Czech Journal of Food Sciences最新文献

{"title":"Natural bioactive compounds of honey and their antimicrobial activity","authors":"N. Feknous, M. Boumendjel","doi":"10.17221/247/2021-cjfs","DOIUrl":"https://doi.org/10.17221/247/2021-cjfs","url":null,"abstract":"Honey is a complex and variable mixture that contains more than 180 biochemical compounds from various molecule families. This mixture is obtained after processing the nectar out of plant food sources at the level of the bee abdomen. The bioactive components found in this natural product are in charge of its antimicrobial properties. Honey is used for its antibacterial actions against Gram-positive (Gram+) and Gram-negative (Gram–) bacteria, its anti-fungal and antimycotic actions against moulds and yeasts, along with its protozoal and antiviral activities. This literature review outlines the natural antimicrobial potential of honey; it explains the factors responsible for this potential and spells out their mechanisms of action. Osmotic pressure, water activity, the acid content of honey, presence of bioactive compounds like hydrogen peroxide (H2O2), phenolic acids, flavonoids, methylglyoxal (MGO), defensin-1, lysozyme, volatile compounds as well as antibacterial products secreted from the lactic bacteria that are behind this antimicrobial activity. This potential basically depends on the biological activities of the initially harvested floral source, its geographical origin, season, storage conditions, honey age, health of bee colonies and suitable beekeeping practices.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48128583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp","authors":"Radosław Bogusz, A. Wiktor, M. Nowacka, Joanna Ćwintal, E. Gondek","doi":"10.17221/263/2020-cjfs","DOIUrl":"https://doi.org/10.17221/263/2020-cjfs","url":null,"abstract":"The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM). The effects of independent variables (factors) such as the thickness of the layer (4, 8, and 12 mm) and the temperature of the drying air (50, 60, and 70°C) were studied by the means of the response variables. In this study, the drying kinetics was evaluated based on the drying time, drying rate, and effective water diffusion coefficient (Deff). Based on the simplified Fick's second law of diffusion, Deff was determined, while the relative water content [moisture ratio (MR)] was predicted using empirical models. It was found that as the temperature of the drying process increased, the process time was reduced, and the drying process intensified, which was manifested by the increment of the drying rate as well as the effective moisture diffusivity (varied from 5.58 × 10–10 m2 s–1 to 27.2 × 10–10 m2 s–1). The mathematical model, developed using the RSM, showed a good fit for the data obtained in the study, which allowed to predict the response of the effective water Deff of the foamed kiwiberry fruit pulp with R2 > 0.97.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46965915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation","authors":"Haining Zhuang, Mo Yang, T. Feng, Wenfeng Ding, Ling Chen, Yongjin Qiao, Da Chen, Jin-Song Zhang, W. Jia","doi":"10.17221/91/2020-cjfs","DOIUrl":"https://doi.org/10.17221/91/2020-cjfs","url":null,"abstract":"Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus bisporus). The present study was therefore conducted to assess the effects of natural additive coatings A. bisporus polysaccharides (ABP) and Torreya grandis essential oils (TEO) on the post-harvest quality of button mushrooms up to 16 days under cold storage (4 °C). Different concentrations for coatings were used including control (no additives), 500, 1 000, 5 000 ppm or a combination of ABP and TEO. Changes in weight loss, firmness, polyphenol oxidase (PPO) activity and microbial biomass were investigated as well as the sensory evaluation was carried out. Results show a significant decrease in the weight loss rate (decreased up to 2.34%), down regulated the PPO activities (reduced up to 30.15%) and maintained tissue firmness in ABP/TEO treatments compared to the control, whereas TEO inhibited especially the growth of microorganisms. Natural additive coatings can better protect the inner mushroom colour and flavour compared to the control.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43291863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea","authors":"Bin Jiang, Lijiao Chen, Shuang-mei Duan, Bo Nian, Kunyi Liu, Yan Ma, Ming Zhao","doi":"10.17221/158/2020-cjfs","DOIUrl":"https://doi.org/10.17221/158/2020-cjfs","url":null,"abstract":"Purple shoots of tea germplasm Zijuan (Camellia sinensis var. asssamica) have high anthocyanin content and gradually turn green with continued growth and development. To uncover the mechanism of this colour change, we performed transcriptome analysis to identify differentially expressed genes (DEGs). A total of 18 328 DEGs were identified in purple tender shoots of Zijuan (ZJP) compared with mature green leaves of Zijuan (ZJG). These included 85 DEGs associated with phenylpropanoid biosynthesis, 30 DEGs associated with flavonoid biosynthesis, and 3 DEGs involved in flavone and flavonol biosynthesis. We detected higher expression in ZJP than in ZJG of genes encoding the following key enzymes regulating