Potravinarstvo Slovak Journal of Food Sciences
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The potential of Curcuma extract to alleviate muscle damage in amateur soccer players
Get PDFCompounds with high bioactive are commonly used as a nutritional approach for accelerating muscle damage recovery after strenuous exercise. There are still inconsistent results of post-exercise antioxidant supplementation on the circulating muscle damage biomarker. This study aimed to examine the effect of post-exercise Curcuma extract supplementation in ice cream on muscle damage and inflammatory markers in amateur soccer players. Male amateur soccer athletes (aged 14 – 18 years) participated in a randomized double-blind placebo-controlled study under two conditions: control group (n = 10) and treatment group (n = 10). The treatment group was treated with Curcuma extract ice cream (250 mg/100 g) for 21 days. Blood samples were drawn before training, considered baseline, and 3 h after training on day 21. The level of creatine kinase, IL-6, haemoglobin (Hb), and lactic acid were quantified. There was a significant decrease in creatine kinase change in the treatment group compared to the control group (p <0.05). No change in IL-6 and Hb levels in the treatment group. Lactic acid decreased by 16.3% from baseline in the treatment group (p <0.05). Curcuma extract ice cream potentiates to ameliorate exercise-induced muscle damage
Processing of beef rumen with ultrasonic waves
Get PDFThe article discusses the main trends in processing animal products, the development of technologies to improve their quality and technologies to preserve the quality indicators of the product over time. A review of the effects of ultrasound treatment on beef rumen is presented, and the main directions of ultrasound application are determined. The advantages of ultrasonic processing and its influence on the characteristics of raw meat were researched. The modes and parameters (frequency, intensity and duration) of ultrasound treatment of muscle tissue were established based on the results. This study evaluated the effect of ultrasound treatment on beef rumen's physical, microstructural and organoleptic characteristics. The physicochemical, mineral, microbiological, vitamin and amino acid composition of beef rumen and reticulum were also studied. Based on the results of the presented review, it can be concluded that the development of technologies for processing beef rumen with ultrasound is of potential interest. The optimal parameters are 400 and 600 W/m2, with a frequency of 40 kHz, for 50-60 minutes
The inhibitory effect of Ukrainian honey on probiotic bacteria
Get PDFHoney is used in the food industry as a natural sweetener and has therapeutic effects on the human body. Obtaining quality honey involves using organic preventive and treatment agents in beekeeping. The most common of these agents are probiotic supplements. This research aimed to study honey’s interaction with an inhibitory effect on the growth of microorganisms from the probiotic supplement Immunobacterin-D under laboratory and experimental field conditions. At the first stage of the research, we assessed the effects of ten honey varieties (buckwheat, sunflower, meadow and forest plants, linden) on B. subtilis and B. licheniformis from the dry probiotic supplement. The honey-containing nutrient media had an inhibitory effect on the growth of B. subtilis colonies. After 24 hours of cultivation under aerobic conditions, the concentration of B. subtilis decreased, on average, from 5×1012 colony-forming units in 1 g to 3.2×104 and 2.1×105 CFU/g in samples with monofloral and polyfloral honey, respectively. These results emphasize the need for further research on the symbiotic role of microflora in the stability of the microbiota of the hive and bee colony ecosystem. The next stage of the study investigated the probiotic effect on bee colonies in the field. Observations were made on the sanitary conditions of the hives and the behaviour of bees at the Petrodolyna demo apiary. No differences were found at the macro hive-bee colony ecosystem level between control bee colonies (n = 5) and the experimental ones (n = 5) that had received carbohydrate feeding with added probiotics. This confirms the inhibitory effect of honey on the development of bacteria, which eliminates the risk of uncontrolled growth of B. subtilis and B. licheniformis strain colonies inside the hive and the bacteria getting into bee products. The probiotic had positive effects, increasing the live weight of worker bees by 9.15% by the end of the apiary season compared to the control. This can improve the viability of the bees during wintering. At the last stage of the research, the honey obtained from the experimental colonies was checked for the spores of B. subtilis and B. licheniformis using melissopalynology
Acclimatization of fish to the higher calcium levels in the water environment
Get PDFIt is established that calcium concentration changes (variations) in the water environment significantly influence its intake and distribution in tissues and organs of hydrobionts. The decrease in calcium concentration in water from 100 to 60 mg.L-1 significantly reduces its content in fish liver. In the gills glandular apparatus of fish acclimated to the environment with lower calcium level (in comparison with control one), its concentration on the first day of the acclimation period slightly exceeded the initial level, thus testifying to its possible excretion of endogenous calcium by gills. The increase of calcium excretion through the renal and digestive systems in fish acclimates to the higher water level, and specific changes in phosphates excretion dynamics accompany oral intake. Long keeping fish in water with 100 mg.L-1 calcium is accompanied by the increase of total phosphorus in urine (by 2 – 2.5 times), and its day excretion increases by 1.9 – 2.4 times. During fish acclimation to higher calcium levels in the water environment, the excretion of total phosphorus with faecal matter increases. The increase of calcium in the water environment to 100 mg.L-1 leads to a temporary increase in total phosphorus excretion with faecal issues. The rise in cation concentration to 200 mg.L-1 increases significantly during long-time fish stay in such an environment
The mathematical model of drying melon pulp by the convective method
