Papers by Zuzana Ciesarova
Polish Journal of Food and Nutrition Sciences, May 24, 2019
The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperatu... more The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperature combination in plum purée derived from two species was investigated. An optimized method for reducing ACR and HMF formation in thermally-treated plum purée was developed using a Central Composite Design model. Precursors of contaminants and their in uence on the heating of plum purée were evaluated as well. The contaminants content was determined in thirteen running variants in the temperature range of 59.3 200.7°C, and heating time between 5.9 and 34.1 min. The model allowed establishing that the lowest ACR content was reached at 5.9-min exposure time and 130°C temperature, for both plum species (3.91 g/kg and 8.73 g/kg for Prunus cerasifera (P1) and Prunus domestica (P2), respectively). The lowest quantity of HMF was found at 20-min exposure time and 59.3°C temperature for both plum species (0.25 mg/kg and 0.18 mg/kg for P1 and P2, respectively). The results obtained allowed predicting the ACR/HMF levels in plum purée at different heating conditions. * indicates signi cant difference between samples (p<0.05); DW dry weight.
A method for determination of furan using a headspace gas chromatography-mass spectrometry techni... more A method for determination of furan using a headspace gas chromatography-mass spectrometry technique was validated for routine application in food control. Validation was performed by evaluating the following characteristics: precision, trueness, recovery, limit of detection, limit of quantification, operating range and calibration. Uncertainty statements obtained for tomato ketchup (limit of detection 0.9 μg.kg-1 ; limit of quantification 2.9 μg.kg-1 ; recovery 103, 107 and 115%, respectively; relative standard deviation 4, 5 and 8%, respectively) confirm that the mentioned method is suitable for determination of furan in this food matrix. The method was also used for determination of furan in such food as baby food, canned meat and vegetables, liquid seasoning, sauces and coffee. As found, levels ranged from lower than the detection limit up to 920 μg.kg-1 .
Molecules, Apr 20, 2019
Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) f... more Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were also evaluated. Results: The contaminant content formed in samples was analyzed on thirteen running variants using a temperature range of 59.3-200.7 • C, and for heating durations between 5.9 and 34.1 min. The calculated equations of contaminant formation in sea buckthorn purée have established that the minimum content is formed at the lowest exposure time, between 10 and 20 min, for both ACR and HMF. The lowest ACR content was attained at 5.9-min exposure time and 130 • C temperature (0.3 µg/kg). For HMF the results revealed a lower quantity at 59.3 • C for 20-min exposure time (1.4 mg/kg). Conclusions: the found model is useful for the prediction of the best temperature/time conditions of the thermal treatment to obtain the lowest contaminates levels in the final product.
Elsevier eBooks, 2016
The l -asparaginase enzyme application prior to a heat treatment of potato-based and cereal-based... more The l -asparaginase enzyme application prior to a heat treatment of potato-based and cereal-based foods is a progressive way to prevent the excessive formation of acrylamide. l -Asparaginase, originally used as a pharmaceutical agent, after an adjustment for commercial production is ready for application in food processing to effectively reduce the final acrylamide content in many food products. Various applications of l -asparaginase were described in a laboratory or a pilot scale of many food processes. It was successfully used in French fries and potato crisps preparation with 62% effectiveness in acrylamide reduction as well as in cereal processing. It had >90% acrylamide reduction, as verified in bread, biscuits, gingerbread, and fried-dough pastry productions. No significant detrimental effects on the qualitative properties of the final products were observed. As a disadvantage, higher costs of food production and the necessity to adjust food-processing conditions to ensure an optimal performance of the enzyme need to be considered.
Czech Journal of Food Sciences, 2004
Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without ... more Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13 C 3-acrylamide and D 3-acrylamide as internal standards. A suitable agreement between the results obtained from two independent laboratories was achieved; the difference was less than 5%. Using average level of acrylamide in crisps 986.5 µg/kg and mean consumption data on potato crisps in Slovakia it was calculated that consumers are exposed to 8.5 µg acrylamide daily from its which means 0.12 µg/kg body weight/day. This amount contributes to 20-40% of daily acrylamide intake from food.
Kvasný Průmysl, Jul 1, 1990
Íorm and size as in batch cultures. The plot between the morphological changes and the content of... more Íorm and size as in batch cultures. The plot between the morphological changes and the content of nÍtrogen compounds Ín the cell biomass was proved.
Ratarstvo i Povrtarstvo, 2020
Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wh... more Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fibers. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of the hexaploid triticale cultivar-Odisej‖ for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for-Odisej‖ were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, and hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from the refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of the cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can successfully be used in cookies production. The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour.
Kvasný Průmysl, Apr 1, 1996
Food Research International, Jul 1, 2020
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Czech Journal of Food Sciences, Feb 28, 2009
Furan and its derivatives were identified in a small number of heat-treated foods back in the 60'... more Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as "possibly carcinogenic to human" by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.
