Czech Journal of Food Sciences - Latest articles
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Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts
Svetla Maksimova Dyankova*, Ayten Osman Solak
Czech J. Food Sci., 2023, 41(5):367-374 | DOI: 10.17221/94/2023-CJFS 
The purpose of the present study was to develop edible composite films based on sodium alginate and pectin with incorporated Aronia melanocarpa (Michx.) Elliot and Thymus serpyllum L. extracts. The influence of the extracts on the physicochemical, optical, mechanical, and antioxidant properties of the films was investigated. The addition of the extracts changed the colour parameters and significantly increased the barrier properties to UV and visible light. This effect is more pronounced in the film with chokeberry extract and is due to the anthocyanins contained in it (75.43 μg cyd eq·g–1, cyd eq – cyanidin...
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching
Irena Nìmeèková*, ©árka Tre¹lová, Eli¹ka Le¹ková
Czech J. Food Sci., 2023, 41(5):358-366 | DOI: 10.17221/83/2023-CJFS
Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50–59 °C. Heat resistance was screened and obtained data were fitted to a classical log-linear model with D-values indicating highly heat-resistant strains used. For example in Klebsiella oxytoca S525, D(50)-value was 96.1 min and D(59)-value 5.1 min. In subsequent detailed measurements, the shape of inactivation curves was sigmoid with defined lag, log-linear and stationary...
Improving the nutritional quality of cereals and legumes by germination
Ayºe Seda ªenlik, Derya Alkan*
Czech J. Food Sci., 2023, 41(5):348-357 | DOI: 10.17221/44/2023-CJFS
Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity...
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method
Filip Beòo*, Jan Kostlán, Jan Pivoòka, Václav Pohùnek, Rudolf ©evèík
Czech J. Food Sci., 2023, 41(5):340-347 | DOI: 10.17221/99/2023-CJFS
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the...
Investigate the mystery of Baijiu production region – Environmental factors for Luzhou (Sichuan, China)
Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei
Czech J. Food Sci., 2023, 41(5):323-339 | DOI: 10.17221/72/2023-CJFS
With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms,...
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
Czech J. Food Sci., 2023, 41(5):313-322 | DOI: 10.17221/87/2023-CJFS
Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and...
Extraction and enzymatic modification of dietary fibre from purple aubergine
Suwalee Fong-in, Kamonlak Wicharaew, Pattaramon Phalapan, Trakul Prommajak
Czech J. Food Sci., 2023, 41(4):304-312 | DOI: 10.17221/84/2023-CJFS
This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction...
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry
Baolin Han, Shulin Tian, Rong Fan, Rangfang Chen, Yu Wang, Hucheng Gong, Minghong Bian
Czech J. Food Sci., 2023, 41(4):295-303 | DOI: 10.17221/82/2023-CJFS
Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g–1), total flavonoids (3 575.51 ± 465.98 µg rutin·g–1), and total anthocyanins (64.98 ± 13.15 µg C3C·g–1)...
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food
Marko Dmitric, Dejan Vidanovic, Kazimir Matovic, Bojana Tesovic, Milanko Sekler, Ivan Vicic, Nedjeljko Karabasil
Czech J. Food Sci., 2023, 41(4):287-294 | DOI: 10.17221/114/2022-CJFS
In this study, the primers and the probe were designed, and a completely new real-time polymerase chain reaction (PCR) protocol for detecting the invA gene of Salmonella in food was optimised and validated in-house. The inclusivity test used 76 different Salmonella isolates with no false-negative results. The exclusivity was tested using 45 non-Salmonella microorganisms with no false-positive results. The method was also successfully applied while examining five different artificially contaminated food categories. The results were compared to the standard method (ISO 6579-1) and two previously validated real-time...
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality
Petru Alexandru Vlaicu, Arabela Elena Untea, Raluca Paula Turcu, Mihaela Saracila, Iulia Varzaru, Alexandra Gabriela Oancea
Czech J. Food Sci., 2023, 41(4):279-286 | DOI: 10.17221/79/2023-CJFS
This study aimed to evaluate alfalfa meal's chemical and nutritional composition and effectiveness on broiler chicken thigh meat quality. Alfalfa contains significant content of crude protein and fibre, minerals (iron and zinc), polyunsaturated fatty acids (PUFA), and antioxidant compounds, especially total antioxidant capacity (TAC) and total polyphenols content (TPC). To test its effectiveness on chicken tight meat quality, we developed a trial on 60 Cobb 500 broilers, divided into two groups of 30 animals each and fed during growing-finishing phases (11–42 days) a control diet (C) and an experimental diet (A), in which 5% alfalfa...
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation
Zhijia Fang, Wenjuan Zhu, Ying Liu, Xinran Wang, Yaling Wang, Yanyan Wu
Czech J. Food Sci., 2023, 41(4):271-278 | DOI: 10.17221/246/2021-CJFS
To improve the quality and enrich the flavour of fermented sardine, Tetragenococcus halophilus, Staphylococcus xylosus, and Staphylococcus saprophyticus were used as a mixed starter for sardine fermentation. And their proportions were optimised using response surface methodology (RSM). The highest sensory score was obtained when the proportions of T. halophilus, S. xylosus, and S. saprophyticus were 1 : 1 : 1. The optimised fermented sardine had the lowest levels of histamine content (0.0190 μg·g–1),...
