Czech Journal of Food Sciences, 2022 (vol. 40), issue 3
Natural bioactive compounds of honey and their antimicrobial activityReview
Nesrine Feknous, Mahieddine Boumendjel
Czech J. Food Sci., 2022, 40(3):163-178 | DOI: 10.17221/247/2021-CJFS 
Honey is a complex and variable mixture that contains more than 180 biochemical compounds from various molecule families. This mixture is obtained after processing the nectar out of plant food sources at the level of the bee abdomen. The bioactive components found in this natural product are in charge of its antimicrobial properties. Honey is used for its antibacterial actions against Gram-positive (Gram+) and Gram-negative (Gram-) bacteria, its anti-fungal and antimycotic actions against moulds and yeasts, along with its protozoal and antiviral activities. This literature review outlines the natural antimicrobial potential of honey; it explains the...
Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial functionOriginal Paper
Yanhua Xin, Jie Yang, Sanhu Zhao, Kewen Chen, Yaqin Zhao, Tiedan Zhang, Jianhua Zhang
Czech J. Food Sci., 2022, 40(3):179-186 | DOI: 10.17221/234/2020-CJFS
The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage...
Foam-mat convective drying of kiwiberry (Actinidia arguta) pulpOriginal Paper
Radosław Bogusz, Artur Wiktor, Małgorzata Nowacka, Joanna Ćwintal, Ewa Gondek
Czech J. Food Sci., 2022, 40(3):187-194 | DOI: 10.17221/263/2020-CJFS
The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM). The effects of independent variables (factors) such as the thickness of the layer (4, 8, and 12 mm) and the temperature of the drying air (50, 60, and 70°C) were studied by the means of the response variables. In this study, the drying kinetics was evaluated based on the drying time, drying rate, and effective water...
Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservationOriginal Paper
Haining Zhuang, Moyao Yang, Tao Feng, Wenfeng Ding, Lingen Chen, Yongjin Qiao, Da Chen, Wei Jia, Jingsong Zhang
Czech J. Food Sci., 2022, 40(3):195-201 | DOI: 10.17221/91/2020-CJFS
Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus bisporus). The present study was therefore conducted to assess the effects of natural additive coatings A. bisporus polysaccharides (ABP) and Torreya grandis essential oils (TEO) on the post-harvest quality of button mushrooms up to 16 days under cold storage (4 °C). Different concentrations for coatings were used including control (no additives), 500, 1 000, 5 000 ppm or a combination of ABP and TEO. Changes in weight loss, firmness, polyphenol oxidase (PPO) activity and microbial...
Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluationOriginal Paper
Guttifera, Laila Rahmawati, Selly Ratna Sari, Filli Pratama, Tri Wardani Widowati
Czech J. Food Sci., 2022, 40(3):202-209 | DOI: 10.17221/52/2021-CJFS
This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 - control; A2 - egg yolk; A3 - egg white and egg yolk) and moisture factors (B1 - 7.5 ± 1%; B2 - 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang...
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan teaOriginal Paper
Bin Jiang, Lijiao Chen, Shuangmei Duan, Bo Nian, Kunyi Liu, Yan Ma, Ming Zhao
Czech J. Food Sci., 2022, 40(3):210-220 | DOI: 10.17221/158/2020-CJFS
Purple shoots of tea germplasm Zijuan (Camellia sinensis var. asssamica) have high anthocyanin content and gradually turn green with continued growth and development. To uncover the mechanism of this colour change, we performed transcriptome analysis to identify differentially expressed genes (DEGs). A total of 18 328 DEGs were identified in purple tender shoots of Zijuan (ZJP) compared with mature green leaves of Zijuan (ZJG). These included 85 DEGs associated with phenylpropanoid biosynthesis, 30 DEGs associated with flavonoid biosynthesis, and 3 DEGs involved in flavone and flavonol biosynthesis. We detected higher expression...
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extractionOriginal Paper
Ashkan Shokrian, Qiaorui Si, Peng Wang
Czech J. Food Sci., 2022, 40(3):221-228 | DOI: 10.17221/278/2021-CJFS
One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the quality of extracted olive oil. For this purpose, four different olive cultivars from Gilan Province in Iran were used. In this research the rotational speed of the Tricanter machine was tested at three levels of 2 500, 3 000, and 3 500 rpm and the content of water added to olive paste was used at three levels of 10, 20, and 30% of the paste mass. Peroxide value (PV) and percentage of acidity were measured...
Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage periodOriginal Paper
Ratna Wylis Arief, Robet Asnawi, Reny Debora Tambunan, Nila Wardani, Dewi Rumbaina Mustikawati, Made Jana Mejaya
Czech J. Food Sci., 2022, 40(3):229-239 | DOI: 10.17221/119/2021-CJFS
The post-harvest process at the storage stage is one of the most critical processes for maintaining soybean seed quality. The type of packaging and the type of material stored will affect its shelf life. One type of packaging has specific properties that are different from other types of packaging. Therefore, this study used several types of packaging materials and soybean varieties to determine changes in its quality during storage. The treatments were arranged in a 5 × 4 × 7 factorial experiment in a randomised block design (RBD) with three replications, consisting of totally 140 treatment combinations involving five different types of packaging...
Classification of hazelnuts according to their quality using deep learning algorithmsOriginal Paper
Nizamettin Erbaş, Gökalp Çinarer, Kazim Kiliç
Czech J. Food Sci., 2022, 40(3):240-248 | DOI: 10.17221/21/2022-CJFS
Hazelnut is a product with high nutritional and economic value. In maintaining the quality value of hazelnut, the classification process is of great importance. In the present day, the quality classification of hazelnuts and other crops is performed in general manually, and so it is difficult and costly. Performing this classification with modern agricultural techniques is much more important in terms of quality. This study was based on a model intended to detect hazelnut quality. The model is about the establishment of an artificial intelligence-based classification system that can detect the hidden defects of hazelnuts. In the developed model, the...
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wineOriginal Paper
Wenying Zhao, Jin Hua, Rong Wang, Shuo Li, Jiahui Shi, Zhirui Zhang
Czech J. Food Sci., 2022, 40(3):249-257 | DOI: 10.17221/251/2021-CJFS
This study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P < 0.05) increased phenolic amounts, turbidity, and colour intensity in raspberry juice samples. But from juice to wine, the least reduction of phenolic amounts, turbidity, and colour intensity occurred in cold maceration (CM) treatments. In addition, the highest amount of phenolic compounds, the lowest turbidity, and the highest sensory scores were...