Template-Type: ReDIF-Article 1.0 Author-Name: Zhu Shuo Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Workplace-Name: Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China Author-Name: Yan Zhongjun Author-Workplace-Name: Zhejiang Branch of China Grain Reserves Group Ltd. Company Author-Name: Shanshan Shi Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Workplace-Name: Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China Author-Name: Ai Zhi Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Workplace-Name: Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China Author-Name: Chenghong Wang Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Workplace-Name: Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China Author-Name: Fei Shen Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Workplace-Name: Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China Title: Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation Abstract: Rice is prone to be contaminated with spoilage or toxigenic fungi during harvest, storage and processing, with Aspergillus species being the most frequent. It is crucial to develop effective sterilisation technologies for mycotoxin prevention and food safety. In this study, sterilised rice infected by Aspergillus parasiticus strain was treated by dielectric barrier discharge (DBD) cold plasma. Various parameters, including moisture content, oxygen content, treatment time and voltage were tested. Furthermore, sterilisation mechanism of Aspergillus parasiticus by cold plasma was also explored. Results indicated that decontamination effect could be significantly affected by moisture content, oxygen concentration, voltage and treatment time. A 99.89% degradation rate against Aspergillus parasiticus was achieved at 90 kV after 5 min. Cold plasma could reduce the initial concentration of 6.05 to 2.28 CFU.mL-1 within 240 s, and to thoroughly decontamination within 360 s. In addition, cold plasma treatment destroyed the integrity of Aspergillus parasiticus cell membrane, resulting in a reduction in mycelium biomass and dry weight, as well as a significant decrease in intracellular Ca2+Mg2+-adenosine triphosphatase (ATPase) activity. These findings demonstrate the potential of cold plasma technology for environmentally friendly sterilisation of hazardous fungi in grain system. Keywords: sterilisation, fungus, grain, food safety Journal: Czech Journal of Food Sciences Pages: 226-234 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/153/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/153/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0001.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:153-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hega Bintang Pratama Putra Author-Workplace-Name: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia Author-Name: Anang Muhammad Legowo Author-Workplace-Name: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia Author-Name: Ahmad Ni'matullah Al-Baarri Author-Workplace-Name: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia Author-Name: Siti Susanti Author-Workplace-Name: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia Title: The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product Abstract: The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e. 25% (F1), 50% (F2), and 75% (F3). Each sample criterion consisted of 5 repetitions (n = 20). Results showed that F3 possessed the lowest total solids, viscosity, and overrun while its melting rate was the highest among other SC substitution levels (P < 0.05). The sensory test delineated that F3 had a less soft texture, although its aroma and flavour were not different from others (P < 0.05). Thus, the greater portion of SC substitution for milk in the VGmaking process would substantially affect the physical properties of its final product in which the total solids, viscosity, and overrun were lower while the melting rate was higher. Substituting SC for milk in VG did not affect the sensory properties, except the texture. The higher SC amount used for milk substitution would result in VG with a less soft texture. SC at a certain level of substitution was potentially expected as an innovation of the phyto-gelato product, namely soy gelato. Keywords: dairy alternative, frozen dessert, organoleptic, attributes, plant-based formulation, textural quality Journal: Czech Journal of Food Sciences Pages: 187-193 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/209/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/209/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0002.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:209-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gema Morales-Olán Author-Workplace-Name: Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico Author-Name: María Antonieta Ríos-Corripio Author-Workplace-Name: SECIHTI-Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico Author-Name: Marlon Rojas-López Author-Workplace-Name: Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tepetitla, Mexico Author-Name: Joel Velasco-Velasco Author-Workplace-Name: Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico Author-Name: Aleida Selene Hernández-Cázares Author-Workplace-Name: Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico Title: Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages Abstract: Efforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in pork sausages was evaluated by studying the proximate composition, energy content, total cholesterol, lipid oxidation, and physicochemical, textural, and structural properties during refrigerated storage. The results showed significant differences in the composition of the sausages. Low-fat flour (LFF), starch (LFS), and pea protein (LFP) sausages had approximately 18% lower energy content than high-fat (HF) sausages. Cholesterol content was not significantly different in the treatments. Cooking yield, pH, and water activity were not affected by the inclusion of the replacements. LFF sausages had the highest purge losses and LFP sausages the lowest. The addition of pea starch improved the luminosity of the sausages, but the addition of pea protein resulted in darker sausages. After 12 days of storage, no differences were found between the hardness of LFP and HF sausages. The replacements did not affect lipid oxidation. The results suggest that replacing fat with pea seed components may be an alternative to producing low-fat sausages with health benefits. Keywords: fat replacer, low-fat sausage, pea seeds, plant-based ingredients, hybrid foods Journal: Czech Journal of Food Sciences Pages: 194-204 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/211/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/211/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0003.