Template-Type: ReDIF-Article 1.0 Author-Name: Wenli Wu Author-Workplace-Name: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China Author-Name: Yang Yang Author-Workplace-Name: PolyU Shenzhen Research Institute, The Hong Kong Polytechnic University, Shenzhen, China Author-Name: Bee KangTan Author-Workplace-Name: College of Life Sciences, University of Leicester, Leicester, United Kingdom Author-Name: Shaoling Lin Author-Workplace-Name: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China Author-Name: Yaping Chen Author-Name: Jiamiao Hu Author-Workplace-Name: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China Title: Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity Abstract: Endocrine disruptors, also known as endocrine-disrupting chemicals, could mimic or interfere with the body's hormones. Indeed, naturally occurring endocrine disruptors have been widely identified in daily foods. Moreover, industrialisation has resulted in increasing synthetic endocrine disruptors being produced and used as food additives or in food package materials, which makes exposure to endocrine disruptors become more common. Although the safety of synthetic chemicals has been extensively evaluated before entering into the food industry, increasing evidence has also highlighted that long-lasting exposure might influence long-term metabolic outcomes and be associated with the prevalence of obesity. Therefore, this review summarised the sources, detection methods, obesogenic effects and possible mechanisms of endocrine disruptors commonly found in foods, as well as discussed possible underlying mechanisms by which endocrine disruptors contribute to the increased risk of obesity. In conclusion, the review may provide useful information for understanding the association between endocrine disruptors and obesity, which could provide a new angle of view for preventing obesity prevalence. Keywords: endocrine disruptor, food additive, obesity, metabolic disorder Journal: Czech Journal of Food Sciences Pages: 393-405 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/80/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/80/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0001.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:80-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Arturo Nickolay Rojas-Tavara Author-Workplace-Name: Department of Bioengineering, Universidad de Ingeniería y Tecnología (UTEC), Lima, Peru Author-Name: Alberto Jesus Donayre-Torres Author-Workplace-Name: Department of Bioengineering, Universidad de Ingeniería y Tecnología (UTEC), Lima, Peru Title: Microalgae in lab-grown meat production Abstract: Reports have shown that meat production operations today contribute to the climate crisis, facilitating the occurrence of infectious diseases, and contributing to environmental pollution. Consequently, the public demands alternatives to traditional meat, such as in vitro manufactured meat. Several authors have suggested that improvements should be made in the manufacturing of cell-cultured meat to make a more sustainable and scalable process. They recently proposed using microalgae as a sustainable system to produce important nutrients such as oxygen from cellular waste molecules of animal cultures such as ammonia and carbon dioxide. In this review, we discuss recent advances of different microalgae applications in the production of lab-grown meat, with special emphasis on their use as a replacement for fetal bovine serum (FBS) or culture media, as well as its applicability as a source of cell oxygenation and waste upcycling to extend the life of animal cell cultures. Also, we discuss the implementation and limitations of these algae systems in large-scale in vitro meat manufacturing. Keywords: chlorella vulgaris, co-culture, fetal bovine serum replacement, in vitro meat Journal: Czech Journal of Food Sciences Pages: 406-418 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/69/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/69/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0002.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:69-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xueyan Wei Author-Workplace-Name: Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China Author-Name: Yanjing Yin Author-Workplace-Name: Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China Author-Name: Kang Xu Author-Name: Tao Wang Author-Workplace-Name: Tai'an Institute for Food and Drug Control, Tai'an Shandong, China Author-Name: Chuanhe Zhu Author-Workplace-Name: Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China Author-Name: Wen Liu Author-Workplace-Name: Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China Author-Name: Mengmeng Guo Title: Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time Abstract: This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (-18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > -18 °C). Hydrolysable polyphenol (HPP) was relatively stable during the hawthorn storage, and non-extractable proanthocyanidins (NEPA) increased with decreasing temperature. Ferric reducing antioxidant power (FRAP) of EPP and HPP decreased at 25 °C, while polyphenolic oxidase (PPO) and peroxidase (POD) activities decreased. Decreasing the storage temperature can improve the stability of the nutritional properties, antioxidant capacity, and enzyme activity of hawthorn. The specific storage temperature depends on the final processing conditions and the purposes of the hawthorn berries. Keywords: hawthorn berries, oxidative stability, phenolic profile, physicochemical quality, storage condition Journal: Czech Journal of Food Sciences Pages: 419-427 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/112/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/112/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0003.