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: Comprehensive review of alginate: Sources, synthesis, and application in the food packaging sector
items: Nutritional, textural and sensory properties of bread from wheat, millet and sorghum based composite flour
items: Streamlined life cycle assessment of packaging waste in coffee preparation and consumption
items: https://www.itjfs.com/index.php/ijfs/article/view/3123
items: Investigating on the inhibition of high-maturity mango storage diseases by antimicrobial Peptide PNMGL2 through induction and suppression of reactive oxygen metabolism
items: Using fruit peel as a substrate for the isolation, biosynthesis, and optimization of glucoamylase by Bacillus sp. under submerged fermentation
items: Elucidating aflatoxins profile and recommended detoxification procedures in corn, rice, and wheat
items: Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents
items: Bioactive compounds, antioxidant and antimicrobial activities of some fruits and vegetable peel enriched as a functional food in meat technology during frozen storage
items: Bicarbonate-assisted extraction of pomegranate peel (Punica granatum L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid
items: Fermentation and quality characteristics of peach wine with nectarine addition
items: Investigating changes in physicochemical, bioactive, and microbial properties of the cantaloupe pulp under ohmic heating treatment
items: Collagen extracts from blue cannonball jellyfish (Stomolophus meleagris): Antioxidant properties, chemical structure, and proteomic identification
items: The antimicrobial activity of pomegranate peel extract incorporated in edible chitosan and gelatin coatings against Salmonella enterica on Medjool dates
items: Efficacy of Cinnamomum cassia essential oil as a natural preservative and flavoring agent to improve orange juice quality and safety
items: Shelf life assessment and antioxidant degradation kinetics of a pineapple–ginger agglomerated powder: Insights into storage stability
items: Rosa moschata leaf extract mitigates seizures, oxidative stress, and neurotransmitter imbalance in pentylenetetrazol-induced mice
items: Comparative analysis of antioxidant activities and phenolic contents in selected wild edible plants
items: Optimization of fermentation parameters for enhanced and low-cost production of single-cell protein from rice polishing using Rhizopus oligosporus
items: Evaluating composition of fatty acids in commonly used edible oils and fats on repeated frying for its nutritional quality implications
items: Metallo-chlorophyll derivatives as food colorant: Intact chloroplasts from spinach leaf recovered by enzyme-assisted extraction
items: Exploring consumers’ attitude and adoption intention toward plant-based meat alternatives in South India: Key drivers and barriers
items: Micronutrient intake and HbA1c in Saudi Arabian patients with type 2 diabetes:
items: Amaranth protein–cacao pectin/phenolic extract complex
items: Development, physicochemical quality analysis, and nutritional evaluation of mango and date fruit bars, enriched with quinoa
items: Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage
items: Umbelliferone ameliorates acrylamide-induced brain damage by attenuating oxidative stress, inflammation, and apoptosis and restoring Nrf2/HO-1 in mice
items: Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste
items: Investigating the synergistic and modulatory effects of cannabidiol with levodopa and dietary protein in Parkinson’s disease
items: Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test
items: Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice
items: Royal jelly microencapsulation with a maltodextrin/gum Arabic binary blend by spray drying
items: Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses

Comprehensive review of alginate: Sources, synthesis, and application in the food packaging sector
type: item
description: Alginate, a natural biopolymer sourced primarily from seaweed and microbial origins, has garnered increased attention for its adaptability, biodegradability, and sustainability, making it a valuable material for food packaging applications. This review provides an in-depth examination of the current advancements in alginate, including its sources, extraction techniques, synthesis methods, and diverse applications within the food packaging industry. The review will detail various alginate extraction methods, along with modifications, including chemical functionalization and nanotechnology integration. Key applications of alginate, such as films, coatings, blends, and composites, are analyzed, emphasizing their biodegradability, mechanical strength, and barrier properties, which contribute to reducing environmental impact, with details also displayed. Additionally, this review underscores alginate’s potential to transform the food packaging industry into a sustainable alternative to conventional plastics, addressing critical environmental challenges. The existing limitations, which create the need for ongoing research and innovation to overcome these barriers and expand the industrial applications of alginate, are also discussed here.
subject: Review
  topic: section
subject: alginate
  topic: keywords
subject: biopolymer
  topic: keywords
subject: extraction
  topic: keywords
subject: feedstocks
  topic: keywords
subject: food packaging
  topic: keywords
subject: synthesis
  topic: keywords
creator: Nawal Bouzenad
creator: Nesrine Ammouchi
creator: Amdjed Abdennouri
creator: Amina Bouzana
creator: Hassan A. Rudayni
creator: Fehmi Boufahja
creator: Hamdi Bendif
rights: Copyright (c) 2025 Nawal Bouzenad , Nesrine Ammouchi , Amdjed Abdennouri , Amina Bouzana , Hassan A Rudayni, Fehmi Boufahja, Hamdi Bendif https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 1
ending page: 15
doi: 10.15586/ijfs.v37i4.3033

Nutritional, textural and sensory properties of bread from wheat, millet and sorghum based composite flour
type: item
description: This study aimed to develop a composite flour-prepared bread by partially replacing wheat flour (WF) with millet flour (MF) and sorghum flour (SF) at varying levels (0–40%). Five formulations were tested: T0 (100% WF), T1 (90% WF, 5% MF, and 5% SF), T2 (80% WF, 10% MF, and 10% SF), T3 (70% WF, 15% MF, and 15% SF), and T4 (60% WF, 20% MF, and 20% SF). In the first phase, proximate composition, mineral content, dietary fiber, and antioxidant properties of millet and sorghum were analyzed. Millet and sorghum had moisture con- tents of 11.52% and 11.35%, respectively; ash contents were 2.04% and 2.16%, respectively; protein levels were 10.81% and 9.35%, respectively; and fat contents were 3.86% and 4.63%, respectively. The grains were also rich in dietary fiber, with millet containing 11.52% insoluble and 2.04% soluble fiber, while sorghum had 11.35% insoluble and 2.16% soluble fiber. Mineral analysis showed that sorghum and millet contained respective con- tents of the following: potassium (119.35 and 90.44 mg/100 g), magnesium (385.96 and 292.76 mg/100 g), cal- cium (33.24 and 38.44 mg/100 g), zinc (4.86 and 3.84 mg/100 g), and iron (6.13 and 4.46 mg/100 g). Antioxidant activity, measured through 1,1- diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant power, and total phenolic compounds was slightly higher in sorghum. In the second phase, composite flour bread was assessed for its proximate composition, mineral, physical properties, texture, color, and sensory characteristics over a storage period of 0–7 days. Moisture content decreased across all treatments, with T0 showing the highest initial moisture (35.44%). Protein content was highest in T3 (10.07% initially), while fat content ranged from 2.69% in T0 to 6.67% in T3. The highest crude fiber content was observed in T3 (1.32%). This study revealed that potassium in sorghum- and millet-based bread ranged from 6.66 mg/100 g to 8.14 mg/100 g, calcium from 12.80 mg/100 g to 14.86 mg/100 g, magnesium from 4.…
subject: Research
  topic: section
subject: bread; composite flour; malnutrition; millet; sorghum; staple foods
  topic: keywords
creator: Aneeq Ahmad
creator: Shahid Bashir
creator: Kanza Saeed
creator: Hafiza Haima
creator: Rai Muhammad Amir
creator: Waseem Khalid
creator: Muhammad Ahmad
creator: Amanullah Sabir
creator: Muhammad Zubair Khalid
creator: Nazir Ahmad
creator: Isam A. Mohamed Ahmed
creator: Mahmoud Younis
rights: Copyright (c) 2025 Aneeq Ahmad, Shahid Bashir, Kanza Saeed, Hafiza Haima, Rai Muhammad Amir, Waseem Khalid, Muhammad Ahmad, Amanullah Sabir, Muhammad Zubair Khalid, Nazir Ahmad, Isam A. Mohamed Ahmed, Mahmoud Younis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-11-14
publication date: 2025-11-14
starting page: 506
ending page: 536
doi: 10.15586/ijfs.v37i4.2974

Streamlined life cycle assessment of packaging waste in coffee preparation and consumption
type: item
description: The escalating environmental concerns surrounding packaging waste and the drive for circularity, as highlighted by the European Union’s (EU) Packaging and Packaging Waste Regulation, necessitate a thorough assessment of consumer products. This study characterizes coffee production and consumption, including its environmental impact, and conducts a streamlined life cycle assessment (LCA) focused on the use and post-consumer phases of diverse coffee formats to quantify packaging waste per coffee cup and evaluate associated environmental burdens. Eight coffee formats—flexible multilayer bags, pads, and various capsules (aluminum [Al], polypropylene [PP], polyethylene-aluminum-polyethylene terephthalate [PE-Al-PET], polylactic acid [PLA], and paper), alongside innovative coffee balls—and their corresponding brewing systems (Moka pot, espresso machine, pad/capsule machine, and reusable capsules) were considered. Utilizing a functional unit of 720 kg of roasted and ground coffee (RGC), the environmental impact was assessed using the EU product environmental footprint (PEF) methodology. Results conclusively demonstrate that traditional brewing systems using RGC from multilayer bags (PEF: 613±10 nPt/cup) are significantly less impactful than single-serving options such as coffee balls (PEF: 1,675±25 nPt/cup) and particularly capsule/pad systems, such as coffee pads (PEF: 2,895±581 nPt/cup) or PP capsules (PEF: 2,777±23 nPt/cup) across normalized and weighed PEF scores. Detailed analysis further reveals substantial differences in organic and packaging waste generation (e.g., the overall waste from multilayer bags: ≈12 g/ cup vs. coffee pads: 22.1 g/cup), carbon footprint (e.g., greenhouse gas [GHG] for multilayer bags: 8.2 g CO2e/ cup vs. PP capsules: 41 g CO2e/cup), fossil resource use, and water use per single coffee cup, underscoring the disproportionate environmental burden of single-serve options. While traditional systems demand more consumer efforts (e.g., filling por…
subject: Survey
  topic: section
subject:
  topic: keywords
  value: brewing systems; coffee balls; coffee capsules/pods; espresso coffee; ground coffee; Life Cycle Assessment (LCA); Moka pot; packaging and packaging waste regulation (PPWR); packaging-to-ground coffee ratio; product environmental footprint (PEF)
creator: Mauro Moresi
creator: Alessio Cimini
rights: Copyright (c) 2025 Mauro Moresi, Alessio Cimini https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 436
ending page: 477
doi: 10.15586/ijfs.v37i4.3256

