Czech Journal of Food Sciences - Latest articles
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Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics
Amal Hassan Alshawi
Czech J. Food Sci., 2024, 42(4):243-250 | DOI: 10.17221/103/2024-CJFS 
Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5–20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length...
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae
Zineb Lotmani, Mohamed Nadjib Boukhatem, Khaled Boudjema, Hamida Rezzoug, Amina Bouchra Benelmouffok, Pierre Tomi
Czech J. Food Sci., 2024, 42(4):263-272 | DOI: 10.17221/102/2024-CJFS
The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mould species using two tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes of essential oil (EO) used (i.e. 10, 20, and 30 µL). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625% to 0.015% (v/v). Furthermore,...
Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts
Sy-Yu Shiau, Yuhan Wang, Yanli Yu, Songling Cai, Qian Liu
Czech J. Food Sci., 2024, 42(4):284-294 | DOI: 10.17221/68/2024-CJFS
The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled water at various temperatures (30–90 °C) and durations (30–180 min). The total anthocyanin content (TAC) and total phenolic content (TPC) of the CT extracts were analysed by using the pH differential and Folin-Ciocalteu methods, respectively. The antioxidant activity was expressed as the ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The results...
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product
Sezen Harmankaya, Ahmet Harmankaya, Koray ݺbarali, Özlem İstanbullu Paksoy
Czech J. Food Sci., 2024, 42(4):251-262 | DOI: 10.17221/56/2024-CJFS
Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30–40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic additives used in foods cause anxiety in consumers and this situation increases the search for natural alternatives. Plant essential oils can be reliable additives to extend the shelf life of foods. The protective effect of rosemary and clove essential oils on kavurma meat against microbiological and oxidative deterioration was investigated in this study. For this purpose, kavurma samples were...
Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm
Chao Yang, Xiaochen Zhang, Tao Yu, Lin Wang, Zichuan Zhu, Xinjie Fan
Czech J. Food Sci., 2024, 42(4):295-304 | DOI: 10.17221/44/2024-CJFS
Listeria monocytogenes is capable of forming biofilms on the food contact surfaces, increasing the risk of food contamination by this pathogen. The disinfectant benzalkonium chloride (BC) is commonly used to control L. monocytogenes in the food industry. This study aimed to investigate effects of BC on L. monocytogenes biofilms. Biofilm biomass was measured by the microplate method with crystal violet staining. Results from the broth microdilution method showed that the minimum inhibitory concentration (MIC) of BC against L. monocytogenes 10403S was 8 μg·mL–1. Sub-MICs...
Quality characterisation of cake glazes containing tropical fruit seed powders
Nurulhuda Md. Salleh, Norazlin Abdullah, Nurulain Syuhada Mohamad Yazid, Norhayati Muhammad
Czech J. Food Sci., 2024, 42(4):235-242 | DOI: 10.17221/54/2024-CJFS
This study aims to characterise the physicochemical properties and stability of confectionery glazes made from various tropical fruit seed powders during storage. Physicochemical properties were evaluated at regular intervals throughout frozen storage to monitor quality changes. The mango seed glaze is slightly acidic, and significantly darker, with tones of green and blue. The glaze has a total soluble solid content of 73.37 °Brix, a moisture content of 19%, hardness of 46.69 g, and sagging capacity of 18.33 mm, which ensures both structural integrity and sensory appeal. Its highest viscosity among formulations suggested possible...
Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo
Nguyen Hong Khoi Nguyen, Giang Long Bach, Truc Thanh Tran
Czech J. Food Sci., 2024, 42(4):273-283 | DOI: 10.17221/22/2024-CJFS
Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition,...
Optimisation of experimental variables for extracellular amylase production by Bacillus cereus AS2
Aneela Rehman, Asma Saeed, Wajeeha Asad, Ibrar Khan, Mujaddadur Rehman, Azam Hayat, Tawaf Ali Shah, Turki Mohammed Dawoud, Mohammed Bourhia
Czech J. Food Sci., 2024, 42(4):225-234 | DOI: 10.17221/193/2023-CJFS
Amylases are one of the biotechnologically important enzymes that have multiple applications in the food, pharmaceutical, cosmetics, textile, detergent, paper and pulp, bioremediation and nano-biotechnology industries. Amylases can be isolated from animals, plants and microbial regions, but nowadays enzymes from prokaryotic species have gained more importance. Among the microbes, amylases from Bacillus cereus have gained considerable demand in various industrial sectors. Growing industrial demand for enzymes compels the availability of enzymes in large quantities that can only be achieved by employing efficient fermentation techniques....
