Template-Type: ReDIF-Article 1.0 Author-Name: Waliu Adewale Adebayo Author-Workplace-Name: Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Nigeria Author-Name: Mercy Oluwakemi Ademiju Author-Workplace-Name: Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Nigeria Author-Name: Dahunsi Olamide Fajobi Author-Workplace-Name: Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Nigeria Title: Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour Abstract: This research work evaluated some engineering properties of breadfruit starch flour following standard procedures with the aim of providing engineering data that would help its usage in food processed industries. Starch was extracted from matured breadfruit fruits, modified using acid and engineering properties were examined following standard procedures. Results of moisture contents, loose and packed bulk densities, density ratio and porosity were ranged from 8.23-9.13% dry basis (DB); 0.44-0.51 g.mL-1; 0.60-0.66 g.mL-1; 70.01-80.14% and 19.87-29.99%, respectively. Similarly, Carr index values ranged from 19.44-30.61% and Hausner ratio values ranged from 1.25-1.43, indicating that the flour samples investigated had poor (native), fair (modified) and good (potato) flow properties, using Carr index standard. Amylose, amylopectin and amylose-amylopectin ratio contents values ranged from 21.52-29.77%; 70.23-78.48% and 0.28-0.42%, respectively. Also, the flour samples thermal properties values using Differential Scanning Calorimeter (DSC) ranged from 106.4-129.09 °C; 31.93-78.36 °C; 106.2-175.75 °C; 214.90-278.6 J.g-1; 35.5-148.82 °C; 2.26-10.95 J.g-1.K-1; 0.305-3.0 (×10-6) W.m-1. °C-1, and 0.095-1.32 (×10-6) m2.s-1 for peak temperature, onset temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity, respectively. Viscosity values as influenced by concentration and temperature ranged from 25.8-149 mPas for native starch and 41.9-109.6 mPas for modified starches. Hence, this research work provides engineering data that would help in process control, process design and bulk handling of breadfruit starch flour so as to promote its usage in food process industries. Keywords: bulk handling, flow properties, physicochemical, rheology, thermal properties Journal: Czech Journal of Food Sciences Pages: 105-111 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/40/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/40/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0001.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:40-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zakariyae El hafa Author-Workplace-Name: Laboratory of Industrial and Surface Engineering, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco Author-Name: Ikhlas Hani Chennoufi Author-Workplace-Name: Laboratory of Industrial and Surface Engineering, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco Author-Name: Hafida Zahir Author-Workplace-Name: Laboratory of Industrial and Surface Engineering, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco Author-Name: Mostafa El louali Author-Workplace-Name: Laboratory of Industrial and Surface Engineering, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco Author-Name: Hassan Latrache Author-Workplace-Name: Laboratory of Industrial and Surface Engineering, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco Title: Biocontamination in the dairy industry: The effect of raw milk conditioning film on the adhesion of Escherichia coli Abstract: Conditioning films on surfaces employed in the dairy industry serve as the precursors to the formation of pathogenic biofilms that impact product quality and consumer safety. Conditioning films have been studied from several aspects. However, there has been no study that evaluated the effect of raw milk conditioning film on the adhesion of Escherichia coli. This study investigated the adhesion of E. coli on glass and stainless-steel surfaces conditioned with raw milk and explored the surface properties potentially influencing this adhesion using the contact angle method. The results showed that after treating surfaces with raw milk, the adhesion of the bacteria on stainless steel and glass was significantly altered. Adhesion increased significantly on stainless steel (from 0.55 log10 to 2.8 log10) but it decreased on glass (from 1.56 log10 to 0.8 log10). Significant alterations were observed in the physicochemical properties of the surfaces. Glass was initially relatively hydrophilic (46.33°), while stainless steel was relatively hydrophobic (82.5°). After treatment, the glass became relatively more hydrophobic (74.6°), and stainless steel became relatively more hydrophilic (69.4°). The electron donor/acceptor components of glass decreased after the treatment, while these components increased for stainless steel. The significant changes in adhesion were hypothesized to be due to the modification of surface properties by the raw milk. Keywords: dairy processing, bacterial adhesion, physicochemical properties, food safety Journal: Czech Journal of Food Sciences Pages: 112-117 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/91/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/91/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0002.