Template-Type: ReDIF-Article 1.0
Author-Name: Yue Wu
Author-Workplace-Name: Bánki Donát Faculty of Mechanical and Safety Engineering, Obuda University, Budapest, Hungary
Author-Name: Andrea Tick
Author-Workplace-Name: Keleti Faculty of Business and Management, Obuda University, Budapest, Hungary
Author-Name: Katalin Takács-György
Author-Workplace-Name: Keleti Faculty of Business and Management, Obuda University, Budapest, Hungary
Title: Decision tree analysis of the prospects of organic food: Evidence from China and Hungary
Abstract: With the growing population, increasing income, and high-speed lifestyle, people pay more attention to a healthy diet and nutritional food. Organic food, also regarded as healthy, sustainable, or eco-friendly eating, has gained global popularity. This trend has been particularly amplified by the COVID-19 pandemic, leading to a surge in demand for nutritious foods worldwide. Organic food originated in Europe, with the highest development globally. Its progress varies by country. China's organic food industry began decades ago, growing rapidly. As globalisation advances and China's economy accelerates, it is valuable to examine the organic food industries in Hungary and China. In order to understand the willingness of consumers to buy organic food, we conducted a survey for a month in 2021 from 581 respondents in Hungary (185), China (374), and other countries, compared the respondents' demographic data, organic food consumption and their buying willingness and attitude to recommend organic food to other consumers. The decision tree analysis was deployed to analyse the statistical data via SPSS software. It showed that organic food has a positive demand in both Hungary and China, but some purchase habits are different in these two countries.
Keywords: consuming behaviours, green food, COVID-19, sustainability
Journal: Czech Journal of Food Sciences
Pages: 450-461
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/205/2024-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/205/2024-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0001.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:205-2024-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Nguyen Hong Khoi Nguyen
Author-Workplace-Name: Faculty of Applied Science and Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Author-Name: Nam Quoc Tran
Author-Workplace-Name: Faculty of Applied Science and Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Author-Name: Thuan Huynh Dinh Nguyen
Author-Workplace-Name: Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Author-Name: Quyen Phuong Huynh
Author-Workplace-Name: Institute of Applied Sciences, HUTECH University, Ho Chi Minh City, Vietnam
Title: Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life
Abstract: This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at 0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge free radicals DPPH, 2,2-diphenyl-1-picrylhydrazyl; and ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and inhibit bacteria (Listeria monocytogenes and Escherichia coli). Furthermore, increasing GEO concentrations in the films helped maintain key quality attributes of sliced bread, such as moisture content, water activity, microbial counts, and firmness. Films with 1.0 and 1.5% GEO concentrations were the most effective in preserving bread, potentially inhibiting mould formation and maintaining sensory properties over the 8-day storage period. This study demonstrates that pectin-alginate films supplemented with GEO at 1 and 1.5% concentration are suitable for storing sliced bread.
Keywords: antioxidant, bread preservation, ginger essential oil, pectin-, alginate film, physical properties
Journal: Czech Journal of Food Sciences
Pages: 438-449
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/24/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/24/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0002.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:24-2025-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Xiaohui Sun
Author-Workplace-Name: Key Laboratory of Agro-products Quality and Safety of Xinjiang, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, P.R. China.
Author-Name: Wanhui Guo
Author-Workplace-Name: Key Laboratory of Agro-products Quality and Safety of Xinjiang, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, P.R. China.
Author-Name: Na Jiang
Author-Workplace-Name: Key Laboratory of Agro-products Quality and Safety of Xinjiang, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, P.R. China.
Author-Name: Shuangyu Cao
Author-Workplace-Name: Key Laboratory of Agro-products Quality and Safety of Xinjiang, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, P.R. China.
Author-Name: Lei Ma
Author-Workplace-Name: Key Laboratory of Agro-products Quality and Safety of Xinjiang, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, P.R. China.
Author-Name: Shenghong Liu
Author-Workplace-Name: Key Laboratory of Agro-products Quality and Safety of Xinjiang, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, P.R. China.
Title: Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential
Abstract: Xinjiang apricot is favoured by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimisation of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box-Behnken design (BBD), the best conditions were IL/ethanol (RIL/E) ratio of 1 : 2, solid-liquid ratio (RS/L) of 1 : 3, extraction time of 17 min and number of extractions of 3. The content of carotenoid extracted by ultrasonic-assisted [Bmim][BF4] ILs was 32.98 ± 0.27 μg.g-1 that of traditional extraction method was 25.05 ± 0.35 μg.g-1. Moreover, ultrasonic-assisted ILs extraction technology can shorten the extraction time, simplify the extraction steps and increase the extraction amount. Meanwhile, in order to recover and reuse ILs, ILs-ethanolic solution was frozen at temperatures lower than -80 °C, allowing the ILs precipitation and separation from the ethanol solution. Meantime, the antioxidant potential of five Xinjiang apricot varieties were evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] assays in vitro and analysed by UV-vis spectroscopy and Raman spectroscopy. The results showed Shushanggan apricot has the highest carotenoid content and the strongest antioxidant activity. In conclusion, this research further proves the advantage of ultrasonic-assisted ILs in carotenoid extraction and the potential to obtain valuable carotenoids from the apricot industries.
