Czech Journal of Food Sciences - In Press
Reduction of sodium chloride in bread using encapsulated saltOriginal Paper
Crislayne Teodoro Vasques, Nicolas Bueno Mordhost Zeraik, Claudia Cirineo Ferreira Monteiro, Antonio Roberto Giriboni Monteiro
High salt (sodium chloride) consumption is a significant concern for public health authorities worldwide. There is strong scientific evidence that a diet rich in sodium is responsible for the increase in several health problems. This article aims to replace the salt content of sliced bread with salt encapsulated in xanthan gum, providing a non-homogeneous distribution of salt so that the perception of salty taste is not altered. The key focus of this research is to maintain the product's sensory characteristics and ensure consumer acceptance, a crucial aspect in the success of any food product. For this purpose, three sliced bread formulations were developed and compared, Formulation 1 (F1) being the standard, and Formulations 2 (F2) and 3 F( 3), using the encapsulated salt technique, considering the respective reductions of 30% and 50% of salt. Physicochemical analyses were performed on the products of the three bread formulations. Sensory analysis was also performed on the products of the three bread formulations, which included the participation of 108 untrained tasters, to evaluate and compare the salt intensity of the samples. Thus, it was evaluated that F1 and F2 did not present statistical differences with the sodium content, while F3 presented a difference between the others. Therefore, it was possible to conclude that reducing sodium by 30% using xanthan gum encapsulation can be an alternative for reducing salt without lowering the perception of flavour.
Effect of Protective Cultures on Selected Parameters of Fresh CheeseOriginal Paper
Libor Kalhotka, Jana Zemanová, Petr Kouřil, Radek Valach, Jonáš Novotný, Miroslav Jůzl, Jan Slováček
Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, improving the safety and shelf life of dairy products. This study evaluated the effect of protective cultures on the physicochemical, microbiological, and sensory properties of fresh cheese during 21 days of storage. Three variants were prepared: a control with the starter culture CHN-19 and two experimental samples with FreshQ® Cheese 3 and FreshQ® 9 (Lacticaseibacillus rhamnosus). The protective cultures caused a slightly faster acidification but did not significantly alter dry matter or fat content. Microbiological analysis revealed higher counts of lactic acid bacteria and lower counts of psychrotrophic microorganisms in treated samples, while E. coli and molds were not detected. Sensory evaluation indicated that cheeses with protective cultures, particularly FreshQ® 9, maintained a pleasant flavor and appearance even after 21 days, whereas the control became unacceptable after two weeks. The application of protective cultures thus enhances the sensory stability and microbial safety of fresh cheeses without affecting their technological characteristics.
The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4°COriginal Paper
Wadah Elsheikh, Ilknur Ucak
This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of Rainbow trout burgers stored at (4 ± 1°C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physical and chemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O2/kg), and the lowest thiobarbituric acid reactive substances (TBARS) level (1.159 MDA/kg). Microbial results indicated that the shelf life of the treated groups was extended by up to 9 days compared to the control. The lowest counts of Enterobacteriaceae, yeast and mould, and lactic acid bacteria in OEO were 5.17, 4.87, and 5.10 log CFU/g, respectively, while the lowest counts of psychrophilic and mesophilic bacteria were observed in the REO group, at 6.34 and 6.29 log CFU/g, respectively. In conclusion, combining essential oils, particularly oregano and rosemary, with chitosan effectively enhances seafood freshness and extends its shelf life.
Beta-hydroxy-beta-methylbutyrate in functional food ingredients: an overview of biosynthesis, metabolic mechanisms and applicationsReview
Xizi Zhang, Huijing Zhang, Jiaxing Li, Chenchen Qi, Di Zhang, Wei Chen, Chengtao Wang
β-Hydroxy-β-methylbutyrate (HMB) is a metabolite of the essential amino acid leucine, which can be produced naturally in mammals and is also found in trace amounts in citrus fruits and fish. Studies have shown that HMB plays an important role in maintaining human health by improving muscle health and inhibiting muscle catabolism. This review summarises the synthesis and metabolism of HMB and discusses its potential use as a nutrient, highlighting and analysing the importance of HMB supplementation for athletes' physical recovery and the treatment of muscular dystrophy-related diseases between 2019 and 2025. This study will help us to deepen our understanding of the application of HMB as a dietary supplement for the treatment of different diseases, providing the latest insights into its sustainability.
