Czech Journal of Food Sciences, 2025 (vol. 43), issue 3
Time-kill properties of citrus peel essential oils and constituents against foodborne pathogensOriginal Paper
Je-Hyuk Lee
Czech J. Food Sci., 2025, 43(3):161-169 | DOI: 10.17221/258/2024-CJFS 
Growth inhibition and time-kill properties of Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils against foodborne pathogens were evaluated. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils prolonged the lag phase of Bacillus cereus, Bacillus subtilis, Shigella sonnei, Vibrio parahaemolyticus, and Vibrio vulnificus for > 24 h and extended the lag phase by 4–24 h against other food poisoning bacteria. Citrus fruit peel essential oil and their constituents after 12 and 24 h of incubation showed almost complete growth inhibition against all foodborne pathogens, except Pseudomonas...
Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk – An experimental studyOriginal Paper
Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Pavel Měřička, Jan Malý, Marián Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá, Hana Sýkorová, Radomír Hyšpler, Alena Tichá, Dana Čížková, Milan Houška, Aleš Bezrouk
Czech J. Food Sci., 2025, 43(3):170-178 | DOI: 10.17221/45/2025-CJFS
High-pressure processing (HPP) represents a promising alternative to conventional Holder pasteurisation (HoP) used by human milk banks worldwide. The objective of this study was to identify whether the HPP would achieve the same or better retention of the content of selected analytes than the HoP. Samples collected from 15 breast milk donors were processed in four ways: i) no treatment; ii) HoP; iii) HPP in cycles (350 MPa, 4 cycles); iv) continuous HPP (350 MPa, 20 min). The content of secretory immunoglobulin A (sIgA), lactoferrin and lysozyme was determined using commercially available ELISA kits, and the lipase activity...
Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluationOriginal Paper
Maryam Saeed Hafiz, Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka, Kartika Nugraheni, Ganwarige Sumali Nivanthi Fernando
Czech J. Food Sci., 2025, 43(3):179-186 | DOI: 10.17221/21/2025-CJFS
Dragon fruit peel (Hylocereus spp.), often discarded as waste has gained interest for its anti-aging, anti-inflammatory, and anti-diabetic properties. Peels make up to 22–44% (w·w–1) of the fruit's weight and this waste could make a significant effect on the environment. Therefore, this study aimed to develop a drinking yoghurt using dragon fruit peel extract as a natural colorant and evaluate its physicochemical, proximate, functional, and shelf-life properties. The sugar concentrations (4, 6, and 8% w·w–1) and incubation times (4, 6, and 8 h) were changed to optimise the product. Sensory evaluation...
The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato productOriginal Paper
Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri, Siti Susanti
Czech J. Food Sci., 2025, 43(3):187-193 | DOI: 10.17221/209/2024-CJFS
The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e. 25% (F1), 50% (F2), and 75% (F3). Each sample criterion consisted of 5 repetitions (n = 20). Results showed that F3 possessed the lowest total solids, viscosity, and overrun while its melting rate was the highest among other SC substitution levels (P < 0.05). The sensory test delineated that F3 had a less soft texture, although...
Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausagesOriginal Paper
Gema Morales-Olán, María Antonieta Ríos-Corripio, Marlon Rojas-López, Joel Velasco-Velasco, Aleida Selene Hernández-Cázares
Czech J. Food Sci., 2025, 43(3):194-204 | DOI: 10.17221/211/2024-CJFS
Efforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in pork sausages was evaluated by studying the proximate composition, energy content, total cholesterol, lipid oxidation, and physicochemical, textural, and structural properties during refrigerated storage. The results showed significant differences in the composition of the sausages. Low-fat flour (LFF), starch (LFS), and pea protein (LFP) sausages had approximately 18% lower energy content than high-fat...
Studies comparing the effectiveness of models for drying bitter gourd slicesOriginal Paper
Dinh Anh Tuan Tran, Tuan Nguyen Van, Thi Khanh Phuong Ho
Czech J. Food Sci., 2025, 43(3):205-215 | DOI: 10.17221/255/2024-CJFS
Drying is an essential food preservation method, improving product shelf life and quality while reducing transportation and storage costs. This study evaluated the drying kinetics of bitter gourd slices under halogen drying conditions using both traditional empirical models (Page, Midilli, Logarithmic, Peleg, and Two-Term) and the machine learning-based random forest (RF) model. Experiments were conducted at 60 °C, 65 °C, and 70 °C with slice thicknesses of 3, 5, and 7 mm. Model performance was assessed using the coefficient of determination (R²), root mean square error (RMSE) and mean absolute percentage error (MAPE). The results show...
Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in foodOriginal Paper
Honghui Wang, Yamin Ren, Yanhong Tang, Mingyu Zhang, Xiaoli Zou
Czech J. Food Sci., 2025, 43(3):216-225 | DOI: 10.17221/40/2025-CJFS
In this study the eradication effectiveness of four commonly used disinfectants against benzalkonium chloride (BC) adapted and non-adapted biofilms of Listeria monocytogenes was compared and the effects of food preservatives on the growth of these strains were comparatively evaluated on pasteurised chicken sausage. After BC adaptation, the minimum inhibitory concentrations (MICs) of BC against planktonic bacteria of L. monocytogenes increased, while the MICs of chlorine dioxide remained unchanged. BC adapted strains showed stronger biofilm formation than the wild-type parents. When used at 1 × MIC, the eradication rates of chlorine dioxide...
Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradationOriginal Paper
Zhu Shuo, Yan Zhongjun, Shanshan Shi, Ai Zhi, Chenghong Wang, Fei Shen
Czech J. Food Sci., 2025, 43(3):226-234 | DOI: 10.17221/153/2024-CJFS
Rice is prone to be contaminated with spoilage or toxigenic fungi during harvest, storage and processing, with Aspergillus species being the most frequent. It is crucial to develop effective sterilisation technologies for mycotoxin prevention and food safety. In this study, sterilised rice infected by Aspergillus parasiticus strain was treated by dielectric barrier discharge (DBD) cold plasma. Various parameters, including moisture content, oxygen content, treatment time and voltage were tested. Furthermore, sterilisation mechanism of Aspergillus parasiticus by cold plasma was also explored. Results indicated that decontamination...