Czech Journal of Food Sciences, 2024 (vol. 42), issue 4
Optimisation of experimental variables for extracellular amylase production by Bacillus cereus AS2Original Paper
Aneela Rehman, Asma Saeed, Wajeeha Asad, Ibrar Khan, Mujaddadur Rehman, Azam Hayat, Tawaf Ali Shah, Turki Mohammed Dawoud, Mohammed Bourhia
Czech J. Food Sci., 2024, 42(4):225-234 | DOI: 10.17221/193/2023-CJFS 
Amylases are one of the biotechnologically important enzymes that have multiple applications in the food, pharmaceutical, cosmetics, textile, detergent, paper and pulp, bioremediation and nano-biotechnology industries. Amylases can be isolated from animals, plants and microbial regions, but nowadays enzymes from prokaryotic species have gained more importance. Among the microbes, amylases from Bacillus cereus have gained considerable demand in various industrial sectors. Growing industrial demand for enzymes compels the availability of enzymes in large quantities that can only be achieved by employing efficient fermentation techniques....
Quality characterisation of cake glazes containing tropical fruit seed powdersOriginal Paper
Nurulhuda Md. Salleh, Norazlin Abdullah, Nurulain Syuhada Mohamad Yazid, Norhayati Muhammad
Czech J. Food Sci., 2024, 42(4):235-242 | DOI: 10.17221/54/2024-CJFS
This study aims to characterise the physicochemical properties and stability of confectionery glazes made from various tropical fruit seed powders during storage. Physicochemical properties were evaluated at regular intervals throughout frozen storage to monitor quality changes. The mango seed glaze is slightly acidic, and significantly darker, with tones of green and blue. The glaze has a total soluble solid content of 73.37 °Brix, a moisture content of 19%, hardness of 46.69 g, and sagging capacity of 18.33 mm, which ensures both structural integrity and sensory appeal. Its highest viscosity among formulations suggested possible...
Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristicsOriginal Paper
Amal Hassan Alshawi
Czech J. Food Sci., 2024, 42(4):243-250 | DOI: 10.17221/103/2024-CJFS
Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5–20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length...
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat productOriginal Paper
Sezen Harmankaya, Ahmet Harmankaya, Koray ݺbarali, Özlem İstanbullu Paksoy
Czech J. Food Sci., 2024, 42(4):251-262 | DOI: 10.17221/56/2024-CJFS
Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30–40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic additives used in foods cause anxiety in consumers and this situation increases the search for natural alternatives. Plant essential oils can be reliable additives to extend the shelf life of foods. The protective effect of rosemary and clove essential oils on kavurma meat against microbiological and oxidative deterioration was investigated in this study. For this purpose, kavurma samples were...
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiaeOriginal Paper
Zineb Lotmani, Mohamed Nadjib Boukhatem, Khaled Boudjema, Hamida Rezzoug, Amina Bouchra Benelmouffok, Pierre Tomi
Czech J. Food Sci., 2024, 42(4):263-272 | DOI: 10.17221/102/2024-CJFS
The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mould species using two tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes of essential oil (EO) used (i.e. 10, 20, and 30 µL). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625% to 0.015% (v/v). Furthermore,...
Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomeloOriginal Paper
Nguyen Hong Khoi Nguyen, Giang Long Bach, Truc Thanh Tran
Czech J. Food Sci., 2024, 42(4):273-283 | DOI: 10.17221/22/2024-CJFS
Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition,...
Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extractsOriginal Paper
Sy-Yu Shiau, Yuhan Wang, Yanli Yu, Songling Cai, Qian Liu
Czech J. Food Sci., 2024, 42(4):284-294 | DOI: 10.17221/68/2024-CJFS
The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled water at various temperatures (30–90 °C) and durations (30–180 min). The total anthocyanin content (TAC) and total phenolic content (TPC) of the CT extracts were analysed by using the pH differential and Folin-Ciocalteu methods, respectively. The antioxidant activity was expressed as the ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The results...
Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilmOriginal Paper
Chao Yang, Xiaochen Zhang, Tao Yu, Lin Wang, Zichuan Zhu, Xinjie Fan
Czech J. Food Sci., 2024, 42(4):295-304 | DOI: 10.17221/44/2024-CJFS
Listeria monocytogenes is capable of forming biofilms on the food contact surfaces, increasing the risk of food contamination by this pathogen. The disinfectant benzalkonium chloride (BC) is commonly used to control L. monocytogenes in the food industry. This study aimed to investigate effects of BC on L. monocytogenes biofilms. Biofilm biomass was measured by the microplate method with crystal violet staining. Results from the broth microdilution method showed that the minimum inhibitory concentration (MIC) of BC against L. monocytogenes 10403S was 8 μg·mL–1. Sub-MICs...