https://www.itjfs.com/index.php/ijfs/article/view/3123
type: item
title: Rosa moschata leaf extract ameliorates Alzheimer’s disease in AlCl3 + D-galactose induced Alzheimer’s rat model via modulation of neuroinflammatory biomarkers and suppression of oxidative stress markers
description: Conventional treatment strategies provide symptomatic relief from Alzheimer’s disease (AD), but their long-term use is associated with the progression of neuronal degeneration. Considering the previously reported in vitro neuroprotective activity of Rosa moschata, this study was designed to evaluate the anti-Alzheimer’s potential of R. moschata leaf extract (RMLE) at safe doses in an aluminum chloride + D-galactose-induced AD rat model. An HPLC/ESI-MS analysis of the RMLE was performed to identify the neuroprotective phytochemicals. An oral acute toxicity study was conducted to determine the safe dosage levels. For the development of the AD model, aluminum chloride + D-galactose (150 mg/kg each) were administered simultaneously to rats, except the control group. RMLE at 50, 100, and 150 mg/kg was administered orally to the treatment groups for three weeks. Neurobehavioral studies were performed, and the levels of antioxidant enzymes and neurotransmitters in the brain homogenate were assessed. Using qPCR, the mRNA expression of neuropathological biomarkers of AD was estimated. HPLC/ESI-MS analysis revealed the presence of 12 compounds in negative mode and 2 compounds in positive ionic mode, exhibiting antioxidant and neuroprotective potential. RMLE improved rat behavioral parameters in a dose-dependent manner through the inhibition of oxidative stress and acetylcholinesterase. Neurotransmitter levels and gene expression of neurodegenerative and neuroinflammatory biomarkers (IL-1β, IL-1α, TNF-α, ABPP, β-secretase, and α-synuclein) were significantly restored (P < 0.05) in a dose-dependent manner by RMLE. These findings support the therapeutic application of extracts obtained from R. moschata leaves in neurodegeneration, particularly in AD.
subject: Paper
  topic: section
subject: animal behavior
  topic: keywords
subject: anti-alzheimer’s
  topic: keywords
subject: neurodegeneration
  topic: keywords
subject: neuroinflammation
  topic: keywords
subject: phytomedicine
  topic: keywords
subject: Rosa moschata
  topic: keywords
creator: Norah K. Algarzae
creator: Uzma Saleem
creator: Ifat Alsharif
creator: Rabeea Safdar
creator: Zunera Chauhdary
creator: Moneerah J. Alqahtani
creator: Jawaher Alqahtani
creator: Fatima A. Jaber
creator: Tourki A. S. Baokbah
creator: Reem Hasaballah Alhasani
creator: Tasahil S. Albishi
creator: Sultan F. Kadasah
creator: Sultan M. Alshahrani
creator: Nada M. Mostafa
creator: Omayma A. Eldashan
creator: Agustina Lulustyaningati Nurul Aminin
creator: Muhammad Ajmal Shah
creator: Rana O. Khayat
creator: Aishah E. Albalawi
creator: Ana Sanches Silva
rights: Copyright (c) 2025 Norah K. Algarzae, Uzma Saleem, Ifat Alsharif, Rabeea Safdar, Zunera Chauhdary, Moneerah J. Alqahtani, Jawaher Alqahtani, Fatima A. Jaber, Tourki A. S. Baokbah, Reem Hasaballah Alhasani, Tasahil S. Albishi, Sultan F. Kadasah, Sultan M. Alshahrani, Nada M. Mostafa, Omayma A. Eldahshan, Agustina Lulustyaningati Nurul Aminin, Muhammad Ajmal Shah, Rana O. Khayat, Aishah E. Albalawi, Ana Sanches Silva https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 16
ending page: 33
doi: 10.15586/ijfs.v37i4.3123

Investigating on the inhibition of high-maturity mango storage diseases by antimicrobial Peptide PNMGL2 through induction and suppression of reactive oxygen metabolism
type: item
description: High-maturity mangoes are highly susceptible to decay during postharvest storage, posing significant challenges for preservation. This study investigated the effects of the antimicrobial peptide PNMGL2 on reactive oxygen species (ROS) metabolism and postharvest disease incidence in mangoes. Mangoes were treated with 0.25 mg/L, 0.50 mg/L, and 0.75 mg/L PNMGL2 in combination with a 2 g/100 mL chitosan coating. Results demonstrated that the combination of chitosan and PNMGL2 significantly reduced anthracnose incidence compared to the untreated control (CK group). On the 12th day of storage, mangoes treated with 0.50 mg/L PNMGL2-chitosan exhibited higher firmness and titratable acid content than other groups. Furthermore, malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion levels decreased by 23.76%, 17.02%, and 40.14%, respectively, while the activities of catalase (CAT), peroxidase (POD), glutathione peroxidase (GPX), and glutathione (GSH) increased by 18.73%, 35.42%, 52.58%, and 68.63%, respectively. The CH-0.50P treatment effectively mitigated ROS accumulation and delayed the decline in key antioxidant enzyme activities (SOD, CAT, APX, POD). This treatment not only preserved the quality and nutritional value of mangoes but also significantly prolonged their shelf life, providing valuable insights for the development of advanced mango preservation technologies.
subject: Original Article
  topic: section
subject: antagonistic preservation; mango anthracnose; storage; reactive oxygen species; glutathione pathway
  topic: keywords
creator: Qiu Tian
creator: Liu Bangdi
creator: Sun Jing
creator: Cheng Qinyang
creator: Wang Rui
creator: Ji Nang
creator: Hua Di
creator: Zhang Min
creator: Jiang Lihua
creator: Maryam M. Alomran
creator: Ashwag Shami
creator: Fahad Al-Asmari
rights: Copyright (c) 2025 Qiu Tian, Liu Bangdi, Sun Jing, Cheng Qinyang, Wang Rui, Ji Nang, Hua Di, Zhang Min, Jiang Lihua , Maryam M. Alomran, Ashwag Shami, Fahad Al-Asmari https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 121
ending page: 138
doi: 10.15586/ijfs.v37i4.3147

Using fruit peel as a substrate for the isolation, biosynthesis, and optimization of glucoamylase by Bacillus sp. under submerged fermentation
type: item
description: Glucoamylase is a fungal enzyme easily obtained by using a fungal strain—Aspergillus niger. The aim of this study was to isolate the bacterial strain and culture condition optimization to produce glucoamylase. This optimization was achieved under the submerged fermentation technique where fruit peel was used as substrate. The production of glucoamylase was carried out by using (w/v [weight in volume]) yeast extracts 1%, NaCl (chemical formula for sodium chloride) 0.5%, ZnSO4 (zinc sulfate) 0.5%, K2HPO4 (dipotassium phosphate) 0.5, and 1% fruit peel powder as substrate. The optimization of parameters was carried out by one factor at a time technique (OFAT) under submerged fermentation. Different carbon and nitrogen sources were screened for maximum enzyme activity. The physical and chemical parameters such as temperature, pH (potential of hydrogen), inoculum size, and salt concentrations, were optimized to achieve the highest production. Based on the biochemical characterizations, the isolated strain was identified as Bacillus sp. FBA1 (fructose-bisphosphate aldolase 1). Maximum production of the enzyme was recorded at the 24th hour at 37°C temperature and pH was kept at 7.0. The salts combinations that produced the highest levels of glucoamylase production from Bacillus strain FBA1 were (g/L) NaCl 1, ZnSO4 1.5, FeSO4 (ferrous sulfate) 2, KH2PO4 (potassium dihydrogen phosphate) 2, CaCl2 (calcium chloride) 0.1, and MgSO4 (magnesium sulfate) 2. The optimum glucoamylase activity of 2.984 mg/mL/minute for FBA1 was obtained at pH 7 at 37°C. The results showed that fruit peels can be exploited as a potential substrate to produce glucoamylase at optimized conditions by Bacillus FBA1.
subject: Original Article
  topic: section
subject: Bacillus; fruits peel; submerged fermentation; optimization; glucoamylase
  topic: keywords
creator: Ayesha Kiran Kiran
creator: Memuna Ghafoor Shahid
creator: Najeeb Ullah
creator: Abid Sarwar
creator: Samraz Tahir
creator: Muhammad Nadeem
creator: Rubina Nelofar
creator: Ayaz Ali Khan
creator: Tariq Aziz
creator: Ashwag Shami
creator: Fahad Al-Asmari
creator: Fakhria A. Al-Joufi
rights: Copyright (c) 2025 Ayesha Kiran Kiran, Memuna Ghafoor Shahid, Najeeb Ullah, Abid Sarwar, Samraz Tahir, Muhammad Nadeem, Rubina Nelofar, Ayaz Ali Khan, Tariq Aziz, Ashwag Shami, Fahad Al-Asmari, Fakhria A. Al-Joufi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 139
ending page: 148
doi: 10.15586/ijfs.v37i4.3051

