doi.mendelu.cz: LI. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / 51st FOOD QUALITY AND SAFETY CONFERENCE

ISBN online: 978-80-7701-048-1 | DOI: 10.11118/978-80-7701-048-1

LI. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / 51st FOOD QUALITY AND SAFETY CONFERENCE

4.–6. 3. 2025 Brno

Markéta Janík Piechowiczová (Ed.), Jan Slováček (Ed.), Miroslav Jůzl (Ed.), Libor Kalhotka (Ed.)

Proceedings contain online version with fulltexts from the international conference called 51st Food Quality and Safety Conference, which deals with the quality and wholesomeness of food and raw materials of plant and animal origin in all contexts. The conference is an opportunity for the traditional meeting place for a wide range of participants from the academic staff of universities, research institutions and control, food processing firms and businesses, but also individuals with an interest in the issue. On the program are solicited lectures on quality and food safety in the current context of the individual commodities, or the issue of assessment methods. On the agenda are requested lectures, lectured communications and poster communications.

online: 2025, publisher: Mendelova univerzita v Brně

Conference papers

VÝSKYT AFLATOXINU M1 V SYROVÉM KRAVSKÉM MLÉCE V ČESKÉ REPUBLICE / THE PRESENCE OF AFLATOXIN M1 IN RAW COW MILK IN THE CZECH REPUBLIC

Eva Baldíková, Lucie Hasoňová, Tereza Janů, Simona Janoušek Honesová, Mohammed Sulaiman Iliyasu, Oto Hanuš, ...

DOI: 10.11118/978-80-7701-048-1-0011

Milk is a crucial part of human nutrition; therefore, the presence of any contaminant is highly undesirable.
In this work, aflatoxin M₁ (AFM₁) in raw cows´ milk samples was evaluated using a semi-quantitative test Aflasensor. From the total number of 67 bulk milk samples tested, 30 % of samples were AFM₁ negative,
30 % of samples had an AFM₁ concentration in the range of 0.031–0.049 μg/kg, and 40 % of samples had
an AFM₁ concentration above 0.050 μg/kg.

BUTTER – FROM FERMENTATION TO SENSORY PROPERTIES

Darija Bendelja Ljoljić, Leonarda Valentina Mrkoci, Ivan Vnučec, Ivica Kos

DOI: 10.11118/978-80-7701-048-1-0017

Butter is traditionally most commonly made from cow's milk, while butter made from goat's and sheep's milk is common in Mediterranean countries, the Middle East and Africa. The type of milk has a significant influence on the physico-chemical, sensory and nutritional properties of butter, which have not yet been sufficiently researched for goat's and sheep's butter. Production processes, such as churning
and ripening of the cream, are key to achieving the desired sensory properties of butter. Butter made from cow's milk has a milder flavour and a firmer texture due to the saturated fatty acids, while butter made from goat's and sheep's milk has a more intense flavour and a softer texture due to the short-chain fatty acids.
The flavour of butter is the result of the interplay of production processes, the type of milk, fermentation and the feeding of the animals, while the colour depends on the presence of beta-carotene. The diversity of butter emphasises the importance of understanding the production factors and the potential to expand the market for goat and sheep butter, which could boost their production and consumption.

AKTUALITY Z OBLASTI SPOLUPRÁCE S EFSA / NEWS ON COOPERATION WITH EFSA

Petr Beneš

DOI: 10.11118/978-80-7701-048-1-0023

The role of the European Food Safety Authority is to provide the EU institutions with independent scientific advice and scientific and technical support for legislative and policy work in areas that have a direct or indirect impact on food and feed safety. This activity should contribute to increasing consumer confidence, the smooth functioning of the internal market and a high level of protection of human health, animal health and welfare, plant health and environmental protection.

VALORIZATION OF ANIMAL BY-PRODUCTS OF THE AFRICAN CATFISH (Clarias gariepinus) TO GELATIN PREPARATION

Orsolya Bystricky-Berezvai, Lukáš Harabiš, Tereza Novotná, Jana Pavlačková, Robert Gál, Pavel Mokrejš, ...

DOI: 10.11118/978-80-7701-048-1-0026

This study investigates using African catfish (Clarias gariepinus) by-products for gelatin extraction, promoting sustainability. Gelatin yield (32.0–43.1 %) exceeded literature values, but gel strength (79.4–99.0 Bloom), viscosity, and clarity were lower, potentially limiting applications. The melting point (23.1–23.2°C) aligns with typical fish gelatin. While promising, further optimization is needed to enhance functional properties.

VLIV α-DIKARBONYLOVÝCH SLOUČENIN VZNIKAJÍCÍCH Z CUKRŮ NA KVALITU POTRAVIN / EFFECT OF α-DICARBONYL COMPOUNDS ORIGINATED FROM SUGARS ON FOOD QUALITY

Karel Cejpek, Anna Průšová, Zuzana Procházková

DOI: 10.11118/978-80-7701-048-1-0032

Reactive α-dicarbonyl compounds, such as 3-deoxyglucosulose and methylglyoxal, are formed in heat‑processed and stored foods mainly as intermediates/products of sugar transformation, e.g., in the Maillard reaction. They can directly and better indirectly affect various aspects of food quality. They are precursors of sensory and redox active substances as well as some process contaminants and modified proteins. The direct effect of some dietary α-dicarbonyls is related, e.g., to their antimicrobial activity and potential metabolic transfer and participation in carbonyl stress in human body. The presentation focuses on examples of the genesis of α-dicarbonyls during food processing, the results of their determination in foods rich in monosaccharides and reducing oligosaccharides (from soft drinks and beer to dairy products) and the effect of different technological processes on the amount and kinds of α-dicarbonyls in foods. The addition of some nucleophilic compounds and nutraceuticals/extracts with these active substances has the potential to reduce the level of α-dicarbonyl compounds and thus reduce some undesirable aspects of the Maillard reaction.

AKTUÁLNÍ TRENDY JEDNOPORCOVÝCH VÝROBKŮ V OBLASTI SÝRAŘSKÉ GASTRONOMIE / CURRENT TRENDS OF SINGLE-PORTION PRODUCTS IN THE FIELD OF CHEESE GASTRONOMY

Vladimír Čejna

DOI: 10.11118/978-80-7701-048-1-0034

Cheese and cheese products are an integral part of human nutrition. While cheeses were historically dominant on the menu in Europe, today their popularity is worldwide. The expansion took place mainly through the gastronomic sector, where cheese plays one of the leading ingredients in dishes such as pizza, burgers or pasta. These dishes then found favor with all age groups and cultures. As part of the demographic changes in our society (aging population, single-member communities, travel), there is also a development of single-portion packaging of products (snacking). The industry has seen a surge in innovation in recent years, with new products, flavors and formats emerging to meet evolving consumer tastes and preferences. People don't just want to keep cheese in the fridge at home, they want to take it with them to work or on an adventure. This article looks at the history of cheese snacking, highlights current trends, discusses sustainability and packaging aspects, touches on nutritional aspects and highlights some of the new products shaping the future of cheese snacking.

