Czech Journal of Food Sciences - In Press
MODERN ADVANCED FOOD SAFETY AND SMART TRACEABILITY SYSTEMSReview
Aslıhan Tüğen, Louiza Belkacemi
This systematic review article aimed to examine the effects of digitalization in the field of food safety and traceability on applications and the challenges encountered in the context of the food industry. The decentralized structure of blockchain technology prevents forgery in records. It has been determined that tools such as IoT sensors and Radio Frequency Identification (RFID) facilitate quality control and logistic processes, ensure consumer trust, savings and cost reduction in logistics and supply. High investment and energy costs make it difficult to use these technologies. The incompatibility of regulatory policies and standards in different countries is a factor that makes difficult to create a global food traceability ecosystem. Despite all these challenges, blockchain and IoT technologies are expected to contribute more to food safety and traceability applications in the future.
Antioxidant Potential and Antimicrobial Activity of Colored Onion Peels Extracted Using Ultrasonic-Assisted Deep Eutectic SolventsOriginal Paper
Özge Demir, Fatma Nur Baştürk, Yusufcan Gerçek, Emel Mataracı Kara, Şah İsmail Kırbaşlar
In this study, the most effective deep eutectic solvent (DES) for extracting antioxidants from purple onion peel was identified using total antioxidant capacity (TAC) values obtained by CUPRAC assay. All DESs were characterized in terms of FTIR spectra, viscosity, density, and pH. Ultrasound-assisted extraction was optimized using response surface methodology, resulting in a maximum TAC of 582.96 mg TE/g-DS for ChCl:1,4-butanediol:H2O, which was almost twice that obtained with 70% ethanol. Antioxidant parameters, including TAC, total phenolic content, total flavonoid content, and radical scavenging activities (DPPH and ABTS), were evaluated for purple, red, brown, and white onion peels. Antimicrobial activity was assessed using the broth microdilution method. HPLC analysis was employed to quantify phenolic and flavonoid compounds, revealing significant compositional differences among the onion peels. Overall, the results demonstrate that purple and red onion peels exhibit superior antioxidant and antimicrobial properties, supporting their potential as sustainable sources of natural antioxidants.
Optimization of Konjac Glucomannan extraction conditions using Response Surface Methodology
Guodong Wang, Jiajia Dai, Yuyan Zhou (email: zhouyuyan@wnmc.edu.n), Yike Han, Banan Wei, Jing Ou, Xinyue Zhou, Yujuan Chen, Shushu Ding, Donglin Zhang
Konjac Glucomannan (KGM) from Konjac tubers, as a new functional plant polysaccharide, which plays a very important role in anti-oxidation, anti-tumor and regulating blood glucose and so on, is mainly contained in the Konjac. This study aimed to create an optimal extraction process for KGM. The extraction yield of KGM was quantitatively surveyed using the response surface central composite design (CCD) to obtain maximum extraction yield. The quadratic regression model was established to describe the interaction of the factors affecting the extraction yield of KGM. The results displayed that the effects of extraction temperature and liquid – solid ratio were more significant for the extraction yield of KGM than the extraction time and extraction frequency. In terms of F value, the optimum extraction condition of KGM was extraction temperature 100 ℃, extraction time 2 h, extraction frequency 2, and liquid - solid ratio 113:1. Under these optimum conditions, the extraction yield of KGM was found to be 15.31%.
Environment of cheesemaking - Potential source of antimicrobial resistance in the family Enterobacteriaceae?Original Paper
Eva Dudriková, František Zigo, Zuzana Hanzelová, Viera Lovayová
The family Enterobacteriaceae is a group of undesirable bacteria in dairy plants. Their presence in the food-making environment could consequently affect the principle of One Health. The objective of this study was to detect and identify representatives of the family of cheesemaking environments. The susceptibility of the identified isolates was tested using the disc diffusion method. Genes that can confer antimicrobial resistance to beta-lactam antibiotics were detected by PCR using gene-specific primers. Enterobacter spp. was the isolate most frequently identified (72.09%) followed by Klebsiella spp. (8.14%) and Leclercia spp. (8.14%). The most of isolates 67 (77.91%) were resistant to cefazolin, followed by the resistant isolates 66 (76.74%) to cefoxitin according to the CLSI. According to EUCAST, the highest resistance was against cefoxitin in 73 (84.88%) isolates and ampicillin in 57 (66.28%) isolates. The presence of resistance genes was investigated in all isolates, the blaTEM gene was confirmed in 42 (48.84%) Enterobacteriaceae isolates, the AmpC gene in 9 (10.47%) and the blaCTX-M gene in 6 (6.98%). Our findings highlight the problems of the presence of undesirable bacteria in the environment of food manufacturing with a high level of resistance against beta-lactam antibiotics and the presence of resistance genes.
