Italian Journal of Food Science <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> 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></p> <p>&nbsp;</p> <div>&nbsp;</div> Marjoram oil attenuates oxidative stress and improves colonic epithelial barrier function in dextran sulfate sodium-induced ulcerative colitis in Balb/c mice <p>In this study, we explored the effects of marjoram oil (MO) on dextran sulfate sodium (DSS)-induced colitis in Balb/c mice. Marjoram oil was found to significantly reduce the severity of DSS-induced colonic inflammation, as reflected by improved disease activity index, prevented colon length shortening, lower histopathological score, decreased myeloperoxidase activity, and reduced interlukin 6 (IL-6) levels. Moreover, marjoram oil pretreatment enhanced the colonic epithelial integrity by decreasing paracellular permeability. Marjoram oil was found to clearly reduce the colonic levels of thiobarbituric acid reactive substances assay and enhance the activity of superoxide dismutase, catalase, and glutathione sulfhydryl content. Marjoram oil could exert a protective effect on ulcerative colitis through its anti-inflammatory and antioxidant properties.</p> Bouayad DI Hadria Grar Sadia Berzou Omar Kheroua Djamel Saidi Hanane Kaddouri Copyright (c) 2023 Ismahan Bouayad Debbagh, Hadria Grar, Omar Kheroua, Djamel 2023-03-16 2023-03-16 35 1 106 117 10.15586/ijfs.v35i1.2320 Nutrigenomics: linking food to genome <p>Nutrigenomics has an undoubtedly immeasurable potential for revamping human health. It has become an important regimen due to its consequential role in medical and nutritional sciences. It is an interdisciplinary science that amalgamates the information from physiology, pathology, genetics, molecular biology, and nutrition to establish the effects of ingested nutrients on expression and regulation of genes. The ultimate aim of nutrigenomics is to ascertain the nutritional requirement of an individual in accordance with genetic makeup. Moreover, it aims to purvey treatment in the management of certain ailments having a dietary role based on individual’s genomic profile. Therefore, vast research in the field of nutritional genomics is a dire need to make people aware regarding their health and diet relationship. Here, we have given an overview of nutrigenomics coupled with novel technologies to produce utilitarian information for health professionals and researchers by divulging certain properties that interfere with the genomic machinery.</p> Asma Jabeen Geetika Malik Javid Iqbal Mir Rozy Rasool Copyright (c) 2023 Asma Jabeen, Geetika Malik, Javid Iqbal Mir, Rozy Rasool 2023-01-26 2023-01-26 35 1 26 40 10.15586/ijfs.v35i1.2262 Beneficial properties of zeolite <p>Our focus was to obtain an overall picture of the different beneficial properties of zeolite, based on its chemical and physical characteristics, which depend on zeolite absorption and exchange of ions. These characteristics make them very useful for various applications, including agriculture (as an animal feed additive and in food technology production), veterinary and human medicine, ecology, certain manufacturing, and cosmetics. Zeolite has pleiotropic effects, and the most important of them are detoxifying, antioxidant, and anti-inflammatory roles. We wanted to underline, with the review of the scientific literature, the positive medical beneficial effects of zeolite on the general health status.</p> Gordana Oggiano Biljana Pokimica Tamara Popović Marija Takić Copyright (c) 2023 Gordana Oggiano, Biljana Pokimica, Tamara Popović, Marija Takić 2023-03-09 2023-03-09 35 1 72 78 10.15586/ijfs.v35i1.2325 Use of salicylic acid during cultivation of plants as a strategy to improve its metabolite profile and beneficial health effects <p>Chemical elicitors in plants during cultivation have been applied in soil, hydroponic solutions, or sprayed on the leaves to induce physiological changes and stimulate the production of bioactive compounds. Salicylic acid (SA) is a phenolic compound present in plants with multiple functions, including stimulus of plant growth and induction of plant defense responses under