Potravinarstvo Slovak Journal of Food Sciences

Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo Welcome to administration panel en-US Authors who publish with this journal agree to the following terms: <ol type="a"> <li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a style="text-decoration: underline; color: #006666;" href="http://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> <li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a style="text-decoration: underline; color: #898e79;" href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</li></ol> editor@potravinarstvo.com (doc. Ing. Peter Zajác, PhD.) capla@potravinarstvo.com (Ing. Jozef Čapla, PhD.) Thu, 28 Jan 2021 01:11:55 -0600 OJS 3.3.0.7 http://blogs.law.harvard.edu/tech/rss 60 The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508 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. Iryna Smetanska, Oksana Tonkha, Tetjana Patyka, Dase Hunaefi, Diaa Mamdouh, Mуkola Patyka, Anatolyi Bukin, Mikhailo Mushtruk, Natalia Slobodyanyuk, Alina Omelian Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508 Thu, 28 Jan 2021 00:00:00 -0600 The sustainability of rice farming practices in Tidal swamplands of South Sumatra Indonesia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1473 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. Khairul Fahmi Purba, Muhammad Yazid, Mery Hasmeda, Dessy Adriani, Meitry Firdha Tafarini Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1473 Thu, 28 Jan 2021 00:00:00 -0600 The influence of cavitation effects on the purification processes of beet sugar production juices http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1494 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. Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Viktor Sarana, Maxim Gudzenko, Natalia Slobodyanyuk, Anatolii Kuts, Serhii Tkachenko, Roman Mukoid Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1494 Thu, 28 Jan 2021 00:00:00 -0600 The quality characteristics of sausage prepared from different ratios of fish and duck meat http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482 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. Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482 Thu, 28 Jan 2021 00:00:00 -0600 The contribution of proteins, fats, carbohydrates, and alcohol to the total energy value of the diet: a cross-sectional study http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1435 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. Alexey Galchenko, Elizaveta Sidorova, Artem Barinov, Nikita Titiov, Andrew Skalny Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1435 Thu, 28 Jan 2021 00:00:00 -0600 The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1451 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. Liga Proskina, Sallija Cerina, Anda Valdovska, Irina Pilvere, Vilija Alekneviciene Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1451 Thu, 28 Jan 2021 00:00:00 -0600 Comparative study of weaning pigs' muscle proteins using two-dimensional electrophoresis http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1449 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. Anastasia Akhremko, Liliya Fedulova Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1449 Thu, 28 Jan 2021 00:00:00 -0600 Numerical methods and image processing techniques for melissopalynological honey analysis http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1517 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. Zdeňka Javůrková, Matej Pospiech, Simona Ljasovská, Pavel Hrabec, Bohuslava Tremlová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1517 Thu, 28 Jan 2021 00:00:00 -0600 The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1492 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. Mykola Kukhtyn, Volodymyr Salata, Yulia Horiuk, Vyacheslav Kovalenko, Larisa Ulko, Sergiy Prosyanуi, Viktor Shuplyk, Leonid Kornienko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1492 Sun, 28 Feb 2021 00:00:00 -0600 The mineral composition of cherry (Prunus cerasus Mill.) fruits depending on the scion-stock combination http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1454 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. Svetlana Motyleva, Galina Upadysheva, Tatyana Tumaeva Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1454 Sun, 28 Feb 2021 00:00:00 -0600 The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530 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. Özlem Kizilirmak Esmer, Erinç Koçak, Aslı Şahiner, Can Türksever, Pınar Akın, Aylin Acar, Nil Deniz Adman Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530 Sun, 28 Feb 2021 00:00:00 -0600 Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 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. Amal Nasser Al-Kuraieef Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 Sun, 28 Feb 2021 00:00:00 -0600 The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1445 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. Nur Laela, Anang Mohamad Legowo, Faizah Fulyani Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1445 Sun, 28 Feb 2021 00:00:00 -0600 Improvement of the sunflower oil stability by blending with moringa or sesame oils http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1491 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. Amina