Template-Type: ReDIF-Article 1.0 Author-Name: Viktória Dobó Author-Workplace-Name: Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Food Sciences, Budapest, Hungary Author-Name: Renáta Homlok Author-Workplace-Name: Radiation Chemistry Department, Institute for Energy Security and Environmental Safety, Centre for Energy Research, Budapest, Hungary Author-Name: Csilla Mohácsi-Farkas Author-Workplace-Name: Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Food Sciences, Budapest, Hungary Author-Name: Ágnes Belák Title: Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review Abstract: Dried fruits are popular ready-to-eat snacks. However, due to cross-contamination or contact with infected persons, Escherichia coli could be present, of which some strains are pathogenic, thus, the consumption of contaminated dried fruits could pose a public health risk. Microbial cells subjected to stress factors such as osmotic shock, radiation and antimicrobials could induce complex stress response systems and adaptation. Radiation and antimicrobials have been shown to cause an SOS response in E. coli, which affects cellular metabolism, such as the enhanced ability to repair DNA and mutagenesis. Studies have shown that glucose plays a critical role in the down- or upregulation of locus for enterocyte effacement (LEE)-encoded virulence of E. coli. Gamma radiation could also cause the formation of viable but nonculturable (VBNC) cells. If these cells are present in a sample, the number of viable cells will be underestimated by the plate count method leading to the false conclusion that the product is germ-free. We have reviewed in this article how stressors such as high sugar content, gamma radiation, and antimicrobials affect the survival of E. coli in dried fruits. Keywords: antimicrobial agents, dried fruits, E. coli, food processing, osmotic stress, radiation Journal: Czech Journal of Food Sciences Pages: 231-247 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/235/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/235/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0001.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:235-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Svetlana Kamanova Author-Workplace-Name: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan Author-Name: Yernaz Yermekov Author-Workplace-Name: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan Author-Name: Kamran Shah Author-Workplace-Name: College of Horticulture, South China Agricultural University, Guangzhou, China Author-Name: Azigul Mulati Author-Workplace-Name: Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China Author-Name: Xuebu Liu Author-Workplace-Name: Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China Author-Name: Berdibek Bulashev Author-Workplace-Name: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan Author-Name: Dana Toimbayeva Author-Workplace-Name: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan Author-Name: Gulnazym Ospankulova Author-Workplace-Name: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan Title: Review on nutritional benefits of triticale Abstract: Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well as increasing body's immune response and intestinal function, which warrants a need for greater attention to research on triticale crop's nutritional composition. This review covers the most recent research on the nutritional composition of triticale grain in comparison to other cereals, its role in the food industry, and its usage as a food, providing a scientific foundation for triticale's further development as a sustainable crop. Due to the wide variety of chemical compounds revealed in triticale grain, it has the potential to be utilised as a substitute cereal for various food and beverages. Keywords: cereals, carbohydrates, proteins, phenolics, polysaccharides Journal: Czech Journal of Food Sciences Pages: 248-262 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/67/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/67/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0002.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:67-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Farah Javed Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Hafiz Muhammad Shahbaz Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Waqas Ahmed Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Habib ur Rehman Author-Workplace-Name: Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan Title: High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities Abstract: High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU.g-1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety. Keywords: non-thermal processing, storage, shelf life, nutritional quality Journal: Czech Journal of Food Sciences Pages: 263-270 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/2/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0003.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:2-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zhijia Fang Author-Workplace-Name: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China Author-Name: Wenjuan Zhu Author-Workplace-Name: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China Author-Name: Ying Liu Author-Name: Xinran Wang Author-Workplace-Name: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China Author-Name: Yaling Wang Author-Workplace-Name: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China Author-Name: Yanyan Wu Author-Workplace-Name: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou, China Title: Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation Abstract: To improve the quality and enrich the flavour of fermented sardine, Tetragenococcus halophilus, Staphylococcus xylosus, and Staphylococcus saprophyticus were used as a mixed starter for sardine fermentation. And their proportions were optimised using response surface methodology (RSM). The highest sensory score was obtained when the proportions of T. halophilus, S. xylosus, and S. saprophyticus were 1 : 1 : 1. The optimised fermented sardine had the lowest levels of histamine content (0.0190 μg.g-1), total volatile basic nitrogen (TVBN, 208 μg.g-1), and was richer in volatile compounds (308). The results may provide important evidence that T. halophilus, S. xylosus, and S. saprophyticus may be satisfactorily used as a mixed starter to improve the quality and flavour of fermented sardines. Keywords: fermented products, food fermentative microbiology, mixed starter cultures, sardine products Journal: Czech Journal of Food Sciences Pages: 271-278 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/246/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/246/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0004.