Most important results achieved in 2010
authors from other organizations are marked by an asterisk (*)

A kit for detection of soybean allergen.
A sandwich ELISA system with one specific antibody on a solid phase and another specific antibody conjugated with radish peroxidase was designed and optimized. The system is very sensitive (sensitivity cca 0.5 ppm), enabling assays without sample dilution up to the value of 100 mg/kg. Using this system, very good results were reached in the external system of quality control FAPAS. The disadvantage of this sandwich system is the markedly reduced detectability of soybean after its thermal or hydrolytic treatment.

Thermal history of foods in distribution chain.
As a part of the study of thermal history of foods in the distribution chain, the thermal history of 109 samples of Hermelín cheese from purchase to home consumption was recorded using memory temperature sensors. Distribution functions of temperatures and times for respective sections of the distribution chain were subsequently created from the data measured. Temperatures and times within the first two sections of the chain (producer-to-grocery delivery, storage in chilled display cabinet) were adopted from the literature. A strain with the growth data available in the literature, L. monocytogenes NCTC 5348, was chosen. Both pH and water activity were measured during cheese storage. Frequency distribution of the growth of microorganisms at the end of the distribution chain was then calculated by the Monte Carlo method using the @risk software. The sample from the production has the maximum concentration 0 CFU/25 g, which was the input concentration in the model. Furthermore, interventions were implemented in the form of temperature changes during refrigerator storage and in the course of cheese purchase and transportation to follow their influence on the growth of microorganisms. The possibility was proven of using a statistical approach to measure the concentrations limiting the growth of pathogenic microorganisms in foods. The adoption of this method to a real food helped to quantify the influence of such interventions in the form of temperature changes on the growth of L. monocytogenes.

A procedure for preparation of bioactive ingredients from egg white.
A procedure was elaborated to prepare
- ovomucin, which can be used as a food additive for enhancing the whipping properties,
- ovalbumin, which has wide applications in food processing,
- avidin, a significant protease and transferrin inhibitor used for iron fortification of foods.

A laboratory experimental prototype for preparation of nanofibers and nanoparticles.
The first one-cylinder model for rotary fiberization was designed. Furthermore an experimental model was designed for nozzle-free electrostatic fiberization using a flat electrode. Agar and gelatine matrices (non-linked, enzyme- or radiation-crosslinked), PVA (non-linked or radiation-crosslinked) and cellulose derivatives (e.g. CMC) mixed with PVA were successfully fiberized. The diameter of the fibres produced ranges within tens to hundreds of nanometres.

Gabrovská D., Ouhrabková J., Rysová J., Laknerová I., Fiedlerová V., Holasová M., Winterová R., Novotná P., Průchová J., Strohalm J., Landfeld A., Němečková I.*, Kejmarová M.*, Roubal P.*, Loučková K.* (2010): Nové druhy ovocno-zeleninových šťáv. [New sorts of fruit-vegetable juices .] Úroda 12, 2010, vědecká příloha 633-636, ISSN 0139-6013.
The development of new mixed fruit-vegetable juices with less used vegetables as cabbage, celeriac and parsnip was the aim a part of research project. These juices could offer consumers new tastefully interesting products. The nutritional and sensory evaluations were carried out in juices produced in laboratory. The contents of total phenolic compounds, ascorbic acid and antioxidant activity were determined as well.

Gabrovská D., Vavreinová S. (2010): Funkční potraviny. [Functional foods.] Potraviny - součást zdravého životního stylu. Interní medicína 12, 70-75, editor doc. MUDr. P. Kohout, Ph.D., vydavatel Solen, s.r.o., ISBN 978-80-87327-39-5.
The contribution summarizes present knowledge of functional foods from the point of view of development, production a utilization in nutrition of population. Some examples of functional components, their effect and sources are mentioned. The best known functional foods on the market in the Czech Republic are also introduced.

