International Journal of Food Science
 Journal metrics
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Acceptance rate11%
Submission to final decision133 days
Acceptance to publication20 days
CiteScore5.200
Journal Citation Indicator0.580
Impact Factor4.0

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

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 Journal profile

International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing and similar.

 Editor spotlight

Chief Editor, Giorgia Spigno, is a Professor of Food Science and Technology at Università Cattolica del Sacro Cuore. Her research focuses on the valorisation of agro-food waste, food product development, and food packaging.

 Special Issues

We currently have a number of Special Issues open for submission. Special Issues highlight emerging areas of research within a field, or provide a venue for a deeper investigation into an existing research area.

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Research Article

Essential Oil and Smoke Components of Artemisia absinthium and Hagenia abyssinica

Hagenia abyssinica and Artemisia absinthium are widely distributed tree species in Ethiopia and known for their traditional medicinal uses. The present study was conducted to determine the essential oil and smoke constituents of H. abyssinica and A. absinthium leaves using GC-MS. The main components of the A. absinthium essential oil were valencene (5.48%), bornyl acetate (5.15%), and trans-cinnamic acid (4.34%). 2-Bornanone (18.54%), o-cymene (12.80%), and nerolidol (7.04%) were the dominant components of the MeOH fraction of the smoke derived from the leaves of A. absinthium, while 2-propenoic acid butyl ester (46.49%), heptadecane (10.66%), and 9-octylheptadecane (7.78%) were the major components of the n-hexane fraction. The main components of the H. abyssinica essential oil were cis-davanone (14.73%), Aristolediene (9.31%), and cryptone (6.50%). β-Myrcene (12.59%), neophytadiene (11.54%), and limonene (11.27%) were the dominant components of the MeOH fraction of the smoke derived from the leaves of H. abyssinica. 1,3,5,7-Cyclooctatetraene (33.58%), prehnitene (7.01%), and heptadecane (5.46%) were the dominant components of the n-hexane fraction of the smoke derived from the leaves of H. abyssinica. The smoke components of A. absinthium and H. abyssinica were reported here for the first time.

Research Article

Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours

The beans’ protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments—drying (D), 3 h (SCD3), and 24 h (SCD24)—on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as . Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8–24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.

Research Article

Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

Beef is an important high-nutrition livestock product, and several byproducts, such as bovine cartilage, are produced during slaughter. To effectively utilize these agricultural and pastoral byproducts, combined (trypsin-papain) enzymolysis and cetylpyridine chloride purification methods were used to obtain chondroitin sulfate (CS) from the nasal cartilage of Shaanxi Yellow cattle. The effects of pH, temperature, and time on the CS yield during enzymatic hydrolysis were investigated, and the CS extraction process was optimized using response surface methodology. The best yield of CS was 21.62% under the optimum conditions of pH 6.51, temperature of 64.53°C, and enzymolysis time of 19.86 h. The molecular weight of CS from Shaanxi cattle nasal cartilage was 89.21 kDa, glucuronic acid content was %, protein content was %, and sulfate group content was %. The nasal cartilage CS of the Yellow cattle showed strong DPPH•, •OH, and ABTS+• radical scavenging abilities and ferrous reduction ability in the experimental concentration range. This study could contribute to “turn waste into treasure” and improve the comprehensive utilization of regional characteristic biological resources.

Research Article

Health Risk Assessment of Potentially Toxic Elements Contamination of Commonly Consumed Fruits in Bahir Dar Town, Northwest Ethiopia

