Template-Type: ReDIF-Article 1.0 Author-Name: Isti Handayani Author-Workplace-Name: Department of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, Indonesia Author-Name: Aisyah Tri Septiana Author-Workplace-Name: Department of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, Indonesia Author-Name: Budi Sustriawan Author-Workplace-Name: Department of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, Indonesia Author-Name: Karseno Author-Workplace-Name: Department of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, Indonesia Title: Microwave-assisted extraction of annatto: Effects of pH and time on antibacterial activity Abstract: Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract was quantified to examine the correlations between phenolic concentration and antibacterial activity. The findings revealed that extraction at pH 4 for 2 min yielded the most pronounced antibacterial activity with a minimum inhibitory concentration (MIC) of 5%. The application of a 20% annatto extract resulted in the lowest viable cell counts of both E. coli and S. aureus. Variations in pH and extraction time did not result in significant differences in total phenolic content, suggesting that antimicrobial efficacy may be influenced not only by phenolic concentration but also by the specific profile of active compounds.  Keywords: Bixa orellana seeds, food-grade extract, phenolic compounds, Escherichia coli, Staphylococcus aureus Journal: Czech Journal of Food Sciences Number: 46275 Volume: preprint DOI: 10.17221/129/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/129/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-000004-6275.txt Handle: RePEc:caa:jnlcjf:v:preprint:id:129-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Caihong Xu Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, P.R. China Author-Name: Xi Chen Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, P.R. China Author-Name: Ping Yang Author-Workplace-Name: College of Preschool and Primary Education, Shenyang Normal University, Shenyang, P.R. China Author-Name: Shengzhong Dong Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, P.R. China Author-Name: Qingyu Yang Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, P.R. China Title: Optimisation of polyphenol extraction from Chinese Baijiu distillers' spent grains: Stability and antioxidant capacity Abstract: Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid-solid ratio. Results demonstrated that the optimal process conditions were a cellulase dosage of 4.0%, an enzyme temperature of 50 ºC and a liquid-solid ratio of 40 mL.g-1, obtaining a polyphenol yield of 4.20 ± 0.10 mg.g-1. Stability assessment indicated that DGP retained 68.9 ± 1.8% of the phenolic content after 7 days of frozen storage at -18 ºC, exhibiting better preservation than storage under refrigeration (47.9 ± 2.1%) and room temperature (45.5 ± 3.2%) conditions. Antioxidant assays showed concentration-dependent (0.50-8.0 µg.mL-1) scavenging capacities for ABTS (IC50 = 6.0 µg.mL-1) and DPPH (IC50 = 2.8 µg.mL-1). These findings offer valuable insights for the transformation of distillery byproducts into functional food ingredients while simultaneously addressing the challenges of solid waste management in alcoholic beverage production. Keywords: Chinese Baijiu byproduct, phenolic compounds, response surface methodology, storability, radical scavenging activity Journal: Czech Journal of Food Sciences Number: 45407 Volume: preprint DOI: 10.17221/64/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/64/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-000004-5407.txt Handle: RePEc:caa:jnlcjf:v:preprint:id:64-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iveta Klojdová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Nujamee Ngasakul Author-Workplace-Name: DRIFT-FOOD, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic Author-Name: Šarka Horačková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Eva Musilová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Ladislav Čurda Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Jiří Štětina Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Title: The use of by-products for the improvement of techno-functional properties of dairy products Abstract: A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality. Keywords: valorisation of by-products, sustainable food chain, dairy science, texture, bioactive compounds Journal: Czech Journal of Food Sciences Number: 47567 Volume: preprint DOI: 10.17221/218/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/218/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-000004-7567.txt Handle: RePEc:caa:jnlcjf:v:preprint:id:218-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Salma Berrouch Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Workplace-Name: Higher School of Technology of El Kelaa des Sraghna, Cadi Ayyad University, El Kelaa des Sraghna, Morocco Author-Name: Nouhaila El Fellaki Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Name: Abdelkader Biary Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Name: Hibatallah Lachkar Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Name: Houda Rafi Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Name: Halima Rouane Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Name: Simeon Goïta Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Author-Name: Jamal Eddine Hafid Author-Workplace-Name: Laboratory of