Scifood
type: channel
description: Aims & Scope: Scifood is an international peer-reviewed scientific journal. We publish high-quality original scientific articles and review articles as OPEN ACCESS. Articles are freely available online. The journal covers areas including food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. We welcome articles created by an international collective of authors that bring a new perspective to food science.
publisher: HACCP Consulting
language: en
publication name: Scifood
issn: 2989-4034
copyright: Articles are published under the Creative Commons Attribution–NonCommercial–NoDerivatives 4.0 International License (CC BY-NC-ND 4.0). This license permits non-commercial use, sharing, distribution, and reproduction of the work in any medium or format, provided that: appropriate credit is given to the author(s) and the original publication in Scifood, a link to the license is provided, the work is not modified, adapted, or transformed.
items: Evaluation of the quality indicators of food-grade glycerin derived from different oil/fat raw materials
items: Physico-chemical composition of the musculus longisimus dorsi of different breeds and crossbreeds with the same nutrition and breeding
items: Microstructure of the kidneys and liver of naked neck chickens under the influence of silver nanoparticle preparation
items: Screening and identification of lactic acid bacteria and yeast strains from raw materials with potential for application in sourdough technology
items: Quality assessment of canned vegetable snacks with added grains
items: Effects of plant extract powder supplementation on lipopolysaccharide-induced sepsis and hepatic and kidney antioxidant capacity in Wistar rats
items: Carcass characteristics, physicochemical properties, amino acid composition, and fatty acid profile of European brown hare (Lepus europaeus) meat
items: The chemical composition of wild boar (Sus scrofa) meat hunted in the Polish Carpathians
items: Biodegradable organic waste as a substrate for edible insect production: regional availability and conversion potential in Slovakia
items: The effect of an enzyme preparation containing phytase on the microstructure and some indicators of the composition of wheat grain
items: Comparative analysis of grape yield regulation techniques as ways for improving the quality of harvested grapes and musts
items: Tofu processing: selected parameters from the seeds to the final products and by-products
items: The influence of ripening duration on the mineral composition of craft hard goat cheeses
items: Effectiveness of dragon fruit ice cream with Yakult in relieving constipation among preschool children
items: Are climate taxes used as tools to tackle environmental challenges in food industry?
items: The safety of wild boar (Sus scrofa) meat hunted in different European countries
items: Advancements in post-harvest techniques for preserving fresh produce: a comprehensive review
items: Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk
items: Effect of storage and packaging on physicochemical and functional properties of Es Puter powder enriched with ginger extract
items: Smart and sustainable food packaging: recent advances in active/intelligent technologies and future directions
items: Comparative analysis of consumer food complaints and returns regulations
items: Micro- and nanoplastics in food contact materials: a comprehensive synthesis of release mechanisms, analytical evidence, and risk implications
items: Bread made from Triticum dicoccum grain with buckwheat starter culture as a source of valuable nutrients
items: Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables
items: The microstructure of the liver in broiler chickens under the administration of a probiotic complex of Bifidobacteria and Lactobacilli
items: Factors influencing the purchasing of organic food by Slovak consumers: Quality or promotion?
items: Koji – the only one domesticated fungi: characterization, enzymology, and use
items: Susceptibility of microflora to antibacterial drugs at different stages of hard rennet cheese production
items: Development of functional extruded crispbreads enriched with wild plant concentrates
items: Physicomechanical and drying properties of soybean seeds under low-temperature convective drying

Evaluation of the quality indicators of food-grade glycerin derived from different oil/fat raw materials
type: item
description: The relevance of the research is determined by the growing demand for food-grade glycerin and the need for an objective, comprehensive assessment of its quality. In modern domestic and global food technologies, glycerin-containing products are characterized by a wide range of functional properties: it is used as a sweetener in confectionery, an emulsifier to prevent the stratification of fat systems, a solvent for uniform distribution of biologically active components, as well as as a safe additive in the production of beverages, alcoholic beverages, pasta and dried fruits. The combination of these properties gives glycerin a significant place not only in the European but also in the global market for the food and processing industry. In this regard, the priority research area is the improvement of approaches to assessing product quality by comprehensively analyzing its properties. The purpose of this study is to determine the quality of glycerin-containing products obtained from oil and fat raw materials using the developed mathematical models of polygons for numerical analysis. The assessment was carried out using a set of indicators, including color, relative density, density at 20 °C, reaction to an alkaline medium, mass fractions of glycerin and ash, and the saponification coefficient. This enabled the formation of dimensionless complexes and the numerical analysis of the compliance of the studied samples with regulatory requirements. Experimental data processing and the calculation of quality criteria were performed using programming methods and the Excel environment, enabling us to develop geometric quality models and determine the required parameters for calculations. According to the studies, samples obtained from technical animal fats and rapeseed oil do not meet regulatory requirements, exceeding the average quality indicators by more than 3.5 times. Instead, the best characteristics were demonstrated by samples of sunflower and soybean oil, which corresp…
subject: Articles
  topic: section
subject: food-grade glycerin
  topic: keywords
subject: quality
  topic: keywords
subject: raw materials
  topic: keywords
subject: regulatory characteristics
  topic: keywords
subject: planar geometric models
  topic: keywords
subject: factor space
  topic: keywords
subject: evaluation criteria
  topic: keywords
creator: Mikhailo Mushtruk
creator: Volodymyr Vasyliv
creator: Vitalii Hidzhelitskyi
creator: Roman Mukoid
creator: Svitlana Savchuk
creator: Inna Popova
creator: Serhii Khalin
creator: Serhii Mykhniuk
rights: Copyright (c) 2026 Mikhailo Mushtruk, Volodymyr Vasyliv, Vitalii Hidzhelitskyi, Roman Mukoid, Svitlana Savchuk, Inna Popova, Serhii Khalin, Serhii Mykhniuk (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-04-17
publication date: 2026-04-17
starting page: 318
ending page: 335
doi: 10.5219/scifood.120

Physico-chemical composition of the musculus longisimus dorsi of different breeds and crossbreeds with the same nutrition and breeding
type: item
description: The aim of this study was to evaluate selected physicochemical properties and nutritional quality of pork (musculus longissimus dorsi) from different pig genotypes reared under identical feeding and breeding conditions. A total of 30 pigs (Large White, Mangalica, and Large White × Mangalica; n = 10 per group) were used. After slaughter, muscle samples were analysed for chemical composition, fatty acid profile, amino acid composition, lipid nutritional indices, colour parameters, and oxidative stability. Mangalica pigs showed higher intramuscular fat (2.26 g/100 g) and cholesterol content (0.484 g/100 g), whereas Large White exhibited leaner meat with higher moisture content (73.69 g/100 g). The crossbred group showed the highest protein content (24.92 g/100 g). Fatty acid analysis revealed higher polyunsaturated fatty acid levels in Mangalica and crossbred pigs (up to 13.21%), while Large White had higher monounsaturated fatty acid content. Lipid nutritional indices indicated improved PUFA/SFA ratio in crossbreeds (0.366), whereas Large White showed lower thrombogenic index (1.08). Despite higher polyunsaturated fatty acid levels, oxidative stability was not reduced in Mangalica and crossbred groups. Colour parameters were moderately affected, with higher lightness observed in crossbreeds. Overall, crossbreeding between Large White and Mangalica resulted in a more balanced physicochemical and nutritional profile of pork, suggesting its potential for improving meat quality.
subject: Articles
  topic: section
subject: breed
  topic: keywords
subject: crossbreeding
  topic: keywords
subject: meat quality
  topic: keywords
subject: colour
  topic: keywords
subject: oxidative stability
  topic: keywords
creator: Peter Haščík
creator: Ondřej Bučko
creator: Matúš Rajský
creator: Adriana Pavelkova
rights: Copyright (c) 2026 Peter Haščík, Ondřej Bučko, Matúš Rajský, Adriana Pavelkova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-04-17
publication date: 2026-04-17
starting page: 306
ending page: 317
doi: 10.5219/scifood.118

