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: Effect of watermelon flour on the physicochemical and sensory quality attributes of Biscuits
items: Sensory profile of wines produced from disease-resistant grapevine varieties grown in the Mediterranean area
items: Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems
items: Rheological characterization of composite wheat flours enriched with protein-rich plant sources for nutritional enhancement
items: Malnutrition of children and food supplements: a bibliometric approach
items: The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality
items: Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp
items: Development and application of Mentha piperita extract-based nanocomposite films in gelatin and sodium alginate–xanthan gum matrix for fish meat quality and preservation
items: The interplay between Dendrobium Officinale polysaccharide, gut microbiota, and lipid metabolism in HFD/STZ-induced type 2 diabetic mice
items: Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat
items: Hazel leaves as novel herbal tea ingredient: Evaluation of functional properties, sensory characteristics, and consumers’ acceptability
items: Health awareness concerning soft drinks: Implications for nutritional outcomes among adults in Saudi Arabia
items: Essential oils of Marrubium peregrinum resisted ethanol-induced gastric toxicity in vivo: biochemical and histopathological approaches
items: Nutrition knowledge, attitude, and practice of sustainable healthy diets: a survey of Italian college students (the KAPSULE study)
items: Isolation and molecular characterization of Enterococcus strains producing biogenic amines from traditional cheese samples
items: Chemical composition and nutritional evaluation of Garcinia mangostana seed oil and oil cake
items: Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent
items: Rapid detection of adulteration in powdered camel milk using ATR-IR spectroscopy and chemometrics
items: Effects of a 60-day gluten-free chapatti intervention on hematologic and renal biomarkers in celiac disease: pre-post analysis
items: https://www.itjfs.com/index.php/ijfs/article/view/3299
items: Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder
items: Omega-3 fatty acids (EPA/DHA) act as a natural antioxidant to alleviate cadmium-induced oxidative stress and restore the oxidation/antioxidant balance in male Wistar mice
items: Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage
items: Determination of the total phenolic content of commercially available green teas using an in vitro gastrointestinal system: a preliminary study
items: Formulation and characteristics of bioactive compounds and antioxidant activity of moringa leaf herbal tea enriched with ginger (Zingiber officinale) and Javanese turmeric (Curcuma xanthorrhiza)
items: Micellar extraction of lipophilic metabolites from turmeric
items: Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs
items: Protein digestibility of human milk, cow milk and goat milk in the in vitro static infant digestion simulation
items: Formulation and quality assessment of wheat germ and date powder-enriched biscuits: Rheological, textural, and microstructural properties
items: Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential

Effect of watermelon flour on the physicochemical and sensory quality attributes of Biscuits
type: item
description: This study examines the effect of watermelon flour on the physicochemical and sensory properties of biscuits. Wheat-based biscuits were produced by substituting wheat flour with watermelon flour at ratios of 10, 15, and 20%. The products were assessed for proximate composition, color characteristics, mineral content, and sensory attributes. Watermelon and wheat flour contain 8.40% and 6.30% moisture, 6.0% and 10.0% protein, 3.0% and 6.29% fat, 4.45% and 1.45% ash, 7.3% and 1.3% fiber, and 65.5% and 73.5% carbohydrate, respectively. The highest bulk density (0.77 g/mL) was observed in biscuits containing 10% watermelon flour, while the highest water (2.97 g/g) and oil (1.7 g/g) absorption capacities were found in biscuits with 20% watermelon flour. The highest L* (61.09) value was observed in wheat flour biscuits, whereas the highest a* (8.45) and b* (27.12) values were recorded in biscuits with 20% watermelon flour. The highest moisture (12.87%), ash (13.80%), fiber (9.50%), and fat (10.38%) contents were found in biscuits with 20% watermelon flour, whereas the lowest values were observed in the control 100% wheat biscuits. The highest calcium (36.34 ppm), sodium (2.80 ppm), phosphorus (33.35 ppm), and iron (92.08 ppm) contents were recorded in 20% watermelon flour biscuits, while the lowest were found in control biscuits. No significant differences were observed in the sensory attributes among all biscuit formulations. Overall, incorporating watermelon flour at 20% could improve the nutritional and health-related quality attributes of biscuits without negatively affecting consumer acceptance of the developed product.
subject: Paper
  topic: section
subject: biscuits
  topic: keywords
subject: physicochemical quality
  topic: keywords
subject: sensory attributes
  topic: keywords
subject: watermelon flour
  topic: keywords
creator: Amani Hamzah Aljahani
creator: Amal Nassir Alkuraieef
rights: Copyright (c) 2026 Amani Hamzah Aljahani, Amal Alkurieef https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 60
ending page: 68
doi: 10.15586/ijfs.v38i1.3178

Sensory profile of wines produced from disease-resistant grapevine varieties grown in the Mediterranean area
type: item
description: The transition to a sustainable viticulture is vital to address environmental issues such as the use of agrochemicals and greenhouse gas emissions. In viticulture, the use of disease-resistant varieties (PIWI) offers a promising solution because of their lower requirement for fungicides treatments, but little is known about their qualitative performance in Mediterranean environments. This study evaluated the quality of wines produced from Merlot Kanthus and Merlot Khorus varieties compared to their parental Merlot N. cultivar in Salento, an area of the Apulia region in southern Italy, characterized by a hot and dry climate. Two different sensory analyses, namely, an affective and a quantitative descriptive test, were performed. Resistant varieties tend to outperform Merlot N. in sensory preferences, acidity, and color, achieving high quality in the Apulian terroir. These results prove the potential value of resistant varieties like Merlot Kanthus and Merlot Khorus to produce high-quality wines in Mediterranean regions and to support a wider acceptance and adoption of PIWI varieties in Italian regions which currently restrict their use.
subject: Original Article
  topic: section
subject: Merlot Kanthus
  topic: keywords
subject: Merlot Khorus
  topic: keywords
subject: PIWI
  topic: keywords
subject: Salento
  topic: keywords
subject: Southern Italy
  topic: keywords
subject: Wine sustainability
  topic: keywords
creator: Giuseppe Rossetti
creator: Valeria De Rosa
creator: Anita Morleo
creator: Francesco Fortunato Maci
creator: Luigi Tarricone
creator: Rachele Falchi
creator: Vito Michele Paradiso
creator: Laura Rustioni
rights: Copyright (c) 2026 Giuseppe Rossetti, Valeria De Rosa, Anita Morleo, Francesco Fortunato Maci, Luigi Tarricone, Rachele Falchi, Vito Michele Paradiso, Laura Rustioni https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 129
ending page: 138
doi: 10.15586/ijfs.v38i1.2917

Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems
type: item
description: As consumer demand for organic products increases, understanding how organic diet influences meat characteristics can provide an insight into enhancing the health benefits and sustainability of goat farming. This study explored an approach to produce premium organic goat meat enriched with superior nutritional qualities by incorporating sea-buckthorn (SBT) and Russian olive leaves (ROL) into the feeding regimen over a 6-month period. During the evening feeding period, four feeding regimes were administrated to the subjects MS (i) consisting of alfalfa hay and grass; MS (ii) consisting of SBT leaves; MS (iii) comprising of ROL; and MS (iv) involving a mixed ration of Russian olive and SBT leaves. These interventions were implemented to evaluate comparative nutritional efficacy under controlled circumstances. In the feed analysis, SBT leaves showed high crude protein content (19.02%) and dry matter (92.79%), while grass hay and alfalfa hay had higher ash content (10.01 and 9.19%) and fiber content (24.82%) in alfalfa hay. Fiber was lowest in SBT leaves (2.65%), highlighting their potential as a rich-feed protein source. Furthermore, the meat from different treatments were analyzed for physiochemical, antioxidant, and mineral content. Highly significant effects were observed for mass of carcass, and MS (i) scored maximum weight gain (3.73 kg), protein contents, fats, and ash. MS (iv) scored the maximum thiobarbituric acid reactive substance, DPPH, and phenolic of 67.52 μmol TE/g, 38.89 μmol MDA/g, and 50.60 mg GAE/g for different treatments while non-significant effects for moisture, fat, and ABTS were observed for different feeding systems. Based on the findings of the current study, it can be suggested that MS (iv) scored the highest rank among the management systems tested, while the meat obtained from the MS (iv) approach had good nutritional value, which could improve and fulfill nutritional requirements of the consumers.
subject: Research
  topic: section
subject: Goat meat
  topic: keywords
subject: Feed management systems
  topic: keywords
subject: Antioxidants
  topic: keywords
subject: TBARS
  topic: keywords
subject: Organic meat
  topic: keywords
creator: Furukh Faiz
creator: Asif Wali
creator: Amjad Ali
creator: Abdul Razaq
creator: Muhammad Arshad
creator: Nashi K. Alqahtani
creator: Mahmoud Helal
creator: Rokayya Sami
creator: Guohua Qiao
creator: Buthaina M. Aljehany
creator: Eman A. Abduljawad
creator: Abeer A. Aljehani
creator: Sarah S. Aggad
rights: Copyright (c) 2026 Furukh Faiz, Asif Wali, Amjad Ali, Abdul Razak, Muhammad Arshad, Nashi K. Alqahtani, Mahmoud Helal, Rokayya Sami, Guohua Qiao, Buthaina M. Aljehany, Eman A. Abduljawad, Abeer A. Aljehani, Sarah S. Aggad https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 1
ending page: 11
doi: 10.15586/ijfs.v38i1.3170

