Czech Journal of Food Sciences - Latest articles
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Comparative assessment of Blaufränkisch wines from Central Europe: Antioxidant activity and polyphenolic study
Silvia Jakabová, Martina Fikselová, Lucia Zeleňáková, Daniel Bajčan, Natália Szárazová, Andrea Mendelová, Štefan Ailer, Imrich Jakab, Jozef Golian
Czech J. Food Sci., 2026, 44(5):441-451 | DOI: 10.17221/84/2026-CJFS 
This model comparative study evaluated 16 monovarietal Blaufränkisch red wines from the Czech Republic, Hungary, Austria, and Slovakia focused on five parameters related to their antioxidant properties: total polyphenol content (TPC), total anthocyanin content (TAC), antioxidant activity assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical scavenging assay and the ferric reducing antioxidant power (FRAP) assays, and wine colour intensity. Multivariate statistics were applied. The FRAP assay showed a very strong positive correlation with TPC (r = 0.968), supporting the central role of polyphenols in wine antioxidant activity....
SW-NIR spectroscopy and PLSR for predicting cocoa nibs quality across processing stages
Riana Listanti, Rudiati Evi Masithoh, Arifin Dwi Saputro, Hanim Zuhrotul Amanah, Sonny Ilham Wicaksono
Czech J. Food Sci., 2026, 44(5):424-440 | DOI: 10.17221/58/2026-CJFS
Cocoa beans quality parameters are among other things biochemical properties such as moisture content, reducing sugars, fat, protein and total phenolic content (TPC) changed during postharvest processes. Current analytical approaches to these parameters are usually not only destructive and time-consuming but also laboratory-based analyses. This study aimed at assessing the potential of short-wave near infrared (SW-NIR) spectroscopy (954–1 700 nm) combined with partial least squares regression (PLSR) for the prediction of these quality parameters in both fresh, fermented, dried and roasted Forastero cocoa nibs. In total, a portable Flame-NIR+...
Functional soups as food matrices for bioactive compounds: Implications for cognitive health
Dorota Gajowniczek-Ałasa, Ewa Baranowska-Wójcik, Joanna Grzelczyk, Dominik Szwajgier
Czech J. Food Sci., 2026, 44(5):369-383 | DOI: 10.17221/56/2026-CJFS
Nutritional strategies supporting healthy ageing and cognitive well-being have gained increasing attention as global populations age. Among dietary approaches, foods rich in bioactive compounds are of particular interest due to their potential involvement in biological pathways relevant to cognitive function. Soups represent versatile food matrices for incorporating and delivering a wide range of plant-derived ingredients, including vegetables, legumes, herbs, and mushrooms. These ingredients provide bioactive compounds such as polyphenols, carotenoids, terpenoids, dietary fibre, and other phytochemicals exhibiting antioxidant, anti-inflammatory, and...
Carcass traits and meat quality of the Eurasian collared dove (Streptopelia decaocto)
Peter Haščík, Matúš Rajský, Martin Fik, Ondřej Bučko, Adriana Pavelková
Czech J. Food Sci., 2026, 44(5):412-423 | DOI: 10.17221/50/2026-CJFS
The present study provides a comprehensive evaluation of carcass traits and meat quality characteristics of the Eurasian collared dove (Streptopelia decaocto), with particular emphasis on the effects of sex and muscle type on meat quality. A total of 40 adult birds (20 males and 20 females) were analysed for carcass traits, proximate composition, amino acid profile, fatty acid composition, lipid quality indices and colour characteristics. Carcass yield averaged approximately 67% and did not differ significantly between sexes (P > 0.05). Breast muscle was characterised by a high protein content [male 24.32; female 24.36 g·(100 g)–1]...
