Template-Type: ReDIF-Article 1.0 Author-Name: Barbora Růžičková Author-Workplace-Name: Faculty of International Relations, University of Economics in Prague, Czech Republic Author-Name: Pavel Kohout Title: Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations Abstract: The purpose of this paper is to evaluate current nutritional guidelines of modern diets based on medical and nutrition facts and their effect on gut microbiota and health, considering current recommendations of world authorities such as FAO and WHO. For this purpose, the first part is devoted to the impact of microbiota on human health, and special attention is committed to the effect of fibre on gut microbiota. The second part is dedicated to the fundamental division of diets and the evaluation of concrete nutritional guidelines of modern diets into microbiota and health, followed by the recommendations of global authorities. Modern diets include diets from the point of view of medical science (e.g. Mediterranean), promoted by nutritionists and authorities (e.g. Nordic) and by social trends (e.g. vegan). The evaluation summarises that high-fibre diets have tremendous benefits on human health. Diets with fresh, local and naturally fermented food positively impact the gut microbiota, hence human health (agrarian diets). The results of the review show that the nutritional guidelines associated with the lowest mortality are the Mediterranean with the Atlantic or Nordic diet, which is in line with the recommendation of the world authorities (FAO, WHO, UN). The low-fibre western diet with highly processed foods with no or very low levels of live bacteria appears to be high-risk in terms of preventing civilisation diseases with a negative impact on gut microbiota, which is in line with current FAO and WHO guidelines. Keywords: diet, dietary guidelines, food, nutrition, microbiota, FAO, WHO Journal: Czech Journal of Food Sciences Pages: 1-7 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/186/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/186/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0001.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:186-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lina Novi Ariani Author-Workplace-Name: Department of Food Science - doctoral program, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Author-Name: Teti Estiasih Author-Name: Wenny Bekti Sunarharum Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Author-Name: Alfi Khatib Author-Workplace-Name: Kuliyyah of Pharmacy, International Islamic University of Malaysia, Kuantan, Malaysia Title: Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review Abstract: 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. Keywords: bioactive compounds, fortification, leaf extract, phytochemicals Journal: Czech Journal of Food Sciences Pages: 8-20 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/221/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0002.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:221-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Matej Brestenský Author-Workplace-Name: Department of Research and Development, TEKMAR SLOVENSKO, s.r.o., Lužianky, Slovakia Author-Name: Soňa Nitrayová Author-Workplace-Name: Department of Research and Development, TEKMAR SLOVENSKO, s.r.o., Lužianky, Slovakia Author-Name: Peter Patráš Author-Workplace-Name: Institute for Nutrition, Research Institute for Animal Production Nitra, National Agricultural and Food Centre, Lužianky, Slovakia Title: The effects of heat treatment on the quality of fat in flaxseeds and chia seeds Abstract: Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P < 0.05). Similarly, the content of alpha-linolenic acid, oleic acid, polyunsaturated FA, and monounsaturated FA was greater (P < 0.05) in FS when compared with ChS. However, n6 : n3 ratio [n6 - omega 6 polyunsaturated FA (PUFA), with first double bound on 6th carbon; n3 - omega 3 PUFA, with first double bound on 3rd carbon], AI and TI were lower (P < 0.05) in FS in comparison with ChS. The TAA in FS was 37% lower (P < 0.05) compared to ChS, moreover TAA in FS decreased (P < 0.05) at 150 °C in comparison with 20 °C and 40 °C. No effect of different heat treatments was observed on the content of FA or AI and TI in FS and ChS. Keywords: α, -linolenic acid, antioxidant activity, fatty acids, linoleic acid, temperature Journal: Czech Journal of Food Sciences Pages: 21-28 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/159/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0003.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:159-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Veronika Zušťáková Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Science, Charles University, Prague, Czech Republic Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Martin Dušek Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Vladimíra Jandovská Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Jana Olšovská Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Title: Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry Abstract: The present study aimed to apply a multi-residue method for the screening and quantification of pesticide residues in ciders, low alcoholic beverages made by fermentation of apple juice. Twenty bottled craft cider samples purchased from the Czech market were analysed for pesticide residues. The residues of pesticides were extracted from samples using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure in combination with additional solid-phase extraction (SPE) sample clean-up to achieve the lowest detection limit possible. In this study, targeted screening of pesticide residues in the samples was performed with the Q-Orbitrap mass spectrometry instrument. We identified 18 pesticides in