Rheological characterization of composite wheat flours enriched with protein-rich plant sources for nutritional enhancement
type: item
description: In low- and middle-income nations, the prevalence of protein–energy malnutrition (PEM) is increasingly posing critical nutritional issue, especially among children and women. The incorporation of protein-rich legumes in wheat flour is a promising approach to address this issue. Keeping this in view, the current study is an attempt to enhance nutritional composition of wheat flour by substituting with protein sources, such as legumes. Composite blends are prepared by substituting wheat flour with red lentils, kidney beans, soybeans, chickpeas, and maize flour at levels ranging from 5% to 20%, while moringa are substituted from 1% to 4%, and tested through amylograph, farinograph, and alveograph analyses. Amylograph results showed peak viscosities ranging from 989 to 1,099 Brabender unit (BU), with the lowest viscosity breakdown observed in 10% red lentil (222 BU) and 10% soybean (358 BU) blends, indicating improved thermal stability. Farinograph analysis revealed increased water absorption, with chickpea- and soybean-enriched flours, reaching up to 66.4% and achieving farinograph quality numbers (FQN) as high as 125 at 15% substitution. Alveograph results demonstrated that 10–15% chickpea and soybean blends maintained high dough tenacity (P = 114–117 mm) and extensibility (L = 51–62 mm), with baking strength values (W) of up to 221 × 10–4 J. In contrast, maize flour at 20% substitution significantly reduced extensibility (L = 24.91 mm) and baking strength (W = 112.27 × 10–4 J), and increased dough tenacity–extensibility (P/L) ratio to 3.86, indicating poor dough performance. The findings confirmed that 10–15% legume flour incorporation optimally enhanced both rheological and functional qualities, offering a promising way to develop nutritionally enriched and technologically stable bakery formulations.
subject: Original Article
  topic: section
subject: baking strength
  topic: keywords
subject: Brabender
  topic: keywords
subject: composite flour
  topic: keywords
subject: extensibility
  topic: keywords
subject: rheology
  topic: keywords
creator: Anum Liaquat
creator: Humaira Ashraf
creator: Hina Rehman
creator: Safila Naveed
creator: Halima Sadia
rights: Copyright (c) 2026 Anum Liaquat, Humaira Ashraf, Hina Rehman, Safila Naveed, Halima Sadia https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 139
ending page: 152
doi: 10.15586/ijfs.v38i1.3233

Malnutrition of children and food supplements: a bibliometric approach
type: item
description: Food supplements are used to eliminate nutritional deficiencies in children, increase immunity, minimize the risk of health problems, and support their growth and development. Both synthetic and natural food supplements can be used for malnourished children according to age, physiological needs, and current health status. For this reason, a comprehensive review of studies on food supplements used against malnutrition in children—from past to present—to determine trends, research gaps, and prominent themes in the literature is of great importance. In this study, research and review articles addressing malnutrition and food supplements in the context of children were examined using the bibliometric analysis method. The research data were obtained from the Web of Science database, and the keywords “malnutrition*” AND “supplement*” AND “child*” were entered in the relevant search section. A total of 2,972 articles including the concepts of malnutrition, supplement, and child were identified. The analysis of these articles was conducted according to year of publication, journals, keywords, countries, and frequently used concepts using the Bibliometrix R package. It was determined that the most publications were from the USA (n=3743), United Kingdom (n=1081), India (n=1054), Canada (n=507), and Australia (n=498), and that these countries produced the most articles between 2024 and 2025. Studies on the use of food supplements, especially in children, will raise awareness among parents who prefer to use food supplements and thus contribute to the healthy growth, development, and adequate nutrition of children.
subject: Research
  topic: section
subject: children
  topic: keywords
subject: food supplement
  topic: keywords
subject: growth
  topic: keywords
subject: health
  topic: keywords
subject: malnutrition
  topic: keywords
creator: Selin İkiz
creator: Kübra Gönüllü
creator: Merve Keskin
rights: Copyright (c) 2026 Selin İkiz, Kübra Gönüllü, Merve Keskin https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 12
ending page: 21
doi: 10.15586/ijfs.v38i1.3219

The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality
type: item
description: The aim of this study was to investigate the effect of replacing medium-gluten wheat flour with different concentrations of chia soluble dietary fiber (C-SDF) on dough properties and the quality of steamed bread to treat dietary fiber deficiency among Chinese residents. The findings indicate that the mixed dough’s storage modulus (G') and loss modulus (G") increased with the increasing scanning temperatures but declined with the increasing shear stress. The secondary structures of dough proteins, including β-sheets and α-helices, exhibited a gradual increase in content as the C-SDF addition amount increased, followed by a decrease in β-turn structures. However, when the C-SDF addition amount reached 2.5%, the β-sheets and α-helices reduced dramatically, but β-turn structures increased, demonstrating that dietary fiber affected the compactness of the gluten network. As the quantity of C-SDF increased, the specific volume of steamed bread increased and then decreased; the height-to-diameter ratio increased; hardness and chewiness first reduced but later increased; and elasticity, cohesiveness, and adhesiveness first increased and then declined. The release of reducing sugars decreased, and sensory evaluation scores were first enhanced to 1.5% of C-SDF addition and then subsequently reduced. In summary, the findings of this study indicated that the optimal addition level does not exceed 1.5%.
subject: Paper
  topic: section
subject: Chia soluble dietary fiber
  topic: keywords
subject: wheat flour
  topic: keywords
subject: dough characteristics
  topic: keywords
subject: simulated in vitro digestion
  topic: keywords
subject: steamed bread quality
  topic: keywords
creator: Jinghan Wang
creator: Jiao Wang
creator: Sam Al-Dalali
creator: Rui Dai
rights: Copyright (c) 2026 Jinghan Wang, Jiao Wang, Sam Al-Dalali, Rui Dai https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 69
ending page: 83
doi: 10.15586/ijfs.v38i1.3064

Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp
type: item
description: In this study, vinegar obtained from untreated traditional black carrot pulp was compared with vinegar obtained from black carrot pulp subjected to thermal pasteurization and ultrasound treatment. Ultrasound treatment significantly improved the preservation and bioavailability of bioactive compounds, with higher total carotenoid content (TCC), total anthocyanin (TAC), and antioxidant (FRAP) values. It efficiently released bioactives from cell walls, enhancing bioavailability. RSM optimization revealed optimal conditions at 8 minutes processing time and 59.7% amplitude. However, ultrasound-treated vinegar (UT-BCV) was preferred in sensory analysis. Utilizing black carrot pulp supports sustainability, circular economy, and bioavailability goals.
subject: Original Article
  topic: section
subject: Black carrot pulp
  topic: keywords
subject: Ultrasound treatment
  topic: keywords
subject: Bioactive compounds
  topic: keywords
subject: Sustainable food production
  topic: keywords
subject: Vinegar production
  topic: keywords
creator: Melikenur Türkol
creator: Seydi Yıkmış
creator: Nazlı Tokatlı
creator: Nihan Sağcan
creator: Waseem Khalid
creator: Abdullah Yinanç
creator: Harun Aksu
creator: Suleiman A. Althawab
creator: Tawfiq Alsulami
rights: Copyright (c) 2026 Melikenur Türkol, Seydi Yıkmış, Nazlı Tokatlı, Nihan Sağcan, Waseem Khalid, Abdullah Yinanç, Harun Aksu, Suleiman A. Althawab, Tawfiq Alsulami https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 153
ending page: 167
doi: 10.15586/ijfs.v38i1.2944

Development and application of Mentha piperita extract-based nanocomposite films in gelatin and sodium alginate–xanthan gum matrix for fish meat quality and preservation
type: item
description: This study reports the development of nanocomposite films incorporating Mentha piperita (peppermint) extract (MPE) into a gelatin and sodium alginate–xanthan gum biopolymer matrix to improve the refrigerated preservation of fish meat (4 ± 1°C). The films were characterized for structural properties, antioxidant and antimicrobial activities, and evaluated for their effectiveness in maintaining fish quality during storage. Field Emission Scanning Electron Microscopy (FESEM) confirmed compact, smooth, and uniformly dispersed extract particles that enhanced film integrity. The films exhibited strong antioxidant and antimicrobial activity, as evidenced by microbiological and physicochemical analyses. Sensory evaluation demonstrated significantly higher odor (8.5 ± 0.3), texture (8.2 ± 0.4), and the overall acceptability scores (8.6 ± 0.2) in treated fish compared to controls (6.1 ± 0.5, 6.3 ± 0.4, and 6.0 ± 0.6, respectively) after 12 days of storage. Microbiological analysis showed reduction in total viable counts (from 7.9 ± 0.2 to 4.3 ± 0.1 log CFU/g) and psychrotrophic bacteria (from 7.2 ± 0.3 to 4.0 ± 0.2 log CFU/g). Lipid oxidation, measured as thiobarbituric acid reactive substances (TBARS), was also lower in treated samples (0.94 ± 0.05 mg malondialdehyde [MDA]/kg), compared to controls (2.35 ± 0.08 mg MDA/kg). These findings demonstrate that MPE-based nanocomposite films are effective biodegradable packaging materials that can enhance sensory quality, inhibit microbial growth, and extend the shelf life of fish meat.
subject: Paper
  topic: section
subject: active packaging
  topic: keywords
subject: antimicrobial
  topic: keywords
subject: antioxidant
  topic: keywords
subject: fish preservation
  topic: keywords
subject: gelatin
  topic: keywords
subject: Mentha piperita
  topic: keywords
subject: nanocomposite film
  topic: keywords
subject: sodium alginate
  topic: keywords
subject: xanthan gum
  topic: keywords
creator: Huda Aljumayi
rights: Copyright (c) 2026 Huda Aljumayi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 84
ending page: 115
doi: 10.15586/ijfs.v38i1.3157

The interplay between Dendrobium Officinale polysaccharide, gut microbiota, and lipid metabolism in HFD/STZ-induced type 2 diabetic mice
type: item
description: Dietary polysaccharides are effective in mitigating hyperglycemia, insulin resistance, and improving the condition of people with type 2 diabetes mellitus (T2DM). Our investigation explored the changes in the normal microbiome that occur upon high-fat diet feeding and how dietary Dendrobium officinale polysaccharides (DOP) can benefit the treatment of T2DM by mitigating gut microbial dysbiosis. In addition, we have evaluated the changes in lipid metabolism in T2DM mice. Results suggest that HFD feeding (8 weeks) and streptozotocin (120 mg/kg b.w) result in insulin resistance, hyperlipidemia, and gut microbial dysbiosis associated with T2DM. Treatment with DOP results in improved glucose and insulin tolerance, as well as a better plasma and tissue lipid profile. In addition, histopathological and molecular changes support the biochemical observations. Results of gut microbiome studies based on 16S rRNA sequencing suggest that DOP plays a role in improving the population of beneficial bacterial species. In summary, DOP attenuated hyperlipidemia by regulating gut microbial dysbiosis in T2DM.
subject: Research
  topic: section
subject: Dietary polysaccharides
  topic: keywords
subject: Firmicutes/Bacteroidetes
  topic: keywords
subject: Gut microbial dysbiosis
  topic: keywords
subject: Insulin resistance
  topic: keywords
subject: Type 2 diabetes mellitus
  topic: keywords
creator: Muthukumaran Jayachandran
creator: Jia Liu
creator: Shen Qu
rights: Copyright (c) 2026 Muthukumaran Jayachandran, Jia Liu, Shen Qu https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 22
ending page: 34
doi: 10.15586/ijfs.v38i1.3104

Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat
type: item
description: The combined antibacterial effect of germander extract (Teucrium polium L.) and Aloe vera gel against common and pathogenic foodborne bacteria was evaluated using raw meat. This study involved five treatments, including (1) Control: Aloe gel with no additive, (2) Aloe gel + 0.2 g kg−1 of germander extract (GRL1), (3) Aloe gel + 0.3 g kg−1 of (GRL2), (4) Aloe gel + 0.5 g kg−1 of (GRL3), and (5) 14 ppm of butylated hydroxyanisole (BHA), prepared and mixed into ground chicken meat. All treatments with antimicrobial additives showed a significant (P < 0.05) inhibitory effect. Overall, germander extract level 3 (GRL3) exhibited the greatest antimicrobial influence among all the additives (P < 0.05). However, the antimicrobial effect of GRL2 was comparable to that of synthetic BHA during storage. In conclusion, the incorporation of germander extract at level 3 with 5% Aloe gel is recommended for use in the meat industry.
subject: Original Article
  topic: section
subject: Aloe vera
  topic: keywords
subject: Enterobacteriaceae
  topic: keywords
subject: Escherichia coli
  topic: keywords
subject: germander
  topic: keywords
subject: Listeria
  topic: keywords
subject: plant extracts
  topic: keywords
subject: Salmonella
  topic: keywords
creator: Marwan A. AL-Hijazeen
rights: Copyright (c) 2026 Marwan AL-Hijazeen https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 168
ending page: 176
doi: 10.15586/ijfs.v38i1.3060

Hazel leaves as novel herbal tea ingredient: Evaluation of functional properties, sensory characteristics, and consumers’ acceptability
type: item
description: Although hazel leaves have historically been used in traditional medicine, they have not yet been studied as an ingredient in food or beverages. This research investigates the potential use of Corylus avellana L. (hazel) leaves in the preparation of herbal teas. The impact of two drying methods, Air Drying (AD) 50°C/3 h and Microwave Drying (MWD) 400 W/4 min, on the phenolic content, volatile aroma compounds, sensory profile, and consumers’ acceptability of the resulting herbal teas was evaluated. The results showed that MWD determined a higher total phenolic content (0.78 mg/L GAE) compared to AD (0.70 mg/L GAE), while the DPPH assay showed a similar antioxidant capacity (35.4% AD vs 35.6% MWD). Volatile compound and sensory analyses revealed that MWD enhanced the formation of aldehydes and ketones associated with fruity, citrus, and sweet notes, whereas in AD samples, grassy and herbaceous volatiles such as unsaturated alcohols and aldehydes prevailed. Consumers’ acceptability, evaluated through the Hedonic Scale Method, demonstrated a clear preference for MWD herbal teas. Overall, hazel leaf herbal teas represent a promising approach to valorizing agricultural by-products, combining health-promoting potential with sustainability. MWD emerges as the more suitable drying technique to optimize both functional and sensory qualities, highlighting practical applications in the herbal tea industry, in line with current consumer trends and the rapidly growing herbal tea market.
subject: Paper
  topic: section
subject: consumers’ acceptability
  topic: keywords
subject: drying technologies
  topic: keywords
subject: hazel leaves
  topic: keywords
subject: herbal tea
  topic: keywords
subject: volatile aroma compounds
  topic: keywords
creator: Fabrizio Cincotta
creator: Gianluca Tripodi
creator: Marco Torre
creator: Alessio Cappelli
creator: Antonella Verzera
rights: Copyright (c) 2026 Fabrizio Cincotta, Gianluca Tripodi, Marco Torre, Alessio Cappelli, Antonella Verzera https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 116
ending page: 128
doi: 10.15586/ijfs.v38i1.3331