Aly, Hoda Ali, Mohamed Abdeldaiem Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1491 Sun, 28 Feb 2021 00:00:00 -0600 The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1500 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. Kazeem Olatoye, Oluwatobi Olusanya, Abiola Olaniran Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1500 Sun, 28 Feb 2021 00:00:00 -0600 Сonsumer preferences on the market of plant-based milk analogues http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1485 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. Nataliia Prytulska, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, Marta Habánová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1485 Sun, 28 Feb 2021 00:00:00 -0600 Characterization of Lactobacillus species proposed as probiotics http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1479 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. Saad Sabah Fakhry, Farqad Abdullah Rashid, Maha Muhamaed Khudiar, Lubna Ayad Ismail, Sarah Khattab Ismail, Reema Jawad Kazem Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1479 Sun, 28 Feb 2021 00:00:00 -0600 Survey of somatic cell counts and milk composition in bulk milk of ewes in dairy practice http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1325 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. Martina Vršková, Vladimír Tančin, Michal Uhrinčať, Lucia Mačuhová, Kristína Tvarožková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1325 Sun, 28 Mar 2021 00:00:00 -0500 The study of rapeseeds ash composition in the conditions of the agroecological experiment http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1356 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. Tatyana Zubkova, Svetlana Motyleva, Olga Dubrovina, Ján Brindza Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1356 Sun, 28 Mar 2021 00:00:00 -0500 The study on the process of dehydrating legumes during high-temperature micronization with infrared rays http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1511 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. Otari Sesikashvili, Nodari Mardaleishvili, Elene Gamkrelidze, Shalva Tsagareishvili Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1511 Sun, 28 Mar 2021 00:00:00 -0500 The effect of tempeh flour from tree bean (Parkia timoriana (dc) Merr.) seeds on lipid profile in protein-energy malnutrition rats http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1525 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. Nurmasari Widyastuti, Nita Hasna Luthfiah, Rimadhani Ulfa, Mohammad Sulchan, Gemala Anjani, Nyoman Suci Widyastiti, Diana Nur Afifah, Vita Gustin Almira Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1525 Sun, 28 Mar 2021 00:00:00 -0500 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 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1537 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. Alina Makarenko, Mikhailo Mushtruk, Natalia Rudyk-Leuska, Iryna Kononenko, Petro Shevchenko, Melania Khyzhniak, Natalia Martseniuk, Julia Glebova, Alevtina Bazaeva, Maksim Khalturin Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1537 Sun, 28 Mar 2021 00:00:00 -0500 The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557 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. Lukáš Kolarič, Peter Šimko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557 Sun, 28 Mar 2021 00:00:00 -0500 A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1455 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. Jatmiko Eko Witoyo, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1455 Sun, 28 Mar 2021 00:00:00 -0500 Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1483 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. Veronika Valková, Hana Ďúranová, Lucia Galovičová, Eva Ivanišová, Miroslava Kačániová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1483 Sun, 28 Mar 2021 00:00:00 -0500 The potential of red dragon fruit peel yogurt to improve platelet levels in heparin-induced thrombocytopenia in Wistar rats http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1497 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. Widya Hary Cahyati, Nur Siyam, Natalia Desy Putriningtyas Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1497 Sun, 28 Mar 2021 00:00:00 -0500 The impact of consumer personality on purchasing behavior in the dairy market in terms of psychological factors http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1556 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. Ľudmila Nagyová, Andrej Géci, Alexandra Krivošíková, Elena Horská Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1556 Sun, 28 Mar 2021 00:00:00 -0500 Social demographic factors influencing consumer's preferences on rice attributes in Indonesia: a multinomial logistic approach http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1526 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. Julkhaidar Romadhon, Muhammad Yazid, Andy Mulyana, Yunita Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1526 Sun, 28 Mar 2021 00:00:00 -0500 Comparative characteristics of eggs of chickens of domestic and foreign selection in their diverse age http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1501 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. Lyudmyla