Czech Journal of Food Sciences - Latest articles
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Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract
Gokben Ozbey, Mustafa Necati Muz, Elif Seren Tanriverdi, Sultan Erkan, Niyazi Bulut, Baris Otlu, Franti¹ek Zigo
Czech J. Food Sci., 2023, 41(2):144-154 | DOI: 10.17221/100/2022-CJFS 
The purpose of the present study was to investigate the antimicrobial effect of propolis ethanol extract collected from the Tarsus district of Mersin province, Kilis province, Yayladagi district of Hatay province in southern Türkiye and Sarkoy district of Tekirdag province of northwestern Türkiye against Escherichia coli (ATCC 25922), Helicobacter pylori (ATCC 43504), Pseudomonas aeruginosa (ATCC 27853), and Staphylococcus aureus (ATCC 29213). Their chemical constituents were detected via liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). They were used in a molecular docking approach to search the...
Correlation between acrylamide content and colour in some baked products
Zana Mohammed Abdulazeez, Abdel Moniem Ibrahim Mustafa, Fehmi Yazici
Czech J. Food Sci., 2023, 41(2):137-143 | DOI: 10.17221/244/2022-CJFS
The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries, classified based on their colour intensity as light, medium, or dark. The analysis was performed using gas chromatography-mass spectrometry (GC-MS). Sugar, moisture, and asparagine analyses were also carried out simultaneously. The results demonstrated that the acrylamide content in biscuits, bread, and cakes varied according to the colour (light 109.9 ± 7.95, 214.7 ± 27.40, and 128.6 ± 7.05; medium 176.3 ± 15.16, 387.0 ± 87.71, and 804.3 ± 17.16; and dark 407.6 ± 105.13,...
Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia
Zuzana Tomá¹tíková, Lucie Hlucháòová, Tereza Gelbíèová, Renáta Karpí¹ková
Czech J. Food Sci., 2023, 41(2):127-136 | DOI: 10.17221/234/2022-CJFS
Listeria monocytogenes is not only a pathogen causing a serious food-borne disease in humans but can also occur as a saprophyte in the natural environment. This study aimed to evaluate the occurrence of L. monocytogenes obtained from the natural environment of the Czech Republic (hereinafter Czechia) and Slovakia in 2016–2018 and to compare the clonal relationship of strains circulating in the environment with the strains originating from the food chain and humans. Altogether, 217 samples of mud, surface water, vegetation and soil were collected in 61 locations. Samples were processed according to the modified EN ISO 11290-1 standard....
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted
Chunyan Xie, Juan Du, Chunmiao Xing, Xu Zhang, Lan Wang, Hongzhang Chen, Tong Lin
Czech J. Food Sci., 2023, 41(2):118-126 | DOI: 10.17221/54/2022-CJFS
his study optimised the conditions for ultrasound-assisted extraction (UAE) of defatted wheat germ protein (WGP) and evaluated its effect on the functional properties. Single-factor and orthogonal experiment designs were combined to optimise the UAE extraction condition. The extraction of WGP reached the highest level, at 88.66%, with a solid : liquid ratio of 1 : 25 g·mL–1, pH value of 9.0, ultrasonic time of 10 min, and ultrasonic power at 400 W. Under these conditions, albumin, globulin, prolamin, and glutenin accounted for 32.26, 28.52, 5.42, and 22.40% of total protein, respectively. In addition, this study...
Effect of ultrasound on isolation and properties of oat starch
Esra Baºarıcı Ünlü, Çiğdem Aykaç*
Czech J. Food Sci., 2023, 41(2):111-117 | DOI: 10.17221/94/2022-CJFS
The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min. The highest starch yield was found in US45 as 49.04 g·100 g–1 of oat flour when the extraction time decreased from 6 h to 45 min. The functional properties of starches, such as bulk density, water solubility index, dispersibility and water absorption capacity, ranged from 0.65 to 0.80 g·mL–1, 3.22 to 5.75%, 78 to 87.5% and 84.23 to 95.87%,...