Elucidating aflatoxins profile and recommended detoxification procedures in corn, rice, and wheat
type: item
description: Corn, rice, and wheat are the basic and fundamental foods among Pakistan’s widely consumed crops. Total aflatoxins (B1+B2+G1+G2) are carcinogenic fungal species that badly deteriorate food crops. The current study is aimed to identify total aflatoxins in different samples of corn, rice, and wheat consumed in the Punjab province of Pakistan and to assess various low-cost and practical detoxification techniques for lowering aflatoxin levels found in these crops. To achieve this, 80 samples each of corn, rice, and wheat products (n = 240) were collected. The collected crop samples underwent analysis by high-performance liquid chromatography (HPLC) for the quantification of aflatoxins. Results showed that 69.58% of the crop samples were suitable, while 30.42% were not suitable for human consumption. The majority of corn samples in the Punjab province were discovered to be contaminated and unsuitable for consumption. The highest level of contamination (amounting 545 μg/kg) was detected in a corn sample from district Rawalpindi, Pakistan. The highly contaminated crop sample was subjected to different detoxification methods, such as physical, chemical, and biological/natural means. After treatment with different detoxifiers, reduction in total aflatoxins was quantified by using HPLC. Results showed that maximum detoxification was obtained by cooking (physical method), by using 20% citric acid (chemical method), and by using probiotics (biological method).
subject: Research
  topic: section
creator: Naseem Zahra
creator: Nadia Jamil
creator: Sajid Rashid Ahmad
creator: Shafiq ur Rahman
creator: Najeeb Ullah
creator: Abid Sarwar
creator: Taqweem ul Haq
creator: Ayaz Ali Khan
creator: Khairiah Mubarak Alwutayd
creator: Fahad Al-Asmari
creator: Fakhira A Al-Joufi
creator: Aziza Mahdy Nahari
rights: Copyright (c) 2025 Naseem Zahra, Nadia Jamil, Sajid Rashid Ahmad, Shafiq ur Rahman, Najeeb Ullah, Abid Sarwar, Taqweem ul Haq, Ayaz Ali Khan, Khairiah Mubarak Alwutayd, Fahad Al-Asmari, Fakhira A Al-Joufi, Aziza Mahdy Nahari https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 478
ending page: 487
doi: 10.15586/ijfs.v37i4.3245

Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents
type: item
description: The aim of this study was to examine the impact of carrier agents on physiochemical properties, reconstitution ability, and functional properties of fruit juice powder that has been spray dried. Toward this end, Emblica officinalis (amla), Mangifera indica L (raw mango), and Citrus limon (lemon) fruit juices with maltodextrin (MD), gum Arabic (GA), and a combination of MD, GA, and whey protein concentrate (WPC) were spray dried. Results demonstrated that the physical characteristics of the resulting powder included moisture content, bulk, and tapped density, which were between 2.2% and 4.8% (w.b. [weight by bulk]), 0.29% and 0.45%, and 0.48% and 0.58% g/cc (cubic centimeter), respectively, as well as the powder recovery ranging from 53.5% to 71.4%. Wettability, solubility, hygroscopicity, and dispersibility were recombination attributes that fluctuated between 93.7/second and 205.6/second, 66.38% and 94.29%, 15.67 g/100 g and 25.88 g/100 g, and 75.51% and 93.53%. The functional characteristics comprised of antioxidant activity, total phenol content, and ascorbic acid ranging from 59.69% to 74.75%, from 202.12 gallic acid equivalents (GAE)/100 g to 382.13 g GAE/100 g, and from 160 mg to 349.66 mg. The color values varied from 87.68 to 93.49, from 0.47 to 0.67, and from 6.77 to 12.55. The outcome indicated that the combination of GA and MD was successful in creating a mixed fruit juice powder with the right color, functionality, and physical attributes. The outcome should be helpful in optimizing the powder production and streamlining the industrial manufacture.
subject: Paper
  topic: section
subject: carrier agents
  topic: keywords
subject: fruit juice
  topic: keywords
subject: functional properties
  topic: keywords
subject: spray drying
  topic: keywords
subject: stability
  topic: keywords
creator: Ganesh M. Chavan
creator: Vikram P. Kad
creator: Ganesh N. Shelke
creator: Pranoti A. Lad
creator: Sati Yassen Yassen Al-Dalain
creator: Manal Abdelaziz
creator: Rokayya Sami
creator: Fatima M. Alessa
creator: Bandar Alfaifi
creator: Norah E. Aljohani
creator: Alanood A. Alfaleh
creator: Haneen H. Mouminah
creator: Mahmoud Helal
creator: Mohamed Khairy Morsy
rights: Copyright (c) 2025 Ganesh M. Chavan, Vikram P Kad, Ganesh N. Shelke, Pranoti A. Lad, Sati Yassen Al-Dalain, Manal Abdelaziz, Rokayya Sami, Fatema M. Alessa, Bandar Alfaifi, Norah E., Alanood A. Alfaleh, Haneen H. Mounimah, Mahmoud Helal, Mohamed Kairy Morsi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 34
ending page: 46
doi: 10.15586/ijfs.v37i4.3122

Bioactive compounds, antioxidant and antimicrobial activities of some fruits and vegetable peel enriched as a functional food in meat technology during frozen storage
type: item
description: In this work, the impacts of Cucumis melo rind powder (CMRP), Red prickly pear (RPP), and Cider apple pomace (CAP) were evaluated in terms of profiling of bioactive compounds. It could be concluded that the addition of different concentrations of RPP, CMRP, and CAP improved the quality criteria and significantly (P ≤ 0.05) increased the values of total phenolic compound (TPC), antioxidant activity, and fiber content of beef burger during frozen storage. The antioxidant effects of RPP, CMRP, and CAP to retard protein and lipid oxidation were investigated in beef burgers during frozen storage at −18 ± 2°C for 6 months. Powders of RPP rind, CMRP, and CAP were incorporated into freshly minced beef at different concentrations (RPP: 1, 2, and 3%; CMRP: 2, 3, and 4%; and CAP: 2, 4, and 5%) and compared with the control sample. Chemical compositions of the prepared beef burg-ers, total volatile nitrogen (TVN), thiobarbituric acid (TBA) reactive substances, TPC, and antioxidant activity (DPPH) were determined. Results indicated that powders showed high phenolic content and antioxidant activity, especially RPP. The addition of different concentrations of RPP, CMRP, and CAP caused high storage stability and reduced values of TBA and TVN in prepared beef burgers during frozen storage compared to the control sample. Enrichment of red meat with CMRP, RPP, and CAP has improved hygienic and safety properties than unfortified products without leading to changes like rapid spoilage and consequent reduction in shelf life.
subject: Original Article
  topic: section
subject: apple pomace; Cucumis melo powder; lipid oxidation; meat; natural antioxidants; phenolic; Red prickly pear rind
  topic: keywords
creator: Garsa Alshehry
rights: Copyright (c) 2025 Garsa Alshehry https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 149
ending page: 167
doi: 10.15586/ijfs.v37i4.3120

Bicarbonate-assisted extraction of pomegranate peel (Punica granatum L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid
type: item
description: Pomegranate peel is a by-product rich in ellagitannins, characterized by high molecular weight and low bioavailability. Working on several peel samples, we aimed to propose a single-step bicarbonate-assisted extraction to produce dry extracts with new phenol profiles rich in hydrolyzed tannins with potentially higher bioavailability. Compared to decoction, 0.6% sodium bicarbonate (NaHCO3) for 1 h extraction allowed 3.5–6.5-fold and 5.6–11.3-fold increase in ellagic acid and gallic acid, respectively, with total phenols ranging from 28.3% to 35.1% w/w. Simple pomegranate peel extraction with bicarbonate can be applied to prepare botanical extracts suitable for the food supplement market, thus increasing the value of this by-product.
subject: Paper
  topic: section
subject: ellagic acid
  topic: keywords
subject: food by-products
  topic: keywords
subject: gallic acid
  topic: keywords
subject: polyphenols
  topic: keywords
subject: punicalagin
  topic: keywords
subject: HPLC-DAD-MS
  topic: keywords
creator: Silvia D’Agostino
creator: Tommasso Ugolini
creator: Deborah Freschini
creator: Mohamad Khatib
creator: Lorenzo Cecchi
creator: Bruno Zanoni
creator: Beatrice Zonfrillo
creator: Marzia Innocenti
creator: Maria Bellumori
creator: Nadia Mulinacci
rights: Copyright (c) 2025 Silvia D'Agostino, Tommaso Ugolini, Deborah Freschini, Mohamad Khatib, Lorenzo Cecchi, Bruno Zanoni, Beatrice Zonfrillo, Marzia Innocenti, Maria Bellumori, Nadia Mulinacci https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 47
ending page: 73
doi: 10.15586/ijfs.v37i4.2996

