Czech Journal of Food Sciences - Online first
Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilagein set yoghurt Original Paper
R.R.G.H.N. Senarathna, T.C. Kananke
Czech J. Food Sci., X:X | DOI: 10.17221/16/2026-CJFS 
Stabilisers are widely used in yoghurt production to improve texture, consistency, and gel stability while minimising syneresis. Although gelatine is commonly applied for this purpose, ethical and sustainability concerns have increased interest in plant-based alternatives. This study evaluated Terminalia arjuna leaf mucilage powders as a natural stabiliser in set yoghurt. Mucilage was dried by freeze drying, microwave drying, and oven drying, incorporated at 0.6–1.0% (w/w), and compared with gelatine-stabilised yoghurt for physicochemical, textural, and sensory properties. The drying method and concentration significantly affected...
Antimicrobial effect of Thymus vulgaris and Rosmarinus officinalis L.essential oils against Gram-positive bacteria inoculated in cooked turkey breasts stored under different temperatures Original Paper
Talal Lahreche, Karima Aoues, Lydia Yasmine Kebir
Czech J. Food Sci., X:X | DOI: 10.17221/186/2025-CJFS
In order to simulate post-cooking contamination, the study evaluated the effects of storage temperature on the antibacterial activity of essential oils (EOs) of Rosmarinus officinalis L. (0.6%) and Thymus vulgaris (0.3%) added to cooked turkey breasts inoculated with Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), and Listeria innocua (ATCC 33090). The turkey breasts were packaged aerobically and stored at 3 ± 1 °C for 120 h, 8 ± 1 °C for 120 h, and 3 ± 1 °C for 24 h, followed by 12 h at 25 ± 1 °C, and at 3 ± 1 °C until the end of storage (120 h). Sensory assessments and...
Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extract Original Paper
Triana Lindriati, Siti Mutimmah, Maryam Husnul Istiqomah, Melania Anggraini, Herlina Herlina, Sih Yuwanti, Asmak Afriliana
Czech J. Food Sci., X:X | DOI: 10.17221/81/2025-CJFS
Cocoa pods are an underutilised agro-industrial waste rich in pectin and polyphenols. This research developed cocoa pod extract as a base material for antioxidant edible films by incorporating black or green tea extracts as solvents. Five formulations were prepared, which differ in solvent: distilled water, 50% v/v, and 100% v/v of black or green tea extract. Using tea extracts as a solvent significantly (P ≤ 0.05) increased total polyphenol content, antioxidant activity, and tensile strength, while reducing solubility, elongation, and water vapour transmission rate. Green tea extract showed higher effects than black tea...
Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activityOriginal Paper
Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid
Czech J. Food Sci., X:X | DOI: 10.17221/159/2025-CJFS
The core objective of the present study was to develop a novel nanocomposite pectin/chitosan hydrogel based on green-synthesised zinc oxide nanoparticles (ZnO NPs-L). For this purpose, zinc oxide nanoparticles were prepared by the solution casting method, using extract from aloe vera leaves, and were incorporated into pectin/chitosan hydrogels (0, 10, and 20%). The nanoparticles were analysed using scanning electron microscopy, X-ray diffraction, UV-Vis, and FTIR (Fourier transform infrared) spectroscopy. Moreover, the hydrogels were evaluated through FTIR, scanning electronic microscopy, atomic force microscopy, gel fraction, contact angle measurements,...
CaCl2-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)Original Paper
Xiaoying Zhang, Ye Wang, Jiayu Li, Zixiong Zhang, Caixia Chen, Yao Teng, Xiuqin Long
Czech J. Food Sci., X:X | DOI: 10.17221/163/2025-CJFS
Passion fruit (Passiflora edulis) is a highly perishable climacteric fruit that is susceptible to rapid postharvest deterioration including pericarp shrinkage and pulp separation. In this study, six preservation treatments were assessed for maintaining the quality of 'Qinguo No. 9' passion fruit: control (20 °C), water + 20 °C, 4 °C alone, water + 4 °C, CaCl2 + 20 °C, and their combination (CaCl2 + 4 °C). The lowtemperature treatments markedly decreased significantly reduced cumulative weight loss and maintained higher edible rates, with 4 °C alone showing the strongest effect in reducing weight loss. In terms of nutritional...