Czech Journal of Food Sciences, 2026 (vol. 44), issue 2
The use of by-products for the improvement of techno-functional properties of dairy productsReview
Iveta Klojdová, Nujamee Ngasakul, Šarka Horačková, Eva Musilová, Ladislav Čurda, Jiří Štětina
Czech J. Food Sci., 2026, 44(2):93-100 | DOI: 10.17221/218/2025-CJFS 
A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches...
Chemical composition, physical properties and sensory attributes of gluten-free pasta produced from acorn flourOriginal Paper
Lassoued Rabeb, Chouaibi Moncef, Gharsallah Karima, Abderrabba Manef, Mejri Jamel
Czech J. Food Sci., 2026, 44(2):101-111 | DOI: 10.17221/168/2024-CJFS
The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g·(100 g)–1 and 50 g·(100 g)–1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the...
Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction ratesOriginal Paper
Ashraf M. Al-Khamaiseh, Mohammad H. Shahein, Yanal Albawarshi, Ayed Amr
Czech J. Food Sci., 2026, 44(2):112-122 | DOI: 10.17221/145/2024-CJFS
Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250,...
Occurrence of Norovirus genogroup II in leafy greens in the region of Marrakech using a molecular methodOriginal Paper
Salma Berrouch, Nouhaila El Fellaki, Abdelkader Biary, Hibatallah Lachkar, Houda Rafi, Halima Rouane, Simeon Goïta, Jamal Eddine Hafid
Czech J. Food Sci., 2026, 44(2):123-131 | DOI: 10.17221/101/2025-CJFS
Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are a leading cause of foodborne disease. These viruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies on HuNoV in vegetables have been conducted, few have focused on Morocco. This study aimed to detect HuNoV in leafy greens collected in the region of Marrakech region over a fifteen-week period (March–June 2023). For this purpose, 112 samples (coriander, lettuce and parsley) were collected and analysed using the ISO 15216-2:2019 method with minor modifications, after validation. The...
Enhanced inactivation of pectin methylesterase in passion fruit juice by ohmic heatingOriginal Paper
NhuKhue Doan, ThiHuong Nguyen, NhatTam Le, MinhTuan Pham, QuocDat Lai
Czech J. Food Sci., 2026, 44(2):132-140 | DOI: 10.17221/125/2025-CJFS
This study investigated the effectiveness of ohmic heating (OH) for the inactivation of pectin methylesterase (PME) in passion fruit juice. PME is a heat-resistant enzyme responsible for juice cloud loss and quality deterioration during storage and is therefore commonly used as an indicator of pasteurisation efficiency. Juice samples were initially heated from 20 to 70 °C and subsequently held at 70 °C for 10 s while being subjected to different electric field strengths (20–40 V·cm–1) and frequencies ranging from 50 to 10 000 Hz. The highest PME inactivation was observed at 60 Hz, and increasing electric field strength further...
Detection of frozen-thawed beef, pork and chicken meatOriginal Paper
Filip Beňo, Eliška Václavíková, Filip Hruška, Nell Melisa Heráková, Rudolf Ševčík
Czech J. Food Sci., 2026, 44(2):141-149 | DOI: 10.17221/139/2025-CJFS
Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na+, K+, Mg2+) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at −18 °C. After 150 days of storage, aconitase activity increased from 47.2 ± 7.2 U·L–1...
Microwave-assisted extraction of annatto: Effects of pH and time on antibacterial activityOriginal Paper
Isti Handayani, Aisyah Tri Septiana, Budi Sustriawan, Karseno
Czech J. Food Sci., 2026, 44(2):150-156 | DOI: 10.17221/129/2025-CJFS
Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract...
Optimisation of polyphenol extraction from Chinese Baijiu distillers' spent grains: Stability and antioxidant capacityOriginal Paper
Caihong Xu, Xi Chen, Ping Yang, Shengzhong Dong, Qingyu Yang
Czech J. Food Sci., 2026, 44(2):157-166 | DOI: 10.17221/64/2025-CJFS
Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid–solid...