Italian Journal of Food Science https://www.itjfs.com/index.php/ijfs <p>The <strong>Italian</strong> <strong>Journal</strong> <strong>of</strong> <strong>Food</strong> <strong>Science</strong> is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.</p> <p> </p> <p align="center"><a href="https://itjfs.com/ojs/index.php/ijfs/issue/current" target="_blank" rel="noopener"><img src="https://itjfs.com/ojs/public/site/images/albertochied/IJFS-testataBN.jpg" alt="" /></a></p> Codon Publications en-US Italian Journal of Food Science 1120-1770 <h4>Copyright Agreement with Authors</h4> <p>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&nbsp;"Italian Journal of Food Science"&nbsp;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.</p> <p>&nbsp;</p> <h4>License for Published Contents</h4> <p><img src="/ojs/public/site/images/albertochied/88x31.png" alt=""></p> <p>http://creativecommons.org/licenses/by-nc-nd/4.0/</p> <p>&nbsp;</p> <div>&nbsp;</div> Quality perception and willingness to pay: The case of red wine with health-beneficial effects https://www.itjfs.com/index.php/ijfs/article/view/1969 <p>This paper attempts to identify consumers’ preferences toward red wine quality cues and willingness to pay (WTP) for wine with health-beneficial effects, thus clarifying the complex process of purchasing habits and patterns. The data were analyzed using structural equation modeling. The findings from a case study conducted in Serbia show that consumer health-effect consciousness and household income are significant predictors of their WTP. On the other hand, health-conscious consumers are more inclined to intrinsic quality cues, while those who are willing to pay a higher price for a bottle of red wine are prone to extrinsic wine quality cues.</p> Jelena Ruso Jovan Filipovic Milica Maricic Vesna Spasojevic Brkic Copyright (c) 2021 Jelena Ruso, Jovan Filipovic, Milica Maricic, Vesna Spasojevic Brkic http://creativecommons.org/licenses/by-nc-nd/4.0 2021-01-04 2021-01-04 33 2 1 12 10.15586/ijfs.v33i2.1969 The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage https://www.itjfs.com/index.php/ijfs/article/view/1918 <p>Petrovac sausage (<em>Petrovská klobása</em>) is a high-quality fermented dry sausage produced traditionally in the municipality of Ba?ki Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture <em>Staphylococcus xylosus</em> as well as combined starter culture <em>Lactiplantibacillus plantarum</em> and <em>S. xylosus</em>, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: <em>Levilactobacillus brevis</em>, Leuconostoc mesenteroides, <em>Lactiplantibacillus plantarum</em> and <em>Pediococcus pentosaceus</em>. <em>Lactobacilli</em> and <em>Leuconostoc spp</em>. dominate the total LAB strains, while <em>P. pentosaceus</em> was isolated at the lowest frequency.</p> <p> </p> Bojana Milicevic Vladimir Tomović Bojana Danilović Dragiša Savić Copyright (c) 2021 Bojana Milicevic, Vladimir Tomovi?, Bojana Danilovi?, Dragiša Savi? http://creativecommons.org/licenses/by-nc-nd/4.0 2021-04-06 2021-04-06 33 2 24 34 10.15586/ijfs.v33i2.1918 Quality and safety evaluation of new tomato cultivars https://www.itjfs.com/index.php/ijfs/article/view/1921 <p>Tomato (<em>Solanum lycopersicum</em>) is a dietary source of bioactive compounds and breeding programs continuously create new cultivars with different nutritional and organoleptic characteristics. The aim of this work is to provide a quality and safety assessment of new tomato cultivars: <em>Bamano, Dulcemiel </em>and <em>Sugarland.</em> Eight biogenic amines, total phenolic content and antioxidant activity (DPPH and ABTS assays) have been determined. Tyramine was not detected in any samples. <em>Sugarland</em> was characterized by a high content of serotonin (266.87 ± 11.16 mg/kg) and phenolic compounds (303.15 ± 21.62 mgGAE/kg). Moreover, multivariate statistical analyses were applied to the data matrix.</p> Mattia Rapa Salvatore Ciano Laura Gobbi Roberto Ruggieri Giuliana Vinci Copyright (c) 2021 Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci http://creativecommons.org/licenses/by-nc-nd/4.0 2021-04-07 2021-04-07 33 2 35 45 10.15586/ijfs.v33i2.1921 Composition and nutritional evaluation of amino acids in Mimai Qu rice wine https://www.itjfs.com/index.php/ijfs/article/view/2012 <p>An amino acid analyzer was used to detect free amino acids (FAA) in <em>Mimai Qu</em> rice wines (SMW and DMW) and control wine samples (Chinese rice wine [CRW] and Japanese sake [JNS]). It was found that CRW had the highest total amino acid (TAA) content (~2814 mg/L), followed by SMW (~2509 mg/L) and DMW (~1474 mg/L), while JNS had the least (~917 mg/L). Amino acid ratio coefficient method (SRCAA), linear regression method, cluster analysis (CA) and principal component analysis (PCA) were used for evaluating the nutritional value of amino acids in wine samples, giving similar results. SMW had the highest nutritional value, followed by CRW and DMW and JNS.