Nalyvayko, Kateryna Rodionova, Svitlana Pankova, Natalia Shomina, Oleg Katerynych, Mariia Khimych Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1501 Sun, 28 Mar 2021 00:00:00 -0500 Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1480 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. Yessie Finandita Pratiwi, Mohammad Sulchan, Diana Nur Afifah, Rusdin Rauf Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1480 Sun, 28 Mar 2021 00:00:00 -0500 Research of hop polyphenols impact on malt hopped wort aroma formation model experiments http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1518 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. Marina Gernet, Irina Gribkova, Maxim, Konstantin Viktorovich Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1518 Wed, 28 Apr 2021 00:00:00 -0500 Bee stimulation to form protein food reserves http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1562 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. Serhii Velychko, Valeryii Brovarskyi, Ján Brindza Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1562 Wed, 28 Apr 2021 00:00:00 -0500 Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1614 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). Silvia Jakabová, Lucia Benešová, Miroslav Kročko, Peter Zajác, Jozef Čapla, Adam Partika, Jozef Golian, Jana Štefániková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1614 Wed, 28 Apr 2021 00:00:00 -0500 Use of aromatic root vegetables in the technology of freshwater fish preserves http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1581 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. Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1581 Wed, 28 Apr 2021 00:00:00 -0500 Studies on the chemical composition of fruits and seeds of Pseudocydonia sinensis (Thouin) C.K. Schneid. http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1583 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. Olga Grygorieva, Svitlana Klymenko, Olena Vergun, Olga Shelepova, Yulia Vinogradova, Inna Goncharovska, Vladimíra Horčinová Sedláčková, Katarína Fatrcová Šramková, Ján Brindza Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1583 Wed, 28 Apr 2021 00:00:00 -0500 The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578 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. Igor Stadnyk, Volodymyr Piddubnyi, Mykhail Kravchenko, Larysa Rybchuk, Stepan Balaban, Taisia Veselovska Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578 Wed, 28 Apr 2021 00:00:00 -0500 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 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1476 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. Aitbek Kakimov, Alibek Muratbayev, Klara Zharykbasova, Samat Amanzholov, Gulmira Mirasheva, Samat Kassymov, Asiya Utegenova, Madina Jumazhanova, Mohammad Ali Shariati Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1476 Wed, 28 Apr 2021 00:00:00 -0500 The diversity of fungal population from grape harvest to young wine in Small Carpathian wine region http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1609 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. Soňa Felšöciová, Jozef Sabo, Lucia Galovičová, Miroslava Kačániová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1609 Wed, 28 Apr 2021 00:00:00 -0500 The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1554 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. Iryna Ivanova, Maryna Serdiuk, Vira Malkina, Iryna Bandura, Ihor Kovalenko, Tetiana Tymoshchuk, Oksana Tonkha, Oleksandr Tsyz, Mikhailo Mushtruk, Alina Omelian Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1554 Wed, 28 Apr 2021 00:00:00 -0500 Biologically active substances of Camellia sinensis in a humid subtropical climate of Russia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1440 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. Oksana Belous, Natalia Platonova Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1440 Wed, 28 Apr 2021 00:00:00 -0500 The attitude of Czech university students to beer consumption from microbreweries http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1397 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. Vratislav Kozák, Vendula Lapčíková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1397 Wed, 28 Apr 2021 00:00:00 -0500 Influence of eight chosen essential oils in the vapor phase on the growth of Rhizopus stolonifer and Rhizopus lyococcus http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1586 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. Dana Tančinová, Miroslava Hlebová, Denisa Folitinova, Zuzana Mašková, Zuzana Barboráková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1586 Wed, 28 Apr 2021 00:00:00 -0500 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 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1516 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. Lili Nurmawati, Mohammad Sulchan, Siti Fatimah-Muis, Hery Djagat Purnomo, Kis Djamiatun, Martha Ardiaria, Vega Karlowee Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1516 Wed, 28 Apr 2021 00:00:00 -0500 Hygiene measures in supermarkets, retail food stores, and grocery shops during the COVID-19 pandemic in Slovakia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1592 The article presents the hygiene measures that