ANTIMICROBIAL PROPERTIES OF SILVER NANOPARTICLE-IMPREGNATED BACTERIAL CELLULOSE AND BIODEGRADABILITY ASSESSMENT OF BACTERIAL CELLULOSE FOR SUSTAINABLE FOOD PACKAGING

Aakankshya Dhakal, Achyut Adhikari

DOI: 10.11118/978-80-7701-048-1-0037

Bacterial cellulose (BC) is a naturally derived biopolymer with excellent mechanical properties, water-holding capacity, and biodegradability, making it a promising material for food packaging. BC can be impregnated with silver nanoparticles (AgNPs) to enhance its antimicrobial properties to inhibit foodborne pathogens. Additionally, the environmental sustainability of BC as a packaging material depends on its biodegradability, which different drying methods can influence. This study investigates the antimicrobial efficacy of BC-AgNP films and evaluates the biodegradability of BC dried using various drying techniques. BC was produced using Komagataeibacter xylinus (ATCC 53524) in a Hestrin-Schramm medium under static conditions at 30°C. The purified BC discs were immersed in AgNP solutions synthesized using pullulan as a stabilizer. Antimicrobial activity was tested against E. coli O157:H7, Listeria monocytogenes, Salmonella, and Staphylococcus aureus by measuring inhibition zones on Mueller-Hinton agar. Biodegradability was assessed by drying BC using room temperature drying (RT), freeze-drying (FD), and oven-drying (OD) and burying samples in soil under greenhouse and growth chamber conditions. Degradation was monitored over four weeks through visual inspection and weight loss measurements. BC-AgNP films exhibited significant antimicrobial activity (p<0.05). BC-AgNP (pullulan) inhibited E. coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus with inhibition zones of 22.16±0.10 mm, 19.67±0.15 mm, and 24.33±0.21 mm, respectively. However, no significant inhibition was observed against Salmonella. In contrast, the biodegradability assessment was conducted on BC without AgNP impregnation. BC samples showed visible degradation within the first week, with substantial decomposition occurring over four weeks. By the end of the trial, no visible remnants of BC were found in greenhouse soil, while small amounts remained in the growth chamber. BC-AgNP films demonstrate strong antimicrobial properties, making them suitable for enhancing food safety in packaging applications. Moreover,...

VÝŽIVA A ŽIVOTNÍ STYL SPORTUJÍCÍCH DĚTÍ A MOŽNOSTI POZITIVNÍ INTERVENCE / NUTRITION AND LIFESTYLE OF SPORTS-PLAYING CHILDREN AND POSSIBILITIES OF POSITIVE INTERVENTION

Zuzana Doležalová, Milena Matejovičová, Miroslav Jůzl

DOI: 10.11118/978-80-7701-048-1-0038

Sufficient intake of nutrients in children is crucial for the growth and proper development of the organism. For children who play sports, nutrition is a particularly important factor and affects the performance of a young athlete and his development. Incorrect composition of the diet or insufficient energy intake can lead not only to a deterioration in performance and a slowdown in regeneration, but also to a deterioration in other functions of the organism, including cognitive functions. The aim of the work is to analyze the current diet of two cohorts of children from two Brno sports clubs, attending regular training with different intensity of physical activity, and based on the results, to propose changes leading to an improvement in the nutrition and overall lifestyle of children. The effect of changes in the diet is monitored using a series of physical and one cognitive test. Body composition is also monitored.

ANTIBAKTERIÁLNÍ ÚČINKY MICROGREENS / ANTIBACTERIAL EFFECTS OF MICROGREENS

Gabriela Franke, Olga Cwiková, Veronika Tomášková

DOI: 10.11118/978-80-7701-048-1-0043

Microgreens are young plants of many vegetables for direct consumption, a welcome addition to gastronomy. They are an important source of bioactive phytonutrients that provide their health benefits. These bioactive substances are formed as products of plant tissue metabolism and exhibit inhibitory activity against micro-organisms. In this study, the inhibitory effect of extracts of six species of microgreens (chives, onion, mustard, radish, chickweed, red cabbage) against pathogenic bacteria (Bacillus cereus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus) was demonstrated. Radish and onion extracts showed the strongest inhibition (α < 0.05) against S. aureus. The least sensitive bacteria appeared
to be E. coli, which showed the lowest inhibition zone diameters for all tested extracts.

JAKOSTNÍ PARAMETRY LAREV POTEMNÍKA MOUČNÉHO V ZÁVISLOSTI NA KRMNÉ SMĚSI / QUALITY PARAMETERS OF THE MEALWORM LARVAE IN RELATION TO THE FEED MIXTURE

Veronika Božena Hendrychová, Barbora Odehnalová, Adam Kovál, Andrea Roztočilová, Jan Slováček, Petr Kouřil, ...

DOI: 10.11118/978-80-7701-048-1-0048

Edible insects are a promising raw material used in the food industry for food production in terms of increasing their nutritional value. During rearing, qualitative parameters of mealworm larvae fed by wheat bran (OTR) and experimental diet (EX) were determined. Larvae of the EX variant showed a higher total weight and growth index (GI) (m = 1889.5 g; GI = 501.8) than larvae of the OTR variant (m = 1806.2; GI = 482.9). Larvae of the EX variant showed a higher intensity of red colour. The technological processing resulted in a decrease in the values of L*, a* and b* parameters in the larval variants. The chemical composition and colour parameters of technologically processed larvae depended mainly on the larval feed mixture, however the b* parameter values were significantly higher in the EX variant of larvae killed by boiling (p < 0.05).

VÝVOJ V OBLASTI NAHRAZOVÁNÍ ŽIVOČIŠNÝCH BÍLKOVIN JINÝMI ZDROJI / TRENDS IN REPLACING ANIMAL PROTEIN WITH OTHER SOURCES

Šárka Horáčková

DOI: 10.11118/978-80-7701-048-1-0055

Within the framework of the European Protein Strategy programme, plant-based proteins, proteins from algae and microalgae, edible insects, products obtained from tissue cultures or proteins produced by microorganisms are mentioned as substitute sources of animal proteins. The presentation will summarise data on the development of substitutes for dairy products with plant-based products and information on so-called hybrid products. Attention will be paid to knowledge and developments in the field of so-called targeted fermentations using genetically modified microorganisms to obtain dairy, meat or egg proteins, including information on the current state of their production and use for the food industry.

VÝROČÍ NAROZENÍ, VÝZNAM A ODKAZ PROFESORA HOŠPESE / BIRTH ANNIVERSARY, SIGNIFICANCE AND LEGACY OF PROFESSOR HOŠPES

Luděk Hřivna, Miroslav Jůzl, Jaroslav Čepl, Radim Cerkal, Nikola Faltýnková, Markéta Zachová, ...

DOI: 10.11118/978-80-7701-048-1-0056

The professional public, and even more so its academic part, should commemorate not only the general anniversaries of significant events, but especially such dates and such personalities that are connected to it itself. The main intention of this contribution is to commemorate significant personalities of agriculture and food industry on Ingr´s Days, and also in future years. Professor Bohumil Hošpes was born 125 years ago in Nové Město na Moravě. The professional public and students should associate him with the field of distilling and starch production. Together with engineer Pecold, Professor Hošpes obtained a patent for the Hošpes-Pecold scales, which are used to determine the starch content of potatoes and are still used today.

FORTIFIKOVANÉ POTRAVINY A POTENCIÁL ICH VYUŽITIA PRE KONZUMENTA 21. STOROČIA / FORTIFIED FOODS AND THEIR POTENTIAL FOR USE BY THE 21ST CENTURY CONSUMER

Eva Ivanišová, Ľuboš Harangozo, Barbara Mickowska, Anna Kolesárová

DOI: 10.11118/978-80-7701-048-1-0060

Adding bioactive ingredients to foods is challenging, especially due to interactions between the added compound and the food matrix, which cause changes in quality attributes. As a result, the acceptability of fortified foods depends heavily on the food matrix chosen as a carrier for the bioactive ingredients. In this context, cereal products (pasta, biscuits, cereal bars), products based on legumes, oilseeds, but also confectionery such as chocolate are used as adequate vehicles for delivering active compounds, e.g. probiotics, plant extracts, mushroom extracts, vitamins, etc. These matrices already naturally contain health-beneficial substances, but the addition or Enrichment effectively increases their content, mainly antioxidant active ingredients, which, if consumed in adequate quantities, have the potential to prevent various chronic and degenerative diseases. The added value is also the longer shelf life and shelf life of these products, because several ingredients with antioxidant effects can increase oxidative stability, effectively reducing the amount of added synthetic antioxidants. The addition of some ingredients can even reduce or completely replace salt, sugar and fat, which is all in line with the latest trends, as the European Union is committed to switching to healthier foods. The addition of medicinal plants, spices, fruits or vegetables, alternative raw materials (insects, food waste, mushrooms, flowers) effectively improves not only the nutritional characteristics of foods, but also the sensory ones, as the 21^ts century consumer likes to search for new tastes and product categories. The development of fortified foods for food companies can increase the range of products, competitiveness, the possibility of using local raw materials, alternative raw materials, which is in line with the circular economy and green policy (reducing the carbon footprint).