Laknerová I., Mašková E., Holasová M., Fiedlerová V., Gabrovská D., Winterová R., Vaculová K.*, Martinek P.*, Stehno Z.*, Ehrenbergerová J.* (2010): Kvalitativní hodnocení netradičních forem pšenice pro potravinářské využití. [Qualitative evaluation of nontraditional forms of wheat for food applications.] Úroda 12, 2010, vědecká příloha, s. 653 – 656, ISSN 0139-6013.
The main aim of the work was to obtain the initial information on some nutritionally valuable substances in the grain of unconventional wheat forms. The content of vitamin E, thiamin, riboflavin, niacin, pyridoxine, pantothenic acid, phenolic acids, total polyphenols and carotenoids in seven forms of common wheat (Triticum aestivum L.) with colored grain and eight genotypes of emmer (Triticum dicoccum Schrank), grown under field conditions of localities Kromeriz and Praha-Ruzyně in the years 2008-2009, were determined. Data obtained by chemical analysis can be used for the application of a nutritionally interesting unconventional cereals in bakery and pastry production.

Macháčková M.*, Holasová M., Mašková E. (2010): Full value documentation in the Czech Food Composition Database. [Plnohodnotná dokumentace v České databázi složení potravin.] European Journal of Clinical Nutrition 64, S64-S67.
The aim of this project was to launch a new Food Composition Database (FCDB) Programme in the Czech Republic, to implement a methodology for food description and value documentation according to the standards designed by the European Food Information Resource (EuroFIR) Network of Excellence and to start the compilation of a pilot FCDB. Foods for the initial data set were selected from the list of foods included in the Czech Food Consumption Basket. The selection of 24 priority components was based on the range of components used in the former Czech tables. The priority list was extended with components for which original Czech analytical data or calculated data were available. The values that were input into the compiled database were documented according to the EuroFIR standards within the entities FOOD, COMPONENT, VALUE and REFERENCE using MS Excel spreadsheets. Foods were described using the LanguaL Thesaurus. A template for documentation of data according to the EuroFIR standards was designed. The initial data set comprised documented data for 162 foods. The values were based on the original Czech analytical data (available for traditional and fast foods, milk and milk products, wheat flours), on the data obtained from the literature (e.g. fruits, vegetables, nuts, legumes, eggs) and on calculated data. The Czech FCDB programme has been successfully relaunched. The inclusion of the Czech data set into the EuroFIR eSearch facility confirmed the compliance of the database format with the EuroFIR standards. The MS Excel spreadsheets are applicable for full value documentation in the FCDB.

Ouhrabková J., Gabrovská D., Rysová J., Vavreinová S., Paulíčková I., Němečková I.*, Roubal P.*, Pechačová M.* (2010): Utilization of vegetable raw materials as alternatives to cow´s milk. [Využití rostlinných surovin jako alternativy kravského mléka.] Agronomy Research 8, Special Issue II, 327-331.
Dairy-free spreads from vegetable raw materials based mainly on millet, buckwheat, amaranth, oat and chickpea were developed. Other components of the spreads were root vegetables, sunflower seed, seaweed, dietary fibre, tofu and vegetable oil. The spreads are suitable especially for patients suffering from milk proteins allergy, lactose intolerance and celiac disease. The spreads are rich in soluble and insoluble dietary fibre. The spreads were subjected to a nutritional and sensory evaluation. They were also well accepted by the public at the Gastronomic Fair held at the Karlštejn Castle in April 2008. The developed spreads may enrich the assortment of foods suitable for patients suffering from milk proteins allergy or lactose intolerance.

