Ntsefong ntsomboh@yahoo.fr

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

2020-07-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1378 Assessment of flavonoids and phenolic compound accumulation in invasive Solidago canadensis L. in Slovakia 2020-06-10T09:23:03-05:00 Olga Shelepova shelepova-olga@mail.ru Yulia Vinogradova gbsad@mail.ru Olena Vergun en_vergun@ukr.net Olga Grygorieva olgrygorieva@gmail.com Ján Brindza Jan.Brindza@uniag.sk

Solidago canadensis L. was introduced to Europe as an ornamental plant from North America in 1645 and began to spread during the XIX-XX centuries. Nowadays the species is considered the most aggressive invasive species. On the other hand, S. canadensis is considered to be a medicinal plant. The raw material known as Herba Solidaginis includes herbs of S. canadensis, S. gigantea, and S. virgaurea. These species are known for their diuretic, anti-inflammatory, antimicrobial, antioxidant, antispasmodic properties. The purpose of our study was to analyze the chemical compounds and some biological properties of S. canadensis, growing in Slovakia, to evaluate its therapeutic potential. The total phenolic content (TPC) of the extracts from aerial parts of S. canadensis was determined by the Folin-Ciocalteu method. The evaluation of total flavonoid content (TFC) was performed by using a spectrophotometric method. The flavonoids content was expressed as rutin equivalents (mg REs) per g DW vegetal product. The phytochemical profile of S. canadensis extracts was assessed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The radical scavenging activity of samples was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Reducing power of extracts was determined by the phosphomolybdenum method. Total phenolic contents (TPC) and total flavonoid contents (TFC) of the extracts varied from 204.19 to 293.43 mg GAE.g-1 DW, and 64.99 – 175.25 g QE.g-1 DW, respectively; the best results were obtained for ethanol extract. Some phenolic compounds were identified by HPLC with significant amounts of rutin (211.20 µg.mL-1), quercetin (122.08 µg.mL-1), quercitrin (102.50 µg.mL-1) and chlorogenic acid (147.00 µg.mL-1). The DPPH values in the inflorescences were higher than in the leaves: the antioxidant activity of leaf extracts was in the range from 5.34 to 17.16 mg TE.g-1, for inflorescences, this parameter ranged from 6.09 to 19.87 mg TE.g-1. The high total phenolic compounds and flavonoids can be used as a valuable source of phytochemicals in herbal remedies. Our study of S. canadensis, growing in Slovakia, shows the promising potential that can be evaluated as an effective antioxidant and antimicrobial agent in herbal medicines.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1380 Adaptation of two-dimensional electrophoresis for muscle tissue analysis 2020-06-16T08:41:32-05:00 Anastasiya Akhremko a.ahremko@fncps.ru Ekaterina Romanovna Vasilevskaya e.vasilevskaya@fncps.ru Liliya Fedulova l.fedulova@fncps.ru

It is important to understand the molecular mechanisms that take place in muscle tissues and to predict meat quality characteristics. One of the most popular methods is two-dimensional electrophoresis, which allows us to visualize, share and identify different molecules, including meat proteins. However, the standard conditions of this method are not universal for all types of raw material, so the authors suggest a new variation of two-dimensional electrophoresis for muscle tissue analysis. Samples were tested by the classical version of isoelectric focusing (cathode buffer in the top and anode buffer in the bottom chamber of the electrophoresis cell) and its variation (anode buffer in the top and cathode buffer in the bottom chamber of the electrophoresis cell). Next, extruded gels were incubated in two different buffer systems: the first was equilibration buffer I (6 M urea, 20% w/v glycerol, 2% w/v SDS and 1% w/v Ditiothreitol in 375 mM Tris-HCl buffer, pH 8.8) followed by equilibration buffer II (6 M urea, 20% w/v glycerol, 2% w/v SDS and 4% w/v iodoacetamide in 375 mM Tris-HCl buffer pH 8.8 and the second, buffer А, consisting of 5 M urea, 2% w/v SDS, 5% v/v mercaptoethanol, 62.5 mM Tris-HCl buffer, pH 6.8 and 0.01% w/v bromophenol blue. Electrophoretic studies of muscle tissue revealed the best protein separation after changing the direction of the current (authors' variation), while no differences were detected after changing incubation buffers.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1381 Evaluation of storage methods of beef by microbiological and chemical indicators 2020-06-16T08:45:32-05:00 Mykola Kukhtyn kuchtynnic@gmail.com Volodymyr Salata salatavolod@ukr.net Oleksandra Berhilevych bergilevich@ukr.net Zoya Malimon z_malimon@ukr.net Anatoliy Tsvihun agroargument2@ukr.net Bogdan Gutyj bvh@ukr.net Yulia Horiuk goruky@ukr.net

Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and frozen beef by microbiological and chemical parameters and to suggest criteria for evaluating beef by the content of psychrotrophic microorganisms. It was found out that the storage of beef meat with an initial mesophilic bacterial content of about 4.88 log CFU.cm-2 of surface and psychrotrophic bacteria 3.79 log CFU.cm-2 at temperature 0 °C is only possible for 8 days, further, the microbiological indices exceed the acceptable standards. Investigation of the dynamics of microflora reproduction during the storage of beef in the frozen state at temperature -2 to -3 °C for 20 days established a decrease in 1.3 times the number of mesophilic bacteria in 10 days of storage. At the same time, the number of psychrotrophic microorganisms during this storage time was increased in 4.5 times, and 20 days in 7.9 times and amounted to 5.3 log CFU.cm-2 of surface area. This indicates that the storage of meat in the frozen state inhibits or completely stops the development of mesophilic microorganisms for 20 days. It was found out that storing of beef in the cooled state at a temperature of 0 ±0.5 °C for more than eight days is impractical, as its biochemical indices are worsening and signs of spoilage are appearing. At the same time, storing of beef in the frozen state at a temperature of -2 to -3 °C for 20 days does not cause such significant biochemical changes as in beef stored in the cooled state at a temperature of 0 ±0.5 °C for 16 days. Therefore, we have experimentally substantiated the quantitative indicators of the content of psychrotrophic microorganisms on the surface of beef intended for storage in a cooled or frozen state. The proposed microbiological criteria will improve the safety of beef.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1391 Influence of maintenance technology in arid conditions on efficiency of marbled beef production 2020-06-16T08:51:44-05:00 Ivan Fiodorovich Gorlov niimmp@mail.ru Gilian Vasylevna Fedotova g_evgeeva@mail.ru Marina Ivanovna Slozhenkina slozhenkina@mail.ru Elena Yurevna Anisimova elanis1009@mail.ru Ayzhan Andreevna Kaydulina niimmp@mail.ru Vladimir Sergeevich Grishin lab.niimmp@mail.ru Olga Andreevna Knyazhechenko knyazhechenko71@gmail.com Darya Aleksandronva Mosolova dasha8july@mail.ru