Health awareness concerning soft drinks: Implications for nutritional outcomes among adults in Saudi Arabia
type: item
description: This study aimed to evaluate the level of health awareness related to soft drink (SD) consumption among adults in Al-Ahsa, Saudi Arabia, and to explore its relationship with sociodemographic characteristics, expenditure patterns, and nutritional outcomes measured by body mass index (BMI). A random sample of 370 individuals was selected from Al-Ahsa Governorate to collect primary data through an electronic questionnaire. The data were investigated using descriptive statistics, such as frequencies, percentages, Chi-square test, independent samples t-test, ANOVA table, and Pearson’s correlation. The findings revealed that only 3.5% of the sample consumes Pepsi ‘daily’, whereas 27.6% of individuals consumed Coca-Cola ‘rarely once a week’. Generally, the weekly consumption of various SDs is very low. Conversely, there is a statistically significant disparity of 10% between individuals who consumed SDs and those who perceived a link between SDs and health risks, such as obesity and diabetes as indicated by Chi-square test (8.94). The results also signify that while most participants are aware of the adverse effects of SD intake on health—particularly SDs’ link with obesity, diabetes, and nutrient deficiencies, the nutritional outcome remains influenced by sociodemographic factors, such as age, gender, education, and marital status. Interestingly, the study found no significant association between health awareness and BMI, suggesting that awareness alone may not directly translate into improved nutritional outcomes. However, the findings highlight the potential role of fiscal policies, such as the national excise tax on sugary beverages, in curbing consumption. Participants with greater awareness tended to report lower weekly spending on SDs, reflecting the impact of both financial and educational interventions. Future research should consider longitudinal designs to assess behavioral trends over time, incorporate objective nutritional assessment tools, and examine additio…
subject: Research
  topic: section
subject: Chronic Diseases
  topic: keywords
subject: Health Awareness
  topic: keywords
subject: Nutritional Outcomes
  topic: keywords
subject: Soft Drinks
  topic: keywords
creator: Randah M. Alqurashi
creator: Kawthar A. Alanezi
creator: Samar M. Abdalla
rights: Copyright (c) 2026 Randah Alqurashi, Kawthar Alanezi, Samar Abdalla https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 35
ending page: 46
doi: 10.15586/ijfs.v38i1.3272

Essential oils of Marrubium peregrinum resisted ethanol-induced gastric toxicity in vivo: biochemical and histopathological approaches
type: item
description: Marrubium peregrinum is acknowledged as a traditional therapeutic plant that relieves stomach aches and gastrointestinal disorders. The present investigation evaluates the acute toxicity and gastroprotective potential of the essential oil of Marrubium peregrinum (EOMP) in absolute ethanol-mediated ulceration. It identifies molecular pathways that underlie its bioactivities. The anti-ulcer potential of EOMP (100 and 200 mg/kg) was evaluated both macroscopically and microscopically. Moreover, toxicological evaluation included behavioral, biochemical, and histological alterations that occurred due to EOMP ingestion. Pretreatment with EOMP (100 and 200 mg/kg) noticeably reduced the severity of gastric injury mediated by absolute ethanol and lowered hemorrhagic and gastric tissue disruptions. Ingestion of OEMP (100 and 200 mg/kg) 1 h prior to ethanol initiation significantly inhibited lesion incidence by 73.72% and 77.65%, respectively. EOMP supplementation resisted ethanol-induced histological alterations and restored gastric defensive factors (increasing mucin secretion and pH). Moreover, EOMP-treated mice exhibited higher heat shock protein 70 (HSP 70) and lower Bax proteins, matching with increased prostaglandin E2, catalase, and superoxide dismutase contents. The ethanol-mediated oxidative stress (MDA) and gastric inflammation (tumor necrosis factor-α and interleukin-6) were significantly mimicked because of EOMP pretreatments. The toxicity evaluation evidenced the safe ingestion of up to 2 g/kg EOMP in mice without any noticeable morbidity throughout the 2-week toxicity trial. These outcomes present the prophylactic effect of EOMP against ethanol-mediated stomach toxicity by strengthening gastric defense factors, increasing endogenous antioxidants, lowering inflammatory mediators, and reducing apoptotic actions. Altogether, the outcomes contributed to faster gastric tissue recovery because of EOMP pretreatment, without any incidence of toxicity.
subject: Original Article
  topic: section
subject: antioxidant
  topic: keywords
subject: gastric ulcer
  topic: keywords
subject: immunohistochemistry
  topic: keywords
subject: inflammation
  topic: keywords
subject: Marrubium peregrinum
  topic: keywords
creator: Khalid Abdul-Aziz Ahmed
creator: Khalid M. Alqaisi
creator: Noralhuda Ayad Ibrahim
creator: Ahmed A.J. Jabbar
creator: Qosay M. Al-Balas
creator: Muneera S.M. Al-Saleem
creator: Rawaz Rizgar Hassan
creator: Goran Noori Saleh
creator: Muzhda Haydar Saber
creator: Hanan Ibrahim Althagbi
creator: Jehan Y. Al-Humaidi
creator: Mohammed M. Rahman
creator: Ahmed Hameed Al-Dabhawi
creator: Talal Salem Al-Qaisi
rights: Copyright (c) 2026 Khalid Abdul-Aziz Ahmed, Khalid M. Alqaisi, Noralhuda Ayad Ibrahim, Ahmed A.J. Jabbar, Qosay M. Al-Balas, Muneera S.M. Al-Saleem, Rawaz Rizgar Hassan, Goran Noori Saleh, Muzhda Haydar Saber, Hanan Ibrahim Althagbi, Jehan Y. Al-Humaidi, Mohammed M. Rahman, Ahmed Hameed Al-Dabhawi, Talal Salem Al-Qaisi https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 177
ending page: 192
doi: 10.15586/ijfs.v38i1.3213

Nutrition knowledge, attitude, and practice of sustainable healthy diets: a survey of Italian college students (the KAPSULE study)
type: item
description: A key challenge in the nutrition field is identifying strategies to encourage the adoption of sustainable healthy diets (SHD). Current evidence suggests that greater nutritional knowledge is associated with a higher likelihood of choosing a healthy diet. However, the level of knowledge, attitudes, and practices related to SHD within the Italian population has been scarcely investigated so far. The aim of the present work is to validate a questionnaire assessing knowledge, attitudes, and practices regarding SHD among college students attending the University of Milan. A total of 1,491 students completed the questionnaire, which included 26 items and was divided into 3 sections related to knowledge, attitudes, and practices of SHD. Results from the present study show that cultural and social contexts influenced both the nutritional and environmental attitudes of the consumers involved. Consequently, nutritional and environmental attitudes affect nutritional and environmental practices. The results also demonstrate that attitude indirectly affects practice through knowledge, which may play a pivotal role in fostering the transition towards SHD in the Italian population. Administering this questionnaire to a larger sample of the Italian population will help clarify which gaps prevent greater adherence to SHD and support the design of interventions to address these gaps.
subject: Paper
  topic: section
subject: attitudes, nutrition knowledge, sustainable healthy diets, validation
  topic: keywords
creator: Elisa De Marchi
creator: Cristian Del Bo
creator: Daniela Martini
creator: Alessia Cavaliere
rights: Copyright (c) 2026 Elisa De Marchi, Cristian Del Bo, Daniela Martini, Alessia Cavaliere https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-19
publication date: 2026-01-19
starting page: 376
ending page: 387
doi: 10.15586/ijfs.v38i1.3039

