Czech Journal of Food Sciences - Online first
Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus rootOriginal Paper
Xinhui Wang, Tingting Yang, Lele Zhao, Yuxi Zhou, Yi Jie Zhang, Yang Liu
Czech J. Food Sci., X:X | DOI: 10.17221/9/2025-CJFS 
Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and ΔE value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the...
Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluationOriginal Paper
Anh Duy Do, Le Bao Xuyen Nguyen, Hong Viet La, Thach Phan Van
Czech J. Food Sci., X:X | DOI: 10.17221/90/2024-CJFS
This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 ± 16.89 mg gallic acid equivalents (GAE)·L–1 and 44.54 ± 3.35 mg quercetin...
Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survivalin yoghurt-based icecreamsOriginal Paper
Feray İnci Maden, Salih Özdemir
Czech J. Food Sci., X:X | DOI: 10.17221/107/2025-CJFS
This study examined the effects of milk origin (cow versus buffalo), probiotic delivery form (free cells versus alginate-encapsulated Lactobacillus acidophilus ATCC 4356), and inulin supplementation on microbial viability, physicochemical properties, and melting behaviour of yoghurt ice cream over a 60 day storage period. Ten formulations were evaluated on days 1, 15, 30, and 60 for total and probiotic counts, yeast and mould levels, pH, titratable acidity, drip time, viscosity (measured at 30 and 50 rpm), and overrun. Buffalo milk samples containing encapsulated probiotics and inulin showed the highest Lactobacillus acidophilus counts...
Study on the browning mechanism of apple juice based on untargeted metabolomicsOriginal Paper
Junpeng Bao, Mengyi Li, Ziwei Liu, Shuhui Zhang, Longying Pei, Qiuru Yin, Gelin Lü, Litao Zhang, Heng Zhang, Jianli Ding, Jia Li
Czech J. Food Sci., X:X | DOI: 10.17221/87/2025-CJFS
Browning of apple juice is a major quality defect that occurs during storage, yet the molecular basis of the browning process remains unclear. This study utilised an untargeted metabolomics approach to investigate the untargeted metabolomic differences in Xinjiang Aksu sugarheart apple juice before and after 100 days of storage. Employing high-resolution liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF/MS), we identified 6 264 metabolites, with 1 588 significantly upregulated and 1 158 downregulated. Multivariate statistical analysis, including principal component analysis (PCA) and orthogonal partial least squares-discriminant...
Production and quality assessment of fig wine: A comparative study on Turkish fig varieties Original Paper
Ziya Binat, Ayşegül Kırca-Toklucu
Czech J. Food Sci., X:X | DOI: 10.17221/201/2025-CJFS
This study aimed to produce technologically viable fig wines from two main Turkish fig varieties (Sarilop and Bursa Siyahi) and to evaluate their quality and acceptability. Fig musts were prepared at two soluble solids concentrations (17 and 24 °Bx) using fresh and sun-dried Sarilop (yellow-coloured) and fresh Bursa Siyahi (dark purple-coloured) figs. Total phenolic content of fig wines ranged from 223.21 to 267.98 mg gallic acid equivalents (GAE)·L–1, while total antioxidant capacity varied from 3.73 to 4.42 µmol Trolox·(100 mL)–1 (ABTS) and 35.09 to 69.30 µmol Trolox·(100 mL)–1...
Current trends and future perspectives in dairy by-product valorisationReview
Aslıhan Tüğen
Czech J. Food Sci., X:X | DOI: 10.17221/7/2026-CJFS
The increase in milk production and demand for dairy products worldwide has led to the emergence of a wide variety of products in the sector, whilst a high volume of solid (sludge) and liquid waste is also generated. Dairy industry wastes, due to their high organic load (biological oxygen demand, chemical oxygen demand), high moisture content and variable composition, can cause significant environmental and economic problems when disposed of directly. The aim of this research is to determine current methods and possible future trends for the valorisation of dairy industry by-products (whey, casein and lactose-containing wastes, wastewater and sewage...