Template-Type: ReDIF-Article 1.0 Author-Name: Anh Duy Do Author-Workplace-Name: CIRTech Institute, HUTECH University, Ho Chi Minh City, Vietnam Author-Name: Xuyen Nguyen Le Bao Author-Workplace-Name: Department of Life Science, College of Natural Sciences, Hanyang University, Seoul, Republic of Korea Author-Name: Hong Viet La Author-Workplace-Name: The Institute for Scientific Research and Application, Hanoi Pedagogical University 2, Phu Tho Province, Vietnam Author-Name: Thach Phan Van Author-Workplace-Name: Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam Title: Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluation Abstract: This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 ± 16.89 mg gallic acid equivalents (GAE).L-1 and 44.54 ± 3.35 mg quercetin equivalents (QE).L-1, respectively], which coincided with enhanced antioxidant activity as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The fermented beverage also demonstrated antibacterial activity against Escherichia coli, Salmonella typhi, Vibrio cholerae, and Staphylococcus aureus, together with moderate α-amylase inhibitory activity. Sensory evaluation showed higher overall acceptability for artichoke-based kombucha compared with the conventional tea-based formulation. Collectively, these findings indicate that artichoke can be effectively utilised as a substrate for kombucha fermentation, resulting in a beverage with promising in vitro functional properties and favourable sensory quality. Keywords: Cynara scolymus, alternative substrate, SCOBY fermentation, phenolic biotransformation, functional beverage, antioxidant activity, antibacterial activity, ⍺, -amylase inhibition Journal: Czech Journal of Food Sciences Pages: 217-237 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/90/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/90/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0001.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:90-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xinhui Wang Author-Workplace-Name: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Workplace-Name: Chengdu National Agricultural Science and Technology Center, Chengdu, P.R. China Author-Name: Tingting Yang Author-Workplace-Name: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Name: Lele Zhao Author-Workplace-Name: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Name: Yuxi Zhou Author-Workplace-Name: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Name: Yi Jie Zhang Author-Workplace-Name: Xinjiang Academy of Agricultural Sciences, Urumqi City, P.R. China Author-Name: Yang Liu Author-Workplace-Name: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China Title: Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus root Abstract: Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and ΔE value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the activities of browning-related enzymes peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) during storage, consequently curbing the accumulation of total phenolic content. Compared to the control group, the treatment significantly affected the increase in total colony count and altered the structure of the microbial community. In this paper, microbial sequencing results showed that the treatment significantly inhibited the growth of Duganella and Janthinobacterium. Finally, the results showed that the compound preservative delayed the quality change of fresh-cut lotus root and prolonged its shelf life by up to 10 days. This study provides a theoretical basis for further application in post-harvest fruit and vegetable preservation and processing. Keywords: compound preservative, browning inhibition, quality maintenance, microbial community Journal: Czech Journal of Food Sciences Pages: 238-250 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/9/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/9/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0002.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:9-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mei Lu Author-Workplace-Name: Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China Author-Name: Yining Dou Author-Workplace-Name: Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China Author-Name: Jialing Xu Author-Workplace-Name: Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China Author-Name: Yuanyuan Zhang Author-Workplace-Name: Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China Title: Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties Abstract: This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS gels. Furthermore, TMPs could be bound to CS through non covalent interactions by infrared spectroscopy analysis, and TMPs could increase the thermal stability, reduce ΔH values of TMPs-CS gels, and reduce its thermal decomposition temperature. The microstructure of TMPs-CS gels exhibited the honeycomb-like porous structure, and TMPs could enhance the pore size and accelerate the destruction of TMPs-CS gels particles. The findings contribute to expanding the application of polysaccharides in starch-based foods Keywords: polysaccharides, corn starch, gel, structure, properties Journal: Czech Journal of Food Sciences Pages: 251-263 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/52/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/52/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0003.