Isolation and molecular characterization of Enterococcus strains producing biogenic amines from traditional cheese samples
type: item
description: Traditional fermented cheese is widely consumed in Türkiye because of its distinctive flavor and nutritional value. This study aimed to isolate and characterize Enterococcus species from traditional cheese samples and to evaluate their ability to produce biogenic amines (BAs). A total of 186 cheese samples were screened for the presence of Enterococcus spp., yielding 135 isolates, of which 92 were identified as E. faecium and 43 as E. faecalis. Phenotypic identification was performed using standard biochemical tests, while molecular characterization was achieved through 16S rDNA gene sequencing. The decarboxylase activity of the isolates was assessed using modified decarboxylase media, and the concentrations of four BAs, named histamine, tyramine, putrescine, and cadaverine, were quantified using high-performance liquid chromatography. In addition, polymerase chain reaction analysis was employed to detect BA-encoding genes. Gel electrophoresis results showed that 25, 24, 21, and 13 strains harbored genes responsible for the production of histamine, tyramine, putrescine, and cadaverine, respectively. Among the 25 BA-producing isolates, 18 were E. faecium and 7 were E. faecalis. The BA concentrations in cheese samples ranged from ND to 97.36 mg/L, with putrescine being the most abundant BA. Specifically, histamine, tyramine, putrescine, and cadaverine were produced in the ranges of 14.87–26.24, 2.9–33.47, 0.91–97.36, and 1.18–57.84 mg/L, respectively. No statistically significant differences in BA levels were observed between bacterial groups. These findings highlight that BA-producing Enterococcus strains are present in traditional cheeses, posing potential safety concerns, as BAs are heat-stable compounds that cannot be eliminated by common thermal food--processing techniques. Their presence may reflect both quality of raw materials and hygienic conditions during production of cheese.
subject: Research
  topic: section
subject: biogenic amines
  topic: keywords
subject: Enterococcus
  topic: keywords
subject: traditional cheeses
  topic: keywords
subject: Türkiye
  topic: keywords
creator: Simge Aktop
creator: Pınar Şanlıbaba
rights: Copyright (c) 2026 Simge Aktop, Pınar Şanlıbaba https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 47
ending page: 59
doi: 10.15586/ijfs.v38i1.3302

Chemical composition and nutritional evaluation of Garcinia mangostana seed oil and oil cake
type: item
description: This study comprehensively investigated G. mangostana seeds, which were collected, cleaned, air-dried, and finely crunched prior to analysis. The prepared seed powder underwent Soxhlet extraction, yielding 18.6% oil, while the remaining solid fraction was retained as residual oil cake for nutritional profiling. The extracted oil was subsequently analyzed for its chemical composition using gas chromatography–flame ionization detection (GC–FID), which revealed a lipid profile dominated by unsaturated fatty acids, particularly oleic acid (41.2%), linoleic acid (22.7%), and palmitic acid (15.6%). These results demonstrate a direct link between sample preparation, extraction efficiency, and the compositional characteristics of the obtained oil. Further characterization using gas chromatography–mass spectrometry (GC–MS) identified a diverse range of bioactive molecules, including terpenes, sterols, and phenolic derivatives, known for their antioxidant and antimicrobial potential. Evaluation of the residual oil cake showed that it is nutritionally rich, containing crude protein (21.4%), dietary fiber (28.6%), and carbohydrates (38.2%), along with essential minerals, such as potassium (4,215 mg/ kg), calcium (865 mg/kg), magnesium (432 mg/kg), and iron (74 mg/kg). These attributes highlight the suitability of oil cake as a sustainable ingredient for functional food or feed applications. Antimicrobial activity assays demonstrated selective inhibition of bacterial strains—Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa—and fungal pathogens, including Candida albicans and Aspergillus flavus. These effects probably arise from synergistic interactions between fatty acid composition and phytochemical constituents. Overall, this study introduces a dual-valorization strategy for G. mangostana seeds, showing that both extracted oil and its residual oil cake possess complementary nutritional and functional properties. These findings position mangosteen seed by-product…
subject: Paper
  topic: section
creator: Garsa Alshehry
rights: Copyright (c) 2026 Garsa Alshehry https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-27
publication date: 2026-01-27
starting page: 421
ending page: 439
doi: 10.15586/ijfs.v38i1.3332

Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent
type: item
description: The objective of this research is the enrichment of camel milk (CML) with gelatin, in order to obtain a firm-textured camel yoghurt, and to compare it with cow yoghurt. Gelatin was extracted from camel skin, characterized, and some functional properties were determined. Gelatin revealed high yield (19.36%) and high protein content (86%). One percent of gelatin was added to fermented milk. Camel’s yoghurt had higher saturated fatty acids and higher levels of vitamins. The sensory evaluation of three types of yoghurt shows that camel yoghurt in the intensive system is more appreciated than cow yoghurt.
subject: Original Article
  topic: section
subject: Camel yoghurt
  topic: keywords
subject: Cow yoghurt
  topic: keywords
subject: Intensive system
  topic: keywords
subject: Semi-intensive system
  topic: keywords
subject: Physicochemical
  topic: keywords
subject: biochemical
  topic: keywords
subject: and microbiological Parameters
  topic: keywords
creator: Imen Fguiri
creator: Salma Bessalah
creator: Mohamed Dbara
creator: Mohamed Hammadi
creator: Touhami Khorchani
rights: Copyright (c) 2026 Imen Fguiri, Salma Bessalah, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 193
ending page: 201
doi: 10.15586/ijfs.v38i1.3119

Rapid detection of adulteration in powdered camel milk using ATR-IR spectroscopy and chemometrics
type: item
description: As global interest in camel milk rises because of its nutritional benefits, it is increasingly processed into powder to increase shelf life and transport. However, adulteration with cow milk powder poses a serious food safety issue. This study developed multivariate models using attenuated total reflectance infrared spectroscopy (ATR-IR) to detect adulteration in camel milk powder with cow milk powder. Partial least squares regression (PLSR) was applied after preprocessing, which included Savitzky–Golay (SG) smoothing (first and second derivatives) and multiplicative scatter correction (MSC), to quantify adulteration levels ranging from 0% (control) to 50% (w/w). Preprocessing techniques, including SG smoothing (first and second derivatives) and multiplicative scatter correction (MSC), enhanced model performance. Calibration achieved an R2 of ≥99.6% and RMSE <0.93, while cross-validation yielded an R2 of ≥99.3% and RMSE <1.35. External validation confirmed the model’s reliability with R2 >98% and RMSE <1.8. Deviations remained low across all adulteration levels, even at higher concentrations (≈0.76–0.90 for 40%). These results demonstrate that ATR-FTIR spectroscopy combined with PLSR offers a rapid, nondestructive, and reliable method for detecting adulteration in camel milk powder, making it a valuable tool for quality control in the dairy industry.
subject: Original Article
  topic: section
subject: Adulteration
  topic: keywords
subject: Camel milk powder
  topic: keywords
subject: Chemometrics
  topic: keywords
subject: MIR
  topic: keywords
subject: PLSR
  topic: keywords
creator: Omar Ait El Alia
creator: Aimen El Orche
creator: Morad Kaddouri
creator: Soumaya Boukrouh
creator: Abdennacer El Mrabet
creator: Mohamed Bouhrim
creator: Fahd A. Nasr
creator: Mohammed Al-Zharani
creator: Ashraf Ahmed Qurtam
creator: Khalid Boutoial
rights: Copyright (c) 2026 Omar Ait El Alia, Aimen El Orche , Morad Kaddouri, Soumaya Boukrouh, Abdennacer Elmrabet, Mohamed Bouhrim, Fahd A. Nasr , Mohammed Al-Zharani , Ashraf Ahmed Qurtam , Khalid Boutoial https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 202
ending page: 211
doi: 10.15586/ijfs.v38i1.3188