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content
Irena Nìmeèková, ©árka Tre¹lová, Helena Èí¾ková, Tereza Rambousková, Jan Forejt, Zdenìk ©vandrlík, Vojtìch Kru¾ík, Dana Gabrovská
Czech J. Food Sci., 2023, 41(2):103-110 | DOI: 10.17221/239/2022-CJFS
The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation...
Estimation of coffee shelf life under accelerated storage conditions using mathematical models – Systematic review
María Alina Cueva Ríos, Frank Fernández Rosillo, Lenin Quiñones Huatangari, Eliana Milagros Cabrejos Barrios
Czech J. Food Sci., 2023, 41(2):92-102 | DOI: 10.17221/163/2022-CJFS
The shelf life of a food product is a finite period after manufacturing and packaging, during which it retains a required and acceptable level of quality for consumption. The objective was to characterise and describe the transparent and comprehensible processing process to collect, select, critically evaluate and summarise available evidence regarding the use of mathematical models in the estimation of the shelf life of coffee under accelerated storage conditions. Of the 183 articles identified, nine studies were included in the review: four evaluated various types of packaging containing roasted and ground coffee, three coffee-based beverages,...
Coumarin derivatives as antifungal agents – A review
Mirjana Lonèar, Dajana Ga¹o-Sokaè, Maja Molnar*
Czech J. Food Sci., 2023, 41(2):79-91 | DOI: 10.17221/178/2021-CJFS
Coumarins and pyridines are a promising class of naturally occurring bioactive heterocycles with unique physical and chemical properties. Compounds containing the coumarin framework possess a wide range of pharmacological, biological, and physiological activities, which makes them important for application in medicine, the food industry and agriculture. Among all coumarins' properties, it was found that coumarins may prevent fungal growth, depending on substituents linked to the coumarin core. Therefore, many coumarin derivatives have been investigated as potentially powerful agents in preventing and controlling fungal pathogens. This review summarises...
Corrigendum: Meat quality – Genetic background and methods of its analysis
Marek Kowalczyk
Czech J. Food Sci., 2023, 41(1):78 | DOI: 10.17221/26/2023-CJFS
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index
Luis Díaz-Batalla, Karina Aguilar-Arteaga, Javier Castro-Rosas, Reyna Nallely Falfán-Cortés, Ricardo Omar Navarro-Cortez, Carlos Alberto Gómez-Aldapa
Czech J. Food Sci., 2023, 41(1):73-77 | DOI: 10.17221/5/2022-CJFS
Common bean (Phaseolus vulgaris L.) is one of the most important grain legume foods for the human diet. Common bean seed is gaining attention due to its content of secondary metabolites with positive effects on human health. The present work analysed the effect of common bean germination on the essential amino acid profile, active compound content, and expansion index after extrusion processing. The content of tryptophan (Trp) in raw common bean (RCB) and in germinated common bean (GCB) seeds was 6.1 and 7.9 mg·g–1 of protein, respectively. The limiting amino acids in RCB were sulphur amino acids and Trp, and in GCB only...
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes
Diego Andrés Campo-Ceballos, Carlos Alberto Gaviria-López
Czech J. Food Sci., 2023, 41(1):64-72 | DOI: 10.17221/181/2022-CJFS
The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of active and non-trivial research, which intervenes in obtaining consistent roasting profiles reflected in the acceptability of the drink perceived by consumers. This paper used the methodology of response surfaces (RSM) with the central composite design (CCD). A consumer study was conducted with 104 individuals, each tasting 13 cups of specialty coffee from Cauca-Colombia. Predictive equations for acidity...
