Czech Journal of Food Sciences - Latest articles
Results 121 to 129 of 129:
Applications of polycaprolactone in the food industry: A review
Julio Enrique Oney-Montalvo, Dany Alejandro Dzib-Cauich, Emmanuel de Jesús Ramírez-Rivera, Adan Cabal-Prieto, Luis Alfonso Can-Herrera
Czech J. Food Sci., 2024, 42(2):77-84 | DOI: 10.17221/200/2023-CJFS 
The food industry is always looking for ways to innovate in elaborating and packaging food products to ensure the consumer receives the highest quality. The new proposals include the use of polycaprolactone (PCL), a commonly used biopolymer that is soluble in many organic solvents. The PCL features can be modified by forming blends with other polymers and bioactive molecules to expand their applications in the food industry. For instance, there have been developments in packages and active substances that incorporate microcapsules based on PCL. This review explores the applications of PCL in the food industry, encompassing its role as a biodegradable...
Cup viscometer – A practical analytical tool
Milan Hou¹ka
Czech J. Food Sci., 2024, 42(1):71-76 | DOI: 10.17221/159/2023-CJFS
This paper focuses on helping smaller companies in the manufacturing industry who need to know the viscosity of their products or raw materials and do not have the funds to invest in expensive rotary rheometers. We developed a calibrated simple cup. It has replaceable nozzles designed so that dripping liquids cannot distort discharge times. The calibration of the cup is based on the relationship between kinematic viscosity and outflow time, which is valid for the laminar flow regimes. Here we described calibration and measurement procedures and methods for detecting non-Newtonian flow behaviour and the viscoelasticity of measured liquids. The...
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality
Nafly Comilo Tiven, Tienni Mariana Simanjorang
Czech J. Food Sci., 2024, 42(1):64-70 | DOI: 10.17221/196/2023-CJFS
Tuna meat (Thunnus atlanticus – blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments...
Modelling of desorption isotherms for dried meat: New approach and newly applied model
Pøemysl Richtr, Josef Bauer, Svatopluk Henke, Rudolf ©evèík
Czech J. Food Sci., 2024, 42(1):55-63 | DOI: 10.17221/170/2023-CJFS
In this paper, desorption isotherms of two jerky products were studied (whole-muscle jerky – sample 1 and minced jerky – sample 2). The work focused on the comparison of the Dynamic Dewpoint Isotherm (DDI) method and the Saturated Salt Slurry (SSS) method and testing the newly applied model for modelling desorption isotherms for dried meat. Data were statistically processed using 8 models [Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), Henderson, Chin, Smith, Oswin, Hasley, and newly applied model] and statistically evaluated using coefficient of determination (R2), root mean squared error (RMSE)...
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach
Angelina Risky Maharani, Lilik Eka Radiati, Agus Susilo, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh
Czech J. Food Sci., 2024, 42(1):45-54 | DOI: 10.17221/215/2023-CJFS
This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite design approach, the investigation systematically assessed the impact of four key factors within predetermined upper and lower limits: honey volume (90–900 g % dry basis), maltodextrin (60–600 g), drying temperature (60–70 °C), and drying time (180–300 min). Subsequently, these factors were randomised and optimised using the Design Expert software system....
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology
Hekun Duan, Zitian Yuan, Suyan Liu, Liang Jin, Ping Wen, Yaqi Wang, Fuhao Hu, Fei Han
Czech J. Food Sci., 2024, 42(1):31-44 | DOI: 10.17221/189/2023-CJFS
The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying...
Sorption isotherm modelling of dried tomatoes
Ahmad Khalid Nayab, ¥ubomír Valík, Pavel Aèai
Czech J. Food Sci., 2024, 42(1):21-30 | DOI: 10.17221/109/2023-CJFS
The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R2) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the...
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata
Yanli Wang, Xiuqin Han, Qinglin Guan, Xue Wei, Xiaoli Zhou
Czech J. Food Sci., 2024, 42(1):10-20 | DOI: 10.17221/130/2023-CJFS
This study evaluated the nutrients, flavour and antioxidant capacity in the embryo, colloid and fruiting body of Dictyophora rubrovalvata. The embryo had the highest protein [2.91 ± 0.39 g·(100 g)–1] and polysaccharides (17.44 ± 1.49 mg·g–1), the fruiting body had the highest total phenol content (0.87 ± 0.17 mg·g–1), the colloid was rich in minerals [1.57 ± 0.16 g·(100 g)–1]. The antioxidant capacity of the embryo was higher than that of the other parts, in terms of different solvents,...
Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit
Thanh Le, Trang Tran, Tuyen Kha*
Czech J. Food Sci., 2024, 42(1):1-9 | DOI: 10.17221/136/2023-CJFS
Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W·g–1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U·g–1 dry basis for...