Potravinarstvo Slovak Journal of Food Sciences

http://potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2021-04-13T07:53:00-05:00 doc. Ing. Peter Zajác, PhD. editor@potravinarstvo.com Open Journal Systems Welcome to administration panel http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508 The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus 2020-11-16T14:21:37-06:00 Iryna Smetanska iryna.smetanska@hswt.de Oksana Tonkha oksana16095@gmail.com Tetjana Patyka patykatatyana@gmail.com Dase Hunaefi dashcbdk@gmail.com Diaa Mamdouh moc.oohay@demahomahod.com Mуkola Patyka npatyka@gmail.com Anatolyi Bukin bukin_a@nubip.edu.ua Mikhailo Mushtruk mixej.1984@ukr.net Natalia Slobodyanyuk slob2210@ukr.net Alina Omelian alina.omelian@outlook.com

Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g-1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g-1 DW as compared to 4.03 mg.g-1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g-1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g-1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1473 The sustainability of rice farming practices in Tidal swamplands of South Sumatra Indonesia 2020-10-30T08:49:30-05:00 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

Tidal swamplands are considered the national food security platform in Indonesia. Residues from the excessive chemical input used in the rice production affecting the environment, farmers’ health, and the safety of the product. Similarly, one can expect that excessive chemical use in tidal swamplands can also threaten rice production system sustainability. This study aimed to assess and identify factors influencing the sustainability of rice farming practices in tidal swamplands of South Sumatra, Indonesia. A survey was carried out to obtain information through direct interviews with 150 farmers in Muara Telang, South Sumatra, Indonesia. The Indonesia rice check was employed as indicators to assess the sustainability of rice farming practices in tidal swamplands. A percentage index was to categorize the sustainability status. A regression analysis with the Tobit model was applied to identify factors influencing the sustainability of rice farming practices. The result showed that the average sustainability index was 25.53%. It indicated rice farming practices in tidal swamplands tend to be unsustainable. The significant factors influencing the sustainability of rice farming practices were farmer’s education and household size. A policy recommendation is proposed to enhance the implementation of sustainable agriculture practices by the rice farmers in tidal swamplands.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1494 The influence of cavitation effects on the purification processes of beet sugar production juices 2020-11-01T02:58:44-06:00 Marija Zheplinska jeplinska@ukr.net Mikhailo Mushtruk mixej.1984@ukr.net Volodymyr Vasyliv vasiliv-vp@ukr.net Viktor Sarana saranavv@ukr.net Maxim Gudzenko gudzenkomax@ukr.net Natalia Slobodyanyuk slob2210@ukr.net Anatolii Kuts ag@ukr.net Serhii Tkachenko sergi-tkachenko@ukr.net Roman Mukoid mukoid_roman@ukr.net

In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482 The quality characteristics of sausage prepared from different ratios of fish and duck meat 2020-10-17T09:53:11-05:00 Nataliia Bozhko natalybozhko@ukr.net Vasyl Tischenko tischenko_1958@ukr.net Vasyl Pasichnyi Pasww1@ukr.net Yevheniia Shubina gusihsu@gmail.com Oleksandr Kyselov oleksandr.kyselov@snau.edu.ua Andriy Marynin andrii_marynin@ukr.net Igor Strashynskyi sim2407@i.ua

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1435 The contribution of proteins, fats, carbohydrates, and alcohol to the total energy value of the diet: a cross-sectional study 2020-09-26T08:16:30-05:00 Alexey Galchenko gav.jina@gmail.com Elizaveta Sidorova sidorova_e_i@student.sechenov.ru Artem Barinov a.grindman@gmail.com Nikita Titiov tit-1996@yandex.ru Andrew Skalny skalny.pruf@yandex.ru

While eating, people receive energy, as well as the necessary nutrients. However, different food products contain different amounts of macro- and micronutrients, so their consumption can vary significantly depending on eating habits. The diets of 105 people, first-year students of the Peoples` Friendship University of Russia from six different regions of the Earth: CIS countries; Latin America; Central and South Africa; North Africa, the Middle East, and Central Asia; Central and South Asia; Iran and Azerbaijan - were analyzed. Nutrition was evaluated by the frequency method. The median calorie intake among all examined was 2756 kcal per day. At the same time, the proportion of proteins from the total calorie content was 15.3%, from fats – 37.5%, from carbohydrates – 47.1%, from alcohol – 0.5%. It was not possible to detect significant differences in the consumption of macronutrients or their contribution to the energy value of the diet between the regions. The exception was ethanol consumption: students coming from Central and South Africa consumed significantly more alcoholic drinks compared to students from Russia, Ukraine, and Moldova. Due to the extremely high level of dispersion within each of the studied groups, it was not possible to detect significant differences in the consumption of macronutrients, depending on the region of origin of the student. That is, intra-group differences turned out to be significantly more than inter-group differences. At the same time, the share of macronutrients in ensuring the total calorie content of the diet in this study turned out to be close to the data obtained in large cities of other countries and significantly differed from the results of the assessment of diets of rural residents. Probably, the student’s nutrition is formed largely under the influence of the urban environment and individual taste preferences; ethnic and cultural affiliation plays a much smaller role.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1451 The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens 2020-09-26T08:50:40-05:00 Liga Proskina liga.proskina@llu.lv Sallija Cerina sallija.cerina@arei.lv Anda Valdovska anda.valdovska@llu.lv Irina Pilvere irina.pilvere@llu.lv Vilija Alekneviciene vilija.alekneviciene@adu.lt

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1449 Comparative study of weaning pigs' muscle proteins using two-dimensional electrophoresis 2020-08-27T04:05:16-05:00 Anastasia Akhremko ahremko94@gmail.com Liliya Fedulova l.fedulova@fncps.ru

The proteostasis system of animals, including various types of protein modification during the growth stage, leads to an almost incomprehensible number of possible forms of protein, and each can regulate numerous functions. In the presented work, the composition of muscle tissue protein from different portions of piglets was studied to understand the main muscle protein formation. Comparative analysis of weaned piglets' main muscle protein from l. dorsi, biceps femoris, and brachiocephalicus were analyzed using two-dimensional electrophoresis. Changes in the staining intensity of protein fractions inherent in different muscles were revealed. As part of this work, candidate groups of pig muscle proteins have been selected. Eleven protein spots were revealed for the longest muscle of the back, and seven for the biceps; the muscles of the neck are characterized by indicators of low protein fraction volume. Among the proteins found, myosin light chains, phosphoglycerate mutase, troponins, and adenylate kinase is most likely present. The obtained results of protein identification in muscle tissues, obtained during the intensive growth period, will allow a more detailed understanding of protein regulation, function, and interactions in complex biological systems, which will subsequently be significantly important for biomonitoring health and predicting farm animals productivity.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1517 Numerical methods and image processing techniques for melissopalynological honey analysis 2020-12-17T06:46:35-06:00 Zdeňka Javůrková javurkovaz@vfu.cz Matej Pospiech mpospiech@vfu.cz Simona Ljasovská ljasovskas@vfu.cz Pavel Hrabec Pavel.Hrabec@vutbr.cz Bohuslava Tremlová tremlovab@vfu.cz

