Template-Type: ReDIF-Article 1.0 Author-Name: Deden Fardenan Author-Workplace-Name: Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Workplace-Name: Standardization Agency for Agricultural Instruments, Ministry of Agriculture of the Republic of Indonesia, Jakarta, Indonesia Author-Name: Dian Angraini Suroto Author-Workplace-Name: Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Name: Supriyadi Supriyadi Author-Workplace-Name: Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Title: Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans Abstract: The presence of immature coffee beans reduces the quality of the coffee brew. This study evaluated how the acetic acid affected the aroma and taste of immature compared to mature Robusta coffee. The naturally processed immature Robusta green beans were immersed in acetic acid (0-5%) for 30-90 min. The naturally processed mature Robusta green beans were used as a control treatment. The samples were roasted at a medium level (240 °C, 14 min). The sensory analysis was evaluated by the cupping test by a trained and certified panellist (Q-Grader). Acetic acid immersion significantly improved the sensory quality of immature beans (P < 0.05). Specifically, immersion in 3% acetic acid for 90 min yielded the highest sensory score of 84.92. According to the Coffee Quality Institute (CQI) classification, this score falls into the 'Fine' Robusta classification. The 0% 30-min, 3% 30-min, and 3% 90-min treated immature samples and an untreated control mature sample were analysed for pH, caffeine, chlorogenic acid, and volatile compounds. The treatment significantly decreased the chlorogenic acid (P < 0.05) and increased the volatile compound concentration of furans, ketone, pyrrole, aldehyde, and ester while decreasing pyrazines, sulphur, phenol, and alcohol. This study effectively enhanced immature Robusta taste and aroma quality to a degree comparable with mature Robusta coffee beans. Keywords: cupping test, flavour, Fine Robusta coffee, pre-treatment, volatile compounds Journal: Czech Journal of Food Sciences Pages: 391-404 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/60/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/60/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0001.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:60-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mahmoud Younis Author-Workplace-Name: Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Workplace-Name: Agricultural Engineering Research Institute, Agricultural Research Center, Giza, Egypt Author-Name: Khaled Abdel Wahed Ahmed Author-Workplace-Name: Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Workplace-Name: Agricultural Engineering Research Institute, Agricultural Research Center, Giza, Egypt Author-Name: Isam Ali Mohamed Ahmed Author-Workplace-Name: Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Hany Mohamed Yehia Author-Workplace-Name: Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Workplace-Name: Food Science and Nutrition Department, Faculty of Home Economics, Helwan University, Cairo, Egypt Author-Name: Diaeldin Omer Abdelkarim Author-Workplace-Name: Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Ahmed Elfeky Author-Workplace-Name: Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Title: Kinetics and mathematical models of date paste dried using a convective infrared dryer Abstract: Achieving the desired level of caramelisation in a date powder requires considerable effort. Consequently, an assessment was conducted on efficacy of thin-layer infrared dehydration for date paste. Various parameters were considered, including airflow velocities of 0.5, 1.0, and 1.5 m.s-1, radiation intensities of 0.076, 0.1528, and 0.228 W.cm-2, and date paste layer thicknesses of 3 mm and 5 mm. The study's findings indicated a positive correlation between drying rate and lowering airflow velocity and a negative correlation between drying time and decreasing airflow velocity, the thickness of date paste, and rising intensity of infrared. The effective moisture diffusivity (Deff) was caculated by employing Fick's diffusion equation. For all situations under investigation, the mean values were within the range of 3.94 × 10-11 m2.s-1 to 6.01 × 10-10 m2.s-1. A relationship has been established between Deff and moisture content. Seven distinct mathematical models were subjected to rigorous validation by applying non-linear regression analysis, aiming to accurately characterise the drying process of date paste. The modified two-term model provided the most accurate forecast of the drying process for date paste layers. Keywords: drying rate, convection-infrared dryer, mathematical modeling, effective moisture diffusivity Journal: Czech Journal of Food Sciences Pages: 465-475 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/66/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/66/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0002.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:66-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Toheed Ahmad Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Hafiz Muhammad Shahbaz Author-Workplace-Name: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan Author-Name: Khalid Saeed Author-Workplace-Name: Department of Applied Chemistry, Pakistan Council of Scientific and Industrial Research, 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: Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice Abstract: Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 °C) for 30 s, followed by storage (60 days at 4 °C). Results showed HPP and thermal pasteurisation had significant impact (P < 0.05) on phenolics, flavonoids, and antioxidants compared to control, however, thermally pasteurised juice showed rapid deterioration compared to HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different in both groups. Microbial findings revealed safety of HPP pasteurisation juice with shelf life (45 days) however, better sensory acceptability for HPP treated juice. In nutshell, HPP pasteurisation is pragmatic approach for enhancing shelf life with better nutrients for cherry juice and findings useful for beverage industry and health professionals. Keywords: non-thermal, phytonutrients, shelf life, consumer acceptability, microbial safety Journal: Czech Journal of Food Sciences Pages: 405-414 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/77/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/77/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0003.