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:52-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Junpeng Bao Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Workplace-Name: Aksu Institute of Apple, Aksu, P.R. China Author-Name: Mengyi Li Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Name: Ziwei Liu Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Name: Shuhui Zhang Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Name: Longying Pei Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Workplace-Name: Aksu Institute of Apple, Aksu, P.R. China Author-Name: Qiuru Yin Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Name: Gelin Lü Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Name: Litao Zhang Author-Workplace-Name: Aksu Tianci Trading Company Limited, Aksu, P.R. China Author-Name: Heng Zhang Author-Workplace-Name: Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, P.R. China Author-Name: Jianli Ding Author-Workplace-Name: Aksu Institute of Apple, Aksu, P.R. China Author-Name: Jia Li Author-Workplace-Name: Aksu Institute of Apple, Aksu, P.R. China Author-Workplace-Name: Western-style Pre-made Dish Quality Innovation R&D Center, China Jiliang University, Hangzhou, P.R. China Title: Study on the browning mechanism of apple juice based on untargeted metabolomics Abstract: Browning of apple juice is a major quality defect that occurs during storage, yet the molecular basis of the browning process remains unclear. This study utilised an untargeted metabolomics approach to investigate the untargeted metabolomic differences in Xinjiang Aksu sugarheart apple juice before and after 100 days of storage. Employing high-resolution liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF/MS), we identified 6 264 metabolites, with 1 588 significantly upregulated and 1 158 downregulated. Multivariate statistical analysis, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), revealed that storage time was the primary factor affecting metabolic differences (PCA1 : 55.54%; OPLS-DA Q2Y = 0.971). Key findings suggest that browning is triggered by enzyme activation through tyrosine metabolism activation (substrate supply) and dopaquinone accumulation. Changes in transmembrane transport by ABC transporters also contribute to this process. Non-enzymatic browning is exacerbated by Maillard intermediate products and lipid peroxidation products. Simultaneously, disrupted glutathione metabolism and antioxidant system failure lead to redox imbalance. KEGG enrichment analysis indicated coordinated changes in phenylpropanoid biosynthesis (secondary metabolic polymerisation), alkaloid metabolism, and the pentose phosphate pathways. These results suggest that oxidative stress, cell membrane damage, and polyphenol metabolism disturbances are key drivers of apple juice browning, offering a molecular foundation for quality control in apple juice production. Keywords: apple juice browning, oxidative stress, tyrosine metabolism, transmembrane transport, untargeted metabolomics Journal: Czech Journal of Food Sciences Pages: 204-215 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/87/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/87/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0004.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:87-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Feray İnci Maden Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Türkiye Author-Name: Salih Özdemir Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Türkiye Title: Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survivalin yoghurt-based icecreams Abstract: This study examined the effects of milk origin (cow versus buffalo), probiotic delivery form (free cells versus alginate-encapsulated Lactobacillus acidophilus ATCC 4356), and inulin supplementation on microbial viability, physicochemical properties, and melting behaviour of yoghurt ice cream over a 60 day storage period. Ten formulations were evaluated on days 1, 15, 30, and 60 for total and probiotic counts, yeast and mould levels, pH, titratable acidity, drip time, viscosity (measured at 30 and 50 rpm), and overrun. Buffalo milk samples containing encapsulated probiotics and inulin showed the highest Lactobacillus acidophilus counts (reaching 5.97 log CFU.g-1), the greatest resistance to melting (first drip: 97.14 min), the highest viscosity (20.166 Pa.s at 30 rpm), and the highest overrun (34.77%), whereas cow milk controls exhibited the lowest microbial survival and melting performance. Encapsulation markedly improved probiotic stability; in most encapsulated samples, yeast and mould counts remained below 2.00 log CFU.g-1 after 30 days, and this was accompanied by higher pH values (maximum 4.99 ± 0.04) and more controlled titratable acidity levels (0.57-0.87%). These findings indicate that alginate microencapsulation, particularly within buffalo milk matrices, effectively enhances probiotic viability and the functional quality of frozen dairy products. Keywords: Bubalus bubalis, synbiotic, prebiotic, texture profile, sensory properties, shelf-life Journal: Czech Journal of Food Sciences Pages: 181-191 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/107/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/107/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0005.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:107-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bayram Çetin Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kayali Campus, Kirklareli, Türkiye Author-Name: Christina Rehagel Author-Workplace-Name: Faculty of Food and Nutrition Sciences, Hochschule Niederrhein, University of Applied Sciences, Mönchengladbach, Germany Author-Name: Ömer Akineden Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kayali Campus, Kirklareli, Türkiye Author-Workplace-Name: Dairy Sciences, Institute of Veterinary Food Science, Justus-Liebig-University Giessen, Giessen, Germany Title: Enhancing labneh with freeze-dried fruits or fruit flavours: Effects on physicochemical, microbiological, and sensory properties Abstract: The present study aimed to formulate novel labneh variants containing freeze-dried fruit pieces or fruit flavour and to evaluate their influence on physicochemical properties, microbiological quality, and sensory acceptance during storage. For this purpose, fruit-piece labneh was prepared by incorporating 6% freeze-dried strawberry, blackberry, or kiwi pieces, while fruit-flavoured