Template-Type: ReDIF-Article 1.0 Author-Name: Julio Enrique Oney-Montalvo Author-Workplace-Name: Tecnológico Nacional de México, Instituto Tecnológico Superior de Calkiní, Campeche, Mexico Author-Name: Dany Alejandro Dzib-Cauich Author-Workplace-Name: Tecnológico Nacional de México, Instituto Tecnológico Superior de Calkiní, Campeche, Mexico Author-Name: Emmanuel de Jesús Ramírez-Rivera Author-Workplace-Name: Tecnológico Nacional de México, Instituto Tecnológico Superior de Zongolica, Veracruz, Mexico Author-Name: Adan Cabal-Prieto Author-Workplace-Name: Tecnológico Nacional de México, Instituto Tecnológico Superior de Huatusco, Veracruz, Mexico Author-Name: Luis Alfonso Can-Herrera Author-Workplace-Name: Tecnológico Nacional de México, Instituto Tecnológico Superior de Calkiní, Campeche, Mexico Title: Applications of polycaprolactone in the food industry: A review Abstract: The food industry is always looking for ways to innovate in elaborating and packaging food products to ensure the consumer receives the highest quality. The new proposals include the use of polycaprolactone (PCL), a commonly used biopolymer that is soluble in many organic solvents. The PCL features can be modified by forming blends with other polymers and bioactive molecules to expand their applications in the food industry. For instance, there have been developments in packages and active substances that incorporate microcapsules based on PCL. This review explores the applications of PCL in the food industry, encompassing its role as a biodegradable active package and as an encapsulating agent. The review underscores the potential of this polymer in the context of the food industry. Keywords: active package, agroindustry, biopolymer, microcapsule Journal: Czech Journal of Food Sciences Pages: 77-84 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/200/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/200/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0001.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:200-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eliška Kováříková Author-Name: Veit Ny Author-Workplace-Name: Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Miloslav Šulc Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jana Rysová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Natálie Pečenková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination Abstract: Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challenging. In food biotechnology, lactic acid bacteria (LAB) can be potentially used to improve nutrition and play a vital role as competitive microbes in food preservation. Therefore, supporting natural LAB growth by adding glucose sources during sprouting can produce a safer sprouting medium. Chickpeas (Cicer arietinum L.) sprouted for up to 50 h with glucose (0.1% and 1%) under aero-anaerobic conditions, with recycled water periodically spraying on the sprouts to support the natural LAB growth. Results show increased LAB counts, lactic acid and acetic acid, and decreased pH. Moreover, the addition of glucose had no significant detrimental effects on sprout quality compared to the control sample relative to nutritional compounds, such as saccharides, which remained similar. This sprouting method can be scaled up to production levels and is considerably cheaper than other treatments. Keywords: biological treatment, Cicer arietinum L., organic acids, phytic acid, sprouts Journal: Czech Journal of Food Sciences Pages: 85-92 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/12/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/12/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0002.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:12-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sergej Ostojic Author-Workplace-Name: Applied Bioenergetics Lab, Faculty of Sport and Physical Education, University of Novi Sad, Novi Sad, Serbia Author-Workplace-Name: Department of Nutrition and Public Health, University of Agder, Kristiansand, Norway Author-Workplace-Name: Faculty of Health Sciences, University of Pécs, Pécs, Hungary Author-Name: Milan Vranes Author-Workplace-Name: Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia Title: Molecular hydrogen content of different dietary supplements Abstract: The main goal of this study was to evaluate the concentration and release dynamics of molecular hydrogen (H2, dihydrogen) in dietary evaluate supplements and identify products that provide a biologically significant amount of dihydrogen suitable for human consumption. We examined ten commercial supplements marketed for their dihydrogen content, including slow-release capsules and tablets (4 products), effervescent powders and tablets (5 products), and canned ready-to-drink beverage (1 product). These products were acquired either through online purchases, from retail stores, or obtained free of charge directly from the manufacturers upon request. Dihydrogen concentration was measured using a highly sensitive Clark-type hydrogen microsensor with a detection limit 0.05 µmol.L-1. Out of the ten products examined, only three (30.0%) exhibited dihydrogen levels surpassing the levels marketed as biologically relevant (500 µmol.L-1), and