Microstructure of the kidneys and liver of naked neck chickens under the influence of silver nanoparticle preparation
type: item
description: The ban or restriction on the use of antibiotics in livestock, particularly in poultry farming, has prompted the search for alternatives with bactericidal activity and enhanced productivity. Such means include preparations obtained using nanotechnology, in particular, nanosilver. To determine the effectiveness of nanosilver in chicken farming, two groups of 25 day-old Naked Neck chickens were formed. The nanosilver preparation was administered to the chickens in the experimental group at a rate of 0.4 mg/l in water for 14 days of rearing. It was found that the nanosilver preparation increased the body weight of the chickens by 19.8%, the kidney weight by 10.3%, and the length by 4.6%. No significant effect of nanosilver on the structure of nephrocytes and nephron tubules and morphometric indicators of the kidneys was detected, but in some cases, signs of a slight increase in the lumen of the renal corpuscle capsule and desquamation of epithelial cells of the renal tubules were recorded. In some areas, cystic dilatation of the renal parenchymal tubules and moderate vascular filling were observed. Under the influence of nanosilver, the absolute mass of a chicken liver increased by 8.7%, the volume of hepatocytes by 11.8%, and the nucleocytoplasmic ratio of hepatocytes by 8.4%. The cytoplasm of hepatocytes of the experimental group of chickens had a looser consistency than that of the control birds, and the sinusoidal capillaries were dilated. In some cases, focal infiltration with polymorphic cells, vessel dilation, and blood filling of the vessels, forming hepatic triads, were observed around the vessels. The regenerative function of the liver in chickens under the influence of nanosilver was characterised by the presence of both mononuclear and binuclear cells. The results of the studies show that feeding Naked Neck dual-purpose chickens nanosilver preparation at a dose of 0.4 mg/l did not cause a pronounced toxic effect on the microstructure of the liver and kidney…
subject: Articles
  topic: section
subject: silver nanocompound
  topic: keywords
subject: chickens
  topic: keywords
subject: liver
  topic: keywords
subject: kidneys
  topic: keywords
subject: microstructure
  topic: keywords
creator: Mikhailo Yerastov
creator: Leonid Horalskyi
creator: Larysa Shevchenko
creator: Marina Skrypka
creator: Viktoriia Melnyk
creator: Anastasiia Ivaniuta
creator: Valentyna Israelian
creator: Nataliia Holembovska
rights: Copyright (c) 2026 Mikhailo Yerastov, Leonid Horalskyi, Larysa Shevchenko, Marina Skrypka, Viktoriia Melnyk, Anastasiia Ivaniuta, Valentyna Israelian, Nataliia Holembovska (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-04-17
publication date: 2026-04-17
starting page: 280
ending page: 305
doi: 10.5219/scifood.91

Screening and identification of lactic acid bacteria and yeast strains from raw materials with potential for application in sourdough technology
type: item
description: This study focuses on the screening and identification of lactic acid bacteria (LAB) and yeast strains isolated from Kazakh raw materials, specifically wheat flour and kumis, to evaluate their potential for sourdough technology. The research was designed as a controlled experiment assessing the biotechnological properties of eight specific microbial isolates. These experimental units were allocated to standardized treatments for genetic identification via 16S rRNA and ITS sequencing, morphological characterization, and functional screening for acid production and antagonistic activity. The results identified the most active isolates as Lacticaseibacillus paracasei (strain B-319), Lacticaseibacillus rhamnosus (B-449), and Lacticaseibacillus paracasei (B-27). Morphological analysis confirmed the presence of stable, genus-specific traits, including cell morphology and the absence of sporulation. In the acidity determination assays, strain B-319 exhibited the highest acidifying capacity, reducing the medium pH to 4.55. The antagonistic screening against key bread spoilage agents—Bacillus subtilis, Bacillus mesentericus, and Penicillium notatum—revealed that strains B-449 and B-27 possess superior inhibitory potential. The findings demonstrate that these indigenous strains provide a robust biological barrier against microbial spoilage. These isolates represent high-value candidates for the development of specialized starter cultures to improve the safety, shelf life, and quality of bakery products.
subject: Articles
  topic: section
subject: lactic acid bacteria
  topic: keywords
subject: yeast
  topic: keywords
subject: antagonism
  topic: keywords
subject: microbial morphology
  topic: keywords
subject: 16S rRNA
  topic: keywords
subject: ITS-region
  topic: keywords
creator: Lazat Umiraliyeva
creator: Elvira Ismailova
creator: Ivan Filatov
creator: Asan Ospanov
rights: Copyright (c) 2026 Lazat Umiraliyeva, Elvira Ismailova, Ivan Filatov, Asan Ospanov (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-04-02
publication date: 2026-04-02
starting page: 244
ending page: 264
doi: 10.5219/scifood.90

Quality assessment of canned vegetable snacks with added grains
type: item
description: This study investigated the effect of adding different cereal grains (rice, buckwheat, and bulgur) to canned vegetable snacks on their organoleptic, nutritional, and safety characteristics. Experimental samples containing 10%, 20%, and 30% cereal components were prepared and evaluated using physicochemical, amino acid, and sensory analyses. The results demonstrated that the addition of 20% buckwheat or bulgur significantly improved sensory characteristics, including taste, aroma, colour, consistency, and component balance. According to the organoleptic evaluation, samples containing 20% cereals received the highest total sensory scores, indicating optimal harmony between vegetable and grain components. Protein content increased from 1.52% in the rice control sample to 2.11–2.44% in cereal-enriched formulations (approximately 39–60%, p < 0.05). The enrichment also led to higher levels of vitamins B and E (25–55%) and minerals such as magnesium, potassium, and iron (25–70%), depending on the type of cereal added. Amino acid analysis revealed elevated levels of several essential amino acids, thereby improving the products' nutritional profile. Safety analysis showed that toxic elements (Pb, Cd) and pesticide residues (HCH isomers and DDT metabolites) were not detected in the analysed samples, indicating compliance with current food safety requirements. The results demonstrate that incorporating buckwheat and bulgur into canned vegetable snacks is a promising approach to enhance nutritional value and sensory quality while maintaining compliance with established food safety standards.
subject: Articles
  topic: section
subject: bulgur
  topic: keywords
subject: buckwheat
  topic: keywords
subject: canned vegetable snack
  topic: keywords
subject: nutritional value
  topic: keywords
subject: safety
  topic: keywords
creator: Laura Sengirbekova
creator: Laila Syzdykova
creator: Ayana Serikbaeva
creator: Saniya Ibraimova
creator: Aiman Smagulova
creator: Gulzira Jumabekova
creator: Arailym Dauletkhankyzy
creator: Zhuldyz Tokanova
rights: Copyright (c) 2026 Laura Sengirbekova, Laila Syzdykova, Ayana Serikbaeva, Saniya Ibraimova, Aiman Smagulova, Gulzira Jumabekova, Arailym Dauletkhankyzy, Zhuldyz Tokanova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-04-02
publication date: 2026-04-02
starting page: 265
ending page: 279
doi: 10.5219/scifood.93

Effects of plant extract powder supplementation on lipopolysaccharide-induced sepsis and hepatic and kidney antioxidant capacity in Wistar rats
type: item
description: Controlling inflammation caused by bacterial invasion or toxic compounds is crucial to preventing sepsis. Supplements containing phenolics, flavonoids, vitamins, chlorophyll, and peptides can serve as sources of antioxidants to help control inflammation. Bforliefe supplement diet (BSD) is a powdered drink supplement made from 29.3% peach fruit concentrate, strawberry powder, mulberry extract powder, guava powder, broccoli powder, acai berry fruit extract, soy protein powder, moringa leaf extract, inulin, ascorbic acid, stevia sweetener, algae, and a vitamin and mineral premix. In this study, BSD was administered to male Wistar rats for 14 days, with vitamin E as a comparison. 20 rats were divided into 4 experimental groups consisting of G1: normal rats, G2: negative control, G3: group of rats with vitamin E intake of 80 mg/200 g body weight, and G4: group with BSD intake at a dose of 270 mg/200 g body weight. The G2-G4 rat groups were treated with LPS (10 mg/kg body weight) for 3 days after a 7-day adaptation period. The effects of supplement intake were evaluated using parameters such as malondialdehyde (MDA) levels in blood serum, kidney and liver homogenates, production of interleukin-6 (IL6), interleukin-10 (IL10), and tumor necrosis factor-α (TNF-α), and antioxidant capacity including Superoxide Dismutase Activity (SOD), serum hormone Glutathione (GSH), and Catalase Activity (CAT). The research results showed that BSD exhibits DPPH radical-scavenging activity and an IC50 comparable to that of commercial vitamin E. The administration of BSD supplements for 14 days in male Wistar rats induced by LPS was able to normalize weight gain, reduce MDA levels, decrease IL-6 and TNF-α production, increase serum IL-10 levels, and enhance the antioxidant capacity of SOD and CAT in liver and kidney tissues. BSD supplements are potential sources of antioxidants that can mitigate sepsis induced by LPS.
subject: Articles
  topic: section
subject: sepsis
  topic: keywords
subject: LSP
  topic: keywords
subject: supplements
  topic: keywords
subject: antioxidants
  topic: keywords
subject: liver
  topic: keywords
subject: kidney
  topic: keywords
creator: Chatarina Lilis Suryani
creator: Ferry Irawan
creator: Yuli Perwita Sari
creator: FX Suwarta
creator: Umul Aiman
creator: Ichlasia Ainul Fitri
rights: Copyright (c) 2026 Chatarina Lilis Suryani, Ferry Irawan, Yuli Perwita Sari, FX Suwarta, Umul Aiman, Ichlasia Ainul Fitri (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-03-31
publication date: 2026-03-31
starting page: 227
ending page: 243
doi: 10.5219/scifood.79