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:77-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Everton da Silva Santos Author-Workplace-Name: Graduate Program in Pharmaceutical Sciences, State University of Maringá, Maringá, Brazil Author-Name: Gabriela Krausová Author-Workplace-Name: Department of Microbiology and Technology, Dairy Research Institute, Prague, Czech Republic Author-Name: Ivana Hyršlová Author-Workplace-Name: Department of Microbiology and Technology, Dairy Research Institute, Prague, Czech Republic Author-Name: Maria de Fátima Pires da Silva Machado Author-Workplace-Name: Department of Biotechnology, Genetic and Cell Biology, State University of Maringá, Maringá, Brazil Author-Name: Arildo José Braz de Oliveira Author-Workplace-Name: Graduate Program in Pharmaceutical Sciences, State University of Maringá, Maringá, Brazil Author-Workplace-Name: Department of Pharmacy, State University of Maringá, Maringá, Brazil Author-Name: Gizem Özlük Author-Workplace-Name: Food Engineering Department, Hitit University, Çorum, Türkiye Author-Name: Regina Aparecida Correia Gonçalves Author-Workplace-Name: Graduate Program in Pharmaceutical Sciences, State University of Maringá, Maringá, Brazil Author-Workplace-Name: Department of Pharmacy, State University of Maringá, Maringá, Brazil Title: Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus Abstract: Cereus hildmannianus is a species with various nutritional and medicinal properties; however, the fruits and flowers have scarcely been explored. In this regard, the study investigated the bioproduction of total sugar content (TSC), total phenolic content (TPC), and total flavonoid content (TFC), antioxidant [DPPH - 2,2-diphenyl-1-picrylhydrazyl and ABTS - 2,2'-azino-bis-(-3-ethylbenzothiazoline-6-sulfonic acid)], iron chelation, and prebiotic activities of methanolic extracts from fruits (epicarps - EE, mesocarps - ME) and flowers (sepals - SE, petals - PE) of C. hildmannianus. The chemical profiles of the extracts were determined by ultra-high-performance liquid chromatography coupled with mass spectrometry. The highest accumulations of TSC were observed in the ME (64%), while the SE also had a high TFC (17 µg QE per mg DW; QE - quercetin equivalents, DW - dry weight) and the EE had a high TPC (646 µg GAE per mg DW; GAE - gallic acid equivalents). A total of 24 compounds (phenolic and organic acids; and glycosylated flavonoids) were putatively identified. The greatest antioxidant activities were obtained with the PE (DPPH: 199 µmol Trolox per mg DW; and ABTS: 59 µmol Trolox per mg DW), while the highest prebiotic effect was obtained with ME and EE regarding both fermentability and production of lactic and acetic acids by multiple species of Lactobacillus and Bifidobacterium. These promising results of bioactive compounds in the fruits and flowers of C. hildmannianus have potential applications for food and pharmaceutical purposes. Keywords: cactus, phytochemicals, food, phenolic compounds, prebiotic activity Journal: Czech Journal of Food Sciences Pages: 415-422 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/128/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/128/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0004.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:128-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yingying Cao Author-Workplace-Name: College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China Author-Name: Huaiyu Li Author-Workplace-Name: College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China Author-Name: Fubing Wang Author-Workplace-Name: College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China Title: Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin Abstract: To research the impact of free radical oxidation on myosin, we established a hydroxyl radical oxidation system using iron/hydrogen peroxide/ascorbic acid. By varying hydrogen peroxide concentrations (0, 0.5, 1, 5, 10, 20 mmol.L-1), we achieved different oxidation levels of myosin and investigated the effects on its structural and functional characteristics. The results showed that when the H2O2 concentration was 20 mmol.L-1, compared with the control group, the carbonyl content of myosin was 2.376 times higher, the sulfhydryl content was decreased by 37.02%, the surface hydrophobicity was increased by 59.13%, the solubility was decreased by 19.54%, and the turbidity was significantly increased (P < 0.05). Myosin emulsification, emulsification stability, and foaming capacity initially increased and then they diminished, and the maximum value was reached when the H2O2 concentration was 5 mmol.L-1, whereas foaming stability remained relatively unchanged. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis research revealed increased crosslinking and protein polymerisation in oxidised myosin. The secondary structure of myosin measured by Fourier infrared spectroscopy showed that the α-helix content decreased by 14.41% and the β-fold content increased by 44.50%. These results suggested that oxidative modification alters the structural and functional properties of myosin, providing valuable insights for its structural and functional analyses. Keywords: SDS-PAGE, FTIR, oxidation of proteins, functional characteristics, structural characteristics Journal: Czech Journal of Food Sciences Pages: 423-434 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/133/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/133/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0005.