Template-Type: ReDIF-Article 1.0 Author-Name: Mirjana Lončar Author-Workplace-Name: Department of Applied Chemistry and Ecology, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Dajana Gašo-Sokač Author-Workplace-Name: Department of Applied Chemistry and Ecology, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Maja Molnar Author-Workplace-Name: Department of Applied Chemistry and Ecology, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Title: Coumarin derivatives as antifungal agents - A review Abstract: 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. Keywords: heterocyclic compounds, pyridine, antifungals, mycotoxins, food contaminants Journal: Czech Journal of Food Sciences Pages: 79-91 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/178/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/178/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0001.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:178-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: María Alina Cueva Ríos Author-Workplace-Name: Institute of Food Science and Technology, National University of Jaén, Jaén, Peru Author-Workplace-Name: Data Science Research Institute, National University of Jaén, Jaén, Peru Author-Name: Frank Fernández Rosillo Author-Workplace-Name: Institute of Food Science and Technology, National University of Jaén, Jaén, Peru Author-Workplace-Name: Data Science Research Institute, National University of Jaén, Jaén, Peru Author-Name: Lenin Quiñones Huatangari Author-Workplace-Name: Data Science Research Institute, National University of Jaén, Jaén, Peru Author-Name: Eliana Milagros Cabrejos Barrios Author-Workplace-Name: Institute of Food Science and Technology, National University of Jaén, Jaén, Peru Title: Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review Abstract: 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. Keywords: coffee variety, modelling coffee, prediction, accelerated shelf-life testing, packaging Journal: Czech Journal of Food Sciences Pages: 92-102 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/163/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/163/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0002.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:163-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Irena Němečková Author-Name: Šárka Trešlová Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Helena Čížková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Tereza Rambousková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Jan Forejt Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Zdeněk Švandrlík Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Vojtěch Kružík Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Dana Gabrovská Author-Workplace-Name: Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic Title: Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content Abstract: 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. Keywords: brining, cheese microbiome, organic acids, reformulation, volatile substances Journal: Czech Journal of Food Sciences Pages: 103-110 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/239/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/239/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0003.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:239-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Esra Başarici Ünlü Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Türkiye Author-Name: Çiğdem Aykaç Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Türkiye Title: Effect of ultrasound on isolation and properties of oat starch Abstract: The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min. The highest starch yield was found in US45 as 49.04 g.100 g-1 of oat flour when the extraction time decreased from 6 h to 45 min. The functional properties of starches, such as bulk density, water solubility index, dispersibility and water absorption capacity, ranged from 0.65 to 0.80 g.mL-1, 3.22 to 5.75%, 78 to 87.5% and 84.23 to 95.87%, respectively. US45 had lower bulk density and higher dispersibility than other starches. US treatments decreased the gelatinisation temperature ranges and increased the gelatinisation enthalpy values. The enthalpy of the gelatinisation value of oat starch was found as 8.45 J.g-1 and increased with sonication up to 13.65 J.g-1. Retrogradation endotherms were observed after 6 days of storage, and enthalpies of retrogradation were lower than in the gelatinised starches. Fourier transform infrared spectroscopy (FTIR) spectra showed that US treatment did not affect the functional groups of oat starch. US application during oat starch isolation gave desired results, such as time reduction, higher yields and increased functional properties. Keywords: colour, retrogradation, starch dispersibility, starch gelatinisation Journal: Czech Journal of Food Sciences Pages: 111-117 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/94/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/94/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0004.