Elena Horská

Antibacterial activity against Clostridium genus and antiradical activity of the essential oils from different origin.

In the present study, the antimicrobial and antiradical activities of 15 essential oils were investigated. The antimicrobial activities were determined by using agar disc diffusion and broth microdilution methods against Clostridium genus and antioxidant properties of essential oils by testing their scavenging effect on DPPH radicals activities. We determined the antibacterial activity of Clostridium butyricum, Clostridium hystoliticum, Clostridium intestinale, Clostridium perfringens and Clostridium ramosum. We obtained the original commercial essential oils samples of Lavandula angustifolia, Carum carvi, Pinus montana, Mentha piperita, Foeniculum vulgare Mill., Pinus sylvestris, Satureia montana, Origanum vulgare L. (2 samples), Pimpinella anisum, Rosmarinus officinalis L., Salvia officinalis L., Abies alba Mill., Chamomilla recutita L. Rausch and Thymus vulgaris L. produced in Slovakia (Calendula a.s., Nova Lubovna, Slovakia). The results of the disk diffusion method showed very high essential oils activity against all tested strains of microorganisms. The best antimicrobial activity against C. butyricum was found at Pimpinella anisum, against C. hystoliticum was found at Pinus sylvestris, against C. intestinale was found at Satureia hortensis L., against C. perfringens was found at Origanum vulgare L. and against C. ramosum was found at Pinus sylvestris. The results of broth microdilution assay showed that none of the essential oils was active against C. hystoliticum. The best antimicrobial activity against C. butyricum was found at Abies alba Mill., against C. intestinale was found at Abies alba Mill., against C. perfringens was found at Satureia montana and against C. ramosum was found at Abius alba and Carum carvi. Antioxidant DPPH radical scavenging activity was determined at several solutions of oil samples (50 μL.mL−1–0.39 μL.mL−1) and the best scavenging effect for the highest concentration (50 μL.mL−1) was observed. The antioxidant properties were different in particular plant species. The highest% of inhibition after 30 min. of reaction was observed at Origanum vulgare (93%), Satureia montana (90.66%) and Lavandula augustifolia (90.22%).

Product adaptation in processes of internationalization

Purpose – One of the key decisions in becoming international is the standardization versus adaptation of the products for foreign markets. Previous research has mostly seen these alternatives as polarized opposites, even if it seems that the practitioners must nearly always adopt a certain level of adaptation that is nevertheless clearly less than full adaptation. The aim of the paper is to connect the amount and types of changes required to the cultural distance.Design/methodology/approach – A survey was offered to 33 companies producing 107 Slovak food products being exported successfully; the amount of changes required for different markets were calculated and classified for each product. Supporting interviews to 15 companies were conducted.Findings – The results suggest that markets culturally more distant require a greater number of changes than the culturally more similar target countries. The increase is clear especially in amount of packaging size and style changes for the foreign market. Converse...

The Influence of Light on Consumer Behavior at the Food Market

The article deals with a comprehensive, interdisciplinary examination of the effect of lighting on the purchasing decisions of consumers and the perception of lighting on the food market. It is the integration of questionnaire survey and measuring of light intensity and color temperature (chromaticity), respectively, of emitted color spectrum in grocery shops. The object of the study is the accent lighting in served shop departments of fresh food (meat, deli, dairy products, fruit, vegetables, bread, pastry) but also in other departments of supermarkets (wine, alcohol, organic food, specials, seasonal goods). Based on the light tests conducted in retail stores, we have identified the light conditions in national and international chains operating in Slovakia. Using EEG equipment in simulated conditions, we discovered true consumer preferences for different lighting conditions (color temperature, color rendering index) for the selected type of food. The article concludes with certain managerial implications in the sphere of food retailing and recommendations for further research studies.

