Template-Type: ReDIF-Article 1.0 Author-Name: Thanh Le Author-Workplace-Name: Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Vietnam Author-Name: Trang Tran Author-Workplace-Name: Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Vietnam Author-Name: Tuyen Kha Title: Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit Abstract: Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W.g-1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U.g-1 dry basis for 12 h) at 17.3% RS. The breadfruit starch granules exhibited a regular shape, approximately 7.9 µm in length, whereas modified granules were less than 11 µm, along with observable deformation in their structural shape. In conclusion, the study demonstrates the efficacy of MT for enhancing RS content in breadfruit, highlighting its potential as a healthy functional ingredient and starch substitute. Keywords: functional properties, microwave irradiation, pullulanase debranching, treatment method Journal: Czech Journal of Food Sciences Pages: 1-9 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/136/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/136/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0001.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:136-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yanli Wang Author-Workplace-Name: College of Food Science and Engineering, Guiyang University, Guiyang, China Author-Name: Xiuqin Han Author-Workplace-Name: College of Food Science and Engineering, Guiyang University, Guiyang, China Author-Name: Qinglin Guan Author-Workplace-Name: Agriculture and Rural Bureau of Weining Yi, Hui, and Miao Autonomous County, Weining, China Author-Name: Xue Wei Author-Workplace-Name: College of Food Science and Engineering, Guiyang University, Guiyang, China Author-Name: Xiaoli Zhou Title: The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata Abstract: This study evaluated the nutrients, flavour and antioxidant capacity in the embryo, colloid and fruiting body of Dictyophora rubrovalvata. The embryo had the highest protein [2.91 ± 0.39 g.(100 g)-1] and polysaccharides (17.44 ± 1.49 mg.g-1), the fruiting body had the highest total phenol content (0.87 ± 0.17 mg.g-1), the colloid was rich in minerals [1.57 ± 0.16 g.(100 g)-1]. The antioxidant capacity of the embryo was higher than that of the other parts, in terms of different solvents, the antioxidant capacity of D. rubrovalvata extracted with ethanol was higher than that of water. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing capacity were positively correlated with polysaccharides, proteins and polyphenols. The free amino acid content ranged from 7.44 to 11.52 mg.g-1, the distribution was fruiting body > embryo > colloid, of which glutamic acid content was the highest, and the flavour characteristics were mainly umami and sweetness. The nucleotide content of fruiting body and embryo was higher than in the colloid. In addition, the compositions of volatile flavour compounds were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), mainly alcohols, aldehydes and ketones, their distributions varied greatly among the three samples. These results indicated that different parts of D. rubrovalvata have different nutritional characteristics, the fruiting body has a high content of volatile and non-volatile components, the embryo and the colloid have good functional activity, laying a foundation for the functional development and comprehensive utilisation of D. rubrovalvata. Keywords: component analysis, biological activity, non-volatile compound, volatile compound, quality Journal: Czech Journal of Food Sciences Pages: 10-20 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/130/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/130/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0002.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:130-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ahmad Khalid Nayab Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Ľubomír Valík Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Pavel Ačai Author-Workplace-Name: Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Title: Sorption isotherm modelling of dried tomatoes Abstract: The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R2) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the corrected Akaike information criterion values (AICc). However, based on the statistical indices, three other tested models outperformed the mGAB model in describing the multi-temperature estimation to differentiate the temperature effect. The mOSW and mHAL models were superior in this case. Keywords: Halsey model, modified GAB model, one-step SI modelling, Oswin model, temperature effect Journal: Czech Journal of Food Sciences Pages: 21-30 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/109/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/109/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0003.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:109-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hekun Duan Author-Workplace-Name: Department of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China Author-Name: Zitian Yuan Author-Workplace-Name: Department of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China Author-Name: Suyan Liu Author-Workplace-Name: Department of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China Author-Name: Liang Jin Author-Workplace-Name: Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, China Author-Name: Ping Wen Author-Workplace-Name: Institute of Chinese Medicine, Jiangxi Provincial Institute of Traditional Chinese Medicine, Nanchang, China Author-Name: Yaqi Wang Author-Workplace-Name: Key Laboratory of Modern Traditional Chinese Medicine Preparations, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China Author-Name: Fuhao Hu Author-Workplace-Name: Department of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China Author-Name: Fei Han Title: Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology Abstract: The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying response surface methodology (RSM), incorporating insights gained from single-factor experiments. The results showed that the optimum formulation was CS 1.51 g, PVA 3.51 g, glycerin 1.97 g, and Tween-80 0.51 g. The OD for the OEO composite film prepared under these conditions was 83.95 ± 0.12%, closely matching the predicted value of 83.91%. Characterisation further confirmed the cross-linking action between CS and PVA, while the inclusion of OEO enhanced the antimicrobial activity of the composite film. These findings suggest incorporating OEO into composite packaging films holds considerable potential for enhancing food packaging applications. Keywords: antimicrobial properties, food packaging film, chitosan, polyvinyl alcohol Journal: Czech Journal of Food Sciences Pages: 31-44 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/189/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0004.