Pollen analysis is a method used for verification of the botanical and geographical honey origin. Currently, much effort is being made to introduce automated systems with the use of image analysis programs. The automatic analysis is impeded by the insufficient depth of field of objects when using a light microscope, however, this can be avoided by using image reconstruction from images obtained from different focal planes. In this method, testing was performed on the normal focus (NF) and extended-depth-of-focus (EDF) images. These two methods were compared and statistically evaluated. The number of pollen grains and selected morphometric characteristics were compared. For EDF images, a higher number of pollen grains was obtained for the analysis, and except for the length/width ratio, a statistically significant difference was observed in the characteristics of pollen grains between the compared NF and EDF methods.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1492 The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production 2020-10-14T09:15:57-05:00 Mykola Kukhtyn kuchtynnic@gmail.com Volodymyr Salata salatavolod@ukr.net Yulia Horiuk goruky@ukr.net Vyacheslav Kovalenko kovalenkodoktor@gmail.com Larisa Ulko larisau@ukr.net Sergiy Prosyanуi prosianyi2016@gmail.com Viktor Shuplyk shuplyk1@gmail.com Leonid Kornienko leonid.kornienko.09@googlemail.com

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1454 The mineral composition of cherry (Prunus cerasus Mill.) fruits depending on the scion-stock combination 2020-12-08T12:01:40-06:00 Svetlana Motyleva motyleva_svetlana@mail.ru Galina Upadysheva upad64@mail.ru Tatyana Tumaeva innov_vstisp@mail.ru

Cherry is a stone fruit crop that is valued for its early fruiting, productivity, and high taste and diet properties. The researches in the sphere of compatible scion-stock combinations selection of cherry crops with high winter hardiness and fruits quality were held in Federal State Budgetary Scientific Institution All-Russian Horticultural Institute for Breeding, Agrotechnology, and Nursery (FSBSI ARHIBAN) for these crops introduction in industrial gardening of the Central region of Russia. The mineral composition of four cherry cultivars of FSBSI ARHIBAN selection (Apuсhtinskaya, Rusinka, Volochaevka, and Molodezhnaya) grown on rooted and grafted plants (stocks AVCH-2, Izmaylovskiy, and Moskoviya) was studied for the first time. The influence of scion-stock combinations on 11 elements (Na, P, K, Mn, Fe. Mg, Ca. Co, Zn, Se, Mo) accumulation in the fruits was determined. The greatest proportion of mineral substances in cherry fruits belongs to K. Depending on the scion-stock combination its amount is varied from 13.89 mass % (Apuсhtinskaya/Moskoviya) to 30.52 mass % (Molodezhnaya/Izmaylovskiy). For all cultivars fruits, the amount of K is 1.1 – 1.3 times higher on stock Izmaylovskiy than on rooted plants. The variation coefficient of K is low (V %) 1.37 – 6.91 for the majority of scion-stock combinations that indicate the stable entry of this element inside the fruit. The most content of all the elements under study was found in the fruits ash of Rusinka, Molodezhnaya, and Volochaevka on stock Izmaylovskiy that indicates the stable physiological state of the plants on these stocks. Results show that the cherry fruits analyzed could be an alternative to the supplementing of a mineral diet.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530 The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms 2020-12-22T07:47:16-06:00 Özlem Kizilirmak Esmer ozlem.kizilirmak@ege.edu.tr Erinç Koçak erinckocak@gmail.com Aslı Şahiner aslisahiner@gmail.com Can Türksever canturksever@gmail.com Pinar Akin pinarakin96@gmail.com Aylin Acar acaraylin94@gmail.com Nil Deniz Adman nildeniz.adman@bakambalaj.com.tr

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays 2020-11-09T04:49:29-06:00 Amal Nasser Al-Kuraieef amal.alkuraieef@gmail.com

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1445 The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats 2020-09-03T05:02:58-05:00 Nur Laela nurela460@gmail.com Anang Mohamad Legowo anang_ml@yahoo.com Faizah Fulyani f.fulyani@fk.undip.ac.id

Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is caused by impaired insulin secretion or by insulin receptor insensitivity. DM and its complications are often related to increases in the level of oxidative stress. Spirulina is a nutrient-dense food that contains an abundance of antioxidant compounds. In combination with kefir, it may serve as both a nutrient-rich diet and an antioxidant agent that can prevent complications of diabetes. This study aims to investigate the nutritional content of kefir-spirulina and its effect on glycemic status and antioxidant activity in streptozotocin-nicotinamide (STZ-NA) induced diabetic rats. A total of 30 male Sprague Dawley rats were divided into five groups: normal control (K1), diabetic control (K2), pioglitazone treatment (K3), kefir combined with 1% spirulina treatment (P1), and kefir combined with 2% spirulina treatment (P2). All rats were induced by STZ-NA, except for the normal control. Before and after the 28 days of intervention, blood samples were taken and analyzed for fasting plasma glucose, postprandial glucose, and SOD activity. The nutritional content, ethanol content, and total antioxidant capacity of kefir-spirulina were also analyzed. The diabetic rats that were fed with kefir-spirulina (P1 and P2) had a significant decrease in both fasting and postprandial plasma glucose (p <0.001) compared to the diabetic control rats. The decrease of plasma glucose in K2 is comparable to the control rats treated with the diabetic drug pioglitazone (K3). The activity of SOD in diabetic rats fed in P1 and P2 were higher (p <0.001) than in untreated diabetic rats (K2). The IC50 of kefir-spirulina was 42 – 43 ppm. It was concluded that kefir combined with spirulina has high nutrition and antioxidant capacity, which is proven to be capable of controlling glycemic status and enhancing antioxidant status in a diabetic rat model.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1491 Improvement of the sunflower oil stability by blending with moringa or sesame oils 2020-11-15T07:31:03-06:00 Amina Aly aly_amina@yahoo.co.uk Hoda Ali ho_modi17@yahoo.com Mohamed Abdeldaiem abdeldaiem2015@yahoo.com

Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1500 The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder 2020-10-29T08:24:48-05:00 Kazeem Olatoye luckykaykay@yahoo.com Oluwatobi Olusanya lorddanfem@gmail.com Abiola Olaniran olaniran.abiola@lmu.edu.ng

Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1485 Сonsumer preferences on the market of plant-based milk analogues 2020-11-01T02:27:55-06:00 Nataliia Prytulska pritulska@knteu.kiev.ua Iuliia Motuzka unmot@ukr.net Anna Koshelnyk a_koshelnyk@ukr.net Olena Motuzka olmotuzka@gmail.com Ludmila Yashchenko lud_ya@ukr.net Malgorzata Jarossová malgorzata.jarossova@euba.sk Paulína Krnáčová paulina.krnacova@euba.sk Joanna Wyka joanna.wyka@upwr.edu.pl Ewa Malczyk ewa.malczyk@pwsz.nysa.pl Marta Habánová marta.habanova@uniag.sk

