Influence of starter culture to sensory quality of edam cheese during ripening

In the study were evaluated the Edam cheeses with fat content 30% and 45% w/w produced by two dairies (A, B) using two different starter cultures YY and LL during five months ripening. The effect of ripening was related to the texture of Edam, so as to determine the optimum ripening time. The ripening time had significant effect on sensory characteristics of the Edam cheese. The first three months were ripening cheese with 30% fat in dry matter evaluated much like cheese with 45% fat in dry matter, but in the following months of aging is already evident that with the starter culture LL cheeses were evaluated as taste pleasant. Both starter cultures produced an increase in the bitter taste of the cheeses after 3 months of ripening. However, cheeses with YY starter culture gradually lost bitterness during ripening, while for cheeses with LL starter culture the intensity of the bitter taste increased during ripening. These results were statistically significant. Increasing bitter taste formation excludes the possibility of using YY starter culture to make Edam cheese with a maturation period of more than 3 months.operational Program called Research and Development for Innovations - European Fund for Regional Development (ERDF)European Union (EU); state budget of the Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]; 2112 - Institutional Support for the Development of Research Organization

Tin compounds in food-their distribution and determination

The aim of this work was optimization of the methods of trace-and ultratrace analysis, such as ICP-OES, ETA-AAS for charting the resources of individual forms of tin in foodstuffs. Increase of the sensitivity of the method of ICP-OES was achieved using the techniques of generation of hydrides, which was also optimized. Based on the information available on the occurrence of the different forms of tin, it appears that many of these organometallic compounds are contained in marine animals; attention has mainly focused on organisms such as marine fish, crustaceans, molluscs and algae. Tin compounds of predominantly inorganic origin can be found in foods and beverages which are packed in cans with a protective tin coating, too. The above mentioned methods have been applied to the analysis of selected beverages with low content of tin such as Coca Cola, Sprite, Fanta, Gambrinus 10°, PowerKing, and milk in the cans. Furthermore samples of animal origin as Sardines in oil, and Hunter's salami were examined, too. Prior to the determination of tin, samples need to be appropriately modified or analysed. Decomposition of the samples was done in the microwave system. Low pressure ion exchange chromatography with on-line detection of ICP-OES was used for separation of inorganic tin compounds. Separation of organically bound tin compounds was performed by HPLC on a column of ACE C-18, 3 µm, 15 cm x 1.0 mm with off-line detection by ETA-AAS. All of the above forms of tin compounds can be separated with this column. Due to the improvement in the detection of organically bounded tin, HPLC with identical ACE C-18 column coupled online for example with ICP-MS or spectrofluorimetry could be recommended. © 2019 Muhammad Arba et al

Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements

The RP-HPLC with UV-VIS DAD detection was employed for the separation, identification, and quantification of lutein content in Marigold flower (Tagetes erecta L.) concentrates used for the production of food supplements. The concentrates commercially available in encapsulated ("granules" - 16 samples) and powder (18 samples) forms were analysed. Only 10 samples showed lutein levels complying with lutein contents declared by the manufacturers. Marigold extract in the encapsulated form proved to be more stable against oxidation than the extract in the powder form

Effects of the lactation period, breed and feed on amino acids profile of mare's milk

The effects of the lactation period, breed, and feed on amino acids profile of mare's milk were investigated. The feed contained two major essential amino acids (EAAs) leucine (7.31-10.3 g. kg-1) and arginine (6.37-9.59 g. kg-1); it also included minor EAAs methionine (2.11-3.05 g. kg-1) and histidine (2.48-3.60 g. kg-1). Glu+Gln, Asp+Asn, and proline, major nonessential amino acids (NEAAs), constituted approximately 60% of total NEAAs (TNEAAs). The ratio of total EAAs to NEAAs ranged from 1:1.2 to 1:1.4. Amino acids (AA) content throughout all milk samples varied due to mare's different conditions and lactation days. Except for the 1P milk sample, total AA content in the 2-8Ps specimens caused by differences in breed oscillated from the 2nd to 28th day of lactation within the following limits: 21.9-54.6 g. kg-1, 33.6-70.7 g. kg-1, 38.1-71.2 g. kg-1, 29.46-74.2 g. kg-1, 52.2-87.1 g. kg-1, 37.9-70.3 g. kg-1 and 26.4-64.5 g. kg-1, respectively. In relation to TEAAs in milk, the highest EAAs levels were reached in arginine, leucine and lysine ranging between 2.41-4.35 g. kg-1, 3.36-5.59 g. kg-1 and 2.72-4.80 g. kg-1, respectively, while the lowest AAs amounts were indicated in histidine and methionine, 0.91-1.58 g. kg-1 and 1.23-2.04 g. kg-1 respectively. Total NEAAs content was slightly higher than that of EAAs; the TNEAAs to TEAAs ratio was 1:0.9 proximately. Glu+Gln, Asp+Asn and proline were determined as major NEAAs of milk ranging between, 6.77-11.0 g. kg-1, 3.21-5.60 g. kg-1 and 1.25-2.18 g. kg-1, respectively; levels of NEAAs such as cysteine and glycine oscillated between 0.89-1.52 g. kg-1 and 0.64-1.15 g. kg-1, respectively. The average TAAs contents caused by breed differences were 62.8 g. kg-1, 42.8 g. kg-1, 44.7 g. kg-1 and 44.8 g. kg-1, respectively, on the 2nd, 5th, 10th, and 28th lactation days. © 2020 Potravinarstvo Slovak Journal of Food Sciences

