Template-Type: ReDIF-Article 1.0 Author-Name: Aneela Rehman Author-Workplace-Name: Department of Microbiology, Abbottabad University of Science and Technology, Havelian, Pakistan Author-Name: Asma Saeed Author-Workplace-Name: Department of Microbiology, University of Karachi, Karachi, Pakistan Author-Name: Wajeeha Asad Author-Workplace-Name: Department of Microbiology, University of Karachi, Karachi, Pakistan Author-Name: Ibrar Khan Author-Workplace-Name: Department of Microbiology, Abbottabad University of Science and Technology, Havelian, Pakistan Author-Name: Mujaddadur Rehman Author-Workplace-Name: Department of Microbiology, Abbottabad University of Science and Technology, Havelian, Pakistan Author-Name: Azam Hayat Author-Workplace-Name: Department of Microbiology, Abbottabad University of Science and Technology, Havelian, Pakistan Author-Name: Tawaf Ali Shah Author-Workplace-Name: College of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo, China Author-Name: Turki Mohammed Dawoud Author-Workplace-Name: Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia Author-Name: Mohammed Bourhia Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, Laayoune, Morocco Title: Optimisation of experimental variables for extracellular amylase production by Bacillus cereus AS2 Abstract: Amylases are one of the biotechnologically important enzymes that have multiple applications in the food, pharmaceutical, cosmetics, textile, detergent, paper and pulp, bioremediation and nano-biotechnology industries. Amylases can be isolated from animals, plants and microbial regions, but nowadays enzymes from prokaryotic species have gained more importance. Among the microbes, amylases from Bacillus cereus have gained considerable demand in various industrial sectors. Growing industrial demand for enzymes compels the availability of enzymes in large quantities that can only be achieved by employing efficient fermentation techniques. Therefore, the current study is aimed at the statistical optimisation of the production conditions for extracellular amylase production from Bacillus strain AS2. In a recent study, the optimum amylase producing AS2 strain was identified on a molecular level, and it was found that it has close relation with the already reported strains of Bacillus cereus. The further enzyme production was optimised by using a statistical optimisation tool. A full-factorial central composite design (CCD) consisting of 53 experiments was designed using six significant variables (incubation period, pH, temperature, carbon and nitrogen source and metal ion). The analysis revealed that the optimal media concentrations were 54.34 g.L-1 starch, 0.63 g.L-1 CaCl2, 1 g.L-1 glycine, pH 7.0, 76 h, and 40 °C, respectively. A 1.23-fold increase in the enzyme yield (1 050 IU.mL-1.min-1) was noticed as compared to the original production level. The statistical optimisation approach gives the exact variables that influence the enzyme production and, hence, offers the best way to optimise the bioprocess. The optimised enzyme can be used in industries for various purposes such as de-sizing, de-inking, hydrolysing starch residues, etc. Keywords: amylases, statistical optimisation, response surface methodology, central composite design, bioprocess Journal: Czech Journal of Food Sciences Pages: 225-234 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/193/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/193/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0001.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:193-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nguyen Hong Khoi Nguyen Author-Workplace-Name: Institute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam Author-Workplace-Name: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam Author-Name: Giang Long Bach Author-Workplace-Name: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam Author-Name: Truc Thanh Tran Author-Workplace-Name: Institute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam Author-Workplace-Name: School of Graduate, Can Tho University, Can Tho City, Vietnam Title: Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo Abstract: Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition, including catechin, chlorogenic acid, rutin, ellagic acid, quercitrin, quercetin, apigenin, and gallic acid, with gallic acid being the most concentrated at 54 mg.g-1. While the extract showed free radical-scavenging activity, it was less effective than vitamin C; the extract also demonstrated antifungal effects on 7 mold and 1 yeast strains. The extract-infused pectin coating significantly reduced colour changes, respiration intensity, and weight loss in Citrus maxima (Burm.) Merr. pomelo. Additionally, it preserved ascorbic acid, total soluble solids, and titratable acidity content. Sensory evaluations favoured pomelo preserved with the supplemented coating over both pre-preserved and untreated samples. Keywords: antifungal ability, biological activity, chemical composition, half maximal effective concentration (EC50), preservation Journal: Czech Journal of Food Sciences Pages: 273-283 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/22/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/22/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0002.