Štumr F.*, Gabrovská D., Rysová J., Hanák P., Plicka J.*, Tomková K.*, Dvorská P.*, Cuhra P.*, Kubík M.*, Baršová S.*, Karšulínová L.*, Bulawová H.*, Brychta J.* (2010): ELISA kit for casein determination:Interlaboratory study. [Souprava ELISA pro stanovení kaseinu - mezilaboratorní studie.] Journal of AOAC International 93(2), 676-682.
A collaborative study was performed in 8 laboratories to validate an ELISA method developed for quantitative determination of casein in foods. The ELISA kit used is based on rabbit polyclonal antibodies. The kit is quite specific, no false positive results or cross-reactivity with a broad range of food matrices with zero content of milk proteins were obtained. All participants within the study received the casein kit including the standard operating procedure, the list of samples, the samples themselves and the protocol for recording the test results.
The study included 9 food samples: wheat flour, buckwheat flour, instant potato purée with milk, instant coffee with sugar and cream, fancy bread mix, salami, liver pâté, chocolate muesli with nuts and gluten-free bread mix.
Three food samples with declared zero content of milk proteins showed the casein content lower than the lowest casein standard (1.0 mg casein/kg) in most laboratories and measurements (64 %). In 98% of the cases, the casein content was lower than the estimated LOQ. Two food samples with no dairy ingredient declared on the ingredient list contained casein levels higher than the second casein standard (3.0 mg CAS/kg) and the third standard (10.0 mg CAS/kg), respectively. Four food samples containing milk as an ingredient were tested positive, three of them showed casein contents higher than the highest standard (30.0 mg casein/kg). The statistical tests (Cochran, Dixon) and analysis of variance (ANOVA) were used to evaluate the collaborative study results. Repeatability and reproducibility limits as well as the limits of quantification (LOQ, 1.8 mg CAS/kg) and detection (LOD, 0.5 mg CAS/kg) for the kit were calculated from the results of the collaborative study.

Tomková K.*, Cuhra P.*, Rysová J., Hanák P., Štumr F.*, Plicka J.*, Gabrovská D., Dvorská P.*, Kubík M.*, Baršová S.*, Karšulínová L.*, Bulawová H.*, Brychta J.*, Iametti S.*, Guisantes Del Barco J.A.*, Martínez Quesada J.*, Suñen Pardo S.*, Postigo Resa I.*, Takkinen K.*, Laukkanen M. L.*, Pardo M. A.*, Baranda A.*, Martínez de Marañon I.*, Jimenez E.*, Piknová L.*, Langerholc T.*, Čenčič A.* (2010): ELISA kit for determination of egg white proteins - Interlaboratory study. [Souprava ELISA pro stanovení proteinů vaječného bílku – Mezilaboratorní studie.] Journal of AOAC International 93(6), 1923-1929.
A collaborative study was performed in 11 laboratories to validate the ELISA method developed for quantitative egg white proteins (EWP) determination in foods. The ELISA kit used for this study is based on sheep polyclonal antibody. This kit does not produce any false positive results or cross-reactivity with a broad food matrix range with zero content of egg white proteins. All participants obtained the Egg ELISA kit-native with the standard operational procedure, the list of samples, the samples themselves and the protocol for recording the test results.
The study included 10 food samples. Four samples of food matrix with the declared zero EWP content contained less EWP than the first standard (0.5 mg/kg). Another sample of food matrix with zero EWP content actually contained more EWP than standard 3 (1.5 mg EWP/kg). Five food samples containing EWP as an ingredient were tested as positive and another one as negative. Statistical tests (Cochran, Dixon and Mandel) and analysis of variance (ANOVA) were used to evaluate the collaborative study results. The repeatability and reproducibility limits as well as the limit of quantification (LOQ, 1.4 mg EWP/kg) and that of detection (LOD, 0.43 mg EWP/kg) were calculated for the kit.

Prošková A., Kopicová Z., Kučera J., Škarková L.*: Lipase-catalyzed transesterification of rendering plant fat. [Lipázou katalyzovaná transesterifikace kafilerního tuku.] Research in Agricultural Engineering, 56, 3, 2010, 122-125. ISSN 1212-9151.
Soluble lipase (Lipozyme CALB L) was immobilized by covalent bond to chitosan pellets prepared from Aspergillus niger mycelium. This immobilized enzyme was compared with lipase of the same origin (Novozym 435) commercially immobilized by sorption on poly-(methyl acrylate). Novozym 435 shows much higher conversion of rendering plant fat in methanol under optimum conditions, having, at the same time, lower optimum temperature and lower stability at higher temperature. Novozym 435 gives conversion of about 50% of theoretical, which is in good accordance with basically catalyzed transesterification of rendering-plant-fat described elsewhere. Lipozyme CALB L immobilized on chitosan gives conversion of about 10% of theoretical value only.