The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-based milk analogues by real and potential consumers and determine the prospects of increasing their assortment. The assortment of plant-based analogues of milk and products made thereof is analyzed. A projection of the almond milk sales was made as one of the most effective product categories. Questioning of consumers conducted to investigate consumer treatment of plant-based milk analogues. The survey covered 436 respondents, of which 37.7% consume plant-based milk regularly and 47.7% of respondents consume this product occasionally. About 15% of respondents have never consumed it. The results show that experimenting with diets and health concerns more often young people (under 30 years of old). Plant-based milk was consumed by men (47.6%) and women (52.4%). Prices for plant-based milk analogues are too high, and its reduction will increase the sales of this product according to respondents. The taste is one of the crucial factors in choosing plant-based milk analogues by respondents. By taste-based preference, the largest shares are with almond milk (20.4%) and oat milk (15.3%). At the same time, 16.2% of the respondents have no preference regarding plant-based milk analogues. It was found that using the titles of traditional milk products for naming plant-based milk analogues is not troublesome for most of the respondents. The derived figures give evidence that consumers, not being sufficiently aware of the origin of plant-based milk analogues, do not understand the differences between traditional products and their plant-based analogues.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1479 Characterization of Lactobacillus species proposed as probiotics 2020-10-30T09:10:25-05:00 Saad Sabah Fakhry saadalatem@yahoo.com Farqad Abdullah Rashid hightower3274@gmail.com Maha Muhamaed Khudiar maha.mohamaaed1202a@csw.uobaghdad.edu.iq Lubna Ayad Ismail bvgv306@gmail.com Sarah Khattab Ismail mm6800369@gmail.com Reema Jawad Kazem Reemajwa710@gmail.com

An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1325 Survey of somatic cell counts and milk composition in bulk milk of ewes in dairy practice 2020-02-26T03:20:01-06:00 Martina Vršková vrskova@vuvz.sk Vladimír Tančin vladimir.tancin@nppc.sk Michal Uhrinčať michal.uhrincat@nppc.sk Lucia Mačuhová lucia.macuhova@nppc.sk Kristína Tvarožková kristina.tvarozkova@uniag.sk

We evaluated milk quality during the sheep dairy period in the year 2018. The study was performed at fifteen dairy farms with differed breeds and crossbreds under Slovakian usual practical conditions (milking and pasture). At the first and seventh farm purebred Tsigai (TS) ewes were kept, at the eight to twelve farm there were purebred Lacaune ewes (LC) and the thirteen farm were kept crossbred Improved Valachian x Lacaune ewes (IV/LC, with a higher proportion of Improved Valachian), the fourteen farm crossbred Lacaune x East Friesian ewes and the last farm were ewes of the synthetic population of Slovak dairy ewe (SD). The milk yield recording and milk sampling were performed once a month during evening milking as a part of milk recording services. The basic milk composition was determined by MilkoScan FT120 (Foss, Hillerød, Denmark) and somatic cell count was determined using a Fossomatic 90 (Foss Electric, Hillerød, Denmark) after heat treatment at 40 °C for 15 min. We found the highest incidence of SCC on farm 14 with crossbred LC/EF 3.940 x 103 cells.mL-1. Followed by farms 12 and 9 with purebred LC (SCC value of 3.318 and 2.489 x 103 cells.mL-1). Farm 7 with purebred TS reached the lowest value (831 x 103 cells.mL-1). The highest fat content was reached by the purebred TS, with gradual growth from March to July. Crossbreds and the synthetic population of Slovak dairy ewe (SD) had the lowest average fat content, which could be affected by feeding. Similar tendencies were found in protein content.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1356 The study of rapeseeds ash composition in the conditions of the agroecological experiment 2020-09-11T01:06:06-05:00 Tatyana Zubkova ZubkovaTanua@yandex.ru Svetlana Motyleva motyleva_svetlana@mail.ru Olga Dubrovina laboratoria101@mail.ru Ján Brindza Jan.Brindza@uniag.sk

A comparative analysis of the seeds ash composition of the breed Rif (Brassica napus L.) rapeseeds grown in the Lipetskaya region was held. The plants were grown in the conditions of the agroecological experiment using mineral (NPK and zeolite) and organic (hen droppings) fertilizers. 6 variants of the experiment were studied – the plants are grown without fertilizers application (the control); the mineral fertilizer (N60:P60:K60) separately and together with zeolite (5 t.ha-1); the zeolite in pure form (5 t.ha-1); hen droppings (5 t.ha-1) separately and together with zeolite (5 t.ha-1). We studied the accumulation of 9 basic elements (in mass %) contained in Brassica napus. seeds ash using the method of energy-dispersive X-ray spectroscopy. The accumulation order of the elements was determined: P ≈ K > Mg ≥ Ca > Mo > S > Zn > Mn > Fe. The proportion of P fluctuated from 10.852 to 11.855 mass %; the proportion of K – from 9.933 till 12.343 mass %. The rapeseeds contained Mg, Ca, and Mo in similar concentrations within the range of 4.0 -5.8 mass %. The combined application of zeolite with organic fertilizer ensured the accumulation of the minerals in the seeds. Correlations between the elements were established. High correlation between elements K and Mo was found (r = 0.96); P and Mg (0.86); P and Fe (r = 0.94); C and Mo (r = 0.86). The positive effect of the combined organic-mineral fertilizers with poultry farms wastes usage on the mineral elements accumulation in rapeseeds was stated. It is noted that the accumulation of P, Ca, Mo, and S in rape seeds leads to a decrease in Zn.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1511 The study on the process of dehydrating legumes during high-temperature micronization with infrared rays 2021-01-15T02:06:45-06:00 Otari Sesikashvili otar.sesikashvili@atsu.edu.ge Nodari Mardaleishvili nodar.mardaleishvili@atsu.edu.ge Elene Gamkrelidze elene.gamkrelidze@atsu.edu.ge Shalva Tsagareishvili shakocagareishvili@mail.ru

Heat treatment is a common operation in grain processing technology. Thermal action on grain is characterized by temperature level and duration. Also, the grain changes all its complex properties. Frequently, the temperature in grain activates the process of change in the moisture content and is accompanied by moisture loss. The processes of change in the heat and moisture are interrelated. Based on the experiments conducted on legumes (different varieties of bean, white lupin), a mathematical model of these processes has been developed and the appropriate non-linear differential equations have been used. The obtained equations cannot be solved either analytically or numerically, because some of the coefficients are unknown. The equations are solved based on certain assumptions. Based on these assumptions, the paper provides the calculation of the change in temperature and moisture content over time in legumes, such as bean and white lupin. The obtained results have been compared with experimental data.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1525 The effect of tempeh flour from tree bean (Parkia timoriana (dc) Merr.) seeds on lipid profile in protein-energy malnutrition rats 2020-12-11T22:07:20-06:00 Nurmasari Widyastuti widyastutinurmasari@gmail.com Nita Hasna Luthfiah nhasna98@gmail.com Rimadhani Ulfa rimadhaniulfa@gmail.com Mohammad Sulchan mohsulchan@gmail.com Gemala Anjani gemaanjani@gmail.com Nyoman Suci Widyastiti nyoman.suci@gmail.com Diana Nur Afifah d.nurafifah.dna@fk.undip.ac.id Vita Gustin Almira vitagalmira@gmail.com