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:133-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Giang Phan Thi Hang Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic Author-Workplace-Name: Vinmec International Hospital, Vinmec Healthcare System, Hanoi, Vietnam Author-Name: Markéta Husáková Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Petr Kaštánek Author-Workplace-Name: EcoFuel Laboratories, Prague, Czech Republic Author-Name: Petra Patakova Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic Title: Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam Abstract: Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Liquorilactobacillus nagelli, Companilactobacillus farciminis, Levilactobacillus brevis, Lactiplantibacillus pentosus, Lactococcus garvieae, Lactilactobacillus sakei, and twenty-one species of bacilli such as Priestia megaterium, Bacillus cereus, Bacillus pumilus, Metabacillus indicus. This study aimed to provide information about the occurrence of LAB and bacilli in traditional fermented foods in Vietnam and their brief characterisation. Keywords: isolation of bacteria, food fermentation, lactic acid, Bacillus Journal: Czech Journal of Food Sciences Pages: 435-446 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/162/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/162/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0006.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:162-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dan Qin Author-Workplace-Name: Department of Chemistry, Bengbu Medical University, Bengbu, China Author-Name: Bulei Sheng Author-Workplace-Name: College of Tea and Food Science & Technology, Anhui Agriculture University, Anhui, China Author-Name: Shaohong Xu Author-Workplace-Name: Department of Chemistry, Bengbu Medical University, Bengbu, China Author-Name: Qingyuan Ma Author-Workplace-Name: Department of Chemistry, Bengbu Medical University, Bengbu, China Author-Name: Zifan Xu Author-Workplace-Name: Department of Chemistry, Bengbu Medical University, Bengbu, China Author-Name: Min Liu Author-Workplace-Name: Department of Chemistry, Bengbu Medical University, Bengbu, China Author-Name: Di Zhao Author-Workplace-Name: State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China Title: The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters Abstract: Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate, ethyl acetate, methyl acetate, and butyl acetate) in pig trotters, resulting in a more pleasing flavour. Electronic nose signals and sensory evaluation experiments further confirmed these findings. Moreover, the deodorising and aroma-enhancing process also improved their overall eating quality. Keywords: volatiles, off-flavour, bromelain, papain, electronic nose Journal: Czech Journal of Food Sciences Pages: 447-455 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/164/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/164/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0007.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:164-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Luisa Fernanda Madrigales Author-Workplace-Name: Graduate Program in Food Science and Technology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Name: Cuauhtémoc Reyes Author-Workplace-Name: Graduate Program in Food Science and Technology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Workplace-Name: Integrated Graduate Program in Biotechnology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Name: Maribel Jiménez Author-Workplace-Name: Integrated Graduate Program in Biotechnology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Name: Roberto Gutiérrez Author-Workplace-Name: Graduate Program in Food Science and Technology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Workplace-Name: Integrated Graduate Program in Biotechnology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Name: Janitzio Xiomara Korina Perales Author-Workplace-Name: Graduate Program in Food Science and Technology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Author-Workplace-Name: Integrated Graduate Program in Biotechnology, Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico Title: Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain Abstract: Sorghum (Sorghum bicolor L.) is one of the most important cereals in the world; is an important source of bioactive compounds. The germination is a very useful tool to improve the nutraceutical value of cereals, associated with the reduction of chronic-degenerative diseases; the extrusion has a positive effect on microbiological stability and sensory properties. The response of the combined germination-extrusion processes applied under optimised conditions, on proximal composition, in vitro protein digestibility (IVPD), total phenolic compounds (TPC), antioxidant activity (AoxA), hypoglycemic potential and microbiological quality of sorghum grains were studied. Sorghum was processed by germination (37 °C for 69 h) and extrusion [137 °C for 134 rpm (revolutions per minute)]. The germination increased protein content (+21%), insoluble dietary fibre (+50%), IVPD (+10%), TPC (+26%), AoxA (+97%). The extrusion increased soluble dietary fibre (+100%) and IVPD (+13%). The combined germination-extrusion processing reduced the content of total coliforms, total mesophilic aerobics and molds below the maximum limits established by the Mexican Official Standards NOM-147-SSA1-1994. Regarding hypoglycemic potential, germinated sorghum and germinated-extruded sorghum presented the best half maximal inhibitory concentration (IC50) value. The combination of germination-extrusion processes is an effective strategy to increase bioactive compounds with antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes. Keywords: functional food, sorghum, optimisation, nutritional properties, microbiological quality Journal: Czech Journal of Food Sciences Pages: 456-464 Volume: 42 Issue: 6 Year: 2024 DOI: 10.17221/210/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/210/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202406-0008.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:210-2023-CJFS