Czech Journal of Food Sciences, 2025 (vol. 43), issue 1
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable productsOriginal Paper
Novel Kishor Bhujel, Eugene Okraku Asare, Tereza Podskalská, Kshitiz Pokhrel, Filip Beòo, Vojtìch Kru¾ík, Ale¹ Rajchl, Helena Èí¾ková
Czech J. Food Sci., 2025, 43(1):1-7 | DOI: 10.17221/113/2024-CJFS 
Sulphite is a food additive used worldwide. Globally, for concentrations above 10 mg·kg–1, sulphite compounds must be labelled as sulphur dioxide (SO2) on the packaging due to their potential health risks. This study compares spectrophotometric (S), titration (T) (modified optimised Monier-Williams, OMW), and reflectoquant (R) methods for measuring sulphur dioxide in twenty fruit and vegetable products. The samples comprise sulphited, unsulphited, and naturally sulphur-containing products (Allium genus such as garlic and onion). The article discusses the strengths and weaknesses of the method used. Allium...
Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cakeOriginal Paper
Hassan Nakhchian, Farideh Tabatabaee Yazdi, Seyed Ali Mortazavi, Mohebat Mohebi
Czech J. Food Sci., 2025, 43(1):8-16 | DOI: 10.17221/84/2024-CJFS
This study aimed to predict the germination of Penicillium roqueforti as one of the most important moulds in cake in certain environmental conditions that lead to cake spoilage. The germination rate of P. roqueforti was evaluated by culturing in the Yeast Extract Glucose Chloramphenicol Agar medium with different pH, water activity (aw), and inoculum size at three levels of temperature (15, 25, 30 °C) during 60 days by the factorial experiment. The results of analysis of variance (ANOVA) proved that environmental conditions affect germination significantly (P < 0.05). Predictive modelling illustrated...
Classification of peanut variety based on hyperspectral imaging and improved extreme learning machineOriginal Paper
Mengke Wang, Hongrui Zhang, Hongfei Lv, Chengye Liu, Jinhuan Xu, Xiangdong Li
Czech J. Food Sci., 2025, 43(1):17-28 | DOI: 10.17221/109/2024-CJFS
Peanut as an important crop, plays an important role in agricultural production, which is rich in edible vegetable oil and protein. The variety of peanut affects the content of vegetable oil and protein. Therefore, the classification of peanut variety can better promote the sustainable development of agriculture. In this study, hyperspectral imaging technology is used to achieve peanut variety classification. In addition, the spatial-spectral extreme learning machine (SS-ELM) is proposed to process the hyperspectral data to get the final classification label. To fully explore the spatial structure information of hyperspectral data, propagation filtering...
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoesOriginal Paper
Yang Gao, Yu-Chao Zhao, Cheng-Kun Jiang, Chao-Nan Kan
Czech J. Food Sci., 2025, 43(1):29-36 | DOI: 10.17221/139/2024-CJFS
This study evaluated the quality changes of fresh-cut potatoes during storage by treating with different concentrations of tea polyphenol (0.125, 0.25, 0.5, and 1.0 g·L–1). During the storage, the ∆E value (colour change of fresh-cut potatoes), browning degree, chewiness, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity gradually increased. But the hardness and elasticity first increased and then decreased. Compared with the control, the tea polyphenol treatment could effectively inhibit the increase of ∆E value, browning degree, chewiness, MDA content,...
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuitOriginal Paper
Berrighi Nabila
Czech J. Food Sci., 2025, 43(1):37-47 | DOI: 10.17221/187/2024-CJFS
The aim of this work is to characterize the physicochemical and techno-functional properties of dried fig flour to investigate its effect on the qualities of biscuits on the one hand and to encourage the use of this aromatic and medicinal plant in the agri-food industry. During this study, figs and wheat grains were dried and subsequently ground to obtain a flour that was used in various proportions of 0%, 50% and 100%, respectively in the manufacture of the biscuit. The flours were examined for proximate composition, polyphenol and tannin levels, along with functional properties. Flour derived from dried figs showed higher levels of crude ash, sugar,...
Quality assessment of elderberry (Sambucus nigra L.) jamsOriginal Paper
Oana-Viorela Nistor, Doina-Georgeta Andronoiu, Liliana Ceclu
Czech J. Food Sci., 2025, 43(1):48-58 | DOI: 10.17221/111/2024-CJFS
Elderberries belong to the spontaneous flora of Sambucus nigra L., being considered wild fruits and even improper to be consumed. Dark violet-black and slightly glossy elderberry fruits are rich in bioactive compounds such as agglutinin, total anthocyanins and polyphenols. The importance of heating is claimed by the seasonal and toxic specific elderberry fruits. Moreover, the need to transform the fruits from not suitable for consumption into functional products and to prolong the shelf life of the product should be highlighted. Based on these affirmations, the aim of the study was to preserve the elderberries as jam with or without...
Study on the geographical origin and characteristic differential components of Qianbei Ma lamb based on rapid evaporative ionization mass spectrometryOriginal Paper
Ji Zhang, Rui Hou, Yuhang Luo, Xiaohong Zhang, Hong Luo, Lei Ling, Liping Xiang
Czech J. Food Sci., 2025, 43(1):59-70 | DOI: 10.17221/159/2024-CJFS
A rapid evaporative ionization mass spectrometry (REIMS) method combined with intelligent knife (iKnife) method was developed to explore the geographical origin and characteristic differential components of Qianbei Ma lamb. The REIMS conditions were initially refined, with the cauterization duration of 3 seconds, and the auxiliary solvent flow rate set to 100 μL·min–1 to prevent duplication. A database model was created from raw data through the proposed principal component analysis-linear discriminate analysis (PCA-LDA) in Live ID software, successfully applied to identify samples from 5 provinces in China and the...
Combined lactase and trehalase deficiency as a cause of blood lose in young manShort Communication
Natalie Friedova, Diana Chrpova, Jana Tajtlova, Martina Kollerova, Pavel Kohout
Czech J. Food Sci., 2025, 43(1):71-74 | DOI: 10.17221/14/2024-CJFS
Trehalose is a disaccharide composed of two glucose that can be found in various plant and animal species. Mammals are not able to synthesize trehalose but it is usually easily enzymatically broken down into 2 molecules of glucose. As a structural additive, trehalose can be used in food mainly for stabilizing proteins. Low trehalase activity (primary trehalase deficiency) leading to intolerance is rare but may appear manifest as a complication of enteropathy from other causes (celiac disease, Crohn's disease, etc.). We present the case of a young 27-year-old male with repeated tenesmus followed by enterorrhagia, weight loss, and elevated markers of inflammation...