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:211-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dinh Anh Tuan Tran Author-Workplace-Name: Faculty of Heat and Refrigeration engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam Author-Name: Tuan Nguyen Van Author-Workplace-Name: Faculty of Heat and Refrigeration engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam Author-Name: Thi Khanh Phuong Ho Author-Workplace-Name: Faculty of Heat and Refrigeration engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam Title: Studies comparing the effectiveness of models for drying bitter gourd slices Abstract: Drying is an essential food preservation method, improving product shelf life and quality while reducing transportation and storage costs. This study evaluated the drying kinetics of bitter gourd slices under halogen drying conditions using both traditional empirical models (Page, Midilli, Logarithmic, Peleg, and Two-Term) and the machine learning-based random forest (RF) model. Experiments were conducted at 60 °C, 65 °C, and 70 °C with slice thicknesses of 3, 5, and 7 mm. Model performance was assessed using the coefficient of determination (R2), root mean square error (RMSE) and mean absolute percentage error (MAPE). The results show that the RF model demonstrated the highest accuracy, with an average R2 of 0.9826, the lowest RMSE (0.0655), and MAPE (1.40 %). Its ability to capture non-linear drying behaviour made it the most reliable model. The Midilli model was the best-performing traditional model, with an average R2 of 0.9851, but its accuracy declined for thicker slices and higher temperatures. Logarithmic and Peleg models exhibited significant errors, particularly during the mid-to-late drying phases. The results highlight RF's robustness and adaptability, outperforming traditional models in handling complex drying dynamics. Keywords: random forest model, Momordica charantial, traditional drying model, halogen dryer, moisture content Journal: Czech Journal of Food Sciences Pages: 205-215 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/255/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/255/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0004.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:255-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lee Je-Hyuk Author-Workplace-Name: Department of Food and Nutrition, Kongju National University, Chungnam, Korea Title: Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens Abstract: Growth inhibition and time-kill properties of Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils against foodborne pathogens were evaluated. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils prolonged the lag phase of Bacillus cereus, Bacillus subtilis, Shigella sonnei, Vibrio parahaemolyticus, and Vibrio vulnificus for > 24 h and extended the lag phase by 4-24 h against other food poisoning bacteria. Citrus fruit peel essential oil and their constituents after 12 and 24 h of incubation showed almost complete growth inhibition against all foodborne pathogens, except Pseudomonas aeruginosa. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils exhibited > 40% killing activity against B. cereus, B. subtilis, and S. sonnei, V. parahaemolyticus, and V. vulnificus after 12 and 24 h of incubation. Additionally, B. subtilis showed the highest microbial killing rate of over 16% per hour, followed by Vibrio sp. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oil are anticipated to replace chemical preservatives against foodborne pathogens. Keywords: Hallabong, Redhyang, Cheonhyehyang, antimicrobial activity, bacteriostatic activity, bactericidal Journal: Czech Journal of Food Sciences Pages: 161-169 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/258/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/258/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0005.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:258-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Maryam Saeed Hafiz Author-Workplace-Name: Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia Author-Name: Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri Lanka Author-Name: Kartika Nugraheni Author-Workplace-Name: Department of Nutrition, Faculty of Nursing and Health Sciences, Universitas Muhammadiyah Semarang, Indonesia Author-Name: Ganwarige Sumali Nivanthi Fernando Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri Lanka Title: Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation Abstract: Dragon fruit peel (Hylocereus spp.), often discarded as waste has gained interest for its anti-aging, anti-inflammatory, and anti-diabetic properties. Peels make up to 22-44% (w.w-1) of the fruit's weight and this waste could make a significant effect on the environment. Therefore, this study aimed to develop a drinking yoghurt using dragon fruit peel extract as a natural colorant and evaluate its physicochemical, proximate, functional, and shelf-life properties. The sugar concentrations (4, 6, and 8% w.w-1) and incubation times (4, 6, and 8 h) were changed to optimise the product. Sensory evaluation by 30 semi-trained panellists using a 5-point hedonic scale identified 6% (w.w-1) sugar and an 8 h incubation as optimal. Compared to plain drinking yoghurt, the dragon fruit peel (DFP) drinking yoghurt showed higher crude fat (2.87%), fibre (0.72%), ash (0.66%), moisture (84.08%), total antioxidants (824.3 mg TE.100 g-1), flavonoids (0.22 mg QE-1.mL-1), and betalains content (0.0064 mg.mL-1). During storage, DFP yoghurt's pH declined, with minimal betalain loss, and it remained stable for three weeks at 4 °C without preservatives. This study demonstrates the potential of dragon fruit peel as a functional ingredient in yoghurt, offering nutritional and environmental benefits. Keywords: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophillus, proximate composition, Hylocereus undatus by-product, dairy beverage, bioactive compouds Journal: Czech Journal of Food Sciences Pages: 179-186 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/21/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/21/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0006.