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:112-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Herly Evanuarini Author-Name: Agus Susilo Author-Workplace-Name: Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Author-Name: Uun Yanuhar Author-Workplace-Name: Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia Author-Name: Adelya Desi Kurniawati Author-Workplace-Name: Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia Title: Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties Abstract: Chicken eggshells are a source of calcium and protein that can be added to restructured meat products, including patties. This study aimed to improve the chemical quality of beef patties with the addition of chicken eggshell nanopowder, including pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality, and identification of amino acid profiles. The method used in this study was a laboratory experiment arranged in a completely randomised design with five treatments: without the addition of chicken eggshell nanopowder as a control, the addition of chicken eggshell nanopowder 0.1, 0.3, 0.5, and 0.7% (w/w) with five replications. Data were analysed using the analysis of variance. It was followed by Duncan's multi-range test when the differences were significant or very significant. The research results show that the addition of chicken eggshell nanopowder to beef patties had a very significant effect (P < 0.01%) on pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality through scanning electron microscopy, and several amino acids. The addition of 0.7% chicken eggshell nanopowder could improve the chemical quality of the beef patties. The patty matrix was uniform and compact, and the air voids were getting tighter with the addition of chicken eggshell nanopowder, which was increasing based on scanning electron microscopy observations. Moreover, beef patties had various types of amino acids to achieve the best treatment. Keywords: waste, calcium, enrichment Journal: Czech Journal of Food Sciences Pages: 428-435 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/156/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/156/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0004.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:156-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Halime Zülal Zeren Author-Workplace-Name: Department of Nutrition and Dietetics, Institute of Health Sciences, Yeditepe University, Istanbul, Türkiye Author-Name: Elif Burcu Bali Author-Name: Hülya Demir Author-Workplace-Name: Department of Nutrition and Dietetics, Institute of Health Sciences, Yeditepe University, Istanbul, Türkiye Title: Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye Abstract: The present study aimed to reveal intergenerational differences in the nutritional habits of the baby boomer, X, Y, and Z generations at a private college in Muğla, Türkiye. The study population included the students of the TED Bodrum College in Muğla province in the 2021-2022 academic year, including 311 participants: baby boomers (74), X (66), Y (43), and Z (128) generations. An online questionnaire was used to compare the eating habits among the generations. The data were evaluated using SPSS software. Most of the generations believed in healthy eating. Physical image and social media mainly influence the healthy eating habits of the Z generation. The baby boomers and X generations mostly skipped lunch, while the Y and Z generations skipped breakfast. Baby boomers, X, and Y generations mostly prefer healthy foods; however, the Z generation attaches importance to tasty foods. Z generation's interest in nutrition mostly concerns their physical appearance, not their health. Nutritional knowledge must be strengthened, particularly among young generations, and nutrition education programs need to be better supported by the government and educational sectors. Keywords: food choices, generational differences, healthy eating, nutrition knowledge, questionnaire Journal: Czech Journal of Food Sciences Pages: 436-445 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/105/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/105/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0005.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:105-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Deshun Xu Author-Workplace-Name: Huzhou Center for Disease Control and Prevention, Huzhou, China Author-Name: Lei Ji Author-Workplace-Name: Huzhou Center for Disease Control and Prevention, Huzhou, China Author-Name: Wei Yan Author-Name: Yuehua Shen Author-Workplace-Name: Huzhou Center for Disease Control and Prevention, Huzhou, China Title: Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China Abstract: Diarrheagenic Escherichia coli (DEC) is a common pathogen around the world that can cause disease with symptoms of diarrhoea. We collected all clinical DEC isolates from diarrhoea samples in three sentinel hospitals for active surveillance of foodborne diseases in Huzhou, China, between 2020 and 2022. The isolates were characterised according to demographic characteristics, time distribution, distribution of suspected culprit foods, antimicrobial results of susceptibility testing, analysis of virulence genes, and pulsed-field gel electrophoresis (PFGE) typing. The positive detection rate was 7.28%, the highest for enteroaggregative E. coli (EAEC) strains, followed by enterotoxic E. coli (ETEC) strains. The predominant virulence genes were astA/pic in EAEC (57.25%) and estIa/estIb in ETEC (17.94%) strains. The proportion of cases was relatively high in children aged 6 years old (15.27%), and the peak of incidence was between June and September. The rates of drug resistance in DEC were high in Huzhou, and the spectrum of drug resistance was wide. The highest rate of drug resistance was for AMP (63.51%), and multiple drug resistance was common. The household was the leading site of DEC infection, and meat and meat products were the main suspected culprit foods (18.15%). EAEC strains showed 52.4-100.00% sequence identity, and ETEC strains showed 52.2-100.00% sequence identity. All cases of DEC infection in Huzhou were sporadic between 2020 and 2022. Strengthening continuous surveillance will be useful in the risk assessment of foodborne diseases caused by DEC. Keywords: foodborne pathogens, foodborne disease, drug sensitivity, etiology, pulsed-field gel electrophoresis Journal: Czech Journal of Food Sciences Pages: 446-454 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/151/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/151/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0006.