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The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers' preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method. [ABSTRACT FROM AUTHOR]

The aim of research was to verify variability of selected parameters of hygienic quality of chickpea spreads in relation to the used ingredients and storage conditions. Four basic groups of chickpea spreads (A, B, C, D) contained the same ingredients (boiled chickpea, salt, garlic). The decisive factor for assessing their hygienic quality was the addition of two different vegetable oils and lemon juice. The chickpea spreads were analyzed fresh, then after 24 and 48 hours of storage at a temperature of 4 and 8 °C. Using the plate dilution method was detected the presence of the total viable count (TVC), coliform bacteria, Bacillus cereus, microscopic filamentous fungi (MMF) and yeast. The following parameters were determined within the physic-chemical analyses: pH, water activity and salt content. The data were processed to the analysis of variance (ANOVA) in the general linear models (GLM), Scheffe's test and Pearson correlation coefficients (rxy). The presence of MFF and yeast in samples of chickpea spreads was minimal. A higher amount of yeast was detected in the spread with sunflower oil (B - on average of 4.9.10² CFU/g). The least amounts of coliform bacteria were found in the group of chickpea spreads with olive oil (<4.10¹ CFU/g). The presence of the bacterium B. cereus was not proven (<1.10¹ CFU/g). On the contrary, in chickpea spreads there was a higher representation of TVC (from 3.08 to 4.52 log CFU/g). High water activity (0.95 to 0.99) together with pH range (6.16 to 6.45), chickpea spreads are an ideal medium for the growth of various microorganisms. The average values of NaCl in fresh chickpea spreads were from 0.624 g/100 g (D) to 0.783 g/100 g (B). Most correlations between individual indicators in chickpea spreads were not statistically significant (P>0.05). A statistically highly significant difference between the two variables - pH and aw (P<0.01) was detected in sample A8b. The results showed that the chickpea spread with olive oil and lemon juice had the best properties in terms of safety. However, spreads represent an ideal environment for the growth of various microorganisms. [ABSTRACT FROM AUTHOR]

The decision-making process of consumers buying organic food is affected by several factors. Because of organic agriculture in Romania is growing, the objective of this paper was to analyze consumer opinions and preferences concerning organic food products in Romania. The survey involved 350 respondents. The respondents were divided into two groups using the Hierarchical multiple factor analysis (HMFA). The strongest reason for buying organic food for Romanian respondents is health care, presented by 42% of respondents. Respondents prefer to buy organic foods directly from the producers, followed by supermarkets, specialized shops and pharmacies. The prevailing price of monthly purchase of organic food is 10 to 20€. The respondents are able to pay for organic food from 5 to 10% more than for conventional food.

In purpose to examine the antioxidant activity of 15 natural honeys of different origin ABTS method was used, total phenol content and dry matter content of honey samples were determined. Honeys were collected from different locations of Slovakia, Poland and Serbia and were represented as monofloral and multifloral samples (10) which originated from Poland and Slovakia, forest samples (4) originated from Serbia and honeydew honey. Average values of antioxidant activity observed in samples of honeys ranged from 0.62 to 4.63 mmol/kg. The highest antioxidant activity was detected in buckwheat honey and the lowest was shown in acacia honey. By observing the impact of individual honey samples on antioxidant activity it was found that the sample had a highly statistically significant effect. 10 homogeneous groups which varied in the antioxidant activity among each other were established by all 15 samples. Antioxidant activity of honeys could be a positive influence factor in terms of honey differentiation, especially in the case of the forest honeys collected from different places. Monofloral and multifloral honeys (10) established 5 homogenous groups, but in the case of several multifloral honeys which originated from different places of Poland and Slovakia no statistically significant differences were found.

