Czech Journal of Food Sciences - Latest articles

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Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage

Rehab S. Alsulami, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Tawfiq S. Alsulami, Fahad Y. Al-Juhaimi

Czech J. Food Sci., 2025, 43(5):365-375 | DOI: 10.17221/100/2025-CJFS  

The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant...

Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates

Kristina Veselá, Milada Plocková, Eva Musilová, Blanka Vrchotová, Šárka Horáčková

Czech J. Food Sci., 2025, 43(5):358-364 | DOI: 10.17221/93/2025-CJFS  

Enrichment of yoghurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v were observed when cultured in ultra-high temperature (UHT) milk. Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powders. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v...

Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study

Gizem Özlük, Gabriela Krausová

Czech J. Food Sci., 2025, 43(5):344-351 | DOI: 10.17221/36/2025-CJFS  

The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU·g–1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8–9 log CFU·g–1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU·g–1 for probiotic products and 7 log CFU·g–1 for kefir products. This...

Sensory properties of pork sausage after sea buckthorn extract addition

Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová, Andrea Mesárošová

Czech J. Food Sci., 2025, 43(5):320-325 | DOI: 10.17221/11/2025-CJFS  

The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed...

Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties

Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen

Czech J. Food Sci., 2025, 43(5):311-319 | DOI: 10.17221/1/2025-CJFS  

The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP had the highest...

Cahuiche (Vaccinium leucanthum Schltdl.): A berry with antioxidant, antihypertensive and antibacterial potential

Javier Castro-Rosas, Carlos Alberto Gómez-Aldapa, Edna Zaranne Martinez-Ramirez, Netzahualcoyol Calcáneo-Martíne, Reyna Nallely Falfán-Cortés

Czech J. Food Sci., 2025, 43(5):336-343 | DOI: 10.17221/218/2024-CJFS  

The aim of this research was to quantify the bioactive compounds; antioxidant, antibacterial, and antihypertensive capability of different cahuiche (Vaccinium leucanthum Schltdl.) extracts in vitro. Aqueous, ethanolic, and methanolic extracts were obtained from cahuiche berries (Vaccinium leucanthum Schltdl.). Total phenols, flavonoids (quercetin and catechin), and anthocyanins contents were determined, and antioxidant activity was also determined using ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic) acid] and DPPH (2,2-diphenyl-1-picrylhydrazyl), antibacterial activity, and antihypertensive potential, using angiotensin...

Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureus

Marta Štindlová, Václav Peroutka, Simona Lencová, Kamila Zdeňková

Czech J. Food Sci., 2025, 43(5):326-335 | DOI: 10.17221/201/2024-CJFS  

Chlorhexidine (CHX) is a bactericidal agent used as a common disinfectant since the 1950s. However, its effectiveness may have diminished over the time due to the rise of microbial resistance even among nonantibiotics. In this study, we evaluate the response of 46 Staphylococcus aureus isolates to CHXdihydrochloride according to their origin and phenotype (haemolysis induction, coagulase production, methicillin resistance and biofilm formation). Following classification, the influence of seven CHX concentrations (10.00–0.50 mg·L–1) on planktonic cell growth and biofilm formation was evaluated spectrophotometrically at 620 nm...

Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)

Thassawan Somchan, Sawitree Wongtangtintharn, Suthipong Uriyapongson

Czech J. Food Sci., 2025, 43(5):352-357 | DOI: 10.17221/131/2024-CJFS  

The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analysed. These experiments were performed in a 2 × 2 factorial in randomised complete block design (RCBD) and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine [4.51 mg·(100 g)^–1...

The potential of probiotics derived from functional foods for skin health

Eunhye Son

Czech J. Food Sci., 2025, 43(4):235-245 | DOI: 10.17221/35/2025-CJFS  

Probiotics, widely recognised for their benefits in gut health, have gained increasing attention for their comprehensive role in skin health maintenance and improvement. This review explores the multifaceted impact of food-derived probiotics on various aspects of skin health, including anti-aging, inflammation regulation, barrier function enhancement, and hydration. Probiotics exert protective effects against oxidative stress and inflammatory responses through modulation of the gut-skin axis, enhancement of the skin microbiome balance, and immunomodulatory properties. Additionally, functional foods enriched with probiotics have demonstrated efficacy...

Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method

Dedin Finatsiyatull Rosida, Dina Mustika Rini, Dwi Ernawati

Czech J. Food Sci., 2025, 43(4):263-273 | DOI: 10.17221/235/2024-CJFS  

Snails, which are high in protein, have the potential to be developed as a flavour enhancer through the hydrolysis process. However, consumer acceptance of the flavour enhancer needs to be fully evaluated. The aim of this study was to determine the consumer acceptance of a snail protein hydrolysate from different snail species (golden apple, apple, and freshwater) and at different hydrolysis durations (3, 6, and 9 h), and to identify the drivers of liking of snail protein hydrolysates through descriptive profiling using Rate-All-That-Apply (RATA) method and consumer testing using Hedonic test. The RATA intensity data were subjected to analysis using...

Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products

Bruna Mayara Roldão Ferreira, Isadora Maria Melo Torres, Gabriel Sarache, Jean Lopes Silva, Claudia Cirineo Ferreira Monteiro, Benício Alves Abreu Filho, Carlos Eduardo Barão, Tatiana Colombo Pimentel, Ivo Mottin Demiate, Antonio Roberto Giriboni Monteiro

Czech J. Food Sci., 2025, 43(4):246-254 | DOI: 10.17221/215/2024-CJFS  

Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics...

Determination of aflatoxin M₁ presence and concentration in Van Herby cheese

Murat Akdağ, Tuncer Çakmak

Czech J. Food Sci., 2025, 43(4):255-262 | DOI: 10.17221/197/2024-CJFS  

Aflatoxins are considered the most toxic secondary metabolites of concern to food safety due to their wide distribution and high toxicity in foods and feeds. The aim of this study is to identify the prevalence of aflatoxin M₁ (AFM₁) in Van Herby cheeses (brined/dry salted). A total of 90 brined and dry salted Van Herby cheese samples offered for retail sale were analysed. The AFM₁ level in the samples was determined by the chromatographic [High-Performance Liquid Chromatography (HPLC)/Fluorescent Detection (FLD)] method. Brined Van Herby cheese samples contained AFM₁ in amounts ranging from < LOD to 0.573 ng·g^–1...

Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans

Xiaolong Ji, Shuli Zhang, Xin Du, Yuning Zhang, Yang Yao, Yingying Zhu

Czech J. Food Sci., 2025, 43(4):300-310 | DOI: 10.17221/144/2024-CJFS  

This study systematically evaluated the effects of four thermal processing methods-boiling, steaming, extrusion, and roasting-on the physicochemical properties and in vitro antioxidant activity of black beans. Notably, ash content decreased following boiling and steaming, reaching 45.5 mg·g–1 and 43.5 mg·g–1, respectively, corresponding to reductions of 8.5% and 13.3%. In contrast, extrusion and roasting led to moisture loss, resulting in ash content increases of 3.2% and 6.8%. Among the treatments, boiling significantly increased powder clumping (5.1%), primarily due to elevated moisture content, a value markedly higher...

Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol

Shanhui Chen, Renbin Liu, Dong Wang, Shiyou Li, Zhirong Yang

Czech J. Food Sci., 2025, 43(4):291-299 | DOI: 10.17221/143/2024-CJFS  

sn-1,3-Dioleoyl-2-palmitoylglycerol (OPO) is a structural triglyceride with a specific distribution of fatty acids, which is an important component of breast milk fat and which can better promote the absorption of minerals and energy in infants. In this study, a lab-made immobilised Aspergillus niger lipase (IM-ANL), which is more economical than a commercial lipase, was used for hydrolysis to produce free fatty acids (FFA) and acidolysis interesterification to produce OPO. The enzyme was used for multiple purposes, reducing the cost of enzymatic production. The optimum conditions for hydrolysis were determined by experiments: the amount...

Evaluation of cadmium accumulation in pink oyster mushrooms cultivated on the cadmium contaminated substrates and health risk analysis

Senad Murtić, Ćerima Zahirović Sinanović, Josip Jurković, Mirza Tvica, Adnan Hadžić, Dženeta Fazlić, Amina Šerbo

Czech J. Food Sci., 2025, 43(4):283-290 | DOI: 10.17221/127/2024-CJFS  

Pink oyster mushrooms are rich in protein, dietary fibre, vitamins and minerals, making them a great addition to any diet. However, pink oyster mushrooms have the ability to accumulate high concentrations of heavy metals, some of which, such as cadmium, can cause adverse effects on human health. The aim of this study was to evaluate the ability of pink oyster mushrooms to absorb Cd from substrates contaminated with Cd and to assess the human health risks associated with the consumption of these mushrooms. An experiment was carried out in a completely randomised design and included four treatments (four Cd contamination levels i.e. 0, 20, 50 and 100 mg·kg^–1)...

Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extracts

Edgar Daniel Cabrera-Domínguez, Jesús Rodríguez-Miranda, Reyna Nallely Falfán-Cortés, Enrique Ramirez-Figueroa, Juan Gabriel Torruco-Uco, Betsabé Hernández-Santos

Czech J. Food Sci., 2025, 43(4):274-282 | DOI: 10.17221/139/2023-CJFS  

This research aimed to evaluate the type of solvent (80% methanol, ethanol, and water), solute/solvent ratio (1 : 10 and 1 : 15 w/v), maceration time (0 h, 24 h and 7 d) and stage of leaf maturity [vegetative (VW) and generative (GW)] on the physicochemical and antioxidant properties of watercress leaf extracts. The leaf was characterised by determining the chemical composition, the phytochemical profile, and the colour. The GW presented the highest moisture content [93.25 g·(100 g)^–1], carbohydrates [70.74 g·(100 g)^–1], and lightness (L* = 59.66), and the presence of alkaloids,...

Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk – An experimental study

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...

Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food

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...

Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation

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...

Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens

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...

Studies comparing the effectiveness of models for drying bitter gourd slices

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 flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages

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...

The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product

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...

Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation

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...

Crystallinity of starch, food composition, and digestibility of starch

Evžen Šárka, Petra Smrčková, Marcela Sluková

Czech J. Food Sci., 2025, 43(2):90-104 | DOI: 10.17221/33/2025-CJFS  

Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible...

Probiotic lactic acid bacteria in biotechnology and the food industry: A review

Damla Avci, Simona Gillarová, Svatopluk Henke, Zdeněk Bubník, Marcela Sluková

Czech J. Food Sci., 2025, 43(2):75-89 | DOI: 10.17221/17/2025-CJFS  

This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation,...

Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates

Gabriela Greifová, Eva Drobná, Petra Olejníková, Gabriel Greif, Mária Greifová

Czech J. Food Sci., 2025, 43(2):118-128 | DOI: 10.17221/202/2024-CJFS  

Donkey milk is a very promising matrix for the isolation of new potential starter cultures with probiotic properties. We isolated, identified, and compared the technological properties of the donkey milk isolate D23 with those of goat milk isolates G15 and G17 and bovine milk isolates C3 and C9. All isolates were identified as Lacticaseibacillus paracasei using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR) assays (determination of species-specific DNA fragments). Like the bovine and goat isolates, the donkey milk isolate D23 was able to grow in De Man–Rogosa–Sharpe...

Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium

Ivo Ganchev

Czech J. Food Sci., 2025, 43(2):140-151 | DOI: 10.17221/175/2024-CJFS  

An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 (National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria) as a function of the buffering capacity and initial dry matter concentration of pretreated biomass of Spirulina platensis (Arthrospira platensis) ('Simbiotex' Ltd., Sofia, Bulgaria) in the culture media. Initially the experimental data of L. delbrueckii subsp. bulgaricus WDCM 00102 fermentations in algae-based media with different buffering...

Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties

Kshitiz Pokhrel, Lenka Kouřimská, Novel Kishor Bhujel, Rasmita Parajuli, Matěj Božik

Czech J. Food Sci., 2025, 43(2):152-159 | DOI: 10.17221/172/2024-CJFS  

Oat (Avena sativa Linnaeus) has distinctive multifunctional characteristics and nutritional profile, as well as a large amount of oat-processing by-product comprises hulls, which contain lipids and other nutrients. In this study, the lipid content and fatty acid (FA) profiles of six naked oat varieties (Kamil, Marco Polo, Oliver, Patrik, Santini, and Saul), two hulled oat varieties (Atego and Korok), and their dehulled grains and hulls were analysed. The findings of the study demonstrated that the lipid content varied from 4.14 g·100 g^–1 dry matter (DM) (Santini) to 6.68 g·100 g^–1 DM (Kamil) in naked...

Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production

Engin Gündoğdu, Fatma Hezer

Czech J. Food Sci., 2025, 43(2):129-139 | DOI: 10.17221/93/2024-CJFS  

Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18 : 3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium...