Potravinarstvo Slovak Journal of Food Sciences
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Development of active and biodegradable film of ternary-based for food application
Full text linkThe effectiveness of plastic packaging in protecting food is quite appreciable, but its non-biodegradable characteristic raises concerns about environmental impacts. This has drawn attention to the development of alternative materials for food packaging from bio-based polymers. Chitosan, a polysaccharide with biodegradable, biocompatible, and non-toxic properties, is widely used in the formulation of food films. The objective of this work was to create a biodegradable and sustainable chitosan-based film whose active and intelligent action is obtained from red cabbage anthocyanins and the addition of propolis. The edible film’s thickness and total polyphenol content were 61.0 ±0.1μm and 20.08 ±0.5 mgAG g-1, respectively. The content of phenolic compounds and the biodegradation showed significant results (p <0.05), besides the good thermal stability to 200 °C and transparency. The proposed formulation developed an edible, biodegradable, and active (antioxidant) film with interesting heat-sealing resistance, moisture barrier and gas transfer, which contributes to increasing food shelf life
Application of the Se NPs-Chitosan molecular complex for the correction of selenium deficiency in rats model
Full text linkSelenium is an integral component of vital biologically active compounds of the human body. Currently, the population of many countries is characterized by selenium deficiency. In this regard, many preparations of inorganic and organic forms of selenium have been developed. Nevertheless, it is evident that the most effective solution to the problem is to enrich the diet with bioavailable forms of selenium. Thus, this work aimed to synthesize and study the antioxidant and immunomodulatory effects of the molecular complex of selenium nanoparticles (Se NPs) and chitosan in laboratory rats with induced hyposelenosis. During the experiment with animals, we found that as a result of 70-day consumption of food with a low selenium content, rats develop an alimentary selenium deficiency state, as evidenced by a significant decrease in the content of this trace element in control group rats to 48.2 ±6.71 µg/kg versus 149.3 ±21.63 µg/kg in intact animals. Course, administration of the molecular complex Se NPs- Chitosan to rats of the experimental group, contributed to the replenishment of selenium deficiency: its concentration in the blood of animals was 96.6 ±3.57 µg/kg. Thus, in animals of the control group, there was a decrease in the total number of lymphocytes by 2.7 times, T-lymphocytes – by 1.8 times, and B-lymphocytes – by 2.3 times compared with similar data in intact animals. In the context of hyposelenosis, it is worth mentioning that there was a slight increase in the content of T-helper cells and cytotoxic T-lymphocytes. The synthesized Se NPs – Chitosan complex administration during hyposelenosis demonstrated a notable immunomodulatory effect by restoring the body's immune response indicators. Thus, the total number of lymphocytes increased by 3 times, T-lymphocytes – by 1.9 times, and B-lymphocytes – by 2 times. The number of T-helper cells and cytotoxic T-lymphocytes increased by 1.9 times compared to the group of intact animals and 1.6 times compared to selenium-deficient rats. Thus, the course introduction of the molecular complex Se NPs – Chitosan against the background of selenium deficiency was accompanied by inhibition of free radical oxidation processes, activation of the antioxidant system and restoration of the immune status of the organism of laboratory animals
Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread
Full text linkThere is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality
Young leaders as implementers of neuroscience innovations in family food businesses
Full text linkNeuroscience and its implementation in work with human resources is an important part of managerial work. It helps to understand people and the processes of motivation, learning, and adaptation to new situations and reactions to changes in human resource management. Implementing new trends in work with human resources is also very important for ensuring the sustainability of family businesses as an irreplaceable part of national economies. Their implementation is helped by the fact that many of the family food businesses are going through the process of generational change, and family business leadership is being taken over by a generation of young managers - leaders. The contribution aimed to discover how the younger generation of managers perceives neuroscience and where they see the opportunity for its application in human resources management. Our research focused on the younger generation of managers -leaders in Slovakia's small and medium-sized food family businesses. A structured controlled interview was used for qualitative data collection, which was statistically evaluated using the Text mining method. As we discovered, some new neuroscience-based practices are already gradually being applied. By focusing our research also on a different view of the implementation of neuroscience into managerial work by gender, the conclusion is that female, young managers focused on using neuroscience to improve the working environment and in the area of human leadership. Young men as managers, were more focused on the growth of employees who already work in the company to be even more efficient and better manage the learning process. It is a very positive finding that young managers of small and medium-sized food enterprises in Slovakia have already begun actively introducing innovative methods of working with human resources using neuroscience knowledge