Fermentation and quality characteristics of peach wine with nectarine addition
type: item
description: This study examined how the addition of nectarine affects fermentation, physicochemical properties, and sensory quality of peach wines. White peach wine fermented the slowest, while other peach wines proceeded smoothly. Nectarine peach wine had the highest acidity, which was moderated by blending, with yellow or white peach. White and yellow peach wines showed lower color intensity and higher hue values compared to nectarine peach wine, but these were adjusted to intermediate levels with the addition of nectarine. Nectarine peach, with its high citric acid and tartaric acid contents, had a stronger sourness, which was softened by blending with yellow or white peach wines. The total phenolic compounds were highest in white peach wine, while the total anthocyanin content (TAC) was highest in nectarine peach wine. The addition of yellow or white peach compensated for the lacking functional properties of nectarine peach wine. Sensory evaluation revealed that peach wines added with nectarine softened the sourness of nectarine, enhanced the flavor properties lacking in white peach wine, and reduced the bitterness of yellow peach wine. Overall, blending nectarine with other peach varieties improved the sensory quality and balance of peach wines.
subject: Original Article
  topic: section
subject: antioxidant, blending, fermentation, nectarine addition, peach wine
  topic: keywords
creator: Jun-Su Choi
creator: Gi-Un Seong
creator: Hye-Rim Shin
creator: Su-Hyun Lee
creator: Kyu-Taek Choi
creator: Hyun-Dong Cho
creator: Jeong-Seok Cho
creator: Sae-Byuk Lee
rights: Copyright (c) 2025 Jun-Su Choi, Gi-Un Seong, Hye-Rim Shin, Su-Hyun Lee, Kyu-Taek Choi, Hyun-Dong Cho, Jeong-Seok Cho, Sae-Byuk Lee https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 168
ending page: 179
doi: 10.15586/ijfs.v37i4.3127

Investigating changes in physicochemical, bioactive, and microbial properties of the cantaloupe pulp under ohmic heating treatment
type: item
description: Cantaloupe (Cucumis melo L.) is a nutrient-rich, seasonal fruit with limited availability and short shelf life. This study evaluated the effects of conventional pasteurization (72°C, 2 min) and ohmic heating (60-72°C, 5-25 min at constant voltage 220V) on the physicochemical, phytochemical, microbial, and sensory properties of the cantaloupe pulp. Physicochemical and sensory analyses were performed over a period of 28 days at a refrigerator temperature (4°C). Ohmic heating significantly enhanced the retention of bioactive compounds and shelf life of the cantaloupe pulp. Total phenolic content increased by up to 2.07 times with time and 1.82 times with temperature, retaining 1.18 times more than conventional heating. Flavonoid content increased by 1.20 times with optimal ohmic conditions, preserving 0.77 times more than traditional methods. Antioxidant activity increased significantly by 53.7% with time, and 46.3% with temperature, yielding 1.19 times higher activity overall, and 1.15 times more than conventional heating. Vitamin C contents significantly increased by 1.37 times because of enhanced cell permeability. Microbial load was reduced by 1.25 times, with ohmic heating achieving 1.17 times greater microbial reduction than conventional treatment. Sensory analysis has higher scores for ohmic-treated samples, especially T9 (66°C, 5 min), which maintained better acceptability and quality of pulp throughout storage. Ohmic heating demonstrated significant potential for the cantaloupe pulp preservation, by assuring uniform heating, preserving sensorial attributes, and enhancing microbial safety and shelf life. These results demonstrated that ohmic heating is an effective, minimally destructive thermal technique with strong potential for application in fruit processing industries.
subject: Paper
  topic: section
subject: Cantaloupe pulp
  topic: keywords
subject: Ohmic heating
  topic: keywords
subject: Physicochemical
  topic: keywords
subject: Food safety
  topic: keywords
subject: Microbiology
  topic: keywords
subject: Bioactive compounds
  topic: keywords
creator: Farah Jameel
creator: Zunaira Arshad
creator: Nabeel Ashraf
creator: Nashi K. Alqahtani
creator: Rokayya Sami
creator: Fatin Alsalmi
creator: Abeer A. Abu-zaid
creator: Norah E. Aljohani
creator: Bandar Alfaifi
creator: Mahmoud Helal
creator: Alanood A. Alfaleh
creator: Ebtihaj O. Alnasri
creator: Shatha Alaoufi
creator: Tasahil S. Albishi
creator: Sameer H. Qari
rights: Copyright (c) 2025 Farah Jameel, Zunaira Arshad, Nabeel Ashraf, Nashi K. Alqahtani, Rokayya Sami, Fatin Alsami, Abeer Abu-zaid, Norah E. Aljohani, Bandar Alfaifi, Mahmoud Helal, Alanood A. Alfaleh, Ebtihaj O. Alnasri, Shatha, Tasahil S Albishi, Sameer H Qari https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 74
ending page: 89
doi: 10.15586/ijfs.v37i4.3140

Collagen extracts from blue cannonball jellyfish (Stomolophus meleagris): Antioxidant properties, chemical structure, and proteomic identification
type: item
description: The demand for jellyfish is increasing mainly because of its health benefits. This study focuses on extracting and characterizing pepsin-soluble collagen extracts from blue cannonball jellyfish (Stomolophus meleagris) mesoglea. Jellyfish mesoglea’s amino acids were analyzed, and collagen extracts were obtained using pepsin (24 h, 4°C) and then characterized. Collagen extracts contain high amounts of glycine and hydroxyproline. The extracts obtained in this study exhibited electrophoretic bands corresponding to collagen “a” and “b” chains, and experienced denaturation at 23.9ºC and an enthalpy change of 0.078 J/g. The Fourier transform infrared spectra exhibited peaks associated with specific collagen tripeptides, and the proton nuclear magnetic resonance spectra showed the characteristic resonance of collagen-like triple helices. Proteomic studies identified the presence of actin, myosin, and collagen type IV. The collagen extracts exhibited higher in vitro ability to trap free radicals, reduce ferric power, and inhibit erythrocyte homolysis than commercial marine fish collagen. The results presented in this paper show the properties of collagen extracts, highlighting their potential application as an antioxidant or a supplement in the food industry.
subject: Original Article
  topic: section
subject: antioxidant; collagen; jellyfish; proteins; proteomic
  topic: keywords
creator: Blanca del Solo Villalba-Urquidy
creator: Wilfrido Torres-Arreola
creator: Carmen Lizette Del Toro-Sánchez
creator: Isabel Medina
creator: Armando Burgos-Hernández
creator: Josafat Marina Ezquerra Brauer
creator: Hisila del Carmen Santacruz-Ortega
rights: Copyright (c) 2025 Blanca del Solo Villalba-Urquidy, Wilfrido Torres-Arreola, Carmen Lizette Del Toro-Sánchez , Isabel Medina, Armando Burgos-Hernández, Josafat Marina Ezquerra Brauer, Hisila del Carmen Santacruz-Ortega https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 180
ending page: 193
doi: 10.15586/ijfs.v37i4.2869

The antimicrobial activity of pomegranate peel extract incorporated in edible chitosan and gelatin coatings against Salmonella enterica on Medjool dates
type: item
description: This study aims to investigate the in vitro antimicrobial activity of pomegranate peel extract (PPE) against five strains of Salmonella enterica at 37°C. The in vivo antimicrobial activities of 2.5% chitosan or 9% gelatin coatings containing 0.0–10.0% PPE against S. enterica, total mesophilic bacterial count, and yeasts and molds on Medjool dates at 4°C and 24°C for 56 days were also investigated. Salmonella-inoculated Majdool dates dipped in distilled water were deemed as the control. The pH, water activity (aw), and color changes of Medjool date homogenates were also evaluated. The minimum inhibitory concentrations and minimum bactericidal concentrations of PPE ranged from 7.81 to 15.63 mg/mL and 15.63 to 31.25 mg/mL, respectively, against S. enterica at 37°C. In general, S. enterica survival on dates was more pronounced at 4°C than at 24°C, regardless of the treatment. Further, the initial numbers of S. enterica (3.9–5.5 log colony-forming unit [CFU]/g) in dates coated with either gelatin or chitosan containing 2.5–10.0% PPE at 24°C were reduced to non-detectable levels by enrichment (<1 CFU/15 g) after 56 days of storage. At 4°C, S. enterica was significantly reduced (p ≤ 0.05) by 1.3 log CFU/g to >4.5 log CFU/g by day 56 on PPE-coated dates, compared to uncoated samples. Yeast and molds on the treated dates were reduced below detectable levels (2 log CFU/g) on day 42 at both 4°C and 24°C. Coating type or PPE did not affect the appearance of dates, but only slightly affected the overall acceptability of the product. The current study demonstrates that using PPE incorporated into chitosan or gelatin could be used as an effective natural strategy to enhance the safety of dates.
subject: Paper
  topic: section
subject: antimicrobial coating; chitosan; gelatin; Medjool dates; pomegranate peel extract, Salmonella enterica
  topic: keywords
creator: Saja Hamaideh
creator: Amin Olaimat
creator: Murad Al-Holy
creator: Anas Al-Nabulsi
creator: Hamzah Al-Qadiri
creator: Saja Hamed
creator: Narmeen Al-Awwad
creator: Batool Khataybeh
creator: Ahmad Ababneh
creator: Tareq Osaili
creator: Nour Elsahoryi
creator: Mahmoud Abughoush
creator: Rick Holley
rights: Copyright (c) 2025 Saja Hamaideh, Amin Olaimat, Murad Al-Holy, Anas Al-Nabulsi, Hamzah Al-Qadiri, Saja Hamed, Narmeen Al-Awwad, Batool Khataybeh, Ahmad Ababneh; Tareq Osaili; Nour Elsahoryi, Mahmoud Abughoush, Rick Holley https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 90
ending page: 106
doi: 10.15586/ijfs.v37i4.3161

