Czech Journal of Food Sciences - Latest articles

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Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastes

Aslıhan Tüğen, Özge Taştan Ülkü

Czech J. Food Sci., 2025, 43(6):377-397 | DOI: 10.17221/122/2025-CJFS  

This review evaluates the role of food waste reuse in sustainable food production, its associated health benefits, and technological advances in bioactive ingredient extraction. The research demonstrates that recycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals, and creates economic opportunities in the food industry. The process has been shown to enable the development of functional food ingredients, nutraceuticals (health-promoting food supplements), and biodegradable packaging solutions. The integration of biotechnological applications, microbial fermentation, and innovative...

Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methods

Çağlar Kaya

Czech J. Food Sci., 2025, 43(6):428-437 | DOI: 10.17221/106/2025-CJFS  

This study compares the bioactive compound contents and volatile profiles of products obtained from the ‘Nero’ variety of aronia (Aronia melanocarpa L.) fruits subjected to three different drying methods: freeze drying, vacuum drying, and hot air drying. Total phenolic content, total flavonoid content, and antioxidant activity were evaluated. The highest values were observed in the freeze-dried samples, with 67.9 mg GAE·g^–1 dry weight (DW), 41.7 mg CE·g^–1 DW, and 88.6% antioxidant activity, respectively. Vacuum drying resulted in moderate levels of bioactive compounds, while hot air drying...

Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score

Pavel Nevrkla, Eva Weisbauerová, Svitlana Karvan, Jan Sečkář, Zdeněk Hadaš, Miroslav Rozkot, Drahomíra Čtvrtlíková Knitlová

Czech J. Food Sci., 2025, 43(6):411-418 | DOI: 10.17221/61/2025-CJFS  

The nutritional quality of meat from pigs of the indigenous Prestice Black-Pied pig (PB) and the three-breed commercial hybrid of Large White × Landrace × Large White_sireline (CH) was compared using these indicators: content of intramuscular fat, protein, saturated fatty acids (SFA) and essential amino acids (EAAs). The protein content and energy value of PB and CH meat were 20.12% and 22.56%, and 426.77 kJ·(100 g)^–1 and 443.01 kJ·(100 g)^–1, respectively. The lowest fat content (1.33%) and SFA content (0.33%) were found in the meat of commercial hybrid pigs. Leucine and...

Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditions

Özlem Üstün-Aytekin

Czech J. Food Sci., 2025, 43(6):419-427 | DOI: 10.17221/42/2025-CJFS  

Encapsulation technology offers an effective strategy to enhance the bioavailability and stability of vitamin C by addressing its sensitivity to environmental factors. This study investigates the impact of formulation parameters, particularly lecithin concentration and high-pressure processing conditions, on the physicochemical properties, gastrointestinal stability, cytotoxicity, and shelf life of liposomal vitamin C formulations. Among the tested samples, Sample 1, prepared with 20% soybean lecithin and 20% ascorbic acid and processed at 400 bar with a single cycle, demonstrated superior performance. It exhibited a high zeta potential (−23.17 mV),...

Enhancing rheological properties of dough and quality of potato fibre-enriched bread

Omar Saleh, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Hefnawy Taha, Haiam O. Elkatary, Abdalla El‐Hadary, Hoda A.S. Farag, Mahmoud Sitohy, Ahmed Mahmoud Ismail, Ali Osman

Czech J. Food Sci., 2025, 43(6):462-469 | DOI: 10.17221/29/2025-CJFS  

This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF,...

Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential

Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, Shenghong Liu

Czech J. Food Sci., 2025, 43(6):398-410 | DOI: 10.17221/26/2025-CJFS  

Xinjiang apricot is favoured by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimisation of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box–Behnken design (BBD), the best conditions were IL/ethanol (R_IL/E) ratio of 1 : 2,...

Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life

Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, Quyen Phuong Huynh

Czech J. Food Sci., 2025, 43(6):438-449 | DOI: 10.17221/24/2025-CJFS  

This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at 0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge free radicals DPPH, 2,2-diphenyl-1-picrylhydrazyl;...

Decision tree analysis of the prospects of organic food: Evidence from China and Hungary

Yue Wu, Andrea Tick, Katalin Takács-György

Czech J. Food Sci., 2025, 43(6):450-461 | DOI: 10.17221/205/2024-CJFS  

With the growing population, increasing income, and high-speed lifestyle, people pay more attention to a healthy diet and nutritional food. Organic food, also regarded as healthy, sustainable, or eco-friendly eating, has gained global popularity. This trend has been particularly amplified by the COVID-19 pandemic, leading to a surge in demand for nutritious foods worldwide. Organic food originated in Europe, with the highest development globally. Its progress varies by country. China's organic food industry began decades ago, growing rapidly. As globalisation advances and China's economy accelerates, it is valuable to examine the organic food industries...

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...