Children with protein-energy malnutrition (PEM) need a food product that can be easily absorbed by the body because they have impaired nutrient utilization and lipid profile disorder. The provision of fermented products such as tempeh is an alternative approach. Seeds of tree bean (Parkia timoriana (DC) Merr.) are a good source of various nutrients needed by children with PEM. This study aimed to prove the effectiveness of the administration of tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds on the lipid profile in PEM rats. PEM in rats was induced by a zero-protein diet containing granulated sugar (20 g), vegetable oil (1 g), and cornstarch (24 g). The animals were categorized into a normal control group (K+), a PEM group without treatment (K−); a group fed tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds 1.5 g.kg-1 BW (P1); and a group fed tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds 3 g.kg-1 BW (P2). The intervention was administered for 30 days. There was a significant increase in HDL levels (p = 0.001) and significant decreases in cholesterol (p = 0.001), triglyceride (p = 0.001), LDL levels (p = 0.001), and atherogenic index of plasma (AIP) (p = 0.000) in treatment groups. In conclusion, the administration of tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds increases HDL levels and decreases cholesterol, triglycerides, and LDL level, and atherogenic index of plasma (AIP) in rats with PEM.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1537 The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry 2021-01-30T04:15:43-06:00 Alina Makarenko almakarenko912@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net Natalia Rudyk-Leuska rudyk-leuska@ukr.net Iryna Kononenko kononenko_irina88@ukr.net Petro Shevchenko shevchenko.petr@gmail.com Melania Khyzhniak khyzhnak_m@ukr.net Natalia Martseniuk nmarts@online.ua Julia Glebova ya_glebova@ukr.net Alevtina Bazaeva alevtinali2020@gmail.com Maksim Khalturin chalturinmax@gmail.com

In water reservoirs, the size and characteristics of fish, in the first place, affect – the composition and clarity of food objects, the number of food competitors and predators, their numbers, industry, and others. Besides, the rate of linear and weight growth are the arteries that determine the value of the species as an object of commercial fishing. The hybrid of silver and bighead carp easily adapts to different growing conditions (from the point of view of the formation of fish-biological indicators), protein in different years depending on feeding conditions, in one reservoir indicators of length and body weight of ribs are inadequate. Evaluating the influence of feeding conditions on the linear growth of the rib, the method of generalized evaluation was used. An indicator equal to the sum of potential fish productivity for phyto-zooplankton was used to characterize the foraging status of a particular condition in a certain period. In terms of the quality of growth indicators, the indicator of the absolute weight of nature with differentiation of farms, age groups, and years was used. The results of the research revealed significant variability in the size and weight characteristics of different groups of silver and bighead carp, which were isolated from ponds and reservoirs. According to the results of experimental studies established for the cultivation of hybrid silver and bighead carp in reservoirs, relatively high rates of linear and weight growth are expected, higher than for similar species, which is provided in the conditions of fish ponds.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557 The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application 2021-02-05T02:12:40-06:00 Lukáš Kolarič lukas.kolaric@stuba.sk Peter Šimko qsimko@stuba.sk

Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products could decrease effectively high cholesterol intake what would be one of the crucial steps in CVD prevention. Thus, this study is aimed at optimization of treatment conditions (mixing speed, time, and temperature) and β-cyclodextrin addition affecting the measure of cholesterol removal in milk. As found, the optimal conditions were identified such as mixing speed 840 rpm, mixing time 10 min, and the temperature of mixing 25 °C while the most effectivity in cholesterol decrease content (98.1%) was observed after 2.0% β-cyclodextrin addition. The cholesterol removal process did not affect considerably the lightness values L* of treated milk, slight differences were noticed in terms of a* and b* color values but ΔE values were statistically insignificant, i.e., the process of cholesterol removal did not affect visual characteristics of treated milk. So, these conditions can be applied for the production of milk base functional foods with the decreased cholesterol content.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1455 A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology 2020-11-22T03:13:12-06:00 Jatmiko Eko Witoyo jatmiko.witoyo@gmail.com Bambang Dwi Argo dwiargo@ub.ac.id Sudarminto Setyo Yuwono ssyuwono2004@yahoo.com Simon Bambang Widjanarko simonbw@ub.ac.id

This study aimed at investigating the effects of polishing conditions on the physicochemical properties of polished yellow konjac flour (PYKF) with a centrifugal mill using Central Composite Design-Response Surface Methodology (CCD-RSM). Micro-mill milled yellow konjac flour (MMYKF) mass and polishing cycles were the independent variables, with four observed responses (calcium oxalate, viscosity, degree of whiteness (DoW), and glucomannan). The lower limit (-1) and upper limit (+1) for MMYKF mass in this study are 10 and 15 kg, respectively, while the -1 and +1 for the polishing cycle are three times, and seven times, respectively. The optimum prediction occurred at 10 kg of MMYKF mass and six times the polishing cycle with the following characteristics: 0.52 ±0.00% w.b. calcium oxalate, 20362.00 ±16.00 cP viscosity, 62.22 ±0.01 DoW, and 69.43 ±0.02% d.b. glucomannan content, which agreed with the verification data with p-value >0.05 for all observed responses using the paired T-test. Polishing using a centrifugal mill is feasible and promises to be scaled up to industrial scale for yellow konjac flour polishing before the wet extraction process.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1483 Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model 2020-10-08T06:47:46-05:00 Veronika Valková veronika.valkova@uniag.sk Hana Ďúranová hana.duranova@uniag.sk Lucia Galovičová l.galovicova95@gmail.com Eva Ivanišová eva.ivanišova@uniag.sk Miroslava Kačániová miroslava.kacaniova@uniag.sk

The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1497 The potential of red dragon fruit peel yogurt to improve platelet levels in heparin-induced thrombocytopenia in Wistar rats 2020-10-22T10:50:11-05:00 Widya Hary Cahyati widyahary27@mail.unnes.ac.id Nur Siyam nursiyam@mail.unnes.ac.id Natalia Desy Putriningtyas nataliadesy@mail.unnes.ac.id

Patients infected with the dengue virus will develop thrombocytopenia which can cause bleeding and complications. One of the materials that contain antioxidants and have potential as a functional food is red dragon fruit peel. This peel can be processed into yogurt as a way to increase antioxidant function which ultimately supports the immune system of its users. This study analyzed the effect of red dragon fruit peel yogurt on the platelet levels of thrombocytopenic Wistar rats. It used a pre-post-test control group design. Male Wistar rats were randomly assigned into seven groups: K-; K+; and five treatment groups that received dragon fruit peel yogurt at doses of 5% (K1); 10% (K2); 15% (K3); 20% (K4); and 25% (K5). Thrombocytopenia was induced by 0.1 mL.100g-1 BW of heparin for 3 days. The intervention was carried out for 28 days. The result showed that all groups had significant differences before and after the intervention (p <0.05). Tukey analysis showed that there were significant differences in all groups (p <0.05). Yogurt containing 25% red dragon fruit peel provides an effective dose for improving platelet levels in thrombocytopenic rats.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1556 The impact of consumer personality on purchasing behavior in the dairy market in terms of psychological factors 2021-01-28T06:09:22-06:00 Ľudmila Nagyová ludmila.nagyova@uniag.sk Andrej Géci geci.andrej@gmail.com Alexandra Krivošíková xandocsovaa@uniag.sk Elena Horská elena.horska@uniag.sk

Since the 1990s of the 20th century, the Slovak dairy industry has undergone many significant changes which have been related to the reduction of the herds of cattle and milk cows, the decrease of quantity of milked milk, low purchase prices of milk, the decline of a great number of milk producers and processors. The consumption of cow´s milk and dairy products in Slovakia is very low in comparison with the countries of the European Union (about 320 kg), Europe (293 kg), the Czech Republic (280 kg), and the rest of the world. It varies around 170 kg per capita per year, which is also considerably lower consumption than the dose of 220 – 240 kg per capita per year recommended by doctors. Since 1990 the production and consumption of dairy products and cheeses have decreased significantly. In Slovakia, the consumption is twice even three times less than in the developed countries of Europe. The reason for this situation is the behavior of a consumer and the factors having an impact on the consumption of cow`s milk and dairy products. The objective of the paper is to indicate the impact of the personal consumers` characteristics on the purchasing decisions on the market of the products of cow`s milk origin, based on the processed answers of the respondents participating in the questionnaire survey. The primary data were obtained via the questionnaire survey, which was conducted with 786 respondents. The questionnaire consisted of four parts – Eysenck`s personality test, the questions targeted at the detection of factors influencing the consumers` purchasing behavior and decision making, the questions related to expressing opinions about cow`s milk and dairy products, and the classification questions providing the information about the respondents. The data were processed by the methods of quantitative and qualitative statistics – Chi-square statistic χ2 test of square contingency, Chi-square χ2 goodness of fit test, two proportion test, Kolmogorov-Smirnov test, the test of hypotheses of relative proportion.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1526 Social demographic factors influencing consumer's preferences on rice attributes in Indonesia: a multinomial logistic approach 2020-12-13T19:48:45-06:00 Julkhaidar Romadhon romadhonjulkhaidar@gmail.com Muhammad Yazid yazid_ppmal@yahoo.com Andy Mulyana andy_sep@yahoo.com Yunita fathursyifa.nita@yahoo.com

This study assessed factors influencing consumer's preferences on rice attributes in Indonesia using data collected from a sample of 329 consumers in South Sumatra Province in Indonesia. This study used two variables such as independent variables and dependent variables. Independent variables as a predictor of attributes of consumer preferences include social-demographic variables. On another side, dependent variables include attributes of rice-based on the preferences of the consumer. Social demographic factors such as gender, age, number of families, occupation, education, and income are mentioned to influence consumer's preference for rice. Rice attributes such as small broken, chalky grains, higher broken, varieties, family reference, friend reference, suppliers, advertisement, foreign object, residue, packaging, brand, volume expansion, head rice, flavor, aroma soft texture, durability, and whiteness. This study employed the multinomial logistic regression analysis to examine the effects of these variables on rice preference. This study revealed that among household characteristics that influence consumers' preference for rice attributes were household income and the type of occupation of the household head.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1501 Comparative characteristics of eggs of chickens of domestic and foreign selection in their diverse age 2021-02-02T09:53:28-06:00 Lyudmyla Nalyvayko vet-doctor@ukr.net Kateryna Rodionova katerina.rodionova@ukr.net Svitlana Pankova svet_my@ukr.net Natalia Shomina shomina_n@ukr.net Oleg Katerynych katerinich@ukr.net Mariia Khimych khimichms@gmail.com

At this juncture, more and more attention is drawn to the preservation of the gene pool of local breeds of poultry, which have a set of valuable features, including high-quality eggs. In this study, the quality parameters of eggs (egg weight, weight, and proportion of yolk, weight, and proportion of albumen, yolk-albumen ratio, energy value, lipid and fatty acid content in the yolk) of chickens of Ukrainian selection(such hybrids as Plymouth white, Poltava Clay, Birkivska Barvysta and their interbreed hybrids) and foreign commercial crosses (Tetra SL, Tetra H, Super Harko, Lohmann Brown, Highsex White and Brown, High Line W36), at different ages (26, 34, 44 weeks of age) were studied in the comparative aspect. The average egg weight of Ukrainian breeds and hybrids was 51.9 g, 56.5 g, and 61.2 g at the age of 26, 34, and 44 weeks, respectively, in foreign crosses it was much higher - 59 g, 61.2 g, and 64.5 g, respectively (p <0.01). At the same time, there was a probable advantage of the Ukrainian selection bird over the foreign selection bird in the proportion of yolk (by 4.3%, 2.9%, and 4.1% at the age of 26.34 and 44 weeks, respectively), the yolk-albumen ratio (by 0.12, 0.07 and 0.08, respectively) and the energy value of the egg (76, 48 and 60 kJ, respectively). Higher lipid content was found in the egg yolks of domestic chickens in comparison with the foreign hybrid Tetra SL. The total content of saturated and unsaturated fatty acids in the egg yolks in hens of local breeds is higher than in foreign cross. High-quality characteristics of eggs of local breeds and populations are evidence of the presence of a valuable set of genes that require comprehensive study, preservation, and use in the creation of new selectively significant forms.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1480 Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition 2021-01-07T07:19:11-06:00 Yessie Finandita Pratiwi yessie.finandita@gmail.com Mohammad Sulchan mohsulchan@gmail.com Diana Nur Afifah d.nurafifah.dna@fk.undip.ac.id Rusdin Rauf rusdin.rauf@ums.ac.id

Protein-energy malnutrition still becomes a problem in the world and Indonesia. The enteral formula is needed in the process of fulfilling overall nutrition in the form of a liquid diet in malnourished patients to digest and absorb nutrients without any difficulties. Amino acid lysine, methionine, cysteine, threonine, and tryptophan are often deficits in children's food; even, malnourished children (stunting, wasting, or protein-energy malnutrition) have decreased amino acids. Tempeh gembus, fermented local food, is used as the main ingredient for the enteral formula, and the hydrolysate process is carried out and made into flour, resulting in more amino acids due to the process of protein breakdown. The making of enteral formula from local food fermentation aims to enable the community to optimize local food into more nutritious food so that it can be produced at the household scale. Other supplementary ingredients are isolated soy protein, pumpkin flour, maltodextrin, sugar, and soybean oil. The enteral formula is isocaloric and isoprotein; it is divided into two with different compositions of the hydrolysate of Tempeh gembus flour. This study aims to determine the content of protein, amino acids, and limiting amino acids in the enteral formula. The amino acid analysis was performed using the HPLC method. Amino acid glutamate has the highest content in enteral formulas A and B (2,080 mg.100g-1and 1,950 mg.100g-1). The total amino acid content of enteral formula A is higher than that of enteral formula B with a difference of 210 mg.100g-1. Enteral formula A has a higher average amino acid content (1,400 mg.100g-1) than enteral formula B (1,378 mg.100g-1), and there is no significant difference (p = 0.812) between them. The enteral formula A has a higher amino acid content, but the highest protein content is in enteral formula B. The limiting amino acids in enteral formulas A and B are the methionine amino acids. Enteral formulas A and B can fulfill the needs of amino acids and be an alternative formula for Children with PEM.