Keywords: Prunus armeniaca L., response surface design, ultrasonic-assisted ILs extraction, antioxidant activity
Journal: Czech Journal of Food Sciences
Pages: 398-410
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/26/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/26/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0003.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:26-2025-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Omar Saleh
Author-Workplace-Name: Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Author-Name: Hossam S. El-Beltagi
Author-Workplace-Name: Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
Author-Name: Abdelrahman R. Ahmed
Author-Workplace-Name: Food and Nutrition Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
Author-Name: Hefnawy Taha
Author-Workplace-Name: Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Author-Name: Haiam O. Elkatary
Author-Workplace-Name: Food and Nutrition Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
Author-Name: Abdalla El-Hadary
Author-Workplace-Name: Biochemistry Department, Faculty of Agriculture, Benha University, Benha, Egypt
Author-Name: Hoda A.S. Farag
Author-Workplace-Name: Food and Nutrition Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
Author-Name: Mahmoud Sitohy
Author-Workplace-Name: Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Author-Name: Ahmed Mahmoud Ismail
Author-Workplace-Name: Department of Arid Land Agriculture, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
Author-Name: Ali Osman
Author-Workplace-Name: Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Title: Enhancing rheological properties of dough and quality of potato fibre-enriched bread
Abstract: This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF, respectively. Protein, crude fibre, and ash levels significantly increased (P ≤ 0.05) with higher PF ratios. Moisture and carbohydrate contents were markedly reduced (P ≤ 0.05). The specific volume considerably decreased from 3.15 cm3.g-1 in the control to 2.9, 2.74, and 2.53 cm3.g-1 with the addition of 1, 2, and 3% PF to WF, respectively. All replacement samples exhibited no significant alterations (P ≤ 0.05) in L* values and substantially (P ≤ 0.05) increased values of yellowness (b*) in all fortified samples relative to the control. Sensory assessments revealed that PF can be incorporated into WF at concentrations of 1% and 2% without compromising the overall acceptability of bread compared to the control.
Keywords: wheat flour, farinograph, bread quality, water absorption, specific volume
Journal: Czech Journal of Food Sciences
Pages: 462-469
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/29/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/29/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0004.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:29-2025-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Özlem Üstün-Aytekin
Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Hamidiye Health Sciences, University of Health Sciences, İstanbul, Türkiye
Title: Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditions
Abstract: Encapsulation technology offers an effective strategy to enhance the bioavailability and stability of vitamin C by addressing its sensitivity to environmental factors. This study investigates the impact of formulation parameters, particularly lecithin concentration and high-pressure processing conditions, on the physicochemical properties, gastrointestinal stability, cytotoxicity, and shelf life of liposomal vitamin C formulations. Among the tested samples, Sample 1, prepared with 20% soybean lecithin and 20% ascorbic acid and processed at 400 bar with a single cycle, demonstrated superior performance. It exhibited a high zeta potential (-23.17 mV), uniform size distribution (317.5 ± 8.863 nm) and encapsulation efficiency of 77.6%, along with 85% vitamin C retention under simulated gastrointestinal conditions. Cellular uptake in Caco-2 cells reached 30%, and structural integrity was preserved for 240 days at 40 °C, indicating strong thermal stability. The results underscore that lecithin concentration had the most significant influence on encapsulation efficiency and liposome stability, compared to pressure intensity or the number of processing cycles. Furthermore, modulating the zeta potential through lipid composition and the energy applied to phospholipid solutions was found to be critical for improving bioavailability and ensuring long-term dispersion stability. In conclusion, the optimised liposomal formulation offers a promising vehicle for advanced vitamin C delivery with enhanced protection, bioaccessibility, and storage potential.