VYUŽITÍ PLODŮ BEZU ČERNÉHO (SAMBUCUS NIGRA L.) PŘI OBOHACOVÁNÍ JOGURTŮ / THE USE OF ELDERBERRIES (SAMBUCUS NIGRA L.) IN YOGURT ENRICHMENT

Simona Janoušek Honesová, Eva Dadáková, Sára Brožíková, Tereza Janů, Eva Baldíková, Lucie Hasoňová, ...

DOI: 10.11118/978-80-7701-048-1-0068

The aim of the work was to verify the use of elderberry (Sambucus nigra L.) in the enrichment of yogurts. For this purpose, yogurts with a 10% addition of skimmed milk powder and three types of jam (elderberry+strawberry (ES), elderberry+blueberry (EB), elderberry+blackcurrant (EC) in a ratio of 1:1) were produced. The addition of jams to yogurts was 10%. The contents of L-ascorbic acid (AA), total monomeric anthocyanins, total polyphenols (TPC), and antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method were determined in the jam samples. TPC and DPPH were determined in the yogurt samples. It was found that EC jam had higher AA and TPC contents and higher DPPH values than ES and EB. Compared to white yogurt, TPC and DPPH increased in all tested fruit yogurts. The results indicated that elderberry can be used to increase the antioxidant properties of yogurt.

VLIV OCHRANNÉ KULTURY NA BARVU, TEXTURU A SENZORICKÉ PARAMETRY DUŠENÉ ŠUNKY / EFFECT OF PROTECTIVE CULTURE ON COLOR, TEXTURE AND SENSORY PARAMETERS OF COOKED HAM

František Ježek, Marta Dušková, Josef Kameník, Helena Veselá

DOI: 10.11118/978-80-7701-048-1-0079

Biopreservation has been proven to be a promising natural preservation technique, but the impact of protective cultures on the sensory properties of cooked meat products is not well documented. The aim of this partial work was to evaluate the effect of the added protective culture on the color (L*, a*, b*, C*, h°), texture (hardness, shear force) and sensory parameters (appearance in the cut, matrix, consistency, color, aroma, sour odor, saltiness, taste, sour taste, overall impression) of cooked ham, heat-treated in two ways. During the experiment, significant differences (P <0.05) were found in all monitored color and texture parameters, both with respect to the use of protective culture and with respect to the method of heat treatment. Sensory evaluation of cooked ham showed differences (P <0.05) in appearance in the cut, matrix, consistency and sour odor after 1 week. Sensory changes after 2 months of storage were mainly influenced by the method of heat treatment. The addition of a protective culture during the production of cooked ham did not have a significant effect on its sensory quality.

ISOLATION AND CHARACTERIZATION OF BACILLUS MEGATERIUM ANTIMICROBIAL PEPTIDE AGAINST LISTERIA AND SALMONELLA BIOFILMS IN HYDROPONIC SYSTEMS

Sheetal Jha, Achyut Adhikari

DOI: 10.11118/978-80-7701-048-1-0088

The rapid growth of hydroponic systems has led to biofilm formation, with Listeria monocytogenes resisting standard cleaning methods and posing risks. This study examines the predominant microflora in hydroponic biofilms and explores antimicrobial strategies for effective microbial control. 3M swabs were used to collect biofilm samples from (a) hydroponic tubing, (b) water pump, (c) drainage area, and (d) air pump areas of NFT hydroponic system. swabs were plated on tryptic soy agar and incubated at 37°C for 24 hours, after which the isolates were identified using MALDI-TOF analysis. To study microbial interactions, 120 co-exclusion combinations of two isolates each were prepared. Isolates were mixed in a 1:1 ratio in tryptic soy broth, incubated at 37°C for 24 hours, and plated on tryptic soy agar. The isolates were differentiated based on colony morphology, gram staining, and MALDI-TOF identification. Analysis of variance determined microbial predominance, revealing both gram-positive and gram-negative bacteria. Identified species included Bacillus cereus, Micrococcus luteus, Bacillus infantis, Aeromonas hydrophila, and Enterobacter bugandensis. In co-culture, one species consistently dominated, averaging 7.8±0.08 log CFU/mL. This research also explored the antimicrobial potential of Bacillus megaterium cell-free supernatant (CFS) against Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes. Using an agar well assay, B. megaterium CFS showed strong inhibition, with S. enterica exhibiting greater inhibition (16±0.04 mm) than S. Tennessee (12±0.10 mm) and E. coli O157:H7 (11.5±0.08 mm). L. monocytogenes Scott A showed the highest inhibition (17±0.09 mm). Biofilm studies on PVC and vinyl surfaces revealed significant reductions in L. monocytogenes (2.15±0.08 log CFU/cm²) and S. enterica (2.75±0.11 log CFU/cm²). These findings suggest B. megaterium CFS as a promising disinfection strategy for mitigating biofilm formation and microbial risks in hydroponic systems.

POUŽITÍ OCHRANNÝCH KULTUR PŘI VÝROBĚ TVAROHŮ A SÝRŮ / THE USE OF PROTECTIVE CULTURES IN THE PRODUCTION OF CHEESES

Libor Kalhotka, Petr Kouřil, Miroslav Jůzl, Jana Zemanová

DOI: 10.11118/978-80-7701-048-1-0089

Cheeses, including quark, are a very diverse group of dairy products, the production of which involves the use of a number of microorganisms, with lactic acid bacteria playing a crucial role. These bacteria are part of the primary culture ensuring fermentation, but thanks to the production of antimicrobial substances they also act as protective cultures. In the production of cheese, separate protective cultures can be applied as a means against significant food pathogens or against microorganisms causing cheese spoilage.

POČET SOMATICKÝCH BUNĚK V MLÉCE MALÝCH PŘEŽVÝKAVCŮ / SOMATIC CELL COUNT IN MILK OF SMALL RUMINANTS

Marcela Klimešová, Oto Hanuš, Hana Nejeschlebová

DOI: 10.11118/978-80-7701-048-1-0095

The presented study offers technical-organizational recommendations, measures and procedures in the evaluation of the quality of raw milk (somatic cell count) of small ruminants for the internal purposes of small ruminant breeding farms to support the health and performance of animals, the health of consumers and to straighten their relationships in the sense of setting parameters when possible reimbursement of raw milk.

VLIV PŘÍDAVKU SPIRULINY (ARTHROSPIRA PLATENSIS) NA JAKOSTNÍ PARAMETRY JOGURTU / EFFECT OF SPIRULINA (ARTHROSPIRA PLATENSIS) ADDITION ON YOGHURT QUALITY PARAMETERS

Aneta Kocandová, Jan Slováček, Šárka Nedomová, Barbora Odehnalová, Veronika Božena Hendrychová, Adam Kovál, ...

DOI: 10.11118/978-80-7701-048-1-0099

Spirulina (Arthrospira platensis), a cyanobacteria rich mainly in protein and biologically active substances, is gaining more and more popularity as a dietary supplement due to its nutritional profile and positive effect on human health. The combination of yoghurt and spirulina offers the possibility of creating a functional food that combines the nutritional value of both ingredients. This study analyses the chemical composition, viscosity, pH and sensory properties of yoghurt with spirulina. Yogurt with 3% spirulina addition contained the highest amount of dry matter 19.93 ± 0.21 and protein 7.78 ± 0.61 (p ˂ 0.05). The viscosity of the samples increased with spirulina addition (p ˂ 0.05). Spirulina did not affect the pH of the products (p > 0.05). Spirulina addition negatively affected all hedonic descriptors (p ˂ 0.05). Thus, yogurts with a 3% spirulina addition are almost sensory unacceptable.

