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The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears.

Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS) as a detector. For aflatoxin (AF) B₁, B₂, G₁, G₂, ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B₁ (FB₁), fumonisin B₂ (FB₂), citrinin (CIT), HT-2 toxin, and T-2 toxin determination in our samples, the LC-MS/MS analysis method with electrospray ionisation interfaces was utilised. Aflatoxin B₁ levels in 22.7% of the samples (2.01–17.49 μg·kg^–1) and total aflatoxins (TAF) in 26.7% of the samples (6.71–24.67 μg·kg^–1) were determined to exceed the limits defined in the Turkish Food Codex Contaminants Regulation. CIT could not be detected in any of the samples. ZEN + DON + OTA was found in 21.3% of the samples, DON + TAF + total fumonisins (FUM) in 19.3%, and TAF + ZEN + FUM in 18.7%.

Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL^–1), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists (n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL^–1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L. plantarum Dad-13.

Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g^–1), total flavonoids (3 575.51 ± 465.98 µg rutin·g^–1), and total anthocyanins (64.98 ± 13.15 µg C3C·g^–1) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.

This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre.

With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment of fermentation. By studying the correlation with environmental factors from macro and micro perspectives, we illustrated the bond with environmental symbiotic and holistic patterns of the intrinsic microbial community and fermentation characteristics. This review is essential to study and control the whole ecological conditions of the Baijiu fermentation process, aiming to gain insight into the dynamics of the microorganisms and ensure a traditional fermentation environment for quality control.

Diarrheagenic Escherichia coli (DEC) is a common pathogen around the world that can cause disease with symptoms of diarrhoea. We collected all clinical DEC isolates from diarrhoea samples in three sentinel hospitals for active surveillance of foodborne diseases in Huzhou, China, between 2020 and 2022. The isolates were characterised according to demographic characteristics, time distribution, distribution of suspected culprit foods, antimicrobial results of susceptibility testing, analysis of virulence genes, and pulsed-field gel electrophoresis (PFGE) typing. The positive detection rate was 7.28%, the highest for enteroaggregative E. coli (EAEC) strains, followed by enterotoxic E. coli (ETEC) strains. The predominant virulence genes were astA/pic in EAEC (57.25%) and estIa/estIb in ETEC (17.94%) strains. The proportion of cases was relatively high in children aged 6 years old (15.27%), and the peak of incidence was between June and September. The rates of drug resistance in DEC were high in Huzhou, and the spectrum of drug resistance was wide. The highest rate of drug resistance was for AMP (63.51%), and multiple drug resistance was common. The household was the leading site of DEC infection, and meat and meat products were the main suspected culprit foods (18.15%). EAEC strains showed 52.4–100.00% sequence identity, and ETEC strains showed 52.2–100.00% sequence identity. All cases of DEC infection in Huzhou were sporadic between 2020 and 2022. Strengthening continuous surveillance will be useful in the risk assessment of foodborne diseases caused by DEC.

Wheat flour is one of the most important sources of nutrients, and it is widely consumed worldwide as a raw ingredient in bread and other pastries. High heavy metal concentrations in the consumed wheat products could induce higher health risks. This study evaluated the heavy metal concentrations in the most available foreign and domestic wheat flour in Sulaimani, Kurdistan Iraq. The wheat flour samples were collected from different locations, and the heavy metal concentration was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). The mean values in wheat flour samples were roughly within the permissible limit set by Iraqi standard (IQS), GCC Standardization Organization (GSO) (GCC – Gulf Cooperation Council), Codex, and FAO/WHO. Heavy metals were detected in the descending order copper (Cu) > lead (Pb) > arsenic (As) > chromium (Cr) > nickel (Ni) > cadmium (Cd) > cobalt (Co). The results showed that wheat flour samples from the Sulaimani markets were slightly contaminated with Ni, and one domestic wheat flour sample with Pb was probably linked to fertiliser and soil contamination. It is concluded that wheat flour could be a source of chronic exposure to toxic heavy metals such as nickel and lead, resulting in adverse health issues later. Consequently, regular monitoring of soil contamination, water quality, and use of recommended levels of fertilisers and pesticides in the agricultural areas of Sulaimani are recommended.

