Template-Type: ReDIF-Article 1.0 Author-Name: Minghong Bian Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Xuan Wu Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Qiang Xu Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Shaolong Li Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Yuli Fang Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Yujie Chen Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Hongbing Liao Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Author-Name: Xiancui Tian Author-Workplace-Name: Xichang Food and Drug Rapid Inspection and Testing Station, Xichang, P.R. China Author-Name: Baolin Han Author-Workplace-Name: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China Title: Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysis Abstract: As a traditional Chinese alcoholic beverage with profound historical and cultural significance, the herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating a broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavour Baijiu as raw materials, the effects of solid-to-liquid ratio (1 : 4-1 : 12 g.mL-1), ethanol concentration (36-48% vol), extraction time (25-45 min), and temperature (45-65 °C) on flavonoid content and sensory quality were systematically investigated through single-factor and orthogonal experiments. Optimal extraction conditions were determined as follows: solid-to-liquid ratio of 1 : 8 g.mL-1, ethanol concentration of 42% vol, extraction duration of 33 min, and temperature of 55 °C. Under these conditions, the resulting liqueur exhibited an ethanol content of 40.4% vol, total acid of 1.6 g.L-1, total sugar of 12.6 g.L-1, dry extract of 0.65 g.L-1, and dihydromyricetin (DMY) content of 8 g.(100 g)-1. The product achieved a sensory score of 90/100, characterised by a clarified pale-green appearance, rich aroma, and retention of the rattan tea distinctive flavour profile. These findings provide a theoretical foundation for optimising the production of functional herbal liqueurs and advancing the rattan tea-based product innovation. Keywords: dihydromyricetin, herbal liqueur, flavonoid, extraction conditions Journal: Czech Journal of Food Sciences Pages: 282-296 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/53/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/53/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0001.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:53-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Triana Lindriati Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Author-Name: Siti Mutimmah Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Author-Name: Maryam Husnul Istiqomah Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Author-Name: Melania Anggraini Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Author-Name: Herlina Herlina Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Author-Name: Sih Yuwanti Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Author-Name: Asmak Afriliana Author-Workplace-Name: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia Title: Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extract Abstract: Cocoa pods are an underutilised agro-industrial waste rich in pectin and polyphenols. This research developed cocoa pod extract as a base material for antioxidant edible films by incorporating black or green tea extracts as solvents. Five formulations were prepared, which differ in solvent: distilled water, 50% v/v, and 100% v/v of black or green tea extract. Using tea extracts as a solvent significantly (P ≤ 0.05) increased total polyphenol content, antioxidant activity, and tensile strength, while reducing solubility, elongation, and water vapour transmission rate. Green tea extract showed higher effects than black tea extract. The edible film prepared with 100% v/v green tea extract exhibited the highest polyphenol content [18.09 ± 1.49 mg gallic acid equivalents (GAE).g-1] and DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition (52.28 ± 2.6%), and effectively prevented peroxide formation in peanut oil. Fourier transform infrared spectroscopy (FTIR) analysis revealed enhanced hydrogen bonding between macromolecules upon incorporation of tea extracts, thereby improving mechanical strength and water barrier properties. These results show the potential of cocoa pod extract, when incorporated with green tea extracts, to produce a good physical and mechanical performance while preserving antioxidant properties. Keywords: mechanical properties, water vapour transmission rate, total polyphenol, antioxidant properties, FTIR Journal: Czech Journal of Food Sciences Pages: 306-314 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/81/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/81/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0002.