In recent years, Russia has been developing domestic single-purpose meat cattle breeding. Some livestock farms have focused on the production of high-quality grades of raw meat, i.e. ‘marbled’ beef. Meat of that kind is in great demand in the premium meat market. At the same time, production of beef without using steroids and hormonal drugs increases the competitiveness of this product on the world market in countries of the West and the Middle East. Within the framework of our study, an experiment was conducted on Kalmyk cattle in the arid conditions of OAO Kirovskij in the Republic of Kalmykia. Standardized methods of analysis were used. For the experiment, 10-month-old steers were selected and divided into two groups (Control and Test), 30 heads each. They were kept and fed according to different technologies until the age of 19 months. The Test group steers were kept tied up and fed with a diet developed by the Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production; the Control group steers were kept according to conventional beef cattle production technology. The wide expansion range and popularity of this cattle breed are caused by the high productivity of steers whether kept tied up or allowed to graze free. The compared qualities of beef obtained from Kalmyk steers proved that keeping them tied up allows increased production efficiency of raw meat which is an important factor for meat production, being intensified in an unstable situation in agriculture

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1400 Effects of selenium on macro- and micro nutrients and selected qualitative parameters of oat (Avena sativa L.) 2020-06-16T08:48:26-05:00 Ladislav Ducsay ladislav.ducsay@uniag.sk Alexandra Zapletalová alexandra.zapletalova@uniag.sk Peter Hozlár peter.hozlar@nppc.sk Ivan Černý ivan.cerny@uniag.sk Ladislav Varga ladislav.varga@uniag.sk Marek Slepčan xslepcan@is.uniag.sk

The article deals with the effect of foliar Se application on macro-and micro-elements and selected quantitative parameters (the content of ash, starch, and fat) in oat grains. The three-year experiments were carried out on Research and Breeding Station Vígľaš – Pstruša in the years 2014, 2015, 2016. The used oat variety was Valentin. The experiment was performed by a block method within a parcel size of 10 square meters (8 x 1.25 m) with the span of rows amounting to 0.125 m in four replications. Alfalfa was grown as forecrop. A potato and wheat production area (III-C2) with a height of 375 m above the sea level. The experimental area is characterized by warm, slightly wet weather with an average annual temperature of 7.8 °C and average annual precipitations of 666 mm. Basic fertilizing was planned before the sowing in the form of 100 kg of Ammonium nitrate containing dolomite (27% N), 100 kg of 60% KCl (60% of K2O), and100 kg of MAP (Monoammonium phosphate 12% N and 52% P2O5). Selenium was foliar applied in doses 25 g and 50 g Se per hectare in a solution form of sodium selenate (Na2SeO4). The harvest was realized by a small plot harvester in BBCH 91. The results of the experiments showed a statistically non-significant effect on microelements and most macroelements. Only sulfur content in oat grains was statistically significantly influenced by Se foliar treatment. The contents of ash, starch, and fat in oat grains were monitored, which showed statistically significant effect only in fat. Se content in grains showed a statistically significant increase by both Se foliar treatments.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1393 Assessment of a new artificial buckwheat species Fagopyrum hybridum as a source of plant raw materials compared to F. Tataricum and F. Esculentum 2020-06-14T09:00:34-05:00 Elena Klimova kl.e.v@yandex.ru Ivan Fesenko ivanfesenko@rambler.ru Elena Kuznetsova elkuznetcova@yandex.ru Ján Brindza Jan.Brindza@uniag.sk Gyunesh Nasrullaeva gunesh15@mail.ru Olga Rezunova rezunova7798@mail.ru Elena Kuznetsova 1408199714@rambler.ru

A promising way to increase the use of buckwheat is the wider introduction of technologies for its processing, including grinding of non-hulled grain. It requires the search for new plant materials with more suitable characteristics. In this work, the possibilities to use the grain of a new artificial buckwheat species Fagopyrum hybridum for flour production are studied in comparison with two cultivated species F. tataricum and F. esculentum. Some chemical characteristics of F. hybridum flour were evaluated. According to the size of the kernel fragments in different modes of milling within each species the significant differences were identified within F. esculentum and F. hybridum (p <0.001 and p <0.05, respectively); there were no significant differences within F. tataricum (p >0.1). Fragments of the seed hulls of F. tataricum and F. hybridum compared to ones of F. esculentum were distinguished by the absence of pronounced acute angles. For the cultivated species, amino acid compositions of grain protein of the studied samples manifest no strong deviations from earlier published results. The new species F. hybridum has the amino acid composition similar to ones of the both cultivated species with slight superiority in the content of all essential amino acids. So, the content of Cysteine, Tryptophan, Arginine, Lysine, Methionine, Leucine + Isoleucine, Threonine, Histidine and Valine in seeds of F. hybridum was 5.2, 15.0, 25.8, 30.2, 31.2, 36.0, 38.4, 41.1 and 46.2% higher compared to F. tataricum and 11.1, 43.7, 39.2, 3.7, 31.2, 15.2, 14.8, 20.0, 18.9% higher compared to F. esculentum. Using DPPH it was assessed the antioxidant activity (AOA) of whole grain flour of three buckwheat species and decreasing of the AOA during heating up to 100 °C. After water extraction the AOA was maximal for F. tataricum flour; F. hybridum and F. esculentum manifested similar values with the same decline dynamics during heating. After ethanol extraction the flour of F. hybridum shown higher AOA compared to both cultivated species before temperature treatment (1.3 times) as well as after heating to 100 °C (1.2 times). The results of the analysis of the fractional composition of flour from the whole grain of the three buckwheats shown the fragments of the seed hulls of F. tataricum and F. hybridum compared to ones of F. esculentum were characterized by the absence of pronounced acute angles. Additional experiments are needed to optimize the technology of whole-grain buckwheat flour. But the grain of F. tataricum and F. hybridum looks like more suitable for these purposes than the non-hulled grain of F. esculentum.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1407 Improving the quality of milk dispersion in a counter-jet homogenizer 2020-06-16T10:07:41-05:00 Kyrylo Samoichuk samoichuk.k@ukr.net Dmytro Zhuravel dmytro.zhuravel@tsatu.edu.ua Nadiya Palyanichka nonna.2506@gmail.com Vadim Oleksiienko vadym.oleksiienko@tsatu.edu.ua Serhii Petrychenko petrichenkosw@gmail.com Natalia Slobodyanyuk slob2210@ukr.net Olga Shanina o.shanina.ua@gmail.com Ivan Galyasnyj ivangalyasnyj@yandex.ru Leonora Adamchuk leonora.adamchuk@gmail.com Vladyslav Sukhenko vladsuhenko@gmail.com

Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machines of this type through fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. An installation for experimental research has been developed, in which the required milk pressure is created with the help of compressed carbon dioxide. The dispersive indices of the milk emulsion were determined by computer analysis of milk sample micrographs 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 research, the formula for defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion when using a reflector. At the same time, specific energy consumption does not increase. Comparison of the distribution curves of milk fat globules by size after counter-jet homogenization and homogenization with a reflector suggests that the average diameter of fat globules for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1413 Bryndza cheese of Slovak origin as potential resources of probiotic bacteria 2020-06-16T12:29:03-05:00 Miroslava Kačániová miroslava.kacaniova@uniag.sk Petra Borotová petra.borotova@uniag.sk Margarita Terenjeva margarita.terentjeva@llu.lv Simona Kunová simona.kunova@gmail.com Soňa Felsöciová sona.felsociova@uniag.sk Peter Haščík peter.hascik@uniag.sk Ľubomír Lopašovský lubomir.lopasovsky@uniag.sk Jana Štefániková jana.stefanikova@uniag.sk

Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1372 Analysis of the possibility of fish and meat raw materials combination in products 2020-06-10T09:49:45-05:00 Nataliia Bozhko natalybozhko@ukr.net Vasyl Tischenko tischenko_1958@ukr.net Vasyl Pasichnyi Pasww1@ukr.net Yuliiа Matsuk lyly2006@ukr.net

Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim of our research was to comparatively study the chemical composition, functional-technological, rheological properties of fish raw materials, and duck meat in terms of their possible compatibility in meat-containing products. The subject of our research was representatives of the regional aquaculture Carassius gibelio and Hypophthalmichthys molitrix, as well as the meat of Muscovy duck (Cairina moschata). It has been established that the nutritional value of freshwater aquaculture objects Carassius gibelio and Hypophthalmichthys molitrix is virtually identical in protein and fat content, making them interchangeable in terms of nutritional balance when developing the combined product. The ratio of protein and fat to water for duck meat is higher 3.54 – 4.88 times that of aquaculture, which can be used in the selection of components of the formulation of emulsified products, taking into account the nutrient balance. It has been confirmed that the addition of salt enhances water holding capacity, water binding capacity, and fat holding capacity. Water holding and water-binding capacities of minced fish are higher due to higher water levels, which, combined with the low-watering duck meat, can be predicted to create a forcemeat system with high functional-technological properties. The ability to emulsification and retain fat in the state of emulsion in minced duck meat has proved to be better, which when combined with fish minced meat can compensate for the ability to retain fat in the system of combined products. A combination of regional aquaculture with waterfowl meat will not only improve the functional and technological parameters of combined minced systems but also balance them by correcting the composition of proteins and fats.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1388 Effect of modelled stress and adaptogens on microstructural characteristics of pork from fast-growing hybrid animals 2020-05-31T02:15:49-05:00 Anastasia Semenova a.semenova@fncps.ru Tatyana Kuznetsova t.kuznetsova@fncps.ru Victoria Nasonova v.nasonova@fncps.ru Roman Nekrasov nek_roman@mail.ru Nadezhda Bogolubova 652202@mail.ru

This research aimed to study the effect of modelled technological stress and the introduction of selenium and dihydroquercetin (DHQ) into pig diets on the microstructure of M. longissimus dorsi muscle tissue. The in vivo experiment was carried out on 36 hybrid young barrows (Large White x Landrace) x Duroc) with an initial live weight of 34 – 36 kg until they reached a weight of not less than 110 kg. The animals were divided into four groups: 1 (C-) – pigs did not receive adaptogens and were not subjected to modelled technological stress; 2 (C+) – pigs did not receive adaptogens but were subjected to stress via relocation of animals; 3 (С+Se) – pigs were subjected to stress and received 0.2 mg Se.kg-1 feed as selenium proteinate in addition to their diet; 4 (С+DHQ) – pigs were subjected to stress and received 32 mg DHQ.kg-1 feed in addition to their diet. The best results regarding the muscle tissue condition were recorded in the musle L. dorsi samples were taken from the carcasses of group 4 (С+DHQ). Analysis of variance using the Fisher–Snedecor test confirmed that addition of adaptogens led to an improvement of the pH24 value (at p = 0.05, f observed = 5.90 >fcritical = 4.17) and moisture-holding capacity (at p = 0.05, f observed = 3.04 >fcritical = 2.92). The effect of long-term addition of DHQ to pig diets (78 days) on the condition of muscle tissue was studied for the first time, which allowed us to conclude its role in the prevention of myopathic changes in the muscle fibre structure.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1403 Identification of the needs of primary milk producers in the new common agricultural policy 2021 – 2027 2020-06-11T04:54:32-05:00 Petronela Švikruhová petronela.svikruhova@uniag.sk Zuzana Kapsdorferová zuzana.kapsdorferova@uniag.sk Radka Kataniková xkatanikova@is.uniag.sk Zuzana Poláková Zuzana.Polakova@uniag.sk Pavol Grman xgrmanp@is.uniag.sk

