Italian Journal of Food Science 2022-07-30T15:49:55+00:00 PROF. PAOLO FANTOZZI Open Journal Systems <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="" target="_blank" rel="noopener"><img src="" alt="" /></a></p> Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries 2022-06-06T14:54:26+00:00 Seung-Hyun Lee Hafiz Muhammad Shahbaz Se-Ho Jeong Seok-Young Hong Dong-Un Lee <p>The effect of pulsed electric field (PEF) treatment on the cell membrane permeabilization of potato tissue and the quality of French fries was investigated. Pulses with an electric field strength of 0.5, 1.5, and 2.5 kV/cm and a width of 20 μs were applied to the potato. PEF treatment permeabilized the membrane of potato cells. The magnitude of cell-membrane permeabilization was estimated by ion leaching and biological impedance tests and verified by microscopic observation. As the PEF field strength increased, the accumulation of neutral red dye decreased due to increased cell rupture. The index Z-values (relative cell membrane breakdown values) for 0.5-, 1.5-, and 2.5-kV/cm PEF-treated samples were 0.01, 0.28, and 0.52, respectively. PEF treatment at 2.5 kV/cm reduced the cutting force of potatoes by 33%; it also increased the degree of the crispness of French fries by 64% and decreased crude fat content by 28%. The total reducing sugar content was decreased by PEF treatment, which could be attributed to increased lightness and yellowness after frying. Therefore, PEF treatment improved the quality of French fries by increasing crispness, improving color, and reducing crude fat content.</p> 2022-08-03T00:00:00+00:00 Copyright (c) 2022 Seung-Hyun Lee, Hafiz Shahbaz, Se-Ho Jeong, Seok-Young Hong, Dong-Un Lee Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathways 2022-04-13T08:58:11+00:00 Mohammad Fahad Ullah Aamir Ahmad Showket H. Bhat Faisel M. Abuduhier Syed Khalid Mustafa Tariq Al-Qirim <p>Chemoprevention with alternative approaches is emerging as a significant component of therapeutic regimen for the management of various diseases in human population including cancer. The concept of personalized nutrition is attracting considerable interest as an effective and affordable strategy in the prevention of chronic diseases. It is acknowledged that diet-derived agents or non-dietary natural products are not only the source of traditional medicines but also the lead compounds for currently used pharmaceuticals with excellent efficacy against a number of human diseases. <em>Achillea</em> species (Asteraceae) are considered as functional foods, which are important constituents of traditional medicine and commonly consumed as herbal tea or food additives worldwide. The studies presented herein demonstrate the effects of the hydro-methanolic extract of <em>A. fragrantissima</em> against a panel of cancer cells that include breast cancer (MDA-MB-231,MCF-7,SKBR3), pancreatic cancer (BxPC-3, MiaPaCa-2), prostate cancer (LNCaP,C4-2B,PC-3), and lung cancer (A549). The experimental results presented in the study show that the extract, which is rich in structurally diverse phytochemicals, effectively inhibits the cell growth and induces apoptotic cell death in human cancer cells. The treatment of the cancer cells with the extract resulted in a progressive decrease in cell migration and invasiveness, demonstrating an effective anti-metastatic activity. The mechanism by which the extract exerts its effects against cancer cells potentially engages NF-κB signaling and downregulation of its target cytokines such as VEGF. The study provides evidence that partially support the importance of functional foods and highlights their significance in disease prevention.</p> 2022-08-15T00:00:00+00:00 Copyright (c) 2022 Mohammad Ullah, Aamir Ahmad, Showket Bhat, Faisel Abuduhier, Syed Mustafa, Tariq Al-Qirim Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides 2022-06-22T07:57:30+00:00 Zohra Chekroud Leila Djerrab Amer Rouabhia Mohamed Abdesselem Dems Imane Atailia Faiçal Djazy Mustapha Adnane Smadi <p>The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain <em>Bacillus paramycoides</em> to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. <em>Bacillus paramycoides</em> was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H<sub>2</sub>SO<sub>4</sub>) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.