Template-Type: ReDIF-Article 1.0 Author-Name: Natalie Friedova Author-Workplace-Name: Department of Internal Medicine, Third Faculty of Medicine and Thomayer University Hospital, Prague, Czech Republic Author-Workplace-Name: Department of Medical Genetics, Thomayer University Hospital, Prague, Czech Republic Author-Name: Diana Chrpova Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic Author-Name: Jana Tajtlova Author-Workplace-Name: Department of Medical Genetics, Thomayer University Hospital, Prague, Czech Republic Author-Name: Martina Kollerova Author-Workplace-Name: Department of Internal Medicine, Third Faculty of Medicine and Thomayer University Hospital, Prague, Czech Republic Author-Workplace-Name: Nutrition and Dietetics Center Thomayer University Hospital, Prague, Czech Republic Author-Name: Pavel Kohout Author-Workplace-Name: Department of Internal Medicine, Third Faculty of Medicine and Thomayer University Hospital, Prague, Czech Republic Title: Combined lactase and trehalase deficiency as a cause of blood lose in young man Abstract: Trehalose is a disaccharide composed of two glucose that can be found in various plant and animal species. Mammals are not able to synthesize trehalose but it is usually easily enzymatically broken down into 2 molecules of glucose. As a structural additive, trehalose can be used in food mainly for stabilizing proteins. Low trehalase activity (primary trehalase deficiency) leading to intolerance is rare but may appear manifest as a complication of enteropathy from other causes (celiac disease, Crohn's disease, etc.). We present the case of a young 27-year-old male with repeated tenesmus followed by enterorrhagia, weight loss, and elevated markers of inflammation caused by combined lactase and trehalase deficiency. Unique exome sequencing analysis of gene TREH was performed to distinguish between primary and secondary trehalase deficiency. Keywords: case report, trehalose, trehalase deficiency, enterorrhagia, TREH Journal: Czech Journal of Food Sciences Pages: 71-74 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/14/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/14/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0001.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:14-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hassan Nakhchian Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran Author-Name: Farideh Tabatabaee Yazdi Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran Author-Name: Seyed Ali Mortazavi Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran Author-Name: Mohebat Mohebi Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran Title: Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake Abstract: This study aimed to predict the germination of Penicillium roqueforti as one of the most important moulds in cake in certain environmental conditions that lead to cake spoilage. The germination rate of P. roqueforti was evaluated by culturing in the Yeast Extract Glucose Chloramphenicol Agar medium with different pH, water activity (aw), and inoculum size at three levels of temperature (15, 25, 30 °C) during 60 days by the factorial experiment. The results of analysis of variance (ANOVA) proved that environmental conditions affect germination significantly (P < 0.05). Predictive modelling illustrated that the temperature did not affect germination significantly, while no germination was seen at aw = 0.65. The minimum lag phase of germination was observed at aw = 0.9, pH = 6.5, and inoculum size of 1 000 spores per mL. The logistic model was found to be more precise for fitting the data of P. roqueforti in cakes. Keywords: food safety, mould germination, modelling, NeuroSolutions Journal: Czech Journal of Food Sciences Pages: 8-16 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/84/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/84/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0002.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:84-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mengke Wang Author-Workplace-Name: Institute of Automation, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China Author-Name: Hongrui Zhang Author-Workplace-Name: Institute of Automation, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China Author-Name: Hongfei Lv Author-Workplace-Name: Institute of Automation, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China Author-Name: Chengye Liu Author-Workplace-Name: Institute of Automation, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China Author-Name: Jinhuan Xu Author-Workplace-Name: Institute of Automation, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China Author-Name: Xiangdong Li Author-Workplace-Name: Institute of Automation, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China Title: Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine Abstract: Peanut as an important crop, plays an important role in agricultural production, which is rich in edible vegetable oil and protein. The variety of peanut affects the content of vegetable oil and protein. Therefore, the classification of peanut variety can better promote the sustainable development of agriculture. In this study, hyperspectral imaging technology is used to achieve peanut variety classification. In addition, the spatial-spectral extreme learning machine (SS-ELM) is proposed to process the hyperspectral data to get the final classification label. To fully explore the spatial structure information of hyperspectral data, propagation filtering is integrated into the framework of extreme learning machine (ELM). The average accuracy of the improved ELM model on five varieties of peanuts dataset (Luhua 11, Dabaisha, Xiaobaisha, Fenghua, and Luohanguo 308) is 98.32%, which is higher than other classic models. The experimental results show that the improved ELM can classify peanut of different varieties by hyperspectral imaging. Keywords: hyperspectral technology, machine learning, propagation filtering, spatial-spectral information Journal: Czech Journal of Food Sciences Pages: 17-28 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/109/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/109/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0003.