Although Slovakia belongs to the smallest milk producers in the EU, we have to bear in mind the importance of the milk industry for the economy of Slovakia. Current expectations in Slovakia are that primary milk producers are able to produce milk at the lowest possible price, with state support on the same level as in other EU states, processing companies have a good purchasing price for the raw materials, retailers are able to share margins and to increase the market share of Slovak dairy products and last but not least that consumers buy milk and dairy products produced in Slovakia. Milk production in primary production has a profound ecological and social benefit for our countryside but the most important is the contribution of milk and dairy products to human health. The Slovak dairy sector has experienced three dairy crises and one butter crisis in the last ten years, what caused that up to 37% of milk producers in Slovakia cease their production. Currently, there are 401 approved primary milk producers in Slovakia. This sector is in long-term condition weakened by market fluctuation and by previous crises. Slovakia has a large investment debt in this sector. That is why in order of food security and maintaining employment it should be in the interest of the new government to do everything possible to stabilize this sector. Therefore, the primary objective of this scientific paper is to identify the needs of primary milk producers in Slovakia in relation to the strategic objective – to increase the competitiveness of the milk producers. The research aims to transform the voice of primary milk producers into the new programming documents for the upcoming period of the Common Agricultural Policy (CAP) for the years 2021 – 2027.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1424 Consumer preferences and decision-making determinants for the purchase of sheep's milk and its products 2020-06-18T11:05:12-05:00 Ľudmila Nagyová ludmila.nagyova@uniag.sk Andrej Géci andrej.geci@uniag.sk Elena Horská elena.horska@uniag.sk

When observing consumer behaviour, we find that the consumer carries out the process of purchasing decisions under the influence of several factors. These factors come from the external environment, from its individual characteristics, and also from the specific purchasing situation. The above facts show that consumer preferences and understanding of the behaviour is a very demanding process. This is mainly because consumers may behave differently, i.e. they may have different consumer behaviours that depend on their needs and desires. Therefore, it is necessary to know the factors that influence consumer behavior or the purchasing decision for certain market commodities. The presented research document is focused on the issue of consumer behavior and decision-making in sheep's milk and its products. Sheep's milk has a long tradition and is one of the basic building elements of human food. Consumer behaviour is constantly evolving, their needs and desires are changing as well as factors that influence their shopping behaviour. The main goal of the research is to draw attention to the personality of the consumer, to selected personality characteristics and social factors, and, subsequently, to evaluate their impact on purchasing behaviour and making purchasing decisions on the market of sheep's milk products. Primary data were obtained from a survey conducted on a sample of 796 respondents. Most of the respondents were classified in the sanguine group based on temperament - an emotionally stable extrovert. When buying sheep's milk and its products, they make emotional decisions (57.17%). The most important factor in buying these products was their quality (47.16%). Assumptions were formulated for deeper analysis, which was subsequently verified by the means of a statistical test - Chi-square of the square contingency. The degree of dependence between the examined variables was determined by the means of the Cramer contingency coefficient.

2020-08-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1232 Functional properties of three native starches and their modified derivatives 2020-02-17T01:13:30-06:00 Funmilayo Deborah Adewumi funmitj25@yahoo.com Labunmi Lajide bmlajide@gmail.com Abayomi Olagunjoye Adetuyi aoadetuyi@futa.edu.ng Olajide Ayodele olajide.ayodele@eksu.edu.ng

Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280 Spontaneous fermentation in wine production as a controllable technology 2020-06-03T23:04:33-05:00 Radim Holešinský holes.radim@gmail.com Božena Průšová prusova.bozena@email.cz Mojmír Baroň MojmirBaron@seznam.cz Jaromír Fiala fiala@beerresearch.cz Petra Kubizniakova kubizniakova@beerresearch.cz Vít Paulíček vit.paulicek@epsbiotechnology.cz Jiří Sochor jiri.sochor@mendelu.cz

This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1288 Assessment of the intake of selected minerals in population of premenopausal women based on specific socio-demographic indicators 2020-06-12T02:45:43-05:00 Kristína Jančichová jancicova.k@gmail.com Marta Habánová marta.habanova@uniag.sk Jana Mrázová jana.mrazova@uniag.sk Martina Gažarová martina.gazarova@uniag.sk Jana Kopčeková jana.kopcekova@gamil.com

Eating behavior interventions are a modifiable risk factor for chronic diseases. The aim of this study was to monitor the intake of selected minerals – calcium, phosphorus, zinc, copper, selenium, and chromium in the diet of premenopausal women (n = 30) and to highlight the possible adverse effects of disbalanced intake of these elements. At the same time, we investigated whether socio-demographic factors and choice of food store have an impact on the intake of these substances. We assessed the intake of selected minerals using three-day nutritional protocols and subsequently processed the data. The participants were women between 40 and 50 years old, from districts of Partizánske and Prievidza, for whom menopause has not yet begun. Women provided information about their place of residence (urban or rural area), type of home they live in (family house or apartment), and the type of food store where they grocery shop. The results indicate an impact of the place of residence: higher intake of zinc (p = 0.012) and selenium (p = 0.020) were observed in the participants from the urban area. The impact of the type of home was proven on the intake of chromium (p = 0.049), copper (p = 0.048), and carbohydrates (p = 0.021) with higher intake in the apartment-dwelling group. The impact of food store choice has not been confirmed. Based on the observed values, we conclude that the observed population might be at a higher risk of skeletal disorders and osteoporosis due to deficient calcium intake and the unfavorable ratio of Ca:P; increased Zn and Se intake levels may stimulate the development of cardiovascular risk factors and may also elevate the risk for type 2 diabetes mellitus.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1319 Preparation of protein products from collagen-rich poultry tissues 2020-02-26T02:34:45-06:00 Aneta Polaštíková a_polastikova@utb.cz Robert Gál gal@utb.cz Pavel Mokrejš mokrejs@utb.cz Jana Orsavová orsavova@utb.cz

Chicken stomachs are by-products obtained from the poultry processing in slaughterhouses. Their amount has been gradually increasing as a consequence of a continually rising poultry consumption. Since these animal tissues are still rich in proteins, mainly collagen, fat, and minerals, it is essential and beneficial to investigate the appropriate management and further processing. Collagen could be extracted from chicken stomachs and used as a raw material in the food, cosmetic, medical, and also pharmaceutical industry. This paper is to investigate possibilities of such extraction of collagen products, gelatines, or alternatively hydrolysates, from chicken stomachs after prior biotechnological treatment with the proteolytic enzyme Protamex. In this experiment, non-collagenous proteins were removed from stomachs using 0.03 M NaOH and 0.2 M NaCl. Subsequently, the tissue was defatted applying acetone and the enzyme Lipolase. Purified and dried collagen was then treated with the proteolytic enzyme Protamex. In the last step, gelatine was extracted from the tissue in hot water. The influence of selected processing parameters on the extraction efficiency and final product quality was monitored. The extraction conditions included the amount of the added enzyme (0.1 – 0.4%) and the extraction temperature of between 60 and 65 °C. The total gelatine yield ranged from 43.80 to 96.45% and the gel strength varied from 2 ±0 to 429 ±8 Bloom. The enzymatic treatment of the raw material is an economical and ecological alternative to traditional acid or alkaline treatments. Extracted gelatine with the gel strength of 100 – 300 Bloom would be suitable for the applications in the food industry in the production of confectionery, marshmallow, aspic or dairy products.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1322 Survey of mycobiota on Slovakian wine grapes from Small Carpathians wine region 2020-04-22T10:40:57-05:00 Soňa Felšöciová sona.felsociova@uniag.sk Kačániová Miroslava kacaniova.miroslava@gmail.com Vrábel František xvrabelf@is.uniag.sk