Study of quality and technological parameters for the storage of greens using ionized water
Full text linkDuring the storage of agricultural products, in order to maximally preserve quality indicators and to prevent spoilage, the creation of a special temperature and climate regime in the cold storage boxes, harmless to health and environmentally friendly preparations are used, which along with a temperature environment, allow for long-term, high-quality storage of products, as well as complex sanitary-hygienic measures, the main one of which is disinfection and deodorization of the cold storage boxes. The article discusses the studies on the treatment of agricultural products by ionized water and their further storage, in particular, for the greens storage, there was selected their treatment by „alkaline ionized water” while „acidic ionized water“ is used for disinfection of the cold storage boxes. The method of obtaining ionized water and the research object were selected, the storage conditions were established, and the quality and technological indicators of the greens were determined. The reduced density of glucose under optimal storage conditions varies from 28 to 19, and the reduced density of water ranges within 445 to 404 after 10 days of storage. The change of technological indicators after 3 and 10 days of storage amounts to: mass losses – 0.70% and 0.85%, water binding capacity - 70% and 61%, and water holding – 65% and 57%
Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue
Full text linkDetermining the compliance of the quantitative and qualitative characteristics of the domestic cattle breed beef by the EUROP carcass standards is of great importance during Ukraine's accession to the European Union. The beef quality of a 21-month-old bull of the Ukrainian black and white dairy breed dependent on the subcutaneous adipose tissue development was evaluated at "Zhuravushka" FG in Kyiv region. From birth to 4 months of age, they were kept in groups of 25 heads. Growth and fattening were carried out at a feeding platform. For slaughter, the cattle were formed by a method of analogous groups. Following the EUROP system, the coverage of the carcasses with the subcutaneous fat was visually evaluated in five classes. The colour of the muscular and adipose tissue was determined by a scale of 1 to 7. The marbling of the muscular tissue was evaluated on a scale of 1 to 12, and the thickness of the carcass fat was measured between the 12th and 13th ribs as per the JMGA method. For chemical analysis to be conducted, 300 g of m. longissimus dorsi were taken from each cattle. The minced meat from that place was analyzed for total fat content – according to DSTU ISO1443:2005, mass, total ash - according to DSTU ISO 936-2008, moisture – according to DSTU ISO 1442-2005, pH – according to DSTU ISO 2917-2001 with the use of the laboratory ionometer (I-160M), penetration with the use of the automatic penetrometer PM DH in the laboratory of the department of meat, fish and seafood technologies of the National University of bioresources and nature management of Ukraine (NUBNMU). The beef's moisture-retaining capacity, broth tasting, and cooked meat were carried out in the "Meat Quality" laboratory of the Department of Milk and Meat Production Technologies of the NUBNMU. As the amount of subcutaneous fat increases, the marbling class of the bull beef does not increase. The development of the subcutaneous adipose tissue has no impact on the colour, pH, boiling, and transverse cut force of the beef. Due to better subcutaneous adipose tissue development, the meat has a higher moisture-retaining capacity than beef with its smaller amount. The development of the adipose tissue on the carcasses of the 21-month-old bull beef of the Ukrainian black and white dairy breed by the EUROP standard does not permit the prediction of the qualitative characteristics of the beef
The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour
Full text linkBiscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain flour or purple rice. This study aims to establish the ideal ratio of purple rice flour and plantain flour based on the quality attributes of biscuits. This study employed a one-factor, Completely Randomized Design (CRD) with five treatment levels and three replications. The observational data were analysed using ANOVA with the DNMRT further test at a 5% significant level. The treatment in this study compared purple rice flour and plantain flour to prepare biscuits. The ratio of purple rice flour to plantain flour had a very significant (p <0.01) effect on water content (3.56%), ash content (2.11%), fat content (25.18%), crude fiber content (17.85%), protein content (4.72%), and carbohydrate content (61.49%), but no significant effect (p >0.01) on antioxidant activity (55.83%). Except for protein, all treatments meet the SNI's requirements for biscuit quality. Based on the organoleptic test of taste, aroma, texture, and colour preferred by panellist with score of A (90-10) 3.52%, B (80-20) 3.97%, C (70-30) 4.42%, D (60-40) 5.03%, and E (50-50) 5.52% were obtained. The best-quality biscuits were in treatment E. (comparison of purple rice flour and plantain flour 50:50)
Evaluation of laying hen breeding conditions on the farm and egg quality in the cage and cage-free systems in the period after the peak of laying
