Template-Type: ReDIF-Article 1.0 Author-Name: Natasa Lakic-Karalić Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Ladislav Vasilišin Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Staniša Latinović Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Goran Vučić Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Slavica Grujić Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Božana Odžaković Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Anastasija Tegeltija Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Author-Name: Ivana Čolić Author-Workplace-Name: Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina Title: Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat bread Abstract: Pumpkin seeds and their oil cake are often treated as by-products, but their composition and high nutritive and biological value makes them a promising material for nutritional enrichment of bakery products. The purpose of this study was to characterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects of their addition on the chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity of the wheat bread. Six experimental bread samples with 5, 10 and 15% of PSF or PSOCF added to wheat basic formulation, and a control wheat sample, were produced. Results indicated that addition of PSF and PSOCF led to higher ash, cellulose, protein, fat, total carotene and unsaturated fats content, which means that the experimental bread samples had a higher nutritional value. PSF addition had more positive effect on the textural characteristics and antioxidant activity of bread, than PSOCF addition. All bread samples (evaluated by 5-point scale multiplied with the coefficient of importance) had very high sensory quality (89.88-96.59% of maximal possible quality). The results confirmed that PSF and PSOCF are suitable for use in food industry for nutritional enrichment of wheat bread and related products. Keywords: wheat bakery products, seeds, pumpkin, chemical composition, product quality Journal: Czech Journal of Food Sciences Pages: 35-44 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/190/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/190/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0001.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:190-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Fang Gu Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Author-Name: MengYing Gao Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Author-Name: XueFeng Wang Author-Workplace-Name: Heilongjiang Provincial Research Institute of Quality Supervision and Inspection, Harbin, P.R. China Author-Name: MeiQi Lv Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Author-Name: JinLong Zuo Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Author-Name: Chong Tan Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Author-Name: Zhi Xia Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Author-Name: JunSheng Li Author-Workplace-Name: School of Food Engineering, Harbin University of Commerce, Harbin, P.R. China Title: Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy Abstract: Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with ageing duration, with 18-month-aged BBH brandy exhibiting the highest content and the richest aromatic variety. Clustering analysis via heat maps revealed that brandies aged 12 and 18 months grouped together, showing that ageing time correlated positively with most esters and alcohols and negatively with acids. No significant variations were observed in the contents of terpenes, aldehydes and ketones among the three brandy varieties. Keywords: brandy, barrel ageing, physicochemical properties, grape distillates Journal: Czech Journal of Food Sciences Pages: 71-81 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/20/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/20/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0002.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:20-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Crislayne Teodoro Vasques Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Name: Nicolas Bueno Mordhost Zeraik Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Name: Claudia Cirineo Ferreira Monteiro Author-Workplace-Name: Department of Design, State University of Maringa, Maringa, Brazil Author-Name: Antonio Roberto Giriboni Monteiro Author-Workplace-Name: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil Author-Workplace-Name: Department Food Engineering, State University of Maringa, Maringa, Brazil Title: Reduction of sodium chloride in bread using encapsulated salt Abstract: High salt (sodium chloride) consumption is a significant public health concern worldwide. There is strong scientific evidence that a high-sodium diet is associated with increased rates of several health problems. This article aims to replace the salt content of sliced bread with salt encapsulated in xanthan gum, providing a non-homogeneous distribution of salt to maintain the perception of salty taste. The key focus of this research is to maintain the product's sensory characteristics and ensure consumer acceptance, a crucial aspect in the success of any food product. For this purpose, three sliced bread formulations were developed and compared: Formulation 1 (F1) as the standard, and Formulations 2 (F2) and 3 (F3) using the encapsulated salt technique, with respective reductions of 30% and 50% in salt. Physicochemical analyses were performed on the products of the three bread formulations. Sensory analysis was also performed on the products from the three bread formulations, involving 80 untrained tasters, to evaluate and compare salt intensity. Thus, it was evaluated that F1 and F2 did not present statistical differences in the sodium content, while F3 presented a difference between the others. Therefore, it was possible to conclude that reducing sodium by 29% using xanthan gum encapsulation can be an alternative to reducing salt without lowering flavour perception. Keywords: non-homogeneous distribution, sensory, xanthan gum Journal: Czech Journal of Food Sciences Pages: 45-51 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/46/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/46/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0003.