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:22-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nurulhuda Md. Salleh Author-Workplace-Name: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia Author-Name: Norazlin Abdullah Author-Workplace-Name: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia Author-Name: Nurulain Syuhada Mohamad Yazid Author-Workplace-Name: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia Author-Name: Norhayati Muhammad Author-Workplace-Name: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia Title: Quality characterisation of cake glazes containing tropical fruit seed powders Abstract: This study aims to characterise the physicochemical properties and stability of confectionery glazes made from various tropical fruit seed powders during storage. Physicochemical properties were evaluated at regular intervals throughout frozen storage to monitor quality changes. The mango seed glaze is slightly acidic, and significantly darker, with tones of green and blue. The glaze has a total soluble solid content of 73.37 °Brix, a moisture content of 19%, hardness of 46.69 g, and sagging capacity of 18.33 mm, which ensures both structural integrity and sensory appeal. Its highest viscosity among formulations suggested possible thickening and improved stability. Over 28 days, significant changes occur, with the pH stabilising to a near-neutral 6.8. The hue changes over time, migrating towards reddish tone as indicated by increasing positive a* values, while maintaining a consistent preference for blue-toned hues with continuously negative b* values. Moisture levels remained stable at 18.71% during storage, with minimal total soluble solid content changes, indicating sustained quality. The findings suggest that mango seed glazing is a viable option for quality preservation during storage. This study provides essential empirical insights into the potential changes in the quality characteristics of various fruit seed glazes when subjected to freezing. Keywords: confectionery, jackfruit, mango, papaya, stability, storage Journal: Czech Journal of Food Sciences Pages: 235-242 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/54/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/54/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0003.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:54-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chao Yang Author-Workplace-Name: Faculty of Tourist Management, Xinxiang Vocational and Technical College, Xinxiang, China Author-Name: Xiaochen Zhang Author-Workplace-Name: Faculty of Tourist Management, Xinxiang Vocational and Technical College, Xinxiang, China Author-Name: Tao Yu Author-Workplace-Name: School of Biological Engineering, Xinxiang University, Xinxiang, China Author-Name: Lin Wang Author-Workplace-Name: Faculty of Tourist Management, Xinxiang Vocational and Technical College, Xinxiang, China Author-Name: Zichuan Zhu Author-Workplace-Name: Faculty of Tourist Management, Xinxiang Vocational and Technical College, Xinxiang, China Author-Name: Xinjie Fan Author-Workplace-Name: Faculty of Tourist Management, Xinxiang Vocational and Technical College, Xinxiang, China Title: Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm Abstract: Listeria monocytogenes is capable of forming biofilms on the food contact surfaces, increasing the risk of food contamination by this pathogen. The disinfectant benzalkonium chloride (BC) is commonly used to control L. monocytogenes in the food industry. This study aimed to investigate effects of BC on L. monocytogenes biofilms. Biofilm biomass was measured by the microplate method with crystal violet staining. Results from the broth microdilution method showed that the minimum inhibitory concentration (MIC) of BC against L. monocytogenes 10403S was 8 μg.mL-1. Sub-MICs of BC inhibited the biofilm formation and lethal concentrations of BC removed mature biofilms of L. monocytogenes 10403S. The presence of BC reduced extracellular proteins and exopolysaccharides in biofilms. Additionally, upregulation of quorum sensing gene luxS and agrBDCA and downregulation of flagellum motility genes flaA, motA, and motB were observed in the presence of BC. The BC disinfectant has an excellent anti-biofilm activity against L. monocytogenes. Keywords: foodborne pathogen, disinfection, anti-biofilm, extracellular polymeric substances Journal: Czech Journal of Food Sciences Pages: 295-304 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/44/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/44/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0004.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:44-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sezen Harmankaya Author-Workplace-Name: Department of Food Processing, Kars Vocational School, Kafkas University, Kars, Türkiye Author-Name: Ahmet Harmankaya Author-Workplace-Name: Department of Chemistry, Faculty of Science and Literature, Kafkas University, Kars, Türkiye Author-Name: Koray İşbarali Author-Workplace-Name: Department of Food Processing, Kars Vocational School, Kafkas University, Kars, Türkiye Author-Name: Özlem İstanbullu Paksoy Author-Workplace-Name: Additive and Mycotoxin Unit, Central Research Institute of Food and Feed Control, Bursa, Türkiye Title: Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product Abstract: Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30-40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic additives used in foods cause anxiety in consumers and this situation increases the search for natural alternatives. Plant essential oils can be reliable additives to extend the shelf life of foods. The protective effect of rosemary and clove essential oils on kavurma meat against microbiological and oxidative deterioration was investigated in this study. For this purpose, kavurma samples were divided into five groups after being produced by standard methods, the essential oils (rosemary and clove) obtained by distillation method were added to the kavurma fat in various proportions, alone or in combination. At the end of the study, the thiobarbituric acid-reactive substance (TBARS) and peroxide values of the groups containing plant essential oils were found to be lower than the control groups. The groups containing rosemary and clove essential oil showed that microbiological deterioration was delayed and, the sensory evaluation scores were higher than the control groups at the end of the cold storage period. Keywords: food preservation, herbal essential oil, packaging, shelf life Journal: Czech Journal of Food Sciences Pages: 251-262 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/56/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/56/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0005.