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:81-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aslihan Tüğen Author-Workplace-Name: Department of Food Engineering, Afyon Kocatepe University Institute of Sciences, Afyonkarahisar, Türkiye Author-Name: Louiza Belkacemi Author-Workplace-Name: Laboratory of Agricultural, Agri-food Production Techniques and Sustainable Development, Higher School of Agronomy of Mostaganem, Mostaganem, Algeria Title: Modern advanced food safety and smart traceability systems Abstract: This systematic review article aimed to examine the effects of digitalisation in the field of food safety and traceability on applications and the challenges encountered in the context of the food industry. The decentralised structure of blockchain technology prevents forgery in records. It has been determined that tools such as IoT sensors and Radio Frequency Identification (RFID) facilitate quality control and logistic processes, ensure consumer trust, savings and cost reduction in logistics and supply. High investment and energy costs make it difficult to use these technologies. The incompatibility of regulatory policies and standards in different countries is a factor that makes difficult to create a global food traceability ecosystem. Despite all these challenges, blockchain and IoT technologies are expected to contribute more to food safety and traceability applications in the future. Keywords: food fraud, food law, digitalisation, blockchain, Internet of Things, RFID, digital food monitoring Journal: Czech Journal of Food Sciences Pages: 265-281 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/130/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/130/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0003.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:130-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shirin Gull Author-Workplace-Name: Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan Author-Name: Huma Umbreen Author-Workplace-Name: Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan Author-Name: Mahr Un Nisa Author-Workplace-Name: Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan Author-Name: Abid Rashid Author-Workplace-Name: Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Pakistan Title: Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activity Abstract: The core objective of the present study was to develop a novel nanocomposite pectin/chitosan hydrogel based on green-synthesised zinc oxide nanoparticles (ZnO NPs-L). For this purpose, zinc oxide nanoparticles were prepared by the solution casting method, using extract from aloe vera leaves, and were incorporated into pectin/chitosan hydrogels (0, 10, and 20%). The nanoparticles were analysed using scanning electron microscopy, X-ray diffraction, UV-Vis, and FTIR (Fourier transform infrared) spectroscopy. Moreover, the hydrogels were evaluated through FTIR, scanning electronic microscopy, atomic force microscopy, gel fraction, contact angle measurements, swelling ratio, investigations of thermal stability, mechanical strength and antibacterial activity. The structural heterogeneity and surface roughness of the hydrogel were evidenced by SEM analysis. The results showed that incorporation of ZnO NPs-L into hydrogel enhanced gel fraction to > 65%, surface wettability to > 64°, tensile strength to > 5.8 MPa, and swelling ratio to > 4 140 in a dose-dependent manner. Further, ZnO NPs-L (20 mg) loaded hydrogels exhibited the highest zone of inhibition against Escherichia coli (> 13 mm) and Staphylococcus aureus (> 12 mm). The findings suggested that pectin/chitosan/ZnO NPs-L hydrogels have appropriate mechanical flexibility, swelling behaviour and antibacterial activities, which are required for their effective use in the biomedical and agricultural sectors. Keywords: green nanotechnology, aloe vera extract, biopolymer matrix, nanocomposites, biomaterials Journal: Czech Journal of Food Sciences Pages: 326-341 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/159/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0004.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:159-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xiaoying Zhang Author-Workplace-Name: Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Workplace-Name: Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China Author-Name: Ye Wang Author-Workplace-Name: Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Workplace-Name: Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China Author-Name: Jiayu Li Author-Workplace-Name: Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Workplace-Name: Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China Author-Name: Zixiong Zhang Author-Workplace-Name: Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Workplace-Name: Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China Author-Name: Caixia Chen