Czech Journal of Food Sciences, 2026 (vol. 44), issue 1

List of reviewers 2025

Editorial Department

Czech J. Food Sci., 2026, 44(1):I-II  

Beta-hydroxy-beta-methylbutyrate in functional food ingredients: An overview of biosynthesis, metabolic mechanisms and applicationsReview

Xizi Zhang, Huijing Zhang, Jiaxing Li, Chenchen Qi, Di Zhang, Wei Chen, Chengtao Wang

Czech J. Food Sci., 2026, 44(1):1-15 | DOI: 10.17221/88/2025-CJFS  

β-Hydroxy-β-methylbutyrate (HMB) is a metabolite of the essential amino acid leucine, which can be produced naturally in mammals and is also found in trace amounts in citrus fruits and fish. Studies have shown that HMB plays an important role in maintaining human health by improving muscle health and inhibiting muscle catabolism. This review summarises the synthesis and metabolism of HMB and discusses its potential use as a nutrient, highlighting and analysing the importance of HMB supplementation for athletes' physical recovery and the treatment of muscular dystrophy-related diseases between 2019 and 2025. This study will help us to deepen...

Evaluation of antibacterial activities of two types of local Jordanian honey with Manuka honey: A comparative studyOriginal Paper

Mohammad A. Al-Kafaween, Sajeda A. Al-Qubelat

Czech J. Food Sci., 2026, 44(1):16-34 | DOI: 10.17221/76/2025-CJFS  

Honey is one of the oldest traditional medicines that has been highly reputed and widely used for the treatment of several human diseases for thousands of years. The purpose of this study was to: (i) evaluate and compare the antibacterial and antibiofilm activities of Shawkiat and Rabiee honeys with those of Manuka honey against Escherichia coli and Staphylococcus aureus; (ii) assess the anti-virulence potential of these honeys, by examining their impacts on the expression of five selected genes in E. coli and seven genes in S. aureus that have been previously shown to be involved...

Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat breadOriginal Paper

Natasa Lakic-Karalić, Ladislav Vasilišin, Staniša Latinović, Goran Vučić, Slavica Grujić, Božana Odžaković, Anastasija Tegeltija, Ivana Čolić

Czech J. Food Sci., 2026, 44(1):35-44 | DOI: 10.17221/190/2024-CJFS  

Pumpkin seeds and their oil cake are often treated as by-products, but their composition and high nutritive and biological value makes them a promising material for nutritional enrichment of bakery products. The purpose of this study was to characterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects of their addition on the chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity of the wheat bread. Six experimental bread samples with 5, 10 and 15% of PSF or PSOCF added to wheat basic formulation, and a control wheat sample, were produced....

Reduction of sodium chloride in bread using encapsulated saltOriginal Paper

Crislayne Teodoro Vasques, Nicolas Bueno Mordhost Zeraik, Claudia Cirineo Ferreira Monteiro, Antonio Roberto Giriboni Monteiro

Czech J. Food Sci., 2026, 44(1):45-51 | DOI: 10.17221/46/2025-CJFS  

High salt (sodium chloride) consumption is a significant public health concern worldwide. There is strong scientific evidence that a high-sodium diet is associated with increased rates of several health problems. This article aims to replace the salt content of sliced bread with salt encapsulated in xanthan gum, providing a non-homogeneous distribution of salt to maintain the perception of salty taste. The key focus of this research is to maintain the product's sensory characteristics and ensure consumer acceptance, a crucial aspect in the success of any food product. For this purpose, three sliced bread formulations were developed and compared: Formulation...

Exploring the potential use of two species of Dioscorea in composite flours for bakery productsOriginal Paper

Martin Amador Meza-Nieto, María Guadalupe Torres-Cardona, Sergio Soto-Simental, Antonio de Jesús Cenobio-Galindo, Rubén Jiménez-Alvarado

Czech J. Food Sci., 2026, 44(1):52-61 | DOI: 10.17221/48/2025-CJFS  

Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mg GAE · (100 g)^–1 dry matter] and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea...

The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °COriginal Paper

Wadah Elsheikh, Ilknur Ucak

Czech J. Food Sci., 2026, 44(1):62-70 | DOI: 10.17221/116/2025-CJFS  

This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of rainbow trout burgers stored at (4 ± 1 °C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physicochemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O₂·kg^–1),...

Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandyOriginal Paper

Fang Gu, MengYing Gao, XueFeng Wang, MeiQi Lv, JinLong Zuo, Chong Tan, Zhi Xia, JunSheng Li

Czech J. Food Sci., 2026, 44(1):71-81 | DOI: 10.17221/20/2025-CJFS  

Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with...

Effect of protective cultures on selected parameters of fresh cheeseOriginal Paper

Libor Kalhotka, Jana Zemanová, Petr Kouřil, Radek Valach, Jonáš Novotný, Miroslav Jůzl, Jan Slováček

Czech J. Food Sci., 2026, 44(1):82-92 | DOI: 10.17221/190/2025-CJFS  

Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, thereby improving the safety and shelf life of dairy products. This study evaluated the effect of protective cultures on the physicochemical, microbiological, and sensory properties of fresh cheese during 21 days of storage at 6–8 °C. Three variants were prepared: a control with the starter culture CHN-19 and two experimental samples containing FreshQ^® Cheese 3 and FreshQ^® 9 (Lacticaseibacillus rhamnosus). The application of protective cultures resulted in a slightly faster acidification...