Czech Journal of Food Sciences

ISSN 1212-1800 (Print)
ISSN 1805-9317 (On-line)

International open access peer-reviewed journal published by the Czech Academy of Agricultural Sciences and financed by the Ministry of Agriculture of the Czech Republic

Published since 1983 (by 1997 under the title Potravin��sk� v�dy)
The journal is administered by an international Editorial Board
Editor-in-Chief: prof. Ing. Kate�ina Demnerov�, CSc.
Co-editors: prof. Ing. Vladim�r Kocourek, CSc., prof. Ing. Franti�ek Kvasni�ka, CSc., prof. Ing. Petr Pipek, CSc., doc. Ing. Milada Plockov�, CSc., doc. Ing. Ale� Rajchl, Ph.D., doc. Ing. Ev�en ��rka, CSc.
Executive Editor: Mgr. Tereza Filinov�
Technical Editors: Ing. arch. Katar�na Hanuliakov�
The journal is published six times a year

Aims & Scope

The journal publishes the following types of articles: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.

Current issue

Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beansOriginal Paper

Deden Fardenan, Dian Angraini Suroto, Supriyadi Supriyadi

Czech J. Food Sci., 2024, 42(6):391-404 | DOI: 10.17221/60/2024-CJFS

The presence of immature coffee beans reduces the quality of the coffee brew. This study evaluated how the acetic acid affected the aroma and taste of immature compared to mature Robusta coffee. The naturally processed immature Robusta green beans were immersed in acetic acid (0–5%) for 30–90 min. The naturally processed mature Robusta green beans were used as a control treatment. The samples were roasted at a medium level (240 �C, 14 min). The sensory analysis was evaluated by the cupping test by a trained and certified panellist (Q-Grader). Acetic acid immersion significantly improved the sensory quality of immature...

Comparative evaluation of�high pressure processing and thermal pasteurisation on�phytochemicals, microbial and sensorial attributes of�sweet cherry (Prunus avium�L.) juiceOriginal Paper

Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman

Czech J. Food Sci., 2024, 42(6):405-414 | DOI: 10.17221/77/2024-CJFS

Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels...

Prebiotic and antioxidant effects of�the extracts from fruits and flowers of�Cereus hildmannianusOriginal Paper

Everton da Silva Santos, Gabriela Krausov�, Ivana Hyr�lov�, Maria de F�tima Pires da Silva Machado, Arildo Jos� Braz de Oliveira, Gizem �zl�k, Regina Aparecida Correia Gon�alves

Czech J. Food Sci., 2024, 42(6):415-422 | DOI: 10.17221/128/2024-CJFS

Cereus hildmannianus is�a�species with various nutritional and medicinal properties; however, the fruits and flowers have scarcely been explored. In�this regard, the study investigated the bioproduction of�total sugar content (TSC), total phenolic content (TPC), and total flavonoid content (TFC), antioxidant [DPPH – 2,2-diphenyl-1-picrylhydrazyl and ABTS – 2,2'-azino-bis-(-3-ethylbenzothiazoline-6-sulfonic acid)], iron chelation, and prebiotic activities of�methanolic extracts from fruits (epicarps – EE, mesocarps – ME) and flowers (sepals – SE, petals – PE) of�C.�hildmannianus. The chemical profiles...

Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosinOriginal Paper

Yingying Cao, Huaiyu Li, Fubing Wang

Czech J. Food Sci., 2024, 42(6):423-434 | DOI: 10.17221/133/2024-CJFS

To research the impact of free radical oxidation on myosin, we established a hydroxyl radical oxidation system using iron/hydrogen peroxide/ascorbic acid. By varying hydrogen peroxide concentrations (0, 0.5, 1, 5, 10, 20 mmol·L^–1), we�achieved different oxidation levels of�myosin and investigated the effects on�its structural and functional characteristics. The results showed that when the H₂O₂�concentration was 20 mmol·L^–1, compared with the control group, the carbonyl content of�myosin was 2.376 times higher, the sulfhydryl content was decreased by�37.02%, the surface...

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in VietnamOriginal Paper

Giang Phan Thi Hang, Mark�ta Hus�kov�, Petr Ka�t�nek, Petra Patakova

Czech J. Food Sci., 2024, 42(6):435-446 | DOI: 10.17221/162/2024-CJFS

Lactic acid bacteria (LAB) are commonly used in�many European and Asian traditional fermented foods such as�yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of�fermented products but also they inhibit the development of�spoilage bacteria as�antimicrobial agents. In�this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of�LAB and bacilli. There were fifty-three species of�LAB isolated from samples such as�Lactococcus lactis, Lactiplantibacillus...

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trottersOriginal Paper

Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu, Di Zhao

Czech J. Food Sci., 2024, 42(6):447-455 | DOI: 10.17221/164/2024-CJFS

Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate,...

Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grainOriginal Paper

Luisa Fernanda Madrigales, Cuauht�moc Reyes, Maribel Jim�nez, Roberto Guti�rrez, Janitzio Xiomara Korina Perales

Czech J. Food Sci., 2024, 42(6):456-464 | DOI: 10.17221/210/2023-CJFS

Sorghum (Sorghum bicolor L.) is�one of�the most important cereals in�the world; is�an�important source of�bioactive compounds. The germination is�a�very useful tool to�improve the nutraceutical value of�cereals, associated with the reduction of�chronic-degenerative diseases; the extrusion has a�positive effect on�microbiological stability and sensory properties. The response of�the combined germination-extrusion processes applied under optimised conditions, on�proximal composition, in�vitro protein digestibility (IVPD), total phenolic compounds (TPC), antioxidant activity (AoxA), hypoglycemic potential and microbiological...

Kinetics and mathematical models of date paste dried using a convective infrared dryerOriginal Paper

Mahmoud Younis, Khaled Abdel Wahed Ahmed, Isam Ali Mohamed Ahmed, Hany Mohamed Yehia, Diaeldin Omer Abdelkarim, Ahmed Elfeky

Czech J. Food Sci., 2024, 42(6):465-475 | DOI: 10.17221/66/2024-CJFS

Achieving the desired level of caramelisation in a date powder requires considerable effort. Consequently, an assessment was conducted on efficacy of thin-layer infrared dehydration for date paste. Various parameters were considered, including airflow velocities of 0.5, 1.0, and 1.5 m·s^–1, radiation intensities of�0.076, 0.1528, and 0.228 W·cm^–2, and date paste layer thicknesses of�3 mm and 5 mm. The study's findings indicated a�positive correlation between drying rate and lowering airflow velocity and a�negative correlation between drying time and decreasing airflow velocity,...