Template-Type: ReDIF-Article 1.0 Author-Name: Thassawan Somchan Author-Workplace-Name: Graduate School, Khon Kaen University, Khon Kaen, Thailand Author-Workplace-Name: Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand Author-Name: Sawitree Wongtangtintharn Author-Workplace-Name: Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand Author-Name: Suthipong Uriyapongson Author-Workplace-Name: Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand Title: Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis) Abstract: The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analysed. These experiments were performed in a 2 × 2 factorial in randomised complete block design (RCBD) and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine [4.51 mg.(100 g)-1 sample) and isoleucine [4.56 mg.(100 g)-1 sample], whereas methionine, aspartic acid and asparagine were the least common amino acids found in both raw and cooked swamp buffalo meat [0.002, 0.020 and 0.034 mg.(100 g)-1] of the sample. The amino acid composition of the cooked meat decreased by 50% as compared to raw meat. Swamp buffalo meat contains 10 fatty acids, including saturated fatty acids (SFAs) such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and docosanoic acid (C22:0); monounsaturated fatty acids (MUFAs) such as palmitoleic acid (C16:1, n-7) and oleic acid (C18:1); and polyunsaturated fatty acids (PUFAs) such as linoleic acid (C18:2, n-6, ω6), gamma-linolenic acid (C18:3, n-6, ω6), eicosatetraenoic acid (C20:5, n-3, ω3) and docosahexaenoic acid (C22:4, n-6, ω6). Stearic acid (C18:0) was the most abundant saturated fatty acids found in the lipid component of buffalo meat. Other medium- and long-chain saturated fatty acids (C14:0, C16:0, C22:0) contributed to around 3-4% of the total fatty acid composition. The most abundant MUFAs and PUFAs were oleic acid (C18:1) and eicosapentaenoic acid (C20:5). The PUFA/SFA ratio, total polyunsaturated fatty acids n-3, total polyunsaturated fatty 64 acids n-6, and n-6/n-3 ratios were not significantly different between raw and cooked buffalo meat. Keywords: meat quality, cooking effect, amino acid composition, fatty acid composition Journal: Czech Journal of Food Sciences Pages: 352-357 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/131/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/131/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0001.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:131-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marta Štindlová Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Václav Peroutka Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Simona Lencová Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Kamila Zdeňková Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic Title: Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureus Abstract: Chlorhexidine (CHX) is a bactericidal agent used as a common disinfectant since the 1950s. However, its effectiveness may have diminished over the time due to the rise of microbial resistance even among nonantibiotics. In this study, we evaluate the response of 46 Staphylococcus aureus isolates to CHXdihydrochloride according to their origin and phenotype (haemolysis induction, coagulase production, methicillin resistance and biofilm formation). Following classification, the influence of seven CHX concentrations (10.00-0.50 mg.L-1) on planktonic cell growth and biofilm formation was evaluated spectrophotometrically at 620 nm and 595 nm (24 h). Even though the effect of CHX was strain-specific irrespective of origin or phenotypic profile, concentrations above 2.50 mg.L-1 were almost uniformly determined as bactericidal. Although the non-bactericidal concentrations did not indicate any statistically significant differences, they did promote biofilm formation in some cases. Overall, our results suggest that CHX is still an effective disinfectant and an antimicrobial agent against S. aureus. Keywords: staphylococci, disinfectant, chlorhexidine, antibacterial effect, biofilm formation Journal: Czech Journal of Food Sciences Pages: 326-335 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/201/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/201/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0002.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:201-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Javier Castro-Rosas Author-Workplace-Name: Autonomous University of Hidalgo State (UAEH), Pachuca, Hidalgo, Mexico Author-Name: Carlos Alberto Gómez-Aldapa Author-Workplace-Name: Autonomous University of Hidalgo State (UAEH), Pachuca, Hidalgo, Mexico Author-Name: Edna Zaranne Martinez-Ramirez Author-Workplace-Name: Technological Institute of the Western of the State of Hidalgo (ITSOEH), Mixquiahuala de Juárez, Hidalgo, Mexico Author-Name: Netzahualcoyol Calcáneo-Martíne Author-Workplace-Name: Autonomous University of Hidalgo State (UAEH), Pachuca, Hidalgo, Mexico Author-Name: Reyna Nallely Falfán-Cortés Author-Workplace-Name: Autonomous University of Hidalgo State (UAEH), Pachuca, Hidalgo, Mexico Author-Workplace-Name: Researcher for Mexico, National Council of Humanities, Sciences, and Technologies (CONAHCYT), Mexico City, Mexico Title: Cahuiche (Vaccinium leucanthum Schltdl.): A berry with antioxidant, antihypertensive and antibacterial potential Abstract: The aim of this research was to quantify the bioactive compounds; antioxidant, antibacterial, and antihypertensive capability of different cahuiche (Vaccinium leucanthum Schltdl.) extracts in vitro. Aqueous, ethanolic, and methanolic extracts were obtained from cahuiche berries (Vaccinium leucanthum Schltdl.). Total phenols, flavonoids (quercetin and catechin), and anthocyanins contents were determined, and antioxidant activity was also determined using ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic) acid] and DPPH (2,2-diphenyl-1-picrylhydrazyl), antibacterial activity, and antihypertensive potential, using angiotensin I-converting enzyme (ACE) inhibitor activity (%) in vitro. Methanolic extract showed the highest total phenols (1187.88 ± 87.48 mg gallic acid equivalents), catechin (372.17 ± 35.23 mg catechin equivalents), anthocyanins (578.89 ± 38.5 mg cyanidin-3-glucoside equivalents), ABTS (98.26 ± 0.00%) and DPPH (44.06 ± 3.95%) antioxidant activity, and ACE inhibitor activity of 80.20 ± 2.46%. All extracts presented antibacterial activity against Staphylococcus aureus (ATCC 25923) and Listeria monocytogenes (ATCC 19115) with inhibitor zones of > 11 and 13 mm, respectively. Cahuiche berries are potentially an ideal food or functional ingredient due to their biological activities as natural antihypertensive and antibacterial agent, and high bioactive compound contents. Keywords: Vaccinium, ACE inhibitors (%), antioxidant activity, antibacterial activity Journal: Czech Journal of Food Sciences Pages: 336-343 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/218/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/218/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0003.