2021-03-28T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1518 Research of hop polyphenols impact on malt hopped wort aroma formation model experiments 2021-02-09T04:29:12-06:00 Marina Gernet institut-beer@mail.ru Irina Gribkova institut-beer@mail.ru Maxim Zakharov mazakharoff@mail.ru Konstantin Kobelev k.kobelev55@mail.ru

Currently, a lot of research is being done on the flavoring compounds of hops. However, much less attention has been paid to the aroma formation considering the hop polyphenol different groups by various methods at the wort hopping stage. Therefore, the main goal of the research is an impact of hopping conditions on the polyphenolic compounds, when the hop is extracted variously into both wort and water to better understand extraction conditions, mechanisms, and factors as well as aroma formation considering various groups of polyphenols. As shown the hop variety, boiling time, and treatment type affect the hop polyphenols amount extracted into the wort. Aromatics varied upon a hop variety and wort boiling time accompanying a positive softening effect regarding aroma formated from malt wort compounds comparing to hopped aqueous extracts. The research proved the most noticeable pH (7 and above) impact on aroma formation caused by the polyphenol conversion. As also shown the first time, a temperature and acidic pH doubled the rutin amount, as well as the best extraction of the prenylflavanoid isoxanthohumol, was achieved by boiling at an alkaline medium pH. The results obtained indicate that various hydrophilic amino acids containing in the wort can stabilize polyphenols affecting the quality indicators of beer produced from different grain raw materials.

2021-04-13T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1562 Bee stimulation to form protein food reserves 2021-02-02T08:00:47-06:00 Serhii Velychko svelichko.bee@rambler.ru Valeryii Brovarskyi brovarskyiv@gmail.com Ján Brindza brindza.jan@gmail.com

We have investigated different ways of bees’ stimulation to lay protein food while using artificial honeycombs. It has been proved that the use of artificial combs to get bee-bread upon the condition of the post-treatment processing of its elements by wax and honey syrup does not stimulate bees to lay and process protein food in their cells. It has been identified that upon the condition of the direct involvement of the working bees into the formation of bee-bread supplies the protein food has been mostly consumed. This proves that the working bees use the freshly-gathered pollen pellet for their own needs in the period of its active gathering. It has been determined that the most effective way of bee stimulation to reprocess pollen pellet into bee-bread is it's single densifying in artificial honeycombs with the follow-up processing of the upper layer of the feed by honey. This way encourages bees to form stocks of bee bread and decreases their activity of consuming protein food from cells of artificial honeycombs. The processing of thickened pollen pellet by honey probably oppresses the bees’ need to consume protein food from the packed cells redirecting them to other honeycombs of the bee family’s nest which has areas with bee-bread reserves.

2021-04-13T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1614 Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production 2021-04-13T07:53:00-05:00 Silvia Jakabová silvia.jakabova@uniag.sk Lucia Benešová xbenesova@uniag.sk Miroslav Kročko miroslav.krocko@uniag.sk Peter Zajác peter.zajac@uniag.sk Jozef Čapla jozef.capla@uniag.sk Adam Partika xpartika@uniag.sk Jozef Golian jozef.golian@uniag.sk

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone).  The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).

2021-04-13T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1581 Use of aromatic root vegetables in the technology of freshwater fish preserves 2021-02-18T06:27:02-06:00 Nataliia Holembovska natashagolembovska@gmail.com Liudmyla Tyshchenko ltishchenko@ukr.net Nataliia Slobodyanyuk slob2210@ukr.net Valentyna Israelian vs88@ukr.net Yuliya Kryzhova yuliya.kryzhova@ukr.net Anastasia Ivaniuta ivanyta07@gmail.com Оksana Pylypchuk pilipchuk_os@ukr.net Alina Menchynska menchynska@ukr.net Oksana Shtonda oasht@ukr.net Dmytro Nosevych dknocevich@i.ua

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

2021-04-13T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1583 Studies on the chemical composition of fruits and seeds of Pseudocydonia sinensis (Thouin) C.K. Schneid. 2021-02-18T09:18:59-06:00 Olga Grygorieva olgrygorieva@gmail.com Svitlana Klymenko cornusklymenko@gmail.com Olena Vergun olenavergun8003@gmail.com Olga Shelepova shelepova-olga@mail.ru Yulia Vinogradova gbsad@mail.ru Inna Goncharovska inna_lera@ukr.net Vladimíra Horčinová Sedláčková vladimira.sedlackova@uniag.sk Katarína Fatrcová Šramková katarina.sramkova@gmail.com Ján Brindza Jan.Brindza@uniag.sk

Pseudocydonia sinensis (Thouin) C. K. Schneid. less known plant species in the Ukraine conditions, but the fruits were widely used in traditional Chinese medicine for the treatment of asthma, colds, sore throat, mastitis, rheumatoid arthritis, and tuberculosis. The content of protein, ash, and lipids in the seeds was found to be greater than in the pulp and peel. Monosaccharide analysis of neutral carbohydrate part showed the presence of two main sugars fructose and sucrose in the seeds, pulp, and peel. There is a higher beta-carotene content in the rind of the fruit than in the seeds and pulp. The total amount of fatty acids varied from sample to sample and contained mainly oleic acid, palmitic acid, linolenic acid, and linoleic acid. Linoleic acid in the seeds was 48.02% of total fatty acids, slightly less in the rind 42.70%. Palmitic acid, oleic acid, and linoleic acid in the pulp samples were 45.38, 21.32, and 14.93%, respectively. The total amount of amino acids found in the seeds was 105.0 g.kg-1 DM, including total essential amino acids (32.70 g.kg-1 DM). Glutamic acid was found in seeds to be the dominant free amino acid followed by aspartic acid and arginine in the seed. In our study, the antioxidant activity carried out by the DPPH method and measured by molybdenum reducing antioxidant power of peel, pulp and seeds were 9.41, 7.08, 6.21, and 158.81, 92.83, 78.58 mg TEAC.g-1 DM, respectively. Micro and macronutrients and amino acids predominated in the seeds, total fatty acids predominated in the pulp. The highest content of bioactive compounds (total polyphenols, flavonoid, and phenolic acid) and antioxidant activity was found in the peel. P. sinensis can be considered as a nourishing fruit with a copious potential with health-promoting roles and medicinal properties.

2021-04-13T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578 The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter 2021-03-05T08:24:54-06:00 Igor Stadnyk igorstadnykk@gmail.com Volodymyr Piddubnyi a.poddubnaya@i.ua Mykhail Kravchenko m.f.kravchenko@gmail.com Larysa Rybchuk lorchik88@ukr.net Stepan Balaban mukolabalaban@gmal.com Taisia Veselovska kveta_utei@ukr.net

This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics. The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded.