Bioresources and Food Safety, Faculty of Sciences and Technology, Cadi Ayyad University, Marrakech, Morocco Title: Occurrence of Norovirus genogroup II in leafy greens in the region of Marrakech using a molecular method Abstract: Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are a leading cause of foodborne disease. These viruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies on HuNoV in vegetables have been conducted, few have focused on Morocco. This study aimed to detect HuNoV in leafy greens collected in the region of Marrakech region over a fifteen-week period (March-June 2023). For this purpose, 112 samples (coriander, lettuce and parsley) were collected and analysed using the ISO 15216-2:2019 method with minor modifications, after validation. The method involved eluting viruses using an alkaline buffer, concentrating them through polyethylene glycol precipitation, and detecting viral RNA via real-time RT-PCR. The applied method yielded variable recovery rates among the tested matrices, with coriander showing the highest recovery (1.5%), followed by lettuce (1.2%) and parsley (0.6%), confirming a significant matrix-dependent variation in HuNoV recovery (ANOVA, P < 0.001). This method enabled the assessment of leafy green contamination, which was found to be 0.89% (1/112). This study underscores the need to enhance detection methods to better assess the risks associated to noroviruses in leafy greens, with implications for human health. Keywords: nteric viruses, fresh vegetables, real-time RT-PCR detection, survey, market Journal: Czech Journal of Food Sciences Number: 45882 Volume: preprint DOI: 10.17221/101/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/101/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-000004-5882.txt Handle: RePEc:caa:jnlcjf:v:preprint:id:101-2025-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ashraf M. Al-Khamaiseh Author-Workplace-Name: Department of Nutrition and Food Technology, School of Agriculture, University of Jordan, Amman, Jordan Author-Name: Mohammad H. Shahein Author-Workplace-Name: Department of Medical Allied Sciences, Zarqa College, Al-Balqa Applied University, Zarqa, Jordan Author-Name: Yanal Albawarshi Author-Workplace-Name: Department of Medical Allied Sciences, Zarqa College, Al-Balqa Applied University, Zarqa, Jordan Author-Name: Ayed Amr Author-Workplace-Name: Department of Nutrition and Food Technology, School of Agriculture, University of Jordan, Amman, Jordan Title: Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction rates Abstract: Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250, 300, 350, 400, and 450 °C) for three different baking times (1, 2, and 3 min). Baking at lower temperatures (i.e. < 300 °C) resulted in higher B-complex vitamin retention values (more than 90%). Vitamin B6 showed exceptional retention values (about 100%), though these decreased by increasing the baking temperature. Vitamin retention levels in the produced Arabic bread samples are similar to those found in pan and other high-crumb bread types when baked at lower temperatures. Results are expected to positively impact the output and economics of the flour fortification process, as it can be helpful material for upcoming micronutrient survey studies to assess fortification process outcomes. Keywords: thermal degradation, micronutrient stability, thick kmaj, fortification efficiency, baking temperature Journal: Czech Journal of Food Sciences Number: 42860 Volume: preprint DOI: 10.17221/145/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/145/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-000004-2860.txt Handle: RePEc:caa:jnlcjf:v:preprint:id:145-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Filip Beňo Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemistry Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Eliška Václavíková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemistry Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Filip Hruška Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemistry Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Nell Melisa Heráková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemistry Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Rudolf Ševčík Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemistry Technology, University of Chemistry and Technology, Prague, Czech Republic Title: Detection of frozen-thawed beef, pork and chicken meat Abstract: Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na+, K+, Mg2+) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at -18 °C. After 150 days of storage, aconitase activity increased from 47.2 ± 7.2 U.L-1 to 395.3 ± 59.2 U.L-1 in pork, from 45.8 ± 11.5 U.L-1 to 133.3 ± 31.8 U.L-1 in beef, and from 17.2 ± 8.6 U.L-1 to 143.6 ± 41.5 U.L-1 in chicken. The mineral content decreased during storage in meat samples, especially Na+ and K+ cations (P < 0.05). The results for organic acids were less conclusive. Principal component analysis (PCA) of the data confirmed a clear separation between chilled and thawed meat for all species, with a high variability of nearly 72%. Keywords: thawed meat, aconitase, minerals, organic acids, PCA Journal: Czech Journal of Food Sciences Number: 46419 Volume: preprint DOI: 10.17221/139/2025-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2025-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-000004-6419.txt Handle: RePEc:caa:jnlcjf:v:preprint:id:139-2025-CJFS