Million tons of food is wasted annually in the EU, and one of the possibilities how to decrease it, is in transformation of food waste into products of commercial use. The aim of this work was to evaluate by-products (BP) of plant processing as a potential source of biologically valuable substances for its further utilization in food/feed processing. Several kinds of BP were tested: apple, buckwheat, grape (Alibernet, Cabernet, Irsai Oliver, Traminer red), chilli and tomato for their content of individual phenolic substances, fiber and nitrogen substances. After their drying and grinding, BP were analyzed and applied as the powder into the food products. Nitrogen substances were analyzed by Kjeldahl method, the crude fiber by the Hennenberg-Stohmann method and phenolic substances by high-performance liquid chromatography with diode-array detection (HPLC - DAD). Having in mind that BP can be an good source of selected nutrients for food/feed industry, we tested their application into gluten free food products such as corn bread and rice muffins in order to evaluate their sensory properties (sensory panel) and texture analysis (TA.XT Plus). Nitrogen substances ranged from 1.7% (buckwheat) to 15% (chilli), fiber from 11% (Tramin red) to 54.11% (buckwheat). High contents of resveratrol (up to 1781.01) were monitored in white varieties of grape BP. Irsai Oliver contained relatively high content of gallic acid (284.11 mg x kg-1), it was also present in Tramin BP (34.48 mg.kg-1). Another interesting component detected was rutin (116.21 mg x kg-1 in tomato BP), but also other phenolics were found. Model gluten free rice muffins with Cabernet grape BP (3%) and cornbread with apple BP (3%) were well evaluated by sensory panel, detected firmness of the products was comparable (1423 vs. 1339 g). We prepared very well accepted gluten free muffins based on rice flour and xylitol with Cabernet BP addition, showing an interesting violet color of products and supposing to have higher content of fiber, protein and phenolic substances as well corn bread with oligofructose and apple BP, both products without any synthetic food additive application that is common for all gluten free products. We can conclude that observed BP are still an excellent source of selected nutrients for food/feed industry. When speaking about BP application into gluten free food products such as corn bread and rice muffins, it is known that in patients with celiac disease, nutrient malabsorption is often observed and deficiencies in several nutrients is demonstrated. [ABSTRACT FROM AUTHOR]

The aim of research was to verify scientifically variability of selected parameters of hygienic quality of fresh (A), marinated (B-E) and grilled (G) poultry meat in relation to its storage conditions. Marinated meat was kept under various conditions (12 hours and 48 hours at a temperature of 0 to 4 °C and 5 to 8 °C) until it was heat-treated. Using microbiological and physico-chemical methods, poultry meat was analysed in fresh, marinated, as well as grilled state. During the experiment period, water activity, pH, salt, and fat content, but also TVC - total viable count of microorganisms, coliforms, MFF - microscopic filamentous fungi and yeast were analysed. The value of aw ranged from 0.92 (EG) to 0.99 (AG and D). The range of mean pH values ranged from 5.82 to 6.15. The salt content was lowest in fresh meat (0.16 g/100g), in samples of marinated meat it ranged from 0.38 to 0.47 g/100g. Thus, in neither case was the maximum permitted salt content (1.3 g/100g) exceeded. The difference between the lowest and the highest fat content was very observable. The lowest value of fat content 3.40 g/100g was obtained in the sample AG. On the contrary, the highest fat content (10.24 g/100g) was detected in the sample D. The average TVC value in fresh poultry meat was 4.01 log CFU/g. In marinating process, the value increased to 4.21 log CFU/g (12 hours, 0 to 4 °C) and to 4.65 log CFU/g (48 hours, 5 to 8 °C). Microorganisms were present in number of less than 1.10¹ CFU/g in grilled meat. The number of microscopic filamentous fungi and yeasts was low in fresh meat and marinated meat (<4.10¹ CFU/g). After grilling they were not detected. Coliforms indicating the cross contamination were not present in the samples. All the obtained results were statistically evaluated. The data were processed to the analysis of variance (ANOVA) in the general linear models (GLM), Scheffe's test and Pearson correlation coefficients (rxy). [ABSTRACT FROM AUTHOR]