Erban V., Eichlerová E., Průchová J., Strohalm J., Gabrovská D., Houška M. (2010): Vliv ošetření ovocno-zeleninových šťáv vysokým tlakem na mikrobiologickou kvalitu během skladování. [Influence of high pressure treatment of fruit-vegetable juices on their microbiological quality during storage.] Úroda 12, 2010, vědecká příloha 629-632, ISSN 0139-6013.
This work evaluates high pressure processing influence of fruit-vegetable juices (obtaining – see Gabrovska et al, NEW SORTS OF FRUIT-VEGETABLE JUICES, mentioned above) for microbiology activity during shelf life of juices. Microbiological activity was monitored as the total micro-organisms counts TMC, yeasts and moulds. Experiment results show that high pressure processing of fresh fruit-vegetable juices had the positive influence on their microbiology quality during storage. TCM, yeasts and moulds fit the standard requirements ČSN 569609 during 4,5 months storage at temperature 5°C.

Landfeld A., Strohalm J., Houska M., Kyhos K., Hoke K., Zitny R.* (2010): Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure. High Pressure Research, Vol. 30, No.1, 2010, 108-117.
The effect of high pressure on thermal diffusivity of mashed potatoes and olive oil was studied at a temperature range about 25–100° C. The preheated sample filled into a cylindrical Cu cup was loaded by nominal pressures of 400 and 500 MPa in a high-pressure chamber. The thermal diffusivity was estimated from the time–temperature decay during pressure holding time. Temperatures were measured at three different positions in the sample (wall, centre and at given radial distance). The recorded time–temperature profiles were compared with the prediction of a finite-element model assuming the linear temperature dependence of thermal diffusivity. Wall temperature data were used as a boundary condition. The difference between the measured and the calculated temperatures at the sample centre was minimised by the Marquardt Levenberg algorithm, giving optimal values of the model parameters A and B. Thermal diffusivity for both samples increased with temperature. The thermal diffusivity of mashed potatoes increased with pressure. The thermal diffusivity of olive oil decreased with pressure.

Landfeld A., Erban V., Kováříková E., Houška M., Kýhos K., Průchová J., Novotná P.: Decontamination of cut carrot by Persteril agent based on the action of peroxyacetic acid. Czech J. Food Sci., 28 (2010), No. 6, 564-571.
The use of cleaned and cut fresh vegetables for direct consumption without cooking is limited by the short shelf life caused by the fast growth of contaminating microflora. With the aim of reducing the contamination, we tested the possible use of peroxyacetic acid (brand name Persteril) as an additive. Peroxyacetic acid breaks down quickly into oxygen and acetic acid; with the latter quickly vaporising through the packaging. Tests were carried out on a model of pre-washed, cut, and re-washed carrots, which were left naturally contaminated to resemble real grocery store conditions. Four decontamination regimens were applied: (1) rinsing with ordinary tap (drinking) water, (2) rinsing with a 0.2% solution of Persteril, (3) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing, and (4) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing + another addition of concentrated Persteril after 24 hours. The total number of aerobe mesophilic microorganisms (TNM) and the numbers of yeasts and molds were monitored in the samples taken during 28-days of storage. The last decontamination regimen reduced the initial contamination TNM by about 1× 104 CFU/g or 4 log units and no further microbial growth was observed during storage. Yeasts and molds were reduced by about 3.16 × 103 CFU/g or 3.5 log units. No statistically significant changes in colour, texture or taste were noted during storage. There was a slight change immediately after the application in the odour of samples treated with concentrated Persteril; however, the odour returned to original levels during storage.

