Czech Journal of Food Sciences, 2023 (vol. 41), issue 2

Coumarin derivatives as antifungal agents – A reviewReview

Mirjana Lončar, Dajana Gašo-Sokač, 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...

Estimation of coffee shelf life under accelerated storage conditions using mathematical models – Systematic reviewReview

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,...

Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt contentOriginal Paper

Irena Němečková, Šárka Trešlová, Helena Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, 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...

Effect of ultrasound on isolation and properties of oat starchOriginal Paper

Esra Başarıcı 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%,...

Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assistedOriginal Paper

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...

Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and SlovakiaOriginal Paper

Zuzana Tomáštíková, Lucie Hlucháňová, Tereza Gelbíčová, Renáta Karpíšková

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....

Correlation between acrylamide content and colour in some baked productsOriginal Paper

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,...

Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extractOriginal Paper

Gokben Ozbey, Mustafa Necati Muz, Elif Seren Tanriverdi, Sultan Erkan, Niyazi Bulut, Baris Otlu, František 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...