European Union legislation laying down rules for the dairy sector. The legislation defines the conditions under which milk and milk products intended for human consumption can be imported into the EU. Milk and milk products must come only from third countries that appear on the list of authorized countries. Establishments, where milk and milk products are produced, must be approved for export. The TRACES system is used on imports and the consignment must be accompanied by a certificate. This system ensures product traceability and prevents the introduction of diseases. An important role is delegated to the designated border control posts (BCPs) where the appropriate customs and veterinary inspections are performed by government institutions of the country. The European Union has adopted legislation to ensure the safety of food placed on the market in EU member countries. This legislation sets general hygienic requirements for food production based on the good manufacturing practice and the HACCP system. The criteria for microorganisms, chemicals, and applicable food additives are set. Also, the legislation contains requirements for product labeling. Part of the legislation concerns the common organization of the market in milk and milk products. These regulations contain rules for direct payments, subsidies, define the school milk system, etc. Specific legislation creates rules for organic bio food production, for production and labeling of products with the Protected Geographical Indication, Protected Designation of Origin, and Traditional Specialty Guaranteed. There is also legislation that defines the labeling of products intended for specific populations, e.g. gluten-free foods, lactose-free foods, etc. Areas not regulated by the legislation include the labeling of products with certification marks designed to highlight the suitability of food for religious purposes or quality certification. [ABSTRACT FROM AUTHOR]

Celiac disease is one of the most common metabolic disorders. Patients suffering from celiac disease have a limited intake of nutritionally and sensory valuable foods. On the other side, due to the absence of gluten in this kind of food there is found very often high representation of artificial food additives in order to replace gluten technological properties. The aim of this work was to design innovative gluten-free muesli bars, with no food additive use, sensory and nutritionally valuable, in terms of high protein and fiber content, no addition of sugar and labelled by approved nutrition claims. The muesli products were prepared from three types of gluten-free flakes, namely oats, rice and buckwheat and using of raw materials such as mixture of nuts, seeds, lyophilized fruit, mango puree and oligofructose, together, represented by 13 variants of samples (standard sample included). Prepared products were assessed by texturometric analysis and sensory evaluation (panel test). We analyzed the texture of all gluten-free bars by the TA.XT Plus texturometer (Stable Micro Systems, Surrey, Great Britain). Sensory analysis showed, that sample consisting of oatmeal, a mixture of nuts and oligofructose was the most acceptable by trained evaluators. The use of nuts in the preparation of muesli bars showed good textural and taste properties. The worst rated were bars prepared from rice flakes. The sample prepared from rice flakes, a mixture of nuts and oligofructose showed the highest firmness that is undesirable from consumer point of view. We can confirm the use of three nutritional claims on all designed gluten free products for protein content, high fiber and with no added sugars are by the appropriate EU regulatives. Due to the lack of quality products for celiacs on the market, we recommend designed additive free samples prepared from oatmeal and buckwheat flakes to producers in order to expand the range of quality products for people with gluten-free diet in the future. [ABSTRACT FROM AUTHOR]

Food fraud is one of the long-standing causes of scandals attracting particular attention for a long time. This study aimed to monitor food fraud in the European Union and to identify the relationships among the countries where the cases were reported, adulterated commodities (seafood, eggs, milk, meat, fish, and their products) and types of fraud. The secondary data were covered by the survey focused on consumer knowledge about fraudulent activities, ingredient substitution, masking of origin, mislabeling, placing on the market of foods not fit for human consumption within Slovak inhabitants. Primary and secondary data were used to achieve this aim. Primary data were obtained from the Food Fraud and Quality Knowledge Center (KCFFQ) and secondary data from the questionnaire survey from 354 respondents. During the period from 2017 to 2019, 163 cases of food fraud were reported, most of which originated from Italy and mainly concerned fish and fish products. Based on primary data and one-way ANOVA statistical tests, we confirmed five hypotheses. There was found no statistical impact of the country on the type of food fraud (p = 0.0067), but the significant effect was determined on which food was adulterated (p = 0.000001). There was no statistical correlation among years and countries where the cases were reported (p = 0.110), but the statistically significant correlation was confirmed among years and commodities (p = 0.0043) and types of fraud reported (p = 0.009). Based on the processed secondary data from the questionnaire, we can conclude some information or public interest in food fraud problems. [ABSTRACT FROM AUTHOR]