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:189-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Angelina Risky Maharani Author-Workplace-Name: Animal Science Master Program, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Author-Name: Lilik Eka Radiati Author-Workplace-Name: Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Author-Name: Agus Susilo Author-Workplace-Name: Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Author-Name: Firman Jaya Author-Workplace-Name: Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Author-Name: Anang Lastriyanto Author-Workplace-Name: Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Author-Name: Dewi Masyithoh Author-Workplace-Name: Department of Animal Husbandry, Faculty of Animal Husbandry, Universitas Islam Malang, Malang, Indonesia Title: Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach Abstract: This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite design approach, the investigation systematically assessed the impact of four key factors within predetermined upper and lower limits: honey volume (90-900 g % dry basis), maltodextrin (60-600 g), drying temperature (60-70 °C), and drying time (180-300 min). Subsequently, these factors were randomised and optimised using the Design Expert software system. The analysis of variance revealed the significant impact of each drying factor, their interactions, and squared squares on the honey-to-maltodextrin ratio, as well as the effects of drying temperature and time. Validation results underscored the model reliability, exhibiting narrow standard deviations ranging from 0.001% to 1.3%. These outcomes emphasise the efficacy of Response Surface Methodology (RSM) and Central Composite Design (CCD) in refining formulations, offering valuable insights into appropriate product development and a seamless scale-up process. Keywords: Design Expert 13, drying time, maltodextrin, scaling up, temperature Journal: Czech Journal of Food Sciences Pages: 45-54 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/215/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/215/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0005.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:215-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Přemysl Richtr Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Josef Bauer Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Svatopluk Henke Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, 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, Prague, Czech Republic Title: Modelling of desorption isotherms for dried meat: New approach and newly applied model Abstract: In this paper, desorption isotherms of two jerky products were studied (whole-muscle jerky - sample 1 and minced jerky - sample 2). The work focused on the comparison of the Dynamic Dewpoint Isotherm (DDI) method and the Saturated Salt Slurry (SSS) method and testing the newly applied model for modelling desorption isotherms for dried meat. Data were statistically processed using 8 models [Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), Henderson, Chin, Smith, Oswin, Hasley, and newly applied model] and statistically evaluated using coefficient of determination (R2), root mean squared error (RMSE) and mean relative percentage deviation (P-value). The DLP model (25 °C) reached R2 ≥ 0.999, P-value ≤ 1.84 for DDI, and R2 ≥ 0.998, P-value ≤ 4.37 for SSS method. The GAB model reached R2 ≥ 0.997, P-value ≤ 2.58 for DDI, and for SSS method the GAB model reached R2 ≥ 0.998, P-value ≤ 5.47. The new model reached P-value ≤ 5.73 for DDI and P-value ≤ 3.48 for SSS method. All models reached the P-value < 10% except for Smith and Chin models. The DDI method and newly applied model prove to be a suitable and precise approach to the evaluation of isotherms of dried meat products. Keywords: jerky, DDI method, SSS method, sorption models Journal: Czech Journal of Food Sciences Pages: 55-63 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/170/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/170/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0006.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:170-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nafly Comilo Tiven Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agriculture, Pattimura University, Ambon, Indonesia Author-Name: Tienni Mariana Simanjorang Author-Workplace-Name: Department of Agricultural SocioEconomics, Faculty of Agriculture, Pattimura University, Ambon, Indonesia Title: Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality Abstract: Tuna meat (Thunnus atlanticus - blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality. Keywords: chemical quality, cholesterol, fatty acids, physical quality, sensory quality Journal: Czech Journal of Food Sciences Pages: 64-70 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/196/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/196/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0007.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:196-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Cup viscometer - A practical analytical tool Abstract: This paper focuses on helping smaller companies in the manufacturing industry who need to know the viscosity of their products or raw materials and do not have the funds to invest in expensive rotary rheometers. We developed a calibrated simple cup. It has replaceable nozzles designed so that dripping liquids cannot distort discharge times. The calibration of the cup is based on the relationship between kinematic viscosity and outflow time, which is valid for the laminar flow regimes. Here we described calibration and measurement procedures and methods for detecting non-Newtonian flow behaviour and the viscoelasticity of measured liquids. The maximum measurement error of 3% is defined for cases where all distractions are removed. Keywords: kinematic viscosity, non-Newtonian behaviour test, outflow time Journal: Czech Journal of Food Sciences Pages: 71-76 Volume: 42 Issue: 1 Year: 2024 DOI: 10.17221/159/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202401-0008.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:159-2023-CJFS