cider samples analysed by screening method using an accurate-mass database of about 500 pesticide compounds, including their retention times, empirical formulas, and characteristic fragments. Additionally, liquid chromatography with high-resolution tandem mass spectrometer (LC-HRMS/MS) was used for re-analysis of positive findings of pesticides in samples and allowed to quantify compounds of interest at 0.2 µg L-1 concentration level. The monitoring scheme was applied to the set of craft ciders, and the results revealed the presence of pesticide residues in most of the samples at trace levels ranging from 0.5 to 5 µg L-1 and rarely at a level higher than 10 µg L-1. Keywords: low alcoholic beverages, determination, apples, pesticide residues, Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Journal: Czech Journal of Food Sciences Pages: 29-35 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/158/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/158/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0004.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:158-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pelin Ertürkmen Author-Name: Zübeyde Öner Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Türkiye Title: Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS Abstract: The present study aimed to evaluate the Clostridium spp. counts in corn silage, raw milk and Kaşar cheese and to identify the clostridial isolates causing a late-blowing defect (LBD) potential using matrix-assisted laser desorption-ionization-time of flight mass spectrometry (MALDI-TOF MS). Lactate-fermenting clostridial spores (LFCS) were determined by the most probable number method (MPN) in 14 samples of corn silage, 12 samples of raw milk and 20 samples of Kaşar cheese. 181 isolates were obtained from MPN gas-positive tubes. Gram staining, catalase and oxidase activity, anaerobic development tests and Scanning Electron Microscopy (SEM) imaging showed that 95 isolates were typical clostridial bacteria. Sixty-six isolates could maintain viability during the passage and stock stages. A confirmatory identification technique was then performed using MALDI-TOF MS. The results revealed that (49 out of 66 isolates) of bacteria were correctly identified as 38 (77.55%) Clostridium sporogenes, 6 (12.24%) Clostridium butyricum, 3 (6.12%) Clostridium beijerinckii, 1 (2.04%) Clostridium bifermentans and 1 (2.04%) Clostridium sartagoforme. This study determined that clostridial isolates that cause LBD can be identified successfully and quickly by MALDI-TOF MS, a novel method for detecting anaerobic bacteria. Keywords: butyric bacteria, cheese, Clostridium spp., MALDI-TOF spectrometry, rapid identification Journal: Czech Journal of Food Sciences Pages: 36-43 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/199/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/199/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0005.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:199-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Maria Vrublevskaya Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Thi Tra My Nguyenová Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Lucie Drábová Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Petra Lovecká Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Blanka Vrchotová Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Olga Maťátková Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Markéta Kulišová Author-Name: Irena Jarošová Kolouchová Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard Abstract: Plants are permanently exposed to biotic and abiotic stress and have therefore developed intricate resistance mechanisms, consequently. These include the presence of microbial endophytes, which can promote plant growth and ensure better resilience against unfavourable conditions. These microorganisms colonising plant tissues can directly affect plant growth by producing phytohormones, antioxidants, 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity, or indirectly by the production of siderophores and antifungal agents. To the best of our knowledge, this is the first study devoted to assessing bacterial endophyte diversity and their plant growth-promoting properties in two utterly distinct vineyards in view of agricultural management (conventional, biodynamic) in the Czech Republic. With these different agricultural approaches, we hypothesised different numerical representations of bacterial endophytes acquired from vine shoots and leaves, which was not proved (P = 0.743, F = 0.129). A total of 470 distinct bacterial endophytes were isolated from the Vitis vinifera plants from the conventional and biodynamic vineyard and from which over 80% were identified by the matrix-assisted laser desorption-time-of-flight mass spectrometry (MALDI-TOF MS). In both vineyards, the dominant bacterial genus was Bacillus, followed by Pantoea, Pseudomonas and Staphylococcus. Plant-promoting endophyte properties varied with respect to the season and type of vineyard. The ability to produce indole-3-acetic acid (IAA) and ACC deaminase was higher in the biodynamic vineyard, in comparison with antioxidant activity, which was found in a higher proportion in isolates from the conventional vineyard. Keywords: 1-aminocyclopropane-1-carboxylate deaminase, antioxidant activity, grapevine, indole-3-acetic acid, matrix-assisted laser desorption-time-of-flight mass spectrometry (MALDI-TOF MS) Journal: Czech Journal of Food Sciences Pages: 44-53 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/200/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/200/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0006.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:200-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gerardo Lopez-Echevarria Author-Workplace-Name: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México Author-Name: Jorge Adalberto Huerta-Ruelas Author-Workplace-Name: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México Author-Name: Gonzalo Velazquez Author-Workplace-Name: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México Author-Name: Martin Jesús Nieto-Perez Author-Workplace-Name: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México Author-Workplace-Name: Department of Nuclear Engineering, The Pennsylvania State University, Pennsylvania, USA Author-Name: Guadalupe Mendez-Montealvo Title: Influence of the surface/volume ratio on the rheological properties of starch dispersions Abstract: This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron microscopy, rotational, and dynamic rheological measurements. The granule size distribution and the surface/volume ratio drove the rheological behaviour as a function of temperature and concentration. At a concentration of 10%, the consistency index of corn starch (CS) paste was 147.25 Pa.sn (n - flow behavior index), a higher value compared to pastes from potato starch (PS), 86.54 Pa.sn, and amaranth starch (AS), 44.48 Pa.sn. The lowest values of the loss angle tangent (Tan δ) in CS (0.052 and 0.035) at both solids concentrations suggested a better gel conformation. Noticeable changes in consistency index and storage modulus were observed in CS. A theoretical analysis of the surface/volume ratio change showed that CS reached a 2.2 value, much lower than the 4.5 and 5.8 values for PS and AS, respectively. These findings provide additional criteria for the food industry when choosing starches with suitable rheological behaviour as a function of surface/volume granule ratio and solids concentration. Keywords: granulometry, Pasting properties, polymer gels, rheology, solids concentration Journal: Czech Journal of Food Sciences Pages: 54-63 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/155/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/155/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0007.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:155-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Diego Andrés Campo-Ceballos Author-Workplace-Name: Department of Mechatronics Engineering, Corporacion Universitaria Comfacauca - Unicomfacauca, Popayán, Cauca, Colombia Author-Name: Carlos Alberto Gaviria-López Author-Workplace-Name: Department of Electronics, Instrumentation and Control, Faculty of Electronics and Telecommunications Engineering, University of Cauca, Popayán, Cauca, Colombia Title: Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes Abstract: The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of active and non-trivial research, which intervenes in obtaining consistent roasting profiles reflected in the acceptability of the drink perceived by consumers. This paper used the methodology of response surfaces (RSM) with the central composite design (CCD). A consumer study was conducted with 104 individuals, each tasting 13 cups of specialty coffee from Cauca-Colombia. Predictive equations for acidity and body perception were obtained. The roasting profile points in charge, turning point, yellow, brown, first crack, and drop step were included. Mathematical models predict the acidity and body perceptions by integrating the roasting profile points characteristics of coffee. The Cauca coffee beans produced using the optimied conditions contribute to obtaining a roasting time/temperature of 468 s at 192 °C, respectively, with acidity (9/15) and body (5.5/15) in the (0-15) intensity consumer's perception scale. Keywords: coffee industry 4.0, consumer perception, optimisation, roasting specialty coffee, response surface methodology -, central composite design (RSM-, CCD) Journal: Czech Journal of Food Sciences Pages: 64-72 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/181/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0008.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:181-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Luis Díaz-Batalla Author-Name: Karina Aguilar-Arteaga Author-Workplace-Name: Agroindustrial Engineering, Polytechnic University of Francisco I. Madero, Tepatepec, México Author-Name: Javier Castro-Rosas Author-Workplace-Name: Centre for Chemical Research, Institute of Basic Sciences and Engineering, Autonomous University of Hidalgo State, México Author-Name: Reyna Nallely Falfán-Cortés Author-Workplace-Name: Centre for Chemical Research, Institute of Basic Sciences and Engineering, Autonomous University of Hidalgo State, México Author-Name: Ricardo Omar Navarro-Cortez Author-Workplace-Name: Institute of Agricultural Sciences, Autonomous University of Hidalgo State, México Author-Name: Carlos Alberto Gómez-Aldapa Author-Workplace-Name: Centre for Chemical Research, Institute of Basic Sciences and Engineering, Autonomous University of Hidalgo State, México Title: Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index Abstract: 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. Keywords: black bean, daidzein, extrusion, legume, tryptophan Journal: Czech Journal of Food Sciences Pages: 73-77 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/5/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/5/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202301-0009.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:5-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marek Kowalczyk Title: Corrigendum:  Meat quality - Genetic background and methods of its analysis Journal: Czech Journal of Food Sciences Pages: 78 Volume: 41 Issue: 1 Year: 2023 DOI: 10.17221/26/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/26/2023-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:26-2023-CJFS