Author-Workplace-Name: Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Workplace-Name: Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China Author-Name: Yao Teng Author-Workplace-Name: Institute of Mountain Resources of Guizhou Province, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Name: Xiuqin Long Author-Workplace-Name: Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China Author-Workplace-Name: Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China Title: CaCl2-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis) Abstract: Passion fruit (Passiflora edulis) is a highly perishable climacteric fruit that is susceptible to rapid postharvest deterioration including pericarp shrinkage and pulp separation. In this study, six preservation treatments were assessed for maintaining the quality of 'Qinguo No. 9' passion fruit: control (20 °C), water + 20 °C, 4 °C alone, water + 4 °C, CaCl2 + 20 °C, and their combination (CaCl2 + 4 °C). The lowtemperature treatments markedly decreased significantly reduced cumulative weight loss and maintained higher edible rates, with 4 °C alone showing the strongest effect in reducing weight loss. In terms of nutritional attributes, the CaCl2 + 4 °C treatment produced the highest soluble sugar content during the middle stage of storage. In addition, both CaCl2 + 4 °C and CaCl2 + 20 °C treatments significantly delayed flavonoid degradation and maintained elevated total phenolic levels during late storage, suggesting a synergistic interaction between calcium and low temperature in regulating secondary metabolism. Rather than simply optimising individual quality indicators, the combined treatment effectively balanced water retention, sugar accumulation, and antioxidant preservation throughout storage. These results indicate that CaCl₂ + 4 °C treatment represents a feasible strategy for extending the commercial shelf life of passion fruit while preserving both sensory and nutritional properties, particularly through improved mid-term sugar retention and enhanced latestage phenolic maintenance. Keywords: climacteric fruit, postharvest physiology, cold storage, calcium treatment, secondary metabolism, shelf-life extension Journal: Czech Journal of Food Sciences Pages: 315-325 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/163/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/163/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0005.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:163-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Talal Lahreche Author-Workplace-Name: Department of Biology, Faculty of Natural Sciences, Ziane Achour University, Djelfa, Algeria Author-Name: Karima Aoues Author-Workplace-Name: Laboratory of Sciences, Food Technologies and Sustainable Development, Agri-Food Department, Faculty of Natural and Life Sciences, Saad Dahlab University, Blida, Algeria Author-Name: Lydia Yasmine Kebir Author-Workplace-Name: Laboratory of Sciences, Food Technologies and Sustainable Development, Agri-Food Department, Faculty of Natural and Life Sciences, Saad Dahlab University, Blida, Algeria Title: Antimicrobial effect of Thymus vulgaris and Rosmarinus officinalis L.essential oils against Gram-positive bacteria inoculated in cooked turkey breasts stored under different temperatures Abstract: In order to simulate post-cooking contamination, the study evaluated the effects of storage temperature on the antibacterial activity of essential oils (EOs) of Rosmarinus officinalis L. (0.6%) and Thymus vulgaris (0.3%) added to cooked turkey breasts inoculated with Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), and Listeria innocua (ATCC 33090). The turkey breasts were packaged aerobically and stored at 3 ± 1 °C for 120 h, 8 ± 1 °C for 120 h, and 3 ± 1 °C for 24 h, followed by 12 h at 25 ± 1 °C, and at 3 ± 1 °C until the end of storage (120 h). Sensory assessments and microbial analysis were performed at 0, 24, 36, 72, and 120 h of storage. A gas chromatography-mass spectrometry was used to analyse the components of the EOs; the major components in rosemary EO were 1,8-cineole (40.99%), α-pinene (13.40%), and campohr (10.92), while thyme EO was dominated by thymol (35.72%), o-cymene (20.65%), and γ-terpinene (8.81%). Thyme EO application led to a significant (P < 0.05) reduction of bacterial growth at each day of testing and was unaffected by abused storage temperature, while rosemary EO, when used at 0.6%, was found to be effective against L. innocua cells during regular and inadequate storage (3 ± 1 °C and 8 ± 1 °C). According to sensory analysis, samples containing thyme and rosemary EO received better scores than the control. These results demonstrate that thyme and rosemary EOs have significant antibacterial activity and can be recommended as a preservative except for post-contamination. Keywords: essential oil emulsions, bacterial strains, cooked meat, storage temperature, post-cooking contamination Journal: Czech Journal of Food Sciences Pages: 297-305 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/186/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/186/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0006.