labneh was formulated by adding 0.01% colouring and 0.1% fruit flavour derived from strawberry, blackberry, or kiwi juice. The labneh variants developed in this study were subjected to additional post-fermentation pasteurisation followed by hot filling. Samples were analysed on days 1, 7, 15, and 30 of storage for selected physicochemical, microbiological and sensory parameters. Compared with plain labneh, fruit-piece samples showed increased dry matter content, except for those containing kiwi. Conversely, water activity and fat content decreased, and variations in titratable acidity and pH were influenced by the type of fruit added. Microbiological analyses based on classical indicator microorganisms revealed low levels of total aerobic mesophilic bacteria ranging from 1.5 × 101 to 8.1 × 101 CFU.g-1. The Enterobacteriaceae, Escherichia coli, yeasts and moulds were not detected, indicating good product safety. Notably, structural defects such as syneresis and increased bitterness were determined in kiwi-piece samples during storage. Sensory evaluation indicated that strawberry-flavoured, blackberry-flavoured, and strawberry-piece labneh were the most preferred by panellists. Overall, fruit- or flavour-enriched labneh produced with an additional post-fermentation heat treatment represents an attractive option for product diversification in the dairy industry. Based on their satisfactory safety, good microbiological stability and high sensory acceptance, these variants offer a strong potential for industrial application. Keywords: concentrated fermented milk, fruit enrichment, post-fermentation heat treatment, shelf-life stability, water activity, lactic acid fermentation Journal: Czech Journal of Food Sciences Pages: 216-226 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/189/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0006.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:189-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ziya Binat Author-Workplace-Name: Fig Research Institute, Incirliova, Aydin, Türkiye Author-Name: Ayşegül Kirca-Toklucu Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Türkiye Title: Production and quality assessment of fig wine: A comparative study on Turkish fig varieties Abstract: This study aimed to produce technologically viable fig wines from two main Turkish fig varieties (Sarilop and Bursa Siyahi) and to evaluate their quality and acceptability. Fig musts were prepared at two soluble solids concentrations (17 and 24 °Bx) using fresh and sun-dried Sarilop (yellow-coloured) and fresh Bursa Siyahi (dark purple-coloured) figs. Total phenolic content of fig wines ranged from 223.21 to 267.98 mg gallic acid equivalents (GAE).L-1, while total antioxidant capacity varied from 3.73 to 4.42 µmol Trolox.(100 mL)-1 (ABTS) and 35.09 to 69.30 µmol Trolox.(100 mL)-1 (DPPH). Wines produced from fresh Bursa Siyahi figs exhibited the highest antioxidant activity. Both fig variety and fruit form (fresh or dried) significantly affected phenolic composition. Epicatechin and chlorogenic acid were predominant in wines produced from fresh Bursa Siyahi figs, whereas rutin was dominant in wines made from fresh Sarilop figs. Wines produced from musts with 24 °Bx showed significantly higher descriptive sensory scores than those produced from musts with 17 °Bx (P < 0.05). No significant difference in overall impression was observed between wines made from fresh and dried Sarilop figs. Keywords: phenolics, antioxidant capacity, sensory properties, Sarilop, Bursa Siyahi Journal: Czech Journal of Food Sciences Pages: 192-203 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/201/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/201/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0007.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:201-2025-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 Title: Current trends and future perspectives in dairy by-product valorisation Abstract: The increase in milk production and demand for dairy products worldwide has led to the emergence of a wide variety of products in the sector, whilst a high volume of solid (sludge) and liquid waste is also generated. Dairy industry wastes, due to their high organic load (biological oxygen demand, chemical oxygen demand), high moisture content and variable composition, can cause significant environmental and economic problems when disposed of directly. The aim of this research is to determine current methods and possible future trends for the valorisation of dairy industry by-products (whey, casein and lactose-containing wastes, wastewater and sewage sludge). Literature from 2010-2025 was systematically screened in databases such as Web of Science, ResearchGate, ScienceDirect, PubMed and Google Scholar in line with the PRISMA guide, and a total of 34 documents were examined. According to the results, various technologies aimed at conversion into valuable products (valorisation) and integration into the circular economy have come to the fore. Thermochemical methods such as hydrothermal carbonisation (HTC), hydrothermal liquefaction (HTL), pyrolysis and gasification increase energy and chemical substance recovery from wastes with high moisture content. Biological methods (anaerobic and aerobic digestion, composting, microbial fermentation) yield value-added products such as biogas, compost, bioplastic and single cell protein (SCP). The necessity of integrated systems combining both thermochemical and biological approaches is also established in the literature. Keywords: valorisation, industry, milk, thermochemical methods, biological treatment Journal: Czech Journal of Food Sciences Pages: 167-180 Volume: 44 Issue: 3 Year: 2026 DOI: 10.17221/7/2026-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7/2026-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202603-0008.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:3:id:7-2026-CJFS