Efficacy of Cinnamomum cassia essential oil as a natural preservative and flavoring agent to improve orange juice quality and safety
type: item
description: Essential oils (EOs) are promising safe and natural alternatives for pasteurization and synthetic preservation of orange juice. The current research investigates the efficacy of Cinnamomum cassia essential oil (CCEO) as a natural food preservative and flavoring agent in orange juice. We evaluated the physicochemical, microbiological, and sensorial qualities of the juice treated with CCEO over 28 days of storage at 4°C, with measurements taken on every day 7. Results showed that CCEO significantly improved quality indicators by reducing browning reactions and inhibiting pectin methyl esterase activity (p < 0.05). However, potential hydrogen and titratable acidity remained unaffected (p > 0.05). CCEO significantly (p < 0.05) enhanced the microbiological and sensory properties of orange juice by reducing microbial load and enhancing taste, color, flavor, and the overall acceptability parameters. These findings demonstrated the potential of CCEO as a natural food preservative and flavoring agent for orange juice.
subject: Original Article
  topic: section
subject: Cinnamomum cassia; essential oil; food safety; orange juice; preservative
  topic: keywords
creator: Fairouz Boubrik
creator: Tahar Boubellouta
creator: Nabil Benyoucef
creator: Yuva Bellik
creator: Sureerat Makmuang
creator: Abderrahmane Aït-Kaddour
creator: Fehmi Boufahja
creator: Hamdi Bendif
rights: Copyright (c) 2025 Fairouz Boubrik, Tahar Boubellouta, Nabil Benyoucef , Yuva Bellik, Sureerat Makmuang, Abderrahmane Aït-Kaddour, Fehmi Boufahja, Hamdi Bendif https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 194
ending page: 208
doi: 10.15586/ijfs.v37i4.3094

Shelf life assessment and antioxidant degradation kinetics of a pineapple–ginger agglomerated powder: Insights into storage stability
type: item
description: Agglomerated food powders may undergo degradation reactions during storage, resulting in the loss of nutritional quality and functional properties. This research aimed to evaluate the stability of an agglomerated pineapple–ginger powder mixture (APGPM), obtained through the fluidised bed process. The mixture was stored at different temperatures (T) (15, 25 and 35°C) over different periods (t) (0, 30, 60, 90, 120, 150 and 180 days). The samples were stored in a controlled environment at 65% relative humidity, packed in PET foil-laminated film bags. Moisture (Xw), water activity (aw), Carr’s index (CI), Hausner’s ratio (HR), solubility, hygroscopicity, wetta-bility, color (L, a*, b*), antioxidant capacities (ABTS and DPPH), total phenols (TP), total flavonoids (TF), vitamin C (Vit. C) and β-carotene (β-car) were monitored. Overall, ANOVA showed statistically significant differences (P < 0.05) in most of the dependent variables concerning t, T, and their interaction (t-T). At the end of storage, moisture and aw showed values conferring stability to APGPM. Fluidity was classified as good and very good, and cohesiveness as low. Colour was stable, with no significant differences observed. The lowest retention values were found for ABTS (33.6–50.7%), DPPH (34.0–61.2%), TP (64.8–70.8%), TF (30.1–0.53%), Vit. C (12.8–40.0%) and β-car (0–39%).
subject: Paper
  topic: section
subject: antioxidants; bioactive compounds; degradation kinetics; shelf life
  topic: keywords
creator: Lina María Cardona Velásquez
creator: Misael Cortés-Rodríguez
creator: Francisco J. Castellanos Galeano
creator: Jesús Humberto Gil González
creator: Rodrigo Ortega-Toro
rights: Copyright (c) 2025 Lina María Cardona Velásquez, Misael Cortés-Rodríguez, Francisco J. Castellanos Galeano, Jesús Humberto Gil González, Rodrigo Ortega-Toro https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 107
ending page: 120
doi: 10.15586/ijfs.v37i4.2995

Rosa moschata leaf extract mitigates seizures, oxidative stress, and neurotransmitter imbalance in pentylenetetrazol-induced mice
type: item
description: The crippling neurological state, known as epilepsy, is typified by frequent spontaneous seizures and linked to oxidative stress-driven neuronal dysfunction; it presents a significant global health challenge. This study investigates the traditional neuroprotective claims for Rosa moschata by rigorously evaluating the neuroprotective and anticonvulsant potential of its ethanolic leaf extract in a pentylenetetrazol (PTZ, 35 mg/kg)-induced kindling epilepsy model of mice. Oral administration of Rosa moschata leaf extract (RMLE) at different doses (150, 300, and 600 mg/kg) for 3 weeks beside PTZ challenge demonstrated significant, dose-dependent protection. RMLE markedly improved neurobehavioral outcomes, enhancing performance in various behavioral tests, indicating improved cognition, reduced anxiety, and better motor coordination. Crucially, RMLE restored critical neurotransmitter balance, significantly elevating brain levels of serotonin, dopamine, and noradrenaline, but suppressing acetylcholinesterase performance. The extract exhibited potent antioxidant efficacy, substantially increasing superoxide dismutase, catalase, and reduced glutathione levels, while effectively decreasing malondialdehyde and nitrite concentrations, thereby countering PTZ-induced oxidative stress. Histopathological examination of the brain revealed a compelling dose-dependent reduction in neurofibrillary tangles and plaques. Comprehensive safety assessment through liver and kidney function tests (LFT and RFT), complete blood count, and histopathology of the brain, heart, liver, and kidney confirmed no significant adverse effects, highlighting a favorable safety profile. These findings provide robust experimental validation: RMLE possesses significant anti-convulsant activity mediated through multi-faceted mechanisms, including neurotransmitter modulation, potent antioxidant action, mitigation of neuronal pathology, and absence of detectable toxicity, thereby strongly supporting its tradition…
subject: Paper
  topic: section
subject: dopamine; epilepsy; noradrenaline; oxidative stress biomarkers; serotonin
  topic: keywords
creator: Humidah Alanazi
creator: Humaira Gul
creator: Maryam Farrukh
creator: Uzma Saleem
creator: Areej M. Alsolami
creator: Arooj Anwer
creator: Wafa S Al-Thubiani
creator: Ibrahim Aljaezi
creator: Nouf Abdullah Abdullah Alharbi
creator: Alaa K. Khojah
creator: Ali G. Alkhathami
creator: Aishah Albalawi
creator: Nada Alhazmi
creator: Muhammad Ajmal Shah
creator: Agustina Lulustyaningati Nurul Aminin
creator: Puteri Amelia
creator: Ana Sanches Silva
creator: Norah K. Algarzae
rights: Copyright (c) 2025 Humidah Alanazi, Humaira Gul, Maryam Farrukh, Uzma Saleem, Areej M. Alsolami, Arooj Anwer, Wafa S Al-Thubiani, Ibrahim Aljaezi, Nouf Abdullah Abdullah Alharbi, Alaa K. Khojah, Ali G. Alkhathami, Aishah Albalawi, Nada Alhazmi, Muhammad Ajmal Shah, Agustina Lulustyaningati Nurul Aminin, Puteri Amelia, Ana Sanches Silva, Norah K. Algarzae https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-18
publication date: 2025-10-18
starting page: 488
ending page: 505
doi: 10.15586/ijfs.v37i4.3286

Comparative analysis of antioxidant activities and phenolic contents in selected wild edible plants
type: item
description: This study presents a comparative evaluation of the antioxidant activities and phenolic contents of widely consumed wild edible plants in Türkiye. Various biochemical parameters, including moisture content, ash content, pH, titratable acidity, total phenolic content (TPC), total flavonol (Tflavonol), and total flavonoid (Tflavonoid) content, were determined alongside antioxidant activities assessed by FRAP, DPPH, ABTS, and CUPRAC assays. Significant variations were observed among the plant species. Polygonum alpinum exhibited the highest TPC (66.27 mg GAE/100 g) and CUPRAC antioxidant capacity (38.08 mg TEAC/100 g), whereas Hylotelephium telephium showed the lowest antioxidant activity (TPC: 7.99 mg GAE/100 g; ABTS: 7.11 mg TEAC/100 g). Urtica dioica demonstrated notable antioxidant activity, particularly in the FRAP (10.74 mg TEAC/100 g) and DPPH (7.89 mg TEAC/100 g) assays. Principal component analysis (PCA) effectively distinguished Heracleum spondylium, Rumex tuberosus, and Polygonum alpinum from the other species, clustering them based on their elevated antioxidant and phenolic content. The findings emphasize the nutritional significance and functional food potential of these wild plants, offering valuable insights for future applications in the food and health industries.
subject: Original Article
  topic: section
subject: Wild edible plants, antioxidant capacity, phenolic compounds, functional foods
  topic: keywords
creator: Ertan Yıldırım
creator: Melek Ekinci
creator: Metin Turan
creator: Elif Maskan
creator: Halil İbrahim Binici
rights: Copyright (c) 2025 Ertan Yıldırım, Melek Ekinci, Metin Turan, Elif Maskan, Halil İbrahim Binici https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 209
ending page: 218
doi: 15586/ijfs.v37i4.3149