Effects of a 60-day gluten-free chapatti intervention on hematologic and renal biomarkers in celiac disease: pre-post analysis
type: item
description: Celiac disease (CD) often coexists with anemia and biochemical abnormalities and requires a lifelong gluten-free (GF) diet to prevent adverse health effects. This study explores the changes in hematologic and biochemical markers during a 60-day GF chapatti intervention and characterizes the product’s composition. In a prospective, single-arm pre-post study (n = 130; 65 male, 65 female), participants consumed a GF chapatti formulated from corn, chickpea, and rice flour (40 %, 50 %, and 10 %). Venous blood was collected at baseline and follow-up visits (Days 0, 15, 30, 45, and 60). Primary endpoints included hemoglobin (Hb) and hematocrit (HCT); secondary endpoints included red-blood-cell indices, urea, creatinine (Cr), bilirubin fractions, ferritin, serum iron, TIBC, and sTfR. Single-arm pre-post blood glucose (BG) was measured under nonfasting conditions. Proximate analysis revealed that chickpea and corn flours provided higher protein (17.58% and 11.37%, respectively) and fiber (8.16% in corn) compared to rice and wheat. Posttreatment chapatti showed improved nutritional content (13% protein, 1.6% fiber). Volunteers exhibited gradual increases in weight and height. Hb levels were significantly high, and glucose levels were stabilized. Iron status recovered markedly: Ferritin and serum iron increased considerably in both sexes (p < 0.001), while TIBC and sTfR also rose (p < 0.001), indicating improved erythropoiesis. Inflammation declined: Both hs-CRP and AGP had a p-value of < 0.001. Kidney function improved (decline in urea and Cr). Liver markers (bilirubin, alkaline phosphatase (ALP), and SGPT-ALT) also showed favorable trends, indicating no adverse hepatic effects. A 60-day GF chapatti intervention was associated with improvements in anemia-related markers and no adverse trends in renal/hepatic function.
subject: Original Article
  topic: section
subject: Celiac disease
  topic: keywords
subject: Gluten-free chapatti
  topic: keywords
subject: Hemoglobin
  topic: keywords
subject: Hematocrit
  topic: keywords
subject: Dietary intervention
  topic: keywords
subject: Bio accessibility
  topic: keywords
creator: Ahmad Amin Khan Fraz
creator: Shahid Mahmood
creator: Mian Anjum Murtaza
creator: Muhammad Yousaf Quddoos
creator: Isam A. Mohamed Ahmed
creator: Moneera O. Aljobair
rights: Copyright (c) 2026 Ahmad Amin Khan Fraz, Shahid Mahmood, Mian Anjum Murtaza, Muhammad Yousaf Quddoos, Isam A. Mohamed Ahmed, Moneera O. Aljobair https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 212
ending page: 239
doi: 10.15586/ijfs.v38i1.3325

https://www.itjfs.com/index.php/ijfs/article/view/3299
type: item
title: Changes in fermentation characteristics of commercial Kombucha determined by time of inoculation of a mixed culture of bacteria and yeast—Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71
description: Our study aimed to investigate the effects of varied inoculation times of a mixed culture of four microorganisms on the fermentation characteristics of kombucha to standardize the process. We selected strains through prior phenotypic and genotypic screening to establish a controlled, mixed microbial fermentation system for kombucha production. A combination of Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71was used for inoculation at different times (Days 1–5) to assess the effects on fermentation characteristics. Green tea extract was prepared and supplemented with sucrose, glucose, and appropriate nitrogen sources. The extract was inoculated with a primary inoculation of acetic acid bacteria (G. oxydans SFT-27, A. pasteurianus SFT-18). There were subsequent inoculations with yeast (S. cerevisiae SFT-71) and lactic acid bacteria (L. mesenteroides SFT-45) from Day 1–5. We analyzed key fermentation indices, including pH, titratable acidity, ethanol content, °Brix, reducing sugar content, viable microbial counts, and gluconic acid levels over 25 days. Results demonstrated that pH decreased sharply after the third day of inoculation, with titratable acidity peaking at 4.64%, surpassing Korean food code standards. Ethanol peaked on Day 5 and decreased thereafter. There was a steady increase in reducing sugars, particularly in the samples inoculated later, which correlated with enzymatic sucrose hydrolysis and cellulose degradation. Microbial counts indicated stable populations of acetic acid bacteria and yeast when the samples were inoculated on Days 3 and 5. Gluconic acid production was the highest in the sample inoculated on Day 5, exceeding levels reported in symbiotic culture of bacteria and yeast (SCOBY)-based fermentations. These findings suggest that inoculation with yeast and lactic acid bacteria, following prefermentation with acetic acid bacteria, yields superior fermentation …
subject: Original Article
  topic: section
subject: inoculation time
  topic: keywords
subject: Kombucha
  topic: keywords
subject: metabolite
  topic: keywords
subject: mixed culture fermentation
  topic: keywords
subject: process optimization
  topic: keywords
creator: Byung-kuk Choi
creator: Su-Hwan Kim
creator: Geun-Ho Song
creator: Sang–Ah Kim
creator: Chang-Ki Huh
rights: Copyright (c) 2025 Byung-kuk Choi, Su-Hwan Kim, Geun-Ho Song, Sang–Ah Kim, Chang-Ki Huh https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 240
ending page: 249
doi: 10.15586/ijfs.v38i1.3299

Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder
type: item
description: Plant-based beverages are one of the fastest-growing sectors in the food and beverage industry. However, the short shelf-life and lower stability of its liquid form required conversion into a stable instant juice powder, with enhanced shelf life. Microencapsulation via spray-drying protects sensitive bioactive compounds, such as anthocyanins, from degradation. This study evaluated the impact of different encapsulating agents (EAs) and inlet temperatures on the stability of anthocyanins and the physicochemical properties of spray-dried black grape juice powder. Maltodextrin (MD) and gum Arabic (GA) were used as EAs. Black grape juice was spray-dried at an inlet temperature of 160°C using different concentrations of MD (25, 30, 35, 40, 45, and 50%, w/v). The MD concentrations of 40% and 50% yielded the highest powder recovery (50.06–50.38%). The concentration of EA (40%, w/v) and inlet temperature (160°C) were selected to compare the efficacy of MD and the combination of MD and GA (MD+GA) at a ratio of 8:1. A higher total monomeric anthocyanin content (TMAC) (8.69 mg/100 g dry matter [DM]) and lower moisture content (~1.681%) were observed in MD+GA. Spray-drying at an inlet temperature of 180°C significantly (p < 0.05) enhanced TMAC and antioxidant activity and produced the smoothest particle surfaces, compared to 150°C, 160°C, and 170°C. These findings offer valuable insights for the food industry into optimizing encapsulation strategies and processing conditions to enhance stability and physicochemical properties of anthocyanins in black grape juice powder.
subject: Original Article
  topic: section
subject: gum Arabic
  topic: keywords
subject: maltodextrin
  topic: keywords
subject: microencapsulation
  topic: keywords
subject: natural colorants
  topic: keywords
subject: spray-dried powder
  topic: keywords
creator: Giroon Ijod
creator: Nur Fatinah Mesran
creator: Nur Izzati Mohamed Nawawi
creator: Mohammad Rashedi Ismail-Fitry
creator: Muhamad Hafiz Abd Rahim
creator: Noranizan Mohd Adzahan
creator: Ezzat Mohamad Azman
rights: Copyright (c) 2026 Giroon Ijod, Nur Fatinah Mesran, Nur Izzati Mohamed Nawawi, Mohammad Rashedi Ismail-Fitry, Muhamad Hafiz Abd Rahim, Noranizan Mohd Adzahan, Ezzat Azman https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 250
ending page: 269
doi: 10.15586/ijfs.v38i1.3062