one of these products (a canned ready-to-drink beverage) approached this level with a concentration of 439.2 µmol.L-1. Interestingly, all slow-release capsules yielded negligible amounts of hydrogen (< 2 µmol.L-1), while a slow-release tablet delivered 43.6 µmol.L-1 of dihydrogen per single dose. The substantial variance in dihydrogen content among the assessed supplements holds significant implications for the general public, as high-potency products have the potential to provide up to 7 000 times more dihydrogen per single dosage compared to their low-potency counterparts. Keywords: dihydrogen, electrochemical, food supplements, slow-release Journal: Czech Journal of Food Sciences Pages: 136-140 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/16/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/16/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0003.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:16-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Serpil Yalim Kaya Author-Workplace-Name: Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye Author-Name: Sevcan İlhan Author-Workplace-Name: Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye Author-Name: Özlem İstanbulu Paksoy Author-Workplace-Name: Central Research Institute of Food and Feed Control, Bursa, Türkiye Title: Enhancement of semolina pasta with carob molasses pulp Abstract: This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18-12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48-0.70%), optimum cooking time (6.56-7.06 min), or cooking loss (10.43-12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality. Keywords: fortified pasta, cooking quality, fibre, carob by-product, pasta colour, sensorial properties Journal: Czech Journal of Food Sciences Pages: 109-117 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/152/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/152/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0004.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:152-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rita Asakaviciute Author-Workplace-Name: Lithuanian Research Centre for Agriculture and Forestry, Vilnius, Lihuania Author-Name: Zita Maknickiene Author-Workplace-Name: Lithuanian Research Centre for Agriculture and Forestry, Vilnius, Lihuania Title: Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers Abstract: This research investigated the influence of the storage duration on the health promoting tyrosine, tryptophan and total phenolics in potato tubers. In the course of storage, the total amount of accumulated compounds in the dry mass of organically grown potato tubers increases. This is determined by individual properties of potato variety, storage time, and interaction of these two factors (P < 0.05). Organic potato tubers show increased total phenolic compounds in their dry matter during storage. This is due to a variety of characteristics, storage time and the interaction of these two factors (P < 0.05). A more pronounced increase in total phenolic compounds during storage was observed in 2022 than in 2021. Keywords: accumulated compounds, organic farming, Solanum tuberosum L., storage Journal: Czech Journal of Food Sciences Pages: 93-99 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/161/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0005.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:161-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hayoung Kim Author-Workplace-Name: Ildong Bioscience, Pyeongtaek-si, Gyeonggi-do, Republic of Korea Author-Name: Won Yeong Bang Author-Workplace-Name: Ildong Bioscience, Pyeongtaek-si, Gyeonggi-do, Republic of Korea Author-Name: Boyoung Choi Author-Workplace-Name: Ildong Bioscience, Pyeongtaek-si, Gyeonggi-do, Republic of Korea Author-Name: Han Bin Lee Author-Workplace-Name: Ildong Bioscience, Pyeongtaek-si, Gyeonggi-do, Republic of Korea Author-Name: Jungwoo Yang Author-Workplace-Name: Department of Microbiology, College of Medicine, Dongguk University, Gyeongju, Republic of Korea Title: A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics Abstract: The study investigated whether omega-3 fatty acids could promote bacterial growth, acid and bile tolerance, and cell adhesion onto Caco-2 cells to develop a multifunctional enteric soft capsule containing probiotics and omega-3 fatty acids. The probiotic strains used were Enterococcus faecium IDCC 2102 and Bacillus coagulans IDCC 1201. Supplementation with omega-3 fatty acids did not significantly affect the growth and viability of either strain at lower concentrations (i.e. 0.5-1.0 w/w %). In comparison, the adhesion ability to Caco-2 cells of both strains was significantly increased (up to 107.5%). Furthermore, Bacillus coagulans IDCC 1201 [1 × 1010 CFU (colony forming unit) per capsule] contained together with omega-3 fatty acids (600 mg per capsule) in the enteric soft capsules showed a stability of over 95% during 12 months of storage at room temperature, which was similar to that of unencapsulated lyophilised probiotics. Thus, these results indicate that multifunctional food supplements in the form of enteric soft capsules are feasible. Keywords: Bacillus coagulans, Enterococcus faecium, intestinal adhesion, omega-3 fatty acids, probiotics Journal: Czech Journal of Food Sciences Pages: 127-135 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/181/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0006.