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:186-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R.R.G.H.N. Senarathna Author-Workplace-Name: Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka Author-Name: T.C. Kananke Author-Workplace-Name: Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka Title: Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilagein set yoghurt Abstract: Stabilisers are widely used in yoghurt production to improve texture, consistency, and gel stability while minimising syneresis. Although gelatine is commonly applied for this purpose, ethical and sustainability concerns have increased interest in plant-based alternatives. This study evaluated Terminalia arjuna leaf mucilage powders as a natural stabiliser in set yoghurt. Mucilage was dried by freeze drying, microwave drying, and oven drying, incorporated at 0.6-1.0% (w/w), and compared with gelatine-stabilised yoghurt for physicochemical, textural, and sensory properties. The drying method and concentration significantly affected yoghurt quality. Yoghurt containing 1.0% freeze-dried mucilage powder showed the highest water-holding capacity (58.40 ± 0.10%) and lowest syneresis (22.10 ± 0.10%), with sensory and proximate characteristics comparable to the gelatine control. These results demonstrate that freeze-dried T. arjuna leaf mucilage, at an optimised concentration, is a promising plant-based alternative to gelatine in set yoghurt. Keywords: fermented dairy product, gelatine substitute, plant hydrocolloid, syneresis, water holding capacity Journal: Czech Journal of Food Sciences Pages: 342-352 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/16/2026-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/16/2026-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0007.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:16-2026-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Özge Demir Author-Workplace-Name: Department of Chemical Engineering, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye Author-Name: Fatma Nur Baştürk Author-Workplace-Name: Department of Biology, Faculty of Science, Istanbul University, Istanbul, Türkiye Author-Name: Yusufcan Gerçek Author-Workplace-Name: Department of Biology, Faculty of Science, Istanbul University, Istanbul, Türkiye Author-Name: Emel Mataraci Kara Author-Workplace-Name: Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Istanbul University, Istanbul, Türkiye Author-Name: Şah İsmail Kirbaşlar Author-Workplace-Name: Department of Chemical Engineering, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye Title: Antioxidant potential and antimicrobial activity of coloured onion peels extracted using ultrasound-assisted deep eutectic solvents Abstract: In this study, the most effective deep eutectic solvent (DES) for extracting antioxidants from purple onion peel was identified using total antioxidant capacity (TAC) values obtained by the CUPRAC assay. The DES systems used in this study consisted of choline chloride (ChCl) combined with ethylene glycol (EG), diethylene glycol (DiEG), triethylene glycol (TriEG), tetraethylene glycol (TetEG), 1,4-butanediol (1,4-but), and 1,2-propanediol (1,2-pro) at a molar ratio of 1 : 2 with 30% water content. All DESs were characterised in terms of Fourier transform infrared (FTIR) spectra, viscosity, density, and pH. Ultrasound-assisted extraction was optimised using response surface methodology, resulting in a maximum TAC of 582.96 mg Trolox equivalent (TE).g-1 dry sample (DS) for ChCl : 1,4-but : H2O, which was almost twice the amount achieved with 70% ethanol. Antioxidant parameters, including TAC, total phenolic content, total flavonoid content, and radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)], were evaluated for purple, red, brown, and white onion peels. Antimicrobial activity was assessed using the broth microdilution method. HPLC analysis was employed to quantify phenolic and flavonoid compounds, revealing significant compositional differences among the onion peels. Overall, the results demonstrate that purple and red onion peels exhibit superior antioxidant and antimicrobial properties, supporting their potential as sustainable sources of natural antioxidants. Keywords: ultrasound-assisted extraction, CUPRAC assay, phenolic compounds, flavonoids, HPLC analysis, Allium cepa Journal: Czech Journal of Food Sciences Pages: 353-367 Volume: 44 Issue: 4 Year: 2026 DOI: 10.17221/33/2026-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/33/2026-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202604-0008.txt Handle: RePEc:caa:jnlcjf:v:44:y:2026:i:4:id:33-2026-CJFS