Omega-3 fatty acids (EPA/DHA) act as a natural antioxidant to alleviate cadmium-induced oxidative stress and restore the oxidation/antioxidant balance in male Wistar mice
type: item
description: Omega-3 fatty acids are primarily derived from marine and plant sources and are commonly found in fatty fish and fish oils. The present study aimed to evaluate the in vivo antioxidant properties of omega-3 EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) and to investigate the effectiveness of exogenous omega-3 fatty acids in mitigating cadmium-induced oxidative stress. The experimental mice were allotted into four groups (n = 20), designated as untreated control, omega-3-treated, cadmium-exposed, and cadmium–omega-3 groups. The hematological and biochemical assays were performed to achieve the study’s aim. Both hematological and biochemical profiles of cadmium-exposed mice (Group 3) manifested significant alterations, including increments and decrements, compared to that of untreated control mice. Concerning the biochemical profile (serum profile), group 2 animals (omega-3-treated group) demon-strated no significant changes, compared to the untreated control. Mice in group 4 (cadmium-exposed and omega-3-accessed) exhibited increased levels of total proteins, a significant increase in the levels of antioxi-dant markers, such as total thiols, glutathione, total antioxidant capacity, superoxide dismutase, glutathione peroxidase, and catalase, and a significant decrease in the levels of blood cadmium, alkaline phosphatase, alanine aminotransferase, aspartate aminotransferase, creatinine, blood urea nitrogen, urea, bilirubin, and oxidation markers (hydrogen peroxide and malondialdehyde), compared to the animals exposed to cad-mium (group 3). Tissue homogenates of the liver and kidney prepared from group 3 animals demonstrated parallel results to that revealed by serum biochemical analysis. It was concluded that omega-3 fatty acids (EPA/DHA) possess efficient antioxidant properties that effectively help to attenuate the oxidative stress induced by cadmium.
subject: Original Article
  topic: section
subject: antioxidant; biochemical profile; cadmium toxicity; omega-3 fatty acids
  topic: keywords
creator: Mohammed Al-Zharani
creator: Hassan Rudayni
creator: Mohammed Mubarak
creator: Saad Alkahtani
creator: Fahd Nasr
creator: Shaikha Albatli
creator: Abdullah S. Alawam
creator: Amin Al-Doaiss
creator: Mohammed S. Al-eissa
rights: Copyright (c) 2026 Mohammed Al-Zharani, Hassan Rudayni, Mohammed Mubarak, Saad Alkahtani, Fahd Nasr, Shaikha Albatli, Abdullah S. Alawam, Amin Al-Doaiss, Mohammed S. Al-eissa https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 270
ending page: 285
doi: 10.15586/ijfs.v38i1.3243

Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage
type: item
description: This study investigated the quality changes and their underlying mechanisms in wheat-stewed dough during storage at 4°C for various durations. Total plant count (TPC), pH, water activity (Aw), water distribution, texture properties, brightness (L*), microstructure; contents of free sulfhydryl groups (SH), disulfide bonds (S–S), glute-nin macropolymers (GMP), secondary protein structure, and turbidity were evaluated. With prolonged storage time, the TPC of wheat-stewed dough increased by 8.53%, whereas pH and L* decreased gradually, with increase in free water content. On the first day of storage, Aw was the highest, whereas pH decrease fastest at 1.47%. On the third day of storage, maximum breaking distance (119.25 mm) took place. Conversely, the contents of S-S bonds, GMP, and β-sheets exhibited an initial increase, followed by a decrease. The β-sheet content peaked on the fifth day (28%), coinciding with the lowest contents of S-S bonds and random coils. GMP content transitioned from accumulation to degradation on fifth day. The turbidity of noodles also reached its minimum on the fifth day. On the seventh day of storage, hardness, springiness, cohesiveness, and recovery of wheat-stewed dough decreased by 34.40%, 16.22%, 42.32%, and 28.58%, respectively. Based on the changes in S-S bond breakage, GMP depolymerization, β-sheet transformation, and turbidity, the critical point of dough proofing was established in 5 days.
subject: Original Article
  topic: section
subject: fresh wet noodles; low-temperature storage; quality changes; wheat-stewed dough
  topic: keywords
creator: Xiwu Jia
creator: Xiaohua Luo
creator: Yibo Li
creator: Zhili Ji
creator: Hongjian zhang
creator: Wangyang shen
rights: Copyright (c) 2026 Xiwu Jia, Xiaohua Luo, Yibo Li, Zhili Ji, Hongjian zhang, Wangyang shen https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 286
ending page: 297
doi: 10.15586/ijfs.v38i1.3032

Determination of the total phenolic content of commercially available green teas using an in vitro gastrointestinal system: a preliminary study
type: item
description: This preliminary study evaluated changes in total phenolic content and catechin and epicatechin levels in commercially available green teas through an in vitro digestion. Samples (1.5% dry tea in 100 mL water at 80°C) were analyzed for total soluble solids, pH, and color. The initial total phenolic content ranged from 381.19–1779.50 µg gallic acid equivalent/mL, decreasing to 315.22–1266.37 µg/mL in the small intestine. Epicatechin decreased from 7.64–13.97 µg/mL to 4.53–9.19 µg/mL, while catechin dropped from 13.13–24.03 µg/mL to 5.43–14.03 µg/mL. Significant decreases occurred across digestion, indicating reduced bioaccessibility of green tea polyphenols that may influence antioxidant and health effects.
subject: Original Article
  topic: section
subject: catechin; HPLC; green tea; in vitro assays; phenolic compounds
  topic: keywords
creator: Merve İnce Palamutoğlu
creator: Simge Sipahi
creator: Recep Palamutoğlu
creator: Cemal Kasnak
rights: Copyright (c) 2026 Merve İnce Palamutoğlu, Simge Sipahi, Recep Palamutoğlu, Cemal Kasnak https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 298
ending page: 307
doi: 10.15586/ijfs.v38i1.3356

Formulation and characteristics of bioactive compounds and antioxidant activity of moringa leaf herbal tea enriched with ginger (Zingiber officinale) and Javanese turmeric (Curcuma xanthorrhiza)
type: item
description: The study aims to evaluate an herbal tea formula made from Moringa oleifera leaves, combined with ginger and Javanese turmeric, and to analyze its effects on the tea’s characteristics and antioxidant activities. Five herbal tea formulas were created using M. oleifera leaf powder and spice powder, with the spices consisting of 50% ginger (Zingiber officinale) and 50% Javanese turmeric (Curcuma xanthorrhiza). The formulations were as follows: F1 (100% M. oleifera), F2 (90% M. oleifera + 10% spices), F3 (85% M. oleifera + 15% spices), F4 (80% M. oleifera + 20% spices), and F5 (75% M. oleifera + 25% spices). These formulas were analyzed for changes in characteristics and antioxidant activity. The results showed that the inclusion of ginger and Javanese turmeric—especially in the F5 formulation—did not significantly alter the tea’s carbohydrate, fat, moisture, antioxidant activity, total flavonoid, or total phenolic content. However, protein and ash contents decreased with higher spice concentrations. Sensory evaluation revealed that the F5 formulation was preferred by panelists because of its improved taste and aroma, suggesting that incorporating these spices enhances the sensory appeal of M. oleifera herbal tea without compromising its antioxidant and nutritional properties.
subject: Original Article
  topic: section
creator: Rienoviar
creator: Lukman Junaidi
creator: Ade Saepudin
creator: Dwi Pangesti Handayani
creator: Sintha Suhirman
creator: Puji Astuti
creator: Iceu Agustinisari
creator: Eddy Sapto Hartanto
creator: Santi Ariningsih
creator: Nilawati
creator: Feri Manoi
creator: Ahmad Suhendra
creator: Sitti Ramlah
creator: Ardinal
creator: Abdullah Bin Arif
rights: Copyright (c) 2026 Rienoviar, Lukman Junaidi, Ade Saepudin, Dwi Pangesti Handayani, Sintha Suhirman, Puji Astuti, Iceu Agustinisari, Eddy Sapto Hartanto, Santi Ariningsih, Nilawati, Feri Manoi, Ahmad Suhendra, Sitti Ramlah, Ardinal, Abdullah Bin Arif https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-01
publication date: 2026-01-01
starting page: 308
ending page: 320
doi: 10.15586/ijfs.v38i1.3280