Perlín C., Gebler J.*, Svoboda K., Celba J., Hotový Z.*: Stav integrované prevence a omezování znečišťování životního prostředí v zařízeních cukrovarnického průmyslu v ČR. [Status of integrated environmental pollution prevention and control in sugar production facilities in the Czech Republic.] Listy cukrovarnické a řepařské, 126, 2010, č.11, s. 385-388. ISSN 1210-3306.
The documentation of seven applications for integrated approvals as required by Law No. 76/2002 Coll. and the decisions of regional authorities were analyzed to obtain source data for sugar industry BATs under the conditions of the Czech Republic. The levels of emissions originating from processing sugar beet to sugar and from sugar handling were assessed, with the exception of emissions from energetic premises and emissions to water. Liming, saturation, slice dryers and sugar dryers, sugar handling and exceptionally evaporators and sulphur kilns were identified as emission sources. The principal emissions consisted of solid pollutants (6 facilities), nitrogen oxides (5), sulphur oxides (4), CO (5) and volatile organic substances (in one case). Influences of climate, raw material quality, duration of processing season and other parameters on emission levels are discussed. The ranges of emission values are arranged in a table. Furthermore, energy and water consumptions in the premises monitored are compared, also in the tabular form.

Perlín C., Drbohlav J.*, Svoboda K., Celba J.: Stav integrované prevence a omezování znečištění životního prostředí v zařízeních mlékárenského průmyslu ČR. [Status of integrated environmental pollution prevention and control in dairy industry facilities in the Czech Republic.] Mlékařské listy č. 122, 2010, příloha Věda a výzkum, s. I-III, ISSN 1212-950X.
The documentation of 18 applications for integrated approvals as required by Law No. 76/2002 Coll. and the decisions of regional authorities were analyzed to obtain source data for dairy industry BATs under the conditions of the Czech Republic. The levels of reported emissions from milk processing and the levels of water and energy consumption were assessed. In view of the final goal, i.e. the BAT proposals for respective technological operations in the dairy industry, emissions from energy units and emissions to water were not included. In general, dryers were detected as emission sources, except for a smoking chamber in one case. Overwhelmingly, the emissions were represented by solid pollutants, owing to the processed raw material having the form of milk powder dust, i.e. a substance easily degradable biologically. The emission values are characterized by a relatively high variance within 4 to 8 orders of magnitude, depending on the measurement units used. Water consumption, mostly applied to the whole facility, fluctuates in the order of units for a unit of production, yet without a consistent specification of the unit of production. The same refers to energy consumption (electricity, heat).

Adámek L., Paulíčková I., Beran M., Urban M., Rutová E. (2010): Přísada zvyšující efektivnost fermentační produkce ethanolu. [Ingredient increasing efficiency of ethanol fermentation production.] Patent č. 302040.
This additive enhances the efficacy of the fermentation production of ethanol. It is applied in the quantity of 0.01 to 5 % w/w in case of dried buckwheat tops, or as a water extract prepared from the same quantity of dried buckwheat tops, or as 0.001 to 0.2 % w/w of rutin. This additive speeds up the course of ethanol production and enables the increase of the production volume by a more intensive utilization of the production equipment, thus significantly improving the economic parameters of the production.

Adámek L., Paulíčková I., Beran M., Rutová E. (2010): Přírodní jedlý obal na potraviny nebo léky. [Natural edible package for foods or medicaments.] Užitný vzor č. 20913.
These natural edible materials for packaging foods or drugs originate during the processing of juice and pomace from cabbage (Brassica oleracea L. convar. capitata (L.) Alef. var. capitata), especially red cabbage (Brassica oleracea L. convar. capitata (L.) Alef. var. rubra), and of raw cabbage.

Adámek L., Strohalm J., Houška M., Rutová E.: Hroznová šťáva se sníženým obsahem sacharidů. [Grape juice with reduced content of saccharides.] Užitný vzor č. 21423.
Freshly pressed grape juice contains about 20 % of saccharides. Conventional dilution of grape juice causes the loss of its flavour and aroma. The solution consists in the modification of saccharide content with help of grape juice filtrates and subsequent blending of respective filtration constituents. The resulting product contains the required percentage of saccharides and retains all the nutrients including the vitamins contained in the initial grape juice and the aromatic and sapid/appetising/flavouring substances.

