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 Potravinářské vědy)
The journal is administered by an international Editorial Board
Editor-in-Chief: prof. Ing. Kateřina Demnerová, CSc.
Co-editors: prof. Ing. Vladimír Kocourek, CSc., prof. Ing. František Kvasnička, CSc., prof. Ing. Petr Pipek, CSc., doc. Ing. Milada Plocková, CSc., doc. Ing. Aleš Rajchl, Ph.D., doc. Ing. Evžen Šárka, CSc.
Executive Editor: Mgr. Tereza Filinová
Technical Editors: Ing. arch. Katarína Hanuliaková, Ing. Gabriela Uhlířová
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

Applications of polycaprolactone in the food industry: A reviewReview

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...

Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germinationOriginal Paper

Eliška Kováříková, Veit Ny, Miloslav Šulc, Jana Rysová, Natálie Pečenková, Milan Houška

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...

Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubersOriginal Paper

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...

Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honeyOriginal Paper

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...

Enhancement of semolina pasta with carob molasses pulpOriginal Paper

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...

Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methodsOriginal Paper

Ivan Švec, Petra Smrčková

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 probioticsOriginal Paper

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,...

Molecular hydrogen content of different dietary supplementsShort Communication

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...