A5021590409- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Edible Oils Quality and Analysis
- Nanocomposite Films for Food Packaging
- Gut microbiota and health
- Coffee research and impacts
- Sensory Analysis and Statistical Methods
- Horticultural and Viticultural Research
- Agricultural and Food Sciences
- Fermentation and Sensory Analysis
- Consumer Packaging Perceptions and Trends
- Consumer Attitudes and Food Labeling
- Postharvest Quality and Shelf Life Management
- Fecal contamination and water quality
- Sulfur Compounds in Biology
- Botanical Research and Applications
- Anaerobic Digestion and Biogas Production
- Biochemical Analysis and Sensing Techniques
- Microbial Community Ecology and Physiology
- Drug Transport and Resistance Mechanisms
- Microencapsulation and Drying Processes
- Seaweed-derived Bioactive Compounds
- Aquaculture Nutrition and Growth
- Inflammatory Bowel Disease
- Polyamine Metabolism and Applications
University of Veterinary Sciences Brno
2015-2025
University of Veterinary Science
2023-2024
South Ural State University
2019-2020
The research aim was to use orange essential oil and trehalose in a carrageenan matrix form edible packaging. packaging experimentally produced by casting from an aqueous solution were evaluated the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) antimicrobial activity. obtained results showed that combination of with decreases transmittance value UV Vis regions (up...
The small-large intestine axis in hydrogen sulfide accumulation and testing of sulfate lactate the gut-gut intestinal environment has not been well described. Sulfate reducing bacteria (SRB) Desulfovibrio genus reduce to can be involved ulcerative colitis development. background research was find correlations between production under effect an electron acceptor (sulfate) donor (lactate) at different concentrations piger Vib-7 growth, as their dissimilatory reduction...
The aim of the study was to characterize antioxidant and textural property differences edible films prepared with addition lapacho extract (LE). experimentally produced also contained different carrageenans (ι- κ-carrageenan). κ- ι-carrageenan, glycerol LE (5%, 10%, 20%) were used as ingredients for forming films. pH viscosity measured film solutions (before drying). following analyses performed on films: total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP)...
Abstract Intestinal sulfate-reducing bacteria are often isolated from patients with inflammatory bowel disease, including ulcerative colitis, and can be involved in the development of gut inflammation. A comparison metabolism intestinal individuals colitis healthy controls using statistical analysis has never been studied described before. The aim our research was to evaluate parameters dissimilatory sulfate reduction Desulfovibrio species that were feces objects colitis. Principal component...
Lower intraluminal colonic pH is an indication for the development of inflammatory bowel disease including active ulcerative colitis. Involvement intestinal sulfate-reducing bacteria in decreasing by production H2S and acetate as well their sensitivity has never been reported before. The study relative survival Desulfovibrio piger Vib-7 monitoring sulfate reduction parameters was aim this work. Monitoring done through measurement bacterial growth (biomass), dissimilatory parameters:...
Nanocomposite films that were based on furcellaran (FUR) and nanofillers (carbon quantum dots (CQDs), maghemite nanoparticles (MAN), graphene oxide (GO)) obtained by the casting method. The microstructure, as well structural, physical, mechanical, antimicrobial, antioxidant properties of was investigated. incorporation MAN GO remarkably increased tensile strength films. However, water content, solubility, elongation at break significantly reduced addition nanofillers. Moreover, containing...
The aim of the research was to produce edible packaging based on chitosan with addition various concentrations extracts blueberry, red grape and parsley marcs. Packaging made from extrudate extracts, which were subsequently analyzed by physicochemical methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural total polyphenol content (TPC), polyphenols high pressure liquid chromatography (HPLC), antioxidant activity, attenuated...
The main aim of the study was to prepare edible films based on carrageenan/chitosan and incorporate them into following matrices: natural extracts Clitoria ternatea, Brassica oleracea, Ipomea batatas. were characterized by TPC (total polyphenols content), antioxidant activity, textural properties. Experimentally produced added in packaging freshly cut apple pieces, pieces dipped from carrageenan chitosan. appearance samples monitored, as activity total polyphenol content. intelligent...
The aim of this study was to develop and characterize carrageenan-based films with the addition aqueous Chinese hawthorn extract in concentrations 5%, 10%, 15%, as well examine their application impact on prolongation fresh strawberries’ shelf life. were prepared using casting method, mechanical, physical, structural, chemical, barrier properties investigated, along antioxidative antimicrobial extract. Tests strawberries included monitoring changes acidity, visual characteristics, weight...
Abstract Acorns, historically a fundamental component of diets during times food scarcity until the mid-twentieth century, have gradually waned in consumption within modern dietary trends. However, resurgence interest has emerged with prospect developing efficient methods for removal tannins, astringent compounds abundant acorns. This is fueled by recognition untapped potential acorns’ bioactive compounds, which hold promise promoting human health and well-being. The found acorns exhibit...
This study aims to develop and evaluate pH-sensitive food packaging films, based on starch enriched with aqueous wild blackberry extract (Rubus sp.). The was selected for its high anthocyanin content due color changes in different pH environments. Extract analysis revealed a dry matter of 23 mg/mL polyphenol concentration 21.10 mg GAE/g (dry extract), antioxidant activity, measured be an 86.57% DPPH radical neutralizer. Films were produced at concentrations 0%, 5%, 10%, 15%. analyses...
The gut microbiota is a complex component of humans that depends on diet, host genome, and lifestyle. background: study purpose to find relations between nutrition, intestinal lactic acid bacteria (LAB) from various environments (human, animal intestine, yogurt) sulfate-reducing microbial communities in the large intestine; compare kinetic growth parameters LAB; determine their sensitivity different concentration hydrogen sulfide produced by bacteria.
The aim of the work was to estimate degree aluminum leakage from foil during baking process selected food/meals. experiment included 11 different types food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, neck, chicken and thighs) baked both marinated not marinated. content measured by AAS ICP/MS methods. highest increase observed in samples salar (41.86 ± 0.56 mg/kg), scombrus (49.34 0.44 breast (117.26...
Plastics are mixtures of organic polymers that play a major role in environmental contamination worldwide. One way to reduce the waste arising from use plastics, especially disposable ones, can be produce environmentally friendly cutlery. The aim work was production biodegradable spoons and evaluation their texture, antioxidant activities total polyphenols content. were made combination following ingredients: water, grape, proso millet, wheat, xanthan palm oil different concentrations....
The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. flour was obtained from pomace, and as an ingredient rich in bioactive compounds such fiber, polyphenols minerals, it used fortify waffles concentrations of 1, 3, 5 10%. results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed highest effect 10% fortification, including 1.25 mg gallic acid...