2021-04-13T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1476 Heavy metals analysis, GCMS-QP quantification of flavonoids, amino acids and saponins, analysis of tannins and organoleptic properties of powder and tincture of Echinacea purpurea (L.) and Rhapónticum carthamoídes 2020-10-29T07:05:27-05:00 Aitbek Kakimov bibi.53@mail.ru Alibek Muratbayev great_mister@mail.ru Klara Zharykbasova klara_zharykbasova@mail.ru Samat Amanzholov samat_amanzholov@mail.ru Gulmira Mirasheva gulmira_mir@mail.ru Samat Kassymov samat-kasymov@mail.ru Asiya Utegenova asia_aksu@mail.ru Madina Jumazhanova madina.omarova.89@mail.ru Mohammad Ali Shariati shariatymohammadali@gmail.com

Medicinal plants are one of the main sources of vitamins, minerals salts, macro-and microelements, and other biologically active substances that have a health and protective effect on the human body. The current study was aimed to appraise the heavy metals contents in the powder materials of two medicinally important plants Echinacea purpurea (L.) and Rhapónticum carthamoídes collected from the Semipalatinsk nuclear test site using atomic absorption spectrophotometer. Flavonoids, saponins, amino acid contents quantification were done both in raw materials as well as tincture prepared from both plants via GCMS-QP 2010 Ultra chromatomass spectrometer. Further, tannins concentrations and organoleptic properties of the tincture were elucidated using previously reported standard procedures. In the current study, the concentrations of heavy metals were within the permitted range i.e. lead (0.0027 mg.100g-1), cadmium (0.00012 mg.100g-1), arsenic (ND), mercury (ND). In the crude powder, flavonoids were observed to be in the highest concentration in E. purpurea (L.) (5.5 ±0.20 mg.100g-1), whereas, its concentration was 3.1 ±0.346 mg.100g-1 in R. carthamoídes powder. Tannin concentration was higher in R. carthamoídes (5.5 ±0.115 mg.100g-1) and 3.1 ±0.46 mg.100g-1 in E. purpurea. Likewise, saponins concentrations were 4.1 ±0.40 mg.100g-1 and 5.6 ±0.17 mg.100g-1 in E. purpurea and R. carthamoídes powder respectively. Concentrations of these active metabolites in the resultant tincture were flavonoids (7.6 ±0.23), tannins (7.5 ±0.28), and saponins (8.5 ±0.16) mg.100g-1. In the current study, we observed highest concentrations of these essential amino acids in the tincture including leucine/isoleucine (78.00 ±1.15 mg.100g-1), histidine (14.00 ±1.44 mg.100g-1), lysine (49.33 ±2.02 mg.100g-1), methionine (18.66 ±2.90 mg.100g-1), cystine (29.00 ±0.57 mg.100g-1), phenylalanine (24.16 ±1.87 mg.100g-1) and threonine (32.50 ±1.22 mg.100g-1) respectively. The resultant tincture has a pleasant agreeable taste coupled with acceptable herbal flavor which are important organoleptic properties for any product.

2021-04-14T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1609 The diversity of fungal population from grape harvest to young wine in Small Carpathian wine region 2021-04-07T11:32:03-05:00 Soňa Felšöciová sona.felsociova@uniag.sk Jozef Sabo sabododik@gmail.com Lucia Galovičová l.galovicova95@gmail.com Miroslava Kačániová kacaniova.miroslava@gmail.com

The study aimed to identify the filamentous fungi and yeast mycobiota found on the surface and in grapes, grape must, and wine obtained from four red grape varieties: Alibernet, Dornfelder, Blue Frankish, Cabernet Sauvignon, and four white grape varieties: Green Veltliner, Rheinriesling, Pinot Blanc, Sauvignon. Grapes from vineyard Vrbové located in southwestern Slovakia were used for the research in 2020. The identification of filamentous fungi was performed using the macroscopic and microscopic observations and yeasts were identified by MALDI-TOF Mass Spectrometer. A total of 642 isolates were obtained. Grapes were rich in diversity of filamentous fungi (13 genera) and must on yeasts (8 genera). Penicillium, Botrytis, and Hanseniaspora uvarum were identified in both grapes and must. Three of the fungal genera identified by conventional or molecular techniques from the surface of red grape varieties were predominant: Alternaria (26%), Botrytis (21%), and Issatchenkia terricola (13%), two from endogenous mycobiota: Hanseniaspora uvarum (45%) and Botrytis (17%), four from the surface of white grape varieties: Penicillium (25%), Botrytis (21%), Alternaria (16%) and Hanseniaspora uvarum (15%), and three from endogenous mycobiota: Botrytis (44%), Hanseniaspora uvarum (23%) and Alternaria (20%). Saccharomyces cerevisiae, Candida krusei, C. utilis, and Cryptococcus neoformans were identified only in wine.

2021-04-14T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1554 The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries 2021-02-15T01:41:49-06:00 Iryna Ivanova irynaivanova2017@gmail.com Maryna Serdiuk kowtun.marina@gmail.com Vira Malkina vmmalkina@gmail.com Iryna Bandura irabandura@gmail.com Ihor Kovalenko kovalenko_977@ukr.net Tetiana Tymoshchuk tat-niktim@ukr.net Oksana Tonkha oksana16095@gmail.com Oleksandr Tsyz tsyzom@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net Alina Omelian alina.omelyan@outlook.com

High tasting assessment of the fruit of sweet cherry is due to the favorable soluble solids content (SSC). The weather parameters and varietal features during the formation of fruit have the dominant influence on the accumulation of soluble solids. This issue has gained new relevance in the context of global climate change. The research aimed to develop a dependence of the accumulation of soluble solids of the various sorts of sweet cherries on the weather conditions of the South Steppe zone of Ukraine. Statistical analysis of the values of soluble solids in sweet cherry fruit was performed according to the average indicators of three groups of cultivars. To achieve this goal, the laboratory, factor, correlation, and regression analyses were carried out. The mathematical model was built with the application of factor and regression analysis methods, with the principal component analysis being used. The factor and regression analysis methods became the basis for the linear regression model of dependence of SSC fund accumulation on the influence of climatic parameters for the cultivar types of the three ripening terms. Based on the constructed regression models, we analyzed the degree of influence of the weather parameters on the SSC indicator by calculating the coefficients of Δi relative influence. The largest influence was set for the group of temperature and humidity parameters with the maximum share of Δi ≥9.50%. It was mathematically substantiated that the weather parameters of the last month of fruit formation had the greatest influence on the accumulation of SSC in the sweet cherry fruit, regardless of the period of ripening. For early and medium ripening sweet cherries, those were the weather parameters for May, and for those of late-term of ripening June parameters were of the maximum value.