Storage of extra virgin olive oil and its impact on fatty acid levels

Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d'oliva (LOEVDO), Blanqueta extra-virgin olive oil (BEVOO) and Agrocreta extra-virgin olive oil (AEVOO). In LOEVDO and BEVOO, peroxide value increased by 50%; AEVOO showed 80% growth. Maximum acid value was found solely in LOEVDO (<0.8%). All the analyzed samples contained almost identical proportions of fatty acids. Minute amount of lauric acid (C 12:0) was indentified in BVEOO samples only. The two-year storage resulted in growth of oleic and stearic acid levels and in decrease of linoleic and palmitic acids concentration. The percentage of SAFA, MUFA and PUFA complied with recommended levels.operational Program Research and Development for Innovations (Vyzkum a vyvoj pro inovace); European Fund for Regional Development (ERDF); state budget of the Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]; 2112 Institutional Support for the Development of Research Organizations (Institucionalni podpora na rozvoj vyzkumne organizace) - Brno University of Technology; MSMT C

Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage

Dynamics of changes in phenolic content in ground red pepper spice (Capsicum annuum L.) was monitored during the period of 10/2016-01/2018. Phenolic compounds were determined: gallic acid, catechine, vanillic acid, caffeic acid, coumaric acid, ferulic acid, rutin, resveratrol, cinnamic acid. In order to carry out a relevant statistical evaluation, individual measurements were interpolated to obtain a weekly time series. The fastest weekly reduction in content occurs for cinnamic acid (0.9%), coumaric acid (0.6%), resveratrol (0.54%), catechine (0.53%), quercetin (0.47%), vanillic acid (0.47%), ferulic acid (0.39%), gallic acid (0.34%), and rutin (0.29%). For the total content of phenolic substances, weekly decrease of 0.4% was statistically significant (at significance level of 0.001). The losses of phenolic substances during storage are possible to be minimized partially by keeping in cold, dry, and dark storage areas, in airtight containers for wholesale and retail packages.European Fund for Regional Development ERDFEuropean Union (EU); state budget of the Czech Republic within the Centre of Polymer Systems Project [1.05/2.1.00/03.0111]; 2112-Institutional Support for the Development of Research Organization

Preparation of malts for production of special beers

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one. © 2017 Potravinarstvo Slovak Journal of Food Sciences

Effect of temperature and feed on the mineral content and the content of selected heavy metals in mealworm

Minerals are important components of thousands of enzymes and other compounds in the body. Although the content of minerals in the human body is small, their importance is immense. Edible insects can provide many of these minerals in abundance, and are therefore thought to be a good source of micronutrients. This study dealt with the effect of a rearing temperature and feed on the mineral content and on the content of selected heavy metals in mealworm (Tenebrio molitor). Mealworm larvae were kept at temperatures of 15, 20 and 25°C, and fed with wheat bran, lentil flour and a mixture of both. The types of feed for the experimental groups were chosen purposefully, considering the availability on site, price and especially the impact on the nutrition composition suitable for human. The concentrations of the most significant elements in terms of human nutrition concerns, that is zinc and copper, were determined with inductively coupled plasma mass spectrometry. The results showed that the normality condition was not achieved for Ca, Fe, P and Pb (p<0.05). Therefore, these data were compared using the Kruskal-Wallis method, while ANOVA test was performed for the other elements. There was a statistically significant dependence of the Cd concentration on feed at a constant rearing temperature of 15°C and 25°C over the entire feed change range. The results included a change in Mg over the whole range of monitored values with a change of the rearing temperature and constant feed of lentils-bran,and with a change of feed and constant rearing temperature of 15°C. In contrast, concentrations of Na, P, Ca and Cu over the whole observed range of feed or rearing temperature changes were independent from the variables. With an appro-priately chosen rearing temperature and feed, it is possible to obtain mealworm with specific nutritional properties for a target group of consumers. © 2020, Polish Society Magnesium Research. All rights reserved.TBU in Zlin [IGA/FT/2020/010]; project BUT in Brno [FEKT-S-20-6215

Lutein in food supplements available on the markets of the Viszegrad Countries

RP-HPLC method with UV-VIS detection was implemented for determination of contents of lutein in food supplements available on the markets in the Czech Republic, Slovakia, Poland, and Hungary. Altogether, 48 samples of food supplements in three dosage forms (22 samples of tablets, 18 samples of soft capsules, and 8 samples of hard capsules) were analysed. The amounts of lutein specified by the producer complied with their real contents only in 7 samples of the food supplements. Lutein in soft capsules showed the highest stability against oxidation; lutein in tablets was more prone to oxidation and lutein in hard capsules was most susceptible to oxidation process. Out of 21 Czech products, only four fell into the category of satisfactory products, three of them were soft capsules and one was a tablet. Out of 27 products manufactured abroad, only three were evaluated as satisfactory products, all of them were soft capsules, out of 48 analysed food supplement samples just seven fell into the category of satisfactory preparations, eight were evaluated as less satisfactory preparations, five were found inadequate products and 28 samples were labelled unsatisfactory. Only one in six analyzed samples contained the amount of lutein specified by the manufacturer, almost 60% of monitored lutein containing food supplement samples fell into the unsatisfactory product category. © 2014 Potravinarstvo