A total of 13 samples of grapes (bunches) without apparent fungal contamination were analyzed. The samples were collected during the 2019 harvest from Vrbové village in the Small Carpathian region of Slovakia. For the isolation of fungi were used the direct plating technique on DRBC plates. The plates were incubated aerobically at 25 ±1 °C for one week in the dark. The data obtained from the cultivation of the grape berry samples revealed a high diversity of fungal species (a total of 1044 isolates were obtained). Alternaria and Rhizopus were the main components of the wine grape mycobiota of the Vrbovský subregion at harvest time (92%, each), followed by Cladosporium (85%), Penicillium (77%), Botrytis and Epicoccum (54%, each). The most abundant genera found by descending order were Penicillium (25%), Alternaria (24%), Cladosporium (20%), and Rhizopus (12%) and only in minor percentage by Aspergillus (3%) among others. The main fungal species isolated from genera Penicillium and Aspergillus were Penicillium expansum (57% RD) and A. section Nigri (97% RD). Of 17 analyzed Penicillium strains, 65% were able to produce at least one of the six mycotoxins analyzed in in vitro conditions by means of thin-layer chromatography method: citrinin, griseofulvin, patulin, cyclopiazonic acid, penitrem A, and roquefortin C.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1324 Sensory active substances causing off-odour in liquid whey during storage 2020-03-19T08:44:36-05:00 Mariana Hanková hankovaa@vscht.cz Helena Čížková helena.cizkova@vscht.cz

Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1330 Meat performance of Japanese quails after the application of bee bread powder 2020-03-03T02:54:49-06:00 Adriana Pavelková adriana.pavelkova@uniag.sk Peter Haščík peter.hascik@uniag.sk Marcela Capcarová marcela.capcarova@uniag.sk Anna Kalafová anna.kalafova@uniag.sk Emília Hanusová emilia.hanusova@vuzv.sk Jana Tkáčová jana.tkacova@uniag.sk Marek Bobko marek.bobko@uniag.sk Juraj Čuboň juraj.cubon@uniag.sk Matej Čech xcech@uniag.sk Miroslava Kačániová miroslava.kacaniova@gmail.com

The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) without additional supplementation, the experimental group E1 supplemented with 2 mg bee bread powder per 1 kg of feed mixture; the experimental group E2 supplemented with 4 mg bee bread powder per 1 kg of feed mixture and the experimental group E3 supplemented with 6 mg bee bread powder per 1 kg of feed mixture. The groups were kept under the same conditions and the quails were slaughtered at 56 days of age. Based on the results, we can conclude that the application of bee bread powder generally has not confirmed a positive effect on the meat performance of Japanese quails, regarding to the quantities of bee bread powder in the experimental groups.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1336 Factors affecting raw milk quality of dairy cows under practical conditions 2020-06-08T07:57:22-05:00 Vladimír Tančin tancin@vuzv.sk Šimon Mikláš simon.miklas@gmail.com Maroš Čobirka maros.cobirka@mendelu.cz Michal Uhrinčať uhrincat@vuzv.sk Lucia Mačuhová macuhova@vuzv.sk

Under the practical conditions, it is important to evaluate the factors affecting milk performance. Data from test day yield and milk components should be useful for such evaluation. The aim of the experiment was to study the effect of season, udder health (by somatic cell counts SCC), parity, stage of lactation on milk production, milk components, and SCC under the practical conditions. Also, the frequency of incidence of high SCC during the season was observed. The experiment was realized on one dairy farm in dairy practice. The experiment lasted from December 2015 to October 2017. We examined 481 Holstein dairy cows (6910 milk samples). Milk samples were collected once per month – performed by recording test day. Only cows with 9 – 11 test days were evaluated. The effect of season, parity, stage of lactation, and SCC influenced most of the studied traits. The milk yield was highest at 2nd lactation. In the following lactations, the milk yields were decreasing. The SCC significantly increased with advanced parity. The elevated SCC was found in the beginning and in the final part of lactation. SCC as a factor significantly reduced milk yield, lactose content but increased fat and protein content. In conclusion, under practical conditions, the management should use the data from test days and analyze them for a better understanding of the performance efficiency at the farm level and for implementing more sophisticated decision making in farming.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1342 Intelligent control system for minced meat production 2020-06-05T07:06:27-05:00 Boris Kapovsky b.kapovski@fncps.ru Alexander Zakharov a.zakharov@fncps.ru Marina Nikitina m.nikitina@fncps.ru

This article presents the theoretical aspects of developing a control system for the processing of frozen raw meat by cutters in automatic mode. The method for analytical calculation of the productivity rate of meat cutting by a cutter with a screw tooth provides an accuracy for which relative error does not exceed 6%. The authors show automatic process control in minced meat production using a control system computer (CSC), with the aim of building an automatic control system (ACS) for chopping raw materials frozen in the form of blocks. The task of ACS synthesis was solved: the system structure and its elements were chosen, the topology of their cause-and-effect relationships and an algorithm of control devices were developed, and their parameters were determined. The ACS’s control loop scheme for raw material cutting speed was realized, where an assembly of devices was chosen as the object of management (OM): the squirrel cage induction motor (SCIM) of the cutting mechanism drive; the frequency converter (FC) of the supply voltage, which changes the rotation speed of the SCIM (the rotation speed of the milling cutter); and the milling cutter of the chopper. The shaping filter method was used, to predict the size of the meat chips produced, to modulate the perturbation acting on the system from the load side. Based on the single-stage chopping of raw meat, an automatic line is created for producing meat products, with a minced meat quality management system based on artificial intelligence on the principle of ‘unmanned technology’.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1390 The study of selected components of grape and fruit wines 2020-07-13T01:41:19-05:00 Marcela Cehula phd178564@ukf.sk Mojmir Baron mojmir.baron@mendelu.cz Tunde Jurikova tjurikova@ukf.sk Adrian Alumbro adrian.alumbro@gsc.edu.ph Methusela Perrocha methusela.perrocha@gsc.edu.ph Ivo Ondrasek ivo.ondrasek@mendelu.cz Jiri Mlcek mlcek@utb.cz Anna Adamkova aadamkova@utb.cz Jiri Sochor jiri.sochor@mendelu.cz