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:56-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sy-Yu Shiau Author-Workplace-Name: Department of Food Nutrition and Safety, Sanda University, Shanghai, China Author-Workplace-Name: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, Republic of China Author-Name: Yuhan Wang Author-Workplace-Name: Department of Food Nutrition and Safety, Sanda University, Shanghai, China Author-Name: Yanli Yu Author-Workplace-Name: Department of Food Nutrition and Safety, Sanda University, Shanghai, China Author-Name: Songling Cai Author-Workplace-Name: Department of Food Nutrition and Safety, Sanda University, Shanghai, China Author-Name: Qian Liu Author-Workplace-Name: Department of Food Nutrition and Safety, Sanda University, Shanghai, China Title: Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts Abstract: The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled water at various temperatures (30-90 °C) and durations (30-180 min). The total anthocyanin content (TAC) and total phenolic content (TPC) of the CT extracts were analysed by using the pH differential and Folin-Ciocalteu methods, respectively. The antioxidant activity was expressed as the ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The results showed that different sample types significantly (P < 0.05) influenced the TAC, TPC, and antioxidant activity. The optimal TAC and TPC extraction for CTF was at 90 °C for 90 min, and for CTFP at 90 °C for 30 min. Using hot water instead of 60% alcohol organic solvent was feasible for extracting the phytochemicals, particularly with CTF. Ultrasound-assisted extraction was notably effective for anthocyanins from intact flowers. Higher heating temperatures and pH values increased the anthocyanin degradation rate constants, while a higher pH decreased the activation energy. Thus, blue aqueous CT flower extracts, rich in phytochemicals and antioxidants, have the potential for use in foods and nutraceuticals with neutral and acidic pH values. Keywords: butterfly pea, extraction, anthocyanin, polyphenol, antioxidation, heat degradation Journal: Czech Journal of Food Sciences Pages: 284-294 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/68/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/68/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0006.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:68-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zineb Lotmani Author-Workplace-Name: Laboratory of Alimentary Technology Research, University of M'Hamed Bougara, Boumerdes, Algeria Author-Name: Mohamed Nadjib Boukhatem Author-Workplace-Name: Laboratory of Ethnobotanical and Natural Substances, Kouba Higher Normal School, Algiers, Algeria Author-Workplace-Name: Department of Biology, Faculty of Nature Sciences and Life, University of Blida 1, Blida, Algeria Author-Name: Khaled Boudjema Author-Workplace-Name: Laboratory of Alimentary Technology Research, University of M'Hamed Bougara, Boumerdes, Algeria Author-Name: Hamida Rezzoug Author-Workplace-Name: Laboratory of Alimentary Technology Research, University of M'Hamed Bougara, Boumerdes, Algeria Author-Name: Amina Bouchra Benelmouffok Author-Workplace-Name: Department of Mycology, Institute Pasteur of Algeria, Algiers, Algeria Author-Name: Pierre Tomi Author-Workplace-Name: Laboratory of Chemistry and Biomass, University of Corse - National Centre for Scientific Research (CNRS), Ajaccio, France Title: Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae Abstract: The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mould species using two tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes of essential oil (EO) used (i.e. 10, 20, and 30 µL). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625% to 0.015% (v/v). Furthermore, the potency of TVEO as a beverage antimicrobial preservative was tested at four distinct concentrations (0.6, 1.25, 4, and 6 μL.mL-1) against Saccharomyces cerevisiae alone and combined with medium heating (70 °C for 2 min) in a real food matrix (Orangina® drink) for eight storage days. TVEO exhibited a significantly higher preservative effect than chemical preservatives (sodium benzoate and potassium sorbate). Lastly, a molecular docking examined the mechanism of action of carvacrol against two crucial enzymes in S. cerevisiae viability [ERG2 (sterol C8-isomerase) and ERG3 (sterol C5-desaturase)] compared to a chemical preservative (potassium sorbate). The two ligands highly interacted with the two target enzymes. However, carvacrol achieved a better score than potassium sorbate against ERG2 and ERG3, with binding energy of -10.19 kcal.mol-1 and -11.73 kcal.mol-1, respectively. Our results open up the perspective of using TVEO as a natural food preservative. Keywords: Thymus vulgaris, natural food preservative, carvacrol, Orangina®, drink Journal: Czech Journal of Food Sciences Pages: 263-272 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/102/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/102/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0007.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:102-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Amal Hassan Alshawi Author-Workplace-Name: Department of Physical Sport Science, College of Sport Science and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Kingdom of Saudi Arabia Title: Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics Abstract: Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5-20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length (5.44-5.90 min), pasting temperature (70.20-80.92 °C), peak viscosity (124.72-172.80 RVU; RVU - relative value unit), trough viscosity (60.76-82.04 RVU), breakdown viscosity (69.56-93.74 RVU), final viscosity (162.70-222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5-10% GPP instead of WF was higher. Keywords: bakery, fibre, grape by-product, phenolic, snacks Journal: Czech Journal of Food Sciences Pages: 243-250 Volume: 42 Issue: 4 Year: 2024 DOI: 10.17221/103/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202404-0008.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:103-2024-CJFS