Czech Journal of Food Sciences, 2022 (vol. 40), issue 4

Fortification of fruit products - A reviewReview

Eugene Okraku Asare, Novel Kishor Bhujel, Helena Čížková, Aleš Rajchl

Czech J. Food Sci., 2022, 40(4):259-272 | DOI: 10.17221/28/2022-CJFS  

Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products will effectively reduce and prevent diseases associated with nutritional deficiencies. This paper offers an overview of the fortification of fruit products with minerals (calcium, iron), vitamins, and dietary fibre. Fortification is defined, and the main reasons behind carrying out this process are discussed. This review studied the different types of products and their fortification model.

Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public healthReview

Beyza Hatice Ulusoy, Nejat Shifamussa Hamed, Fatma Kaya Yildirim

Czech J. Food Sci., 2022, 40(4):273-280 | DOI: 10.17221/26/2022-CJFS  

Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pastaOriginal Paper

Eugenia Covaliov, Olga Deseatnicova, Vladislav Resitca, Natalia Suhodol, Carolina Grosu, Rodica Siminiuc

Czech J. Food Sci., 2022, 40(4):281-289 | DOI: 10.17221/206/2021-CJFS  

Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling...

Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenesOriginal Paper

Chao Yang, Ying Ying Zhang, Tao Yu

Czech J. Food Sci., 2022, 40(4):290-297 | DOI: 10.17221/6/2022-CJFS  

Listeria monocytogenes can form biofilms on different food contact surfaces, increasing the risk of cross-contamination in food products. Weissella viridescens are Gram-positive bacteria and belong to lactic acid bacteria (LAB). The aim of this study was to investigate the antibacterial activity of cell-free culture supernatant (CFS) from W. viridescens to control L. monocytogenes biofilms as well as their growth on chilled pork. Preliminary results suggest that the antibacterial compounds in W. viridescens CFS may be proteinaceous in nature. The minimum inhibitory concentrations...

The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intentionOriginal Paper

Minsun Kim, Austin Kang

Czech J. Food Sci., 2022, 40(4):298-304 | DOI: 10.17221/37/2022-CJFS  

This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price...

Use of rheological plastic models to describe the flow behaviour of unconventional chocolate massesOriginal Paper

Veronika Kouřilová, Renáta Dufková, Luděk Hřivna, Vojtěch Kumbár

Czech J. Food Sci., 2022, 40(4):305-312 | DOI: 10.17221/57/2022-CJFS  

The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer with a cone-plate spindle system was chosen to determine the flow properties of chocolate masses. The effect of shear stress on shear deformation rates was measured at a temperature of 40 °C in an ascending mode from 1 s^-1 to 500 s^-1 for chocolate samples [white chocolate (WC), ruby chocolate (RC), and caramelised Amber chocolate (AC)]. Plastic models, according to Casson, Bingham and Herschel-Bulkley, were used for the mathematical description of this dependence. The Herschel-Bulkley...

Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stressOriginal Paper

Qiyao Dong, Huaipan Liu, Ronald Kurtenbach

Czech J. Food Sci., 2022, 40(4):313-322 | DOI: 10.17221/74/2022-CJFS  

Polyamines are closely associated with environmental stresses and melatonin pretreatment enhances the resistance of fruit to chilling stress. However, a mechanism underlying melatonin-mediated chilling resistance remains to be answered. This research aimed to illuminate whether polyamines would be involved in melatonin-mediated chilling resistance. Therefore, in the experiment, the polyamines conjugated to the plasma membrane from the melatonin-pretreated apricot flesh cell were examined under chilling stress. Chilling resistance was judged by four parameters: fruit browning degree, plasma membrane permeability, malondialdehyde content and plasma membrane...

Effects of frying oil type on its stability and composition of fried foodOriginal Paper

Josef Soukup, Lenka Kouřimská, Monika Sabolová, Monika Okrouhlá

Czech J. Food Sci., 2022, 40(4):323-330 | DOI: 10.17221/235/2021-CJFS  

The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically; fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test; colour changes were monitored spectrophotometrically. Repeated frying had no significant effect (P >...