Study on the Flavor Characteristics of Rattan Tea Liqueur Based on Sensory Evaluation and Electronic Nose AnalysisOriginal Paper
xuan wu, Minghong Bian, Qiang Xu, Shaolong Li, Yuli Fang, Yujie Chen, Xiancui Tian, Hongbing Liao, Baolin Han
As a traditional Chinese alcoholic beverage with profound historical and cultural significance, herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavor Baijiu as raw materials, the effects of solid-liquid ratio (1:4–1:12 g/mL), ethanol concentration (36–48% vol), extraction time (25–45 min), and temperature (45–65°C) on flavonoid content and sensory quality were systematically investigated through single-factor and orthogonal experiments. Optimal extraction conditions were determined as follows: solid-liquid ratio of 1:8 g/mL, ethanol concentration of 42% vol, extraction duration of 33 min, and temperature of 55°C. Under these conditions, the resulting liqueur exhibited an ethanol content of 40.4% vol, total acid of 1.6 g/L, total sugar of 12.6 g/L, dry extract of 0.65 g/L, and dihydromyricetin (DMY) content of 8 g/100 g. The product achieved a sensory score of 90/100, characterised by a clarified pale-green appearance, rich aroma, and retention of rattan tea’s distinctive flavor profile. These findings provide a theoretical foundation for optimising the production of functional herbal liqueurs and advancing rattan tea-based product innovation.
Preparing and Investigating the Impact of Iron and Zinc Fortified Parboiled Puffed Rice Bars on the Nutritional Status of School-Aged Children (9-12 years)Original Paper
Ghazala Kausar, Waqas Tariq, Muhammad Azeem, Khuram Ashfaq, Mian Kamran Sharif, Umair Afzal, Sheraz Ahmed, Doha M. Al-Nouri, Isam A. Mohamed Ahmed, Muhammad Abuzar Ghaffari, Muhammad Tauseef Azam, Rai Muhammad Amir, Saleem Muhammad
Parboiled rice are golden grains steamed, soaked and dried for goodness. The parboiled rice has more nutrients and wholesome grains as compared to white (polished) rice. Parboiled rice has more nutrients than that of white (polished) rice and can be used as nutritional intervention in communities with nutrient discrepancies. The current project was designed to study the effect of iron (Fe) and zinc (Zn) parboiled fortified puffed rice bars on nutritional status of school aged children. Iron (Fe) and zinc (Zn) content of parboiled fortified rice were increased by adding salts in soaking water. Three treatments i.e. T0-puffed rice bars made from parboiled white rice, T1-puffed rice bars made from brown rice fortified with 200 mg Na-FeEDTA and 100 mg ZnSO4 per liter and T2-puffed rice bars made from white rice fortified with 200 mg Na-FeEDTA and 100 mg ZnSO4 per. Highest energy (391.1kcal), Fe (71.8mg/kg), Zn (64.8mg/kg) and water activity (0.65aw) value was observed in T1. Three hundred children were randomly assigned in three groups with control group G0 given T0 treatment containing 32.5% and 29.5% RDA of iron and zinc respectively, group G1 given T1 treatment made from fortified brown puffed rice containing 89.8% and 81.1% RDA of iron and zinc, respectively whereas group G3 served with T2 treatment made from white rice containing 77.8 and 56.8% RDA value of iron and zinc respectively. After 45 days of intervention highest change in Hb (8.9%), serum ferritin (7.7%) and serum zinc (13.9%) was observed in G1 and lower values of Hb (4.6%), serum ferritin (4.1%) and serum zinc (8%) was observed in control group G0. Means of Hb, serum ferritin and zinc increased from 12.4 to 13.3 g/dL, 33.5 to 35.1 µg/L and 10.2 to 10.8µmol/L, respectively that showed a positive effect of iron and zinc fortified bar on health. The consumption of 100g puffed rice bar fortified with 100mg/Kg Fe and 200mg/Zn can fulfill approximately 89 % RDA of iron and 81.1% RDA of zinc in school aged children.