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:94-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chunyan Xie Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Workplace-Name: Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province, Langfang, China Author-Workplace-Name: Edible and Medicinal Fungi Research and Development Center of Hebei Universities, Langfang, China Author-Name: Juan Du Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Name: Chunmiao Xing Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Name: Xu Zhang Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Name: Lan Wang Author-Workplace-Name: State Key Laboratory of Biochemical Engineering, Beijing Key Laboratory of Biomass Refining Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China Author-Name: Hongzhang Chen Author-Workplace-Name: State Key Laboratory of Biochemical Engineering, Beijing Key Laboratory of Biomass Refining Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China Author-Name: Tong Lin Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Workplace-Name: Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province, Langfang, China Title: Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted Abstract: his study optimised the conditions for ultrasound-assisted extraction (UAE) of defatted wheat germ protein (WGP) and evaluated its effect on the functional properties. Single-factor and orthogonal experiment designs were combined to optimise the UAE extraction condition. The extraction of WGP reached the highest level, at 88.66%, with a solid : liquid ratio of 1 : 25 g.mL-1, pH value of 9.0, ultrasonic time of 10 min, and ultrasonic power at 400 W. Under these conditions, albumin, globulin, prolamin, and glutenin accounted for 32.26, 28.52, 5.42, and 22.40% of total protein, respectively. In addition, this study compared the functional properties of WGP extracted by UAE with the results based on a commercially available soy protein (SP) isolate (SPI). The UAE of WGP had better oil absorption, foaming, and emulsifying properties. Therefore, UAE is a promising technique for food protein extraction because it can change the protein efficiencies and properties of the extract. Keywords: wheat grain, orthogonal experiment design, single-factor experiment design, protein, cavitation and mechanical effects Journal: Czech Journal of Food Sciences Pages: 118-126 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/54/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/54/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0005.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:54-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Tomáštíková Author-Workplace-Name: Department of Microbiology and Antimicrobial Resistance, Veterinary Research Institute, Brno, Czech Republic Author-Workplace-Name: Department of Animal Origin Food and Gastronomic Sciences, University of Veterinary Sciences Brno, Brno, Czech Republic Author-Name: Lucie Hlucháňová Author-Workplace-Name: Department of Microbiology and Antimicrobial Resistance, Veterinary Research Institute, Brno, Czech Republic Author-Workplace-Name: Department of Animal Origin Food and Gastronomic Sciences, University of Veterinary Sciences Brno, Brno, Czech Republic Author-Name: Tereza Gelbíčová Author-Workplace-Name: Institute of Public Health, Faculty of Medicine, Masaryk University, Brno, Czech Republic Author-Name: Renáta Karpíšková Author-Workplace-Name: Institute of Public Health, Faculty of Medicine, Masaryk University, Brno, Czech Republic Title: Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia Abstract: 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. Keywords: nature, serotyping, macrorestriction analysis, antimicrobial susceptibility, whole genome sequencing Journal: Czech Journal of Food Sciences Pages: 127-136 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/234/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/234/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0006.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:234-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zana Mohammed Abdulazeez Author-Name: Abdel Moniem Ibrahim Mustafa Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan Author-Name: Fehmi Yazici Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Türkiye Title: Correlation between acrylamide content and colour in some baked products Abstract: 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. Keywords: asparagine, biscuit, bread, cake, gas chromatography-mass spectrometry (GC-MS) Journal: Czech Journal of Food Sciences Pages: 137-143 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/244/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/244/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0007.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:244-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gokben Ozbey Author-Workplace-Name: Department of Medical Services and Techniques, Vocational School of Health Services, Firat University, Elazig, Türkiye Author-Name: Mustafa Necati Muz Author-Workplace-Name: Department of Parasitology, Faculty of Veterinary Medicine, Namik Kemal University, Tekirdağ, Türkiye Author-Name: Elif Seren Tanriverdi Author-Workplace-Name: Department of Medical Microbiology, Faculty of Medicine, İnönü University, Malatya, Türkiye Author-Name: Sultan Erkan Author-Workplace-Name: Department of Chemistry, Faculty of Science, Sivas Cumhuriyet University, Sivas, Türkiye Author-Name: Niyazi Bulut Author-Workplace-Name: Department of Physics, Faculty of Science, Firat University, Elazig, Türkiye Author-Name: Baris Otlu Author-Workplace-Name: Department of Medical Microbiology, Faculty of Medicine, İnönü University, Malatya, Türkiye Author-Name: František Zigo Title: Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract Abstract: 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. Keywords: Keywords: antimicrobial effect, minimum inhibition concentration (MIC), phenolic compounds, vitexin, liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) Journal: Czech Journal of Food Sciences Pages: 144-154 Volume: 41 Issue: 2 Year: 2023 DOI: 10.17221/100/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/100/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202302-0008.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:100-2022-CJFS