2021-04-14T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1440 Biologically active substances of Camellia sinensis in a humid subtropical climate of Russia 2020-09-26T08:40:15-05:00 Oksana Belous oksana191962@mail.ru Natalia Platonova natali1875@bk.ru

We did a comparative analysis of tea and raw tea materials. There is an increase in the content of carotenoids and flavonoids (thearubigins and theaflavins) in June, a decline in July, and August, and consequently a slight increase again in other months. The increase is due to unfavorable conditions – drought during these periods. In raw new variety forms No. 855 and No. 582, as well as in black tea variety form No. 582 (0.09 mg.g-1), we determined the high value of theaflavins (0.10; 0.11 and 0.09 mg.g-1, respectively). The highest content of thearubigins was found in variety forms No. 582 and No. 3823 (1.33 mg.g-1 and 1.17 mg.g-1). Ascorbic acid is significantly disintegrated (on average 96 – 97%) in the production of black tea. In green tea, ascorbic acid disintegrates to a lesser extent, leaving about 13% of its initial amount in the raw material. The dynamics of GPOD activity in a 3-leaf sprout are variety-specific. At the beginning of the growing season (May), the activity of the enzyme was low – in the range of 0.363 to 0.607 g-unit in sec. In June, there is a decrease in activity, which, however, is not significant (p <0.05) and is due to the biological characteristics of the tea culture. In green tea, the ruthine is on average 3 times more than in black tea (on average about 38.09 and 12.12 mg.100g-1, respectively). We have identified 11 amino acids; the highest percentage accounted for proline (from 30 to 70%), valine (17 – 30%), and serine (about 10%). We have identified 11 amino acids in Krasnodar tea, a large proportion of these amino acids has proline, valine, and serine. There was a variation in the content of biologically active substances depending on genotype characteristics. Studies have identified some controversial issues that require explanation and further study.

2021-04-14T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1397 The attitude of Czech university students to beer consumption from microbreweries 2020-05-20T07:06:03-05:00 Vratislav Kozák kozak@utb.cz Vendula Lapčíková vkolarova@utb.cz

The questionnaire survey was focused on the relation of university students of generation Z in the Czech Republic to beer from microbreweries. The survey involved 1,103 respondents from among Czech university students. 1,004 respondents complied with the survey conditions (they had to belong to university students and consume beer). Although 98% of beer consumed in the Czech Republic is from industrial breweries, it has turned out that the proportion of students who consume beer from industrial breweries and microbreweries is almost the same. As for beer from microbreweries, students prefer classic beers of the Pilsen type. So far, these do not circulate in beer tourism in larger quantities. The respondents agree that beer tourism will compete successfully with wine tourism. For beer tourism to develop successfully, microbreweries must also offer catering, accommodation, and other services; beer baths are in high demand at present. The economic benefits of microbreweries are in several areas – they integrate into tourist destinations, use local raw materials for beer and food preparation, create new jobs, enhance abandoned breweries and contribute to the development of rural areas.

2021-04-15T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1586 Influence of eight chosen essential oils in the vapor phase on the growth of Rhizopus stolonifer and Rhizopus lyococcus 2021-02-25T04:24:18-06:00 Dana Tančinová dana.tancinova@uniag.sk Miroslava Hlebová miroslava.hlebova@ucm.sk Denisa Folitinova foltinova@gmail.com Zuzana Mašková zuzana.maskova@uniag.sk Zuzana Barboráková zuzana.barborakova@uniag.sk

This study aimed to evaluate the fungicidal effect of eight essential oils against five strains of the genus Rhizopus. Strains were obtained from various moldy foods, namely Rhizopus stolonifer KMi 383 from chestnut, R. stolonifer KMi 510 from strawberry, R. stolonifer KMi 511 from nectarine, R. stolonifer KMi 524 from cherry tomatoes, and R. lyococcus KMi 512 from blackberry. The essential oils (EO) used in this study were jasmine EO (extract from Jasminum officinale L.), bergamot EO (Mentha aquatica L. var. citrata (Her.) Fresen), bitter orange EO (from Citrus aurantium L.), grapefruit EO (Citrus paradisi Macfady), sweet flag EO (East Asian Calamus, from Acorus calamus L. var. angustatus Bes), star anise EO (from Illicium verum J.D.Hook), geranium EO (from Pelargonium graveolens), and lemongrass EO (from Cymbopogon citratus DC). The semi-quantitative composition of the essential oil samples was determined by gas chromatography coupled with mass spectrometry (GC-MS). The antifungal activity of essential oils against the strains of R. stolonifer and R. lyococcus was determined during 7 days, using the micro-atmosphere method (0.625 μL.mL-1 of air). Two essential oils, geranium and lemongrass, completely inhibited the growth of all isolates. Bitter orange essential oil inhibited the growth of all isolates of Rhizopus stolonifer, but isolate of Rhizopus lyococcus began to grow after four days of cultivation. In conclusion, certain essential oils are highly effective in the vapor phase. These could be used in further tests of their antifungal activity and could be used in the control of Rhizopus spp. or other fungal pathogens.

2021-04-15T00:00:00-05:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1516 The effect of single clove Black garlic on the hemostasis status and lipid profile in male Sprague Dawley rats with non-alcoholic fatty liver disease 2020-11-26T08:06:31-06:00 Lili Nurmawati lilinurma4210@gmail.com Mohammad Sulchan mohsulchan@gmail.com Siti Fatimah-Muis sitifatimahmuis@gmail.com Hery Djagat Purnomo herydjagat@yahoo.co.id Kis Djamiatun kisdjamiatun@gmail.com Martha Ardiaria ardiaria@yahoo.com Vega Karlowee ve94karlowee@gmail.com

Non-alcoholic fatty liver disease (NAFLD) patients have alteration in hemostasis components. Thus, including excess expression of plasminogen activator inhibitor-1 (PAI-1), causing fibrinolysis disorders; the majority of these patients are hypercoagulable state prone to thrombosis. Some evidence suggests that garlic and garlic supplements have antithrombotic and anti-inflammatory properties. Besides, garlic stimulates fibrinolytic activity and normalizes plasma lipid imbalances. Black garlic is processed garlic that is produced through natural aging at a controlled temperature (70 °C) and high humidity (90%) for several days, without other additives. This study aimed to prove the effect of single clove black garlic (SCBG) (Allium sativum Linn) on PAI-1 levels and lipid profiles of NAFLD rats induced by a high-fat fructose diet (HFFD) containing 1.25% cholesterol and 0.5% cholic acid.The rats were then divided into healthy control group (K1+); NAFLD control group without treatment (K2+); 0.9 mg simvastatin treatment group (K1-); 45 mg metformin treatment group (K2-); SCBG 450 mg per 200g BW (X1); 900 mg per 200 g BW (X2); and 1350 mg per 200 g BW (X3). All treatments were administered for 4 weeks via oral gavage. As a result, significant differences in PAI-1 levels and lipid profiles between groups after the administration (p = 0.001) were noted and also by simvastatin and metformin, respectively. There was a correlation between PAI-1 and lipid profile of SCBG treatment. In conclusion, the administration of SCBG (1350 mg per 200 g BB per day) for 4 weeks had a significant effect on PAI-1 levels, and the lipid profiles in Sprague Dawley rats modeled NAFLD (p = 0.001). SCBG has provided benefits that can be useful in the management of NAFLD but it’s not equivalent to medicine.