Italian Journal of Food Science
type: channel
description: The Italian Journal of Food Science is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.
publisher: Codon Publications
language: en
publication name: Italian Journal of Food Science
issn: 1120-1770
copyright: Copyright Agreement with Authors Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website. License for Published Contents http://creativecommons.org/licenses/by-nc-nd/4.0/
items: Impact of probiotics and β-glucan on the detoxification and gastrointestinal bioaccessibility ofaflatoxin B1 in a cereal-based fermented beverage (boza)
items: Evaluation of food safety knowledge, attitudes, and practices (KAP) of street foods: Evidence from a cross-sectional study
items: Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice
items: Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
items: Active biodegradable jellyfish gelatine–chitosan film for preserving sierra fish (Scomberomorus sierra)mince at different storage temperatures
items: Infrared drying of coconut (Cocos nucifera L.) fruit: Evaluating the effects of process conditions and process optimization
items: New promising strawberry cultivars with improved sugar and organic acid profiles and favorable sensory properties
items: Improved detection of beer-spoilage bacteria: validation of the NBB-C®-enrichment method
items: https://www.itjfs.com/index.php/ijfs/article/view/3603
items: Letter from the Italian Journal of Food Science Editor-in-Chief
items: A comprehensive review on microwave applications in fish processing and quality enhancement
items: Artificial intelligence (AI) in food safety and quality: New approach, advantages, and disadvantages
items: https://www.itjfs.com/index.php/ijfs/article/view/3604
items: The effects of different vegetable oils and gelation techniques (hot vs. cold) on pea protein emulsion gel properties as fat replacers
items: Metabolomics-guided exploration of Pinus wallichiana A.B. Jacks. cones for antidiabetic compounds: Integrating in vitro, in silico, in vivo, and histopathological approaches
items: https://www.itjfs.com/index.php/ijfs/article/view/3617
items: Rheological, physical, and sensory evaluation of finger millet-based instant idli premixes: Optimizing rice substitution for enhanced nutrition and consumer acceptability
items: Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages
items: Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production
items: https://www.itjfs.com/index.php/ijfs/article/view/3625
items: https://www.itjfs.com/index.php/ijfs/article/view/3628
items: Study on the structural characteristics, in vitro hypoglycemic activity, and regulatory mechanisms of Alpinia oxyphylla polysaccharide in modulating human gut microbiota
items: Environmental effects on nutrient composition of Turkish Salmon (Oncorhynchus mykiss): a comparison between marine and reservoir systems
items: https://www.itjfs.com/index.php/ijfs/article/view/3624
items: https://www.itjfs.com/index.php/ijfs/article/view/3627
items: Biogenic amine–producing Enterococcus spp. from anchovy (Engraulis encrasicolus): Isolation and molecular insights
items: Corrigendum to: Quality of life in asthmatic patients: Pre- and post-COVID-19. Ital. J. Food Sci. 2025; 37(2): 347–360. https://doi.org/10.15586/ijfs.v37i2.2985
items: Integrated taxonomic characterization, postharvest quality evolution, and sustainable conservation of truffle species from Calabria (Southern Italy)

Impact of probiotics and β-glucan on the detoxification and gastrointestinal bioaccessibility ofaflatoxin B1 in a cereal-based fermented beverage (boza)
type: item
description: The aim of this study was to investigate the effects of Lactobacillus leichmannii as a probiotic bacteria, Saccharomyces boulardii as a yeast, and β-glucan as a prebiotic on the binding ability of aflatoxin B1 (AFB1) and its bioaccessibility in a cereal-based fermented beverage. For this purpose, nine study groups with their combinations were formed. The amount of unbound AFB1 was determined by high performance liquid chromatography (HPLC) after incubation and during the stomach, small intestine, and colon stages using an in vitro digestion model. After incubation, the highest percentage of AFB1 binding (27.79%) was obtained with S. boulardii. The lowest bioaccessibility was observed with L. leichmannii + S. boulardii at the stomach stage (41%), L. leichmannii + β-glucan at the small intestine stage (52%), and L. leichmannii + S. boulardii + β-glucan at the colon stage (35%). These findings suggest that probiotics and prebiotics reduce aflatoxin bioaccessibility, thereby limiting gastrointestinal absorption.
subject: Original Article
  topic: section
subject: aflatoxin B1, β-glucan, boza, in vitro digestion, Lactobacillus leichmannii, Saccharomyces boulardii
  topic: keywords
creator: Arife Macit
creator: Sumeyra Sevim
creator: Banu Sancak
creator: Mevlude Kizil
rights: Copyright (c) 2026 Arife Macit, Sumeyra Sevim, Banu Sancak, Mevlude Kizil https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-17
publication date: 2026-06-17
starting page: 321
ending page: 332
doi: 10.15586/ijfs.v38i2.3574

Evaluation of food safety knowledge, attitudes, and practices (KAP) of street foods: Evidence from a cross-sectional study
type: item
description: This study aimed to evaluate the knowledge, attitudes, and practices (KAP) related to food safety among street food vendors in Marrakech and to assess the microbiological contamination of their food contact surfaces. A cross-sectional study was conducted among 200 street food vendors using structured face-to-face interviews to assess socio-demographic characteristics and food safety KAP levels. Concurrently, 115 swab samples were collected from food contact surfaces (hands, cutting boards, knives, and preparation tables) for bacteriological analysis, including Total Aerobic Viable Count (TAVC), Escherichia coli, Staphylococcus aureus, and Salmonella spp. Vendors demonstrated limited food safety knowledge (mean score: 39.2%), despite showing positive attitudes (72.1%) and moderate self-reported practices (62.7%). Knowledge gaps were particularly evident in temperature control and cross-contamination prevention. Microbiological analysis revealed substantial contamination, with mean aerobic counts of 4.03 log10 CFU/cm² and detection of E. coli (68%), S. aureus (45%), and Salmonella spp. (25%). A strong correlation was observed between knowledge and attitudes (r = 0.89, p < 0.001), but weaker associations existed between knowledge and practices (r = 0.27) and between attitudes and practices (r = 0.31). Education level, training, and work experience significantly influenced KAP scores (p < 0.05). Although street food vendors displayed generally positive attitudes, their food safety knowledge and practices were insufficient, contributing to high microbial contamination levels. These findings underscore the urgent need for targeted food safety training, stricter hygiene regulations, and improved infrastructure to mitigate foodborne disease risks and safeguard consumer health within Morocco’s street food sector.
subject: Original Article
  topic: section
creator: Morad Kaddouri
creator: Salah Chaji
creator: Omar Ait El Alia
creator: Zakaria Asbai
creator: Mohamed Sami
creator: Mohammed Al-Zharani
creator: Fahd A. Nasr
creator: Khalid Boutoial
rights: Copyright (c) 2026 Morad Kaddouri, Salah Chaji, Omar Ait El Alia, Zakaria Asbai, Mohamed Sami, Mohammed Al-Zharani, Fahd A. Nasr , Khalid Boutoial https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-15
publication date: 2026-06-15
starting page: 289
ending page: 303
doi: 10.15586/ijfs.v38i2.3523

Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice
type: item
description: Brown rice is valued for its nutritional benefits but often perceived as less palatable due to its firm texture and longer cooking time. Cooking conditions can modify starch structure and influence glycemic response by altering starch digestibility (SD). This study examined how different rice-to-water ratios and cooking methods affect the chemical composition, degree of gelatinization (DG), SD, resistant starch (RS), and estimated glycemic index (eGI) of low-amylose brown rice. A 1:2 rice-to-water ratio cooked in an electric cooker significantly reduced DG, SD, and eGI compared with higher water ratios, which yielded softer, fully cooked grains. This ratio received slightly lower sensory scores than the 1:3 sample but was still rated higher than the 1:4 ratio. Among the cooking techniques evaluated, steaming consistently produced brown rice with lower DG, SD, and eGI without adversely affecting macronutrient composition. Microstructural observations and texture profiling supported these findings, showing more compact granule structures and firmer textures in steamed and microwave-cooked samples. Optimizing the water level (1:3 rice-to-water ratio) and using steaming can reduce the glycemic potential of low-amylose brown rice while preserving desirable texture, providing practical guidance for health-focused rice products. Future studies should validate these findings through in vivo trials, as current eGI values are based on in vitro measurements, to ensure accurate dietary recommendations.
subject: Original Article
  topic: section
subject: Brown rice; Degree of gelatinization; Glycemic index; Starch digestibility
  topic: keywords
creator: Anuchita Moongngarm
creator: Natcha Doamukda
creator: Patiwit Loypimai
rights: Copyright (c) 2026 Anuchita Moongngarm, Natcha Doamukda, Patiwit Loypimai https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-17
publication date: 2026-06-17
starting page: 304
ending page: 320
doi: 10.15586/ijfs.v38i2.3366

Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
type: item
description: This study developed functional cookies using composite flours of raw/commercial water chestnut (RWCF/ CWCF) and barley flour (BF). Compositional analysis showed CWCF with higher protein (6.12%) and BF with elevated fiber (4.99%) and ash (3%). Functional attributes revealed CWCF’s superior water absorption (166.67%) and swelling (276%) capacities. The texture analysis for the cookies showed increased hardness values (N) 841, 935, 1128, 1208, 1214 for WBF-B, WBF-A, CWCF, WBF-C, BF, respectively, when compared with control (410 N), while cookies with WBF-B blend (CWCF + BF) maintained standard color parameters and achieved the optimal sensory scores in color, texture, crispiness, and taste, alongside a homogenized, smooth, and fluffy microstructure through scanning electron microscopy (SEM). Infra-red spectrum revealed C-H, C=O, and C-N stretch in all treatments while little variation was found at nitro compound and alkynes. Conclusively, the results declared WBF-B cookies as a nutritious, palatable option with enhanced antioxidant potential from natural starch, flavonoids, and vitamins to manage various health disorders.
subject: Original Article
  topic: section
subject: Barley; Chestnut; Functional properties; Cookies formation; SEM; Infra-red spectrum; Sensory evaluation
  topic: keywords
creator: Majid Hussain
creator: Taha Rababah
creator: Tayyaba Akram
creator: Ahmad Alsaad
creator: Muhammad Azam
creator: Mohammad I. Saleh
creator: Ali Almajwal
creator: Numan AL-Rayyan
creator: Bandar Hamadneh
rights: Copyright (c) 2026 Majid Hussain, Taha Rababah, Tayyaba Akram, Ahmad Alsaad, Muhammad Azam, Mohammad I. Saleh, Ali Almajwal, Numan AL-Rayyan, Bandar Hamadneh https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-12
publication date: 2026-06-12
starting page: 273
ending page: 288
doi: 10.15586/ijfs.v38i2.3107

Active biodegradable jellyfish gelatine–chitosan film for preserving sierra fish (Scomberomorus sierra)mince at different storage temperatures
type: item
description: This study investigated the applicability of biodegradable film prepared from gelatine extracted from jellyfish Stomolophus sp. 2 for preserving sierra fish (Scomberomorus sierra) mince at three storage temperatures (0°C, 10°C, and 20°C). Gelatine was obtained from jellyfish collagen extracted under alkaline conditions through conventional hot water extraction. Microbiological quality, pH, and lipid oxidation were evaluated and compared with samples packed with commercial gelatine film (T2), packed with cellophane (C2), and unpackaged controls (C1). Storage temperature and time significantly affected all parameters (p < 0.05). Jellyfish gelatine–chitosan film (T1) reduced microbial growth by 2.03–3.38 log colony-forming units (CFU)/g in aerobic mesophiles and >2.31 log CFU/g in Enterobacteriaceae at 20°C after 96 h; at 10°C, T1 maintained lower counts, with differences of 0.46–1.48 log CFU/g and >0.68 log CFU/g, respectively, after 288 h. T1 also stabilized pH (<7.0 at 96 h, 20°C) and inhibited lipid oxidation (peroxide values <5 meq O₂/kg at 0°C; and delaying oxidation onset at 10°C). These findings demonstrate that jellyfish gelatine-based film represent a promising biodegradable packaging strategy to enhance shelf life and qualitypreservation of fish mince.
subject: Original Article
  topic: section
subject: gelatine film; jellyfish; mince; pacific sierra fish; shelf life
  topic: keywords
creator: Dania Marisol Esparza Espinoza
creator: Santiago P. Aubourg
creator: Maribel Plascencia Jatomea
creator: Jesús Aarón Salazar Leyva
creator: Francisco Rodríguez Félix
creator: Josafat Marina Ezquerra Brauer
rights: Copyright (c) 2026 Dania M. Esparza Espinoza, Santiago P. Aubourg, Maribel Plascencia Jatomea , Jesús Aarón Salazar Leyva, Francisco Rodríguez Félix, Josafat Marina Ezquerra Brauer https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-11
publication date: 2026-06-11
starting page: 257
ending page: 272
doi: 10.15586/ijfs.v38i2.3565