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:46-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Martin Amador Meza-Nieto Author-Workplace-Name: Institute of Agricultural Sciences, Autonomous University of Hidalgo State, Institute of Agricultural Sciences, Santiago Tulantepec, Hidalgo, Mexico Author-Name: María Guadalupe Torres-Cardona Author-Workplace-Name: Institute of Agricultural Sciences, Autonomous University of Hidalgo State, Institute of Agricultural Sciences, Santiago Tulantepec, Hidalgo, Mexico Author-Name: Sergio Soto-Simental Author-Workplace-Name: Institute of Agricultural Sciences, Autonomous University of Hidalgo State, Institute of Agricultural Sciences, Santiago Tulantepec, Hidalgo, Mexico Author-Name: Antonio de Jesús Cenobio-Galindo Author-Workplace-Name: Institute of Agricultural Sciences, Autonomous University of Hidalgo State, Institute of Agricultural Sciences, Santiago Tulantepec, Hidalgo, Mexico Author-Name: Rubén Jiménez-Alvarado Author-Workplace-Name: Institute of Agricultural Sciences, Autonomous University of Hidalgo State, Institute of Agricultural Sciences, Santiago Tulantepec, Hidalgo, Mexico Title: Exploring the potential use of two species of Dioscorea in composite flours for bakery products Abstract: Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mg GAE . (100 g)-1 dry matter] and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea flour (0-30%) to make composite doughs. Doughs containing D. composita exhibited superior biaxial extensibility (41.22 ± 11.9 mm at 20% substitution), compared to the control (21.4 ± 2.7 mm), indicating their potential for use in bread production. Meanwhile, doughs containing 20% or more D. bulbifera flour were more suitable for products such as biscuits or pitta bread. However, all composite doughs were harder to handle, likely due to gluten dilution and component interactions, regardless of the Dioscorea species used. Therefore, the Dioscorea species used in this study could be considered promising candidates for inclusion in suitable bakery products. Keywords: dough properties, bread making, dough rheology, textural analysis Journal: Czech Journal of Food Sciences Pages: 52-61 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/48/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/48/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0004.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:48-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mohammad A. Al-Kafaween Author-Workplace-Name: Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, Amman, Jordan Author-Name: Sajeda A. Al-Qubelat Author-Workplace-Name: Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, Amman, Jordan Title: Evaluation of antibacterial activities of two types of local Jordanian honey with Manuka honey: A comparative study Abstract: Honey is one of the oldest traditional medicines that has been highly reputed and widely used for the treatment of several human diseases for thousands of years. The purpose of this study was to: (i) evaluate and compare the antibacterial and antibiofilm activities of Shawkiat and Rabiee honeys with those of Manuka honey against Escherichia coli and Staphylococcus aureus; (ii) assess the anti-virulence potential of these honeys, by examining their impacts on the expression of five selected genes in E. coli and seven genes in S. aureus that have been previously shown to be involved in the microcolony, biofilm and virulence in the test organism. The antibacterial, antibiofilm and anti-virulence activities of these honeys against both bacteria were investigated by agar well diffusion, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curve, time-kill curve, microtiter plate and reverse transcription-quantitative real time polymerase chain reaction (RT-qPCR). The susceptibility tests showed promising antibacterial activities of Shawkiat and Rabiee honeys compared with Manuka honey against E. coli and S. aureus. The results showed that Manuka honey possessed the lowest MIC value against both bacteria with 20% (w/v) MIC and MBC of 25% (w/v). Slightly higher MIC values were shown by Shawkiat and Rabiee honeys against both bacteria with 25% (w/v) MIC and 50% (w/v) MBC values compared with Manuka honey. Growth curves demonstrated no growth of the two bacteria after treatment with MIC of all the tested honeys. Shawkiat and Rabiee honeys showed that both bacteria lost viability comparably with Manuka honey. The lowest concentration of Shawkiat and Rabiee honeys was able to inhibit and eradicate the biofilm of both bacteria compared with Manuka honey. The qPCR analysis showed that the expression of all the selected genes in both bacteria after treatment with all the tested honeys was downregulated and shared a similar overall pattern of gene expression, with a trend toward reduced expression of the virulence genes of interest. The results of this study indicate that Jordanian honeys possess antibacterial, antibiofilm and anti-virulence activities comparably with Manuka honey. This study revealed that Jordanian honey compared with Manuka honey inhibits E. coli and S. aureus planktonic cells and biofilm through the downregulation of genes required for growth, biofilm formation and motility. Keywords: antibiofilm, honey, Staphylococcus aureus, Escherichia coli, RT-qPCR Journal: Czech Journal of Food Sciences Pages: 16-34 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/76/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/76/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0005.