Get PDFMelon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp is not only delicious but also very useful for dietary purposes, with a therapeutic effect on diseases of the liver and kidneys, anaemia, rheumatism and cardiovascular disorders. This storehouse of vitamins is especially rich in potassium and iron salts, pectins, fibre, easily digestible sugars, proteins, starch and other elements necessary for health. This article presents the results of a study of the Myrzachulskaya melon variety and establishes the optimal parameters for drying the pulp, pre-treating melons with 99.5% ethanol before drying. Twenty drying experiments were carried out, in which the parameters of the operating variables, namely temperature, air velocity and sample size, were varied according to the compiled mathematical processing planning matrix. Drying caused a decrease in biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content and antioxidant capacity) of melon pulp. As a result, the optimal parameters were established, at which samples of dried melon pulp showed insignificant losses (up to 1%) in the total content of phenolic compounds, carotenoids and ascorbic acid. The optimal parameters for drying melon fruits are a temperature of 55 °C, a drying time of 11 h and a slice thickness of not more than 0.5 cm
Nutrition of older adults in the Republic of Kazakhstan
Get PDFThis article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities of the World Health Organization to achieve goals on aging and health. The diets of older adults in the Republic of Kazakhstan were studied, food preferences were identified, and needs for basic nutrients were established. This article presents the results of sociological surveys of older adults who answered questions about nutrition, preferred foods, raw materials, and meat products. Based on the survey results, technologies of herodietic meat products aimed at enriching the diet with proteins were developed, along with practical recommendations for a balanced diet. This area of research is relevant due to the lack of products with a herodietic profile on the Kazakhstan market
How to target millennials as beer consumers through social responsibility? The case of Plzenský Prazdroj
Get PDFThe paper evaluates the consumer attitude of millennials as beer consumers through social responsibility. Various CSR activities are applied by beer producer companies that target different age groups, gender, etc., through different communication channels. The main subject of the paper is the beer producer company, Plzenský Prazdroj (PP), which has an ambitious strategy related to the environment, waste management, underage alcohol drinking, and other aspects. Even though the company has a promising vision relating to CSR, the effect on consumer awareness can be different than expected. Therefore, a general hypothesis was set on whether there is or is not a difference between millennials in their attitudes towards CSR activities of PP. The characteristics of the research sample are displayed on the set of general factors, such as gender, age, monthly income, and more; beer factors like beer preferences, place of drinking, disposal of plastics, etc.; and attitudes of the monitored millennials towards the selected CSR activities of PP, such as recyclable packaging, Promile app, support of communities and more. The results of the paper assist in understanding the consumer attitude of this age group, and their perception of the CSR activities of PP, and can contribute to a successful marketing strategy creation of Plzenský Prazdroj oriented toward targeted cohort. Concerning the results, we created suggestions and recommendations for PP such as diversification of product portfolio and/or even business activities, diversification of non-alcoholic beer products, strengthening the CSR activities relating to the environment and waste management, and creating CSR activities that enable the engagement of millennials via their smartphones. The outcomes can also benefit other brewing companies in terms of CSR activities and marketing strategy creation
The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes
Get PDFThe level of consumers’ satisfaction with the quality of edible chicken eggs is determined, in particular, by the attractive appearance of the yolks and their content of biologically active substances that have functional properties. Such compounds include carotenoids astaxanthin and lycopene, which can be deposited in the yolks, provide their pigmentation, and as powerful antioxidants, affect the stability of the fatty acid composition of lipids during egg storage. The aim This study aimed mine the effect of supplements of oil extracts of astaxanthin (10, 20, and 30 mg/kg of feed) or lycopene (20, 40, and 60 mg/kg of feed) on the Dion of young hens on the fatty acid composition of the yolks during eggs storage in temperature conditions 4 ±0.5 ℃ and 12 ±0.5 ℃ for 30 days. The experiment used 45 High-Line W36 crossbred laying hens at 24 weeks of age. It was found that the storage temperature of eggs (4 ±0.5 ℃ and 12 ±0.5 ℃) equally affected the fatty acid composition of lipids of egg yolks obtained from laying hens fed lycopene supplements in doses of 20, 40, and 60 mg/kg or astaxanthin in doses of 10, 20 and 30 mg/kg of feed for 30 days. Doses of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg in the diet of laying hens contributed to a decrease in egg yolks at both storage temperatures of ω6 PUFA particles: Eicosatetraenoic and 6.9, 12-okadekatrienic acids until their complete disappearance. The addition of astaxanthin to the diet of laying hens reduced and stabilized the ratio of ω3/ω6 PUFA in yolks during egg storage to a greater extent than the addition of lycopene. Storage of lycopene or astaxanthin-enriched edible chicken eggs at 4 ±0.5 °C and 12 ±0.5 °C for 30 days can be used to correct the fatty acid profile of yolk lipids
The impact of the Russian embargo on the development and specialization of agri-food trade between Slovakia and Russia
Get PDFThe paper examines and evaluates the impact of the Russian embargo on the development and specialization of agri-food foreign trade between Slovakia and Russia through the evaluation of the one-factor Lafay and Grubel-Lloyd indexes. As a result of the application of the Russian embargo on imports of agri-food products, based on the calculation of the indexes, we can state that the degree of specialization of Slovak agri-food foreign trade has changed. Although in 2013 Slovakia specialized in exporting a relatively wide range of agri-food products, in 2020, their number decreased. Also, in 2020 there was no overall increase in the volume of mutual trade. In general, Slovakia's exports to Russia decreased compared to 2013. The following factors have contributed to this situation: substantial attenuation, that is, the elimination of Slovak agri-food exports to Russia based on the impact of the Russian embargo with side effects and an increase in imports from Russia but not in absolute but relative terms in the context of its comparison with Slovak exports
The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
Get PDFThis study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products