Infrared drying of coconut (Cocos nucifera L.) fruit: Evaluating the effects of process conditions and process optimization
type: item
description: Coconut was dried using infrared drying under different drying process conditions in a central composite design (CCD) of response surface methodology (RSM). Moisture content (%), water activity (aw), pH, free acidity (%), total phenolic content (TPC) (mg GAE/g), color, and FTIR spectrum of the dried samples were analyzed, and the total oil content and fatty acid composition of fresh coconut were determined. Mathematical models were built and an optimization was performed for determining the optimum drying condition. The lowest moisture content (1.80%) and water activity (0.283) values were obtained at 250 W lamp power, 240 min drying time, 15 cm lamp distance, and 10 mm sample thickness. The highest TPC was found to be 209.34 mg GAE/g. ΔE* values of dried samples ranged between 0.28 and 19.12. L* values of the dried samples decreased at higher lamp power and longer drying times, while a* and b* values increased. In fresh coconut oil, medium-chain fatty acids were predominant, specifically lauric acid (C12:0) being the dominant fatty acid at 49.78% of the total fatty acids. An overall desirability of 0.766 was obtained from optimization.
subject: Original Article
  topic: section
subject: drying
  topic: keywords
subject: infrared
  topic: keywords
subject: coconut
  topic: keywords
subject: physicochemical properties
  topic: keywords
subject: optimization
  topic: keywords
subject: mathematical modeling
  topic: keywords
creator: Ceren Bektaş
creator: Onur Ketenoglu
rights: Copyright (c) 2026 Ceren Bektaş, Onur Ketenoglu https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 1
ending page: 21
doi: 10.15586/ijfs.v38i2.3471

New promising strawberry cultivars with improved sugar and organic acid profiles and favorable sensory properties
type: item
description: This study evaluated 24 strawberry genotypes, including 12 parental varieties and 12 progenies, using chemical and sensory analyses to assess fruit quality and panelist preferences. Sugar and organic acid profiles, total -soluble solids, titratable acidity, phenolic content, radical-scavenging activity, and sweetness index were determined. Statistical analyses examined correlations among quality parameters, focusing on the influence of sugars and acids on the Brix/TA ratio. Sensory evaluation confirmed panelists’ perception of sweetness and sourness differences. Progeny cultivars BL34 Sandra, BL29 Nadja, and BL42 Federica showed superior quality; two were registered as new varieties, while one is under registration.
subject: Research
  topic: section
subject: Breeding and selection
  topic: keywords
subject: Chemical and sensory analyses
  topic: keywords
subject: Fruit quality parameters
  topic: keywords
subject: Parental genotypes
  topic: keywords
subject: Progenies genotypes
  topic: keywords
subject: Strawberry
  topic: keywords
creator: Nevena N. Momirović
creator: Mihajlo V. Jakanovski
creator: Aleksandra M. Dramićanin
creator: Mirjana D. Mosić
creator: Dragan T. Nikolić
creator: Nebojša M. Momirović
creator: Dušanka M. Milojković-Opsenica
rights: Copyright (c) 2026 Nevena N. Momirović, Mihajlo V. Jakanovski, Aleksandra M. Dramićanin, Mirjana D. Mosić, Dragan T. Nikolić, Nebojša M. Momirović, Dušanka M. Milojković-Opsenica https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-17
publication date: 2026-04-17
starting page: 120
ending page: 135
doi: 10.15586/ijfs.v38i2.3377

Improved detection of beer-spoilage bacteria: validation of the NBB-C®-enrichment method
type: item
description: Beer spoilage is mainly caused by a limited group of bacteria, including Levilactobacillus brevis, Fructilactobacillus lindneri, and Pediococcus damnosus. Detection is essential for beer quality control. Among the microbiological tools used by breweries, enrichment in Nutrient Media for Beer-Spoiling Bacteria (NBB-C®) is based on European Brewery Convention analytical procedures, EBC ANALYTICA analytical methods; however, in our accredited method (MI LMB 01-2021), the standard 14-day incubation is modified to 7 days to provide faster results suitable for routine brewery monitoring. This study aimed to validate the modified EBC ANALYTICA 4.3.1.4 Enrichment, 2011 method using NBB-C® media by determining its probability of detection (POD) and limit of detection using pasteurized lager beer as a test matrix. For the first time, POD curves with 95% confidence intervals were estimated for L. brevis, F. lindneri, and P. damnosus. The results provided an objective and quantitative performance evaluation of the modified NBB-C®-enrichment procedure, supporting its suitability for International Organization for Standardization/International Electrotechnical Commission (ISO/IEC) 17025-compliant testing in brewing laboratories.
subject: Paper
  topic: section
subject: beer microbiology; beer-spoilage bacteria; LOD; POD; validation
  topic: keywords
creator: Elisabetta Bravi
creator: Giovanni De Francesco
creator: Elio Moretti
creator: Simona Floridi
creator: Ombretta Marconi
rights: Copyright (c) 2026 Elisabetta Bravi, Giovanni De Francesco, Elio Moretti, Simona Floridi, Ombretta Marconi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-18
publication date: 2026-04-18
starting page: 136
ending page: 147
doi: 10.15586/ijfs.v38i2.3418

https://www.itjfs.com/index.php/ijfs/article/view/3603
type: item
title: Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972
description: The author wishes to make the following corrections to the published article: Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats Vol. 37 No. 2 (2025): Italian Journal Of Food Science, DOI: https://doi.org/10.15586/ijfs.v37i2.2972
subject: Corrigendum
  topic: section
creator: Huda Aljumayi
rights: Copyright (c) 2026 Huda Aljumayi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 114
ending page: 115
doi: 10.15586/ijfs.v38i2.3603

Letter from the Italian Journal of Food Science Editor-in-Chief
type: item
description: The Italian Journal of Food Science (IJFS) has entered its 38th year with a significant setback, unfortunately. The journal that steadily improved its impact factor (IF) and citation index over the years (3.3 in 2024: Journal Citation Reports (JCR), and 5.1 in 2024: Scopus CiteScore metrics) was placed on a 2-year hold by Clarivate because of inconsistent or incorrect citations by some authors. Upon our request, these authors acknowledged their errors, as reflected in the corrigenda included in this issue.
subject: Editorial
  topic: section
creator: Paolo Fantozzi
rights: Copyright (c) 2026 Paolo Fantozzi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 118
ending page: 119
doi: 10.15586/ijfs.v38i2.3605