conditions of stress. Recently, the use of SA as elicitor has generated much interest, due to the growing number of studies demonstrating its positive effects in fruits, vegetables, and herbs on the induction of phytochemicals, mainly phenolic compounds, alkaloids, saponins, carotenoids, among others. The health benefits of plant materials treated with SA are mainly their antioxidant capacities determined by the 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrilhidrazil (DPPH) assays and anti-inflammatory properties determined in vitro, as well as hypoglycemic and hypolipidemic properties and renal protection evaluated by in vivo studies. Therefore, the exogenous application of SA during cultivation of different plants could be an alternative to increase their economic value and could be the basis for designing standardized procedures in the production of bioactive compounds.</p> Humberto Ramos-Sotelo Marely G. Figueroa-Pérez Copyright (c) 2023 Humberto Ramos-Sotelo, Marely Graciela Figueroa-Pérez 2023-03-09 2023-03-09 35 1 79 90 10.15586/ijfs.v35i1.2332 Health benefits of co-supplementing mealworm protein hydrolysate and cranberry fruit extract <p>The demand for valuable protein sources is increasing. The mealworm has been highlighted as a good source of protein. Nevertheless, beneficial effects of mealworm such as the antioxidative and/or anti-inflammatory effects are rarely studied. It is well-known that cranberry fruit has a strong antioxidant effect. The biologically active compounds in mealworm and cranberry could boost the antioxidative and/or anti-inflammatory effects. The current study investigated the interactive effects of mealworm protein hydrolysate (MWPH) and cranberry fruit extract (CFE) in mammals. We evaluated growth performance, relative organ weight, immune responses, antioxidant enzyme activities, blood properties, and fecal microflora. A 2 × 2 factorial experimental design was used. The co-supplementation of MWPH and CFE improved serum glutathione peroxidase. MWPH affected a lower serum IL-1β and fecal <em>Clostridium</em> density. The co-supplementation appeared more effective in terms of good health and potentially the prevention of disease.</p> Jae Hong Park Sang In Lee Woo Sung Kwon Sungbo Cho In Ho Kim Copyright (c) 2022 Jae Hong Park, Sang In Lee, Woo Sung Kwon, Sungbo Cho, In Ho Kim 2023-01-02 2023-01-02 35 1 1 9 10.15586/ijfs.v35i1.2264 Polygonatum polysaccharide attenuates inflammation through inhibiting NLRP3 inflammasome in diabetic cardiomyopathy rats <p>Polygonatum polysaccharide (PP) has good myocardial protection. This study aims to find whether PP can relieve inflammation and play a protective role in diabetic cardiomyopathy (DCM). Intraperitoneal injection of streptozotocin was used to induce DCM in rats, which were then separated into four groups: model group, PP-200 group (200 mg/kg PP), PP-400 group (400 mg/kg PP), and Met group (120 mg/kg metformin). Both control (NC) and model groups of rats were administered normal saline. According to the kit instructions mentioned on the kit, the levels of blood glucose, glycosylated hemoglobin, insulin (INS), and myocardial enzymes (creatinine kinase, B-type natriuretic peptide, and cardiac troponin I) were measured after 8 weeks. Cardiac function was detected by echocardiography. Hematoxylin and eosin (HE) and Masson staining were used to observe pathological changes. Myocardial RNA and protein levels of NLR family pyrin domain containing 3 (NLRP3), caspase-1, and Gasdermin D (GSDMD) were quantified through reverse transcription-polymerase chain reaction and Western blotting analysis. The <em>in vivo</em> findings showed that PP could reduce blood glucose, glycosylated hemoglobin, and INS levels, enhance heart functioning, restore histological alterations and myocardial enzymes, and relieve myocardial fibrosis. Furthermore, PP suppressed the expressions of NLRP3, caspase-1, and GSDMD. PP could reduce inflammation in DCM rats by suppressing NLRP3 inflammasome.