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:109-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Oana-Viorela Nistor Author-Workplace-Name: Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania Author-Name: Doina-Georgeta Andronoiu Author-Workplace-Name: Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania Author-Name: Liliana Ceclu Author-Workplace-Name: Faculty of Economics, Engineering and Applied Sciences, Cahul State University Bogdan Petriceicu Hasdeu, Cahul, Republic of Moldova Title: Quality assessment of elderberry (Sambucus nigra L.) jams Abstract: Elderberries belong to the spontaneous flora of Sambucus nigra L., being considered wild fruits and even improper to be consumed. Dark violet-black and slightly glossy elderberry fruits are rich in bioactive compounds such as agglutinin, total anthocyanins and polyphenols. The importance of heating is claimed by the seasonal and toxic specific elderberry fruits. Moreover, the need to transform the fruits from not suitable for consumption into functional products and to prolong the shelf life of the product should be highlighted. Based on these affirmations, the aim of the study was to preserve the elderberries as jam with or without refined sugar. Phytochemical, textural, colour and sensory analyses were used to characterize three samples of jams (one without sugar, one with refined sugar and one with stevia sugar). The samples with stevia sweetener addition showed the highest values of anthocyanins (1.43 ± 0.16 mg.g-1 dry matter, DM) among the processed samples; as for the raw fruits, the anthocyanin content showed a decrease. The antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed similar values between all the analysed elderberry jams. In accordance with the other results, the most appreciated sample by the sensory evaluation was the sample with stevia sweetener. As a conclusion, the total sugar substitution could contribute to a more valuable matrix than the original one. The novelty of the study consists in the use of such popular spontaneous flora of Sambucus nigra L. berries and in a change of the inedible character of the raw fruits into edible functional foods with a prolonged shelf-life. Keywords: berries, sugar, stevia sweetener, phytochemicals, texture, colour Journal: Czech Journal of Food Sciences Pages: 48-58 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/111/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/111/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0004.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:111-2024-CJFS Template-Type: ReDIF-Article 1.0 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: 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: Tereza Podskalská Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Kshitiz Pokhrel Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Filip Beňo Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Vojtěch Kružík 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 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 Title: Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products Abstract: Sulphite is a food additive used worldwide. Globally, for concentrations above 10 mg.kg-1, sulphite compounds must be labelled as sulphur dioxide (SO2) on the packaging due to their potential health risks. This study compares spectrophotometric (S), titration (T) (modified optimised Monier-Williams, OMW), and reflectoquant (R) methods for measuring sulphur dioxide in twenty fruit and vegetable products. The samples comprise sulphited, unsulphited, and naturally sulphur-containing products (Allium genus such as garlic and onion). The article discusses the strengths and weaknesses of the method used. Allium genus samples yielded false-positive results, especially in fresh garlic samples with average SO2 concentrations of 46, 1 152, and 40 mg.kg-1 obtained by titration, spectrophotometric, and reflectoquant methods, respectively, therefore, none of the methods is suitable for testing this type of vegetables or products containing a low proportion of them. For other types of samples, the methods showed acceptable working characteristics. Recovery tests showed 89.5, 82.0, and 75.2% recovery with 2.8, 3.9, and 13.2% repeatability and the limit of quantification of 1, 10, and 25 mg.kg-1 in the spectrophotometric, titration, and reflectoquant methods. The result highlights the importance of method selection based on sample characteristics and regulatory compliance. Keywords: sulphite, false positive, Allium genus samples, spectrophotometric method, titration method, reflectoquant method Journal: Czech Journal of Food Sciences Pages: 1-7 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/113/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/113/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0005.