This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1300 Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry 2020-07-13T02:09:54-05:00 Jana Štefániková jana.stefanikova@uniag.sk Július Árvay julius.arvay@uniag.sk Michal Miškeje michal.miskeje@uniag.sk Miroslava Kačániová miroslava.kacaniova@uniag.sk

The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1332 Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly 2020-03-06T08:48:25-06:00 Mariusz Witczak rrwitcza@cyf-kr.edu.pl Grażyna Jaworska rrgjawor@cyf-kr.edu.pl Teresa Witczak teresa.witczak@urk.edu.pl

The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1333 Occurrence of resistance to antibiotics therapy in coagulase-positive and coagulase-negative Staphylococci isolated from sheep´s milk in holding in Slovakia 2020-05-01T09:19:08-05:00 Milan Vasiľ milan.vasil@uvlf.sk Zuzana Farkašová zuzufarkas@gmail.com Juraj Elečko juraj.elecko@uvlf.sk František Zigo frantisek.zigo@uvlf.sk

The occurrence of bacteria Staphylococcus spp. was examined in a total of 3466 individuals and in 12 pool milk samples from 2017 to 2019. The experiment was carried out in two herds of the breed of sheep, Improved Valaska, in the Slovakia region. Eleven species of the genus Staphylococcus spp. (n = 431) were isolated and taxonomically identified. From the coagulase-positive staphylococci (CPS), S. aureus was isolated during the reporting period, however, most often in the third year (50). The incidence of S. intermedius and S. hyicus were irregular. The incidence of S. schleiferi was highest at the end of the follow-up duration. From the coagulase-negative staphylococci (CNS) (n = 158), were isolated S. epidermidis present in 20.4% (88) and S. chromogenes 11.4 % (49), S. caprae, S. xylosus, and other species rarely occurred. S. aureus (n = 133) showed maximum resistance to erythromycin 12.0%, novobiocin 10.5%, and neomycin 9.0%. The incidence of intermedial susceptibility was observed predominantly to a penicillin (16 strains), novobiocin (11 strains), erythromycin (14 strains), oxacillin, and cloxacillin (12 strains), neomycin (11 strains), and lincomycin (9 strains). Observantly, S. schleiferi (n = 101) showed the highest resistance to novobiocin (5.9%) and erythromycin (5.0%), however, a high incidence of intermediate susceptibility to erythromycin (9), amoxicillin, novobiocin (8), ampicillin, lincomycin (7), penicillin, methicilin and cefoperazone (5 strains) can be identified as adverse. The incidence of resistant and intermediate sensitive test strains S. aureus and S. schleiferi, especially for erythromycin, novobiocin, and neomycin, which are often used to treat udder inflammation in sheep, is relatively adverse.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1365 Milk thistle flour effect on dough rheological properties 2020-03-18T05:56:07-05:00 Tatiana Bojňanská tatiana.bojnanska@uniag.sk Alena Vollmannová alena.vollmannova@uniag.sk Janette Musilová janette.musilova@uniag.sk

The influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle flour in bakery products. The rheological properties of dough were monitored using Mixolab 2 (Chopin Technologies, France). A rheofermentometer F4 (Chopin Technologies, France) was used to check the dough fermentation, and for the baking trials wheat flour, rye flour, and milk thistle flour were kept in the portion: 50:50:0 (control flour); 50:45:5; 50:40:10 and 50:35:15. The addition of different milk thistle flour in the mixtures resulted in a difference in the viscoelastic properties of the dough. The results showed a weakening of the gluten network in all trial mixtures evaluated. The dough development time values of the control flour were 1.20 min, while an addition of milk thistle flour in portions of 5, 10, and 15% increased these values to 1.30 min, 1.90 min, and 2,80 min, respectively. In addition to higher dough development time values, all trial mixtures exhibited also higher stability (5.07 min; 6.25 min and 8.03 min), when compared to the control flour (4.63 min). The trial mixture with 15% milk thistle flour had different characteristics of gelatinization and retrogradation. The rheofermentometer measured the dough characteristics during proofing, and the trial mixtures with the addition of MTF had a retention volume at approximately the same level as the control flour (WRF). The Volscan profiler was used to determine the bread volume and other parameters. All breads had high volume and specific volume values and can be rated as good, with good porosity and ratio. Mixtures containing 5%, 10% and 15% milk thistle flour added to wheat flour + rye flour maintained rheological parameters within the recommended limits for good technological behavior and, consequently, good quality of bakery products. From all of the above data, it can be stated that, with regard to their baking characteristics, these flour mixtures fall into the category of flours suitable for bakery products.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1404 The consumer behavior of Slovak millennials in the segment of milk and dairy products within private labels 2020-06-19T01:38:36-05:00 Ingrida Košičiarová ingrida.kosiciarova@gmail.com Zdenka Kádeková zdenka_kadekova@yahoo.com Ľubica Kubicová kubicova.lubka@gmail.com Jana Rybanská jane.rybanska@gmail.com

Despite the fact that the dairy industry has an important position in the food industry (with an 18% share in its total production and sales), dairy businesses are currently struggling with low consumption of milk and dairy products. According to most researchers, the low consumption of milk and dairy products is mainly due to poor eating habits and, last but not least, insufficient promotion of these products. There is also an opportunity for private labels, which are recently on the rise, for which milk and dairy products are the most commonly purchased category of food. This paper aimed to find out how Slovak millennials perceive private labels, in which categories they buy them, what motivates them and on the contrary, discourages them from the purchase, etc. As the main research method, there was chosen the method of anonymous questionnaire survey involving 549 respondents from all over Slovakia; which was subsequently supplemented with a blind test. The submitted results of research declared that our goals were fulfilled and the following conclusions can be stated: Slovak millennials buy private labels in particular in the category of milk and dairy products, perceive private labels as an adequate alternative to their purchase and when purchasing milk and dairy products, they are mostly influenced by recommendations of family and friends and the tasting.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1418 Zingiber cassumunar Roxb. extract increase the reactive oxidant level and interleukins expression in vitro 2020-07-15T05:18:10-05:00 Nurkhasanah Mahfudh nurkhas@gmail.com Nanik Sulistyani naniksulistyani@gmail.com Ghina Adhila adhilaaghinaa@gmail.com

