Czech Journal of Food Sciences, 2026 (vol. 44), issue 4
Modern advanced food safety and smart traceability systemsReview
Aslıhan Tüğen, Louiza Belkacemi
Czech J. Food Sci., 2026, 44(4):265-281 | DOI: 10.17221/130/2025-CJFS 
This systematic review article aimed to examine the effects of digitalisation in the field of food safety and traceability on applications and the challenges encountered in the context of the food industry. The decentralised structure of blockchain technology prevents forgery in records. It has been determined that tools such as IoT sensors and Radio Frequency Identification (RFID) facilitate quality control and logistic processes, ensure consumer trust, savings and cost reduction in logistics and supply. High investment and energy costs make it difficult to use these technologies. The incompatibility of regulatory policies and standards in different...
Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysisOriginal Paper
Minghong Bian, Xuan Wu, Qiang Xu, Shaolong Li, Yuli Fang, Yujie Chen, Hongbing Liao, Xiancui Tian, Baolin Han
Czech J. Food Sci., 2026, 44(4):282-296 | DOI: 10.17221/53/2025-CJFS
As a traditional Chinese alcoholic beverage with profound historical and cultural significance, the herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating a broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavour Baijiu as raw materials, the effects of solid-to-liquid ratio (1 : 4–1 : 12 g·mL–1), ethanol concentration (36–48% vol), extraction...
Antimicrobial effect of Thymus vulgaris and Rosmarinus officinalis L.essential oils against Gram-positive bacteria inoculated in cooked turkey breasts stored under different temperaturesOriginal Paper
Talal Lahreche, Karima Aoues, Lydia Yasmine Kebir
Czech J. Food Sci., 2026, 44(4):297-305 | DOI: 10.17221/186/2025-CJFS
In order to simulate post-cooking contamination, the study evaluated the effects of storage temperature on the antibacterial activity of essential oils (EOs) of Rosmarinus officinalis L. (0.6%) and Thymus vulgaris (0.3%) added to cooked turkey breasts inoculated with Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), and Listeria innocua (ATCC 33090). The turkey breasts were packaged aerobically and stored at 3 ± 1 °C for 120 h, 8 ± 1 °C for 120 h, and 3 ± 1 °C for 24 h, followed by 12 h at 25 ± 1 °C, and at 3 ± 1 °C until the end of storage (120 h). Sensory assessments and...
Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extractOriginal Paper
Triana Lindriati, Siti Mutimmah, Maryam Husnul Istiqomah, Melania Anggraini, Herlina Herlina, Sih Yuwanti, Asmak Afriliana
Czech J. Food Sci., 2026, 44(4):306-314 | DOI: 10.17221/81/2025-CJFS
Cocoa pods are an underutilised agro-industrial waste rich in pectin and polyphenols. This research developed cocoa pod extract as a base material for antioxidant edible films by incorporating black or green tea extracts as solvents. Five formulations were prepared, which differ in solvent: distilled water, 50% v/v, and 100% v/v of black or green tea extract. Using tea extracts as a solvent significantly (P ≤ 0.05) increased total polyphenol content, antioxidant activity, and tensile strength, while reducing solubility, elongation, and water vapour transmission rate. Green tea extract showed higher effects than black tea...
CaCl2-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)Original Paper
Xiaoying Zhang, Ye Wang, Jiayu Li, Zixiong Zhang, Caixia Chen, Yao Teng, Xiuqin Long
Czech J. Food Sci., 2026, 44(4):315-325 | DOI: 10.17221/163/2025-CJFS
Passion fruit (Passiflora edulis) is a highly perishable climacteric fruit that is susceptible to rapid postharvest deterioration including pericarp shrinkage and pulp separation. In this study, six preservation treatments were assessed for maintaining the quality of 'Qinguo No. 9' passion fruit: control (20 °C), water + 20 °C, 4 °C alone, water + 4 °C, CaCl2 + 20 °C, and their combination (CaCl2 + 4 °C). The lowtemperature treatments markedly decreased significantly reduced cumulative weight loss and maintained higher edible rates, with 4 °C alone showing the strongest effect in reducing weight loss. In terms of nutritional...
Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activityOriginal Paper
Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid
Czech J. Food Sci., 2026, 44(4):326-341 | DOI: 10.17221/159/2025-CJFS
The core objective of the present study was to develop a novel nanocomposite pectin/chitosan hydrogel based on green-synthesised zinc oxide nanoparticles (ZnO NPs-L). For this purpose, zinc oxide nanoparticles were prepared by the solution casting method, using extract from aloe vera leaves, and were incorporated into pectin/chitosan hydrogels (0, 10, and 20%). The nanoparticles were analysed using scanning electron microscopy, X-ray diffraction, UV-Vis, and FTIR (Fourier transform infrared) spectroscopy. Moreover, the hydrogels were evaluated through FTIR, scanning electronic microscopy, atomic force microscopy, gel fraction, contact angle measurements,...
Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilagein set yoghurtOriginal Paper
R.R.G.H.N. Senarathna, T.C. Kananke
Czech J. Food Sci., 2026, 44(4):342-352 | DOI: 10.17221/16/2026-CJFS
Stabilisers are widely used in yoghurt production to improve texture, consistency, and gel stability while minimising syneresis. Although gelatine is commonly applied for this purpose, ethical and sustainability concerns have increased interest in plant-based alternatives. This study evaluated Terminalia arjuna leaf mucilage powders as a natural stabiliser in set yoghurt. Mucilage was dried by freeze drying, microwave drying, and oven drying, incorporated at 0.6–1.0% (w/w), and compared with gelatine-stabilised yoghurt for physicochemical, textural, and sensory properties. The drying method and concentration significantly affected...
Antioxidant potential and antimicrobial activity of coloured onion peels extracted using ultrasound-assisted deep eutectic solventsOriginal Paper
Özge Demir, Fatma Nur Baştürk, Yusufcan Gerçek, Emel Mataracı Kara, Şah İsmail Kırbaşlar
Czech J. Food Sci., 2026, 44(4):353-367 | DOI: 10.17221/33/2026-CJFS
In this study, the most effective deep eutectic solvent (DES) for extracting antioxidants from purple onion peel was identified using total antioxidant capacity (TAC) values obtained by the CUPRAC assay. The DES systems used in this study consisted of choline chloride (ChCl) combined with ethylene glycol (EG), diethylene glycol (DiEG), triethylene glycol (TriEG), tetraethylene glycol (TetEG), 1,4-butanediol (1,4-but), and 1,2-propanediol (1,2-pro) at a molar ratio of 1 : 2 with 30% water content. All DESs were characterised in terms of Fourier transform infrared (FTIR) spectra, viscosity, density, and pH. Ultrasound-assisted extraction...