Phenolic profile and antimicrobial activities to selected microorganisms of some wild medical plant from Slovakia

Abstract Objective To investigate the chemical composition and antimicrobial activity of the methanol extracts of Tussilago farfara (T. farfara), Equisetum arvense, Sambucus nigra (S. nigra) and Aesculus hippocastanum . Methods The antimicrobial activities of the extracts against Enterococcus raffinosus, Escherichia coli, Lactobacillus rhamnosus, Pseudomonas aeruginosa, Serratia rubidaea, Saccharomyces cerevisiae and Staphylococcus epidermis were determined by the microbroth dilution method according to Clinical and Laboratory Standards Institute, while the concentrations of main phenolic acids and flavonoids in the form of trimethylsilyl ethers were analysed using gas chromatography-mass spectrometry. The probit analysis was used for statistical evaluation. Results Of the 4 plant tested, all extracts showed a significant antimicrobial activity against one or more species of examined microorganisms. The most active antimicrobial plant extract was gathered from T. farfara , followed by Aesculus hippocastanum and Equisetum arvense . The extract from S. nigra showed no antimicrobial effects. The flavonoids quercetin and kaempferol, as well as several phenolic acids ( p -hydroxybenzoic acid, gallic acid, ferulic acid and caffeic acid) were identified in all extracts. The highest concentrations of bioactive compounds were detected in the extracts of T. farfara (9 587.6 μg/mg quercetin and 4 875.3 μg/mg caffeic acid) as well as S. nigra (4788.8 μg/mg kaempferol). Conclusions We can state that the methanolic plant extract of T. farfara showed the strongest antimicrobial activity against Saccharomyces cerevisiae as well as other tested microorganisms. At the same time, a good antimicrobial activity was found in the other medical plant extracts as well. No antimicrobial effect of the S. nigra extract was found with respect to the growth of Pseudomonas aeruginosa, Enterococcus raffinosus and Saccharomyces cerevisiae .

Innovative approaches to examining consumer preferences when choosing wines.

Consumer neuro-science is a new fi eld in marketing, which aims to predict the consumer behaviour and to obtain information about feelings and preferences based on the physiological changes. We can objectively reveal our inexplicable behaviour to which we are not able to answer using a questionnaire in the traditional market research. An accurate measurement enables marketers to compare the response during research, such as the impact moments associated with a particular product or brand, how they react to diff erent marketing stimuli. Th e paper aims to assess the current possibilities of the interdisciplinary examination of wines as well as to identify new opportunities for the current utilization of the knowledge of modern research methods. Th e research was conducted by measuring the electrical activity of the brain through the electroencephalography (EEG) and the software platform for analysing facial expressions. Th e research objective was the recognition of consumer emotions during the tasting of eight kinds of blank samples of wine. Using the interdisciplinary research, we identifi ed facial expressions (happiness, sadness, disgust, neutral emotions, anger and surprise) that were captured immediately after tasting each type of test wines and the electrical activity in the brain based on which we have identifi ed the valence of consumers. Th e achieved results confi rm that neuro-marketing can be a useful tool that will help manufacturers and sellers to off er products that truly and not only in appearance satisfy customers. Ideally, this should lead to more a satisfi ed and better functioning market supply and demand and market positioning.

The impact of parameters of store illumination on food shopper response

Customer behavior in sales areas is strongly influenced by the perception of surroundings and feelings of well-being. By using dynamic retail solutions of basic, accent and dramatic lighting it is possible to attract attention, create a unique in-store environment and give customers a reason to stay and return to the store. The simplest and also the most successful method to reach customer attention in food selection (buying) process is through eye-catchingly illuminated visuals of products. Visual senses has evolved to top ranks in the sensory hierarchy, therefore visual stimuli have a tendency to overcome all other senses. The paper deals with a comprehensive interdisciplinary research of the influence of light and color on the emotional state of consumers (valence) on the food market. It integrates the measurement of light intensity, color temperature or emitted color spectrum in grocery stores, recognition of emotional response and the time of its occurrence among respondents due to different lighting types and color in simulated laboratory conditions. The research is focused on accent lighting in the segment of fresh unpackaged food. Using a mobile 16-channel electroencephalograph (EEG equipment) from EPOC company and a mini camera we observed the response time and the emotional status (valence), in order to reveal true consumer preferences in different lighting conditions (color temperature and color rendering index) and their non-traditional color (yellow, purple, red, blue and green) for the selected food type. The paper suggests possibilities for rational combination of the effective, efficient and energy-saving accent lighting, by which the retailer can achieve not only an eye-catching and attractive presentation of merchandised products, but also significant savings within operating their stores.