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus
Touseef Iqbal, Muhammad Sohaib, Sanaullah Iqbal, Habib Rehman
Czech J. Food Sci., 2024, 42(3):174-183 | DOI: 10.17221/158/2023-CJFS
The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric...
Influence of calcium fortification on the stability of anthocyanins in strawberry puree
Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza ©korpilová, Helena Èí¾ková, Ale¹ Rajchl
Czech J. Food Sci., 2024, 42(3):207-215 | DOI: 10.17221/164/2023-CJFS
Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can affect the sensorial and nutritional composition of food. The influence of calcium fortification on anthocyanins and colour changes in strawberry puree were assessed by accelerated storage test. The quantification of anthocyanins was performed by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and colour changes were measured spectrophotometrically (CIE L* – lightness,...
Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study
Surjya Loying, Rajeev Sarmah, Manash Pratim Sarma, Abdul Malik, Suhail Akhtar, Azmat Ali Khan, Rahul Nayak, Devabrata Saikia
Czech J. Food Sci., 2024, 42(3):153-162 | DOI: 10.17221/179/2023-CJFS
The unique structural and biological diversity found in plants renders them a distinctive and sustainable source for discovering new antibacterial, antifungal and antiparasitic compounds. In the present study, antimicrobial and antibiofilm properties of essential oils of citrus varieties of Northeast India were studied against selected foodborne pathogens using both in vitro and in silico approaches. These essential oils showed significant antimicrobial and antibiofilm activities against foodborne pathogens. i.e. Bacillus cereus MTCC430 and Yersinia enterocolitica MTCC859. It was observed that the treatment with essential...
Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy
Yan Huang, Yujie Liu, Huiping Tan, Yanrong Cheng, Kunyang Tao, Dingze Gu, Huaizu Cai, Chengjie Li, Kaiyi Guo, Cheng Wu, Hong Wu, Yanqun Li
Czech J. Food Sci., 2024, 42(3):151-152 | DOI: 10.17221/197/2023-CJFS
In this study, volatile compounds from Cinnamomum cassia Presl. leaves from different regions of China were identified using gas chromatography coupled with mass spectrometry (GC-MS) and Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics. The results showed that the essential oil yields greatly varied across regions, with the density of oil cells at the accumulation and saturation stages playing a key role in this yield. GC-MS analysis revealed a higher content of trans-cinnamaldehyde in samples from the Xijiang River basin (No. 1–8) than in those from Baise Guangxi (No. 9). Variable importance in projection...
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract
Nural Karagözlü, Tuğçe Özeºer
Czech J. Food Sci., 2024, 42(3):163-173 | DOI: 10.17221/4/2024-CJFS
The present study investigated the properties and antimicrobial activity of silver nanoparticles synthesised through a green method using Salvia officinalis. Extracts were obtained from sage at two different temperatures, and these extracts were then used to synthesise silver nanoparticles through a reaction with AgNO₃. The characteristics of resulting silver nanoparticles and their antimicrobial effects on foodborne pathogenic bacteria were examined. During the synthesis, the colour of the silver nanoparticle solution changed from yellow to dark brown, and a significant absorbance peak was observed at 360 nm. The sizes of the...
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
Erdi Eren, Murat Reis Akkaya
Czech J. Food Sci., 2024, 42(3):216-223 | DOI: 10.17221/36/2024-CJFS
This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control...
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry
Andrea Mesáro¹ová, Marek Bobko, Luká¹ Jurèaga, Alica Bobková, Katarína Poláková, Al¾beta Demianová, Judita Lidiková, Ondøej Buèko, Andrea Mendelová, Tomá¹ Tóth
Czech J. Food Sci., 2024, 42(3):184-191 | DOI: 10.17221/38/2024-CJFS
Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL·kg–1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde...