A comprehensive review on microwave applications in fish processing and quality enhancement
type: item
description: Microwave energy is increasingly being applied in various processing technologies within the food industry. Microwaves, which are electromagnetic waves with specific frequencies ranging from 300 MHz to 3000 GHz, represent a novel and efficient processing method that has found widespread use in food processing applications. Over time, this innovative technology has been explored by researchers as an advanced method for improving food processing, and it has been successfully applied in several areas, including blanching, cooking, thawing, pasteurization, drying, frying, extraction, and sterilization. This review provides an overview of the principles and characteristics of microwave-assisted fish processing techniques, with a focus on their impact on drying, heating, and sterilization processes. Furthermore, we explore how microwave processing influences the quality attributes, microbial growth, and the nutritional and physicochemical composition of fish products. In addition, the advantages of microwave processing are discussed, along with a comparison to conventional methods. Notably, microwave processing offers significant time savings, improved yields, and energy efficiency, preserving sensory qualities and nutritional fish value. In addition, this review aims to provide evidence on these topics and highlight recent advancements in microwave processing that could inspire the food engineering and technology community.
subject: Review
  topic: section
subject: Microwaves applications
  topic: keywords
subject: Fishing industry
  topic: keywords
subject: Engineering
  topic: keywords
subject: Drying
  topic: keywords
subject: Heating
  topic: keywords
subject: Sterilization
  topic: keywords
creator: Khaoula Elahdef
creator: Bouthaina Ben Hadj Hmida
creator: Elahesadat Hosseini
creator: Sarra Akermi
creator: Moufida Chaari
creator: Hajer Ben Hlima
creator: Walid Elfalleh
creator: Fehmi Boufahja
creator: Hamdi Bendif
creator: Slim Smaoui
rights: Copyright (c) 2026 Khaoula Elahdef, Bouthaina Ben Hadj Hmida, Elahesadat Hosseini, Sarra Akermi, Moufida Chaari, Hajer Ben Hlima, Walid Elfalleh, Fehmi Boufahja , Hamdi Bendif , Slim Smaoui https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 94
ending page: 114
doi: 10.15586/ijfs.v38i2.3372

Artificial intelligence (AI) in food safety and quality: New approach, advantages, and disadvantages
type: item
description: The adoption of artificial intelligence (AI) within the framework of fourth industrial revolution (Industry 4.0) is reshaping contemporary food safety management by enabling a transition from predominantly reactive practices to proactive and predictive approaches. This study explores how AI-based technologies, including machine learning, computer vision, and Internet of Things (IoT) technologies, contribute to improved food safety control, quality monitoring, and supply chain traceability. The analysis indicates that AI-driven solutions outperform traditional manual methods by delivering faster and more accurate detection of contaminants, improved identification of foodborne pathogens, and more reliable shelf-life prediction. The integration of AI with blockchain further strengthens traceability mechanisms, allowing rapid identification and containment of contamination events. Nevertheless, several limitations remain, notably the limited interpretability of complex deep-learning models, substantial implementation costs, and persistent challenges related to data quality and standardization. In addition, ethical issues, such as data protection and potential algorithmic bias, highlight the importance of transparent governance frameworks. The findings suggest that optimal outcomes are achieved when AI systems operate within a human-in-the-loop model, supported by interdisciplinary expertise and harmonized global datasets. Collectively, these advancements indicate that AI has strong potential to enhance the resilience, efficiency, and transparency of the global food supply chain, supporting progress toward a zero-contamination objective.
subject: Review
  topic: section
subject: artificial intelligence
  topic: keywords
subject: food safety
  topic: keywords
subject: IoT
  topic: keywords
subject: machine learning
  topic: keywords
subject: sustainability
  topic: keywords
subject: traceability
  topic: keywords
creator: Risto Uzunov
creator: Aleksandra Angeleska
rights: Copyright (c) 2026 Risto Uzunov, Aleksandra Angeleska https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-18
publication date: 2026-04-18
starting page: 148
ending page: 158
doi: 10.15586/ijfs.v38i2.3525

https://www.itjfs.com/index.php/ijfs/article/view/3604
type: item
title: Corrigendum to: Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 2024;36(4):169–179. https://doi.org/10.15586/ijfs.v36i4.2690
description: In the abovementioned article, the authors noticed that six references included in the reference list are not directly relevant to the subject of the review article which the authors wish to remove and update the reference list accordingly.
subject: Corrigendum
  topic: section
subject: N/A
  topic: keywords
creator: Tariq Aziz
creator: Zhihui Li
creator: Jasra Naseeb
creator: Abid Sarwar
creator: Liqing Zhao
creator: Lin Lin
creator: Fahad Al Asmari
rights: Copyright (c) 2026 Tariq Aziz, Zhihui Li, Jasra Naseeb, Abid Sarwar, Liqing Zhao, Lin Lin, Fahad Al Asmari https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 116
ending page: 117
doi: 10.15586/ijfs.v38i2.3604

The effects of different vegetable oils and gelation techniques (hot vs. cold) on pea protein emulsion gel properties as fat replacers
type: item
description: A fat replacer mimics the properties of fat in foods, offering a healthier option that reduces calories and fat while maintaining good texture and flavor. This work aimed to produce pea protein emulsion gel (PPEG) using pea protein isolate with different oils (olive oil, sunflower oil, or canola oil) and gelation techniques (hot or cold), with beef fat (BF) as the control. The nutritional, physicochemical, and microstructural properties of the PPEG were evaluated. The type of oil and gelation technique did not affect the proximate composition, color, or water-holding capacity of PPEG (p>0.05). None of the PPEGs showed differences in oil-binding capacity compared to BF. Hot-prepared PPEG has a lower pH and smaller particle size, resulting in significantly higher hardness and gel strength (p<0.05). The use of sunflower oil enhances the springiness, chewiness, and cohesiveness of PPEG significantly (p<0.05). The cold gelation technique may preserve more polyunsaturated fatty acids than the hot gelation technique. Principal component analysis (PCA) results indicate that PPEG prepared from sunflower oil using the hot gelation technique has properties closest to those of BF, particularly in terms of high values of springiness, cohesiveness, and chewiness. Its hardness and gel strength are significantly lower than those of BF; however, it possesses the strongest gel network among all PPEGs. In conclusion, the use of sunflower oil and the hot gelation technique can produce an emulsion gel with the best properties for use as a fat replacer.
subject: Paper
  topic: section
subject: Fat substitute
  topic: keywords
subject: Gelling properties
  topic: keywords
subject: Meat product
  topic: keywords
subject: Oil type
  topic: keywords
subject: Protein-based fat replacer
  topic: keywords
creator: Leonie Margaretha Widya Pangestika
creator: Fatema Hossain Brishti
creator: Ezzat Mohamad Azman
creator: Nazamid Saari
creator: Lihui Du
creator: Daodong Pan
creator: Mohammad Rashedi Ismail-Fitry
rights: Copyright (c) 2026 Leonie Margaretha Widya Pangestika, Fatema Hossain Brishti, Ezzat Mohamad Azman, Nazamid Saari, Lihui Du, Daodong Pan, Mohammad Rashedi Ismail-Fitry https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-23
publication date: 2026-04-23
starting page: 163
ending page: 177
doi: 10.15586/ijfs.v38i2.3402