This study aimed to investigate the variations in nutritional composition among different breeds of cattle in Guizhou. Specifically, this study selected Guanling, Weining, Sinan, Wuchuan, and Simmental cattle as experimental subjects. Assessing the nutritional quality of the longissimus dorsi muscle involves evaluating various parameters, including ultimate pH (pHu), meat colour, water-holding capacity, shear force, protein and fat content, levels of organic acids and amino acid composition. The study's findings indicated notable variations among the muscles of different cattle breeds tested. Guanling, Wuchuan, and Simmental cattle exhibited the highest water-holding capacity, while Wuchuan cattle displayed the highest shear forces. Guanling cattle and Simmental cattle had the highest levels of protein and fat. Weining cattle and Simmental cattle demonstrated the highest concentrations of lactic acid and oxalic acid. Guanling cattle exhibited the highest total amino acid and essential amino acid content. Moreover, Guanling cattle and Weining cattle showed the highest lightness (L*) and yellowness (b*) values, indicating lighter meat colour, while Weining cattle had the highest redness (a*) value, indicating redder meat colour. No significant differences among the five cattle breeds were observed in pHu and propionic acid content. These results provide a theoretical basis and serve as a data reference for assessing the suitability of different beef varieties for various processing purposes.

This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite design approach, the investigation systematically assessed the impact of four key factors within predetermined upper and lower limits: honey volume (90–900 g % dry basis), maltodextrin (60–600 g), drying temperature (60–70 °C), and drying time (180–300 min). Subsequently, these factors were randomised and optimised using the Design Expert software system. The analysis of variance revealed the significant impact of each drying factor, their interactions, and squared squares on the honey-to-maltodextrin ratio, as well as the effects of drying temperature and time. Validation results underscored the model reliability, exhibiting narrow standard deviations ranging from 0.001% to 1.3%. These outcomes emphasise the efficacy of Response Surface Methodology (RSM) and Central Composite Design (CCD) in refining formulations, offering valuable insights into appropriate product development and a seamless scale-up process.

In this paper, desorption isotherms of two jerky products were studied (whole-muscle jerky – sample 1 and minced jerky – sample 2). The work focused on the comparison of the Dynamic Dewpoint Isotherm (DDI) method and the Saturated Salt Slurry (SSS) method and testing the newly applied model for modelling desorption isotherms for dried meat. Data were statistically processed using 8 models [Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), Henderson, Chin, Smith, Oswin, Hasley, and newly applied model] and statistically evaluated using coefficient of determination (R²), root mean squared error (RMSE) and mean relative percentage deviation (P-value). The DLP model (25 °C) reached R² ≥ 0.999, P-value ≤ 1.84 for DDI, and R² ≥ 0.998, P-value ≤ 4.37 for SSS method. The GAB model reached R² ≥ 0.997, P-value ≤ 2.58 for DDI, and for SSS method the GAB model reached R² ≥ 0.998, P-value ≤ 5.47. The new model reached P-value ≤ 5.73 for DDI and P-value ≤ 3.48 for SSS method. All models reached the P-value < 10% except for Smith and Chin models. The DDI method and newly applied model prove to be a suitable and precise approach to the evaluation of isotherms of dried meat products.

Tuna meat (Thunnus atlanticus – blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality.

This paper focuses on helping smaller companies in the manufacturing industry who need to know the viscosity of their products or raw materials and do not have the funds to invest in expensive rotary rheometers. We developed a calibrated simple cup. It has replaceable nozzles designed so that dripping liquids cannot distort discharge times. The calibration of the cup is based on the relationship between kinematic viscosity and outflow time, which is valid for the laminar flow regimes. Here we described calibration and measurement procedures and methods for detecting non-Newtonian flow behaviour and the viscoelasticity of measured liquids. The maximum measurement error of 3% is defined for cases where all distractions are removed.

The paper pertains to the issue of quality assurance methods. Particular emphasis is placed upon the examination of hazards and possible product defects in food processing. At present, Polish regulations oblige any food processing entity to implement HACCP system. The system is perceived as a universal vaccine preventing the emergence of possible hazards or reducing the risk to an acceptable level. As far as defects are concerned, these are either disregarded altogether or do not occur at all. Meanwhile, the practice proves the case is not so. The research aspect of the paper revolves around an attempt to transplant solutions primarily applied in the automotive sector onto food processing industry. The practical aspect of the paper is manifested in the analysis of causes behind defects and hazards conducted on the basis of bakery industry. Potential hazards and product defects emerging from the process were identified in the course of the study. In addition, in order to eliminate these, their level was established with the application of various methods.