Carcass characteristics, physicochemical properties, amino acid composition, and fatty acid profile of European brown hare (Lepus europaeus) meat
type: item
description: This study examined carcass characteristics and selected nutritional quality parameters of meat derived from European brown hares (Lepus europaeus). Biological material was collected from free-living animals legally harvested during the regular hunting season in western Slovakia. In total, 40 hares (17 males and 23 females) were included in the investigation. Samples of three muscles (longissimus dorsi, semimembranosus, and brachialis muscles) were analysed to determine proximate composition, amino acid profile, fatty acid composition, lipid nutritional indices, and instrumental colour parameters. The analysed hare meat was characterised by a high protein content ranging from approximately 22.0 to 23.8 g.100 g-1 and very low intramuscular fat levels (0.61–0.91 g.100 g-1). The amino acid profile showed a balanced distribution of essential amino acids, with lysine and leucine as the most abundant. Among individual fatty acids, oleic acid (C18:1 n-9), palmitic acid (C16:0), and linoleic acid (C18:2 n-6) were predominant. Monounsaturated fatty acids constituted the dominant fraction of the total lipid content (44–47%), followed by saturated fatty acids (34–36%) and polyunsaturated fatty acids (17–23%). Calculated lipid quality indices indicated a relatively favourable balance between saturated and unsaturated fatty acids. Instrumental colour measurements confirmed the typical dark red appearance of hare meat, reflecting the higher myoglobin content characteristic of physically active wild animals. The results confirm the lean character of hare meat, particularly due to its low fat content and relatively high protein content. The fatty acid profile further supports its nutritional relevance, although some variation between muscles was observed. These findings contribute to a better understanding of the nutritional characteristics of game meat and highlight the potential of hare meat as part of a more diverse human diet.
subject: Articles
  topic: section
subject: Lepus europaeus
  topic: keywords
subject: meat
  topic: keywords
subject: fatty acid
  topic: keywords
subject: amino acid
  topic: keywords
subject: meat colour
  topic: keywords
creator: Peter Haščík
creator: Martin Fik
creator: Ondřej Bučko
creator: Matúš Rajský
creator: Adriana Pavelkova
rights: Copyright (c) 2026 Peter Haščík, Martin Fik, Ondřej Bučko, Matúš Rajský, Adriana Pavelkova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-03-25
publication date: 2026-03-25
starting page: 210
ending page: 226
doi: 10.5219/scifood.112

The chemical composition of wild boar (Sus scrofa) meat hunted in the Polish Carpathians
type: item
description: The wild boar (Sus scrofa) is a popular animal worldwide. Boar populations in Europe and Asia are numerous and widespread. However, these animals cause many problems: they damage agricultural crops, spread infectious diseases dangerous to pigs (African swine fever, ASF), encroach on human settlements, cause traffic accidents, and pose an increasing threat to humans. Attempts to reduce the number of feral pigs have a low success rate, since, thanks to their rapid reproduction, their herds quickly recover after periods of intensive shooting. In 2019 -2023, the annual harvest of wild boar carcasses ranged from 221,00 to 420,00. After mandatory veterinary inspection, wild boar meat can be a more environmentally friendly, low-cost alternative to pork. Previous studies show that wild boar meat is nutritionally valuable. The aim of the study was to analyze the chemical composition of wild boar meat harvested in the Polish Carpathians and to compare the results with those reported by other authors for wild boar meat from other European countries. The results indicate that the chemical composition of meat, particularly the fatty acid profile of wild boar fat harvested across different regions, varies with the feed source used by the wild boars.
subject: Articles
  topic: section
creator: Łukasz Migdał
creator: Alicja Rutkowska-Mazur
creator: Anna Migdał
creator: Henryk Pustkowiak
creator: Iwona Duda
creator: Władysław Migdał
rights: Copyright (c) 2026 Łukasz Migdał, Alicja Rutkowska-Mazur, Anna Migdał, Henryk Pustkowiak, Iwona Duda, Władysław Migdał (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-03-25
publication date: 2026-03-25
starting page: 192
ending page: 209
doi: 10.5219/scifood.113

Biodegradable organic waste as a substrate for edible insect production: regional availability and conversion potential in Slovakia
type: item
description: The global demand for sustainable protein sources is rapidly increasing due to environmental pressures associated with conventional livestock production. This study integrates regional waste statistics, spatial analysis, and species-specific bioconversion modelling to estimate the theoretical potential of compostable municipal waste for insect-derived protein production in Slovakia. Regional data on municipal waste generation and treatment were obtained from the Statistical Office of the Slovak Republic for eight NUTS-3 administrative regions (2024 baseline). Two complementary approaches were applied: a conservative empirical approach based on R03 organic recovery flows, and a model-based estimation using 40% of total municipal waste as the organic fraction (OFMSW). Four insect species were evaluated: Hermetia illucens (black soldier fly), Tenebrio molitor (yellow mealworm), Acheta domesticus (house cricket), and Locusta migratoria (migratory locust). Biomass conversion was modelled using deterministic mass-balance equations with species-specific bioconversion efficiencies (0.16–0.20 kg DM per kg substrate DM) and protein content coefficients (47–60% DM), each selected as the mid-range estimate from primary experimental literature. The results reveal pronounced regional heterogeneity in compostable substrate availability, with western and densely populated regions exhibiting the highest absolute quantities. Protein production potential varied substantially across species and regions, with T. molitor demonstrating both the highest biomass yield and the highest protein production density per unit substrate, while L. migratoria exhibited the highest protein content per unit produced biomass. Expanded sensitivity analysis (±30% for bioconversion yield coefficients, ±15% for dry matter fraction, ±10% for protein content) confirmed the directional robustness of model outputs while quantifying the substantial uncertainty range inherent in regional bioconversion estimates. …
subject: Articles
  topic: section
subject: edible insects
  topic: keywords
subject: organic waste
  topic: keywords
subject: bioconversion
  topic: keywords
subject: Slovakia
  topic: keywords
subject: protein production
  topic: keywords
creator: Radoslav Židek
creator: Vladimír Vietoris
creator: Radovan Kasarda
creator: Nina Moravčíková
creator: Miroslav Palko
creator: Maroš Palko
creator: Ľubomír Belej
rights: Copyright (c) 2026 Radoslav Židek, Vladimír Vietoris, Radovan Kasarda, Nina Moravčíková, Miroslav Palko, Maroš Palko, Ľubomír Belej (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-03-06
publication date: 2026-03-06
starting page: 178
ending page: 191
doi: 10.5219/scifood.106

The effect of an enzyme preparation containing phytase on the microstructure and some indicators of the composition of wheat grain
type: item
description: With the growing demand for products fortified with biologically active substances, consumer interest in whole-grain products is also growing. Whole grains are rich in fiber, vitamins, minerals, and antioxidants. However, biotechnological solutions are required to increase the nutritional value of grain products, including the use of enzyme preparations such as carboxylases and phytases. The purpose of this study was to study the effect of a complex enzyme preparation containing cellobiohydrolase, xylanase, beta-glucanase, and phytase on changes in the microstructure of the wheat grain surface and the aleurone layer, trace element, carbohydrate composition, fatty acid profile, and antioxidant activity. The study's objects were whole grains and the aleurone layer of Moskovskaya 39 wheat. After fermentation, cross sections of the grain surface and the aleurone layer were examined using a scanning electron microscope. The study of the aleurone layer revealed incorrect packaging of protein balls and fuzzy boundaries. It was shown that the content of phosphorus, sulfur, calcium, and copper in the grain after fermentation was significantly lower than in the native grain, by an average of 1.5 – 2 times. The rate of phosphoric acid release from wheat grain treated with the enzyme preparation was higher than under the action of the endogenous phytase of the grain when soaked in water. The total sugar content in grains soaked in the enzyme solution increased significantly by 22.22% (p <0.05) compared to native grains. After soaking, the levels of unsaturated fatty acids in wheat increased, including linoleic acid, α-linolenic acid, γ-linolenic acid, and erucic acid. At the same time, the content of oleic acid decreased. The increase in unsaturated fatty acid content is probably due to their synthesis during the grain swelling period. The antioxidant activity of grain soaked in an enzyme preparation solution was significantly (p <0.001) higher than that of native grain and gra…
subject: Articles
  topic: section
subject: grain
  topic: keywords
subject: wheat
  topic: keywords
subject: phytase
  topic: keywords
subject: microstructure
  topic: keywords
subject: composition
  topic: keywords
creator: Elena Kuznetsova
creator: Maksim Rebezov
creator: Gyunesh Nasrullaeva
creator: Dmitry Uchasov
creator: Victoria Simonova
rights: Copyright (c) 2026 Elena Kuznetsova, Maksim Rebezov, Gyunesh Nasrullaeva, Dmitry Uchasov, Elena Kuznetsova, Victoria Simonova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-25
publication date: 2026-02-25
starting page: 146
ending page: 165
doi: 10.5219/scifood.88

