Template-Type: ReDIF-Article 1.0 Author-Name: Farwa Iftikhar Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Rahmatullah Qureshi Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Ayesha Siddiqa Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Khursid Anwar Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Fizza Arshad Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Zia-Ur-Rehman Mashwani Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Aayesha Riaz Author-Workplace-Name: Department of Parasitology and Microbiology, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Safir Ullah Khan Author-Workplace-Name: Department of Cell Biology, Center for Research and Advanced Studies of the National Polytechnic Institute, Mexico City, Mexico Author-Name: Amir Ali Author-Workplace-Name: Department of Botany, Phir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan Author-Name: Shahzad Iqbal Author-Workplace-Name: Faculty of Applied Energy System, Jeju National University, Jeju, South Korea Author-Name: Ajaz Ahmad Author-Workplace-Name: Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia Author-Name: Melissa Danae Bejarano Gómez Author-Workplace-Name: National School of Medicine and Homeopathy (ENMyH), National Polytechnic Institute, Mexico City, Mexico Title: Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties Abstract: Nanotechnology, an emerging field, holds significant promise with applications across diverse sectors, including medicine, agriculture, and the biological sciences. To address environmental concerns, the green biosynthesis of silver nanoparticles (AgNPs) using plant extracts is favoured. This study focuses on the formulation and characterisation of AgNPs using extracts from Withania coagulans (Stocks) Dunal, a medicinal plant that holds a unique phytochemical profile. The AgNPs derived from W. coagulans root (WcAgNPR) and fruit (WcAgNPF) extracts were characterised using ultraviolet and visible light (UV-Vis) spectral analysis, scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), and Fourier-transform infrared spectroscopy (FTIR) spectroscopy. The findings reveal that both WcAgNPR and WcAgNPF exhibit substantial antioxidant potential, with robust iron reducing capabilities and potent 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. Additionally, they demonstrate strong hydrogen peroxide scavenging abilities. Notably, WcAgNPR outperforms WcAgNPF in the phosphomolybdate assay for antioxidant potential. Both AgNPs display remarkable antimicrobial efficacy, with minimal inhibitory concentrations (MIC) below 10 µg.mL-1 against gram-positive bacteria (Staphylococcus aureus) and noteworthy activity against gram-negative Escherichia coli (WcAgNPF with a MIC of 30 µg.mL-1 and WcAgNPR with a MIC of 60 µg.mL-1). These findings highlight the silver nanoparticles' significant antioxidant and antimicrobial potential, suggesting their potential for in vivo use as antimicrobial agents with minimal oxidative damage. Keywords: W. coagulans, nanotechnology, antibacterial, antioxidative Journal: Czech Journal of Food Sciences Pages: 192-206 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/39/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/39/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0001.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:39-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Andrea Mesárošová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Marek Bobko Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Lukáš Jurčaga Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Alica Bobková Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Katarína Poláková Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Alžbeta Demianová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Judita Lidiková Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Ondřej Bučko Author-Workplace-Name: Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Andrea Mendelová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Tomáš Tóth Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Title: Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry Abstract: Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL.kg-1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde (MDA) was observed in the group with 5 mL.kg-1 of chokeberry extract, which was comparable to the group with ascorbic acid. Keywords: food additive, lipid oxidation, meat product, plant extract, polyphenols Journal: Czech Journal of Food Sciences Pages: 184-191 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/38/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/38/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0002.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:38-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Erdi Eren Author-Workplace-Name: Gastronomy and Culinary Arts, Faculty of Art and Design, Alanya University, Antalya, Türkiye Author-Name: Murat Reis Akkaya Author-Workplace-Name: Food Engineering, Faculty of Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Türkiye Title: Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread Abstract: This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control samples. Buckwheat addition caused an increase in volatile components such as phenylethanol and benzylalcohol. As a result of sensory analysis, using buckwheat as flour and groat positively affected breadmaking. Considering the samples' nutritional and sensory properties, the combination in which 20% buckwheat flour is added to the white bread formulation is the most appropriate use. Keywords: pseudocereals, bakery products, volatile compounds, fortified bread Journal: Czech Journal of Food Sciences Pages: 216-223 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/36/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/36/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0003.