SVĚTOVÉ MLÉKÁRENSTVÍ V LETECH 2022–2023; VÝHLED 2022–2025 / WORLD DAIRY INDUSTRY IN 2022–2023; OUTLOOK 2022–2025

Jiří Kopáček

DOI: 10.11118/978-80-7701-048-1-0106

A lecture describing the current state of the global dairy sector, which was assessed at the IDF World Dairy Summit in Paris in October 2024. It assesses in detail the dairy year 2023 as different from the previous year, when global growth in both milk production and processing restarted and international trade strengthened. Following the gradual decline in high inflation, the consumption of milk and dairy products recovered, but more significantly in developing countries than in developed Western economies. Based on the first data from the development of 2024, predictions of this year's results are indicated and a medium-term outlook for current year 2025 is outlined, which begins with high raw material prices, but also with a number of uncertainties.

MIKROBIÁLNÍ PROFILOVÁNÍ SÝRŮ ZRAJÍCÍCH POD MAZEM: VLIV STARTOVACÍCH KULTUR A PROSTŘEDÍ VÝROBY / MICROBIAL PROFILING OF SMEAR-RIPENED CHEESES: INFLUENCE OF STARTER CULTURES AND PRODUCTION ENVIRONMENT

Kristýna Kořená, Anna Klimešová, Martina Florianová, Miroslava Krzyžanková, Daniela Karasová, Vladimír Babák, ...

DOI: 10.11118/978-80-7701-048-1-0124

Smear-ripened cheeses are distinguished by their complex microbiota, which play pivotal roles in ripening, flavour development, texture, and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment also significantly shape the product's characteristics. This study examined the microbial composition of smear-ripened cheeses from six commercial manufacturers using culture and culture-independent techniques, including 16S rRNA gene sequencing and sequencing of internal transcribed spacers. A limited number of microorganisms was recovered, with 37 different species identified across all samples. Sequencing of the 16S rRNA gene and ITS regions revealed 75 and 7 distinct operational taxonomic units, respectively. The microbiota composition reflected the contribution of both mesophilic and thermophilic starter and adjunct cultures, alongside microorganisms originating from the production environment. These included various psychrotrophic bacteria, marine, i.e. osmotolerant bacteria, and other halophiles from Proteobacteria (Psychrobacter, Pseudoalteromonas, Marinomonas and Vibrio), Firmicutes (Vagococcus, Marinilactibacillus), Actinobacteriota (Glutamicibacter), Bacteroidota (Winogradskyella, Brumimicrobium), Campylobacterota (Malaciobacter) and Fusobacteria (Psychrilyobacter), specific to the environment of particular manufacturers. The results indicate that although pasteurized milk and defined starter cultures are used in commercial production, the microbial diversity is largely influenced by the specific microbiota present in the cheese factory environment.

DIOXINS IN MEAT: FROM ENVIRONMENTAL POLLUTANTS TO HUMAN EXPOSURE

Ivica Kos, Miroslav Jůzl, Ivan Vnučec, Jelka Pleadin, Darija Bendelja Ljoljić, Paweł Konieczka, ...

DOI: 10.11118/978-80-7701-048-1-0134

Dioxins are highly toxic, persistent pollutants that mainly originate from industrial processes. As they are lipophilic (fat-soluble), these compounds accumulate in the fatty tissue of both animals and humans. Meat, especially if it has a high fat content, serves as a primary channel for the transfer of dioxins in the food chain. Livestock ingest dioxins via contaminated feed, soil and water, and grazing animals are particularly susceptible. Exposure level can vary depending on the composition of the feed, the contamination of the feed and the duration of exposure, all of which influence dioxin levels in muscle tissue, fat and organs. After consumption, dioxins concentrate in fatty tissue and the liver. When people consume meat from contaminated animals, they are exposed to potential health risks, including carcinogenic, reproductive and developmental problems. Food processing, such as cooking at high temperatures and trimming visible fat, can reduce dioxin levels in meat products to some extent. However, some dioxin congeners remain relatively stable under typical cooking conditions. This resilience underscores the importance of tackling dioxins at their source, including the implementation of appropriate feed safety measures and regulation of industrial emissions. Despite regulatory efforts to limit dioxin contamination in animal feed and food, bioaccumulation remains a challenge due to the environmental persistence of these compounds.

OLEJ Z KÁVOVEJ USADENINY AKO ADITÍVUM V BIODEGRADOVATEĽNÝCH OBALOCH: HODNOTENIE CHEMICKÝCH ZMIEN CHROMATOGRAFICKOU METÓDOU / SPENT COFFEE GROUND OIL AS AN ADDITIVE IN BIODEGRADABLE PACKAGING: CHEMICAL CHANGES EVALUATED BY CHROMATOGRAPHIC METHOD

Dominika Kotianová, Tomáš Pencák, Dani Dordević, Bohuslava Tremlová

DOI: 10.11118/978-80-7701-048-1-0141

The utilization of by-products generated in the food industry for the production of biodegradable packaging materials represents an innovative approach to reducing the environmental burden caused by plastic waste. This study focused on evaluating the impact of oil extracted from coffee grounds (SCG) on the profile of bioactive compounds in biodegradable packaging. Experimental samples of κ-carrageenan-based packaging materials were prepared with varying concentrations of SCG oil (0.1–1 g) and two types of emulsifiers (Tween 20, Tween 80). The profile of bioactive compounds was analyzed using HPLC. The results demonstrated that the addition of SCG oil significantly affected the chemical profile of the packaging, with higher concentrations of oil (0.8 g and 1 g) leading to an increased intensity of bioactive compound signals. Furthermore, samples containing Tween 80 exhibited greater stability and intensity of bioactive compounds compared to those with Tween 20. These findings suggest that SCG oil could enhance the functional properties of biodegradable packaging, opening new possibilities for its use in the food industry.

HADÍ MASO JAKO EKOLOGICKÁ POTRAVINA BUDOUCNOSTI / SNAKE MEAT AS AN ECOLOGICAL FOOD OF THE FUTURE

Petr Kouřil, Andrea Roztočilová, Miroslav Jůzl

DOI: 10.11118/978-80-7701-048-1-0148

The aim of the thesis was to find out the current state of the issue of the use of snake meat as food. The burmese python and reticulated python show great potential for this use. Both of these species show the ability to grow rapidly, especially in the first years of life. They can reach a weight of over 100 kg. The usable parts of the snake's body account for 82%, of which the largest share is the carcass (54%) and skin (22%). A conversion rate of 1.2 was found in pythons. The eco-friendliness of python breeding is also supported by their ability to regulate metabolism, which is why the production of greenhouse gases in snake breeding is very low. From the point of view of microbiological quality, the meat of large snakes seems to be trouble-free and does not deviate from conventional species.

VYUŽITÍ HMYZU V AGRO-POTRAVINÁŘSKÉM SEKTORU / USE OF INSECTS IN THE AGRI-FOOD SECTOR

Lenka Kouřimská, Pavel Kouřimský

DOI: 10.11118/978-80-7701-048-1-0153

As the world population grows, so does the demand for animal protein, leading to a search for alternative sources of nutrition. Edible insects represent a promising alternative that offers high nutritional value, a low ecological footprint and an efficient conversion of organic residues into valuable proteins. European legislation already allows the consumption of selected insect species, with their nutritional composition including all essential amino acids, fats, vitamins and minerals. However, the acceptance of insects as food is still limited in Western countries due to cultural and psychological barriers, with higher acceptance of products with a hidden form of insects, such as in flours or extruded products. In addition to the nutritional benefits of insects, their feed value and the possibility of using organic agri-food by-products in insect farming are also being intensively investigated. This can positively affect the nutritional composition of insects and at the same time contribute to the sustainable management of biological waste. An important by-product of insect production is also the so-called "frass", which is proving to be an effective organic fertilizer with a potential positive effect on plant growth. Although edible insects offer many environmental and nutritional benefits, further research is needed to address safety, optimize farming, and improve the sensory properties of insect products to increase their consumer acceptance.