Metabolomics-guided exploration of Pinus wallichiana A.B. Jacks. cones for antidiabetic compounds: Integrating in vitro, in silico, in vivo, and histopathological approaches
type: item
description: Pinus wallichiana A.B. Jacks., also known as Himalayan white pine, is recognized in traditional medicine for its various uses, including diabetes mellitus (DM). Pinus species like Pinus roxburghii (Chir pine) and Pinus gerardiana (Chilgoza pine) have shown promise for antidiabetic properties. This study focuses on the use of edible cones of Pinus wallichiana (P. wallichiana) for the potential management of DM. The methanolic extract of Pinus wallichiana (Pw.Cme) was subjected to Gas Chromatography–Mass Spectrometry (GC-MS) analysis, total phenolic content (TPC) and total flavonoid content (TFC) analyses, and qualitative phytochemical studies. The Pw.Cme and its derived fractions were evaluated for their in vitro antioxidant, α-glucosidase, α-amylase inhibitory studies, and the identified compounds were docked against enzyme targets, followed by Molecular Dynamic Simulation (MDS) studies. Detailed in vivo antidiabetic and histopathological studies were performed following standard procedures. The GC-MS analysis of Pw.Cme lead to identification of 45 compounds, and the Pinus wallichiana ethyl acetate (Pw.EtAc) fraction exhibited the highest TPC (258.55 mg gallic acid equivalent [GAE]/g) and TFC (63.05 mg quercetin equivalent [QE]/g). In 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, the respective highest anti-radical activity was observed for Pw.EtAc, as IC50=13.0 µg/mL and 5.3 µg/mL. In enzymes inhibition studies, considerable α-amylase inhibition was observed for Pw.EtAc with IC50=1.98 µg/mL, and IC50=7.2 µg/mL for α-glucosidase. In vivo studies indicated that the administration of Pw.EtAc resulted in a marked decrease in fasting blood glucose levels, hyperlipidemia, and weight loss in diabetic albino mice. Histopathology of vital organs of albino mice, administered with various doses of Pw.EtAc showed a healing effect against alloxan-induced lesions in the heart, pancreas, liver, and kidneys. In conclu…
subject: Original Article
  topic: section
subject: diabetes mellitus
  topic: keywords
subject: Pinus wallichiana
  topic: keywords
subject: GC-MS
  topic: keywords
subject: antioxidant
  topic: keywords
subject: molecular docking
  topic: keywords
creator: Nigar Aksar
creator: Muhammad Fiaz Khan
creator: Mushtaq Ahmad Mir
creator: Nasreena Bashir
creator: Shumaila Noreen
creator: Farhat Ullah
creator: Abdul Sadiq
creator: Muhammad Ayaz
rights: Copyright (c) 2026 Nigar Aksar, Muhammad Fiaz Khan, Mushtaq Ahmad Mir, Nasreena Bashir, Shumaila Noreen, Farhat Ullah, Abdul Sadiq, Muhammad Ayaz https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 22
ending page: 40
doi: 10.15586/ijfs.v38i2.3394

https://www.itjfs.com/index.php/ijfs/article/view/3617
type: item
title: Corrigendum to: Nutritional assessment concerning anthropometric, demographic, and food frequency questionnaires of hemodialysis patients in Sargodha, Pakistan. Ital. J. Food Sci. 2024; 36(1): 80–91. https://doi.org/10.15586/ijfs.v36i1.2462
description: The authors wish to make corrections to a previously published article.
subject: Corrigendum
  topic: section
subject: Hemodialysis, nutrition, chronic kidney disease, lifestyle
  topic: keywords
creator: Rahema Hameed
creator: Muhammad Yousaf Quddoos
creator: Shahid Mahmood
creator: Tayyaba Sami Ullah
creator: Ammara Ainee
creator: Ayesha Rafique
creator: Sayyada Sana Mahmood
creator: Muqaddas Fatima
creator: Anand Kumar
creator: Faiqa Chaudhry
creator: Nida Furdous
creator: Shazia Yaqub
creator: Muhammad Sidfique Raza
creator: Suliman Yousef Alomar
creator: Sayeda Ayesha Batool
creator: Rida Batool
rights: Copyright (c) 2026 Rahema Hameed, Muhammad Yousaf Quddoos, Shahid Mahmood, Tayyaba Sami Ullah, Ammara Ainee, Ayesha Rafique, Sayyada Sana Mahmood, Muqaddas Fatima, Anand Kumar, Faiqa Chaudhry, Nida Furdous, Shazia Yaqub, Muhammad Sidfique Raza, Suliman Yousef Alomar, Sayeda Ayesha Batool, Rida Batool https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-19
publication date: 2026-04-19
starting page: 159
ending page: 160
doi: 10.15586/ijfs.v38i2.3617