Comparative analysis of grape yield regulation techniques as ways for improving the quality of harvested grapes and musts
type: item
description: This study presents a comparative analysis of three grape yield regulation methods as means to improve grape and must quality in the white wine grape variety Welschriesling (Vitis vinifera L.). The experiment was conducted during the 2024 growing season in the Nitra wine-growing region (Slovakia). Three experimental and one control variants were used, each represented by 12 grapevines in three field replications. Treatments were applied manually. Variant 1 was the control variant with no interventions; variant 2 at BBCH 57 was inflorescence reduction; variant 3 at BBCH 75 was cluster tipping; and variant 4 at BBCH 77 was cluster thinning. Treatment effects were evaluated using Tukey’s test (p <0.05). Inflorescence reduction resulted in the highest cluster weight (177.58 g), which was higher than in cluster tipping (110.28 g) and in cluster tipping variants (117.39 g). The applied treatments had no significant effect on berry weight (p >0.05). All yield-regulation treatments significantly reduced yield per vine compared with the control, with the greatest reduction observed under cluster thinning; yields per hectare declined by 25.27–36.37%. The highest total sugar content was recorded in the inflorescence removal variant (214.58 g/l), while this variant also showed a reduced total acid content (6.17 g/l) (p <0.05). The results confirm that grape yield regulation represents an effective tool for improving technological grape quality, while the choice of reduction technique determines the balance between yield and quality enhancement under Central European growing conditions for the given grape variety.
subject: Articles
  topic: section
subject: cluster weight
  topic: keywords
subject: grape yield
  topic: keywords
subject: tipping
  topic: keywords
subject: thinning
  topic: keywords
subject: grapevine
  topic: keywords
creator: Adrián Selnekovič
creator: Martin Janás
creator: Štefan Ailer
creator: Ján Mezey
rights: Copyright (c) 2026 Martin Janás (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-26
publication date: 2026-02-26
starting page: 166
ending page: 177
doi: 10.5219/scifood.82

Tofu processing: selected parameters from the seeds to the final products and by-products
type: item
description: The efficiency of soy food production, particularly tofu, depends on a complex of physicochemical properties of soybean seeds (Glycine max). This study analyzes 187 soybean samples to evaluate the primary determinants of tofu yield/production. The main objective was to analyze the relationships among selected physicochemical properties of soybeans and tofu production. The methods applied were Near-Infrared Spectroscopy (NIR), physical parameters (hydration coefficient, thousand seed weight [TSW]), and correlation and regression analyses to identify relationships among hydration potential, seed properties, dry matter content, and the amino acid profile. Our results show that the hydration potential is strongly positively associated with seed dry matter content, indicating that dry matter is a critical predictor of water absorption efficiency. Raw tofu yield demonstrated a clear positive correlation with the physical properties of the seeds, including TSW and the hydration coefficient. An original contribution of this work is the identification of a negative amino-acid signature associated with reduced tofu yield. Aspartic acid, histidine, alanine, and glycine showed significant negative correlations with tofu raw yield, whereas proline content showed a slight positive association.
subject: Articles
  topic: section
subject: soybean
  topic: keywords
subject: tofu
  topic: keywords
subject: yield
  topic: keywords
subject: amino acids
  topic: keywords
subject: hydration
  topic: keywords
creator: Daniela Lukáčová
creator: Martina Fikselová
creator: Radoslav Židek
creator: Jozef Čapla
creator: Peter Zajác
rights: Copyright (c) 2026 Daniela Lukáčová, Martina Fikselová, Radoslav Židek, Jozef Čapla, Peter Zajác (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-25
publication date: 2026-02-25
starting page: 135
ending page: 145
doi: 10.5219/scifood.101

The influence of ripening duration on the mineral composition of craft hard goat cheeses
type: item
description: The production of craft goat cheeses is becoming increasingly widespread worldwide and in Ukraine's domestic market. A distinctive feature of such hard goat cheeses is their production from unpasteurised milk, which imparts a unique combination of flavour, aroma, and beneficial microflora. In addition, goat milk cheeses are a source of nutritional and biologically active compounds, including macro- and microelements, as well as potentially toxic contaminants, including heavy metals. This involves controlling their accumulation during the ripening process and assessing quality and safety. The study employed craft hard goat cheeses, namely Alpine and Yoghurt varieties, made from unpasteurised goat milk, which ripen with the involvement of Acarus siro mites for 12 and 18 months, respectively. Optical emission spectrometry was used to study the mineral composition of cheeses. During ripening, an increase in the content of macroelements (Ca, P, Na, K, Mg) and microelements (Zn, Fe, Mn, Cu, Mo, Co) was detected in Alpine and Yoghurt cheeses. In terms of the level of accumulation in Alpine and Yoghurt cheeses, the series of macroelements took the following form: Ca > P > Na > K > Mg, and microelements, respectively: Zn > Fe > Mn = Cu > Mo > Co > Se. In addition to essential elements, during the ripening process of Alpine and Yoghurt cheeses, heavy metals accumulated in the following order: Al > Pb = Ni > Cr > Cd > Hg > As/Sb, but their content did not exceed the permissible regulatory values. Research results indicate that hard craft goat cheeses, Alpine and Yoghurt, are a safe source of essential elements for the human body, and their mineral composition can serve as a component of geographical and ecological criteria for craft production.
subject: Articles
  topic: section
subject: Alpine cheese
  topic: keywords
subject: Yoghurt cheese
  topic: keywords
subject: macronutrients
  topic: keywords
subject: micronutrients
  topic: keywords
subject: heavy metals
  topic: keywords
creator: Viktor Davydovych
creator: Larysa Shevchenko
creator: Nataliia Slobodianiuk
creator: Nataliia Holembovska
creator: Oksana Pylypchuk
creator: Vasyl Shynkaruk
creator: Alona Altanova
creator: Mykola Gruntkovskyi
rights: Copyright (c) 2026 Viktor Davydovych, Larysa Shevchenko, Nataliia Slobodianiuk, Nataliia Holembovska, Oksana Pylypchuk, Vasyl Shynkaruk, Alona Altanova, Mykola Gruntkovskyi (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-23
publication date: 2026-02-23
starting page: 119
ending page: 134
doi: 10.5219/scifood.92

Effectiveness of dragon fruit ice cream with Yakult in relieving constipation among preschool children
type: item
description: Children aged 3-6 years, also known as preschoolers, are at a stage when independence begins to develop, including in eating. Children in the preschool age group experience a decrease in appetite or become more selective in their food choices. They prefer playing and interacting with their environment over eating. A common health issue during this age is constipation. Parents play a crucial role in providing proper nutrition to prevent constipation in their children. Objective: To determine the effectiveness of dragon fruit ice cream, Yakult, and dragon fruit ice cream on constipation in preschool children. Method: This study is a quasi-experimental study with two treatment groups. The first treatment group received a combination of dragon fruit ice cream and Yakult, while the second received dragon fruit ice cream alone. The sample consisted of 60 preschool-aged children from a preschool and a community health centre in Kedung Badak Village, Tanah Sareal District, Bogor City, selected purposively. Results: There was effectiveness of the intervention after the administration of dragon fruit ice cream and Yakult (p <0.000) and after the administration of dragon fruit ice cream alone (p<0.003). This study indicates that dragon fruit ice cream is more effective than Yakult in treating constipation in preschool-aged children (p < 0.000). Conclusion: Dragon fruit ice cream and Yakult are more effective than dragon fruit ice cream alone in treating constipation in preschool-aged children.
subject: Articles
  topic: section
subject: dragon fruit
  topic: keywords
subject: ice cream
  topic: keywords
subject: constipation
  topic: keywords
subject: preschool children
  topic: keywords
subject: Yakult
  topic: keywords
creator: Siti Nur Halimah
creator: Nawat
creator: Camalia Suhertini Sahat
creator: Yuliastati
creator: Gurid Pramintarto Eko Mulyo
rights: Copyright (c) 2026 Siti Nur Halimah, Nawat, Camalia Suhertini Sahat, Yuliastati, Gurid Pramintarto Eko Mulyo (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-19
publication date: 2026-02-19
starting page: 106
ending page: 118
doi: 10.5219/scifood.71