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:246-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petru Alexandru Vlaicu Author-Workplace-Name: Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania Author-Name: Arabela Elena Untea Author-Workplace-Name: Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania Author-Name: Raluca Paula Turcu Author-Workplace-Name: Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania Author-Name: Mihaela Saracila Author-Workplace-Name: Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania Author-Name: Iulia Varzaru Author-Workplace-Name: Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania Author-Name: Alexandra Gabriela Oancea Author-Workplace-Name: Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania Title: Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality Abstract: This study aimed to evaluate alfalfa meal's chemical and nutritional composition and effectiveness on broiler chicken thigh meat quality. Alfalfa contains significant content of crude protein and fibre, minerals (iron and zinc), polyunsaturated fatty acids (PUFA), and antioxidant compounds, especially total antioxidant capacity (TAC) and total polyphenols content (TPC). To test its effectiveness on chicken tight meat quality, we developed a trial on 60 Cobb 500 broilers, divided into two groups of 30 animals each and fed during growing-finishing phases (11-42 days) a control diet (C) and an experimental diet (A), in which 5% alfalfa meal was added. At the end of the trial, six animals from each group were selected for slaughter and sampling. The analyses on meat samples revealed that alfalfa significantly affected bioactive compounds with antioxidant potential, such as zinc, vitamin E and TPC, compared with the C samples. The utilisation of 5% alfalfa was also very effective on the fatty acids composition of thigh meat samples in the A group by increasing the concentration of eicosapentaenoic acid and significantly decreasing the n-6/n-3 ratio as well as cholesterol content with 10.41% in experimental samples. Therefore, alfalfa can be a potential alternative to synthetic feed additives in producing healthier chicken meat, with increased content of bioactive compounds and essential fatty acids for human health. Keywords: antioxidants, bioactive compounds, fatty acids, feed additives Journal: Czech Journal of Food Sciences Pages: 279-286 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/79/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/79/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0005.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:79-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marko Dmitric Author-Name: Dejan Vidanovic Author-Workplace-Name: Veterinary Specialised Institute Kraljevo, Kraljevo, Serbia Author-Name: Kazimir Matovic Author-Workplace-Name: Veterinary Specialised Institute Kraljevo, Kraljevo, Serbia Author-Name: Bojana Tesovic Author-Workplace-Name: Veterinary Specialised Institute Kraljevo, Kraljevo, Serbia Author-Name: Milanko Sekler Author-Workplace-Name: Veterinary Specialised Institute Kraljevo, Kraljevo, Serbia Author-Name: Ivan Vicic Author-Workplace-Name: Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia Author-Name: Nedjeljko Karabasil Author-Workplace-Name: Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia Title: Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food Abstract: In this study, the primers and the probe were designed, and a completely new real-time polymerase chain reaction (PCR) protocol for detecting the invA gene of Salmonella in food was optimised and validated in-house. The inclusivity test used 76 different Salmonella isolates with no false-negative results. The exclusivity was tested using 45 non-Salmonella microorganisms with no false-positive results. The method was also successfully applied while examining five different artificially contaminated food categories. The results were compared to the standard method (ISO 6579-1) and two previously validated real-time PCR methods. The developed assay is sensitive and specific for rapidly detecting Salmonella in food. Keywords: molecular detection, food safety, validation, pathogen, artificial contamination Journal: Czech Journal of Food Sciences Pages: 287-294 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/114/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0006.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:114-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Baolin Han Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Author-Name: Shulin Tian Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Author-Name: Rong Fan Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Author-Name: Rangfang Chen Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Author-Name: Yu Wang Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Author-Name: Hucheng Gong Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Author-Name: Minghong Bian Author-Workplace-Name: College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China Title: Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry Abstract: 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. Keywords: drying methods, fruit, gas chromatography-mass spectrometry (GC-MS), volatile compounds Journal: Czech Journal of Food Sciences Pages: 295-303 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/82/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0007.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:82-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Suwalee Fong-in Author-Workplace-Name: Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, Phayao, Thailand Author-Name: Kamonlak Wicharaew Author-Workplace-Name: Division of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao, Thailand Author-Name: Pattaramon Phalapan Author-Workplace-Name: Division of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao, Thailand Author-Name: Trakul Prommajak Author-Workplace-Name: Division of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao, Thailand Title: Extraction and enzymatic modification of dietary fibre from purple aubergine Abstract: 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. Keywords: browning reaction, cellulase, lipase, sulphite, water holding capacity, xylanase Journal: Czech Journal of Food Sciences Pages: 304-312 Volume: 41 Issue: 4 Year: 2023 DOI: 10.17221/84/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/84/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202304-0008.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:84-2023-CJFS