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:218-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shirong Huang Author-Workplace-Name: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China Author-Name: Fenfen Chen Author-Workplace-Name: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China Author-Name: Min Tang Author-Workplace-Name: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China Author-Name: Shengnan Zhao Author-Workplace-Name: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China Author-Name: Dongfang Chen Author-Workplace-Name: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China Title: Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties Abstract: The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP had the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% or more fat significantly improved the colour, taste, texture and overall acceptability of pork patties (P < 0.05). Keywords: meat product, food ingredient, fat substitute, physicochemical properties, storage stability Journal: Czech Journal of Food Sciences Pages: 311-319 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/1/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0004.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:1-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marek Bobko Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Lukáš Jurčaga Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Alica Bobková Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Alžbeta Demianová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Melina Korčok Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Judita Lidiková Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Miroslav Kročko Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Ondřej Bučko Author-Workplace-Name: Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Andrea Mendelová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Terézia Švecová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Andrea Mesárošová Author-Workplace-Name: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia Title: Sensory properties of pork sausage after sea buckthorn extract addition Abstract: The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed panellists was conducted on multiple storage days. Sensory evaluation revealed significant deterioration of sensory quality. Sea buckthorn remains an interesting option for the meat industry. However, further multidisciplinary research is still needed. Keywords: meat product, sensory quality, oxidation, natural antioxidant Journal: Czech Journal of Food Sciences Pages: 320-325 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/11/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/11/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0005.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:11-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gizem Özlük Author-Workplace-Name: Hitit University, Faculty of Engineering, Food Engineering Department, Çorum, Türkiye Author-Name: Gabriela Krausová Author-Workplace-Name: Dairy Research Institute, Ltd., Prague, Czech Republic Title: Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study Abstract: The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU.g-1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8-9 log CFU.g-1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU.g-1 for probiotic products and 7 log CFU.g-1 for kefir products. This study evaluates the in vitro gastric survival of LAB in 20 probiotic-labelled foods and 5 supplements available in the Turkish market using a simulated gastric model. Results reveal that 75% of the marketed probiotic-labelled foods comply with their label claims. Additionally, 55% of the samples demonstrate LAB strains fully resistant to gastric acidity. Dairy-based products exhibit significantly better survival rates under simulated gastric conditions compared to supplements, highlighting their potential for enhanced therapeutic efficacy. Keywords: probiotics, gastrointestinal conditions, legislation, viability Journal: Czech Journal of Food Sciences Pages: 344-351 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/36/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/36/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0006.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:36-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kristina Veselá Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Milada Plocková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Eva Musilová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Blanka Vrchotová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Šárka Horáčková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Prague, Czech Republic Title: Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates Abstract: Enrichment of yoghurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v were observed when cultured in ultra-high temperature (UHT) milk. Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powders. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v in UHT milk and improved its viability over a 28-day storage period at 5 ± 1 °C. Co-cultivation of L. plantarum 299v with the yoghurt starter culture YC-381 (in a 1 : 0.5 ratio), along with the addition of 1% (w/v) of lucuma, quinoa, or baobab powders to UHT milk, was successfully achieved. These substrates positively influenced the stability of L. plantarum 299v during the 28-day storage and in the case of quinoa of Lactobacillus delbrueckii subsp. bulgaricus during 21-day storage at 5 ± 1 °C. Moreover, the addition of 1% (w/v) plant powders slightly stimulated the production of lactic and acetic acids in yoghurt containing L. plantarum 299v. Keywords: baobab, quinoa, lucuma, prebiotic, probiotic, stability, viability Journal: Czech Journal of Food Sciences Pages: 358-364 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/93/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/93/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0007.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:93-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rehab S. Alsulami Author-Workplace-Name: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Elfadil E. Babiker Author-Workplace-Name: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Isam A. Mohamed Ahmed Author-Workplace-Name: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Tawfiq S. Alsulami Author-Workplace-Name: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Fahad Y. Al-Juhaimi Author-Workplace-Name: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Title: Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage Abstract: The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant activity (DPPH - 2,2-diphenyl-1-picrylhydrazyl) increased after the addition of BPP to yoghurt, even after 21 days of storage. Adding BPP to yoghurt initially decreased thiobarbituric acid reactive substances (TBARS) levels, which then increased with the storage time. Yoghurt made with BPP and treated with MTGase was more stable with enhanced physicochemical, antioxidant, and sensory qualities during storage when compared to yoghurt made with MTGase alone. The results of the study demonstrated that MTGase is capable of cross-linking yoghurt proteins and that BPP can be applied as a stabiliser, antioxidant, and functional component in yoghurt production. Keywords: transglutaminase, antioxidant, composition, protein, total soluble solids Journal: Czech Journal of Food Sciences Pages: 365-375 Volume: 43 Issue: 5 Year: 2025 DOI: 10.17221/100/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/100/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202505-0008.txt Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:100-2025-CJFS