Two varieties of palm date seeds (PDS), Sukkari and Khalas, were examined for their antioxidant and antibacterial activities. Total phenol content was 2 014.37 ± 212.05 and 2 060.40 ± 176.0 mg GAE 100 g-1 dry weight (DW); and total flavonoid content was 83.98 ± 1.10 and 94.97 ± 1.36 mg QE 100 g-1 DW for Sukkari and Khalas, respectively. PDS extracts showed potential scavenging activity against ABTS, DDPH, and hydroxyl radical; the calculated IC50s were 431.17 ± 12.45, 400 ± 10.87 and 680 ± 18.12 µg for Sukkari, and 476 ± 20.25, 302.24 ± 14.08 and 284.18 ± 11.62 µg for Khalas, respectively. PDS extracts did not show potential activity against superoxide anion. Both extracts showed a high percentage of reducing power as the calculated FRAP (ferric reducing antioxidant power) concentrations were 12.66 ± 1.08 and 16.14 ± 1.94 mmol ascorbic acid equivalent 100 g-1 for Sukkari and Khalas, respectively. Bacillus subtilis showed a remarkable sensitivity to PDS extracts; the inhibition zones were 21 ± 0.82 and 22 ± 0.67 mm for Sukkari and Khalas, respectively. PDS extracts possess good antioxidant and antibacterial activity, and therefore PDS could be effectively used as a natural source of antioxidants and to be detected against gram-positive bacteria.

Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals in the caps and stipes were potassium, magnesium and calcium. The main polyol, sugar, free amino acid, and 5'-nucleotide of shiitake were mannitol, trehalose, glutamine and 5'-adenosine monophosphate, respectively. Equivalent umami concentration (EUC) in the caps was three-fold higher than that in the stipes. Ergosterol, ergothioneine, γ-aminobutyric acid (GABA), and total phenols contents in the caps were significantly higher than those of the stipes, but the polysaccharides showed the reversed. Overall, both caps and stipes contain the necessary nutrients and bioactive compounds, and the blanching significantly affected the above-mentioned components of all tested samples.

The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen storage time, the cell density (CD), total titratable acidity (TTA), and organic acids content declined, whereas the pH value rose. Further, the freezable water content (FWC) and free water quantity (FWQ) decreased, but the total water loss rate (WLR) and immobilised water quantity (IWQ) increased. The CD showed a highly inversely correlation with WLR, and the pH value was strongly inversely correlated to the FWQ. The confocal laser scanning microscopy (CLSM) observed that the ice crystals had larger volumes during frozen storage. Our data, for the first time, disclosed that the total water content and the FWQ may play a crucial role in maintaining the viability and acidification capacity of LAB in frozen sourdough.

Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10-40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR). A partial goal was to compare preferences and factors influencing beer consumers from the Vysočina Region and the South-Moravian Region. The survey included a questionnaire survey, which 408 respondents took part in. The results showed that the most influential factors in the selection of beer for consumers are taste, a high-quality brand, and Czech production. Surprisingly, price was not found to be an influential factor in beer selection but is rather neutral. Factors that influence consumers most when choosing a restaurant for beer consumption were also identified. Consumers are most influenced by the quality of the beer on offer and the environment in which it is consumed.

Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L^-1 to 51.6 µg L^-1 and 0.5 µg L^-1 to 0.6 µg L^-1, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L^-1 and 0.82 µg L^-1 to 1.56 µg L^-1. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water.

Hazelnut is a product with high nutritional and economic value. In maintaining the quality value of hazelnut, the classification process is of great importance. In the present day, the quality classification of hazelnuts and other crops is performed in general manually, and so it is difficult and costly. Performing this classification with modern agricultural techniques is much more important in terms of quality. This study was based on a model intended to detect hazelnut quality. The model is about the establishment of an artificial intelligence-based classification system that can detect the hidden defects of hazelnuts. In the developed model, the visuals used in the dataset are divided into training and test groups. In the model, hazelnuts are divided into 5 classes according to their quality using AlexNet architecture and modern deep learning (DL) techniques instead of traditional hazelnut classification methods. In this model developed based on artificial intelligence, a very good approach was presented with the accurate classification of 99%. Moreover, the values regarding precision and recall were also determined at 98.7% and 99.6%, respectively. This study is important in terms of becoming widespread information technology use and computer-assisted applications in the agricultural economics field such as product classification, quality, and control.