Polish Journal of Food and Nutrition Sciences, 2011
... The same concentra-tion was used as an internal standard during sam-ple preparation. RESULTS ... more ... The same concentra-tion was used as an internal standard during sam-ple preparation. RESULTS AND DISCUSSION ... REFERENCES 1. Tareke, E. - Rydberg, P. - Karlsson, P. - Eriksson, S. - Tornqvist, M.: Analysis of acrylamide, a carcinogen formed in heated foodstuffs. ...
Journal of Food Science and Technology, Sep 7, 2017
LC-MS/MS method was applied for determination of free amino acids in honey without derivatisation... more LC-MS/MS method was applied for determination of free amino acids in honey without derivatisation steps. Twenty free amino acids including aspartic acid, asparagine, glutamic acid, glutamine, alanine, arginine, glycine, leucine, histidine, hydroxyproline, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, valine and ornithine were analyzed in thirty honey samples from Poland and Slovakia. The analysis covered: acacia, lime, rape, multifloral and forest types of honey. Applied method was characterized to had good sensitivity with limit of detection ranged from 3.0 ng/ cm 3 for valine to 13.0 ng/cm 3 for hydroxyproline. Average content of proline (main amino acid component in honey) ranged from 151.46 lg/g (rape honey from Slovakia) to 389.66 lg/g for forest honey (honeydew honey) from Poland. In analyzed honeys large quantities of glutamine, glutamic acid, lysine, phenylalanine, asparagine, alanine, and valine were also found.
Food Hydrocolloids, Aug 1, 2018
The main route for acrylamide formation is the reaction between reducing sugars and asparagine. A... more The main route for acrylamide formation is the reaction between reducing sugars and asparagine. As foods pH modulates acrylamide formation, cooking under the lowest pH is a possible mitigation strategy, as long as it does not compromise the expected foods sensorial characteristics. Polymeric acid compounds, such as pectin or pectate, which are acidic polysaccharides, can provide acidity without significant interference in taste or colour. To prove this hypothesis, biscuits were prepared with tartaric acid (control to acidic effect), and galacturonic acid in monomeric (GalA), oligomeric, and polymeric forms (pectin or pectate). While 1% GalA leads to 95% increase in acrylamide, biscuits prepared with 5% pectin had a 67% decrease. Replacing sucrose with fructose increased the acrylamide levels in control biscuits above the benchmark level of 150 mg/kg recommended by EFSA for children. However, addition of pectin/ pectate had an effective acrylamide mitigation by lowering its content below these indicative values.
Journal of microbiology, biotechnology and food sciences
The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monoflora... more The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n = 6), forest (n = 12) and chestnut (n = 7) were collected. The parameters such as moisture content, water activity, electrical conductivity, pH, free acidity, and 5‑hydroxymethylfurfural (HMF) content were assessed for physicochemical characterization and comparison of all monofloral honeys. Electrical conductivity showed to be the most significant indicator for honeydew origin, that together with pH and aw led to 81.54 % correct classification of samples according to honey type using multivariate statistical analysis. In context to undesirable fermentation and spoilage, aw value below 0.600 showed to be an important control parameter that could be recommended to control especially for creamed rapeseed honeys.
Potravinarstvo Slovak Journal of Food Sciences
The research aimed to investigate the variability of the acrylamide content in French potato frie... more The research aimed to investigate the variability of the acrylamide content in French potato fries depending on the type of oil and the length and conditions of deep-frying. Deep-frozen pre-fried potato French fries primarily intended for catering establishments were deep-fried parallel in two oils (multi-component oil and rapeseed oil) at the same conditions (175 °C/4 min and 200 °C/3 min) until the limit for total polar compounds (TPCs) content (24%) was reached. The samples were analysed immediately after removal from the package, after the first frying and when the TPCs was exceeded. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) was used to determine acrylamide. Mathematical and statistical evaluation of the results was according to the indicators of descriptive characteristics, i.e., arithmetic mean, standard deviation (SD), and coefficient of variation (%). Analysis of variance (ANOVA) was used to compare groups, i.e.,...
BioResources, 2021
The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of s... more The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. The choice of a suitable solvent system is necessary so as not to skew the results. Undiluted juice of sea buckthorn berries is not suitable for the mentioned analyzes. Sea buckthorn juices were evaporated under vacuum until completely dry and then dissolved in 100% methanol, 96% ethanol, 70% ethanol, and 50% acetone. The 70% ethanol extract of sea buckthorn juice had an average of 1.3- and 1.6-times greater TPC and TFC values than other extracts, respectively. The 70% ethanol extract of juice contained 29 mg gallic acid equivalents (GAE)/g dw and 4 mg catechin equivalents (CE)/g dw. The results of the antioxidant activity of the extracts determined by EPR spectroscopy had an error rate ~ 2.5 times lower than the UV-VIS analysis. The high...
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Papers by Zuzana Ciesarova