Are climate taxes used as tools to tackle environmental challenges in food industry?
type: item
description: This paper examines the nexus between climate taxes and environmental expenditures, which affect industries that significantly contribute to pollution and greenhouse gas emissions, including the food and agriculture industry. The expectation of a statistically significant positive relationship between climate tax revenues and environmental protection expenditure assumes that when countries aim to mitigate the negative impacts of climate change on the environment by introducing climate taxes, they should spend the revenue generated on environmental protection. The regression analysis is conducted on a sample that comprises 30 European countries from 2000 to 2023, including 27 current European Union members and Norway, Iceland, and Switzerland. To address potential differences across countries, the sample is divided into subsamples using cluster analysis, and the time period is divided into subperiods to capture potential turbulence caused by economic and non-economic shocks. The regression analysis results are ambiguous and presented in a descriptive rather than causal manner. By testing the expectation about the positive relationship between climate tax revenues and environmental protection expenditures several turnovers in the relationship are revealed, which corresponds to the periods of crises hampering the economies and causing the a shift away from policies improving the environment in favor of countercyclical government interventions, and other external factors, such as changes in environemtal policy, mainly adopted in the EU countries.
subject: Articles
  topic: section
subject: climate tax
  topic: keywords
subject: public expenditure
  topic: keywords
subject: fiscal policy
  topic: keywords
subject: environmental policy
  topic: keywords
subject: environmental protection
  topic: keywords
subject: food industry
  topic: keywords
creator: Lenka Maličká
rights: Copyright (c) 2026 Lenka Maličká (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-19
publication date: 2026-02-19
starting page: 92
ending page: 105
doi: 10.5219/scifood.84

The safety of wild boar (Sus scrofa) meat hunted in different European countries
type: item
description: The wild boar (Sus scrofa) is a popular game animal worldwide. Boar populations in Europe and Asia are numerous and widespread. However, these animals pose numerous problems: they damage agricultural crops, spread infectious diseases that are dangerous to pigs (e.g., African swine fever, ASF), encroach on human settlements, cause traffic accidents, and are an increasing threat to humans. Attempts to reduce the number of wild boars have a low success rate, since, thanks to their rapid reproduction, their herds quickly recover after periods of intensive shooting. In addition, they perform well even in hostile environments and readily colonize new areas. Hunting and systematic culling of wild boars are aimed at reducing their numbers and population density. In 2019-2023, the annual harvest of wild boar carcasses ranged from 221,000 to 420,000. After mandatory veterinary inspection, wild boar meat can be a more environmentally friendly, low-cost alternative to pork. Considering the findings of various authors, the rules for marketing and consuming this meat should be followed. Only meat from wild boar carcasses that have undergone mandatory testing for Trichinella spiralis and Alaria alata should be consumed. The consumption of wild boar offal, especially liver and kidneys, should be strictly avoided due to the accumulation of heavy metals and radioactive contamination in these organs. Venison is an organic food, free of antibiotics and growth promoters. However, due to the risks presented, it requires special treatment and veterinary control.
subject: Articles
  topic: section
subject: wild boars
  topic: keywords
subject: meat
  topic: keywords
subject: safety
  topic: keywords
creator: Władysław Migdał
creator: Čedomir Radović
creator: Vladimir Živković
creator: Łukasz Migdał
rights: Copyright (c) 2026 Władysław Migdał, Čedomir Radović, Vladimir Živković, Łukasz Migdał (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-03
publication date: 2026-02-03
starting page: 74
ending page: 91
doi: 10.5219/scifood.94

Advancements in post-harvest techniques for preserving fresh produce: a comprehensive review
type: item
description: One of the biggest constraints in the food industry is the economic transportation of healthy food products with reduced post-harvest losses. Edible coatings are bio-based films applied to fruits and vegetables to enhance their shelf life during post-harvest storage and distribution. This review critically evaluates recent advances in edible coating and packaging technologies for post-harvest preservation of fruits and vegetables. Food packaging designed from nature's building blocks, such as sugars, amino acids, and fats, has long reflected exemplary success in maintaining the freshness and quality of fresh foods. The literature is categorised into polysaccharide, protein, lipid-based, and composite edible coatings, as well as active and intelligent packaging systems. Emerging technologies, especially 3D printing, hold great promise for developing unprecedented surface topography and tailored features, enabling the controlled addition of beneficial compounds. In contrast, food packaging is a functional barrier, offering essential protection against environmental assailants such as UV light, oxygen, microbial penetration, and water vapor. Freshness-retaining packaging technologies employ agents such as antioxidants, charcoal for gas management, and moisture managers, which play a valuable role in preserving the quality and nutritional content. Across the reviewed studies, these systems demonstrated shelf-life extensions ranging from several days to multiple weeks, along with reduced weight loss, delayed microbial spoilage, and improved physicochemical quality. Further, the growing use of intelligent packaging with sensors and freshness indicators enables real-time quality and safety inspections along the supply chain. Despite these advancements, challenges remain regarding large-scale applicability, cost-effectiveness, sensory acceptance, and regulatory standardisation. This study concludes that a sensible, well-designed blend of tailored food wraps and advanced sto…
subject: Articles
  topic: section
subject: Post-harvest technology
  topic: keywords
subject: edible coating
  topic: keywords
subject: active packaging
  topic: keywords
subject: intelligent packaging
  topic: keywords
subject: storage
  topic: keywords
creator: Dharshini Ramakrishnan
creator: Darshini Alagammai Ramasamy
creator: Vishnupriya Subramaniyan
creator: Prathiba Subramanian
creator: Suriyaprakash Rajadesingu
rights: Copyright (c) 2026 Dharshini Ramakrishnan, Darshini Alagammai Ramasamy, Vishnupriya Subramaniyan, Prathiba Subramanian, Suriyaprakash Rajadesingu (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-27
publication date: 2026-01-27
starting page: 41
ending page: 61
doi: 10.5219/scifood.87

Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk
type: item
description: This study investigates the feasibility and quality outcomes of producing yogurt from various proportions of dromedary camel (Camelus dromedarius) and zebu cow (Bos indicus) milk. Six treatment formulations were prepared: T1 (90% camel, 10% cow), T2 (80% camel, 20% cow), T3 (70% camel, 30% cow), T4 (60% camel, 40% cow), T5 (50% camel, 50% cow), and a control (100% cow milk). A completely randomized design was employed to assess the physicochemical properties and sensory acceptability of the resulting yogurt. The analysis was done according to standard methods for the examination of foods. The blending ratios significantly influenced yogurt properties, including pH (5.32–5.79 in raw milk vs. 4.25–4.48 in yogurt), titratable acidity (1.301–1.398% in milk vs. 1.317–1.412% in yogurt), and specific gravity (1.021–1.039 in milk vs. 1.025–1.048 in yogurt). Nutritional composition varied across treatments, with moisture content ranging from 81.05% to 83.40%, fat content from 3.53% to 4.20%, protein content from 4.14% to 4.42%, lactose content from 4.49% to 5.34%, and ash content from 1.55% to 1.64%. Sensory evaluation indicated that panelists preferred treatments T1, T2, and T5. The findings demonstrate that blending camel milk with cow milk can produce acceptable yogurt products with distinct physicochemical and sensory profiles, thereby offering a viable strategy for enhancing the utilization of camel milk in dairy processing.
subject: Articles
  topic: section
subject: camel milk
  topic: keywords
subject: cow milk
  topic: keywords
subject: blended yogurt production
  topic: keywords
subject: physicochemical properties
  topic: keywords
subject: sensory evaluation
  topic: keywords
creator: Tadewos Hadero Medalcho
rights: Copyright (c) 2026 Tadewos Hadero Medalcho (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-27
publication date: 2026-01-27
starting page: 62
ending page: 73
doi: 10.5219/scifood.75

Effect of storage and packaging on physicochemical and functional properties of Es Puter powder enriched with ginger extract
type: item
description: Ginger (Zingiber officinale Rosc.) contains bioactive compounds, such as phenols, that could enrich Es Puter, a traditional Indonesian frozen dessert, and transform it into a functional food. Consumer demand for practical food has driven the development of Es Puter powder, which can be stored and redissolved in water to restore its soft texture after freezing. This study aimed to determine the effect of storage time (0 and 14 days) and selection of packaging types (plastic clips and foil sachets) on the physical quality (rehydration, dissolving time, emulsion stability, and microstructure profile with SEM) and the chemical quality (moisture content, pH value, and antioxidant activity, as well as functional group profile with FTIR) of Es Puter powder enriched with ginger extract. Packaging type and storage time significantly affected (p<0.05) rehydration, dissolving time, moisture content, pH value, emulsion stability, and antioxidant activity. Storage time showed effects on SEM and FTIR analyses.
subject: Articles
  topic: section
subject: Es Puter
  topic: keywords
subject: ginger
  topic: keywords
subject: packaging
  topic: keywords
subject: physicochemical quality
  topic: keywords
subject: storage
  topic: keywords
creator: Ahmad Nimatullah Al-Baarri
creator: Laila Rahmawati
creator: Azalia Rachma Tara
creator: Nabillah Theodora Aurelia Avanti
creator: Swastika Dewi
rights: Copyright (c) 2026 Ahmad Nimatullah Al-Baarri, Laila Rahmawati, Azalia Rachma Tara, Nabillah Theodora Aurelia Avanti, Swastika Dewi (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-14
publication date: 2026-01-14
starting page: 20
ending page: 40
doi: 10.5219/scifood.62