STANOVENÍ CHOLESTEROLU VE ŽLOUTKU POMOCÍ FT-NIR SPEKTROMETRIE / DETERMINATION OF CHOLESTEROL IN EGG YOLK USING FT-NIR SPECTROSCOPY

Michaela Králová, Eliška Dračková, Lenka Kaniová, Vojtěch Anderle, Martina Lichovníková

DOI: 10.11118/978-80-7701-048-1-0161

The aim of this study was to create calibration models for the determination of cholesterol content in egg yolk using the FT-NIRs method. Spectra of samples were obtained by measuring in reflectance mode on an integrating sphere using a transflectance cell in the spectral range of 10,000–4,000 cm^-1. Values for creating calibration models were obtained using the UPLC reference method. A reliable calibration model was created using the PLS method. A close relationship was found between the reference and predicted NIR values and no statistically significant difference was found using the paired t-test (p ˃ 0.05). The coefficients of determination R² were found to be 0.57 for calibration and 0.49 for validation. Therefore, this calibration model is more suitable for indicative determination.

VÝZNAM PĚSTOVÁNÍ JAKONU (SMALANTHUS SONCHIFOLIUS) V PODMÍNKÁCH ČR / THE IMPORTANCE OF GROWING YACON (SMALANTHUS SONCHIFOLIUS) IN THE CONDITIONS OF THE CZECH REPUBLIC

Markéta Kuljová, Pavel Kasal, Milan Čížek

DOI: 10.11118/978-80-7701-048-1-0167

From 2023 to 2024, yacon (Smallanthus sonchifolius) was grown in the potato production area (BVO). Yacon is very rich in health-promoting substances, especially inulin. Therefore, it is included in the assortment of non-traditional root crops that are the subject of long-term research by VÚB Havlíčkův Brod. The purpose was to monitor its adaptability in an atypical climatic region. The yield of tubers in two varieties (Graciella and Fiorella) was monitored. In addition, drip irrigation of yacon was tested compared to the variant without irrigation. The monitoring took place at the Valečov research station. The research station is located at an altitude of 460 m above sea level (a moderately warm district). When evaluating the experiment, trending differences in tuber yields were noted for the monitored varieties. A positive effect of drip irrigation on tuber yield was found. Yacon can be recommended as an alternative crop for further cultivation and food use.

CÍLENÝ MONITORING NEAUTORIZOVANÉ GM RÝŽE V ČESKÉ REPUBLICE / TARGETED MONITORING OF UNAUTHORIZED GM RICE IN THE CZECH REPUBLIC

Veronika Kýrová, Vladimír Ostrý, Irena Řehůřková, Jiří Ruprich

DOI: 10.11118/978-80-7701-048-1-0176

Rice (Oryza sativa L.) is one of the most important cereals in the world. Monitoring of the occurrence of unapproved GM rice on the Czech market is part of the "HYGIMON" study, which is addressed as part of subsystem 4 of "Total diet study" within the framework of "Environmental health monitoring system". The "HYGIMON" study is focused on the monitoring of food that do not meet the requirements for food safety according to EU Regulation No. 178/2002. A total of 816 samples of rice, 240 samples of rice-based products and 192 samples of dishes containing rice were collected during the years 2008-2023. The qualitative polymerase chain reaction (PCR) method was used to detect a specific DNA sequence. A total of 56 (4.5%) positive food samples containing GM rice were detected. The obtained results confirm that unauthorized GM rice is being detected in food products in the Czech market.

IMPACT OF UV-C LIGHT TREATMENT ON LISTERIA MONOCYTOGENES IN HYDROPONIC LETTUCE AND QUALITY ASSESSMENT

Ivannova Lituma, Achyut Adhikari

DOI: 10.11118/978-80-7701-048-1-0183

Controlled agriculture environments, such as hydroponic systems, are a rapidly expanding industry. However, research indicates that these systems can foster microbial growth, highlighting the importance of effective decontamination methods to mitigate the risk of foodborne illnesses. This study evaluated the effect of UV-C light against Listeria monocytogenes on hydroponically grown lettuce and seeds. Lettuce leaves were spot inoculated (100µL) with Listeria monocytogenes cocktail and exposed to UV-C light (0.28mW/cm²) for 10 to 50 seconds in 10-second increments and 1 to 5 minutes in 1-minute increments. UV- treated leaves were stored at 4C° and visually inspected for 5 days. Additionally, the smooth and rough surfaces of lettuce leaves were inoculated and exposed to UV-C light. Lettuce plants growing in a hydroponic system were spot inoculated with Listeria 15 days after germination and treated with UV-C light for 50s every day between days 16-25. Lettuce seeds (n=40) were inoculated with Listeria and exposed to UV-C light (0.28mW/cm²) prior to germination for 0–40 min and the rate of germination (%) was measured. Seeds treated with UV-C did not present significant impact on germination percentage (P<0.05). Significant reductions in Listeria levels in seeds were observed after 20- and 40-min treatment (0.94±0.32 log CFU/g). UV-C light significantly reduced Listeria levels on lettuce leaves within 40 and 50s 0.92 ± 0.22 and 1.14 ± 0.22 log CFU/g respectively and remained similar up to four min treatment. Listeria reduction was significantly different (P<0.05) between the smooth and rough surfaces of lettuce leaves. No significant (P>0.05) effect was found on the color, and the weight, irrespective of the UV-C time exposure. UV-C treatment decreased Listeria levels in the hydroponic system after two days of treatment (3.85±1.09 log CFU/g). UV-C could be a potential intervention strategy to minimize the food safety risk of fresh produce in a hydroponic system.

ZARUČENÉ TRADIČNÍ SPECIALITY / TRADITIONAL SPECIALITIES GUARANTEED

Petra Mačáková, Kamila Novotná Kružíková

DOI: 10.11118/978-80-7701-048-1-0184

Traditional specialities guaranteed are now governed by Regulation (EU) 2024/1143 of the European Parliament and of the Council. Under this quality regime, products and foodstuffs with specific characteristics may be referred to as a traditional speciality guaranteed. The aim of this system is to preserve traditional production methods and recipes, to protect food with a traditional character and to promote its unique profile on the market. In the Czech Republic, this issue is also regulated by Act No. 452/2001 Coll. List of registered as a guaranteed traditional specialty are publicly available in the eAmbrosia database. The procedure for inclusion in this list has two stages, national and EU. In the Czech Republic, "Prague ham" is registered under the regime of the protected guaranteed traditional specialty and together with the Slovak Republic, four foodstuffs are registered, namely "Špekáčky", "Liptovský salám", "Spišské párky" and "Lovecký salám".

NUTRIČNÍ HODNOCENÍ KULINÁRNĚ UPRAVENÝCH RYB / NUTRITIONAL EVALUATION OF CULINARY PREPARED FISH

Zuzana Měřínská, Klára Horáková, Dagmar Ostrovská, Irena Řehůřková, Jiří Ruprich

DOI: 10.11118/978-80-7701-048-1-0190

Awareness of the nutritional benefits of eating fish and its availability for the average consumer is growing nowadays. Knowing the nutritional content of cooked fish helps the consumer to make a better decision according to his requirements and needs. It is recommended to eat fish dishes at least twice a week. The best option is to eat fattier fish, such as salmon, mackerel, trout or carp. The moisture content, protein, fat and complex profile of fatty acids are most often monitored in fish. The amount of protein and omega-3 fatty acids contained in fish and fish products is monitored for their positive effect in the prevention and treatment of cardiovascular, inflammatory and neurological diseases.

EXTRAKCE TUKU Z VEDLEJŠÍCH ŽIVOČIŠNÝCH PRODUKTŮ SUMEČKA AFRICKÉHO (CLARIAS GARIEPINUS) / EXTRACTION OF FAT FROM ANIMAL BY-PRODUCTS OF THE AFRICAN CATFISH (CLARIAS GARIEPINUS)

Tereza Novotná, Lukáš Harabiš, Orsolya Bystricky-Berezvai, Pavel Mokrejš, Robert Gál, Jana Pavlačková

DOI: 10.11118/978-80-7701-048-1-0197

The African catfish is a freshwater fish whose global production is increasing, leading to a rise in the amount of by-products. Proper processing of this raw material and subsequent extraction can yield valuable products, such as fish oil and collagen. The fat content in this raw material is around 10%, which represents approximately 29% of the dry matter. After processing and drying the raw material, up to 27% of fat can be extracted using various solvents. The remaining material is suitable for gelatin production.