Keywords: hospholipid-based delivery systems, high-pressure processing, stability, size, encapsulation efficiency
Journal: Czech Journal of Food Sciences
Pages: 419-427
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/42/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/42/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0005.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:42-2025-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavel Nevrkla
Author-Workplace-Name: Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Author-Name: Eva Weisbauerová
Author-Workplace-Name: Department of Pig Breeding, Institute of Animal Science, Prague, Czech Republic
Author-Name: Svitlana Karvan
Author-Workplace-Name: Department of Pig Breeding, Institute of Animal Science, Prague, Czech Republic
Author-Name: Jan Sečkář
Author-Workplace-Name: Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Author-Name: Zdeněk Hadaš
Author-Workplace-Name: Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Author-Name: Miroslav Rozkot
Author-Workplace-Name: Department of Pig Breeding, Institute of Animal Science, Prague, Czech Republic
Author-Name: Drahomíra Čtvrtlíková Knitlová
Author-Workplace-Name: Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Title: Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score
Abstract: The nutritional quality of meat from pigs of the indigenous Prestice Black-Pied pig (PB) and the three-breed commercial hybrid of Large White × Landrace × Large Whitesireline (CH) was compared using these indicators: content of intramuscular fat, protein, saturated fatty acids (SFA) and essential amino acids (EAAs). The protein content and energy value of PB and CH meat were 20.12% and 22.56%, and 426.77 kJ.(100 g)-1 and 443.01 kJ.(100 g)-1, respectively. The lowest fat content (1.33%) and SFA content (0.33%) were found in the meat of commercial hybrid pigs. Leucine and lysine were the most predominant EAAs detected. Valine and leucine are the limiting AAs in studied meat as a protein source for children at 0.5-2 years of age. The compositions of AAs in PB and CH pork fully meet the protein needs of children over 2 years of age and adults. The calculated amount of pork meat provides the required daily intake of AAs and ensures 5-8% energy for children and 8-11% energy for adults at moderate physical activity. In general, the meat of Prestice Black-Pied pig and of the commercial hybrid showed the high nutritional value and quality and it can be recommended for consumption in the diet by children and adults.
Keywords: meat nutrients, protein quality, amino acids, pork consumption
Journal: Czech Journal of Food Sciences
Pages: 411-418
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/61/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/61/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0006.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:61-2025-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Çağlar Kaya
Author-Workplace-Name: Department of Horticulture, Faculty of Agriculture, Çanakkale Onsekiz Mart University, Çanakkale, Türkiye
Title: Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methods
Abstract: This study compares the bioactive compound contents and volatile profiles of products obtained from the 'Nero' variety of aronia (Aronia melanocarpa L.) fruits subjected to three different drying methods: freeze drying, vacuum drying, and hot air drying. Total phenolic content, total flavonoid content, and antioxidant activity were evaluated. The highest values were observed in the freeze-dried samples, with 67.9 mg GAE.g-1 dry weight (DW), 41.7 mg CE.g-1 DW, and 88.6% antioxidant activity, respectively. Vacuum drying resulted in moderate levels of bioactive compounds, while hot air drying yielded the lowest values. Volatile compound analysis, based on relative peak areas obtained from Gas Chromatography-Mass Spectrometry (GC-MS), indicated that freeze drying retained the highest levels of key aroma compounds, including hexanal (15.4%), ethyl acetate (13.9%), methyl acetate (5.7%), benzaldehyde (5.2%), 1-butanol (4.4%), linalool (3.5%), hexane (3.3%), and 2-nonanol (3.1%). The heatmap and ANOVA analyses consistently demonstrated that the drying method had a significant effect on volatile compound retention, with freeze drying identified as the most effective technique for preserving the native aroma profile. One-way ANOVA showed statistically significant differences between groups (P < 0.001). Multivariate analysis via Principal Component Analysis (PCA) revealed clear distinctions in both bioactive profiles and volatile compositions across the drying methods. Overall, freeze drying proved to be the most effective method for preserving both bioactive and volatile components in dried 'Nero' aronia fruits.
Keywords: Aronia melanocarpa L., phenolic content, gas chromatography-mass spectrometry, multivariate analysis, postharvest processing
Journal: Czech Journal of Food Sciences
Pages: 428-437
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/106/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/106/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0007.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:106-2025-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Aslihan Tüğen
Author-Workplace-Name: Department of Food Engineering, Institute of Sciences, Afyon Kocatepe University, Afyonkarahisar, Türkiye
Author-Name: Özge Taştan Ülkü
Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Yeditepe University, İstanbul, Türkiye
Title: Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastes
Abstract: This review evaluates the role of food waste reuse in sustainable food production, its associated health benefits, and technological advances in bioactive ingredient extraction. The research demonstrates that recycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals, and creates economic opportunities in the food industry. The process has been shown to enable the development of functional food ingredients, nutraceuticals (health-promoting food supplements), and biodegradable packaging solutions. The integration of biotechnological applications, microbial fermentation, and innovative processing methods has the potential to utilise food waste in the production of value-added products such as functional foods, biomaterials, and biofuels. The development of renewable technologies further enhances this potential. Overcoming safety risks, optimising extraction processes, and implementing global policies supporting food waste recycling are key to making sustainable solutions more effective and widespread. As new approaches emerge in research, the reuse of food waste and, therefore, achieving the zero waste goal will be facilitated by reducing the need for raw materials and increasing the added value in the food industry.
Keywords: antioxidants, bioactive components, food waste, functional ingredients, phenolic compounds
Journal: Czech Journal of Food Sciences
Pages: 377-397
Volume: 43
Issue: 6
Year: 2025
DOI: 10.17221/122/2025-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/122/2025-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202506-0008.txt
Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:6:id:122-2025-CJFS