Czech Journal of Food Sciences, 2023 (vol. 41), issue 4
Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A reviewReview
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...
Review on nutritional benefits of triticaleReview
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...
High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualitiesOriginal Paper
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...
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentationOriginal Paper
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),...
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat qualityOriginal Paper
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...
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in foodOriginal Paper
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...
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberryOriginal Paper
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)...
Extraction and enzymatic modification of dietary fibre from purple aubergineOriginal Paper
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...