HODNOCENÍ VÝSLEDKŮ VETERINÁRNÍHO DOZORU NA FARMÁŘSKÝCH TRZÍCH V PRAZE V OBDOBÍ LET 2017–2022 / EVALUATION OF RESULTS OF VETERINARY SUPERVISION AT THE FARMERS MARKETS IN PRAGUE FROM 2017 TO 2022

Kamila Novotná Kružíková, Veronika Žídková

DOI: 10.11118/978-80-7701-048-1-0201

The sale of food at farmers' markets is governed by applicable legislation. The paper focuses on the number of inspections carried out by the Municipal Veterinary Administration in Prague of the State Veterinary Administration, which also supervises the sale of food of animal origin at farmers' markets held in the capital city of Prague. In the period 2017–2022, a total of 372 inspections were carried out, of which an average of 27% of inspections per year found some kind of violation of legislation (defect); in individual years, the defect rate of inspections ranged from 18 to 40%, which is higher than the defect rate of hygienic supervision in production and during sale of food of animal origin, where the average annual defect rate is in the range of 5–10%. Most of the defects were in the area of insufficient traceability, non-compliance with the cold chain and failure to secure food from contamination from the external environment. The fewest defects were reported by eggs and honey, while the highest number of infringements was found, meat products and dairy products. Neither a decreasing nor an upward trend in defects at farmers' markets in Prague was found.

TOXIC EFFECTS OF PESTICIDE RESIDUES ON WARM-BLOODED ANIMALS INCLUDING HUMANS, IN KENYA

Jasmine Ongidi

DOI: 10.11118/978-80-7701-048-1-0206

The celebration of the World Food Safety Day every 7^th of June has been held seven times on a global level since its establishment by the United Nations General Assembly on 20^th December 2018. Kenya has celebrated this day since its set-up, and it has gained momentum in 2023 and 2024. The nationwide campaign introduced in the past two years through media house engagement, collaboration with development partners, government agencies, trade blocks, the academia, research and private institutions to discuss and promote food safety, raise awareness and influence policy and practice in addressing food safety issues, is a clear indication that Kenya is on the right path to addressing food quality and safety issues. Conversely, the year that the World Food Safety Day was set up, just under ten years, is an indicator of how long overdue the subject of addressing food safety at a global scale is, albeit at national levels. The widespread use of pesticides has led to concerns about potential risks posed by their residue in food products. This review focuses on the effects of pesticide residues on warm-blooded animals, including humans in Kenya, emphasizing the importance of monitoring pesticide residue in the food chain to establish safe levels for better health and nutrition.

VPLYV RÔZNYCH SPÔSOBOV LÚHOVANIA ŽALUĎOV (QUERCUS ROBUR) NA OBSAH POLYFENOLOV / EFFECT OF DIFFERENT LEACHING METHODS ON POLYPHENOL CONTENT IN ACORNS (QUERCUS ROBUR)

Tomáš Pencák, Dominika Kotianová, Dani Dordević, Bohuslava Tremlová

DOI: 10.11118/978-80-7701-048-1-0212

The aim of this study is to compare the effect of two acorn leaching methods – hot and cold – on the content of polyphenolic compounds, which include bitterness-causing substances. Acorns (Quercus spp.) have historically been used as an ingredient in various dishes and beverages. However, over time, they have largely disappeared from the human diet, and their use in the food industry today is minimal. In recent years, efforts toward sustainability and the utilization of underused raw materials have brought them back into the spotlight. Due to their high bitterness and the presence of substances with antinutritional properties, processing is necessary before their use in food production. The results demonstrated a decrease in the total polyphenol and flavonoid content (p ˂ 0.05) compared to the control sample, with hot-water leaching proving to be the more effective method for reducing these compounds.

CHITOSANOVÉ NANOČÁSTICE S ENKAPSULOVANÝM ESENCIÁLNÍM OLEJEM Z TYMIÁNU (THYMUS VULGARIS) PRO PRODLOUŽENÍ TRVANLIVOSTI MANDARINEK / CHITOSAN NANOPARTICLES WITH ENCAPSULATED THYME (THYMUS VULGARIS) ESSENTIAL OIL FOR EXTENDING SHELF-LIFE OF MANDARINS

Štěpánka Penčáková, Zuzana Bytešníková, Hoang-Anh Cao, Jana Pekárková

DOI: 10.11118/978-80-7701-048-1-0218

Nanomaterials represent modern tools with a wide potential for application in the food industry. Chitosan nanoparticles encapsulating thyme essential oil (Thymus vulgaris), which is the focus of this study, were applied to mandarins as a protective agent to extend shelf life and ensure antimicrobial resistance. The nanoparticles were synthesized using the ionic gelation method, with size characterized by DLS and AFM techniques, and stability assessed by Zeta potential. The nanoparticles were applied to mandarins as a protective spray. During storage, successful shelf life extension and enhanced antimicrobial resistance of treated mandarins were observed compared to the control group.

CUSTOM-BUILT STEAM CONDITIONING AS A PROCESSING INTERVENTION FOR SALMONELLA ENTERICA REDUCTION ON IN-SHELL PECANS

Dikshya Shilpakar, Cameron Bardsley, Achyut Adhikari, Karuna Kharel

DOI: 10.11118/978-80-7701-048-1-0224

Pecan harvesting practice such as mechanically shaking the nuts to stay on the ground for several days until collected can pose food safety risk. Several agricultural practices such as cattle grazing, irrigation or rain events and unhygienic farm practices can lead to foodborne pathogen contamination of the in-shell nuts while on the farm. While steam treatment of in-shell pecans is a potential conditioning method that growers can use to facilitate shelling, it also holds potential as a decontamination strategy. This study evaluated the efficacy of steam treatments on Salmonella enterica inactivation on in-shell pecans. In-shell pecans were inoculated with a five strain cocktail of nalidixic acid-resistant mutant of Salmonella enterica (Anatum, Tennessee, PT9c, Oranienberg, Enteritidis PT30) to ~8 log CFU/g. The samples were steam-treated at 70, 80 and 90°C for 0–300 s using a custom-designed batch setup system after a come-up time of 20s. After treatment, the pecans were massaged in 100 mL of 0.1% sterile peptone water, and plated on Xylose Lysine Deoxycholate agar with nalidixic acid (50µg/mL) and enumerated after incubation at 37°C for 24 and 48 h. The water activity of the samples before and after treatment was measured. The data was analyzed using mixed model with post-hoc Tukey test at P

SUSTAINABLE FABRICATION OF CELLULOSE-BASED ANTIBACTERIAL NANOCOMPOSITE FILMS FOR ACTIVE PACKAGING TO PREVENT LISTERIA AND SALMONELLA CONTAMINATION

Pratiksha Shrestha, Qinglin Wu, Abouzeid, Ragab Esmail Mahmoud, Witoon Prinyawiwatkul, Karuna Kharel