Micellar extraction of lipophilic metabolites from turmeric
type: item
description: This work aimed to optimize the micellar extraction of bioactive compounds from turmeric, using sodium oleate as surfactant. Response surface methodology was employed, considering the independent variables: mass ratio of turmeric/micellar solution (MS) of sodium oleate (MSSO), surfactant concentration and extraction time (tE). The turmeric/MSSO ratio and surfactant mainly affected the process. The optimal conditions were as follows: turmeric/MSSO = 0.01, surfactant = 1.525% and tE = 6.6 min; and the dependent variables: TPC = 181.6 ± 3.0 mg gallic acid equivalent/g turmeric dry basis (db); DPPH• = 50.6 ± 1.1 mg Trolox equivalent (TE)/g turmeric db; ABTS•+ = 142.7 ± 7.9 mg TE/g turmeric db; curcumin = 11.6 mg/g turmeric db. Micellar extraction is a sustainable, economical, and simple process compared to the conventional ethanol method. .
subject: Original Article
  topic: section
subject: bioactive compounds; Curcuma longa L.; curcumin; micellar extraction; sodium oleate
  topic: keywords
creator: Misael Cortés Rodríguez
creator: Valentina Quintero Gómez
creator: Óscar Hernán Giraldo Osorio
rights: Copyright (c) 2026 Misael Cortés Rodríguez, Valentina Quintero Gómez, Óscar Hernán Giraldo Osorio https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-03
publication date: 2026-01-03
starting page: 321
ending page: 335
doi: 10.15586/ijfs.v38i1.3375

Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs
type: item
description: n the present study, the effect of the addition of fresh and dried broccoli florets and stems to kefir samples produced from camel milk with a rich nutrient profile on physicochemical and biochemical properties was investigated. Statistically very significant (p<0.01) differences were determined between the kefir samples in terms of antioxidant activity, organic acids, Na and some phenolic compounds. It was revealed that fresh and dried broccoli stems, which are evaluated as waste, provide positive contributions to camel kefir in terms of bioactive components and antioxidant capacity and, in some cases, are even superior to broccoli florets.
subject: Original Article
  topic: section
subject: antioxidant activity, bioactive components, broccoli florets, broccoli stems, camel kefir, drying process
  topic: keywords
creator: Murat Emre Terzioğlu
rights: Copyright (c) 2026 Murat Emre Terzioğlu https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-08
publication date: 2026-01-08
starting page: 336
ending page: 348
doi: 10.15586/ijfs.v38i1.3242

Protein digestibility of human milk, cow milk and goat milk in the in vitro static infant digestion simulation
type: item
description: Although the importance of human milk is well known, the search for alternatives continues today. Among these alternatives, goat and cow milk, which are industrial species, are in the first place. The literature has primarily focused on the digestive behaviour of human milk and infant formulas. In this study, the digestive behaviours of human, goat, and cow milks were examined at different stages of an infant digestion simulation. Throughout gastrointestinal digestion, a decrease in particle size was observed in human milk, whereas an increase in particle size was detected in cow and goat milk. The pH values of human milk, cow milk, and goat milk were determined to be 6.66, 6.79, and 6.71, respectively. The dry matter content was reported as 11.75%, 13.62%, and 11.0%. In addition to structural changes, significant increases in antioxidant capacity and ACE inhibitory activity (%) were observed during digestion, particularly in cow and goat milk. These biofunctional developments will shed light on the health benefits of cow and goat milk, as well as their potential use in the development of infant formulas. Characterisation of cow and goat milk digestive behaviour in situations of human milk deficiency will contribute to the development of new infant formulas and alternative products.
subject: Original Article
  topic: section
creator: Derya Saygili
rights: Copyright (c) 2026 Derya Saygili https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-15
publication date: 2026-01-15
starting page: 349
ending page: 358
doi: 10.15586/ijfs.v38i1.3297

Formulation and quality assessment of wheat germ and date powder-enriched biscuits: Rheological, textural, and microstructural properties
type: item
description: This study examines the incorporation of wheat germ (WG) and date powder (DP) into biscuit formulations to enhance their nutritional, rheological, and sensory properties. WG partially replaced wheat flour, while DP substituted sugar at different levels. Rheological analyses showed that WG increased dough strength and water absorption but lowered extensibility, whereas DP improved moisture retention and moderated the structural effects of WG. Both ingredients enhanced the nutritional profile by increasing dietary fiber, protein, and mineral contents. Texture and color analyses indicated that DP led to darker coloration due to Maillard reactions, while WG contributed to greater hardness. Moderate levels of both ingredients improved the biscuit’s internal structure and sensory acceptability. The optimized formulation provided a desirable balance of texture, flavor, and nutritional improvement. Overall, this study presents an approach to devel-oping functional bakery products by combining cereal by-products with natural sweeteners, supporting sus-tainable and health-focused food design.
subject: Original Article
  topic: section
subject: biscuit; date powder; functional food; rheology; texture; wheat germ
  topic: keywords
creator: Duygu Balpetek Külcü
creator: Elif Turabi Yolaçaner
rights: Copyright (c) 2026 Duygu Balpetek Külcü, Elif Turabi Yolaçaner https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-16
publication date: 2026-01-16
starting page: 359
ending page: 375
doi: 10.15586/ijfs.v38i1.3376

Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential
type: item
description: The study aimed to investigate the effects of mixed-mode autoclaving (MMA; sterilization of flour–water mixture; as control) and single-mode autoclaving (SMA; sterilization of flour and water separately) on the potential of the fermenting microorganism Lactiplantibacillus plantarum ATCC 8014 (L. plantarum), focusing on nutrient content, bioactive compounds, and antioxidant activity in millet flour. Pearl millet (Pennisetum glaucum (L.) R.Br.) flour mixed with water (1:4, w/v) was fermented with L. plantarum (108 colony-forming unit [CFU]/g) in a fermentor at 37°C for 12, 24, 36, 48, 60, and 72 h, with continuous stirring at 120 rpm, follow-ing sterilization in an autoclave (121.1°C; 15 psi; 15 min). SMA and MMA had varied effects on micronutrients and minerals, and fermentation affected them. Fermentation of L. plantarum results in substantially higher glucose production in SMA compared to MMA, whereas the opposite is true for fructose. SMA had higher glu-cose levels and lower fructose levels than MMA. The SMA L. plantarum and MMA-fermented samples showed similar trends in glucose and fructose changes. SMA samples contained higher total phenolic content (TPC) than MMA, while total flavonoid content (TFC) and total tannin content (TTC) remained unchanged. TPC and TFC increased gradually, while TTC decreased, after 72-h L. plantarum fermentation. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging rate in sterilized raw millet flour (0MMA) was lower than in raw millet flour, and it was also lower in SMA than in MMA. The DPPH scavenging rate of 0MMA increased significantly after 12 h of fermentation, reaching its peak at 36 h, with the MMA surpassing SMA in scavenging activity. High-performance liquid chromatography–mass spectrometry (HPLC-MS) analysis detected bioactive substances in SMA- and MMA-fermented millet, with some variations in their nature and levels. Overall, these results indicate that sterilization method and fermentation time are key factors in shaping …
subject: Original Article
  topic: section
subject: antioxidant activity; autoclaving; bioactive compounds; fermentation; Lactiplantibacillus plantarum ATCC 8014; nutrients; pearl millet
  topic: keywords
creator: Mohammed A. Mohammed
creator: Abu El Gasim A. Yagoub
creator: Pandurangan Subash-Babu
creator: Laila Naif Al-Harbi
creator: Hany M. Yehia
creator: Magdi Osman
creator: Abdullah Al Tamim
creator: Mohammed Yahya
creator: Ghedeir Alshammari
rights: Copyright (c) 2026 Mohammed A. Mohammed, Abu El Gasim A. Yagoub, Pandurangan Subash-Babu, Laila Naif Al-Harbi, Hany M. Yehia, Magdi A. Osman, Abdullah Al Tamim, Mohammed A. Yahya, Ghedeir M. Alshammari https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-01-23
publication date: 2026-01-23
starting page: 388
ending page: 420
doi: 10.15586/ijfs.v38i1.3313