Optimization of fermentation parameters for enhanced and low-cost production of single-cell protein from rice polishing using Rhizopus oligosporus
type: item
description: A growing concern over food shortages caused by the expanding world population has led to the use of unconventional substitutes for food sources, such as single-cell protein (SCP) produced from microbes using inexpensive feedstock and wastes. The fungal strain Rhizopus oligosporus can consume different substrates, and thus has been used for the production of several products for human and animal consumption. There are very few reports on using rice polishing for SCP production from microbes; however, there is no information regarding the use of R. oligosporus. This study aimed to optimize the process parameters to investigate the possibility of enhanced bioconversion of rice polishing into SCP using R. oligosporus in comparison with the control medium (glucose). Proximate composition of rice polishing as a potential substrate was estimated, and the effects of process variables on biomass and protein content were elucidated. The optimum conditions including substrate concentration 8%, temperature 30°C, pH 5.5, inoculum size 5%, fermentation period 96 h, and optimum amount of supplements in the medium were found to give a considerable biomass (19.5 ± 1.93 g/L) and protein content (49.5 ± 0.9%), which are comparable with the control medium. The optimum conditions were verified and statistically analyzed through confirmatory experiments in triplicate.
subject: Original Article
  topic: section
creator: Muhammad Hassan Farooq
creator: Adeela Naureen
creator: Abid Sarwar
creator: Rubina Nelofer
creator: Muhammad Nadeem
creator: Tariq Aziz
creator: Maryam M. Alomran
creator: Ashwag Shami
creator: Fahad Al-Asmari
creator: Fakhira A Al-Joufi
creator: Aziza Mahady
creator: Rewaa S. Jalal
rights: Copyright (c) 2025 Muhammad Hassan Farooq, Adeela Naureen, Abid Sarwar, Rubina Nelofer, Muhammad Nadeem, Tariq Aziz, Maryam M. Alomran, Ashwag Shami, Fahad Al-Asmari, Fakhira A Al-Joufi, Aziza Mahady, Rewaa S. Jalal https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 219
ending page: 232
doi: 10.15586/ijfs.v37i4.3142

Evaluating composition of fatty acids in commonly used edible oils and fats on repeated frying for its nutritional quality implications
type: item
description: Continuous frying of many food items in the same vegetable oils or partially hydrogenated vegetable oils (fats) by homemakers and commercial vendors has become a routine practice in many developing countries of Asia. The present study evaluated the composition of fatty acids (FAs) in commonly used edible oils (canola oil, sunflower oil, corn oil, and linseed oil) and fats (Utility ghee, Kisan ghee, Shama ghee, and Dalda ghee). Further, it quantified changes in the composition of their FAs, especially regarding transformation of cis-FAs to trans FAs, during repeated frying for 0, 1, 3, 6, 12, and 24 h at 180°C. A large variability (p < 0.001) was observed in composition of FAs among unheated fats and oils. Compared to oils, the fats had higher (p < 0.05) contents of saturated FAs (SFAs) and trans FAs, and lower (p < 0.05) contents of cis-unsaturated FAs (cis-UFAs). Repeated frying for 24 h consistently decreased (p < 0.05) the contents of cis-UFAs and increased (p < 0.05) the contents of SFAs and trans FAs in all fats and oils. The SFA–cis-UFA ratio of all fats and oils increased (p < 0.05) during 24 h of heating, reflecting deterioration in their nutritional quality. In conclusion, repeated frying of fats and oils induces cis–trans conversion and increases SFA–cis-UFA ratio.
subject: Original Article
  topic: section
subject: cis-fatty acids; fats; frying; hydrogenation; oils; trans fatty acids
  topic: keywords
creator: Nazir Ahmad Khan
creator: Sahib Alam
creator: Muhammad Suleman
creator: Asma Khan
creator: Muhammad Nauman Ahmad
creator: Afia Zia
creator: Ayaz Ali Khan
creator: Taqweem ul Haq
creator: Tariq Aziz
creator: Nawal Al-Hoshani
creator: Fahad Al-Asmari
creator: Fakhira A Al-Joufi
rights: Copyright (c) 2025 Nazir Ahmad Khan, Sahib Alam, Muhammad Suleman, Asma Khan, Muhammad Nauman Ahmad, Afia Zia, Ayaz Ali Khan, Taqweem ul Haq, Tariq Aziz, Nawal Al-Hoshani, Fahad Al-Asmari, Fakhira A Al-Joufi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 233
ending page: 243
doi: 15586/ijfs.v37i4.3189

Metallo-chlorophyll derivatives as food colorant: Intact chloroplasts from spinach leaf recovered by enzyme-assisted extraction
type: item
description: This study presents tailored enzyme-assisted extraction (EAE) to recover intact chloroplasts from spinach, using a synergistic combination of metal ions, in comparison to traditional chlorophyll (Chl) solvent extraction. The content of pigment in intact chloroplasts recovered by EAE is affected by time and metal dose; the highest concentration is achieved using 165 ppm of metals for 2 h. With regard to solvent extraction, the amount of intact chloroplasts is remarkably lower and affected only by process time. Colorimetric analysis confirms a good correlation between the concentration of metal ions and greenness. Applied to meringues, the Chl-based extract (<3% w/w) enhances color without affecting flavor, fragrance, and mouthfeel.
subject: Original Article
  topic: section
subject: Food pigment; green colorant; copper; zinc; meringues
  topic: keywords
creator: Caterina Mazzocchi
creator: Claudio Lombardelli
creator: Ilaria Benucci
creator: Marco Esti
rights: Copyright (c) 2025 Caterina Mazzocchi, Claudio Lombardelli, Ilaria Benucci, Marco Esti https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 244
ending page: 254
doi: 10.15586/ijfs.v37i4.3028

Exploring consumers’ attitude and adoption intention toward plant-based meat alternatives in South India: Key drivers and barriers
type: item
description: Consumers are increasingly adopting plant-based diets driven by concerns about health, animal welfare, and the environment. This study examines the factors influencing consumers’ attitudes and adoption intention toward plant-based meat alternatives (PBMA) in Coimbatore city of South India, employing the Theory of Planned Behavior. Key variables include perceived meat importance, initial reactions (food curiosity and food neophobia), relative motivational factors (health, environmental, and animal welfare concerns), and food choice determinants. Data were collected from 285 respondents through a direct survey and analyzed using Partial Least Squares Structural Equation Modeling. The findings revealed that food neophobia and perceived meat importance negatively influence attitude toward PBMA, whereas animal welfare concern and food choice determinants, including sensory appeal and healthiness, positively influence consumers’ attitude. Furthermore, attitudes toward PBMA and perceived behavioral control were found to have a significant positive effect on consumers’ adoption intentions. Increasing awareness and educating consumers about the benefits of PBMA, along with implementing effective pricing strategies and developing more cost-effective, energy-efficient production techniques, could significantly expand the market while catering to the unique preferences of Indian consumers.
subject: Original Article
  topic: section
subject: adoption intention; barriers; consumers’ attitude; drivers; plant-based meat alternatives
  topic: keywords
creator: Wilson Jilwana
creator: Kandaswamy Mahendran
creator: Sengodan Moghana Lavanya
rights: Copyright (c) 2025 Wilson Jilwana, Kandaswamy Mahendran, Sengodan Moghana Lavanya https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 255
ending page: 268
doi: 10.15586/ijfs.v37i4.2910

Micronutrient intake and HbA1c in Saudi Arabian patients with type 2 diabetes:
type: item
description: Diabetes is a major global health concern, with a high and increasing prevalence of type 2 diabetes mellitus (T2DM) in Saudi Arabia. Glycated hemoglobin (HbA1c) is a key marker for long-term glycemic control. Despite the crucial role of diet, research on micronutrient intake within traditional Saudi diets is limited. This study investigated the association between micronutrient intake and HbA1c in Saudi T2DM patients. This cross-sectional study involved 196 adult T2DM patients in Riyadh, Saudi Arabia. Dietary intake was assessed via 24-hour recalls, and HbA1c levels were biochemically measured. Participants were categorized into controlled (HbA1c < 8.0%) and uncontrolled (HbA1c ≥ 8.0%) groups. Group comparisons were conducted using t-tests and Chi-square tests. Logistic regression analysis was used to examine adjusted associations between nutrient intakes and elevated HbA1c, controlling for age and sex. Patients with uncontrolled HbA1c had significantly higher sodium intake and lower intakes of potassium, vitamin C, pantothenic acid, and selenium (all p ≤ 0.05). Adjusted logistic regression showed that higher vitamin C and selenium intakes were associated with lower odds of elevated HbA1c. Conversely, higher vitamin D and thiamine intakes were associated with increased odds. Pantothenic acid showed contradictory associations between mean differences and adjusted odds. This study identifies distinct dietary patterns linked to glycemic control. Uncontrolled HbA1c was associated with higher sodium and lower potassium, vitamin C, pantothenic acid, and selenium intakes. Adjusted analyses indicated that higher vitamin C and selenium intakes were linked to improved odds, while higher vitamin D and thiamine were linked to worse odds. The complex role of pantothenic acid warrants further investigation. These findings underscore the nuanced role of micronutrients in glycemic regulation, suggesting their potential for tailored dietary interventions in T2DM.
subject: Original Article
  topic: section
subject: diabetes type 2, HbA1c, macronutrients dietary intake, micronutrients dietary intake
  topic: keywords
creator: Sehad Alarifi
creator: Maha H. Alhussain
creator: Randa A. Abd EL-Rahman
rights: Copyright (c) 2025 Sehad Alarifi, Maha H. Alhussain , Randa A. Abd EL-Rahman https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 269
ending page: 278
doi: 10.15586/ijfs.v37i4.3145