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:91-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Engin Gündoğdu Author-Workplace-Name: Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane, Türkiye Author-Name: Fatma Hezer Author-Workplace-Name: Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane, Türkiye Title: Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production Abstract: Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18:3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P < 0.05). FP also increased the first dripping and complete melting times, while decreasing overrun and viscosity. Total antioxidant capacity (TAC) remained unchanged (P > 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties. Keywords: antioxidants, mineral content, omega-3 fatty acids, phenolics, Portulaca oleracea L Journal: Czech Journal of Food Sciences Pages: 129-139 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/93/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/93/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0003.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:93-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kshitiz Pokhrel Author-Workplace-Name: Department of Microbiology, Nutrition, and Dietetics, Czech University of Life Sciences, Prague, Czech Republic Author-Name: Lenka Kouřimská Author-Workplace-Name: Department of Microbiology, Nutrition, and Dietetics, Czech University of Life Sciences, Prague, Czech Republic Author-Name: Novel Kishor Bhujel Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Rasmita Parajuli Author-Workplace-Name: National Collage of Food Science and Technology, Kathmandu, Nepal Author-Name: Matěj Božik Author-Workplace-Name: Department of Food Science, Czech University of Life Sciences, Prague, Czech Republic Title: Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties Abstract: Oat (Avena sativa Linnaeus) has distinctive multifunctional characteristics and nutritional profile, as well as a large amount of oat-processing by-product comprises hulls, which contain lipids and other nutrients. In this study, the lipid content and fatty acid (FA) profiles of six naked oat varieties (Kamil, Marco Polo, Oliver, Patrik, Santini, and Saul), two hulled oat varieties (Atego and Korok), and their dehulled grains and hulls were analysed. The findings of the study demonstrated that the lipid content varied from 4.14 g.100 g-1 dry matter (DM) (Santini) to 6.68 g.100 g-1 DM (Kamil) in naked oats; 3.61 g.100 g-1 DM in Atego and 3.47 g.100 g-1 DM in Korok with hull; 0.70 g.100 g-1 DM in Atego hull and 0.71 g.100 g-1 DM in Korok hull. Dehulled oats had a higher lipid content than hulled oats. Linoleic and oleic acids were the predominant FAs in analysed samples. Oat hulls contained maximum amounts of saturated FAs (SFAs) (26% in Korok and 25.6% in Atego). Elimination of hulls raised the amount of linoleic acid and decreased the amount of oleic acid. Oat hull contained the least amount of linoleic acid and the highest amount of C20:0 (eicosanoic acid) and C22:0 (docosanoic acid). Oats are a significant source of lipids, predominantly comprising unsaturated fatty acids (UFAs). Moreover, oat hulls contribute to the lipid content although their FA composition, with higher palmitic acid and lower linoleic acid levels, differs from that of naked, hulled, and dehulled oats. Keywords: Avena sativa, oat by-products, oat hulls lipid content, lipid composition Journal: Czech Journal of Food Sciences Pages: 152-159 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/172/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/172/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0004.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:172-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivo Ganchev Author-Workplace-Name: Faculty of Technics and Technologies of Yambol, Trakia University of Stara Zagora, Yambol, Bulgaria Title: Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium Abstract: An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 (National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria) as a function of the buffering capacity and initial dry matter concentration of pretreated biomass of Spirulina platensis (Arthrospira platensis) ('Simbiotex' Ltd., Sofia, Bulgaria) in the culture media. Initially the experimental data of L. delbrueckii subsp. bulgaricus WDCM 00102 fermentations in algae-based media with different buffering capacities and dry matter concentrations were fitted to a set of primary models. Later the parameters obtained from these models were used to establish mathematical relationships with the independent variables tested. The models were validated with 6 fermentations of L. delbrueckii subsp. bulgaricus WDCM 00102 in different algae-based media. In most cases, the proposed models adequately describe the biochemical changes taking place during fermentation and are a promising approach for the formulation of algae-based probiotic foods. Keywords: Lactobacillus, probiotics, growth study, algae, buffering capacity, dry matter concentration Journal: Czech Journal of Food Sciences Pages: 140-151 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/175/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/175/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0005.