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties
Farwa Iftikhar, Rahmatullah Qureshi, Ayesha Siddiqa, Khursid Anwar, Fizza Arshad, Zia-ur-Rehman Mashwani, Aayesha Riaz, Safir Ullah Khan, Amir Ali, Shahzad Iqbal, Ajaz Ahmad, Melissa Danae Bejarano Gómez
Czech J. Food Sci., 2024, 42(3):192-206 | DOI: 10.17221/39/2024-CJFS
Nanotechnology, an emerging field, holds significant promise with applications across diverse sectors, including medicine, agriculture, and the biological sciences. To address environmental concerns, the green biosynthesis of silver nanoparticles (AgNPs) using plant extracts is favoured. This study focuses on the formulation and characterisation of AgNPs using extracts from Withania coagulans (Stocks) Dunal, a medicinal plant that holds a unique phytochemical profile. The AgNPs derived from W. coagulans root (WcAgNPR) and fruit (WcAgNPF) extracts were characterised using ultraviolet and visible light (UV-Vis) spectral analysis,...
Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey
Yumei Xiao, Yang Jiang, Tian Liu, Yuanyi Wu, Jialin He, Tian Liu, Yi Yang
Czech J. Food Sci., 2024, 42(2):100-108 | DOI: 10.17221/222/2023-CJFS
Determining gallic acid in honey can provide information for assessing the nutritional value and tracing the source of honey. However, the complex matrix of honey and the low content of gallic acid may hamper the detection. Therefore, it is important to select an appropriate sample preparation method. This work established an air-assisted dispersive micro-solid phase extraction combined with a high-performance liquid chromatography method to determine gallic acid in honey. Zinc/nickel/aluminium layered double hydroxides were selected as the adsorbent to extract gallic acids in diluted honey samples. Under air-assisted extraction, the adsorbents...
Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods
Ivan ©vec, Petra Smrèková
Czech J. Food Sci., 2024, 42(2):118-126 | DOI: 10.17221/187/2023-CJFS
The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, …, and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control...
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics
Hayoung Kim, Won Yeong Bang, Boyoung Choi, Han Bin Lee, Jungwoo Yang
Czech J. Food Sci., 2024, 42(2):127-135 | DOI: 10.17221/181/2023-CJFS
The study investigated whether omega-3 fatty acids could promote bacterial growth, acid and bile tolerance, and cell adhesion onto Caco-2 cells to develop a multifunctional enteric soft capsule containing probiotics and omega-3 fatty acids. The probiotic strains used were Enterococcus faecium IDCC 2102 and Bacillus coagulans IDCC 1201. Supplementation with omega-3 fatty acids did not significantly affect the growth and viability of either strain at lower concentrations (i.e. 0.5–1.0 w/w %). In comparison, the adhesion ability to Caco-2 cells of both strains was significantly increased (up to 107.5%). Furthermore,...
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers
Rita Asakaviciute, Zita Maknickiene
Czech J. Food Sci., 2024, 42(2):93-99 | DOI: 10.17221/161/2023-CJFS
This research investigated the influence of the storage duration on the health promoting tyrosine, tryptophan and total phenolics in potato tubers. In the course of storage, the total amount of accumulated compounds in the dry mass of organically grown potato tubers increases. This is determined by individual properties of potato variety, storage time, and interaction of these two factors (P < 0.05). Organic potato tubers show increased total phenolic compounds in their dry matter during storage. This is due to a variety of characteristics, storage time and the interaction of these two factors (P < 0.05). A more pronounced increase...
Enhancement of semolina pasta with carob molasses pulp
Serpil Yalim Kaya, Sevcan İlhan, Özlem İstanbulu Paksoy
Czech J. Food Sci., 2024, 42(2):109-117 | DOI: 10.17221/152/2023-CJFS
This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31–77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18–12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48–0.70%), optimum cooking time (6.56–7.06 min), or cooking loss (10.43–12.57%) of CMP-added...
Molecular hydrogen content of different dietary supplements
Sergej Ostojic, Milan Vranes
Czech J. Food Sci., 2024, 42(2):136-140 | DOI: 10.17221/16/2024-CJFS
The main goal of this study was to evaluate the concentration and release dynamics of molecular hydrogen (H2 , dihydrogen) in dietary evaluate supplements and identify products that provide a biologically significant amount of dihydrogen suitable for human consumption. We examined ten commercial supplements marketed for their dihydrogen content, including slow-release capsules and tablets (4 products), effervescent powders and tablets (5 products), and canned ready-to-drink beverage (1 product). These products were acquired either through online purchases, from retail stores, or obtained free of charge directly from...