DOI: 10.11118/978-80-7701-048-1-0225

Packaged low moisture foods are prone to contamination by Listeria monocytogenes and Salmonella spp. indicating a need for post-process intervention. Sustainable antimicrobial packaging using cellulose-based biomaterials incorporated with natural antimicrobials offers a promising solution for controlled antimicrobial release and effective pathogen mitigation. This study aimed to develop an antimicrobial nanocomposite by incorporating natural antimicrobials into lignocellulose nanofibers derived from plant-based waste. Nisin (0.33%) and oregano essential oil (OEO) at three different concentrations (0.5%, 1%, 1.5% were used to prepare 3 different formulations of lignocellulose nanofiber (LCNF) based nanocomposite films by solution casting on Teflon plates. The films were eventually punched into 9 mm disks for antimicrobial tests. In vitro antimicrobial activity was tested using disk diffusion method against four Salmonella enterica strains (PT 30, PT 9c, Oranienberg, Anatum), four Listeria monocytogenes strains (Scott A, V7, LCDC, 101M) and control on Mueller-Hinton agar. Film color was evaluated using L*, a*, b* colorimetric system. Differences in mean values were analyzed using ANOVA with post-hoc Tukey’s test at P<0.05 in JMP® Pro 18.0.1. The antimicrobial film demonstrated broad-spectrum efficacy, with zone of inhibition ranging from 13.4–25.5 mm. It was significantly more effective (P<0.05) against Gram-positive bacteria, as evidenced by greater susceptibility of L. monocytogenes (19.11 ± 0.26 mm) compared to S. enterica (15.97 ± 0.26 mm). Among the tested strains, the most resistant were Salmonella PT 30 and Oranienberg (14.5–16.0 mm), while the most susceptible were L. monocytogenes Scott A and V7 (20.57–21.24 mm). For both organisms, the 15% OEO concentration showed the highest efficacy (P<0.05), though films at this concentration had a slightly darker color, as indicated by a significantly lower L* value (70.27±0.28). Plant-based nanocomposite antimicrobial films offer a promising sustainable solution for enhancing food safety...

MODERNÍ TRENDY V POTRAVINÁŘSTVÍ – ZAMĚŘENÍ NA CEREÁLNÍ CHEMII, TECHNOLOGII A VÝŽIVU LIDÍ / MODERN TRENDS IN FOOD INDUSTRY – FOCUS ON CEREAL CHEMISTRY, TECHNOLOGY AND HUMAN NUTRITION

Marcela Sluková, Pavel Skřivan, Ivan Švec

DOI: 10.11118/978-80-7701-048-1-0226

Cereals are still the staple food for most of the human population. Cereals and cereal products are a source of carbohydrates and proteins. The predominant polysaccharide in cereal grains is starch, which serves as a source of ready energy in the human diet, which may seem like a disadvantage in today's energy-balanced world. In addition to starch, there are also indigestible but nutritionally and physiologically important carbohydrates, known as dietary fibre. In the context of nutrition and health, the concept of the glycaemic index of a food, the benefits and risks of consuming wholemeal cereal products, the nutritional importance of light (white), wholemeal and multigrain breads and pastries are often discussed. Reformulations of bakery recipes are proposed with regard to the sugar, fat and energy content of selected types of the products. In contrast, traditional and lesser-known gluten-free cereals and pseudocereals are used for gluten-free nutrition. The bakery industry is also responding to these stimuli. The products of hydrothermal treatment of seeds and grains (not only cereal grains) in the form of mash or the similar products are being used in the production of bread and bakery products, Fermentation technologies (preparation and use of mash, preferment, sourdough and different fermentation stages) are being applied on a larger scale. Special wholemeal (mainly finely granulated) flours are being used and the range of bakery products with a higher fibre and protein content is being extended.

VLIV NÁPLNĚ NA SENZORICKOU HODNOTU PLNĚNÝCH ČOKOLÁDOVÝCH CUKROVINEK / EFFECT OF FILLING ON THE SENSORY VALUE OF FILLED CHOCOLATE CONFECTIONERY

Veronika Šafránková, Renáta Dufková, Luděk Hřivna, Tomáš Gregor, Kateřina Týblová

DOI: 10.11118/978-80-7701-048-1-0233

An investigation was conducted into the effect of different fillings on the sensory value of filled chocolate confectionery. Five filling variants were produced and subsequently evaluated in terms of appearance, texture, taste and overall impression. The results showed that the addition of chia seeds, mango puree with chilli and freeze-dried mango did not have a significant negative effect on the sensory acceptability of the products. Conversely, the green tea and matcha filling was found to be less palatable due to the presence of extraneous flavours. The study concluded that the selection of appropriate ingredients and the implementation of effective technological processes are crucial in ensuring the quality and sensory appeal of filled chocolate confectionery.

BIOGENNÍ AMINY V RŮZNÝCH TYPECH POTRAVIN Z TRŽNÍ SÍTĚ V ČESKÉ REPUBLICE / BIOGENIC AMINES IN DIFFERENT TYPES OF FOOD FROM CZECH MARKET NETWORK

Jan Šmoldas, Barbora Palátová Nežiková, Irena Řehůřková, Jiří Ruprich

DOI: 10.11118/978-80-7701-048-1-0239

Biogenic amines are organic compounds derived from amino acids. They are naturally occurring in foods, however, in high concentrations, they are a sign of food spoilage. The consumption of such foods can lead to poisoning. Legislation sets limits only for histamine in certain types of fish and fishery products (Commission Regulation (EC) No. 2073/2005 on microbiological criteria for food). This study determined the levels of eight selected biogenic amines (specifically cadaverine, histamine, phenylethylamine, putrescine, spermidine, spermine, tryptamine, and tyramine) in food samples. The food samples were obtained from the market network in the Czech Republic as part of ongoing monitoring of dietary exposure conducted at the Centre for Health, Nutrition, and Food, National Institute of Public Health. Our results are in agreement with other studies dealing with the same topic. Our measured concentrations should not pose a risk to the average healthy consumer.

PREDIKCE TECHNOLOGICKÉ KVALITY LEPKU PŠENIČNO-ŽITNÝCH A ŽITNO-PŠENIČNÝCH SMĚSÍ / PREDICTION OF THE TECHNOLOGICAL QUALITY OF GLUTEN OF WHEAT-RYE AND RYE-WHEAT MIXTURES

Ivan Švec, Petra Smrčková

DOI: 10.11118/978-80-7701-048-1-0248

The technological quality of gluten in binary blends from wheat white flour (Pš) and rye bread flour (ŽCh), or rye wholemeal one (ŽCz) was determined using our own modification of the Gluten Index (GI; method AACC 38-12.02). During standard washing of gluten from aqueous suspensions 90Pš : 10ŽCh and 90Pš : 10ŽCz on the Perten’s Glutomatic device, the sieve was clogged with swollen rye arabinoxylans. An alternative extraction procedure was created based on the internationally established method Retention Capacity Profile (SRC, AACC 56-11.01). The quality of the control wheat flour sample corresponded to the "strong gluten" category, since the values of both the standard and modified GI were higher than 80% (GI 90.07 ± 4.24; GI_modif 82.20 ± 0.01). As expected, the higher proportion of rye flour in the binary mixture, the lower GI_modif value. For the 50Pš:50ŽCh mixture and ŽCh alone, the GI_modif values were 47.33 ± 0.02 and 17.60 ± 0.02, respectively; for the wholegrain counterparts, these values were 48.05 ± 0.02 and 28.22 ± 0.02. The increased quality of rye wholegrain flour and its blends is apparent only – the higher GI_modif values can be attributed to the absorption capacity of linear arabinoxylans, present in a higher portion. The accuracy of the prediction by a linear regression analysis was satisfactory for both 2 separate sets of 11 samples (R² = 0.963 and 0.971).