From the viewpoint of applied research, the most significant results put into practice are as follows:

JET/EET (jednoduchý enzymatický test /easy enzyme test/ pro stanovení proteinů vaječného bílku). [EET (easy enzyme test) for determination of egg white proteins.] Realized by SEDIUM RD, s.r.o.; kat.č. EET 00410.
This qualitative test for rapid detection of egg white proteins in foods is primarily intended for the exclusion of the presence of eggs when checking raw materials or technological lines. Its application does not require any special laboratory equipment and the kit for 5 determinations contains all the necessary chemicals and utensils.
The samples are extracted in a simple way by manual agitation in extraction buffer and subsequent sedimentation for 10 min at laboratory temperature. The analysis proper lasts 1 hr. This test enables the detection of egg proteins in concentrations exceeding 0.5 mg/kg food.

Potravina s nízkým obsahem kalorií - plátek z kombinované bílkoviny. [Low calorie food – slice from combined protein.]
Realized by Sunfood, s.r.o.
This food is made from egg white, soybean protein, fibre and polysaccharides. Its energy value equals 303 kJ (72 kcal)/100 g. It is produced in the form of a slice, ready to use, but its flavour can be further adjusted. It can be used as a substitute for meat, but also in cold salads, or cut to small pieces for soup thickening. The slice is produced with basic flavouring for further processing, or marinated, smoked and crumbed. It is vacuum-packed in a plastic packaging and pasteurized, its shelf life is 10 weeks at 4 °C. It is distributed to health food stores under the brand name “Kadlík”.

Potravina s nízkým obsahem kalorií - proteinové nudle. [Low calorie food – protein noodles.]
Realized by Svoboda- výroba domácích knedlíků s.r.o.
This food is made from egg white, fibre and polysaccharides. Its energy value is 269 kJ (64 kcal). It is finalized in several shapes, namely spaghetti, wide noodles and ruffled noodles. The food is ready to use and does not require any additional treatment. It can be used as a side dish with meat or as a main dish with some sprinkle, either sweet or salty. It is vacuum-packed in a plastic packaging and pasteurized, its shelf life is 10 weeks at 4 °C. It is distributed to retailers under the brand name “Štíhlé nudle”.

Zařízení na zpracování kombinované bílkoviny pod hladinou vody. [Device for underwater processing of combined protein.]
A functional sample used by the company Sunfood, s.r.o. to produce slices from combined protein.
The device processes the mix of combined protein composed of egg white and soybean protein. Its terminal shaping unit can form slices of adjustable weight. These slices are coagulated under the hot water surface. The production capacity of the device is 70 pieces of 100 g slices per minute. Its function is controlled electronically and the movable elements are operated pneumatically.

Zařízení na tvarování a stabilizaci výrobků z proteinové směsi pod hladinou vody. [Device for underwater shaping and stabilization of products from protein mix.]
The device was assembled by the company DSH – projekt s.r.o. and is operated by the food producer Svoboda s.r.o.
The device processes a mix based on egg protein in natural state and creates out of it a new kind of low-energy food – protein noodles. The production capacity of the device is 1,000 kg per 8 hrs. The device was built under the financial support of the European Regional Development Fund. It makes it possible to produce several shapes of noodles. It is fully computer-controlled.

Studená rajčatovo-brokolicová omáčka. [Cold tomato-broccoli sauce.]
Realized by Kand s.r.o.
The license was granted to Kand s.r.o. Dobruška for utilizing the utility model No. 21502 and the related know-how for the production of sauces with the admixture of broccoli homogenate with the preserved content of sulforaphane, a bioactive compound contained in broccoli.


Patents and utility models listed in the overall survey of results are ready for practical applications – see section Client Service.