Impact of fermentation on biological activities and bioactive compounds of coconut milk kefir
Hai Truong Pham, Thi-Phuong Nguyen, Buu-Chau Thi Nguyen, Khoa Thi Nguyen
Czech J. Food Sci., 2026, 44(5):452-461 | DOI: 10.17221/210/2025-CJFS
Coconut milk serves as an excellent plant-based substitute for animal milk in fermentation with kefir grains, producing a vegetarian-friendly and allergy-safe fermented beverage. This study examined how fermenting coconut milk with milk kefir grains affects its antioxidant capacity, tyrosinase inhibition, probiotic growth, total phenolic content, and protein profile. Results showed significant improvements in cellular antioxidant and anti-tyrosinase effects, along with enhanced growth of the probiotic Lactobacillus acidophilus during fermentation, especially at 120 h. Conversely, fermentation decreased the overall phenolic content and led to...
Optimisation of konjac glucomannan extraction conditions using response surface methodology
Jiajia Dai, Yuyan Zhou, Yike Han, Banan Wei, Jing Ou, Xinyue Zhou, Yujuan Chen, Shushu Ding, Guodong Wang, Donglin Zhang
Czech J. Food Sci., 2026, 44(5):402-411 | DOI: 10.17221/177/2025-CJFS
Konjac glucomannan (KGM), derived from konjac tubers, is a novel functional plant polysaccharide that plays a significant role in antioxidant activity, anti-tumour effects and blood glucose regulation. This study aimed to develop an optimal extraction method for KGM. The extraction yield of KGM was surveyed quantitatively analysed using a response surface central composite design (CCD) to maximise the yield. A quadratic regression model was created to illustrate the interactions between the factors influencing KGM extraction yield. The findings indicated that the effects of extraction temperature and the liquid-to-solid ratio had a greater impact on...
Artisanal cheesemaking environment as a potential reservoir of antimicrobial-resistant Enterobacteriaceae
Zuzana Hanzelová, Eva Dudriková, František Zigo, Viera Lovayová
Czech J. Food Sci., 2026, 44(5):392-401 | DOI: 10.17221/154/2025-CJFS
The family Enterobacteriaceae is a group of undesirable bacteria in dairy plants. Their presence in cheesemaking could affect the food safety of the final products. The objective of this study was to detect, identify, and characterize representatives of the family Enterobacteriaceae in artisanal cheesemaking dairy plants in Slovakia. The susceptibility to different groups of antibiotics was tested using the disc diffusion method. Genes conferring resistance to beta-lactam antibiotics were detected by PCR with gene-specific primers. Of the 86 isolates, Enterobacter spp. was the most frequently identified genus (72.1%), followed by Klebsiella...
Preparing and investigating the impact of iron and zinc fortified parboiled puffed rice bars on the nutritional status of school-aged children (9–12 years)
Ghazala Kausar, Waqas Tariq, Muhammad Azeem, Khuram Ashfaq, Mian Kamran Sharif, Umair Afzal, Sheraz Ahmed, Doha M. Al-Nouri, Isam A. Mohamed Ahmed, Muhammad Abuzar Ghaffari, Muhammad Tauseef Azam, Rai Muhammad Amir, Saleem Muhammad
Czech J. Food Sci., 2026, 44(5):384-391 | DOI: 10.17221/33/2024-CJFS
Parboiled rice is produced by steaming, soaking, and drying paddy grains, which helps retain nutrients. The parboiled rice has more nutrients and wholesome grains as compared to white (polished) rice. Parboiled rice has more nutrients than white (polished) rice and can be used as nutritional intervention in communities with nutrient discrepancies. The current project was designed to study the effect of parboiled puffed rice bars fortified with iron (Fe) and zinc (Zn) on the nutritional status of school-aged children. The iron and zinc contents of parboiled fortified rice were increased by adding salts to soaking water. Three treatments were tested:...