Biofortification of crops with selenium is one of the possible manners on how to increase selenium intake by humans. The effect of selenium fertilization in relation to selenium enrichment of pea and following the phytotoxicity symptoms in garden pea plants was studied. Pot experiments were established with a control variant without selenium addition and four variants where selenium was applied as sodium selenate into the soil in four different concentrations (1 - 6 mg Se.kg-1) before seeding. Garden pea was grown in pots for 60 days and then plant material was dried and submitted to analysis. The total content of selenium was determined by the ZET-AAS method in the roots, above-ground parts of the plant (stems, leaves, extracted pods), and in seeds of a pea. Dean-Dixon's test and paired t-test (α = 0.05) were used for statistical evaluation of the results. Transfer factors were calculated as a ratio between selenium content (mg.kg-1) in individual plant material and soil. Transfer indexes were calculated as a ratio between selenium content (mg.kg-1) in seeds and roots. The results showed that with the increasing addition of the Se to the soil, its contents in all parts of the plant proportionally increased. The content of the Se increased in the roots 43 to 173-fold, in the above-ground parts 79 to 372-fold, and in the seeds Se was accumulated 130 to 415 times more compared to control. Transfer factors and transport indexes were expressed. Transfer factors for pea varied from 11.05 to 19.25 in the case of Se transfer to the whole pea biomass. In the case of the Se transfer from soil to pea seeds, the highest transfer showed variant with addition 1 mg Se.kg-1 and the transfer factor gradually decreased with increasing addition of Se. Based on the amount of biomass produced, the experiments statistically confirmed the phytotoxicity of higher doses (4 and 6 mg Se.kg-1) of selenium to plants. The highest transport index values are shown variants with the Se addition 1 and 2 mg Se.kg-1 (2.03 and 1.77, respectively). In these variants, Se was used the most efficiently. Our results showed that the best biofortification results were obtained in experimental variants with the lower selenium additions (1 and 2 mg Se.kg-1). [ABSTRACT FROM AUTHOR]

Fruit and vegetable waste represent a significant source of nutrients, such as polyphenols, minerals, fibre etc. For the food industry, they make a huge contribution from an economic point of view. In our work, we observed the by-products of plant processing as possible local sources of biologically active componets for the further application in gluten-free products. The total polyphenols, antioxidant activity and crude protein in eight samples of plant by-products (apple, buckwheat, tomato, chilli and grape varieties of Irsai Oliver, Red Traminer, Alibernet, Cabernet) were determined. The crude protein content ranged from 1.4% in buckwheat pomace to 15% in chilli pomace. The highest polyphenol content was found to be in Alibernet grape pomace (256.9 mg.kg-1) and the lowest in chilli (155.15 mg.kg-1) pomace. The antioxidant activity of pomace ranged from 535.2 to 1359.49 mg.dm-3. Gluten-free products such as muffins and knäckebrots were designed, into which by-products were applied in the amount of 3%, except for chilli (0.5% addition). Developed gluten-free products were evaluated by sensory and texture methods. As the sample with the highest sensory quality were concluded to be muffins made with 3% addition of Cabernet pomace. Grape and apple pomace can be recommended in gluten- free muffin production and tomato pomace in gluten free knäckebrot production. [ABSTRACT FROM AUTHOR]