are applied in the Slovak Republic in supermarkets, food stores, grocery stores as a result of the COVID-19 pandemic situation in Slovakia. These measures have been published by the Public Health Authority of the Slovak Republic in the relevant legal regulations and are based on the decisions of the Government of the Slovak Republic, which took into account the opinions of the experts of the Pandemic Commission of the Government of the Slovak Republic. In general, these measures are based on the mask-distance-hand principle. In public areas outside and inside, it was ordered to wear masks and later wear a respirator of FFP2 class in exterior and interior, gloves on hands or disinfection of customers' hands before entering the store, observance of 2 m distance of people standing in a row at the cash registers, maximum capacity of persons in stores was determined one person per 25 m2 of sales area and later, this measure was tightened to 15 m2 of sales area. Also, to perform regular ventilation of the premises and to have as many cash registers as possible so as not to create long lines of customers. All shops were closed at 8:00 PM. In the case of shopping centers, entry is prohibited for people with a body temperature higher than 37 °C, and disinfection of hands is mandatory, wearing a mask and later wear respirators of FFP2 class is necessary. In a stricter regime, during the peak of the pandemic, there was a restriction for persons to shop food only in the nearest retail/grocery or similar place from the place of residence to the extent necessary to procure the essential needs of life. Peter Zajác, Jozef Čurlej, Lucia Benešová, Jozef Čapla Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1592 Fri, 28 May 2021 00:00:00 -0500 Ascorbic acid supplementation suppresses cadmium-derived alterations in the fission yeast Schizosaccharomyces pombe http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1618 Cadmium (Cd) a highly toxic environmental pollutant, that does not have any physiological function in the organism, represents a great concern for human health as it can be easily transported from its environmental sources to the food chain. Food, water, and air are the major sources of Cd exposure to the population. Cd-mediated impairments of the basic cellular properties largely depend on its ability to enhance the formation of reactive oxygen species (ROS) and thus triggers oxidative stress to the cell. With the use of fission yeast Schizosaccharomyces pombe (S. pombe) as the model organism, we have analyzed the impact of Cd on the cell growth intensity, as it represents the fundamental feature of all living organisms. Cells were incubated with different Cd concentrations for 3, 6, and 9 hours to investigate the effect of Cd on cell growth in a time and dose-dependent manner. Further possible Cd-derived alterations, as the peroxidation of membrane lipids or the functional impairment of the enzymatic antioxidant protection mechanisms, were investigated by determination of the MDA content and via catalase (CAT) activity detection. Moreover, ascorbic acid (AsA) pre-treatment was subjected to investigate the assumed positive effect of AsA against Cd toxicity. We show here on one hand that cells suffer under the influence of Cd, but on the other hand, they substantially profit from AsA supplementation. Because S. pombe is known to shares many molecular, and biochemical similarities with higher organisms, the effect of AsA in cadmium toxicity elimination might be expected to a similar extent also in other cell types. Marek Kovár, Alica Navrátilová, Anna Trakovická, Miroslava Požgajová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1618 Fri, 28 May 2021 00:00:00 -0500 The chemical composition of pollen, staminate catkins, and honey of Castanea sativa Mill. http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1627 The chemical composition of pollen and honey primarily depends on the botanical and geographical origin of the species, as well as other factors – climatic conditions, soil type, plant species, etc. The present study was to knowledge the biochemical profile of pollen, staminate catkins, and honey samples of Castanea sativa Mill. which were examined under conditions of Ukraine. Proteins are the major components of pollen and staminate catkins (169.0 ±1.60 g.kg-1 and 69.8 ±1.67 g.kg-1, respectively), while saccharides are predominant in honey samples (38.0 ±1.32 g.kg-1 fructose, 32.5 ±0.68 glucose g.kg−1 and 6.1 ±0.06 g.kg-1 sucrose). Glutamic acid (13.30 g.kg-1), aspartic acid (13.05 g.kg-1), and proline (12.45 g.kg-1) were predominant nonessential amino acids in the chestnut pollen. The content of macro and microelements was found in the pollen and staminate catkins much higher than in the honey. All Castanea sativa samples are a very valuable source of potassium as the main mineral element contained in pollen (7400 mg.kg-1), staminate catkins (7760 mg.kg-1), and honey (981 mg.kg-1). Microelements such as manganese and iron prevailed in pollen (478 mg.kg-1 Mn and 461 mg.kg-1 Fe), and staminate catkins (247 mg.kg-1 Mn and 109 mg.kg-1 Fe), and heavy metals (Hg, Sr, Sn, Sb, Li) are present only in the pollen samples with the most abundant Sr (12.8 mg.kg-1) and Sn (1.9 mg.kg-1) content and can be used as indicator suggesting the environmental pollution status in the region. Regarding the vitamin content, vitamin C was the most represented in all samples. Obtained results indicate that chestnut is species with important constituents such as amino acids and vitamins, with low content of heavy metals and high content of biogenic elements that may be used in phytotherapy and phytopharmacology. Vladimíra Horčinová Sedláčková, Olga Grygorieva, Katarína Fatrcová Šramková, Olga Shelepova, Inna Goncharovska, Erika Mňahončáková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1627 Fri, 28 May 2021 00:00:00 -0500 Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1623 During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g-1 AA FW to 11.71 ±0.18 mg.g-1 AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1 GAE FW in TH and 8.93 ±0.13 mg.g-1 GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition. Martin Adámek, Jiří Mlček, Anna Adámková, Vít Guiglielmo Mišurec, Jana Orsavová, Martina Bučková, Martin Búran, Anna Plášková, Lenka Kouřimská Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1623 Fri, 28 May 2021 00:00:00 -0500 The microbiological quality of minced pork treated with garlic in combination with vacuum packaging http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1585 The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05). Simona Kunová, Peter Haščík, Ľubomír Lopašovský, Miroslava Kačániová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1585 Fri, 28 May 2021 00:00:00 -0500 Potential probiotic yeast isolated from an Indonesian indigenous fermented fish (Ikan Budu) http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1544 Budu is a fermented food resulting from the activities of microorganisms like lactic acid bacteria and yeast. Budu, therefore, serves as a source of probiotics that can have beneficial effects on livestock and humans. Nonetheless, their selection has to be done with caution. The current study purposed to find out whether budu has desirable probiotic properties. This was done by determining its pH, bile acid tolerance, hydrophobicity, and inhibition of pathogens such as Staphylococcus aureus, Salmonella enteritidis, and Escherichia coli. An in vitro experiment was conducted using three Saccharomyces cerevisiae (coded as SC 11, SC 12, and SC 21) in the preparation of budu. The whole experiment was repeated four times. The budus were tested for their probiotic properties (low pH, bile salts, hydrophobicity, and inhibition of pathogenic bacteria). The results showed that the three Saccharomyces cerevisiae survived in gastric juice and bile acid, exhibited good hydrophobicity, and could inhibit pathogenic bacteria, both gram-positive and negative pathogens. They were able to survive at pH 2 for 3 h (40.70 to 55.1%), at pH 2 for 5 h (35.25 to 46.88%), in 0.3% bile acid incubated for 3 h (69.69 to 86.56%), in 0.3% bile acid incubated for 5 h (82.22 to 88.18%) and hydrophobicity ability of 97.0 to 98.1%. The inhibition activity against pathogenic bacteria, that is, Escherichia coli was 2.50 to 3.81 mm, Staphylococcus aureus was 1.66 to 3.71 mm, and Salmonella enteritidis was 1.20 to 2.64 mm. Yetti Marlida, Nurul Huda, Harnentis, Yuliaty Shafan Nur, Nuri Mekar Lestari, Frederick Adzitey, Mohd Rosni Sulaiman Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1544 Fri, 28 May 2021 00:00:00 -0500 The antimicrobial activity of polyfloral honey and its awareness among urban consumers in Slovakia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1621 The current interdisciplinary research studies the antimicrobial activity of selected polyfloral kinds of honey (n = 30) against three microorganisms (gram-positive bacteria Enterococcus faecalis, gram-negative bacteria Salmonella enterica, and one yeast Candida krusei) as well as investigates consumer behavior and awareness towards honey healing properties. Consumer research involved 617 honey consumers living in urban areas. T-test for Equality of means, non-parametric tests, and descriptive statistics were applied. Results showed that antimicrobial activity was found in all honey samples with a concentration of 50%. Nevertheless, better activity was obtained in honey samples from urban beekeepers compared to samples from retail stores. Results of consumer research showed that honey is mostly used as food (sweetener in beverages, ingredient in the recipe, or direct consumption) and as medicine mainly during the winter period. The consumer awareness towards honey healing effects was very high (97%), however, 1/3 of respondents were not able to list any specific examples, and only 11 % mentioned antibacterial activity. Furthermore, more than 70% of respondents did not know to explain the term “medical honey” and more than 50% of respondents are not aware of the maximum temperature used for heating honey without decreasing its biologically active compounds. Peter Šedík, Kristína Predanócyová, Elena Horská, Miroslava Kačániová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1621 Fri, 28 May 2021 00:00:00 -0500 Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551 The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami. Rossana Roila, Raffaella Branciari, Sara Primavilla, Dino Miraglia, Francesca Vercillo, David Ranucci Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551 Fri, 28 May 2021 00:00:00 -0500 A policy construction for sustainable rice food sovereignty in Indonesia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1533 As an agricultural country with large natural resources, Indonesia still has considerable problems in managing food security. This is evidenced by the lack of agricultural land and human resources that can support people's food needs so that the government still imports food from other countries. These issues as; it are feared that population growth and high food consumption power, social exclusion (marginalization of agricultural laborers and agricultural land) will cause food security vulnerability in the future. This Mixed method quantitative and qualitative method by statistical and in-depth interview study involving 169 respondents from many stakeholders such as politicians, academicians, farmers, and students to determine policy construction for sustainable rice food sovereignty in Indonesia. The statistical study shows the rice consumption in Indonesia is correlated to education than the age and gender of the respondents. The study indicating problems such as; the welfare of farmers, the application of price limits for staple goods, and improving the quality of agriculture both natural resources, human resources and the provision of agricultural equipment assistance have not been resolved properly. To build food security, it should be balanced with the application of the concept of food sovereignty which is realized by aligning and maximizing competence between political resources, environmental resources capacity, and environmental diplomacy. Adriani Kusumawardani, Bambang Shergi Laksmono, Lugina Setyawati, Tri Edhi Budhi Soesilo Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1533 Fri, 28 May 2021 00:00:00 -0500 Investigation of dependences of the morphological composition of body and amino acid composition of trout meat proteins (Oncorhynchus mykiss) on levels of the energy value of feeds http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1601 The article studies the effect of using complete compound feeds with different energy levels on the morphological composition of the body and the amino acid composition of trout meat proteins. The experiment aimed to establish the influence of different levels of energy nutrition of commercial rainbow trout on the morphological composition of their body and the amino acid composition of meat proteins. For this purpose, five experimental groups were formed using the analog method. The study lasted 210 days and was divided into two periods: comparative (10 days) and main (200 days). During the comparative period, the study fish consumed compound feed of the control group. During the main period, the energy level in experimental compound feeds for different experimental trout groups ranged from 16 to 20 mJ per 1 kg. It was found that with an increase in the mass of two-year-old trout, the mass of muscle tissue and the yield of edible parts probably increases. Feeding fish with an increased amount of metabolic energy (20 mJ.kg-1) resulted in a significant change in the weight of internal organs, including the heart, liver, and kidneys. Increasing the metabolic energy in the compound feeds of fish from 18 mJ.kg-1 to 19 – 20 mJ.kg-1 leads to a significant increase in bowel mass by 13.3 – 5.0%. An increase in the level of metabolic energy in rainbow trout diets from 18 mJ.kg-1 to 19 – 20 mJ.kg-1 contributed to a likely increase in the methionine content in meat. A similar pattern was observed for the tryptophan content. It was found that the content of most essential amino acids in the protein of rainbow trout meat exceeds the corresponding values in the "ideal" protein, except for the content of isoleucine and leucine, which refers them to limiting amino acids. Vadym Kondratiuk, Volodymyr Otchenashko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1601 Fri, 28 May 2021 00:00:00 -0500 The use of mutton in sausage production http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1602 The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content. Juraj Čuboň, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, Ondřej Bučko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1602 Fri, 28 May 2021 00:00:00 -0500 Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1527 This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking. Oksana Shtonda, Kateryna Semeniuk Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1527 Mon, 28 Jun 2021 00:00:00 -0500 The carcass and meat quality characteristics of Japanese quail fed a diet supplemented with powdered Lactuca seriola leaves http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1534 The present study was aimed to evaluate the effect of dietary supplementation with Lactuca serriola leaves on growth performance, carcass characteristics, meat quality, and its antioxidant stability of Japanese quails. A total of eighty growing quails (1-week old) were distributed into 2 equal groups consisting of 40 birds (5 replicates of 8 birds each). The first group was fed a basal diet without Lactuca serriola leaves (0 g.kg-1 diet) and the second group received diets containing 20 g.kg-1 Lactuca serriola leaves. At age of 6 weeks, quails were slaughtered for meat and carcass examinations. The growth performance for the