Antioxidant potential and antimicrobial activity of coloured onion peels extracted using ultrasound-assisted deep eutectic solvents
Özge Demir, Fatma Nur Baştürk, Yusufcan Gerçek, Emel Mataracı Kara, Şah İsmail Kırbaşlar
Czech J. Food Sci., 2026, 44(4):353-367 | DOI: 10.17221/33/2026-CJFS
In this study, the most effective deep eutectic solvent (DES) for extracting antioxidants from purple onion peel was identified using total antioxidant capacity (TAC) values obtained by the CUPRAC assay. The DES systems used in this study consisted of choline chloride (ChCl) combined with ethylene glycol (EG), diethylene glycol (DiEG), triethylene glycol (TriEG), tetraethylene glycol (TetEG), 1,4-butanediol (1,4-but), and 1,2-propanediol (1,2-pro) at a molar ratio of 1 : 2 with 30% water content. All DESs were characterised in terms of Fourier transform infrared (FTIR) spectra, viscosity, density, and pH. Ultrasound-assisted extraction...
Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilagein set yoghurt
R.R.G.H.N. Senarathna, T.C. Kananke
Czech J. Food Sci., 2026, 44(4):342-352 | 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
Talal Lahreche, Karima Aoues, Lydia Yasmine Kebir
Czech J. Food Sci., 2026, 44(4):297-305 | 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...
CaCl2-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)
Xiaoying Zhang, Ye Wang, Jiayu Li, Zixiong Zhang, Caixia Chen, Yao Teng, Xiuqin Long
Czech J. Food Sci., 2026, 44(4):315-325 | 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...
Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activity
Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid
Czech J. Food Sci., 2026, 44(4):326-341 | 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,...
Modern advanced food safety and smart traceability systems
Aslıhan Tüğen, Louiza Belkacemi
Czech J. Food Sci., 2026, 44(4):265-281 | DOI: 10.17221/130/2025-CJFS
This systematic review article aimed to examine the effects of digitalisation in the field of food safety and traceability on applications and the challenges encountered in the context of the food industry. The decentralised structure of blockchain technology prevents forgery in records. It has been determined that tools such as IoT sensors and Radio Frequency Identification (RFID) facilitate quality control and logistic processes, ensure consumer trust, savings and cost reduction in logistics and supply. High investment and energy costs make it difficult to use these technologies. The incompatibility of regulatory policies and standards in different...
Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extract
Triana Lindriati, Siti Mutimmah, Maryam Husnul Istiqomah, Melania Anggraini, Herlina Herlina, Sih Yuwanti, Asmak Afriliana
Czech J. Food Sci., 2026, 44(4):306-314 | 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...
Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysis
Minghong Bian, Xuan Wu, Qiang Xu, Shaolong Li, Yuli Fang, Yujie Chen, Hongbing Liao, Xiancui Tian, Baolin Han
Czech J. Food Sci., 2026, 44(4):282-296 | DOI: 10.17221/53/2025-CJFS
As a traditional Chinese alcoholic beverage with profound historical and cultural significance, the herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating a broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavour Baijiu as raw materials, the effects of solid-to-liquid ratio (1 : 4–1 : 12 g·mL–1), ethanol concentration (36–48% vol), extraction...
Current trends and future perspectives in dairy by-product valorisation
Aslıhan Tüğen
Czech J. Food Sci., 2026, 44(3):167-180 | 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...
Production and quality assessment of fig wine: A comparative study on Turkish fig varieties
Ziya Binat, Ayşegül Kırca-Toklucu
Czech J. Food Sci., 2026, 44(3):192-203 | 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...
Enhancing labneh with freeze-dried fruits or fruit flavours: Effects on physicochemical, microbiological, and sensory properties
Bayram Çetin, Christina Rehagel, Ömer Akineden
Czech J. Food Sci., 2026, 44(3):216-226 | DOI: 10.17221/189/2025-CJFS
The present study aimed to formulate novel labneh variants containing freeze-dried fruit pieces or fruit flavour and to evaluate their influence on physicochemical properties, microbiological quality, and sensory acceptance during storage. For this purpose, fruit-piece labneh was prepared by incorporating 6% freeze-dried strawberry, blackberry, or kiwi pieces, while fruit-flavoured labneh was formulated by adding 0.01% colouring and 0.1% fruit flavour derived from strawberry, blackberry, or kiwi juice. The labneh variants developed in this study were subjected to additional post-fermentation pasteurisation followed by hot filling. Samples were analysed...
Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survivalin yoghurt-based icecreams
Feray İnci Maden, Salih Özdemir
Czech J. Food Sci., 2026, 44(3):181-191 | 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 metabolomics
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., 2026, 44(3):204-215 | 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...
Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties
Mei Lu, Yining Dou, Jialing Xu, Yuanyuan Zhang
Czech J. Food Sci., 2026, 44(3):251-263 | DOI: 10.17221/52/2025-CJFS
This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS...
Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus root
Xinhui Wang, Tingting Yang, Lele Zhao, Yuxi Zhou, Yi Jie Zhang, Yang Liu
Czech J. Food Sci., 2026, 44(3):238-250 | 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 evaluation
Anh Duy Do, Le Bao Xuyen Nguyen, Hong Viet La, Thach Phan Van
Czech J. Food Sci., 2026, 44(3):217-237 | 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...
The use of by-products for the improvement of techno-functional properties of dairy products
Iveta Klojdová, Nujamee Ngasakul, Šarka Horačková, Eva Musilová, Ladislav Čurda, Jiří Štětina
Czech J. Food Sci., 2026, 44(2):93-100 | DOI: 10.17221/218/2025-CJFS
A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches...
Detection of frozen-thawed beef, pork and chicken meat
Filip Beňo, Eliška Václavíková, Filip Hruška, Nell Melisa Heráková, Rudolf Ševčík
Czech J. Food Sci., 2026, 44(2):141-149 | DOI: 10.17221/139/2025-CJFS
Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na+, K+, Mg2+) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at −18 °C. After 150 days of storage, aconitase activity increased from 47.2 ± 7.2 U·L–1...
Microwave-assisted extraction of annatto: Effects of pH and time on antibacterial activity
Isti Handayani, Aisyah Tri Septiana, Budi Sustriawan, Karseno
Czech J. Food Sci., 2026, 44(2):150-156 | DOI: 10.17221/129/2025-CJFS
Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract...
Enhanced inactivation of pectin methylesterase in passion fruit juice by ohmic heating
NhuKhue Doan, ThiHuong Nguyen, NhatTam Le, MinhTuan Pham, QuocDat Lai
Czech J. Food Sci., 2026, 44(2):132-140 | DOI: 10.17221/125/2025-CJFS
This study investigated the effectiveness of ohmic heating (OH) for the inactivation of pectin methylesterase (PME) in passion fruit juice. PME is a heat-resistant enzyme responsible for juice cloud loss and quality deterioration during storage and is therefore commonly used as an indicator of pasteurisation efficiency. Juice samples were initially heated from 20 to 70 °C and subsequently held at 70 °C for 10 s while being subjected to different electric field strengths (20–40 V·cm–1) and frequencies ranging from 50 to 10 000 Hz. The highest PME inactivation was observed at 60 Hz, and increasing electric field strength further...
Occurrence of Norovirus genogroup II in leafy greens in the region of Marrakech using a molecular method
Salma Berrouch, Nouhaila El Fellaki, Abdelkader Biary, Hibatallah Lachkar, Houda Rafi, Halima Rouane, Simeon Goïta, Jamal Eddine Hafid
Czech J. Food Sci., 2026, 44(2):123-131 | DOI: 10.17221/101/2025-CJFS
Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are a leading cause of foodborne disease. These viruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies on HuNoV in vegetables have been conducted, few have focused on Morocco. This study aimed to detect HuNoV in leafy greens collected in the region of Marrakech region over a fifteen-week period (March–June 2023). For this purpose, 112 samples (coriander, lettuce and parsley) were collected and analysed using the ISO 15216-2:2019 method with minor modifications, after validation. The...
Optimisation of polyphenol extraction from Chinese Baijiu distillers' spent grains: Stability and antioxidant capacity
Caihong Xu, Xi Chen, Ping Yang, Shengzhong Dong, Qingyu Yang
Czech J. Food Sci., 2026, 44(2):157-166 | DOI: 10.17221/64/2025-CJFS
Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid–solid...