This paper contains a comprehensive review of different types of foreign matter reported in Rapid Alert System for Food and Feed (RASFF) during the period 2016 - 2018. It provides information on incidents of foreign matter contamination discussed and mined in terms of types of foreign bodies, food products involved and geographic distribution within indicated European regions. By analysing the presence of foreign bodies in different European regions (Eastern, Northern, Southern, Western Europe), we found, by means of statistical evaluation, that there were differences in some of the data obtained with respect to the country reporting a foreign body. We found that plastic, glass and metal were the most commonly reported in Western Europe, pests and rubber in Northern Europe. As far as food commodities are concerned, bakery and confectionery products, fruit and vegetables and convenience foods were most frequently reported and the notifications came most often from Western Europe. Notifications from this part of Europe were made with regard to other monitored commodities as well. Regarding the notification type, the most frequent one was an alert and, in the case of a risk decision, serious risk constituted the largest part. [ABSTRACT FROM AUTHOR]

The positive effects of fruit on human health are mainly attributed to their antioxidant activity. The aim of this work was to observe public awareness about antioxidants consumed in fruit, to analyze their preferences and the frequency of fruit consumption in selected population groups. Preferences were assessed by questionnaire, which was attended by 220 respondents. Information about the presence of antioxidants in fruit showed 85% of respondents. Temperate zone fruit is prefered by 48% of respondents and 52% of respondents prefer fruit of southern zone. Fresh fruit is consumed by 54% of respondents, 18% of respondents prefer fruit juices, compotes are consumed by 12% of respondents, fruit spreads by 11% of respondents, and 5% favour the dried fruit. Fruit is consumed by 31% of respondents once to three times a week, 26% of respondents consumed fruit once a day, 23% occasionally and 20% of respondents more times a day. In terms of sex, higher fruit consumption was recorded at women who consume fruit mostly once a day, while men only once to three times a week. The relationship between place of residence and the possibility to grow their own fruit as well as preference between home and the consumption of fruit by country of origin was confirmed. [ABSTRACT FROM AUTHOR]

The colour and limpidity are the first sensory attributes of wines that are appreciated by consumers, predisposing their acceptance or rejection. The aim of this work was to monitor the effect of harvest, processing (different clarification and treatment of must) and storage on the quality of Sauvignon wine. The wines were stored for two years in the wine cellar at 12°C and 70 % of humidity, in the bottles. The acid content, residual sugar and alcohol content among chemical parameters and sensory profile of wines were observed. Sensory quality of wines was evaluated by the aromatic profile (profile method). Based on acquired results, two years of wine storage significantly affected the total acid content of wines and alcohol content. Different treatments of must affected residual sugars, the variant with the maximum dose of the clarification preparation (highly pure cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents) showed statistically the highest content of residual sugars. From the sensory point of view, sensory profiles of wines were different compared to the first and second harvest of grape, sensory profiles of wines were changed also after two years of storage. The fourth variant appeared to be the best stable, treated with the addition of clarification preparation at the dose of 30 g. 100 L-1 must. Because from the same variety Sauvignon were produced wines of different chemical and sensory qualities, some gastronomy recommendations were done as well. [ABSTRACT FROM AUTHOR]

Consumers’ buying behavior and preferences are affected by many factors such as the product quality, price, labeling and country of origin. The objective of this paper was to examine the opinions of the Slovak consumers about the purchase and consumption of eggs and identify their preferences at egg purchase. The input data were obtained using a questionnaire survey. The method of descriptive statistics and selected methods of measuring dependence or associations were used. The existence of statistically significant relationships was verified by the Pearson chi-square test or by the Fisher's exact test. The statistical proof of relationships was evaluated based on the significance of the test characteristic (p-value). The existence of dependence between the most important factor affecting purchasing of eggs - a price of eggs, and the age of the respondent - was confirmed. Further, the relationship between the preferred place of buying eggs and the classification criterion was also proved, i.e. whether a respondent is a breeder of the egg type of hens or not. The relationship between the preferred place of buying eggs and the gender of a respondent was confirmed as well. There was determined the dependence on the gender of a respondent in the question related to eggs consumption. [ABSTRACT FROM AUTHOR]