Czech Journal of Food Sciences, 2023 (vol. 41), issue 6
Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesityReview
Wenli Wu, Yang Yang, Bee KangTan, Shaoling Lin, Yaping Chen, Jiamiao Hu
Czech J. Food Sci., 2023, 41(6):393-405 | DOI: 10.17221/80/2023-CJFS 
Endocrine disruptors, also known as endocrine-disrupting chemicals, could mimic or interfere with the body's hormones. Indeed, naturally occurring endocrine disruptors have been widely identified in daily foods. Moreover, industrialisation has resulted in increasing synthetic endocrine disruptors being produced and used as food additives or in food package materials, which makes exposure to endocrine disruptors become more common. Although the safety of synthetic chemicals has been extensively evaluated before entering into the food industry, increasing evidence has also highlighted that long-lasting exposure might influence long-term metabolic...
Microalgae in lab-grown meat productionReview
Arturo Nickolay Rojas-Tavara, Alberto Jesus Donayre-Torres
Czech J. Food Sci., 2023, 41(6):406-418 | DOI: 10.17221/69/2023-CJFS
Reports have shown that meat production operations today contribute to the climate crisis, facilitating the occurrence of infectious diseases, and contributing to environmental pollution. Consequently, the public demands alternatives to traditional meat, such as in vitro manufactured meat. Several authors have suggested that improvements should be made in the manufacturing of cell-cultured meat to make a more sustainable and scalable process. They recently proposed using microalgae as a sustainable system to produce important nutrients such as oxygen from cellular waste molecules of animal cultures such as ammonia and carbon dioxide. In this...
Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and timeOriginal Paper
Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo
Czech J. Food Sci., 2023, 41(6):419-427 | DOI: 10.17221/112/2023-CJFS
This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (–18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > –18 °C)....
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef pattiesOriginal Paper
Herly Evanuarini, Agus Susilo, Uun Yanuhar, Adelya Desi Kurniawati
Czech J. Food Sci., 2023, 41(6):428-435 | DOI: 10.17221/156/2023-CJFS
Chicken eggshells are a source of calcium and protein that can be added to restructured meat products, including patties. This study aimed to improve the chemical quality of beef patties with the addition of chicken eggshell nanopowder, including pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality, and identification of amino acid profiles. The method used in this study was a laboratory experiment arranged in a completely randomised design with five treatments: without the addition of chicken eggshell nanopowder as a control, the addition of chicken eggshell nanopowder 0.1, 0.3, 0.5, and 0.7% (w/w)...
Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, TürkiyeOriginal Paper
Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir
Czech J. Food Sci., 2023, 41(6):436-445 | DOI: 10.17221/105/2023-CJFS
The present study aimed to reveal intergenerational differences in the nutritional habits of the baby boomer, X, Y, and Z generations at a private college in Muğla, Türkiye. The study population included the students of the TED Bodrum College in Muğla province in the 2021–2022 academic year, including 311 participants: baby boomers (74), X (66), Y (43), and Z (128) generations. An online questionnaire was used to compare the eating habits among the generations. The data were evaluated using SPSS software. Most of the generations believed in healthy eating. Physical image and social media mainly influence the healthy eating habits of...
Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, ChinaOriginal Paper
Deshun Xu, Lei Ji, Wei Yan, Yuehua Shen
Czech J. Food Sci., 2023, 41(6):446-454 | DOI: 10.17221/151/2023-CJFS
Diarrheagenic Escherichia coli (DEC) is a common pathogen around the world that can cause disease with symptoms of diarrhoea. We collected all clinical DEC isolates from diarrhoea samples in three sentinel hospitals for active surveillance of foodborne diseases in Huzhou, China, between 2020 and 2022. The isolates were characterised according to demographic characteristics, time distribution, distribution of suspected culprit foods, antimicrobial results of susceptibility testing, analysis of virulence genes, and pulsed-field gel electrophoresis (PFGE) typing. The positive detection rate was 7.28%, the highest for enteroaggregative E. coli...
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region – IraqOriginal Paper
Muhammad Faruq Wahab, Dara Muhamed Jamil
Czech J. Food Sci., 2023, 41(6):455-461 | DOI: 10.17221/85/2023-CJFS
Wheat flour is one of the most important sources of nutrients, and it is widely consumed worldwide as a raw ingredient in bread and other pastries. High heavy metal concentrations in the consumed wheat products could induce higher health risks. This study evaluated the heavy metal concentrations in the most available foreign and domestic wheat flour in Sulaimani, Kurdistan Iraq. The wheat flour samples were collected from different locations, and the heavy metal concentration was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). The mean values in wheat flour samples were roughly within the permissible limit set by Iraqi...
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)Original Paper
HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Jiang Lingling, Jiang Ran, JingRui Zhou*
Czech J. Food Sci., 2023, 41(6):455-472 | DOI: 10.17221/133/2023-CJFS
This study aimed to investigate the variations in nutritional composition among different breeds of cattle in Guizhou. Specifically, this study selected Guanling, Weining, Sinan, Wuchuan, and Simmental cattle as experimental subjects. Assessing the nutritional quality of the longissimus dorsi muscle involves evaluating various parameters, including ultimate pH (pHu), meat colour, water-holding capacity, shear force, protein and fat content, levels of organic acids and amino acid composition. The study's findings indicated notable variations among the muscles of different cattle breeds tested. Guanling, Wuchuan, and Simmental cattle exhibited...