</p> Kaizheng Zhang Wenchi Wu Wei Zou Zhenhui Kang Qin Yan Yue Qin Copyright (c) 2021 Kaizheng Zhang, Wenchi Wu, Wei Zou, Zhenhui Kang, Qin Yan, Yue Qin http://creativecommons.org/licenses/by-nc-nd/4.0 2021-05-11 2021-05-11 33 2 46 53 10.15586/ijfs.v33i2.2012 Comparison of social media platforms in terms of marketing performances of food companies https://www.itjfs.com/index.php/ijfs/article/view/2031 <p>The objective of this study was to evaluate to what extent social media platforms are effective on the marketing performances of food companies. Facebook was the most effective platform in terms of some performance criteria such as time-saving, easy access to customers, customer feedback, brand awareness, marketing costs, order taking frequency, and sales amount. The most effective platforms after Facebook in terms of marketing performance are Instagram and Twitter, respectively. Marketing costs and product sales are factors that affect the attitude of food companies towards social media platforms.</p> Seren Celimli Hakan Adanacioglu Copyright (c) 2021 Seren Celimli, Hakan Adanacioglu http://creativecommons.org/licenses/by-nc-nd/4.0 2021-05-14 2021-05-14 33 2 53 62 10.15586/ijfs.v33i2.2031 Anti-staphylococcal effect of cinnamaldehyde in milk https://www.itjfs.com/index.php/ijfs/article/view/1976 <p>The survival of <em>Staphylococcus aureus</em> in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.</p> Milijana Babic Milica Glisic Jasna Djordjevic Nemanja Zdravkovic Radoslava Savic-Radovanovic Milan Baltic Marija Bošković Cabrol Copyright (c) 2020 Milijana Babic, Milica Glisic, Jasna Djordjevic, Nemanja Zdravkovic, Radoslava Savic-Radovanovic, Milan Baltic, Marija Boškovi? Cabrol http://creativecommons.org/licenses/by-nc-nd/4.0 2020-12-06 2020-12-06 33 2 108 116 10.15586/ijfs.v33i2.1976 Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs https://www.itjfs.com/index.php/ijfs/article/view/2005 <p>We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or veg-etal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of <em>Longissimus thoracis</em> et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly.</p> Anna Maria Belmonte Paolo Macchioni Giovanna Minelli Corina Scutaru Luisa Antonella Volpelli Domenico Pietro Lo Fiego Copyright (c) 2021 Anna Maria Belmonte, Paolo Macchioni, Giovanna Minelli, Corina Scutaru, Luisa Antonella Volpelli, Domenico Pietro Lo Fiego http://creativecommons.org/licenses/by-nc-nd/4.0 2021-06-30 2021-06-30 33 2 117 128 10.15586/ijfs.v33i2.2005 Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage https://www.itjfs.com/index.php/ijfs/article/view/2049 <p>Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic acid content in WACV. The light-ness and yellowness gradually decreased, whereas redness increased during storage. Density, viscosity, and pH of WACV continuously retarded, and total acidity, volatile acidity, electrical conductivity, and total nitrogen content increased during storage. Phenolic and flavonoid contents and antioxidant potentials of WACV were affected by storage. Various amino acids and volatile compounds were observed in WACV during storage. Throughout the storage period, the microbial growth in WACV was considerably low.</p> Somwang Lekjing Karthikeyan Venkatachalam Copyright (c) 2021 Associate Prof. Dr. Somwang Lekjing, Associate Prof. Dr. Karthikeyan Venkatachalam http://creativecommons.org/licenses/by-nc-nd/4.0 2021-07-08 2021-07-08 33 2 129 141 10.15586/ijfs.v33i2.2049 Comparison of some functional properties and protein profiles of different protein sources with egg components https://www.itjfs.com/index.php/ijfs/article/view/2055 <p>Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.</p> Mine Köstekli Büyükcan Sibel Karakaya Copyright (c) 2021 Mine Köstekli Büyükcan, Sibel Karakaya http://creativecommons.org/licenses/by-nc-nd/4.0 2021-07-31 2021-07-31 33 2 142 155 10.15586/ijfs.v33i2.2055 Riboflavin removal by commercial bentonites and charcoals in white and red wine https://www.itjfs.com/index.php/ijfs/article/view/1945 <p>Riboflavin (RF) represents one of the primary molecules undergoing photo-degradation in wine and its excited form act as intermediate in light-induced oxidation reactions responsible for the light-struck fault. A recent study revealed bentonites (BENs) and charcoals (CHAs) as the most promising fining agents for riboflavin removal in model wine. This work explored their potential on both white and red wine. Eleven BENs and eleven CHAs were compared. BENs exhibited a limited capacity, while decolouring carbons confirmed a great attitude to RF removal in white wine even at low dosages. Nevertheless, CHAs efficiency shows a sensible reduction in red wine.</p> Veronica Vendramin Simona Primerano Giampiero Leserri Giulio Paniccia Simone Vincenzi Copyright (c) 2021 Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi http://creativecommons.org/licenses/by-nc-nd/4.0 2021-04-01 2021-04-01 33 2 13 23 10.15586/ijfs.v33i2.1945 Citrus species: Modern functional food and nutraceutical-based product ingredient https://www.itjfs.com/index.php/ijfs/article/view/2009 <p>Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country’s economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit’s quality. A large amount of leaves are produced through pruning. These agri-food matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.</p> Mariarosaria Leporini Rosa Tundis Vincenzo Sicari Monica Rosa Loizzo Copyright (c) 2021 Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo http://creativecommons.org/licenses/by-nc-nd/4.0 2021-05-27 2021-05-27 33 2 63 107 10.15586/ijfs.v33i2.2009