Template-Type: ReDIF-Article 1.0 Author-Name: Jiakun Peng Author-Workplace-Name: Yantai Research Institute of China Agricultural University, China Agricultural University, Yantai, China Author-Workplace-Name: College of Engineering, China Agricultural University, Beijing, China Author-Name: Chune Liu Author-Workplace-Name: Yantai Research Institute of China Agricultural University, China Agricultural University, Yantai, China Author-Name: Kaikai Bai Author-Workplace-Name: Yantai Research Institute of China Agricultural University, China Agricultural University, Yantai, China Author-Workplace-Name: College of Engineering, China Agricultural University, Beijing, China Author-Name: Shaohua Xing Author-Workplace-Name: School of Food Engineering, Ludong University, Yantai, China Author-Name: Feng Liu Title: Ultra-high-pressure technology for preservation of fresh aquatic foods: A review Abstract: Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production. Keywords: emerging technologies, microbial inactivation, non-thermal preservation technology, quality control, shelf-life Journal: Czech Journal of Food Sciences Pages: 313-322 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/87/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/87/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0001.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:87-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Guo Qingyan Author-Workplace-Name: School of Food and Bioengineering, Xihua University, Chengdu, China Author-Name: Tang Yurun Author-Workplace-Name: School of Food and Bioengineering, Xihua University, Chengdu, China Author-Name: Zhao Fan Author-Workplace-Name: School of Food and Bioengineering, Xihua University, Chengdu, China Author-Name: Liu Ying Author-Workplace-Name: School of Food and Bioengineering, Xihua University, Chengdu, China Author-Name: Tian Lei Author-Workplace-Name: School of Food and Bioengineering, Xihua University, Chengdu, China Author-Name: He Zongjun Author-Workplace-Name: Sichuan Tujiu Liquor Co., Ltd., Chengdu, China Author-Name: Guan Tongwei Title: Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China) Abstract: 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. Keywords: production region, macro-environmental factor, micro-environmental factor, microbiota, strong-flavour Baijiu Journal: Czech Journal of Food Sciences Pages: 323-339 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/72/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/72/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0002.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:72-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Filip Beňo Author-Name: Jan Kostlán Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Jan Pivoňka Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Václav Pohůnek Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Rudolf Ševčík Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Title: Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method Abstract: Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products. Keywords: available water, safety control, sampling method, stability Journal: Czech Journal of Food Sciences Pages: 340-347 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/99/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/99/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0003.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:99-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ayşe Seda Şenlik Author-Workplace-Name: Department of Nutrition and Dietetics, Fethiye Faculty of Health Sciences, Muğla Sitki Koçman University, Muğla, Turkey Author-Name: Derya Alkan Title: Improving the nutritional quality of cereals and legumes by germination Abstract: Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry. Keywords: cereal, nutrient content, phenolic, antioxidant capacity Journal: Czech Journal of Food Sciences Pages: 348-357 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/44/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/44/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0004.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:44-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Irena Němečková Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Šárka Trešlová Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Eliška Lešková Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Title: Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching Abstract: Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50-59 °C. Heat resistance was screened and obtained data were fitted to a classical log-linear model with D-values indicating highly heat-resistant strains used. For example in Klebsiella oxytoca S525, D(50)-value was 96.1 min and D(59)-value 5.1 min. In subsequent detailed measurements, the shape of inactivation curves was sigmoid with defined lag, log-linear and stationary phase. We suggest calculating refined D-values (Dr-values) using only data obtained in log-linear phases, namely Dr(temperature; lag phase). In K. oxytoca S525, the obtained results were: Dr(50; 80.9) = 61.7 min, Dr(53; 12.4) = 36.8 min, Dr(56; < 10) = 10.6 min, and Dr(59; < 3) = 4.3 min. The research of particular inactivation phases can provide interesting findings both in science and industrial practice, especially concerning the passage or persistence of hazardous strains in food processing plants. Keywords: D-value, Klebsiella, non-linear model, Pantoea, sub-pasteurisation heating Journal: Czech Journal of Food Sciences Pages: 358-366 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/83/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/83/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0005.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:83-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Svetla Maksimova Dyankova Author-Workplace-Name: Department of Cryobiology and Biologically active substances, Institute of Cryobiology and Food Technologies - Agricultural Academy, Sofia, Bulgaria Author-Name: Ayten Osman Solak Author-Workplace-Name: Department of Cryobiology and Biologically active substances, Institute of Cryobiology and Food Technologies - Agricultural Academy, Sofia, Bulgaria Title: Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts Abstract: The purpose of the present study was to develop edible composite films based on sodium alginate and pectin with incorporated Aronia melanocarpa (Michx.) Elliot and Thymus serpyllum L. extracts. The influence of the extracts on the physicochemical, optical, mechanical, and antioxidant properties of the films was investigated. The addition of the extracts changed the colour parameters and significantly increased the barrier properties to UV and visible light. This effect is more pronounced in the film with chokeberry extract and is due to the anthocyanins contained in it (75.43 μg cyd eq.g-1, cyd eq - cyanidin equivalents). The antioxidant activity of films with incorporated extracts was 4-fold (thyme) to 7-fold (chokeberry) higher than the control alginate/pectin film. A significant improvement in the mechanical characteristics of the films with extracts was found. The values for tensile strength were 9.41 MPa (chokeberry) and 9.54 MPa (thyme), while for the film without extract - 4.63 MPa. The resulting films could find potential application as active packaging with antioxidant properties, which could increase the quality and extend the shelf life of the foods packaged in them. Keywords: active food packaging, antioxidant activity, sodium alginate Journal: Czech Journal of Food Sciences Pages: 367-374 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/94/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/94/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0006.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:94-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yagmur Demirel Ozbek Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, Türkiye Author-Name: Ozlem Saral Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, Türkiye Title: The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) Abstract: This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE.(100 g)-1, GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE.(100 g)-1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE.(100 g)-1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed. Keywords: boiling, microwave, stir-fry, total phenolic content, wild chard Journal: Czech Journal of Food Sciences Pages: 375-381 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/114/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0007.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:114-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kongyang Wu Author-Workplace-Name: College of Life Science, Luoyang Normal University, Luoyang, China Author-Name: Jiafei Huang Author-Workplace-Name: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China Author-Name: Panpan Bu Author-Workplace-Name: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China Author-Name: Hang Gao Author-Workplace-Name: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China Author-Name: Tongxiang Yang Author-Name: Mingyan Shi Author-Name: Jianming Han Author-Workplace-Name: College of Life Science, Luoyang Normal University, Luoyang, China Author-Name: Yilin Fan Author-Workplace-Name: Zhengzhou Customs District, Zhengzhou, China Title: Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit Abstract: This study aimed to analyse the influence of adding Lycium ruthenicum Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that of yoghurt without LRF. The addition of a concentration of 1.0-2.0% LRF played a role in the proliferation of lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility to syneresis of GMY showed a downward trend with increasing LRF addition, the scavenging rate of DPPH (2,2-diphenyl-1-picrylhydrazyl), *OH (hydroxyl free radicals), and the reducing power of Fe3+ of the corresponding concentration of GMY increased. In general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which is a good supplement to the same types of products in the market. Keywords: fruit, dairy foods, physicochemical properties, sensory attributes, anthocyanin activity Journal: Czech Journal of Food Sciences Pages: 382-392 Volume: 41 Issue: 5 Year: 2023 DOI: 10.17221/77/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/77/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202305-0008.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:77-2023-CJFS