</p> 2022-08-23T00:00:00+00:00 Copyright (c) 2022 Zohra Chekroud , Leila Djerrab , Amer Rouabhia, Mohamed Abdesselem Dems, Imane Atailia , Faiçal Djazy, Mustapha Adnane SMADI Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq 2022-06-06T15:01:52+00:00 Ammar B. Altemimi Nawfal Alhelfi Athmar A. Ali Antonella Pasqualone Hafize Fidan Tarek Gamal Abedelmaksoud Angelo Maria Giuffrè Salam A. Ibrahim <p>The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The pres-ent study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of <em>Escherichia coli</em> and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.</p> 2022-09-28T00:00:00+00:00 Copyright (c) 2022 Ammar B. Altemimi, Nawfal Alhelfi , Athmar A. Ali , Antonella Pasqualone, Hafize Fidan , Tarek Gamal Abedelmaksoud , Angelo Maria Giuffrè, Salam A. Ibrahim Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation 2022-06-13T08:07:10+00:00 Maria Rachele Ceccarini Michela Codini Samuela Cataldi Bernard Fioretti Gabriele Brecchia Elisabetta Albi Tommaso Beccari <p>Goji berries are the most cultivated fruit crop in Asian countries as they contain many nutrients and health-promoting bioactive compounds. These health-promoting properties have recently stimulated the interest of food and nutraceutical industries in Europe, so this crop has spread within Italy, which has become the largest European producer. Several works on the chemical composition and biological activities of Chinese goji berries are available. In this review, the chemical and the nutritional profile of goji berries from <em>Licium barbarum</em> spp. cultivated in Italy are reported.</p> 2022-09-02T00:00:00+00:00 Copyright (c) 2022 Maria Rachele Ceccarini, Michela Codini, Samuela Cataldi, Elisabetta Albi, Bernard Fioretti, Gabriele Brecchia, Tommaso Beccari A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations 2022-05-09T09:33:16+00:00 Muhammad Ishfaq Wanying Hu Zhihua Hu Yurong Guan Ruihong Zhang <p>Ginger is a rhizome of the family <em>Zingiberaceae</em> and is one of the most commonly used spices in food and beverages worldwide. The pharmacological activities of ginger, including antioxidant, anti-inflammatory, anticancer, and protective effects against pain and gastrointestinal tract disorders, are primarily attributed to its phenolic compounds. However, knowledge about the mechanisms of toxicity, absorption, molecular targets, and dose–response relationship of ginger in human clinical studies is still elusive. The aim of this review is to give an overview of the current literature in the context of bioactive compounds and biological activities of ginger. Furthermore, recent findings regarding the absorption, tissue distribution, and nano-formulations of ginger bioactive compounds are discussed. The current <em>in vitro</em> and <em>in vivo</em> studies identified and validated ginger extracts and bioactive compounds, including gingerols, zingiberene, shogaols, and zingerone. Despite the data available regarding the pharmacological uses of ginger together with a deep mechanistic approach about the pharmacokinetic, pharmacodynamic and dose-response studies in humans is yet to be provided. Studies on the absorption, bioavailability, adverse reactions, and safe doses of the bioactive compounds of ginger will additionally improve its therapeutic applications. Nonetheless, the use of nano-formulations of bioactive compounds of ginger will be a more effective strategy in drug delivery. These novel evidences may bring ginger to the forefront of nutraceuticals for the treatment and/or prevention of various human health disorders.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Muhammad Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process 2022-06-21T12:50:37+00:00 Chawakwan Nitikornwarakul Rodjanawan Wangpradid Chirat Sirimuangmoon Somwang Lekjing Akihiro Nishioka Tomonori Koda <p>The objective of this study was to develop nutritious elderly diet formulations. Each formulation contained three components, pigmented rice flours from shear-heat milling, freeze-dried protein bouillon cube, and sesame oil. The final products were tested with 100 panelists and monitored for quality changes (physical, chemical, microbial, and sensory properties) for 6 months. The three developed formulations provided a suitable ratio of the main nutrients and adequate energy. The products were highly accepted (95%) and easy to swallow (score 4.2/5), indicating a high potential for launching in the elderly market. The products can retain their quality and achieve microbiology safety during storage.</p> 2022-08-06T00:00:00+00:00 Copyright (c) 2022 Chawakwan Nitikornwarakul, Rodjanawan Wangpradid, Chirat Sirimuangmoon, Somwang Lekjing, Akihiro Nishioka, Tomonori Koda