Smart and sustainable food packaging: recent advances in active/intelligent technologies and future directions
type: item
description: This narrative review synthesizes current knowledge and technological advances in smart and sustainable food packaging and focuses on active, intelligent, and bio-based systems. No experimental units, treatments, or controlled interventions were applied because this study is based solely on structural assessments of published scientific literature, regulatory documents, and technical reports. The goal is to clarify how new packaging technologies contribute to food quality, food safety assurance, and environmental performance. Active packaging technology incorporating antimicrobial agents, antioxidant emitters, gas removers, and natural bioactive compounds has demonstrated strong potential to extend shelf life and reduce microbial and oxidative degradation across various food categories. Intelligent packaging systems, including time-temperature indicators, freshness sensors, and biosensing materials, monitor product status in real time, improving transparency across the supply chain. At the same time, bio-based and biodegradable materials such as plant-derived polymers, starch composites, and cellulose films provide environmentally responsible alternatives to existing plastics and support circular economic strategies. Sustainability assessments, environmental burdens, and regulatory reviews indicate ongoing challenges related to safety assessments, movement controls, and global harmonization. Consumer Acceptance Studies further emphasize that perceived safety, environmental benefits, and usability strongly influence the willingness to adopt new packaging systems. This comment suggests that integrating active, intelligent, and bio-based components is essential to developing safe and sustainable next-generation packaging solutions. To accelerate the commercial adoption of innovative and sustainable packaging technologies in the future, the focus should be on regulatory alignment, scalable industrial manufacturing, and digital integration.
subject: Articles
  topic: section
subject: smart food packaging
  topic: keywords
subject: active packaging
  topic: keywords
subject: intelligent packaging
  topic: keywords
subject: sustainable materials
  topic: keywords
subject: food safety
  topic: keywords
subject: waste reduction
  topic: keywords
creator: Eunjeong Park
creator: Ki Han Kwon
rights: Copyright (c) 2026 Eunjeong Park, Ki Han Kwon (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-12
publication date: 2026-01-12
starting page: 1
ending page: 19
doi: 10.5219/scifood.83

Comparative analysis of consumer food complaints and returns regulations
type: item
description: The article aims to analyze the legal regulation of food complaints and returns from the perspective of European Union law and the legal systems of selected Central European countries (the Slovak Republic, the Czech Republic, Austria, Poland, and Hungary). Special attention is paid to the relationship between consumer law, food law, and food safety rules, especially for perishable and hygienically sensitive foods. The article emphasizes that although Directive 2011/83/EU on consumer rights harmonizes the general 14-day right of withdrawal for distance contracts, foods often fall under the exceptions under Article. 16 letters d) and e), which, however, do not limit the consumer's rights from liability for defects and from general food law. The core of the work is a comparative analysis of the legal regulation in five countries, supplemented by a synthetic table. Based on the findings, specific de lege ferenda measures are proposed for Slovak legislation, in particular the introduction of a special food complaint regime in Act No. 108/2024 Coll., an explicit link between the recall of a batch and the individual consumer's right to a refund, as well as a clearer link between misleading food labeling and the right to a complaint and a refund of the purchase price
subject: Articles
  topic: section
subject: food law
  topic: keywords
subject: consumer protection
  topic: keywords
subject: complaint
  topic: keywords
subject: food return
  topic: keywords
subject: Directive 2011/83/EU, Regulation (EC) No. 178/2002
  topic: keywords
subject: de lege ferenda
  topic: keywords
creator: Katarína Zajác Ševcová
rights: Copyright (c) 2025 Katarína Zajác Ševcová (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-04
publication date: 2025-12-04
starting page: 627
ending page: 641
doi: 10.5219/scifood.85

Micro- and nanoplastics in food contact materials: a comprehensive synthesis of release mechanisms, analytical evidence, and risk implications
type: item
description: Micro- and nanoplastics (MNPs) have emerged as a critical group of contaminants in food systems, particularly due to their release from food contact materials (FCMs). In 2025, the European Food Safety Authority (EFSA) published an extensive literature review analysing the mechanisms, extent, and implications of MNP release from common packaging polymers. Polymers such as polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), and polylactic acid (PLA) can emit micro- and nanosized particles during production, handling, heating, or storage. Physicochemical degradation processes, including thermo-oxidation, photo-oxidation, hydrolysis, and mechanical abrasion, mainly drive the release. Analytical studies have identified significant variability in particle detection using methods such as Fourier-transform infrared (FTIR) and Raman microspectroscopy, pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS), and laser direct infrared (LDIR) imaging. Reported concentrations typically range from 10² to 10⁶ particles per litre, depending on polymer type, exposure time, and temperature. Despite technological progress, a lack of harmonised protocols, certified reference materials, and unified reporting metrics continues to limit comparability among studies. Although the toxicological significance of MNP exposure from packaging is not yet fully understood, cumulative intake through packaging, environmental, and dietary sources remains an emerging concern. EFSA emphasised the urgent need for method harmonisation, development of reference materials, and comprehensive risk assessment integrating analytical, exposure, and toxicological data.
subject: Articles
  topic: section
subject: microplastics
  topic: keywords
subject: nanoplastics
  topic: keywords
subject: food contact materials
  topic: keywords
subject: migration
  topic: keywords
subject: packaging
  topic: keywords
subject: analytical methods
  topic: keywords
subject: EFSA
  topic: keywords
subject: risk assessment
  topic: keywords
creator: Jozef Čapla
creator: Peter Zajác
creator: Jozef Čurlej
creator: Martina Fiksleová
creator: Simona Kunová
rights: Copyright (c) 2025 Jozef Čapla, Peter Zajác, Jozef Čurlej, Martina Fiksleová, Simona Kunová (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-11-07
publication date: 2025-11-07
starting page: 596
ending page: 611
doi: 10.5219/scifood.80

Bread made from Triticum dicoccum grain with buckwheat starter culture as a source of valuable nutrients
type: item
description: This study aimed to evaluate the nutritional value of bread prepared from Triticum dicoccum grain on thick buckwheat sourdough. Products made from Triticum dicoccum grain are attracting significant interest among consumers and researchers due to their higher nutritional value, unique taste and aroma, and beneficial properties. Our data showed that the studied variety of Triticum dicoccum grain had a higher protein content than commercial wheat. The quantity and quality of gluten in Triticum dicoccum grain are inferior to those of commercial wheat (Triticum aestivum). The ratio of gliadin to glutenin in emmer was higher than in common wheat. This indicates that to obtain high-quality bread from Triticum dicoccum grain, technological methods are necessary. Triticum dicoccum grain has hard, tightly adhering husks. Therefore, to soften the husks and improve bread quality, the grain was pre-treated with an enzyme preparation containing cellulase, β-glucanase, and xylanase. Fermentation of the grain led to changes in the microstructure of the surface and cross-sections. After fermentation under optimal enzyme conditions, the Triticum dicoccum grain was dispersed. Thick buckwheat sourdough was prepared using flour from whole-ground buckwheat grain and kefir grain culture Lc3/P1/Ac1. The kefir grain culture contained the following microorganisms: Lactococcus lactis, Lactococcus cremoris, Leuconostoc dextranicum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus fermenti, Acetobacter aceti, Saccharomyces cerevisiae, Saccharomyces lactis. Additionally, no baker’s yeast was added. Experimental data show that the sourdough exhibits high fermentative activity. To improve the bread's physicochemical properties, 4% dry wheat gluten was added. It was established that the optimal amount of thick buckwheat sourdough is 50% of the mass of dispersed Triticum dicoccum grain. The resulting bread possessed good sensory, physicochemical, and nutritional properties. The bre…
subject: Articles
  topic: section
subject: Triticum dicoccum grain
  topic: keywords
subject: buckwheat sourdough
  topic: keywords
subject: bread
  topic: keywords
subject: chemical composition
  topic: keywords
creator: Elena Kuznetsova
creator: Maksim Rebezov
creator: Zhyldyz Irmatova
creator: Victoria Simonova
creator: Sukhrab Makhmudov
creator: Sanavar Azimova
creator: Damira Tattibayeva
rights: Copyright (c) 2025 Elena Kuznetsova , Maksim Rebezov, Zhyldyz Irmatova, Victoria Simonova, Elena Kuznetsova, Sukhrab Makhmudov, Sanavar Azimova, Damira Tattibayeva (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-13
publication date: 2025-12-13
starting page: 656
ending page: 672
doi: 10.5219/scifood.74

Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables
type: item
description: Tomato and watermelon powders are promising sources of functional ingredients containing lycopene, citrulline, vitamins, and minerals. Due to their antioxidant, anti-inflammatory, and cardioprotective properties, they are considered valuable for the prevention of cardiovascular and oncological diseases and for supporting general health. Lycopene is recognized as one of the most effective natural antioxidants and is actively studied in the context of chronic disease prevention. The objective of this controlled experimental study was to develop a lycopene-enriched dietary supplement (DS) using local varieties of tomatoes and watermelons, combined with auxiliary ingredients to enhance bioavailability and consumer properties. For lycopene extraction, tomatoes and watermelons were subjected to infrared drying at 50–60 °C until a residual moisture of 10–13 %, followed by hexane extraction (raw material: solvent ratio 1:5) at 40 °C for 45 min. The developed supplement included lycopene, pumpkin seed powder, safflower oil, tomato powder, and watermelon powder. Five formulations were tested, with experimental units randomly allocated to recipes for organoleptic evaluation. Sensory analysis identified the formulation with the ratio 1:3:1:8:7 as the most preferred. This composition was further characterized for its chemical profile, including dietary fiber, ash, protein, fat, carbohydrates, vitamins, water- and fat-soluble antioxidants, and trace elements. The results confirmed that the selected formulation combines high antioxidant potential with balanced nutritional composition and acceptable sensory quality. These findings support the feasibility of producing lycopene-based functional foods and dietary supplements from local plant resources in Kazakhstan, thereby contributing to population health and the development of innovative agri-food technologies. This study was conducted within the framework of the project “Development of technology for the production of biologically…
subject: Articles
  topic: section
subject: lycopene
  topic: keywords
subject: tomato powder
  topic: keywords
subject: watermelon powder
  topic: keywords
subject: extraction
  topic: keywords
subject: food additive
  topic: keywords
creator: Gulzhan Zhumaliyeva
creator: Gulmira Kenenbay
creator: Urishbay Chomanov
creator: Assiya Shoman
creator: Ainel Baizakova
rights: Copyright (c) 2025 Gulzhan Zhumaliyeva, Gulmira Kenenbay, Urishbay Chomanov, Assiya Shoman, Ainel Baizakova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-10-28
publication date: 2025-10-28
starting page: 580
ending page: 595
doi: 10.5219/scifood.72

The microstructure of the liver in broiler chickens under the administration of a probiotic complex of Bifidobacteria and Lactobacilli
type: item
description: The global consumption of broiler chicken meat is increasing annually, which involves the use of intensive technologies in poultry farming and the application of a significant number of additives aimed at preventing infectious diseases in livestock. One such means is the probiotic preparation TIMM-P, which includes Bifidobacterium gallinarum, Lactobacillus rhamnosus, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. To determine the effectiveness of its use, two groups of one-day-old Cobb 500 broiler chickens, each comprising 50 birds, were formed. The probiotic TIMM-P was administered via drinking over 2 hours in the morning, before feeding, on days 1–5, 21–25, and 30–35 of the rearing period. The liver microstructure of one-day-old broiler chickens did not differ between the groups, more pronounced changes were recorded at an older age. On the 14th day of growth in broiler chickens that received the basic diet, the cytoplasm of hepatocytes was characterised by a reduced optical density and contained small lipid droplets. During the administration of the probiotic TIMM-P to the chickens in this period, the cytoplasm of hepatocytes had a uniform and intense colouration while maintaining the radiality of the tubular structure of the liver lobules. On the 28th day of growth in broiler chickens of the control group, the development of fatty liver dystrophy was observed. The administration of probiotics to broiler chickens was associated with the development of small-droplet fatty liver dystrophy. On the 42nd day of growth, the phenomena of apoptosis, necrosis of hepatocytes, and fatty liver dystrophy with sections of the portal tracts in a state of interstitial inflammation, with stasis in various sections of the venous bed were detected in the liver of broiler chickens of the control group. The use of probiotics in broiler chickens partially reduced the intensity of pathological changes in the liver; however, in some animals, destruction of the tu…
subject: Articles
  topic: section
subject: Bifidobacterium gallinarum
  topic: keywords
subject: Lactobacillus rhamnosus
  topic: keywords
subject: Lactobacillus plantarum
  topic: keywords
subject: Lactobacillus paracasei ssp. paracasei
  topic: keywords
subject: broiler chicken rearing
  topic: keywords
creator: Artem Vivych
creator: Olha Iakubchak
creator: Leonid Horalskyi
creator: Larysa Shevchenko
creator: Lyudmila Beyko
creator: Anastasia Lialyk
creator: Yuliya Kryzhova
creator: Tatyana Naumenko
rights: Copyright (c) 2025 Artem Vivych, Olha Iakubchak , Leonid Horalskyi, Larysa Shevchenko, Lyudmila Beyko, Anastasia Lialyk, Yuliya Kryzhova, Tatyana Naumenko (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-09-24
publication date: 2025-09-24
starting page: 537
ending page: 560
doi: 10.5219/scifood.68

Factors influencing the purchasing of organic food by Slovak consumers: Quality or promotion?
type: item
description: This study explores the purchasing behaviour of Slovak consumers regarding organic food. Using data collected by CAWI from 318 respondents, the research aims to examine the relationship between the socio-economic characteristics of Slovak consumers and their purchasing behaviour, with particular attention to the factors influencing their decision to buy organic food. Based on the chi-square test of independence, results show that the purchase of organic food depends on consumers' income and education levels. Organic food consumption is primarily driven by factors related to high quality, nutritional content, sensory attributes of organic food and healthy lifestyle, rather than by external social trends such as celebrity endorsement, curiosity, fashion, and trendiness, which are considered the least important. Additionally, the purchase of organic food is most frequently initiated for personal use and general household consumption, while purchases for children or individuals with allergies are less common. Using hierarchical cluster analysis, the study identifies three clusters of conumers who make decisions about purchasing organic food based on the same factors: (1) fashion and celebrities, (2) high quality, sensory quality, nutrient content, healthy lifestyle and traditional production methods, (3) fair trade, locally produced, family, curiosity, environmental impact, absence of GMOs and additives and controlled production process). The first cluster was the smallest. These were marginalized, niche factors. The second cluster consisted of respondents for whom the quality of the product, its features, as well as health and traditional production methods were important. The third cluster of respondents included people for whom social, environmental, and safety factors were important. These findings provide valuable insights for segmenting the organic food market and for developing product labelling policies and marketing communication strategies.
subject: Articles
  topic: section
subject: organic food
  topic: keywords
subject: factors
  topic: keywords
subject: consumption
  topic: keywords
subject: cluster analysis
  topic: keywords
subject: Slovak consumer
  topic: keywords
creator: Malgorzata Jarossová
creator: Paulina Krnáčová
creator: Julia Wojciechowska Solis
creator: Renáta Benda Prokeinová
creator: Joanna Smoluk Sikorska
creator: Magdalena Śmiglak Krajewska
creator: Mariusz Malinowski
creator: Stanislav Rojík
rights: Copyright (c) 2025 Malgorzata Jarossová, Paulina Krnáčová, Julia Wojciechowska Solis, Renáta Benda Prokeinová, Joanna Smoluk Sikorska, Magdalena Śmiglak Krajewska, Mariusz Malinowski, Stanislav Rojík (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-08-27
publication date: 2025-08-27
starting page: 451
ending page: 466
doi: 10.5219/scifood.67