quails fed with Lactuca serriola leaves diet was similar to that of a control group. Carcass measurements, physical properties, and chemical composition of quail breast meat did not differ between the control and experimental group. However, the inclusion of Lactuca serriola leaves significantly increased the omega-3 polyunsaturated fatty acid content and improved breast meat lipid stability during postmortem refrigerated storage compared to the control diet. In conclusion, dietary supplementation of Lactuca serriola leaves can improve the performance of Japanese quail enrich its meat with an omega-3 polyunsaturated fatty acid, and reduce lipid oxidation during storage. Azad Sabow, Nazim Abdulla, Bestoon Ahmad Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1534 Mon, 28 Jun 2021 00:00:00 -0500 The micronutrient profile of medicinal plant extracts http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1553 Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Anatolii Kuts, Natalia Slobodyanyuk, Larysa Bal-Prylypko, Mykola Nikolaenko, Olena Kokhan, Yuriy Reznichenko, Oksana Salavor Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1553 Mon, 28 Jun 2021 00:00:00 -0500 Increasing the return on equity by financial leverage in sugar beet farms in Slovakia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1619 The paper evaluates and analyses selected financial ratios of a set of farms in Slovakia in 2017. The farms are divided into two groups (sugar beet producers and sugar beet non-producers). The data used for the analysis were obtained from the National Bank of Slovakia (NBS) over the period 2009 – 2017 and the database of the Ministry of Agriculture and Rural Development of the Slovak Republic (MARD SR). Farmers generally achieve a low level of return on equity. In the paper, we analyze the development of interest rates and measure the potential effect of financial leverage, which can increase the profitability (return on equity) of the farms. Moreover, we test the statistically significant difference of selected ratios between the group of producers and non-producers of sugar beet in Slovakia. In 2017, the return on equity of sugar beet producers in Slovakia reached lower results in comparison to sugar beet non-producers. The differences in return on equity are explained by the lower level of equity per ha and thus higher indebtedness of non-producers of sugar beet. Tomáš Rábek, Andrea Boháčiková, Ivan Holúbek, Zuzana Strápeková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1619 Mon, 28 Jun 2021 00:00:00 -0500 The use of secondary fish raw materials from silver carp in the technology of structuring agents http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1626 The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created. Anastasiia Ivaniuta, Alina Menchynska, Natalia Nesterenko, Nataliia Holembovska, Viktor Yemtcev, Yevheniia Marchyshyna, Yuliya Kryzhova, Elena Ochkolyas, Оksana Pylypchuk, Valentyna Israelian Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1626 Mon, 28 Jun 2021 00:00:00 -0500 The biochemical changes in legumes during high-temperature micronization http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1629 The article considers the change in chemical and biological characteristics in some legumes grains, under conditions of high-temperature micronization with different moisture contents during heat treatment with infrared rays. The heat treatment of grains was carried out on a laboratory apparatus with a quartz radiant infrared panel. The temperature variation in the heat treatment zone occurred due to changing the distance between the panel and the surface of grains. The grain temperature was determined using a laser thermometer, and with a timer. To determine chemical and biological characteristics, we used a special optical density metering device. We have studied: 1. The dependence of starch content on the temperature in the changing initial moisture content. We found that after 30 seconds of high-temperature micronization of, “Tsanava“ beans at a grain moisture content of 12.7%, the starch content in the grain increases from 39.65% to 40.12%, then gradually decreases, and at 18.3% moisture content, it increases from 38.71% to 41.2%, with a moisture content of 28.6% it increases from 37.36% to 42.42%. Similar processes are also observed for the beans “field red“ and “white lupine“; 2. The dependence of glucose content on the temperature in the changing initial moisture content. As the mass fraction of starch decreases, the percentage of sugar (in terms of the equivalent amount of glucose) at a moisture content of 12.7% at the initial stage increases from 1.36% to 1.46%, and then the percentage of sugar increases relatively quickly to 1.64%, at a moisture content of 18.3% it increases from 1.3% to 1.38%, and then increases to 1.51, with a moisture content of 28.6%, it increases from 1.28% to 1.35% and then increases to 1.54. Similar processes are also observed for the beans “field red“ and “white lupine“. Otari Sesikashvili, Elene Gamkrelidze, Nodari Mardaleishvili, Gia Dadunashvili, Shalva Tsagareishvili, George Pkhakadze Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1629 Mon, 28 Jun 2021 00:00:00 -0500 The nutritional profile of indonesian salmon van Java mahseer T. soro species