This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy. The results showed that the samples of Moldavian carob contain significant amounts (P ≤ 0.05) of biologically active compounds, the content of some of these compounds is far exceeding that of сarob from the above-mentioned regions. Thus, the total content of phenolic compounds in Moldavian carob samples is 1.4 times higher, of flavonoids 1.9 times higher compared to the imported ones. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) antioxidant activity of Moldavian carob samples proved to be about 10-12% higher than the antioxidant activity of samples from other regions. It has been proved that Moldavian carob pod pulp and beans have a high biologically active potential making them possible ingredients for functional food products.

Corrigendum in: CJFS. 2023 Feb 27; 41(1):78. doi:10.17221/26/2023-CJFS

Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.

One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries in the world. Its quality depends on geographical differences, cultivars, environmental conditions, seasons, genotypes, and varieties. This article reviews the bioactive compounds of moringa leaf powder and the characteristics of moringa leaf powder extract. The effect of moringa leaf powder fortification on food product characteristics is also discussed. Moringa leaf powder possesses many pharmacological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones. The bioactivity of leaf extract is extracting solvent dependent. Therefore, fortification results in nutritional improvement and increasing health benefits of food products. However, the adverse effect is found in sensory. Thus properties, thus the moringa leaf powder fortification level usually is less than 10%. Changes in the functional properties of foods due to moringa leaf powder fortification have been studied to a limited extent. A low level of fortification might not affect the properties of food products. Therefore, moringa leaf powder is potentially used as a functional food ingredient. Some studies reported the toxicological effects of moringa leaf powder and the use of this ingredient, should be below the harmful doses.

Common bean (Phaseolus vulgaris L.) is one of the most important grain legume foods for the human diet. Common bean seed is gaining attention due to its content of secondary metabolites with positive effects on human health. The present work analysed the effect of common bean germination on the essential amino acid profile, active compound content, and expansion index after extrusion processing. The content of tryptophan (Trp) in raw common bean (RCB) and in germinated common bean (GCB) seeds was 6.1 and 7.9 mg·g^–1 of protein, respectively. The limiting amino acids in RCB were sulphur amino acids and Trp, and in GCB only the sulphur amino acids were the limiting amino acids. The germination process in beans increases the levels of quercetin and kaempferol and allows the synthesis of daidzein and genistein, and significantly increases the expansion index after extrusion processing. The germination of common bean could be used as a strategy to improve nutritional, nutraceutical, and processing properties.

Coumarins and pyridines are a promising class of naturally occurring bioactive heterocycles with unique physical and chemical properties. Compounds containing the coumarin framework possess a wide range of pharmacological, biological, and physiological activities, which makes them important for application in medicine, the food industry and agriculture. Among all coumarins' properties, it was found that coumarins may prevent fungal growth, depending on substituents linked to the coumarin core. Therefore, many coumarin derivatives have been investigated as potentially powerful agents in preventing and controlling fungal pathogens. This review summarises the latest research on coumarins and their antifungal activity to provide useful information for further developing more efficient coumarin-based fungicides.

The shelf life of a food product is a finite period after manufacturing and packaging, during which it retains a required and acceptable level of quality for consumption. The objective was to characterise and describe the transparent and comprehensible processing process to collect, select, critically evaluate and summarise available evidence regarding the use of mathematical models in the estimation of the shelf life of coffee under accelerated storage conditions. Of the 183 articles identified, nine studies were included in the review: four evaluated various types of packaging containing roasted and ground coffee, three coffee-based beverages, one infusion and one in bean format; the models frequently used were Weibull-Hazard Analysis, first-order, and zero-order kinetic model, which requires the decay kinetic constant, the same as that acquired by the Arrhenius model or a proposed model. Quality descriptors and mathematical models have been identified that allow estimating the shelf life of coffee and its derivative products under accelerated storage conditions, in addition to primary sources with experimental designs.