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:181-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan Švec Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Petra Smrčková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Title: Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods Abstract: The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, …, and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control itself. Unlike successful measurements in the case of the LA-SRC and GPI, washing gluten from the first 90 WW : 10 RB blend led to the clogging of the Glutomatic sieve, likely due to the interaction of wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was avoided by precipitating flour and centrifuging the swollen solid from suspension, similarly like in the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighing of the overflow and underflow of the sieve and the calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the modified Gluten Index value (GImodif) was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower the value of the GImodif . For the 50 WW : 50 RB blend and the RB itself, the GImodif values were 47% and 18% (the GPI values 0.66, 0.45, and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118, 104, and 123%, respectively). In the plane of the principal components (PC), namely PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: i) flour protein content, GPI, and GImodif ; ii) LA-SRC; iii) dietary fibre content and ash content; iv) water, sucrose, and sodium carbohydrate SRCs. However, the modified test procedure should be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour (especially wholegrain one). Keywords: finely-milled flour, wheat-rye mixture, technological quality of proteins, Gluten Index method, Solvent Retention Capacity profile, centrifugation, precipitation, Principal Component Analysis Journal: Czech Journal of Food Sciences Pages: 118-126 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/187/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/187/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0007.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:187-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yumei Xiao Author-Workplace-Name: School of Public Health, Southwest Medical University, Luzhou, China Author-Name: Yang Jiang Author-Workplace-Name: Sichuan Center for Disease Control and Prevention, Chengdu, China Author-Name: Tian Liu Author-Workplace-Name: Meishan Center for Disease Control and Prevention, Meishan, China Author-Name: Yuanyi Wu Author-Workplace-Name: School of Public Health, Southwest Medical University, Luzhou, China Author-Name: Jialin He Author-Workplace-Name: School of Public Health, Southwest Medical University, Luzhou, China Author-Name: Tian Liu Author-Workplace-Name: School of Public Health, Southwest Medical University, Luzhou, China Author-Name: Yi Yang Author-Workplace-Name: School of Public Health, Southwest Medical University, Luzhou, China Author-Workplace-Name: Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou, China Title: Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey Abstract: Determining gallic acid in honey can provide information for assessing the nutritional value and tracing the source of honey. However, the complex matrix of honey and the low content of gallic acid may hamper the detection. Therefore, it is important to select an appropriate sample preparation method. This work established an air-assisted dispersive micro-solid phase extraction combined with a high-performance liquid chromatography method to determine gallic acid in honey. Zinc/nickel/aluminium layered double hydroxides were selected as the adsorbent to extract gallic acids in diluted honey samples. Under air-assisted extraction, the adsorbents adsorbed gallic acid in honey via anion exchange. Subsequently, the isolated adsorbents were dissolved in a 1% phosphoric acid solution. A high-performance liquid chromatography-UV-Vis detector was used for gallic acid detection. Under the optimised conditions, gallic acid showed good linearity over the concentration range of 0.005-10.0 mg.L-1 with a coefficient of determination greater than 0.999. The detection limit and quantification limit were 13.5 and 45 ng.g-1, respectively. The recoveries were 89.8-93.4%, with the intra-day and inter-day relative standard deviations in the range of 0.71-1.17% and 0.76-1.27%, respectively. The method possesses the advantages of simplicity, rapidity, economy and environmental friendliness and is suitable for detecting gallic acid in honey. Keywords: air-assisted extraction, dispersive micro-solid phase extraction, layered double hydroxide, nutritional analysis Journal: Czech Journal of Food Sciences Pages: 100-108 Volume: 42 Issue: 2 Year: 2024 DOI: 10.17221/222/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/222/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202402-0008.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:222-2023-CJFS