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:36-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nural Karagözlü Author-Workplace-Name: Food Engineering Department, Engineering Faculty, Manisa Celal Bayar University, Manisa, Türkiye Author-Name: Tuğçe Özeşer Author-Workplace-Name: Food Engineering Department, Engineering Faculty, Manisa Celal Bayar University, Manisa, Türkiye Title: Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract Abstract: The present study investigated the properties and antimicrobial activity of silver nanoparticles synthesised through a green method using Salvia officinalis. Extracts were obtained from sage at two different temperatures, and these extracts were then used to synthesise silver nanoparticles through a reaction with AgNO₃. The characteristics of resulting silver nanoparticles and their antimicrobial effects on foodborne pathogenic bacteria were examined. During the synthesis, the colour of the silver nanoparticle solution changed from yellow to dark brown, and a significant absorbance peak was observed at 360 nm. The sizes of the synthesised silver nanoparticles were found to be 53.77 and 57.08 nm for the two different extraction temperatures, respectively. The nanoparticles exhibited spherical-rod shapes with silver contents of 83.91% and 84.38% and crystal sizes of 37.15 nm and 34.81 nm, corresponding to the two temperatures. The reduction of silver ions involved functional groups like C=C or C=O. The antimicrobial activity of the synthesised silver nanoparticles was evaluated at concentrations of 10 and 25 mg.mL-1 using the paper disc method against several foodborne pathogenic bacteria. Notably, the sage extract displayed antimicrobial efficacy against Salmonella Typhi, Listeria monocytogenes, and Staphylococcus aureus. However, no significant antimicrobial effect was observed against Escherichia coli O157:H7. Keywords: AgNP, antimicrobial effect, biological method, foodborne pathogen, sage Journal: Czech Journal of Food Sciences Pages: 163-173 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/4/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/4/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0004.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:4-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yan Huang Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Yujie Liu Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Huiping Tan Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Yanrong Cheng Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Kunyang Tao Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Dingze Gu Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Huaizu Cai Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Chengjie Li Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Kaiyi Guo Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Cheng Wu Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Name: Hong Wu Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Workplace-Name: Medicinal Plants Research Center, South China Agricultural University, Guangzhou, China Author-Name: Yanqun Li Author-Workplace-Name: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, China Author-Workplace-Name: Medicinal Plants Research Center, South China Agricultural University, Guangzhou, China Title: Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy Abstract: In this study, volatile compounds from Cinnamomum cassia Presl. leaves from different regions of China were identified using gas chromatography coupled with mass spectrometry (GC-MS) and Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics. The results showed that the essential oil yields greatly varied across regions, with the density of oil cells at the accumulation and saturation stages playing a key role in this yield. GC-MS analysis revealed a higher content of trans-cinnamaldehyde in samples from the Xijiang River basin (No. 1-8) than in those from Baise Guangxi (No. 9). Variable importance in projection analysis identified five differential marker components for assessing the geographical origin of C. cassia leaves: trans-cinnamaldehyde, acetophenone, cis-cinnamaldehyde, camphor, and α-thujene. Hierarchical cluster analysis, similarity evaluation, and principal component analysis from FTIR fingerprinting indicated that essential oil compositions of samples No. 1-6 from the Xijiang River basin were closely related. In contrast, the Baise sample (Western Guangxi) significantly differed from the other eight, likely due to the geographical distance. Our results indicate that the methods employed are effective for determining the geographical distribution and assessing the quality of raw cinnamon in herbal medicine. Keywords: chemometrics, oil cells, composition analysis, quality evaluation Journal: Czech Journal of Food Sciences Pages: 151-152 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/197/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/197/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0005.