Rheological, physical, and sensory evaluation of finger millet-based instant idli premixes: Optimizing rice substitution for enhanced nutrition and consumer acceptability
type: item
description: This study aimed to assess the rheological, physical, and sensory properties of instant idli premixes formulated with finger millet (30–70%), as a partial or full substitute for rice. The attractiveness and convenience of pre--prepared foods led the food industry to reformulate traditional, time-consuming foods into modern, ready-to-cook options. Rheological assessments revealed that incorporating finger millet significantly improved water absorption (up to 65.5%) and accelerated starch gelatinization, with the onset temperature recorded at 71.0°C for the 60% millet blend. Optimal dough stability (17.6–18.3 min) and extensibility (1638 mm) were observed at 50% millet inclusion, contributing to a soft, well-aerated texture. In contrast, higher substitution levels (70%) impaired structural integrity and increased dough resistance, indicating reduced viscoelastic performance. Physical analysis demonstrated consistent batter viscosity (~2500 cP) across formulations, while color metrics (ΔE*: 14.9–17.5) showed only minor shifts. Organoleptic properties confirmed high consumer acceptability of idlis containing 50–60% finger millet, as assessed in terms of softness, flavor, and appearance. These results highlight the potential of finger millet as a valuable, gluten-free ingredient for improving the nutritional profile of idlis without sacrificing their texture or flavor.
subject: Paper
  topic: section
subject: finger millet
  topic: keywords
subject: free gluten
  topic: keywords
subject: idli
  topic: keywords
subject: rheological properties
  topic: keywords
subject: sensory attributes
  topic: keywords
creator: Ganesh Santosh Kahar
creator: Abhiman Arjun Sawant
creator: Rinkesh Arjun Gosavi
creator: Sandeep Baban Kalse
creator: Vikram Parasharam Kad
creator: Ganesh Namdev Shelake
creator: Salma Saddeek
creator: Rokayya Sami
creator: Nashi K. Alqahtani
creator: Ameerah Almaski
creator: Manal Almughamisi
creator: Abeer G. Almasoudi
creator: Mahmoud Helal
creator: Mohamed K. Morsy
rights: Copyright (c) 2026 Ganesh S. Kahar, A. A. Sawant, Rinkesh Gosavi, S. B. Kalse, Vikram P Kad, Ganesh N. Shelke, Salma Saddeek, Rokayya Sami, Nashi K. Alqahtani, Ameerah Almaski, Manal Almughamisi, Abeer G. Almasoudi, Mahmoud Helal, Mohamed K. Morsy https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-02
publication date: 2026-05-02
starting page: 180
ending page: 193
doi: 10.15586/ijfs.v38i2.3347

Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages
type: item
description: In this study, the effects of Lactobacillus sakei subsp. sakei, Staphylococcus xylosus, and Pediococcus pentosaceus starter cultures on biogenic amine formation and overall product quality in reduced-salt fermented fish sausages were evaluated. Six experimental groups were prepared: two control groups containing 2.5% and 1.5% salt, and four treatment groups inoculated at a level of 107 CFU/g with single or mixed cultures (L. sakei subsp. sakei, S. xylosus, P. pentosaceus, and a mixed culture). In all inoculated groups, the salt content was reduced to 1.5%. Samples were analyzed on days 0, 3, and 6 to determine biogenic amine levels, physicochemical properties, and microbial quality. Compared with the controls, reduced-salt sausages inoculated with starter cultures exhibited lower pH, thiobarbituric acid reactive substances values and reduced biogenic amine accumulation. Sensory analysis revealed that the addition of starter cultures, particularly P. pentosaceus and the mixed culture, significantly improved aroma attributes and increased overall product acceptability. Notably, production of histamine, putrescine, cadaverine, spermine, and spermidine was significantly suppressed in sausages inoculated with P. pentosaceus. The findings demonstrate that the use of starter cultures in reduced-salt fermented fish sausages effectively inhibits Enterobacteriaceae growth and improves sensory quality, with P. pentosaceus showing the most pronounced beneficial effects. It is recommended that future studies investigate the use of different fish species and evaluate longer fermentation and storage periods to more comprehensively elucidate the sustainable technological and safety-related effects of starter cultures in reduced-salt fermented products.
subject: Original Article
  topic: section
subject: biogenic amines
  topic: keywords
subject: fermentation
  topic: keywords
subject: low salt products
  topic: keywords
subject: lactic acid bacteria
  topic: keywords
subject: starter culture
  topic: keywords
subject: rainbow trout sausage
  topic: keywords
creator: Fatma Öztürk
creator: Hatice Gündüz
creator: Fettah Gündüz
rights: Copyright (c) 2026 Fatma Öztürk, Hatice Gündüz, Fettah Gündüz https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 41
ending page: 55
doi: 10.15586/ijfs.v38i2.3321

Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production
type: item
description: Jaboticaba (Myrciaria jaboticaba) is a polyphenol-rich fruit, particularly abundant in anthocyanins concentrated within its thick peel, which exhibits potent antioxidant activity. Owing to the thermal sensitivity of these compounds, nonthermal processing techniques, such as high-pressure processing (HPP) and enzymatic maceration, were compared to enhance anthocyanin extraction while minimizing degradation. In this study, whole jaboticaba fruits were subjected to HPP at 400, 500, and 600 MPa for 3, 6, and 10 min, while enzymatic maceration was performed using 0.2% amylase, 0.2% pectinase, and a combination of 0.1% amylase + 0.1% pectinase (v/w) at 50 ± 1°C for 30 min. Treatment with 0.2% amylase significantly (p < 0.05) increased total anthocyanin content, total phenolic content, and antioxidant activity while effectively reducing residual polyphenol oxidase activity. Conversely, HPP at 600 MPa for 6–10 min significantly decreased peroxidase activity, whereas the 400 MPa (3 min) treatment yielded the highest total sugar content. Among the HPP treatments, the highest total anthocyanin content was recorded at 400 MPa, suggesting that moderate pressure, regardless of holding time, enhances anthocyanin release from the fruit matrix. Overall, these findings demonstrate that both HPP and enzymatic maceration are promising nonthermal pre-treatment strategies for improving anthocyanin recovery, antioxidant capacity, and enzymatic stability in jaboticaba juice, thereby contributing to the development of high-quality, minimally -processed functional beverages.
subject: Original Article
  topic: section
subject: amylase
  topic: keywords
subject: anthocyanins-rich juice
  topic: keywords
subject: anthocyanins stability
  topic: keywords
subject: antioxidant activity
  topic: keywords
subject: nonthermal juicing -pre-treatment
  topic: keywords
subject: residual enzyme activity
  topic: keywords
creator: Nor Azwan Haniff Kamarol Zaman
creator: Giroon Ijod
creator: Nur Izzati Mohamed Nawawi
creator: Nur Addina Mohamad Rosli
creator: Chong Gun Hean
creator: Noranizan Mohd Adzahan
creator: Ezzat Mohamad Azman
rights: Copyright (c) 2026 Nor Azwan Haniff Kamarol Zaman, Giroon Ijod, Nur Izzati Mohamed Nawawi, Nur Addina Mohamad Rosli, Chong Gun Hean, Noranizan Mohd Adzahan, Ezzat Mohamad Azman https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 56
ending page: 70
doi: 10.15586/ijfs.v38i2.3433