Zingiber cassumunar Roxb. (bangle) has a variety of active compounds, including curcumin and phenylbutenoid. Bangle rhizoma reported exhibiting immunomodulatory activities. This research aims to determine the mechanism of bangle extract as an immunomodulator by the secretion of Reactive Oxygen Intermediate (ROI), Nitric Oxide (NO), and interleukin (IL-10 and IL-14) expression level. Bangle extract (Zingiber cassumunar Roxb.) was made by the maceration method using 96% ethanol solvent. This research was administered in vitro using macrophage cells from male mice with Balb/C strain divided into 2 groups: normal control and treatment group (receiving 25, 50, and 100 ppm of extract). The administration of bangle extract can function as an immunomodulator by an increase of ROI in 25 and 50 ppm of the extract significantly than the control group (p <0.05), the treatment groups decrease NO level (p <0.05), it also was found to increase expression of IL-10 and IL-14 expression levels (p <0.05). Zingiber cassumunar Roxb. extract was potentially to be developed as an immunomodulator.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1422 Prevalence of Campylobacter spp. in a poultry and pork processing plants 2020-06-17T00:45:38-05:00 Yuliya Yushina yshinauk@mail.ru Dagmara Bataeva b.dagmara@inbox.ru Anzhelika Makhova aeremtsova@gmail.com Elena Zayko el.zaiko@yandex.ru

The study aimed to investigate the prevalence of Campylobacter spp. in different stages of poultry and pork processing in the Central region of Russia. A total of 47 Campylobacter isolates were obtained from 107 samples from poultry processing plants (40.2%): 87.2% were identified as Campylobacter jejuni, whereas 12.8% were identified as Campylobacter coli. The prevalence of Campylobacter was significantly (p <0.05) higher after evisceration in the poultry processing plant. Campylobacter spp.was detected in 62.7% of the equipment and environmental samples. From positive samples of Campylobacter spp., 84.3% of Campylobacter jejuni and 15.7% Campylobacter coli were observed. A total of nine Campylobacter isolates were obtained from 116 samples from pork processing plants (7.8%): 33.3% of them were identified as Campylobacter jejuni whereas 66.7% were identified as Campylobacter coli. Splitting and evisceration were also critical in Campylobacter contamination. Almost all pork carcasses were Campylobacter positive, and all of them were identified as Campylobacter coli. The prevalence of positive Campylobacter samples in poultry processing plants was significantly (p < 0.05) higher than in pork processing plants.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1427 The donor properties of resources resistance against the exciter of wheat rust wheat 2020-07-14T08:19:42-05:00 Hanna Kovalyshyna hkovalyshyna@gmail.com Yuliia Dmytrenko dmitrenko.yuliia@gmail.com Oleksandr Makarchuk mcar2010@ukr.net Natalia Slobodyanyuk slob2210@ukr.net Mikhailo Mushtruk mixej.1984@ukr.net

A collection of soft winter wheat specimens investigated on the artificial infectious background of the leaf rust pathogen and selected resistance among them. The genetics of resistance sign in varieties and specimens were determined by hybridological analysis of F2: Lovrin 32, KM 1485-6-8, VR 89 Bo 22, Beres, Tobarzo, 0-74-8-2, MIKM 1851-80, 4347-4, NS 326-99, 5517 A-5-5 Yr, Florida 302, VR 87 Bo 15, Matyo, NS 1308, 200-830, Polka, NS 2630/1, NS 18-30, HBE 0140-119, HBE 208-120, HBE 0303 156, HBE 0425-156, Tx91v4511, Tx92v4511, Plyska, Zernogradskaya 31, Volshebnitsa, Myronivska 40, Myronivska ostysta, Myronivska 28, Estet, Volynska napivintensivna, Kyivska 8, Expromt, Mironivska 29, Remeslivna, Garant, Selyanka, Erythrospermum 15761, Erythrospermum 12557, Erythrospermum 12735, Vympel odeskyiy during 1990–2018. The gene non-identity of the investigated donors was determined. In a variety of VR 89 Bo 22, 2 resistance genes, one of them Lr19, was investigated. The results of investigations of the composition of the leaf rust pathogen population by a series of isogenic lines and varieties of carriers of known effective resistance genes are presented. The high resistance against the leaf rust pathogen in the forest-steppe of Ukraine provide the genes Lr9, Lr19, Lr37, Lr42 + Lr24, Lr43 (Lr21 + Lr39) + Lr24, Lr9 + Lr26, Lr10 + Lr24.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1428 Effects of meat and processed meat consumption on the lipid profile in the population with cardiovascular diseases 2020-07-15T05:20:06-05:00 Jana Kopčeková Jana.Kopcekova@gmail.com Jana Mrázová jana.mrazova@uniag.sk Martina Gažarová martina.gazarova@uniag.sk Marta Habánová marta.habanova@uniag.sk