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:113-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yang Gao Author-Workplace-Name: School of Chemical and Biological Engineering, Yichun University, Yichun, China Author-Workplace-Name: School of Life Science, Resources and Environment, Yichun University, Yichun, China Author-Name: Yu-Chao Zhao Author-Workplace-Name: School of Chemical and Biological Engineering, Yichun University, Yichun, China Author-Name: Cheng-Kun Jiang Author-Workplace-Name: School of Chemical and Biological Engineering, Yichun University, Yichun, China Author-Name: Chao-Nan Kan Author-Workplace-Name: School of Life Science, Resources and Environment, Yichun University, Yichun, China Title: Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes Abstract: This study evaluated the quality changes of fresh-cut potatoes during storage by treating with different concentrations of tea polyphenol (0.125, 0.25, 0.5, and 1.0 g.L-1). During the storage, the ∆E value (colour change of fresh-cut potatoes), browning degree, chewiness, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity gradually increased. But the hardness and elasticity first increased and then decreased. Compared with the control, the tea polyphenol treatment could effectively inhibit the increase of ∆E value, browning degree, chewiness, MDA content, PPO and POD activity of potato slices, and delay the decrease of slice hardness, elasticity and brittleness in the later storage period. Among them, 0.25 g.L-1 tea polyphenol has the best effect. It can maintain the colour of fresh-cut potatoes, inhibit the increase of PPO and POD active enzyme activities, reduce the production of browning substances, and improve the storage quality of fresh-cut potatoes. Keywords: browning, hardness, enzyme activity, storage Journal: Czech Journal of Food Sciences Pages: 29-36 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/139/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0006.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:139-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ji Zhang Author-Workplace-Name: Zunyi Product Quality Inspection and Testing Institute, Zunyi, China Author-Name: Rui Hou Author-Workplace-Name: Zunyi Product Quality Inspection and Testing Institute, Zunyi, China Author-Name: Yuhang Luo Author-Workplace-Name: Zunyi Product Quality Inspection and Testing Institute, Zunyi, China Author-Name: Xiaohong Zhang Author-Workplace-Name: College of Pharmacy, Zunyi Medical University, Zunyi, China Author-Name: Hong Luo Author-Workplace-Name: Zunyi Product Quality Inspection and Testing Institute, Zunyi, China Author-Name: Lei Ling Author-Workplace-Name: Zunyi Product Quality Inspection and Testing Institute, Zunyi, China Author-Name: Liping Xiang Author-Workplace-Name: Zunyi Product Quality Inspection and Testing Institute, Zunyi, China Title: Study on the geographical origin and characteristic differential components of Qianbei Ma lamb based on rapid evaporative ionization mass spectrometry Abstract: A rapid evaporative ionization mass spectrometry (REIMS) method combined with intelligent knife (iKnife) method was developed to explore the geographical origin and characteristic differential components of Qianbei Ma lamb. The REIMS conditions were initially refined, with the cauterization duration of 3 seconds, and the auxiliary solvent flow rate set to 100 μL.min-1 to prevent duplication. A database model was created from raw data through the proposed principal component analysis-linear discriminate analysis (PCA-LDA) in Live ID software, successfully applied to identify samples from 5 provinces in China and the real-time reliable identification rate with confidence higher than 99%. The obtained data by REIMS were used to establish the multivariate statistical models which using orthogonal projection to latent structures discriminant analysis (OPLS-DA), provided strong the discrimination power between composition and content changes of 16 specific ions such as m/z 726.3952 and m/z 744.4050, etc., including fatty alcohols, fatty acids and phosphatidylserines in mutton of different origin and the model displayed validation [R2(Y) = 0.968, Q2 = 0.924]. Keywords: REIMS, real-time discrimination, Qianbei Ma lamb, different origins, multivariate statistical analysis, chemometrics Journal: Czech Journal of Food Sciences Pages: 59-70 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/159/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0007.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:159-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Berrighi Nabila Author-Workplace-Name: Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation, Higher School of Agronomy, Mostaganem, Algeria Title: Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit Abstract: The aim of this work is to characterize the physicochemical and techno-functional properties of dried fig flour to investigate its effect on the qualities of biscuits on the one hand and to encourage the use of this aromatic and medicinal plant in the agri-food industry. During this study, figs and wheat grains were dried and subsequently ground to obtain a flour that was used in various proportions of 0%, 50% and 100%, respectively in the manufacture of the biscuit. The flours were examined for proximate composition, polyphenol and tannin levels, along with functional properties. Flour derived from dried figs showed higher levels of crude ash, sugar, fiber, polyphenol and tannin, as well as greater water absorption capacity and density. The results indicated that incorporating dried and rehydrated fruits increased the total antioxidant activity of the biscuits compared to the control sample. The detailed organoleptic analysis, conducted through a tasting test revealed that all tasters found the dry biscuits acceptable. Biscuits formulated with 50% fig powder exhibited improved sensory attributes, including attractive colour, a crispy texture, and a more pronounced flavour. The use of this aromatic and medicinal plant in the food industry, particularly in biscuit production, holds significant potential. It enhances the nutritional value while imparting a sweet taste, distinctive flavour and natural colour. Additionally, its use contributes to improving the functional attributes of biscuit products, offering a sustainable approach to valorizing dried fig flour. Keywords: aromatic and medicinal plant, functional properties, polyphenol, taster, valorization Journal: Czech Journal of Food Sciences Pages: 37-47 Volume: 43 Issue: 1 Year: 2025 DOI: 10.17221/187/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/187/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202501-0008.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:187-2024-CJFS