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination
Eli¹ka Kováøíková, Veit Ny, Miloslav ©ulc, Jana Rysová, Natálie Peèenková, Milan Hou¹ka
Czech J. Food Sci., 2024, 42(2):85-92 | DOI: 10.17221/12/2024-CJFS
Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challenging. In food biotechnology, lactic acid bacteria (LAB) can be potentially used to improve nutrition and play a vital role as competitive microbes in food preservation. Therefore, supporting natural LAB growth by adding glucose sources during sprouting can produce a safer sprouting medium. Chickpeas (Cicer arietinum L.) sprouted for up to 50 h...
Applications of polycaprolactone in the food industry: A review
Julio Enrique Oney-Montalvo, Dany Alejandro Dzib-Cauich, Emmanuel de Jesús Ramírez-Rivera, Adan Cabal-Prieto, Luis Alfonso Can-Herrera
Czech J. Food Sci., 2024, 42(2):77-84 | DOI: 10.17221/200/2023-CJFS
The food industry is always looking for ways to innovate in elaborating and packaging food products to ensure the consumer receives the highest quality. The new proposals include the use of polycaprolactone (PCL), a commonly used biopolymer that is soluble in many organic solvents. The PCL features can be modified by forming blends with other polymers and bioactive molecules to expand their applications in the food industry. For instance, there have been developments in packages and active substances that incorporate microcapsules based on PCL. This review explores the applications of PCL in the food industry, encompassing its role as a biodegradable...
Cup viscometer – A practical analytical tool
Milan Hou¹ka
Czech J. Food Sci., 2024, 42(1):71-76 | DOI: 10.17221/159/2023-CJFS
This paper focuses on helping smaller companies in the manufacturing industry who need to know the viscosity of their products or raw materials and do not have the funds to invest in expensive rotary rheometers. We developed a calibrated simple cup. It has replaceable nozzles designed so that dripping liquids cannot distort discharge times. The calibration of the cup is based on the relationship between kinematic viscosity and outflow time, which is valid for the laminar flow regimes. Here we described calibration and measurement procedures and methods for detecting non-Newtonian flow behaviour and the viscoelasticity of measured liquids. The...
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality
Nafly Comilo Tiven, Tienni Mariana Simanjorang
Czech J. Food Sci., 2024, 42(1):64-70 | DOI: 10.17221/196/2023-CJFS
Tuna meat (Thunnus atlanticus – blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments...
Modelling of desorption isotherms for dried meat: New approach and newly applied model
Pøemysl Richtr, Josef Bauer, Svatopluk Henke, Rudolf ©evèík
Czech J. Food Sci., 2024, 42(1):55-63 | DOI: 10.17221/170/2023-CJFS
In this paper, desorption isotherms of two jerky products were studied (whole-muscle jerky – sample 1 and minced jerky – sample 2). The work focused on the comparison of the Dynamic Dewpoint Isotherm (DDI) method and the Saturated Salt Slurry (SSS) method and testing the newly applied model for modelling desorption isotherms for dried meat. Data were statistically processed using 8 models [Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), Henderson, Chin, Smith, Oswin, Hasley, and newly applied model] and statistically evaluated using coefficient of determination (R2), root mean squared error (RMSE)...
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach
Angelina Risky Maharani, Lilik Eka Radiati, Agus Susilo, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh
Czech J. Food Sci., 2024, 42(1):45-54 | DOI: 10.17221/215/2023-CJFS
This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite design approach, the investigation systematically assessed the impact of four key factors within predetermined upper and lower limits: honey volume (90–900 g % dry basis), maltodextrin (60–600 g), drying temperature (60–70 °C), and drying time (180–300 min). Subsequently, these factors were randomised and optimised using the Design Expert software system....
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology
Hekun Duan, Zitian Yuan, Suyan Liu, Liang Jin, Ping Wen, Yaqi Wang, Fuhao Hu, Fei Han
Czech J. Food Sci., 2024, 42(1):31-44 | DOI: 10.17221/189/2023-CJFS
The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying...
Sorption isotherm modelling of dried tomatoes
Ahmad Khalid Nayab, ¥ubomír Valík, Pavel Aèai
Czech J. Food Sci., 2024, 42(1):21-30 | DOI: 10.17221/109/2023-CJFS
The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R2) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the...