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:21-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Honghui Wang Author-Workplace-Name: College of Food Quality and Safety, Luohe Food Engineering Vocational University, Luohe, P.R. China Author-Name: Yamin Ren Author-Workplace-Name: College of Food Quality and Safety, Luohe Food Engineering Vocational University, Luohe, P.R. China Author-Name: Yanhong Tang Author-Workplace-Name: College of Food Quality and Safety, Luohe Food Engineering Vocational University, Luohe, P.R. China Author-Name: Mingyu Zhang Author-Workplace-Name: College of Food Quality and Safety, Luohe Food Engineering Vocational University, Luohe, P.R. China Author-Name: Xiaoli Zou Author-Workplace-Name: College of Food Quality and Safety, Luohe Food Engineering Vocational University, Luohe, P.R. China Title: Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food Abstract: In this study the eradication effectiveness of four commonly used disinfectants against benzalkonium chloride (BC) adapted and non-adapted biofilms of Listeria monocytogenes was compared and the effects of food preservatives on the growth of these strains were comparatively evaluated on pasteurised chicken sausage. After BC adaptation, the minimum inhibitory concentrations (MICs) of BC against planktonic bacteria of L. monocytogenes increased, while the MICs of chlorine dioxide remained unchanged. BC adapted strains showed stronger biofilm formation than the wild-type parents. When used at 1 × MIC, the eradication rates of chlorine dioxide on biofilm biomass, cell viability and biofilm extracellular polymeric substance were higher than BC. When used at the recommended concentrations, chlorine dioxide exhibited the highest efficiency in BC adapted and non-adapted biofilm eradication. Among the four food preservatives, nisin showed the highest inhibition of both BC adapted and non-adapted strains grown on pasteurised chicken sausage. Our data suggest that proper use of BC is required to reduce the exposure of L. monocytogenes to sublethal concentrations of BC and the emergence of BC adapted strains. Keywords: chlorine dioxide, bacterial biofilms, disinfectant adaptation, quaternany ammonium compounds Journal: Czech Journal of Food Sciences Pages: 216-225 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/40/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/40/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0007.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:40-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miroslava Jandová Author-Workplace-Name: Tissue Bank, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Workplace-Name: Department of Histology and Embryology, Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic Author-Name: Michaela Fišerová Author-Workplace-Name: Tissue Bank, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Pavla Paterová Author-Workplace-Name: Department of Clinical Microbiology, University Hospital and Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic Author-Name: Pavel Měřička Author-Workplace-Name: Tissue Bank, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Jan Malý Author-Workplace-Name: Department of Pediatrics, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Marián Kacerovský Author-Workplace-Name: Biomedical Research Center, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Eliška Kovaříková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Jana Kadavá Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Hana Sýkorová Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Radomír Hyšpler Author-Workplace-Name: Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Alena Tichá Author-Workplace-Name: Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Hradec Králové, Czech Republic Author-Name: Dana Čížková Author-Workplace-Name: Department of Histology and Embryology, Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Aleš Bezrouk Author-Workplace-Name: Department of Medical Biophysics, Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic Title: Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk - An experimental study Abstract: High-pressure processing (HPP) represents a promising alternative to conventional Holder pasteurisation (HoP) used by human milk banks worldwide. The objective of this study was to identify whether the HPP would achieve the same or better retention of the content of selected analytes than the HoP. Samples collected from 15 breast milk donors were processed in four ways: i) no treatment; ii) HoP; iii) HPP in cycles (350 MPa, 4 cycles); iv) continuous HPP (350 MPa, 20 min). The content of secretory immunoglobulin A (sIgA), lactoferrin and lysozyme was determined using commercially available ELISA kits, and the lipase activity was assessed using an A-lipase activity assay kit. Data were compared statistically using paired t-tests. HoP significantly reduced the content of lysozyme and lactoferrin as well as lipase activity (P < 0.001). Cycled HPP significantly decreased lipase activity (P = 0.002), while continuous HPP led to a significant decrease in lysozyme content (P = 0.001) and lipase activity (P = 0.014). Cycled HPP showed high retention of pretreatment levels of lysozyme - median 99 (88; 99%), lactoferrin - 84 (66; 105%), and sIgA content - 83 (28; 117%). Among the studied treatment regimens, the best preservation of initial levels of bioactive components was achieved using HPP at 350 MPa in cycles. Keywords: bioactive components, breast milk, high-pressure processing, Holder pasteurisation, Milk Bank Journal: Czech Journal of Food Sciences Pages: 170-178 Volume: 43 Issue: 3 Year: 2025 DOI: 10.17221/45/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/45/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202503-0008.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:45-2025-CJFS