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:197-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Surjya Loying Author-Workplace-Name: Program of Biotechnology, Assam down town University, Guwahati, Assam, India Author-Workplace-Name: Faculty of Science, Assam down town University, Guwahati, Assam, India Author-Name: Rajeev Sarmah Author-Workplace-Name: Program of Biotechnology, Assam down town University, Guwahati, Assam, India Author-Name: Manash Pratim Sarma Author-Workplace-Name: Program of Biotechnology, Assam down town University, Guwahati, Assam, India Author-Name: Abdul Malik Author-Workplace-Name: Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia Author-Name: Suhail Akhtar Author-Workplace-Name: Department of Biochemistry, A.T. Still University of Health Sciences, Kirksville, Missouri, United States of America Author-Name: Azmat Ali Khan Author-Workplace-Name: Pharmaceutical Biotechnology Laboratory, Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia Author-Name: Rahul Nayak Author-Workplace-Name: Program of Microbiology, Assam down town University, Guwahati, Assam, India Author-Name: Devabrata Saikia Author-Workplace-Name: Program of Biotechnology, Assam down town University, Guwahati, Assam, India Title: Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study Abstract: The unique structural and biological diversity found in plants renders them a distinctive and sustainable source for discovering new antibacterial, antifungal and antiparasitic compounds. In the present study, antimicrobial and antibiofilm properties of essential oils of citrus varieties of Northeast India were studied against selected foodborne pathogens using both in vitro and in silico approaches. These essential oils showed significant antimicrobial and antibiofilm activities against foodborne pathogens. i.e. Bacillus cereus MTCC430 and Yersinia enterocolitica MTCC859. It was observed that the treatment with essential oil disturbed the membrane integrity of the pathogens, thereby causing the release of nucleic acids. This study also postulated that active compounds of the essential oils interact with different target proteins of the pathogens and provide an explanation for the mechanisms of antimicrobial and antibiofilm action of the essential oils of citrus varieties against foodborne pathogens. Keywords: antimicrobial activity, hydro-distillation, membrane integrity, minimum inhibitory concentration, molecular docking Journal: Czech Journal of Food Sciences Pages: 153-162 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/179/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/179/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0006.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:179-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eugene Okraku Asare Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Novel Kishor Bhujel Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Adam Tobolka Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Tereza Škorpilová Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Helena Čížková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Aleš Rajchl Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Title: Influence of calcium fortification on the stability of anthocyanins in strawberry puree Abstract: Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can affect the sensorial and nutritional composition of food. The influence of calcium fortification on anthocyanins and colour changes in strawberry puree were assessed by accelerated storage test. The quantification of anthocyanins was performed by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and colour changes were measured spectrophotometrically (CIE L* - lightness, a* - redness, b* - yellowness). The kinetical parameters (velocity constants and activation energies) were calculated. The activation energies of degradation of anthocyanins were calculated as pelargonidin-3-glucoside (26.24 ± 0.57, 21.18 ± 1.07, and 24.53 ± 1.33 kJ.mol-1), cyanidin-3-glucoside (16.10 ± 0.96, 11.61 ± 0.74, and 13.34 ± 1.72 kJ.mol-1), and pelargonidin-3-rutinoside (8.91 ± 0.17, 7.39 ± 0.98, and 8.23 ± 1.72 kJ.mol-1) of the control sample, calcium carbonate and calcium citrate respectively. The results showed that the addition of calcium salt had a statistically significant (P ≤ 0.05) effect on the degradation of anthocyanins. Keywords: calcium carbonate, calcium citrate, degradation, pelargonidin-3-glucoside, pelargonidin-3-rutinoside, cyanidin-3-glucoside Journal: Czech Journal of Food Sciences Pages: 207-215 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/164/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/164/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0007.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:164-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Touseef Iqbal Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Muhammad Sohaib Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Sanaullah Iqbal Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Habib Rehman Author-Workplace-Name: Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan Title: Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus Abstract: The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health. Keywords: amino acids, edible mushrooms, healthy foods, nutritional composition, phytochemicals Journal: Czech Journal of Food Sciences Pages: 174-183 Volume: 42 Issue: 3 Year: 2024 DOI: 10.17221/158/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/158/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202403-0008.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:158-2023-CJFS