</p> Chun-chun Zhao Meng Zhang Jian-fei Peng Yao-yao Ma Xiao-ni Zhao Zhong-yu Wen Shu-shu Wang An-lu Shen Hui Shi Copyright (c) 2023 Chun-chun Zhao, Meng Zhang , Jian-fei Peng , Yao-yao Ma , Xiao-ni Zhao , Zhong-yu Wen , Shu-shu Wang , An-lu Shen, Hui Shi 2023-01-11 2023-01-11 35 1 10 18 10.15586/ijfs.v35i1.2263 Amino acid and fatty acid compositions of texturized vegetable proteins <p>Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%.</p> Davide De Angelis Antonella Pasqualone Giacomo Squeo Francesco Caponio Carmine Summo Copyright (c) 2022 Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Francesco Caponio, Carmine Summo 2022-01-11 2022-01-11 35 1 19 25 10.15586/ijfs.v35i1.2265 Qualitative characteristics of four Sicilian monofloral honeys from Apis mellifera ssp. sicula <p>Four monofloral honeys, obtained from the Sicilian black bee by foraging on thistle, sulla, chestnut and eucalyptus, were studied. Results showed that the phenolic composition of chestnut honey was the highest (316 mg gallic acid equivalent GAE/kg), while that of sulla honey was the lowest (122 mg GAE/kg). Data confirmed a correlation between the total phenol content and colour intensity in chestnut honey, which was the darkest of the four samples. Sulla honey showed the highest antioxidant activity, while eucalyptus honey had the highest mineral content (K, Ca, Mg, and Na). Thistle honey showed the most intense floral and fruity aromas, as well as an intense -yellow colour. Principal component analysis showed the potential to discriminate different honeys in three different quadrants.</p> Paola Bambina Francesca Malvano Claudio Cinquanta Donatella Albanese Andrea Cirrito Francesca Mazza Onofrio Corona Copyright (c) 2023 Paola Bambina, Francesca Malvano, Claudio Cinquanta, Donatella Albanese, Ancrea Cirrito, Francesca Mazza, Onofrio Corona 2023-02-02 2023-02-02 35 1 41 48 10.15586/ijfs.v35i1.2219 Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour <p>The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acrylamide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample containing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.</p> Alessia Benanti Mansour Rabie Ashkezary Ignazio Maria Gugino Michele Canale Samira Yeganehzad Aldo Todaro Copyright (c) 2023 Alessia Benanti, Mansour Rabie Ashkezary, Ignazio Maria Gugino, Michele Canale, Samira Yeganehzad, Aldo Todaro 2023-02-22 2023-02-22 35 1 49 56 10.15586/ijfs.v35i1.2291 Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil <p>In Lebanon, olive oil plays an essential role at both economic and social levels. However, factors influencing its quality are rarely addressed. This preliminary study is the first analysis to show a comparison between ancient and adult virgin olive oil trees in Lebanon. Analysis of pedo-climatic conditions and physicochemical parameters of virgin oil samples taken from ancient and adult trees from three Lebanese regions (Bechmizine, Kfaraaka, and Kawkaba) and at two different harvest periods showed that these parameters differed significantly among cultivation regions, while the tree age and harvest time had a lower effect. We observed that the oil obtained from adult trees of Kawkaba region during the first harvest period (green to reddish stage of fruit maturity) had the best quality, compared to all other samples. Oil produced from these trees showed the highest polyphenol content, a relatively higher composition of tocopherols, oleic acid, monounsaturated fatty acids, and trans fatty acids C18: 1–C18: 2, with relatively low acidity and peroxide values. It was concluded that the quality of virgin olive oil was associated with its chemical composition, and was the result of a complex interaction between several environmental factors associated with the area of cultivation, tree age, and harvest time.</p> Antonio El Chami Paola Conte Georges Hassoun Antonio Piga Copyright (c) 2023 Antonio El Chami, Paola Conte, Georges Hassoun, Antonio Pega 2023-02-26 2023-02-26 35 1 57 71 10.15586/ijfs.v35i1.2286 Fermented nondairy functional foods based on probiotics <p>Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in nondairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.</p> Pınar Şanlıbaba Copyright (c) 2023 Pinar Şanlibaba 2023-03-10 2023-03-10 35 1 91 105 10.15586/ijfs.v35i1.2279