ENVIRONMENTAL AND STRAIN-SPECIFIC INFLUENCES ON LISTERIA MONOCYTOGENES BIOFILM FORMATION AND THE EFFICACY OF SANITIZATION ON FOOD CONTACT SURFACES

Manish Thapaliya, Achyut Adhikari

DOI: 10.11118/978-80-7701-048-1-0256

Food-contact surfaces have been identified as a principal source of Listeria monocytogenes contamination in fresh produce, including caramel apples and cantaloupes, emphasizing the importance of effective disinfection and sanitization. L. monocytogenes can firmly attach to these surfaces and form biofilms—complex bacterial matrices protected by extracellular polymeric substances (EPS). This study evaluates the microbiological risks associated with L. monocytogenes on food-contact surfaces in food processing environments. The first phase examined environmental and strain-specific influences on L. monocytogenes biofilm formation across different food chain surface materials. Regression modeling revealed significant biofilm formation over time (estimate = 0.3358, p < 0.001) with a clear surface-specific effect. New stainless steel and PVC surfaces exhibited high biofilm formation, while silicon rubber surfaces were significantly less conducive. Temperature also played a role, with significantly lower biofilm formation at 4°C (estimate = –0.1044, p < 0.001). Additionally, medium composition influenced biofilm formation, with apple juice supporting higher levels than water. Untargeted metabolomics analysis indicated strain-specific variations, showing that strain V7 exhibited superior biofilm formation with upregulated purine metabolism compared to strain LCDC. The second phase assessed the effectiveness of sanitizers—including chlorine, quaternary ammonium compounds (QAC), and UV-C light—on biofilms formed on common food contact surfaces (stainless steel, PVC, and silicon rubber) in an apple-processing plant. The efficiency of each sanitizer varied based on surface material and biofilm age. Chlorine and UV-C light were significantly effective (p < 0.05) against 1-day-old biofilms on stainless steel, reducing bacterial load by 2.84 log CFU/coupon and 2.71 log CFU/coupon, respectively. QAC was effective against 1-day-old biofilms across all surface materials (p < 0.05). However, no significant reduction was observed in 7-day-old...

VETERINÁRNÍ ZÁKON A ZÁKON NA OCHRANU ZVÍŘAT PROTI TÝRÁNÍ / VETERINARY ACT, ANIMAL CRUELTY PROTECTION ACT

Jan Váňa, Zbyněk Semerád

DOI: 10.11118/978-80-7701-048-1-0258

The Senate of the Parliament of the Czech Republic is currently debating an amendment to Act No. 166/1999 Coll., the Veterinary Act. Several amendments to other laws have been added to this amendment by the Ministry of Agriculture. This package of legislation deals in particular with the slaughter of livestock at the holding of origin, the domestic slaughter of cattle, the definition of dangerous diseases for the purposes of the Veterinary Act, so-called ritual slaughter, cameras in slaughterhouses and the abolition of cattle passports. In addition to the amendments to the above-mentioned legislation, the article also includes the current disease situation in livestock.

FROM TRADITION TO INNOVATION: GOAT’S MILK IN MODERN DAIRY

Ivan Vnučec, Ivica Kos, Darija Bendelja Ljoljić

DOI: 10.11118/978-80-7701-048-1-0261

Goat's milk has long been used for human consumption and is now recognised as a food with high nutritional and functional properties and a low environmental footprint. It is rich in important nutrients such as protein, calcium, vitamins (especially A and B) and minerals such as phosphorus and potassium and offers a healthy alternative to conventional cow's milk. Goat's milk is known to be easier to digest, making it a favoured choice for people with lactose intolerance or a sensitive digestive system. Compared to cow’s milk, it contains higher levels of certain favourable fatty acids, including medium-chain triglycerides, which are associated with various health benefits. Due to its nutritional richness and unique composition, goat’s milk is increasingly recognised as a key ingredient in the production of innovative dairy products that meet the changing needs and dietary habits of consumers. In addition, goats are known to efficiently convert their feed into milk and require less land and resources compared to cows. Their adaptability to different climates and terrains makes goat farming a sustainable and environmentally friendly option for milk production. By combining the versatility and nutritional benefits of goat's milk, the dairy industry can appeal to health-conscious consumers looking for new flavours, functional ingredients and high-quality dairy products (artisanal cheese, yoghurt, butter, rich ice cream and other dairy desserts).

KVALITA DOPLŇKŮ VÝŽIVY S OMEGA-3 MASTNÝMI KYSELINAMI / QUALITY OF DIETARY SUPPLEMENTS WITH OMEGA-3 FATTY ACIDS

Milan Vývoda, Karolína Beranová, Milena Matejovičová, Tomáš Komprda

DOI: 10.11118/978-80-7701-048-1-0267

The majority of the population does not reach the recommended intake of polyunsaturated ω-3 fatty acids (ω- 3 PUFA) in the diet, which contributes to the deficiency of ω-3 PUFA in the body with adverse health effects. The omega-3 index (O3i) is a parameter that measures the proportion of ω-3 fatty acids, specifically eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic acid (DPA) in the total amount of fatty acids in the membranes of erythrocytes (red blood cells), with O3i ≥8% being associated with a lower risk of chronic diseases, especially cardiovascular diseases. Due to their insufficient intake in the diet, nutritional supplements containing these fatty acids are often recommended. However, the quality of commonly available supplements can be a problem. This article summarizes information on methods for monitoring sufficient ω-3 FA intake and options for assessing the quality of nutritional supplements containing ω-3 FA available on the Czech market.

PROCESNÉ ZMENY PRI FRITOVANÍ ZEMIAKOVÝCH HRANOLČEKOV: VPLYV NA SENZORICKÉ A TEXTURÁLNE VLASTNOSTI / PROCESS CHANGES DURING DEEP-FRYING OF POTATO FRIES: IMPACT ON SENSORY AND TEXTURAL PROPERTIES

Lucia Zeleňáková, Michaela Gabašová, Martina Fikselová, Andrea Mendelová

DOI: 10.11118/978-80-7701-048-1-0276

The aim of the study was to examine changes in the sensory and textural properties of potato fries deep-fried at 175 °C/4 min and 200 °C/3 min. Raw potato fries (K) and frozen pre-fried French fries (A) were analyzed texturometrically before and after frying, and sensorically only after frying. Using the Texture Analyzer TA.XT Plus, parameters such as hardness, strength, breaking force, and crispness were measured. After deep-frying at higher temperatures and shorter times, crispness increased for both samples. Sample K generally had higher strength and crispness before deep-frying. High temperature and short frying time (200°C/3 min) had the greatest impact on the change in these properties. Deep-frying reduced the breaking force and hardness for both samples, with the difference between the samples being larger at lower temperatures (175°C). Higher temperature (200°C) and shorter frying time affected hardness more than breaking force. Sensory evaluation showed that sample A achieved higher acceptability compared to sample K.

TECHNOLOGICKÉ ASPEKTY SMETAN KE ŠLEHÁNÍ / TECHNOLOGY ASPECTS OF WHIPPED CREAMS

Jana Zemanová, Miroslav Jůzl, Ladislava Pospíšková, Libor Kalhotka

DOI: 10.11118/978-80-7701-048-1-0285

A number of studies have shown that the whipping ability of creams is influenced by various factors, such as composition, cream tempering, size of fat globules, etc. The nature of milk whey also influences the resulting properties of whipped cream. Increasing the protein content in the whey phase of whipped cream leads to an extension of the whipping time, while increasing the ionic strength of the whey shortens the whipping time. With a longer whipping process, air bubbles are lost and the whipped mass subsequently inverts into butter grains. This results in lower whipping. The whipping time is also extended by the degree of homogenization of milk fat. When evaluating the foaming properties of long-life whipping cream from a Czech manufacturer, it was found that most of the specified parameters correspond to high-quality whipping cream - high-quality whipping cream should be whippable within 1 minute and the whipping should reach 100–130%. Whipping at the tolerance limit can be explained by the heat treatment (UHT) of the raw material and its high fat content. There are published findings that with a higher intensity of heating of whipping cream, its whipping time also increases and the whipping effect decreases. This is probably caused by the denaturation of β-lactoglobulin, which forms complexes with κ-casein and α-lactalbumin. The resulting aggregates, due to their larger size compared to native proteins, diffuse more slowly to the phase interface and increase the viscosity of the material, which means that the product is able to accommodate and retain a lower amount of air and the process of its incorporation is slower. With higher heat treatment, the stability of the foam usually also decreases - but the samples tested by us had good stability (milk plasma drip should not exceed 4 ml/100 g/2 hours). The storage experiment consisted of storing UHT cream at a temperature of 21 °C and 8 °C for the entire minimum shelf life (3 months). When comparing whipping, creaminess, sensory properties and foam stability, cream stored at laboratory temperature performed better, which, in accordance with the packaging label, was stored refrigerated at 8 °C for 24...