http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1552 T. soro, in Indonesia called salmon van Java is of high economic value, and due to high demand, its culture has been intensively studied and developed. This study aimed to assess the nutritional value of wild and cultured T. soro. The fish’s proximate compositions, minerals, as well as amino and fatty acid profiles were analyzed. A t-test analysis was used to identify differences between treatments. Results showed that the fat content of wild T. soro was higher than that of cultured fish, but the protein, water, and ash contents between the two groups were not significantly different (p >0.05). T. soro was considered a lean fish with higher concentrations of PUFAs (polyunsaturated fatty acids) than MUFAs (monounsaturated fatty acids). The amino acid profile was dominated by lysine, phenylalanine, and allo-isoleucine. Both groups of fish were a good source of macro- (Na, K, Ca) and microminerals (Zn, Fe), except for selenium (Se). The two groups were not significantly different (p >0.05) in ω3, ω6, and PUFAs, indicating that culturing T. soro in proper ways could substitute for wild T. soro. Ekowati Chasanah, Diini Fithriani, Achmad Poernomo, Mohammad Halim Jeinie, Nurul Huda Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1552 Mon, 28 Jun 2021 00:00:00 -0500 The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1655 The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial. Miroslava Kačániová, Simona Kunová, Peter Haščík, Karol Pietrzyk, Maciej Kluz, Margarita Terentjeva, Tatsiana Savistkaya, Dzmitry Grinshpan Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1655 Mon, 28 Jun 2021 00:00:00 -0500 The state and the share of rural women on the agricultural entrepreneurship activities in the Slovak republic http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1484 The economic empowerment of rural women in the recent development of agriculture through entrepreneurship is considered an important challenge. Rural women often manage complex households and pursue multiple livelihood strategies. Their activities typically include cultivation of crops, farming animals, processing and preparing food, working for wages in agricultural or other rural enterprises, collecting fuel and water, engaging in trade and marketing, caring for family members, and maintaining their homes. The research aimed to collect up-to-date data on Slovak rural women dealing with business in the field of agriculture, women's role and status in society in rural areas, on the farm, women's participation in education, training, and agricultural services. The main focus is dedicated to their share on the management of agricultural entities, land cultivation, employment of rural women and men, and their deal on the selected entrepreneurial activities of Slovak agriculture. Women doing business in agriculture dispose of with considerable knowledge and experience in the agricultural and food sectors. The realized research showed that the scale of farms managed by women is 325 hectares. Rural women in the surveyed group are taking care of about 2.5% of the total area of agricultural land in Slovakia and they are employing 2.40% of the working forces in the agricultural sector in Slovakia. According to our survey, rural women are under-represented in managerial and ownership positions of agricultural entities. Zuzana Kapsdorferová, Silvia Jacková, Petronela Švikruhová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1484 Mon, 28 Jun 2021 00:00:00 -0500 Evaluation of the basic saccharides content in tomatoes http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1543 Saccharides are the basic dry matter components of all fruits and vegetables. The dominant tomatoes saccharides are fructose and glucose, minor ones are sucrose but also arabinose, xylose, and galactose. The objective of this paper is to analyze carbohydrates such as glucose, fructose and sucrose in the selected tomatoes varieties intended for the direct consumption and industrial processing. We used 14 varieties and 3 newly selected tomatoes varieties. The glucose content in the studied varieties was in the range of 4.87 – 15.9 g.kg-1, the fructose content was 11.1 – 22.27 g.kg-1 and sucrose content was 0.07 – 1.73 g.kg-1. The highest fructose and sucrose content was detected in the Tomanova variety, the highest sucrose content was found out in the Bovita variety. When comparing the glucose content it was found out that the higher content on average was achieved in the varieties intended for the industrial processing (10.10 g.kg-1) than in the varieties for the direct consumption (7.96 g.kg-1). The varieties intended for industrial processing were generally characterized by higher glucose and fructose content than the varieties intended for the direct consumption. When comparing the fructose content, we found a higher average content in the varieties intended for industrial processing (15.70 g.kg-1) than in the varieties for the direct consumption (14.40 g.kg-1). In most of the studied varieties sucrose was present in low content (<1.0 g.kg-1), only in the Tomanova variety sucrose content represented more than 1 g.kg-1. Andrea Mendelova, Ľubomír Mendel, Miriam Solgajová, Ján Mareček Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1543 Mon, 28 Jun 2021 00:00:00 -0500