Background. Excess accumulation of potentially toxic elements in frequently consumed fruits is a serious threat to human health. The aim of this study was to determine the levels of cadmium (Cd), chromium (Cr), copper (Cu), and lead (Pb) and to estimate the noncarcinogenic and carcinogenic health risks associated with their daily intake in commonly consumed fruits in Bahir Dar town, northwest Ethiopia. Methods. Three types of fruits (mango, banana, and orange) were collected using a simple random sampling method from open markets in Bahir Dar town. Wet digestion was used, and the concentration of potentially toxic elements was analyzed in the edible portion of the fruits. The average daily intake (ADI), hazard quotient (HQ), hazard index (HI), and target cancer risk (TCR) were estimated to assess the human health risks posed by the intake of those potentially toxic elements from the consumption of the studied fruits. Results. The concentrations of Cr and Cu were lower than the maximum limit of normal values in mango, banana, and orange. However, the Pb and Cd concentrations (mg kg-1) in mango were 0.576 and 1.771, respectively, which exceeded the FAO/WHO recommended permissible limits of 0.3 mg kg-1 and 0.2 mg kg-1, respectively. The ADI of potentially toxic elements was found to be lower than the maximum permitted tolerable daily intake in the studied fruits, and the HI values (mgday-1 kg-1) of all studied potentially toxic elements were lower than one in banana and orange, except mango (3.69). The TCR values for Pb, Cd, and Cr in banana and orange were and , respectively, which exceeded the recommended threshold risk limit (), but in mango (), the level was above the moderate risk limit (). However, the TCR value in all the studied fruits was above the recommended safe limit () set by the United States Environmental Protection Agency (US-EPA). Conclusion. The study revealed that the consumption of mango fruit in the studied areas may pose noncarcinogenic and carcinogenic adverse health effects.

Research Article

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in orange varieties, preserving its natural quality is essential to yield a product with favorable attributes and physical stability. Thus, the present study is aimed at assessing the effect of pectin, xanthan, and carboxymethyl cellulose (CMC) in a concentration range of 0–0.2% () along with mixing temperature on Brix, pH, acidity, density, turbidity, and viscosity of OC and at calculating the model equation for each attribute. The results showed that, except for CMC, the influence of concentration, type, and amount of hydrocolloid on pH changes was insignificant. Adding each hydrocolloid individually, in pairs, or threes reduced the density, and the measured density was lower at a mixing temperature of 4°C. Also, it was observed that mixing temperature was the only factor influencing turbidity, and the values were significantly lower at 80°C compared to 4°C. A significant interaction effect of xanthan concentration and mixing temperature on the Brix was observed. Adding hydrocolloids, except pectin, resulted in a significant () increase in viscosity, and xanthan had the greatest effect on the viscosity. A suitable model was designed using pectin and xanthan, pectin and CMC, and all three gums, resulting in a final OC product with high stability and improved physical and chemical attributes. The optimized values for Brix, pH, acidity, density, turbidity, and OC viscosity were achieved using 0.08% pectin, 0.19% xanthan, and 0.08% CMC at 80°C mixing temperature.

Research Article

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to retain a high-moisture sugar syrup, and hydrocolloids play a key role in shaping the visual appeal, flavour release, and texture of the gel network. This study investigates the potential substitution of gelatin in gummies with plant-based hydrocolloids like agar-agar and guar gum. It is also aimed at optimizing the level of functional ingredients like curcumin and piperine in standardized gummies through incorporation of turmeric and black pepper, respectively. These plant-based gelling agents mimic gelatin’s chewable, firm, and elastic texture, catering to broader consumption and suitability for versatile use. Consumer interest in healthier diets has spurred the transition towards plant-based functional foods, leading to the replacement of gelatin gummies with plant-based alternatives. Agar-agar significantly influences gummy texture by contributing to firmness, elasticity, and stable gel formation, imparting essential strength and consistency. Guar gum, recognized as a plant-based hydrocolloid, enhances gummy texture, consistency, and moisture retention through thickening and stabilization. While agar-agar and guar gum individually fell short in achieving the desired textural attributes in the gummies, their combined use (1% agar-agar and 5.5% guar gum) yielded optimal chewiness ( N), gumminess ( N), and high overall acceptability (8.96), resembling gelatin-based gummies. The optimized formulation included 40% sugar, 2% citric acid, 2% turmeric, and 0.6% black pepper. The developed vegan gummies contained  mg/100 g total phenols, % antioxidant capacity, % curcumin, and % piperine. Consequently, the combined use of agar-agar and guar gum emerged as stable and effective gelling agents, offering an alternative to gelatin for creating turmeric and black pepper-infused gummies with desirable texture and functional attributes.

International Journal of Food Science
 Journal metrics
See full report
Acceptance rate11%
Submission to final decision133 days
Acceptance to publication20 days
CiteScore5.200
Journal Citation Indicator0.580
Impact Factor4.0
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