Koji – the only one domesticated fungi: characterization, enzymology, and use
type: item
description: Koji mold (Aspergillus oryzae) is the only known domesticated fungal species, playing a central role in traditional East Asian fermented foods such as soy sauce, miso, and sake. This filamentous fungus is highly valued for its exceptional enzymatic capabilities, as it secretes diverse hydrolytic enzymes, including proteases and amylases. A. oryzae possesses 65 endopeptidase and 69 exopeptidase genes, supporting efficient protein degradation. In contrast, A. sojae contains 83 endopeptidase and 67 exopeptidase genes. Key enzymes include alkaline protease (optimal at pH 9.0 and 40 °C), neutral protease I (broad specificity), and acid protease (optimal at pH 3.7, 39 kDa). α-Amylase and glucoamylase production are also prominent; the former exhibits thermal stability up to 75 °C, while the latter displays optimal activity at 60 °C and has a molecular weight of between 60–70 kDa. Genomic studies reveal that A. oryzae contains three amylase genes, in contrast to only one in A. sojae, which correlates with its superior saccharification performance. Importantly, A. oryzae is genetically incapable of producing aflatoxin due to critical mutations in the aflR regulatory gene and deletions within the aflatoxin biosynthesis cluster, particularly in Group 1 and 2 strains that dominate industrial use. Koji mold is traditionally cultivated through solid-state fermentation, primarily on steamed, polished rice, under controlled conditions (30–35°C, 90% humidity). This review provides a comprehensive overview of the enzymology, genomic adaptations, and fermentation technologies associated with A. oryzae, emphasizing its unique domestication, safety profile, and industrial relevance in enzyme production and sustainable food biotechnology.
subject: Articles
  topic: section
subject: koji
  topic: keywords
subject: fermentation
  topic: keywords
subject: microbial enzymes
  topic: keywords
subject: Aspergillus oryzae
  topic: keywords
creator: Dušan Straka
creator: Lukáš Hleba
creator: Štefan Ailer
rights: Copyright (c) 2025 Dušan Straka, Lukáš Hleba, Štefan Ailer (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-07-23
publication date: 2025-07-23
starting page: 426
ending page: 436
doi: 10.5219/scifood.63

Susceptibility of microflora to antibacterial drugs at different stages of hard rennet cheese production
type: item
description: The research aimed to analyze the susceptibility of milk microflora isolated at different stages of hard rennet cheese production and its evaluation. The susceptibility to antibacterial drugs of isolated cultures of bacteria Escherichia coli, Klebsiella pneumoniae, and Acinetobacter baumannii, which were found in the finished product, was determined. For each study, 15 samples of bacterial cultures were selected, and the experiment was conducted in triplicate. A total of 180 bacterial culture samples were examined. The disk diffusion method was used to determine the susceptibility of bacteria to antibacterial drugs. Studies of the resistance of bacteria isolated at different stages of hard rennet cheese “Ukrainian” production showed that the final product contains Escherichia coli, Klebsiella pneumoniae, and Acinetobacter baumannii resistant to certain antibacterial drugs, which may pose a health threat to consumers. Among the microflora isolated from raw milk, Escherichia coli was resistant to fluoroquinolones, penicillins, cephalosporins, tetracyclines, aminoglycosides, trimethoprim, and fosfomycin. In the normalized mixture, Escherichia coli was resistant to gentamicin and amikacin and moderately resistant to doxycycline. After pasteurization, Escherichia coli was susceptible to ciprofloxacin and resistant to all other tested antibacterial drugs. Resistance to gentamicin and amikacin, as well as moderate resistance to doxycycline, was maintained at almost every stage of production and in the final product. After pasteurization, these bacteria isolated from the brine became resistant to most antibacterial drugs, except for ciprofloxacin, gentamicin, amikacin, and fosfomycin. Klebsiella pneumoniae, isolated from the brine, was resistant to ampicillin after its pasteurization. It was resistant to fosfomycin both before and after pasteurisation of the brine. The bacterium isolated from the finished cheese retained resistance to fosfomycin and ampicillin. Acinetobacte…
subject: Articles
  topic: section
subject: milk
  topic: keywords
subject: cheese
  topic: keywords
subject: bacteria
  topic: keywords
subject: antibacterial drugs
  topic: keywords
subject: antimicrobial resistance
  topic: keywords
creator: Olha Iakubchak
creator: Olha Martynenko
creator: Tetiana Taran
creator: Alina Menchynska
creator: Mykola Nikolaenko
creator: Oleksandr Savchenko
creator: Yevheniia Marchyshyna
creator: Alina Omelian
rights: Copyright (c) 2025 Olha Iakubchak, Olha Martynenko, Tetiana Taran, Alina Menchynska, Mykola Nikolaenko, Oleksandr Savchenko, Yevheniia Marchyshyna, Alina Omelian (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-09-24
publication date: 2025-09-24
starting page: 520
ending page: 536
doi: 10.5219/scifood.58

Development of functional extruded crispbreads enriched with wild plant concentrates
type: item
description: In the context of growing interest in functional nutrition, enriching food products with naturally active compounds is an important task. This research aimed to develop extruded cereal crackers enriched with concentrates from wild plants in Kazakhstan, such as hawthorn (Crataegus laevigata), chokeberry, rosehip, and sea buckthorn. The concentrates were obtained by ultrasound-assisted extraction and concentrated using vacuum evaporation. Wheat and buckwheat crispbreads were prepared by high-temperature extrusion. Afterwards, a plant-based syrup containing the concentrates was applied. This was a controlled experimental study. Samples were prepared using a fixed recipe and analyzed for bioflavonoid content and quality indicators. The bioactive composition was evaluated in the accredited laboratory of Nutritest LLP according to the methodology Р 4.1.1672-2003. The highest content of rutin (157.8 ± 7.9 mg/100 g) was observed in hawthorn samples, dihydroquercetin (181.93 ± 9.10 mg/100 g) in chokeberry samples, and chlorogenic acid (42.75 ± 2.14 mg/100 g) in sea buckthorn samples. All samples met physicochemical standards (moisture, acidity, ash content). The study confirmed the high antioxidant activity and potential of wild plants for the development of functional foods. These products have attractive sensory characteristics and are promising for use in preventive nutrition.
subject: Articles
  topic: section
subject: bioflavonoids
  topic: keywords
subject: concentrates
  topic: keywords
subject: crispbreads
  topic: keywords
subject: ultrasound
  topic: keywords
subject: wildplants
  topic: keywords
creator: Assel Izembayeva
creator: Zilikha Moldakulova
creator: Koylanov Kasymkhan
creator: Togzhan Akhlan
creator: Erik Askarbekov
creator: Azhar Kerimbayeva
creator: Asemgul Abdreeva
rights: Copyright (c) 2025 Assel Izembayeva, Zilikha Moldakulova, Koylanov Kasymkhan, Togzhan Akhlan, Erik Askarbekov, Azhar Kerimbayeva, Asemgul Abdreeva (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-10-06
publication date: 2025-10-06
starting page: 561
ending page: 579
doi: 10.5219/scifood.55

Physicomechanical and drying properties of soybean seeds under low-temperature convective drying
type: item
description: The peculiarity of the soybean drying process is that it slowly releases moisture, making it easily damaged by mechanical movements. The soybean shell dries faster, with the surface quickly dehydrating, while the central part remains moist. Soybeans must be dried so that the rate of moisture evaporation from the surface of the grain does not exceed the rate of moisture movement from the centre of the grain to its surface. Soybeans contain more protein and fat compared to grains of other crops. The large amount of protein in soybeans creates favourable conditions for the development of mould fungi. Additionally, soybeans are highly hygroscopic. Therefore, it is relevant to conduct a study of the characteristics of soybean seeds. The primary objective is to optimize the low-temperature convective drying process of soybean seeds by analyzing their physicomechanical and thermophysical properties, as well as evaluating the impact of drying temperature on seed germination and quality. In particular, an analysis of physico-mechanical, thermophysical, heat and mass transfer, kinetic, and biochemical characteristics was carried out. In the article, alongside a review of the literature concerning the properties of soybean seeds by various authors, original research has also been conducted. These properties depend on the action of a complex of factors, including the temperature and humidity of the heat carrier, seed humidity, and other variables. Knowledge of these properties enables the drying process to be carried out effectively and to be intensified. The properties presented, based on both the findings of other authors and the author's research, provide an opportunity for a comprehensive assessment of these characteristics. The original research can be divided into three stages, aimed at determining the following properties of soybean seeds as a drying object: physico-mechanical, thermophysical, and heat and mass transfer properties. The heat and mass transfer characterist…
subject: Articles
  topic: section
subject: properties
  topic: keywords
subject: soybean
  topic: keywords
subject: convective drying
  topic: keywords
subject: intensity
  topic: keywords
subject: germination
  topic: keywords
creator: Vadim Paziuk
creator: Valentyna Bandura
creator: Serhii Biriukov
creator: Andriy Martynyuk
creator: Petro Drozd
creator: Alina Menchynska
creator: Yevheniia Marchyshyna
creator: Mykola Gruntkovskyi
rights: Copyright (c) 2025 Vadim Paziuk, Valentyna Bandura, Serhii Biriukov , Andriy Martynyuk, Petro Drozd, Alina Menchynska, Yevheniia Marchyshyna, Mykola Gruntkovskyi (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-08-27
publication date: 2025-08-27
starting page: 484
ending page: 500
doi: 10.5219/scifood.54