https://www.itjfs.com/index.php/ijfs/article/view/3625
type: item
title: Corrigendum to: N-Acetyl Cysteine as a promising food supplement protects for COVID-19treatment: A comprehensive meta-analysis of systemic manifestations and clinical outcomes. Ital. J. Food Sci. 2025; 37(1): 43–59. https://doi.org/10.15586/ijfs.v37i1.2787
description: The journal wishes to make a statement related to a previously published article.
subject: Corrigendum
  topic: section
creator: The Italian Journal of Food Science
rights: Copyright (c) 2026 The Italian Journal of Food Science https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-24
publication date: 2026-04-24
starting page: 161
ending page: 162
doi: 10.15586/ijfs.v38i2.3625

https://www.itjfs.com/index.php/ijfs/article/view/3628
type: item
title: Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790
description: The journal wishes to make corrections to the previously published article:
subject: Corrigendum
  topic: section
creator: The Italian Journal of Food Science
rights: Copyright (c) 2026 The Italian Journal of Food Science https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-27
publication date: 2026-04-27
starting page: 178
ending page: 179
doi: 10.15586/ijfs.v38i2.3628

Study on the structural characteristics, in vitro hypoglycemic activity, and regulatory mechanisms of Alpinia oxyphylla polysaccharide in modulating human gut microbiota
type: item
description: This study aimed to systematically compare the structural characteristics, in vitro hypoglycemic activity, and regulatory effects on gut microbiota of Alpinia oxyphylla polysaccharides (AOFP) obtained by three extraction techniques, high-pressure and high-temperature (HH), acid-assisted high-pressure and high-temperature (AHP), and Aspergillus niger fermentation (ANF), to elucidate their structure–activity relationship and gut microbiota regulation mechanisms. By comparing the three types of AOFP (AOFP-HH, AOFP-AHP, AOFP-ANF), we revealed intrinsic associations among structure, activity, and microbiota regulation. The HH method promoted the ordered arrangement of β-1,3-glucan chains, forming a semicrystalline state and folded lamellar structures, thereby exhibiting the strongest hypoglycemic activity (α-amylase inhibition rate: 97.08 %; α-glucosidase inhibition rate: 59.43 %). The key mechanism lies in the synergy between the integrity of β-1,3-glycosidic bonds and the galacturonic acid content (11.74 %); together, they enhance activity through spatial hindrance effects and hydrogen bond networks. On the other hand, the AHP method, due to acid-induced cleavage of glycosidic bonds, generated amorphous low-molecular-weight structures (1.03 kDa), leading to a marked reduction in activity. The ANF method produced medium-molecular-weight fragments (1.14 kDa) via enzymatic hydrolysis. In terms of gut microbiota regulation, all AOFPs significantly promoted early butyrate production; notably, the HH group maintained a butyrate concentration of 0.076 mmol/L at 48 h. Each polysaccharide sample specifically increased the Firmicutes and stimulated the proliferation of Ligilactobacillus, thereby improving intestinal barrier function. Interestingly, the ANF group uniquely upregulated the abundance of Fusobacteriota, suggesting potential immunomodulatory capacity. Further analysis indicated that different processing techniques modulate selective microbial metabolic pathways throug…
subject: Original Article
  topic: section
subject: Alpinia oxyphylla
  topic: keywords
subject: intestinal microbiota
  topic: keywords
subject: polysaccharide
  topic: keywords
subject: structural analysis
  topic: keywords
creator: Junlin Wu
creator: Jiayue Li
creator: Fengchuan Ma
creator: Sijie Huang
creator: Xincheng Ye
creator: Minghui Yang
creator: Hua Yang
creator: Yunping Peng
creator: Siming Zhu
creator: Meng Wang
rights: Copyright (c) 2026 Junlin Wu, Jiayue Li, Fengchuan Ma, Sijie Huang, Xincheng Ye, Minghui Yang, Hua Yang, Yunping Peng, Siming Zhu, Meng Wang https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-04-01
publication date: 2026-04-01
starting page: 71
ending page: 93
doi: 10.15586/ijfs.v38i2.3430

Environmental effects on nutrient composition of Turkish Salmon (Oncorhynchus mykiss): a comparison between marine and reservoir systems
type: item
description: This study investigated the nutritional composition of trout (Oncorhynchus mykiss), referred to as Turkish salmon, cultured in marine and dam lake environments across winter and summer seasons. The nutritional composition of rainbow trout showed notable seasonal and environmental variation, with protein remaining relatively stable (18.50–19.36%), while lipid content ranged from 4.10% (winter, dam lake) to 11.73% (summer, dam lake) and from 10.14% to 8.70% in marine samples, accompanied by an inverse relationship with moisture (68.19–74.62%), and ash content varied slightly between 1.35% and 1.71%. Seasonal and habitat-related variations were observed in proximate composition, with protein content peaking in summer-harvested fish and lipid levels notably lower in dam lake winter samples, showing an inverse relationship with moisture. Fatty acid analysis identified palmitic acid as the dominant saturated fatty acid and oleic acid as the main monounsaturated fatty acid. Among amino acids, L-glycine and other essential amino acids were abundant, while potassium and phosphorus predominated in the mineral profiles, and iron was consistently low. Vitamin E and niacinamide were the most prevalent fat- and water-soluble vitamins, respectively. These results demonstrate that Turkish salmon possess high nutritional value, emphasizing the influence of seasonal and environmental factors, and provide critical insights for optimizing aquaculture practices, harvest timing, and dietary recommendations.
subject: Original Article
  topic: section
subject: aquaculture
  topic: keywords
subject: nutrient profile
  topic: keywords
subject: Oncorhynchus mykiss
  topic: keywords
subject: rainbow trout
  topic: keywords
creator: Nazile Toksöz
creator: Yunus Alparslan
rights: Copyright (c) 2026 Nazile Toksöz, Yunus Alparslan https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-11
publication date: 2026-05-11
starting page: 200
ending page: 213
doi: 10.15586/ijfs.v38i2.3600

https://www.itjfs.com/index.php/ijfs/article/view/3624
type: item
title: Corrigendum to 2935: Protective effect of rosmarinic acid against 5-fluorouracil-induced cardiotoxicity in mice via modulation of inflammation, oxidative stress, and apoptosis and restoration of NRF2/HO-1. Ital. J. Food Sci. 2025; 37(2): 51–64. https://doi.org/10.15586/ijfs.v37i2.2935
description: The journal makes the following corrections to the published article:
subject: Corrigendum
  topic: section
creator: Afaf F. Almuqati
rights: Copyright (c) 2026 Afaf F. Almuqati https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-05
publication date: 2026-05-05
starting page: 194
ending page: 195
doi: 10.15586/ijfs.v38i2.3624