Full text linkThe study aimed to examine laying hens in the cage and cage-free breeding systems, the quality of table eggs and energy consumption in the hall after the peak of laying. In the research, the following were investigated and statistically evaluated welfare of laying hens Bovans Brown was monitored in three different rearing systems based on resources and animals. The research was designed into the post-peak laying period, at the age of laying hens from 34 to 47 weeks and a rearing system of enriched cages on deep litter and in aviaries. Statistical analyses of the measured data of the established indicators were performed with the SAS program package, version 8.2, for statistical characteristics, significance, and correlation relations. The proportion of laying hens dying was lower in aviaries compared to cages and on deep litter (p ≤0.05); in cages and on deep litter was comparable (p ˃0.05). The weight of laying hens was comparable (p ˃0.05). Feed consumption per hen, day, and egg was highest on deep litter (p ≤0.05). The proportion of eggs with a cracked shell and contaminated with dropping was highest on litter (p ≤0.05). Energy consumption in the hall expressed per layer and day was comparable in all three breeding systems (p ≤0.05). Among some selected indicators of laying hen welfare, egg quality and energy consumption in the hall during breeding and correlation relations (p ≤0.05) were statistically significant within individual breeding systems. The question of laying hen welfare and improving cage-free systems because of the adopted legislation banning breeding in a cage system requires further research to adopt best practices regarding resource-based, management- and animal-based parameters. Based on the results about welfare conditions, including energy consumption in halls and egg quality, it is an open question for comprehensive, interdisciplinary research
Utilization of different yield regulation methods of the vine for production of wines of higher designation protected of origin
Full text linkGrape yield regulation is a method used to improve grape quality parameters. Experiments were carried out in 2021 on the grapevine (Vitis vinifera L.) wine varieties 'Feteasca regala' and 'Sauvignon blanc', focusing on the effect of two different methods of grape yield regulation on its selected parameters and must sugar content. The first method used was cluster thinning, leaving one bunch on the shoot. The next method used was cluster tipping when we removed the terminal part of each bunch. Yield reduction was carried out in the period between pea-sized berry phenophase (BBCH 75) and bunch closure phenophase (BBCH 77). The operations were carried out manually. Cluster thinning did not lead to a statistically significant difference in bunch weight compared to the control in any of the studied varieties. We observed a statistically significant (p <0.05) decrease in the average bunch weight in the variant cluster tipping. The 'Feteasca regala' hectare yield was 32.25% lower in the cluster thinning than the control. The hectare yield in the cluster thinning variant was reduced by 46.61% compared with the control. Cluster thinning variant of the Sauvignon blanc variety had a 19.13% lower yield than the control variant. The cluster tipping variant had a 29.03% lower yield than the control variant. In the case of the cluster thinning method, we observed a greater decrease in grape yield compared to the cluster tipping method. The obtained results indicate that cluster tipping method is preferable to the cluster thinning in terms of the profitability of grape production. The must sugar content was statistically significantly (p <0.05) increased in all the yield reduction variants. The variety 'Feteasca regala' had the highest sugar content of the must in the cluster thinning method, 19.42 kg/hL. The highest sugar content of 'Sauvignon blanc' was 21.33 kg/hL in the variant with cluster tipping. This shows that regulating the grape yield can improve the quality parameters of the grapes. On the other hand, it may lead to a decrease in yield per hectare below the break-even point. The justness and intensity of the method used must be carefully considered.
The impact of the application of the economic value-added method in the food company
Full text linkOne of the most popular methods to measure the performance and success of the company has become the economic value added. EVA supports strategic planning, and management can measure and evaluate performance at the division level. Through it, you can find results that are important not only for the company's management and the owners but also for the company's shareholders. For businesses in the market, it is essential to measure and evaluate the performance of the business, as they are exposed to the risk of competition and, of course, pressure from the environment. However, many companies are underestimating this measurement due to time-consuming and evaluating business performance based on financial statements. Therefore, they can only assess traditional indicators, often insufficient to determine the company's performance. The paper aims to inform readers about all necessary information related to the EVA method and draw the calculation on a specific example. We have determined the application of the method to a particular company as our primary goal. Therefore, we can get information on the performance of the selected company. The applied values and data are further applied and interpreted, which results in how the company manages its assets and how it can continue to improve its performance