Evaluation of Antibacterial Activities of Two Types of Local Jordanian Honey with Manuka Honey: A Comparative StudyOriginal Paper
Mohammad A. Alkafaween, Sajeda A. Al-Qubelat
Honey is one of the oldest traditional medicines that has been highly reputed and widely used for the treatment of several human diseases for thousands of years ago. The purpose of this study was to: (A) evaluate and compare the antibacterial and antibiofilm activities of Shawkiat and Rabiee honeys with that of Manuka honey against Escherichia coli and Staphylococcus aureus; (B) assess the anti-virulence potential of these honeys, by examining their impacts on the expression of five selected genes in E. coli and seven genes in S. aureus that have been previously shown to be involved in the microcolony, biofilm and virulence in the test organism. The antibacterial, antibiofilm and antivirulence activities of these honey against both bacteria were investigated by agar well diffusion, Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), Growth curve, Time-kill curve, microtiter plate and reverse transcription-quantitative real time polymerase chain reaction (RT-qPCR). The susceptibility tests showed promising antibacterial activities of Shawkiat and Rabiee honeys compared with Manuka honey against E. coli and S. aureus. The results showed that Manuka honey possessed lowest MIC value against both bacteria with 20% (w/v) MIC and MBC of 25% (w/v). Slightly highest MIC values were shown by Shawkiat, Rabiee honeys against both bacteria with 25% (w/v) MIC and 50% (w/v) MBC values compared with Manuka honey. Growth curves demonstrated that no growth of both bacteria after treated with MIC of all the tested honey. Shawkiat and Rabiee honeys showed that both bacteria lost viability compared with Manuka honey. The lowest concentration Shawkiat and Rabiee honeys was able to inhibit and eradicate the biofilm of both bacteria compared with Manuka honey. The qPCR analysis showed that the expression of all the selected genes in both bacteria after treated with all the tested honeys was downregulated and share a similar overall pattern of gene expression, with a trend toward reduced expression of the virulence genes of interest. The results of this study indicate that Jordanian honeys possess antibacterial, antibiofilm and anti-virulence activities compared with Manuka honey. This study revealed that Jordanian honey compared with Manuka honey inhibits E. coli and S. aureus planktonic cells and biofilm through the downregulation of genes required for growth, biofilm formation and motility.
Exploring the potential use of two species of Dioscorea in composite flours for bakery productsOriginal Paper
Martin Amador Meza-Nieto, María Guadalupe Torres-Cardona, Sergio Soto-Simental, Antonio de Jesús Cenobio-Galindo, RUBEN JIMENEZ-ALVARADO
Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content (930.5 mg GAE per 100 g dry matter) and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea flour (0–30%) to make composite doughs. Doughs containing D. composita exhibited superior biaxial extensibility (41.22 ± 11.9 mm at 20% substitution), compared to the control (21.4 ± 2.7 mm), indicating their potential for use in bread production. Meanwhile, doughs containing 20% or more D. bulbifera flour were more suitable for products such as biscuits or pitta bread. However, all composite doughs were harder to handle, likely due to gluten dilution and component interactions, regardless of the Dioscorea species used. Therefore, the Dioscorea species used in this study could be considered promising candidates for inclusion in suitable bakery products.
Influence of the aging time on the quality of three kinds of cold-climate mountain grape BrandyOriginal Paper
fang Gu, mengying Gao, xuefeng Wang, meiqi Lv, jinlong Zuo, chong Tan, zhi Xia, junsheng Li
Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with ageing duration, with 18-month-aged BBH brandy exhibiting the highest content and the richest aromatic variety. Clustering analysis via heat maps revealed that brandies aged 12 and 18 months grouped together , showing that ageing time correlated positively with most esters and alcohols and negatively with acids. No significant variations were observed in the contents of terpenes, aldehydes and ketones among the three brandy varieties.
Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat breadOriginal Paper
Natasa Lakic-Karalić, Ladislav Vasilišin, Staniša Latinović, Goran Vučić, Slavica Grujić, Božana Odžaković, Anastasija Tegeltija, Ivana Čolić
Pumpkin seeds and pumpkin seed oil cake are considered as waste, but their composition and high nutritive and biological value makes it a very promising material for nutritional enrichment of bakery products. The purpose of this study was to characterize pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects of their addition on the chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity of the wheat bread. Six experimental bread samples with 5%, 10% and 15% of PSF or PSOCF added in wheat basic formulation, and a control wheat sample, were produced for this research. Results indicated that addition of PSF and PSOCF led to higher ash, cellulose, protein, fat, total carotene and unsaturated fats content, which mean that experimental bread samples had higher nutritive value. PSF addition had more pronounced and positive effect on the textural characteristics and antioxidant activity of bread, than PSOCF addition. According to the sensory evaluation, all experimental bread samples had very high sensory quality (between 89.88-96.59% of maximal possible quality). The results confirmed that PSF and PSOCF are suitable for use in food industry for nutritional enrichment of wheat bread and related products.