https://www.itjfs.com/index.php/ijfs/article/view/3627
type: item
title: Corrigendum to: Liquiritin ameliorates acute myocardial infarction via the COX-2/NLRP3 signaling pathway: network pharmacology and experimental validation. Ital. J. Food Sci. 2024; 36(2): 61–73. https://doi.org/10.15586/ijfs.v36i2.2523
description: The journal wishes to make the following statement related to the previously published article:
subject: Corrigendum
  topic: section
creator: The Italian Journal of Food Science
rights: Copyright (c) 2026 The Italian Journal of Food Science https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-05
publication date: 2026-05-05
starting page: 196
ending page: 197
doi: 10.15586/ijfs.v38i2.3627

Biogenic amine–producing Enterococcus spp. from anchovy (Engraulis encrasicolus): Isolation and molecular insights
type: item
description: Biogenic amines (BAs) constitute an important chemical hazard in fish and fishery products, primarily due to their adverse effects on human health. While histamine-producing bacteria have been extensively investigated, the contribution of Enterococcus species to BA formation in fresh marine fish remains poorly characterized. The present study aimed to isolate and identify Enterococcus spp. from fresh anchovy (Engraulis encrasicolus) and to evaluate their capacity to produce major BAs. A total of 56 fresh anchovy samples were analyzed, yielding 24 Enterococcus isolates that were characterized by phenotypic methods and 16S rRNA gene sequencing. The BA production capacities of the isolates were quantified via HPLC following incubation in a standardized liquid screening medium under optimized laboratory conditions. Fourteen isolates (58.33%) exhibited aminogenic activity and were identified as Enterococcus faecalis (42.86%), E. faecium (28.57%), E. lactis (21.43%), and E. durans (7.14%). Tyramine, histamine, tryptamine, cadaverine, and putrescine were detected, with maximum concentrations reaching 307.638, 257.939, 236.928, 165.835, and 56.317 mg/L, respectively. The highest total BA levels, E. faecium BLK18, exhibited the highest levels, reaching 493.547 mg/L. These findings demonstrate that fresh anchovies may serve as a reservoir for aminogenic Enterococcus spp. and highlight their potential role in BA accumulation beyond traditionally implicated bacteria. The results support the inclusion of Enterococcus species in routine monitoring programs for fresh fish products and underline the need for broader, evidence-based strategies to manage BA-related hazards in seafood.
subject: Original Article
  topic: section
subject: Enterococcus
  topic: keywords
subject: fresh anchovy
  topic: keywords
subject: biogenic amine
  topic: keywords
subject: food safety
  topic: keywords
subject: molecular characterization
  topic: keywords
creator: Gamze Ergezen
creator: Gülsüm Atasoy
creator: Pınar Şanlıbaba
creator: Nilüfer Vural
creator: Rahmi Ertan Anlı
rights: Copyright (c) 2026 Gamze Ergezen, Gülsüm Atasoy, Pınar Şanlıbaba, Nilüfer Vural, Rahmi Ertan Anlı https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-14
publication date: 2026-05-14
starting page: 214
ending page: 228
doi: 10.15586/ijfs.v38i2.3563

Corrigendum to: Quality of life in asthmatic patients: Pre- and post-COVID-19. Ital. J. Food Sci. 2025; 37(2): 347–360. https://doi.org/10.15586/ijfs.v37i2.2985
type: item
description: The journal wishes to make the following statement related to the previously published article.
subject: Corrigendum
  topic: section
creator: The Italian Journal of Food Science
rights: Copyright (c) 2026 The Italian Journal of Food Science https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-05
publication date: 2026-05-05
starting page: 198
ending page: 199
doi: 10.15586/ijfs.v38i2.3626

Integrated taxonomic characterization, postharvest quality evolution, and sustainable conservation of truffle species from Calabria (Southern Italy)
type: item
description: Truffles are fungi, usually globular and found underground, typically located using trained dogs. The most -consumed species belong to the genera Tuber, Terfezia, and Tirmania. Southern Italy produces both black and white truffles. Truffles are characterized by a short shelf life due to the loss of quality as a consequence of microbial spoilage and enzymatic browning. This work aimed at the taxonomic identification, by using a molecular approach, of three truffle species, such as Tuber mesentericum Vittad. (TM), Tuber borchii Vittad. (TB), and Tuber aestivum var. uncinatum Chatin (TU), collected from the Calabria region and the evolution of truffle’s quality parameters for 28 days in two storage conditions (under rice and vacuum). The total phenols content (TPC) and total flavonoids content (TFC), degradation kinetics, as well as antioxidant activity were also assessed. Generally, the vacuum packaging proved to be more effective in maintaining the sensory and nutritional quality of TB and TU, whereas the results for TM were more variable, showing greater sensitivity to microbial proliferation under anaerobic conditions. Kinetics results evidenced that the degradation of both TPC and TFC does not depend on the different preservation methods but on the species of truffle object of investigation. Principal Component Analysis does not allow us to establish the advantage of the vacuum preservation method compared to that under rice. Therefore, the use of rice as a matrix to be recovered at the end of the preservation process, edible and rich in truffle aroma, can represent an interesting aspect for the consumer.
subject: Original Article
  topic: section
subject: Italian truffles
  topic: keywords
subject: morphological and molecular characteristics
  topic: keywords
subject: rice
  topic: keywords
subject: shelf life
  topic: keywords
subject: truffles quality
  topic: keywords
subject: vacuum
  topic: keywords
creator: Adriana Chiappetta
creator: Vincenzo Sicari
creator: Rosa Tundis
creator: Antonio Gattuso
creator: Roberta Pino
creator: Michele Pellegrino
creator: Kevin Garofalo
creator: Innocenzo Muzzalupo
creator: Monica Rosa Loizzo
rights: Copyright (c) 2026 Adriana Chiappetta, Vincenzo Sicari, Rosa Tundis, Antonio Gattuso, Roberta Pino, Michele Pellegrino, Kevin Garofalo, Innocenzo Muzzalupo, Monica Rosa Loizzo https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-05-15
publication date: 2026-05-15
starting page: 229
ending page: 256
doi: 10.15586/ijfs.v38i2.3495