anthocyanin biosynthesis and their corresponding metabolites: chalcone synthase (CHS), anthocyanidin synthase (ANS), anthocyanidin reductase (ANR), adenosine triphosphate (ATP)-binding cassette (ABC) transporters, bifunctional 3-dehydroquinate dehydratase (DHQ), chorismate mutase (CM), cinnamoyl-CoA reductase 1 (CCR), and cinnamyl alcohol dehydrogenase (CAD). In addition, upregulated expression of carbohydrate metabolism, glycolysis pathway, sucrose metabolism, and pyruvate metabolism suggested that glycolysis and upregulation of the sucrose synthase (SUS) gene may provide more intermediates as substrates for promoting anthocyanin accumulation in ZJP. Moreover, DEGs involved in anthocyanin biosynthesis, including phenylalanine ammonialyase (PAL), cinnamate acid 4-hydroxylase (C4H), chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), flavonol synthase (FLS), ANR, ANS, CHS, and flavonoid 3',5'-hydroxylase (F3'5'H) were significantly (P < 0.01) correlated with the contents of anthocyanin components such as cyanidin (Cy), delphinidin (Dp), peonidin (Pn), petunidin (Pt), and malvidin (Mv). The above results suggested that these upregulated DEGs may contribute to anthocyanin accumulation in ZJP and may play important roles in the colour changes in Zijuan tea. This research provided a foundation for clarifying the mechanisms underlying colour changes in Zijuan tea.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45190224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function","authors":"Yanhua Xin, Jie Yang, San-Hu Zhao, Ke Chen, Ya-qin Zhao, Tiehao Zhang, Jianhua Zhang","doi":"10.17221/234/2020-cjfs","DOIUrl":"https://doi.org/10.17221/234/2020-cjfs","url":null,"abstract":"The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage in A. flavus in a dose-dependent manner, resulting in altered succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase) activity, reduced ΔΨm levels, and markedly elevated MDA and ROS levels. Together, these findings suggest that SBT oil can mediate antifungal activity against A. flavus through a mechanism associated with its ability to disrupt the tricarboxylic acid (TCA) cycle and mitochondrial potential, leading to MDA and ROS accumulation.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42282488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extrusion process of maize grits used for nixtamalization","authors":"Kristýna Olšaníková, E. Šárka, P. Smrčková","doi":"10.17221/188/2021-cjfs","DOIUrl":"https://doi.org/10.17221/188/2021-cjfs","url":null,"abstract":"The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49536314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water","authors":"P. Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Y. D. Kasa, Raju Nagaraju, Janardhan Vanka, V. Kodali","doi":"10.17221/200/2021-cjfs","DOIUrl":"https://doi.org/10.17221/200/2021-cjfs","url":null,"abstract":"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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48814308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food safety inspection of tas kebab and salad processing line in a catering company","authors":"G. E. Soyutemiz, F. Çeti̇nkaya, Basak Sunguc Cinar, Tulay Elal Mus, A. Yibar, M. Dogan","doi":"10.17221/142/2021-cjfs","DOIUrl":"https://doi.org/10.17221/142/2021-cjfs","url":null,"abstract":"This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45479047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional evaluation of the full-day diet","authors":"Barbora Pohořelá, Andrea Poláchová, M. Ruzickova, M. Doležal, J. Pulkrabová, J. Panek","doi":"10.17221/273/2021-cjfs","DOIUrl":"https://doi.org/10.17221/273/2021-cjfs","url":null,"abstract":"Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the longer term. The aim of this work was to evaluate a full-day diet from a currently renowned company that is producing box diets on the Czech market against a full-day diet of twenty randomly selected students. The results showed that the box diet met the required amount of protein, fat, vitamin E, cholesterol, and also the optimal intake of n-6 and n-3 fatty acids. The amount of saturated fatty acids (SFA) was only slightly increased. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content averaged 38 mg day–1, which did not meet the current requirements. The students' full-day diet was variable, the individual differences were large. Protein intake could be assessed as sufficient in most cases. The total fat intake ranged from 21 g day–1 to 126 g day–1. Seven out of twenty samples would satisfy the recommendation for SFA. The content of the essential acids EPA and DHA was below the detection limit with the exception of one sample (containing herring fillets).","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44992989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato","authors":"N. Afifah, A. Sarifudin, R. Kumalasari, N. Indrianti, L. Ratnawati, M. A. Karim, U. Hanifah, Aidil Haryanto, Yusnan Hasani Siregar, A. Taufan","doi":"10.17221/221/2021-cjfs","DOIUrl":"https://doi.org/10.17221/221/2021-cjfs","url":null,"abstract":"In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10–7 to 10.04 × 10–7 m2 s–1.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47180319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}