Amaranth protein–cacao pectin/phenolic extract complex
type: item
description: Agricultural waste can be successfully channeled into organic components with improved functional properties. The interactions between Amaranth protein (AP), cacao pod husk pectin (CP), in 2:1 and 5:1 weight ratios, and cacao shell/husk phenolic extract (PE) (0.0, 0.1, 0.5% w/v), were conducted at pH 3 to produce ternary complex coacervates (CC). CC displayed ζ-potential values approaching charge neutrality; FTIR spectra showed transposed peaks; SEM micrographs revealed heterogeneous and porous structures, which were distinct from those exhibited by the individual components. CC yield and antioxidant activity were higher as the AP:CP weight ratio and PE concentration increased. CC may be considered promising ingredients for developing novel food products with enhanced properties.
subject: Original Article
  topic: section
creator: Karla García-de la Rosa
creator: Landy Hernández-Rodríguez
creator: Consuelo Lobato-Calleros
creator: E. Jaime Vernon-Carter
creator: Juan Carlos Cuevas-Bernardino
rights: Copyright (c) 2025 Karla García-de la Rosa, Landy Hernández-Rodríguez, Consuelo Lobato-Calleros, E. Jaime Vernon-Carter, Juan Carlos Cuevas-Bernardino https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 279
ending page: 294
doi: 10.15586/ijfs.v37i4.3132

Development, physicochemical quality analysis, and nutritional evaluation of mango and date fruit bars, enriched with quinoa
type: item
description: Food bars made with variety of fruits and pseudocereals offer both nutritional and bioactive contents. This study aimed to develop and evaluate quinoa-based functional fruit bars incorporating mango and dates, at three quinoa flour concentrations (10%, 20%, and 30%). The research employed proximate, mineral, total sugars, reducing and non-reducing sugars, in vitro starch digestibility, calorific value, water holding capacity, brix content, color, microbiological safety, sensory, texture analysis and storage studies over a 45-day period following standard protocols. For quinoa-based fruit bars, protein content ranged from 14.51% (day 0) to 8.88% (day 45) across treatments, while calorific values decreased from 316.41 kcal to 297.90 kcal. Moisture content declined significantly, from 18.253% on day 0 to 14.130% on day 45, leading to an increase in hardness value from 233.77 g to 635.00 g. Sensory analysis revealed that the bar with 20% quinoa flour were considered as the most acceptable, achieving the highest scores for aroma and texture throughout storage. For mango-based fruit bars, protein content ranged from 13.21% (day 0) to 9.42% (day 45), and calorific values varied from 314.78 kcal to 301.43 kcal. Moisture content decreased from 17.52% to 14.28%, resulting in hardness values increasing from 245.50 g to 598.00 g. For both date and mango bars, total sugars (44.30–62.15%), starch digestibility (336.86–455.76%), water-holding capacity (0.6873% to 0.5077%) and brix values (47.35–71.98) varied significantly, while color values declined and microbial counts remained safe over storage. These results demonstrated that quinoa-enriched fruit bars maintain nutritional quality and consumer acceptability over 45 days, making them a promising functional snack.
subject: Original Article
  topic: section
subject: dates, fruit-based bars, functional foods, mango, physicochemical and microbial analysis
  topic: keywords
creator: Futrus Abid
creator: Muhammad Bilal
creator: Fozia Bakhtawar
creator: Nida Firdous
creator: Muhammad Mueed Tanveer Malik
creator: Ashiq Hussain
creator: Shafiq ur Rahman
creator: Syed Rafiq Hussain Shah
creator: Tariq Aziz
creator: Nawal Al-Hoshani
creator: Fahad Al-Asmari
creator: Fakhria A. Al-Joufi
rights: Copyright (c) 2025 Futrus Abid , Muhammad Bilal, Fozia Bakhtawar, Nida Firdous , Muhammad Mueed Tanveer Malik , Ashiq Hussain, Shafiq ur Rahman, Syed Rafiq Hussain Shah, Tariq Aziz, Nawal Al-Hoshani, Fahad Al-Asmari, Fakhria A. Al-Joufi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 295
ending page: 311
doi: 10.15586/ijfs.v37i4.3088

Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage
type: item
description: The study aims to evaluate the effects of different doses of UV-C light treatment on the shelf life and quality of fresh chilies at two maturity stages. Fresh chilies were irradiated with ultraviolet-C (UV-C) light using doses of 0, 14, 24, 29, 47, 57, and 94 kJ/m², and then stored at 15°C for 12 days. The results indicated that UV-C light treatment at a dose of 14 kJ/m² positively impacted the quality and extended the shelf life of the chilies, resulting in an increase of 12 days for green chilies and 9 days for red chilies. This represents an extension of 6 days for green chilies and 3 days for red chilies compared to the control group. Additionally, the UV-C treatment at 14 kJ/m² demonstrated several benefits for both green and red chilies: (i) it inhibited weight loss and mold growth, (ii) reduced respiration rates and ethylene production, (iii) increased capsaicin levels, and (iv) helped maintain freshness.
subject: Original Article
  topic: section
subject: capsaicin; ethylene; freshness; respiration; weight loss
  topic: keywords
creator: Ketty Suketi
creator: Setyadjit
creator: Florence Charles
creator: Abdullah Bin Arif
creator: Harianto
creator: Neneng Siti Saleha
creator: Tri Aminingsih
creator: Tatang Hidayat
creator: Agus Budiyanto
creator: Jhon David Haloho
creator: Niken Harimurti
creator: Sri Widowati
creator: Ambar Dwi Kusumaswarawati
creator: Tri Ratna sulistiyani
rights: Copyright (c) 2025 Ketty Suketi, Setyadjit, Florence Charles, Abdullah Bin Arif, Harianto, Neneng Siti Saleha, Tri Aminingsih, Tatang Hidayat, Agus Budiyanto, Jhon David Haloho, Niken Harimurti, Sri Widowati, Ambar Dwi Kusumaswarawati, Tri Ratna sulistiyani https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 312
ending page: 325
doi: 10.15586/ijfs.v37i4.3139

Umbelliferone ameliorates acrylamide-induced brain damage by attenuating oxidative stress, inflammation, and apoptosis and restoring Nrf2/HO-1 in mice
type: item
description: Umbelliferone (UF), a natural coumarin derivative, possesses antioxidant and anti-inflammatory actions. Acrylamide (ACR) is a known neurotoxic compound that induces oxidative stress, inflammation, and apoptotic cell death, contributing to neurotoxic damage. This study aimed to assess the potential neuroprotective effects of UF against ACR-induced brain damage in mice. Mice received UF (25 or 50 mg/kg, orally) for 14 days, followed by ACR (50 mg/kg, intraperitoneally) for the last 11 days. ACR exposure significantly increased malondialdehyde and protein carbonyl contents and decreased reduced glutathione levels and superoxide dismutase and catalase activities in the brain. Hematoxylin and eosin staining assessments revealed pronounced histological alterations in the brains of ACR-injected animals, indicating severe neurotoxic damage. The brains of ACR-administrated animals also showed increased nuclear factor-kappa B (NF-κB) p65 expression and elevated tumor necrosis factor-alpha and interleukin-1β levels. ACR exposure resulted in significantly increased Bax and caspase-3 levels and decreased Bcl-2 levels in the brain. Overall, UF treatment ameliorated histopathological changes, mitigated oxidative stress, enhanced cellular antioxidants, suppressed NF-κB p65 and inflammatory mediators, modulated apoptotic markers (Bcl-2, Bax, and caspase-3), and restored Nrf2/HO-1 in the brain. In conclusion, UF exerts significant neuroprotective effects against ACR-induced brain injury by modulating Nrf2/HO-1 signaling and mitigating inflammation, oxidative stress, and apoptosis. These findings suggest that UF may represent promising neuroprotective effects against ACR-induced neurotoxicity and potentially other brain injuries driven by oxidative stress and inflammation.
subject: Original Article
  topic: section
subject: acrylamide; brain injury; inflammation; oxidative stress; Nrf2; umbelliferone
  topic: keywords
creator: Abdulmohsen Algefare
creator: Manal Alfwuaires
rights: Copyright (c) 2025 Abdulmohsen Algefare , Manal Alfwuaires https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 326
ending page: 338
doi: 10.15586/ijfs.v37i4.3143

Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste
type: item
description: This article evaluates consumer liking and preferences toward the use of cherries and pecan nuts in novel formulations of lamb burgers to improve their nutritional content and shelf life. Data were obtained from October to December 2021, with a sample of 149 untrained consumers. Participants completed two tasks: first, a sensory test where they tasted and rated the burgers and second, a choice experiment to study their purchasing preferences. Results showed that consumers preferred the taste of the control burger and especially disliked the cherry-added burger. However, they showed interest in the addition of natural ingredients to improve the nutritional features of lamb burgers.
subject: Original Article
  topic: section
subject: cherry; choice experiment; lamb burger; natural and functional ingredients; nut; preferences; sensorial studies
  topic: keywords
creator: Francisco Mesias
creator: Carlos Diaz-Caro
creator: Olda Lami
creator: Eva Palomo-Manzano
creator: Susana Garcia-Torres
rights: Copyright (c) 2025 Francisco Mesias, Carlos Diaz-Caro, Olda Lami, Eva Palomo-Manzano, Susana Garcia-Torres https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 339
ending page: 351
doi: 10.15586/ijfs.v37i4.3009