Antifungal activity of essential oils against selected terverticillate penicillia

The aim of this study was to screen 15 essential oils of selected plant species, viz. Lavandula angustifolia, Carum carvi, Pinus mungo var. pulmilio, Mentha piperita, Chamomilla recutita L., Pinus sylvestris, Satureia hortensis L., Origanum vulgare L., Pimpinella anisum, Rosmarinus officinalis L., Salvia officinalis L., Abietis albia etheroleum, Chamomilla recutita L. Rausch, Thymus vulgaris L., Origanum vulgare L. for antifungal activity against five Penicillium species: Penicillium brevicompactum, Penicillium citrinum, Penicillium crustosum, Penicillium expansum and Penicillium griseofulvum. The method used for screening included the disc diffusion method. The study points out the wide spectrum of antifungal activity of essential oils against Penicillium fungi. There were five essential oils of the 15 mentioned above which showed a hopeful antifungal activity: Pimpinella anisum, Chamomilla recutita L., Thymus vulgaris, Origanum vulgare L. The most hopeful antifungal activity and killing effect against all tested penicillia was found to be Origanum vulgare L. and Pimpinella anisum. The lowest level of antifungal activity was demonstrated by the oils Pinus mungo var. pulmilio, Salvia officinalis L., Abietis albia etheroleum, Chamomilla recutita L. Rausch, Rosmarinus officinalis.

Foreign Trade Changes in Poland and Slovakia as an Effect of Europeanization before and after the Accession

Integration processes in Europe as well as globalization trends create new possibilities for enterprises. The accession of ten new Member States in 2004 and additional two in 2007 create new possibilities for enterprises, especially as far as foreign trade in concerned. The paper elaborates on internationalizing of exchange sphere of enterprises in Poland and Slovakia, which is mainly realized by foreign trade. Thus the paper focuses on export and import transactions as the most popular form of internationalization of enterprises. The Paper presents two case studies of new member States, that is Poland and Slovakia. For Poland the authors analyzed the foreign trade turnover in the period before and after the enlargement, while for Slovakia the authors outlined the basic trends in Slovak foreign trade and focused mainly on the trade exchange within the Visegrad Group, also called the Visegrad Four (V4), which made up of the Czech Republic, Hungary, Poland and Slovakia. The aim of the paper is to investigate the impact of accession on the value and structure of foreign trade in two selected new Member States, that is Slovakia and Poland.

Analysis of Consumer Preferences at Organic Food Purchase in Romania

Abstract 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.

Visual Merchandising and its Marketing Components in the Chosen Restaurants in Slovakia

Abstract In this article, we define the term of visual merchandising and its components that are used in business practice. Great visual merchandising is an essential part of sales strategy and because for our survey we evaluate the restaurant segment and opportunities how to implement visual merchandising components in chosen restaurants. Visual merchandising engages all the senses. The more senses we engage, the more people respond to our operation, stay longer and buy more. It encompasses the way that the restaurants present their services to grab the customers attention. In our research we focus on first impression, wallś texture, lighting, location of interior decorations, layout of tables and chairs, dishes offering from the menu, aroma perception, musical background, staff dress code, POS materials, intensity of temperature and noise. The main aim of this paper was to evaluate what kind of visual merchandisings components the restaurants use in their businesses and summarize all data by our own survey done in the chosen restaurants in 2015. In the recommendations we described the practical using of visual merchandising in restaurant sector as well as neuromarketing that we would like to use in real conditions in the future.