Italian Journal of Food Science https://itjfs.com/index.php/ijfs <p>The <strong>Italian</strong> <strong>Journal</strong> <strong>of</strong> <strong>Food</strong> <strong>Science</strong> is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.</p> <p> </p> <p align="center"><a href="https://itjfs.com/ojs/index.php/ijfs/issue/current" target="_blank" rel="noopener"><img src="https://itjfs.com/ojs/public/site/images/albertochied/IJFS-testataBN.jpg" alt="" /></a></p> Codon Publications en-US Italian Journal of Food Science 1120-1770 <h4>Copyright Agreement with Authors</h4> <p>Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to&nbsp;"Italian Journal of Food Science"&nbsp;the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.</p> <p>&nbsp;</p> <h4>License for Published Contents</h4> <p><img src="/ojs/public/site/images/albertochied/88x31.png" alt=""></p> <p>http://creativecommons.org/licenses/by-nc-nd/4.0/</p> <p>&nbsp;</p> <div>&nbsp;</div> Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries https://itjfs.com/index.php/ijfs/article/view/2180 <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> Seung-Hyun Lee Hafiz Muhammad Shahbaz Se-Ho Jeong Seok-Young Hong Dong-Un Lee Copyright (c) 2022 Seung-Hyun Lee, Hafiz Shahbaz, Se-Ho Jeong, Seok-Young Hong, Dong-Un Lee http://creativecommons.org/licenses/by-nc-nd/4.0 2022-08-03 2022-08-03 34 3 13 24 10.15586/ijfs.v34i3.2180 A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations https://itjfs.com/index.php/ijfs/article/view/2212 <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> Muhammad Ishfaq Wanying Hu Zhihua Hu Yurong Guan Ruihong Zhang Copyright (c) 2022 Muhammad Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang http://creativecommons.org/licenses/by-nc-nd/4.0 2022-07-29 2022-07-29 34 3 1 12 10.15586/ijfs.v34i3.2212 Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process https://itjfs.com/index.php/ijfs/article/view/2241 <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> Chawakwan Nitikornwarakul Rodjanawan Wangpradid Chirat Sirimuangmoon Somwang Lekjing Akihiro Nishioka Tomonori Koda Copyright (c) 2022 Chawakwan Nitikornwarakul, Rodjanawan Wangpradid, Chirat Sirimuangmoon, Somwang Lekjing, Akihiro Nishioka, Tomonori Koda http://creativecommons.org/licenses/by-nc-nd/4.0 2022-08-06 2022-08-06 34 3 25 34 10.15586/ijfs.v34i3.2241