Influence of the surface/volume ratio on the rheological properties of starch dispersions
Gerardo Lopez-Echevarria, Jorge Adalberto Huerta-Ruelas, Gonzalo Velazquez, Martin Jesús Nieto-Perez, Guadalupe Mendez-Montealvo
Czech J. Food Sci., 2023, 41(1):54-63 | DOI: 10.17221/155/2022-CJFS
This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron microscopy, rotational, and dynamic rheological measurements. The granule size distribution and the surface/volume ratio drove the rheological behaviour as a function of temperature and concentration. At a concentration of 10%, the consistency index of corn starch (CS) paste was 147.25 Pa·sn (n – flow behavior index), a higher value compared to pastes from potato...
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard
Maria Vrublevskaya, Thi Tra My Nguyenová, Lucie Drábová, Petra Lovecká, Blanka Vrchotová, Olga Ma»átková, Markéta Kuli¹ová, Irena Jaro¹ová Kolouchová
Czech J. Food Sci., 2023, 41(1):44-53 | DOI: 10.17221/200/2022-CJFS
Plants are permanently exposed to biotic and abiotic stress and have therefore developed intricate resistance mechanisms, consequently. These include the presence of microbial endophytes, which can promote plant growth and ensure better resilience against unfavourable conditions. These microorganisms colonising plant tissues can directly affect plant growth by producing phytohormones, antioxidants, 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity, or indirectly by the production of siderophores and antifungal agents. To the best of our knowledge, this is the first study devoted to assessing bacterial endophyte diversity and their plant...
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI–TOF MS
Pelin Ertürkmen, Zübeyde Öner
Czech J. Food Sci., 2023, 41(1):36-43 | DOI: 10.17221/199/2022-CJFS
The present study aimed to evaluate the Clostridium spp. counts in corn silage, raw milk and Kaºar cheese and to identify the clostridial isolates causing a late-blowing defect (LBD) potential using matrix-assisted laser desorption-ionization-time of flight mass spectrometry (MALDI-TOF MS). Lactate-fermenting clostridial spores (LFCS) were determined by the most probable number method (MPN) in 14 samples of corn silage, 12 samples of raw milk and 20 samples of Kaºar cheese. 181 isolates were obtained from MPN gas-positive tubes. Gram staining, catalase and oxidase activity, anaerobic development tests and Scanning Electron Microscopy (SEM) imaging...
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry
Veronika Zu¹»áková, Martin Du¹ek, Vladimíra Jandovská, Jana Ol¹ovská
Czech J. Food Sci., 2023, 41(1):29-35 | DOI: 10.17221/158/2022-CJFS
The present study aimed to apply a multi-residue method for the screening and quantification of pesticide residues in ciders, low alcoholic beverages made by fermentation of apple juice. Twenty bottled craft cider samples purchased from the Czech market were analysed for pesticide residues. The residues of pesticides were extracted from samples using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure in combination with additional solid-phase extraction (SPE) sample clean-up to achieve the lowest detection limit possible. In this study, targeted screening of pesticide residues in the samples was performed with the Q-Orbitrap mass...
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds
Matej Brestenský, Soòa Nitrayová, Peter Patrá¹
Czech J. Food Sci., 2023, 41(1):21-28 | DOI: 10.17221/159/2022-CJFS
Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P < 0.05). Similarly, the content of alpha-linolenic acid,...
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review
Lina Novi Ariani, Teti Estiasih, Wenny Bekti Sunarharum, Alfi Khatib
Czech J. Food Sci., 2023, 41(1):8-20 | DOI: 10.17221/221/2022-CJFS
One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries...
Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations
Barbora Rù¾ièková, Pavel Kohout
Czech J. Food Sci., 2023, 41(1):1-7 | DOI: 10.17221/186/2022-CJFS
The purpose of this paper is to evaluate current nutritional guidelines of modern diets based on medical and nutrition facts and their effect on gut microbiota and health, considering current recommendations of world authorities such as FAO and WHO. For this purpose, the first part is devoted to the impact of microbiota on human health, and special attention is committed to the effect of fibre on gut microbiota. The second part is dedicated to the fundamental division of diets and the evaluation of concrete nutritional guidelines of modern diets into microbiota and health, followed by the recommendations of global authorities. Modern diets include...