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:151-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Muhammad Faruq Wahab Author-Workplace-Name: Food Science and Quality Control Department, College of Agricultural Engineering Science, University of Sulaimani, Sulaimani, Iraq Author-Name: Dara Muhamed Jamil Title: Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq Abstract: Wheat flour is one of the most important sources of nutrients, and it is widely consumed worldwide as a raw ingredient in bread and other pastries. High heavy metal concentrations in the consumed wheat products could induce higher health risks. This study evaluated the heavy metal concentrations in the most available foreign and domestic wheat flour in Sulaimani, Kurdistan Iraq. The wheat flour samples were collected from different locations, and the heavy metal concentration was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). The mean values in wheat flour samples were roughly within the permissible limit set by Iraqi standard (IQS), GCC Standardization Organization (GSO) (GCC - Gulf Cooperation Council), Codex, and FAO/WHO. Heavy metals were detected in the descending order copper (Cu) > lead (Pb) > arsenic (As) > chromium (Cr) > nickel (Ni) > cadmium (Cd) > cobalt (Co). The results showed that wheat flour samples from the Sulaimani markets were slightly contaminated with Ni, and one domestic wheat flour sample with Pb was probably linked to fertiliser and soil contamination. It is concluded that wheat flour could be a source of chronic exposure to toxic heavy metals such as nickel and lead, resulting in adverse health issues later. Consequently, regular monitoring of soil contamination, water quality, and use of recommended levels of fertilisers and pesticides in the agricultural areas of Sulaimani are recommended. Keywords: Iraqi standard, inductively coupled plasma optical emission spectrometry (ICP-OES), contamination, domestic, foreign Journal: Czech Journal of Food Sciences Pages: 455-461 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/85/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/85/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0007.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:85-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: HaoXiang Xu Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: WenJu Luo Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: Lu Lei Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: Long JiuLing Author-Workplace-Name: School of Liquor and Food Engineering, Guizhou University, Guiyang, China Author-Name: Bo Yu Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: YuanFeng Zhao Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: Rong Ai Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: Jiang Lingling Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: Jiang Ran Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Author-Name: JingRui Zhou Author-Workplace-Name: Institute of Animal Husbandry and Veterinary, Guizhou Academy of Agricultural Sciences, Guiyang, China Title: Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China) Abstract: This study aimed to investigate the variations in nutritional composition among different breeds of cattle in Guizhou. Specifically, this study selected Guanling, Weining, Sinan, Wuchuan, and Simmental cattle as experimental subjects. Assessing the nutritional quality of the longissimus dorsi muscle involves evaluating various parameters, including ultimate pH (pHu), meat colour, water-holding capacity, shear force, protein and fat content, levels of organic acids and amino acid composition. The study's findings indicated notable variations among the muscles of different cattle breeds tested. Guanling, Wuchuan, and Simmental cattle exhibited the highest water-holding capacity, while Wuchuan cattle displayed the highest shear forces. Guanling cattle and Simmental cattle had the highest levels of protein and fat. Weining cattle and Simmental cattle demonstrated the highest concentrations of lactic acid and oxalic acid. Guanling cattle exhibited the highest total amino acid and essential amino acid content. Moreover, Guanling cattle and Weining cattle showed the highest lightness (L*) and yellowness (b*) values, indicating lighter meat colour, while Weining cattle had the highest redness (a*) value, indicating redder meat colour. No significant differences among the five cattle breeds were observed in pHu and propionic acid content. These results provide a theoretical basis and serve as a data reference for assessing the suitability of different beef varieties for various processing purposes. Keywords: Guizhou cattle, Simmental cattle, amino acid, longissimus dorsi muscle Journal: Czech Journal of Food Sciences Pages: 455-472 Volume: 41 Issue: 6 Year: 2023 DOI: 10.17221/133/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/133/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202306-0008.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:133-2023-CJFS