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:175-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gabriela Greifová Author-Workplace-Name: Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University Bratislava, Bratislava, Slovak Republic Author-Name: Eva Drobná Author-Workplace-Name: Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University Bratislava, Bratislava, Slovak Republic Author-Name: Petra Olejníková Author-Workplace-Name: Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Gabriel Greif Author-Workplace-Name: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Mária Greifová Author-Workplace-Name: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates Abstract: Donkey milk is a very promising matrix for the isolation of new potential starter cultures with probiotic properties. We isolated, identified, and compared the technological properties of the donkey milk isolate D23 with those of goat milk isolates G15 and G17 and bovine milk isolates C3 and C9. All isolates were identified as Lacticaseibacillus paracasei using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR) assays (determination of species-specific DNA fragments). Like the bovine and goat isolates, the donkey milk isolate D23 was able to grow in De Man-Rogosa-Sharpe (MRS) broth at various temperatures (10, 25, 30, 37, and 45 °C) and at different NaCl concentrations (0-6.5% w/v). Additionally, D23 showed notable proteolytic and autolytic activity, could grow in and acidifying ultra high temperature (UHT) bovine milk but exhibited very weak diacetyl production. None of the isolates displayed hemolytic activity, nor produced histamine, fenylethylamine and cadaverine. Finally, isolate D23 demonstrated interesting antibacterial and antifungal properties compared to the goat and bovine isolates, especially against staphylococcus aureus CCM 3953. Keywords: lactobacilli, MALDI-TOF-MS, proteolysis and lipolysis, antimicrobial properties, safety Journal: Czech Journal of Food Sciences Pages: 118-128 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/202/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/202/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0006.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:202-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Damla Avci Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Simona Gillarová Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Svatopluk Henke Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Zdeněk Bubník Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Title: Probiotic lactic acid bacteria in biotechnology and the food industry: A review Abstract: This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation, and antioxidant production, emphasising their potential to advance nutritional innovations. Beyond food production, the broader category of LAB has transformative potential in industrial applications, particularly in the sugar industry, where their metabolic activity can improve sucrose extraction processes, promote microbial management, and reduce unwanted by-products. By understanding these aspects, the review underscores the importance of probiotic LAB in promoting health, efficiency, and sustainability across sectors. Keywords: bacteriocins, food fermentation, dietary supplements, lactic acid, microbiota, sugar industry Journal: Czech Journal of Food Sciences Pages: 75-89 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/17/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/17/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0007.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:17-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Evžen Šárka Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Petra Smrčková Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Czech Republic Title: Crystallinity of starch, food composition, and digestibility of starch Abstract: Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible starch is formed by gelatinisation, cooking extrusion, breaking down of starch granules, or hydrolysis to maltodextrins. By definition, RS is not digested in the small intestine. This review addresses the influences of biochemical processes in the human body on starch digestibility. It is strongly influenced by the degree of chewing, the activity of α-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch and endogenous intestinal mucus support the growth of specialist microbes in the large intestine that produce a variety of short-chain fatty acids, causing the perception of satiety, lowering pH, and inhibiting pathogens in the colon. Keywords: human obesity, reduction of overweight, soluble fibre, plant polyphenols, gluten-free foods, type 2 diabetes mellitus Journal: Czech Journal of Food Sciences Pages: 90-104 Volume: 43 Issue: 2 Year: 2025 DOI: 10.17221/33/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/33/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202502-0008.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:33-2025-CJFS