Meat represents an important source of high-quality dietary protein for a large proportion of the global population. Also, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc, selenium, vitamin D, and vitamin B12. Excessive consumption of meat and meat products is often associated with overconsumption of energy and fat, resulting in excess weight, obesity, and an increased risk of chronic diseases, such as cardiovascular disease and type 2 diabetes. This study aims to evaluate the relationship between meat and processed meat consumption frequencies and lipid profile in a group of 800 randomly selected patients hospitalized in the Cardiocentre Nitra. Patients were 20 – 101 years, (men, the average age was 61.13 ±10.47 years). The data necessary for the detection of dietary habits were obtained by a questionnaire method. Statistical comparisons between groups were made utilizing a one-way analysis of variance (one-way ANOVA) followed by Tukey's post hoc test. Our results show, that most respondents consume meat 1 – 2 times per week, while we did not notice a significant effect (p >0.05) of the type of meat on the lipid profile. The highest T-C, LDL-C, and TG values were seen in men who consume pork 3 – 4 times per week. Statistically significant was only the effect of pork meat on total cholesterol and triglycerides (p <0.05). In the consumption of beef and poultry, there was a non-significant effect on biochemical parameters of blood (p >0.05). We recorded a significant effect (p ˂0.05) of the consumption of frankfurters between consumption 1 – 2 times per week and 3 – 4 times per week. Up to 40.2% of respondents consume salami 3 – 4 times per week, and we recorded a significant effect on LDL levels between consumption 1 – 2 times per week and sometimes (p ˂0.05). Respondents who consume sausage, headcheese, and others products 1 – 2 times a week have non-significant higher T-C, LDL, TG, and lower HDL compared to less frequent consumption. High consumption of meat, mainly pork and processed meat seems to be associated with higher levels of total cholesterol, LDL cholesterol, and triglycerides.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1375 Dietary supplementation with magnesium citrate may improve pancreatic metabolic indices in an alloxan-induced diabetes rat model 2020-05-26T11:10:05-05:00 Olena Shatynska shatynska@tdmu.edu.ua Oleksandr Tokarskyy otokarskyy@tdmu.edu.ua Petro Lykhatskyi luhatsky@tdmu.edu.ua Olha Yaremchuk yaremchuk@tdmu.edu.ua Iryna Bandas bandas@tdmu.edu.ua Andrii Mashtalir mashtalir_ai@tdmu.edu.ua

The purpose of the current study was to evaluate the protective properties of dietary magnesium supplementation on pancreatic tissue of rats with alloxan-induced diabetes mellitus. Twenty-five male Wistar rats were split into five groups (control, diabetes, diabetes with 100 mg Mg daily, diabetes with 250 mg Mg daily, diabetes with 500 mg Mg daily) with feeding supplementation starting on day 1, diabetes induction on day 21, and animal sacrifice on day 30. Fasting glucose in blood serum was measured on days 21, 25, 27, and day 30. Glucose metabolism enzymes, namely, lactate dehydrogenase and glucose-6-phosphate dehydrogenase, were measured in pancreatic tissue upon the sacrifice, as well as lipid peroxidation, antioxidant system protective enzymes (catalase and superoxide dismutase), and glutathione system components (glutathione reductase, glutathione peroxidase, and glutathione reduced). Pearson correlation coefficients showed strong negative correlation between serum glucose (control and diabetic animals) and glucose metabolism enzymes, catalase, superoxide dismutase, glutathione peroxidase in pancreatic tissue (r >-0.9, p <0.05), moderate negative correlation with reduced glutathione (r = -0.79, p <0.05), moderate positive correlation with lipid peroxidation index (r = +0.67, p <0.05), weak correlation with glutathione reductase (r = -0.57, p <0.05). Magnesium supplementation slowed down diabetes onset considering fasting glucose levels in rats (p <0.05), as well as partially restored investigated dehydrogenase levels in the pancreas of rats comparing to diabetes group (p <0.05). The lipid peroxidation index varied between treatments showing the dose-dependent influence of Mg2+. Magnesium supplementation partially restored catalase and superoxide dismutase activities in pancreatic tissue, as well as glutathione peroxidase and reduced glutathione levels (p <0.05), while glutathione reductase levels remained unaffected (p >0.05). The obtained results suggested a model, where magnesium ions may have a possible protective effect on pancreatic tissue against the negative influence of alloxan inside β cells of the pancreas.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1379 The evaluation of extraction of some nut oils using screw pressing 2020-07-03T11:12:53-05:00 Vladimír Mašán vladimir.masan@mendelu.cz Lukáš Vaštík xvastik@mendelu.cz Patrik Burg patrik.burg@mendelu.cz Radek Sotolář radek.sotolar@mendelu.cz Miroslav Macák miroslav.macak@uniag.sk

Today's consumers prefer low-sugar, low-calorie, natural, and so-called safe products. These trends are also reflected in nuts products and groceries. Globally, the European Union is the largest importing market of edible nuts. Considering the increasing demand for new sources of food, the importance becomes the efficiency of production. This study evaluates the influence of rotation speed in the extraction of almond nut, walnut, hazelnut, cashew nut, and peanut oils using screw pressing. In tested samples, the oil content was on average between 69.14 ±0.79% (walnut) and 46.7 ±1.45% (peanut). From the pressing of oils, it is seen that the oil yield decreased when pressing speed increased (from 30 rpm to 90 rpm, for example in walnut from 0.36 kg to 0.16 kg.h-1) and that the oil sediment yield increased when speed increased (for example in hazelnut nut from 8.51% to 17.37%). The highest amount of oil yields had hazelnut with 3.03 ±0.05 kg.h-1, then walnut with 2.05 ±0.02 kg.h-1, almond nut with 2.34 ±0.05 kg.h-1, peanut with 2.15 ±0.01 kg.h-1, and finally cashew nut with 2.07 ±0.03 kg.h-1.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433 Biologically active compounds contained in grape pomace 2020-07-06T06:07:59-05:00 Klára Vojáčková k_vojackova@utb.cz Jiří Mlček mlcek@ft.utb.cz Soňa Škrovánková skrovankova@utb.cz Anna Adámková aadamkova@ft.utb.cz Martin Adámek adamek@feec.vutbr.cz Jana Orsavová orsavova@utb.cz Martina Bučková buckova@utb.cz Vlastimil Fic fic@utb.cz Lenka Kouřimská kourimska@af.czu.cz Martin Búran xburan02@stud.feec.vutbr.cz

A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.

2020-09-28T00:00:00-05:00 Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1434 Development of an integrated food quality management system 2020-07-21T05:09:48-05:00 Mykola Nikolaienko mykola.nikolaenko.nubip@gmail.com Larysa Bal-Prylypko bplv@ukr.net

The high-speed growth in the global population has resulted in a deficit of foods, which has stimulated the development of technologies for planting agricultural products and fattening domestic animals. However, these processes are supplemented in many cases by worsening of the quality of foods and their pollution by foreign substances. To guarantee the proper quality and safety of foodstuffs for health, the International Organization for Standardization developed the standards ISO 9001:2015 and ISO 22000:2018. At the same time, businesses fabricating foods, especially meat-based ones, have to observe the norms of the international standard ISO 14001:2015. Finally, because treatments of raw materials and ingredients used in food products contain in many cases substances harmful for health, enterprises must introduce the norms of standard ISO 45001:2018. To simplify management processes, enterprises introduce so-called ‘integrated management systems’. This study proposes one variant of such a system recommended for use in food-producing organizations including those that treat raw meat and produce products based on its use.