Listeria monocytogenes is not only a pathogen causing a serious food-borne disease in humans but can also occur as a saprophyte in the natural environment. This study aimed to evaluate the occurrence of L. monocytogenes obtained from the natural environment of the Czech Republic (hereinafter Czechia) and Slovakia in 2016–2018 and to compare the clonal relationship of strains circulating in the environment with the strains originating from the food chain and humans. Altogether, 217 samples of mud, surface water, vegetation and soil were collected in 61 locations. Samples were processed according to the modified EN ISO 11290-1 standard. The obtained L. monocytogenes isolates were characterised using serotyping, macrorestriction analysis, followed by pulsed-field gel electrophoresis, whole genome sequencing (WGS), and antimicrobial susceptibility testing. L. monocytogenes were detected in 8.8% of the examined samples and were isolated in 15 locations, mainly from the mud from the banks of the surface water sources. Altogether, 25 L. monocytogenes strains were obtained from 19 positive samples. Serotypes 1/2a, 4b, and 1/2b were detected among the strains. Twenty combined AscI/ApaI pulsotypes were obtained by macrorestriction analysis. Altogether, 12 sequence types (STs) were detected using Multi-locus sequence typing (MLST) by WGS, with ST451 being the most frequent. The core genome MLST analysis revealed a heterogeneous population of environmental strains. No phenotype resistance was detected by antimicrobial susceptibility testing. Screening of antimicrobial-resistance genes using the platform ResFinder revealed the genes fosX in 24 isolates and blaTEM-116 in one isolate. The occurrence of L. monocytogenes in various samples from natural environments within wide altitude range during different seasons of the year may highlight this bacterium's remarkable adaptability and exceptional tolerance to external factors. Serotype distribution of the strains circulating in the natural environment of Czechia and Slovakia seems to reflect distribution in the human population more than in the food chain.

The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries, classified based on their colour intensity as light, medium, or dark. The analysis was performed using gas chromatography-mass spectrometry (GC-MS). Sugar, moisture, and asparagine analyses were also carried out simultaneously. The results demonstrated that the acrylamide content in biscuits, bread, and cakes varied according to the colour (light 109.9 ± 7.95, 214.7 ± 27.40, and 128.6 ± 7.05; medium 176.3 ± 15.16, 387.0 ± 87.71, and 804.3 ± 17.16; and dark 407.6 ± 105.13, 555.8 ± 16.20, and 1 015.0 ± 83.68 µg·kg^–1, respectively). Statistically, significant differences were observed between acrylamide content and product colour density (P < 0.05). It can be concluded that the acrylamide content increases as the product colour intensity rises due to the increased baking temperature at which the reaction between reducing sugars and asparagine takes place, resulting in the formation of acrylamide. The results suggest that selecting commercial bakery products based on colour may be beneficial for reducing the daily intake of acrylamide by consumers. Therefore, it is recommended to avoid dark-coloured bakery products.

The purpose of the present study was to investigate the antimicrobial effect of propolis ethanol extract collected from the Tarsus district of Mersin province, Kilis province, Yayladagi district of Hatay province in southern Türkiye and Sarkoy district of Tekirdag province of northwestern Türkiye against Escherichia coli (ATCC 25922), Helicobacter pylori (ATCC 43504), Pseudomonas aeruginosa (ATCC 27853), and Staphylococcus aureus (ATCC 29213). Their chemical constituents were detected via liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). They were used in a molecular docking approach to search the interactions between the propolis compounds. A total of 24 phenolic compounds were detected in all samples. 3–4 dimethoxycinnamic acid, caffeic acid and genistein were indicated to be the predominant phenolic compounds in propolis extracts by LC-MS/MS, while rutin was found in the lowest concentration. Phenolic compounds were detected in a high concentration of the propolis samples collected from the Tarsus district of Mersin province. The broth microdilution method determined minimum inhibition concentration (MIC) values. MIC values ranged from 0.02 to 14 mg·mL^–1. E. coli and S. aureus examined were as susceptible to the propolis extracts except for Mersin and Tekirdag propolis samples. The propolis sample collected from the Tarsus district of Mersin province presented the highest antibacterial activity on P. aeruginosa with MIC values of 1 mg·mL^–1. Active substances in propolis were docked to the relevant target proteins (5LMM, 4NX9, 5YHG, and 5FXT) representing E. coli (ATCC 25922), H. pylori (ATCC 43504), P. aeruginosa (ATCC 27853), and S. aureus (ATCC 29213), and with the help of molecular simulation. With this study, we indicated that the ethanol extract of propolis had a stronger antibacterial activity on S. aureus isolates than that of E. coli, H. pylori, and P. aeruginosa. Although each component of propolis contributed to the antibacterial activity, the contribution of the vitexin component to the antibacterial activity was found to be quite significant.