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:76-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xizi Zhang Author-Workplace-Name: and Business University, Beijing, P.R. China Author-Name: Huijing Zhang Author-Workplace-Name: and Business University, Beijing, P.R. China Author-Name: Jiaxing Li Author-Workplace-Name: and Business University, Beijing, P.R. China Author-Name: Chenchen Qi Author-Workplace-Name: Xinjiang Xinkang Agricultural Development Co., Ltd, Urumqi, P.R. China Author-Name: Di Zhang Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China Author-Name: Wei Chen Author-Workplace-Name: and Business University, Beijing, P.R. China Author-Name: Chengtao Wang Author-Workplace-Name: and Business University, Beijing, P.R. China Title: Beta-hydroxy-beta-methylbutyrate in functional food ingredients: An overview of biosynthesis, metabolic mechanisms and applications Abstract: β-Hydroxy-β-methylbutyrate (HMB) is a metabolite of the essential amino acid leucine, which can be produced naturally in mammals and is also found in trace amounts in citrus fruits and fish. Studies have shown that HMB plays an important role in maintaining human health by improving muscle health and inhibiting muscle catabolism. This review summarises the synthesis and metabolism of HMB and discusses its potential use as a nutrient, highlighting and analysing the importance of HMB supplementation for athletes' physical recovery and the treatment of muscular dystrophy-related diseases between 2019 and 2025. This study will help us to deepen our understanding of the application of HMB as a dietary supplement for the treatment of different diseases, providing the latest insights into its sustainability. Keywords: β, -Hydroxy-β, -methylbutyrate supplementation, dietary supplement, muscle, exercise, disease Journal: Czech Journal of Food Sciences Pages: 1-15 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/88/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/88/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0006.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:88-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wadah Elsheikh Author-Workplace-Name: Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan Author-Name: Ilknur Ucak Author-Workplace-Name: Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Türkiye Title: The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C Abstract: This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of rainbow trout burgers stored at (4 ± 1 °C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physicochemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O2.kg-1), and the lowest thiobarbituric acid reactive substances (TBARS) level [1.159 malondialdehyde (MDA).kg-1]. Microbial results indicated that the shelf life of the treated groups was extended by up to 9 days compared to the control. The lowest counts of Enterobacteriaceae, yeast and mould, and lactic acid bacteria in OEO were 5.17, 4.87, and 5.10 log CFU.g-1, respectively, while the lowest counts of psychrophilic and mesophilic bacteria were observed in the REO group, at 6.34 and 6.29 log CFU.g-1, respectively. In conclusion, combining essential oils, particularly oregano and rosemary, with chitosan effectively enhances seafood freshness and extends its shelf life. Keywords: edible films, natural preservatives, lipid oxidation, antioxidants, antimicrobial, shelf life, seafood Journal: Czech Journal of Food Sciences Pages: 62-70 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/116/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/116/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0007.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:116-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Libor Kalhotka Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Jana Zemanová Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Petr Kouřil Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Radek Valach Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Jonáš Novotný Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Miroslav Jůzl Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Jan Slováček Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Title: Effect of protective cultures on selected parameters of fresh cheese Abstract: Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, thereby improving the safety and shelf life of dairy products. This study evaluated the effect of protective cultures on the physicochemical, microbiological, and sensory properties of fresh cheese during 21 days of storage at 6-8 °C. Three variants were prepared: a control with the starter culture CHN-19 and two experimental samples containing FreshQ® Cheese 3 and FreshQ® 9 (Lacticaseibacillus rhamnosus). The application of protective cultures resulted in a slightly faster acidification but did not significantly affect dry matter or fat content. Microbiological analysis revealed higher counts of lactic acid bacteria and generally lower counts of psychrotrophic microorganisms in samples containing protective cultures on several storage days, while Escherichia coli and moulds were not detected. Sensory evaluation indicated that cheeses with protective cultures, particularly FreshQ® 9, maintained a pleasant flavour and appearance even after 21 days of storage, whereas the control sample became sensorially unacceptable after approximately two weeks. The application of protective cultures therefore enhances the sensory stability and microbial safety of fresh cheeses without adversely affecting their technological characteristics. Keywords: dairy products, lactic acid bacteria, Lacticaseibacillus rhamnosus, microbial safety, sensory quality, physicochemical properties Journal: Czech Journal of Food Sciences Pages: 82-92 Volume: 44 Issue: 1 Year: 2026 DOI: 10.17221/190/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/190/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202601-0008.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:190-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Editorial Department Title: List of reviewers 2025 Journal: Czech Journal of Food Sciences Pages: I-II Volume: 44 Issue: 1 Year: 2026 File-URL: http://cjfs.agriculturejournals.cz/artkey/cjf-202601-0009_list-of-reviewers-2025.php File-Format: text/html File-URL: http://cjfs.agriculturejournals.cz/pdfs/cjf/2026/01/09.pdf File-Format: Application/pdf Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:1:id:cjf-202601-0009