Investigating the synergistic and modulatory effects of cannabidiol with levodopa and dietary protein in Parkinson’s disease
type: item
description: Parkinson’s disease (PD) is a complex neurodegenerative disorder primarily managed with levodopa, which, despite its efficacy, is limited by long-term complications and dietary interactions. An 8-week randomized clinical trial (n = 96) was designed to assess cannabidiol (CBD) as an adjunct to levodopa, examining the efficacy of dietary protein intake. Participants were assigned to either levodopa monotherapy or levodopa plus CBD (300 mg/ day) and further stratified based on dietary protein control. Symptom severity was assessed using the Unified Parkinson’s Disease Rating Scale (UPDRS). The CBD group demonstrated a significantly greater improvement in total UPDRS scores (mean reduction: 51.2 ± 4.5) compared to the levodopa-only group (36.4 ± 3.2). Within the CBD group, patients following a protein-controlled diet showed enhanced improvement (53.6 ± 4.1) compared to those without dietary control (48.9 ± 4.8; P < 0.05). Improvements were observed across motor (tremor, rigidity, bradykinesia) and nonmotor (depression, motivation, sleep) domains. CBD was well-tolerated, with only mild, transient side effects such as drowsiness and dry mouth. These findings suggest that CBD is a safe and effective adjunctive therapy for PD, capable of enhancing both motor and nonmotor symptom control. Additionally, the study also indicated that dietary protein management can influence therapeutic outcomes, underscoring the importance of integrated pharmacological and nutritional strategies in PD management. This study recommends a large-scale study to explore underlying mechanisms.
subject: Original Article
  topic: section
subject: adjunctive therapy; cannabidiol (CBD); dietary protein; levodopa; neurodegenerative disorder; randomized clinical trial (RCT); UPDRS
  topic: keywords
creator: Wajid Rahim Awan
creator: Afia Zia
creator: Adnan Khan
creator: Niamat Ullah
creator: Ammena Y. Binsaleh
creator: Nawal Al-Hoshani
creator: Abdullah A. Alqasem
creator: Reham M. Mashat
creator: Ibrahim Faisal Halawani
creator: Majid Alhomrani
rights: Copyright (c) 2025 Wajid Rahim Awan, Afia Zia, Adnan Khan, Niamat Ullah, Ammena Y. Binsaleh, Nawal Al-Hoshani, Abdullah A. Alqasem, Reham M. Mashat, Ibrahim Faisal Halawani, Majid Alhomrani https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 352
ending page: 363
doi: 15586/ijfs.v37i4.3244

Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test
type: item
description: This study investigates the traditional pairing between Prosecco wine and Asiago cheese to identify the key sensory attributes influencing consumer preference. Three styles of Prosecco and three Asiago maturations were first evaluated separately using Descriptive Analysis. The resulting nine pairings were then tested by a trained panel and by consumers. Multivariate analyses (PCA and HCPC) were used to relate sensory profiles to consumers’ liking. Results show that consumers prefer pairings based on sensory synergy or contrast, particularly those involving sparkling Prosecco with fresh or ripened Asiago, demonstrating the key role of specific sensory attributes in determining pairing success.
subject: Original Article
  topic: section
subject: cheese ripening; gastronomy; PDO products; sensory analysis; sparkling wine; wine-cheese pairing
  topic: keywords
creator: Giovanna Lomolino
creator: Alberto De Iseppi
creator: Alice Stiletto
creator: Matteo Marangon
creator: Andrea Curioni
creator: Gabriella Pasini
creator: Simone Vincenzi
creator: Deborah Franceschi
creator: Antonella Crapisi
creator: Samuele Trestini
rights: Copyright (c) 2025 Giovanna Lomolino, Alberto De Iseppi, Alice Stiletto, Matteo Marangon, Andrea Curioni, Gabriella Pasini, Simone Vincenzi, Deborah Franceschi, Antonella Crapisi, Samuele Trestini https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 364
ending page: 382
doi: 10.15586/ijfs.v37i4.3053

Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice
type: item
description: Sugarcane provides natural sweetness and possible health advantages, while cantaloupe, a fruit rich in nutrients, offers vitamins A and C, potassium, and antioxidants. These components add up together to provide a nourishing and revitalizing drink. The impact of dielectric barrier discharge cold plasma (DBDCP) on the quality of cantaloupe–sugarcane-blended juice was examined using an experimental design for varied processing duration (5–15 min), and helium and argon gas flow rate (10 mL/min). DBDCP produces cold plasma (CP), a nonthermal technique that alters food characteristics without causing heat harm. Physicochemical characteristics and bioactive substances were assessed before and after processing. Physicochemical analyses revealed changes in color, pH, and total soluble solids. When CP treatment was applied, it was observed that pH, Brix, and acidity changed from 5.20–5.39, 12.3–12.4, and 0.3–0.40%, respectively. Assessments of phytochemicals revealed variations in total phenolics (131.6–152.27 mg gallic acid equivalent [GAE]/100 mL), total flavonoid content (51.20–56.54 mg catechin equivalent [CE]/100 mL), total flavanol content (12.20–11.57 mg quercetin equivalent [QE]/100 mL), and antioxidant activity (74.3–88.1 mg ascorbic acid equivalent [AAE]/mL). The juice’s safety improved as microbial investigation showed a decrease in total plate count (2.70–1.65 log colony-forming unit [CFU]/mL) and mold count (2.31–1.41 log CFU/mL). Potential enhancements in taste and general appeal were discovered through the evaluation of sensory qualities. The findings imply that DBDCP treatment may be a useful technique for enhancing the safety and quality of blended juice prepared from sugarcane and cantaloupe. With its potential to improve the nutritional, microbiological, and sensory qualities of fruit juices, this study adds to the expanding body of research on the uses of CP technology in food processing.
subject: Original Article
  topic: section
creator: Abdul Rehman
creator: Muhammad Nadeem
creator: Mian Anjum Murtaza
creator: Nida Firdous
creator: Rizwan Arshad
creator: Ashiq Hussain
creator: Waqar Ali
creator: Ayaz Ali Khan
creator: Inam ur Rahman
creator: Khairiah Mubarak Alwutayd
creator: Fahad Al-Asmari
creator: Fakhira Al-Joufi
rights: Copyright (c) 2025 Abdul Rehman, Muhammad Nadeem, Mian Anjum Murtaza , Nida Firdous , Rizwan Arshad, Ashiq Hussain, Waqar Ali, Ayaz Ali Khan, Inam ur Rahman, Khairiah Mubarak Alwutayd, Fahad Al-Asmari, Fakhira Al-Joufi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 383
ending page: 402
doi: 15586/ijfs.v37i4.3191

Royal jelly microencapsulation with a maltodextrin/gum Arabic binary blend by spray drying
type: item
description: Royal jelly, defined as a “superfood,” is a functional food and nutraceutical due to its bioactive compounds, and therefore provides health and medical benefits. However, its sensitivity to spoilage, the need for cold conditions for storage, and its undesirable taste and aroma reduce its functional and commercial value. This study aimed to perform microencapsulation of royal jelly in protective matrices by spray drying to overcome these problems. The freshness indicator of the 10-HDA content of the royal jelly used in the study was 2.44%. It was also revealed that it was suitable for microencapsulation in terms of its other properties. The air inlet temperature significantly influenced all responses, while the coating material ratio influenced the encapsulation efficiency, antioxidant activity, and particle size. Also, feed pump speed affected solubility, moisture content, and water activity. According to desirability (0.81), the optimum spray-drying conditions to obtain the encapsulated royal jelly powder were air inlet temperature (145.81°C), coating material ratio (20%), and feed pump speed (9 mL/min) to obtain desired characteristics of spray-dried powder such as encapsulation efficiency (94.81%), water activity (0.204), total pheno-lic content (128.91 mg GAE/100 g), solubility (96.27%) and particle size (619.76 nm). Under optimized conditions, the predicted values were close to the experimental values. The physicochemical, bioactive, and morphological properties of optimized powders were acceptable.
subject: Original Article
  topic: section
subject: bioactive properties; microencapsulation; response surface methodology; royal jelly; spray drying
  topic: keywords
creator: Latife Betül Gül
rights: Copyright (c) 2025 Latife Betül Gül https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 403
ending page: 421
doi: 10.15586/ijfs.v37i4.3112

Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses
type: item
description: This study aimed to develop an instant beverage mix using aloe vera gel powder and mango powder, evaluating its physicochemical, antioxidant, microbial, and sensory characteristics. The instant beverage mix formulation included six treatments: T0 (100% mango powder) and T1, T2, T3, T4, and T5 containing 5%, 10%, 15%, 20%, and 100% aloe vera gel powder, respectively. Proximate analysis of aloe vera and mango powder showed them to be a good source of ash, fiber, and protein contents. Similarly, proximate and mineral analysis of the beverage mix revealed a significant increase in ash, fiber, sodium (Na), potassium (K), phosphorus (P), and zinc (Zn) content in the formulations having high proportion of aloe vera powder. The results further showed that formulations with increased aloe vera gel powder levels had enhanced antioxidant activity and total phenolic content, indicating improved functionality. Sensory evaluation revealed that treatments containing balanced ratios of aloe vera and mango powder (T2 and T3) were the most acceptable, with superior flavor, appearance, and the overall acceptability. In conclusion, aloe vera- and mango powder-based instant beverage mixes present a potential for functional beverage development, which could provide significant health benefits. The future studies should focus on shelf-life stability and in vivo analysis of these formulations.
subject: Original Article
  topic: section
subject: antioxidant capacity; functional beverage; nutritional contents; plant powders; sensory analysis
  topic: keywords
creator: Fareena Jamil
creator: Nida Firdous
creator: Umar Farooq
creator: Ammara Ainee
creator: Fozia Bakhtawar
creator: Ashiq Hussain
creator: Ayaz Ali Khan
creator: Waqar Ali
creator: Tariq Aziz
creator: Ammena Y. Binsaleh
creator: Nawal Al-Hoshani
creator: Fahad Al-Asmari
rights: Copyright (c) 2025 Fareena Jamil, Nida Firdous , Umar Farooq, Ammara Ainee, Fozia Bakhtawar, Ashiq Hussain, Ayaz Ali Khan, Waqar Ali, Tariq Aziz, Ammena Y. Binsaleh, Nawal Al-Hoshani, Fahad Al-Asmari https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 422
ending page: 435
doi: 10.15586/ijfs.v37i4.3041