High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities
Farah Javed, Hafiz Muhammad Shahbaz, Waqas Ahmed, Habib ur Rehman
Czech J. Food Sci., 2023, 41(4):263-270 | DOI: 10.17221/2/2023-CJFS
High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU·g–1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance...
Review on nutritional benefits of triticale
Svetlana Kamanova, Yernaz Yermekov, Kamran Shah, Azigul Mulati, Xuebu Liu, Berdibek Bulashev, Dana Toimbayeva, Gulnazym Ospankulova
Czech J. Food Sci., 2023, 41(4):248-262 | DOI: 10.17221/67/2023-CJFS
Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well as increasing body's immune response and intestinal function, which warrants a need for greater attention to research on triticale crop's nutritional composition. This review covers the most recent research on the nutritional composition of triticale grain in comparison to other cereals, its role in the food industry, and its usage as a food, providing a scientific foundation for triticale's...
Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review
Viktória Dobó, Renáta Homlok, Csilla Mohácsi-Farkas, Ágnes Belák
Czech J. Food Sci., 2023, 41(4):231-247 | DOI: 10.17221/235/2022-CJFS
Dried fruits are popular ready-to-eat snacks. However, due to cross-contamination or contact with infected persons, Escherichia coli could be present, of which some strains are pathogenic, thus, the consumption of contaminated dried fruits could pose a public health risk. Microbial cells subjected to stress factors such as osmotic shock, radiation and antimicrobials could induce complex stress response systems and adaptation. Radiation and antimicrobials have been shown to cause an SOS response in E. coli, which affects cellular metabolism, such as the enhanced ability to repair DNA and mutagenesis. Studies have shown that glucose...
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics
Fariz Nurmita Aziz, Tyas Utami, Dian Anggraini Suroto, Rini Yanti, Endang Sutriswati Rahayu
Czech J. Food Sci., 2023, 41(3):221-229 | DOI: 10.17221/243/2022-CJFS
Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After...
Investigation of multimycotoxins by LC-MS/MS in maise semolina chips
Oktay Samadzade, Karlo Muratoğlu, Serkan Kemal Büyükünal
Czech J. Food Sci., 2023, 41(3):212-220 | DOI: 10.17221/241/2022-CJFS
Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS) as a detector. For aflatoxin (AF) B1, B2, G1, G2, ochratoxin A (OTA), zearalenone...
Bioactive compounds and antioxidant activities of selected types of chilli peppers
Terezia Hudáková, Monika ©uleková, Jan Tauchen, Martina ©emeláková, Matú¹ Várady, Peter Popelka
Czech J. Food Sci., 2023, 41(3):204-211 | DOI: 10.17221/45/2023-CJFS
Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used as a spice or medicine. They contain a wide range of phytochemicals such as capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents of capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) and total CC, and the antioxidant activities of the chilli peppers Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Habanero Maya Red, Habanero Red Savina, Jamaica Rosso, Serrano, and Jalapeño. High-performance liquid chromatography was used to quantify the contents of the bioactive compounds. The capsaicin...
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
Xiaoqin Diao, Weiting Sun, Dengyong Liu*, Haining Guan*, Ruixin Jia, Ying Wang
Czech J. Food Sci., 2023, 41(3):196-203 | DOI: 10.17221/111/2022-CJFS
The objective of this study was to evaluate the effects of fat levels (200 g·kg–1 meat and 500 g·kg–1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g·kg–1 meat) had a significantly higher L*-value (lightness) and lower cooking loss and total expressible fluid (P < 0.05) than the high-fat sausage (500 g·kg–1 meat) and exhibited a denser and more homogeneous microstructure....
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk
Osman Erkmen
Czech J. Food Sci., 2023, 41(3):189-195 | DOI: 10.17221/121/2022-CJFS
The research was performed to investigate the effect of high hydrostatic pressure low temperature (HHPLT) on Listeria innocua in Ringer's solution (RS) and raw milk (RM). The physicochemical properties of RM were studied at 300 MPa and 10 °C. Compared with the control, protein and lipase activities were reduced at HHPLT in RM. The L-values (luminance) of LHPLT applied RM were significantly (P < 0.05) decreased for colour Pressure application at 300 MPa for 90 min totally inactivated L. innocua at –20 °C in both RS and RM. L. innocua showed resistance to low pressure (200 MPa) in RM. Overall,...
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise
Tsvetko Prokopov, Kremena Nikovska, Milena Nikolova, Pavel Merdzhanov, Mina Dzhivoderova-Zarcheva
Czech J. Food Sci., 2023, 41(3):182-188 | DOI: 10.17221/19/2023-CJFS
The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2%...
The use of modern fermentation techniques in the production of traditional wheat bread
Pavel Skøivan, Marcela Sluková, Ivan ©vec, Helena Èí¾ková, Iveta Horsáková, Eli¹ka Rezková
Czech J. Food Sci., 2023, 41(3):173-181 | DOI: 10.17221/39/2023-CJFS
A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods.
Technological approaches applied in the design of gluten-free bakery products
Rodica Siminiuc*, Dinu Țurcanu
Czech J. Food Sci., 2023, 41(3):155-172 | DOI: 10.17221/180/2022-CJFS
Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the...
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...