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> WINE INTOLERANCE IN ITALY: A PILOT STUDY https://itjfs.com/index.php/ijfs/article/view/1853 <p>Intolerance to wine has been investigated under different aspects. In our study, we explored intolerance/allergy reactions in Italy by means of a survey including 901 questionnaires.</p> <p>Prevalence of wine or beer intolerance was 6%, of which 11 reported that was verified by a doctor. Odds ratio for wine intolerance with another declared allergy/intolerance is 1.6.</p> <div>In conclusion, we observed a high prevalence of intolerance to wine in Italy, highlighting that some sections of the population (young people and women) may be more exposed to these phenomena.</div> F. CERUTTI M.I. CRESCIO A. COSTANTINI P.L. ACUTIS E. VADUANO S. PELETTO Copyright (c) 2020 Francesco Cerutti, Ines Crescio, Antonella Costantini, Pier Luigi Acutis, Enrico Vaudano, Simone Peletto http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1853 LACTIC ACID BACTERIA MICROBIOTA OF “PIROT`S KASHKAVAL” https://itjfs.com/index.php/ijfs/article/view/1917 <p>“Pirot`s kashkaval” represents an autochthonous dairy product belonging to pasta-filata cheeses. In order to determine the changes in the lactic acid bacteria microbiota during 60 days of ripening, 315 lactic acid bacteria strains isolated from ewe`s and cow`s milk cheese were identified as <em>Enterococcus faecium, Pediococcus acidilactici, Pd. pentosaceus, Lactobacillus casei/rhamnosus, Lb. plantaum, Lb. casei, Lb. fermentum, Lb. paracesei, Lb. rhamnosus </em>and<em> Streptococcus macedonicus</em>. Enterococci were the most dominant strains. In the final stages of ripening, the increase of the population of <em>Lb. casei</em> and <em>Pd. acidilactici</em> was observed for ewe`s and cow`s milk cheese, respectively.</p> D. BOJANA M. NEBOJŠA C. DRAGOLJUB S. DRAGIŠA Copyright (c) 2020 Bojana Danilovi? http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1917 PHYTOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF SEVERAL FIG (FICUS CARICA L.) ECOTYPES https://itjfs.com/index.php/ijfs/article/view/1884 <p>In this study, phenolics and reducing sugar` compositions of fig fruits (27 Tunisian ecotypes) were analyzed. In addition, the antioxidant activity was determined by two methods; the ABTS and the DPPH assays. Phytochemical composition of the 27 fig ecotypes was found to be very diverse, as the total polyphenols varied from 51.50 (‘<em>Bouholi’</em>) to 100.23 (‘<em>Nasri’</em>) mg gallic acid equivalent/100 g fresh weight. Total flavonoids also varied from 0.33 (‘<em>Bayoudhi1’</em>) to 17.59 (‘<em>Soltani Ahmar’</em>) mg quercetin equivalent/100 g fresh weight, and total anthocyanins extended from 1.61 (‘<em>Besbessi’</em>) to 11.67 (‘<em>Zidi2’</em>) mg/100 g fresh weight. Additionally, DPPH % inhibition ranged from 11.37 (‘<em>Besbessi’</em>) to 64.73 % (‘<em>Bouharrag’</em>) and ABTS from 38.50 (<em>Sawoudi5</em>) to 676.13 (‘<em>Nemri’</em>). The ecotypes ‘Zergui’ and ‘Nasri’ had the highest contents of glucose (5.68 and 4.83 g/ 100 g FW, respectively) and fructose (5.43 and 4.69 g/ 100 g FW, respectively). The results also showed that fig fruits are a good and valuable source of natural antioxidants that can be used in food and medical sectors.</p> F. ALJANE M.H. NEILY A. MSADDAK Copyright (c) 2020 Aljane Mohamed Fateh http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1884 LARVAL STAGES OF SULCASCARIS SULCATA (NEMATODA: ANISAKIDAE) IN SCALLOPS FROM THE NORTHERN ADRIATIC SEA: IMPLICATIONS FOR SEAFOOD CONTROL AND SURVEILLANCE https://itjfs.com/index.php/ijfs/article/view/1893 <div>A survey of fresh great Mediterranean scallops (Pecten jacobaeus) and frozen queen scallops (Aequipecten opercularis) collected from the northern Adriatic Sea demonstrated the presence of nematode larvae that were morphologically and molecularly identified as Sulcascaris sulcata. The presence of this nematode in the northern Adriatic Sea has been described in the logger head sea turtle, which is the final host, but it was only recently described in the intermediate molluscan host. Affected scallops present rust-brown lesions in the adductor muscle. In this study, necroscopic and histopathological lesions are described in affected scallops. Furthermore, the detrimental effects of this parasite on the commercialization of scallops under the current European legislation concerning the hygiene of seafood products are evaluated.</div> T. PRETTO A. VETRI F. TOSI S. RAVAGNAN A. MICHELUTTI S. KAPLLAN F. QUAGLIO G. ARCANGELI Copyright (c) 2020 TOBIA PRETTO, ALESSIA VETRI, FEDERICA TOSI, SILVIA RAVAGNAN, ALICE MICHELUTTI, SULAJ KAPLLAN, FRANCESCO QUAGLIO, GIUSEPPE ARCANGELI http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1893 BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORAGE AND BOILING https://itjfs.com/index.php/ijfs/article/view/1744 <p>This study measured the changes in bioactive compounds [L-ascorbic acid (AA) and total phenolic (TP) compounds] and antioxidant activity (measured in Trolox equivalents, TE) in six potato (<em>Solanum tuberosum</em> L.) varieties with yellow, light-yellow, and cream-coloured flesh after several different treatments. The experimental materials included raw tubers and peeled and unpeeled potato tubers that had been cooked. Analyses were conducted immediately after harvest and after 3 months of storage at 5°C and 8°C. Flesh colour significantly affected the AA and TP contents in tubers. The difference between the AA content in cream- and yellow-coloured tubers was 12.5%, and between cream and light-yellow tubers was 16.5%. Differences in TPs between the different flesh colours did not exceed 33%. Significant losses of AA were found in yellow- and light-yellow-fleshed tubers that had been peeled and cooked after harvest (44 and 46%, respectively). Cooking peeled tubers significantly decreased the antioxidant activity in potatoes regardless of the flesh colour and storage treatment. The unpeeled cooked tubers had significantly higher antioxidant activities than raw tubers after harvest. Irrespective of the flesh colour, high linear correlations were found between (AA)×(TE) for cooked peeled tubers. A significant determination coefficient (R<sup>2</sup>) was observed between (TPs)×(TE) for raw and cooked unpeeled light-yellow and yellow-coloured tubers. The linear relationship between TPs and TE after cooking was significant for unpeeled tubers. The greatest matching of the model characteristics of the interdependence of features (?<sup>2</sup>) (AA)x(TE) was 75%, and for the model TPs and TE 80%.</p> M. GRUDZIŃSKA D. MAŃKOWSKI Copyright (c) 2020 Magdalena Grudzi?ska; Dariusz Ma?kowski http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1744 A CONTINUOUS STUDY ON QUALITATIVE ASSESSMENT OF REHYDRATED 'ANNURCA' APPLE: INFLUENCE OF PROCESS CONDITIONS AND DRYING PRE-TREATMENT https://itjfs.com/index.php/ijfs/article/view/1906 <div>In a previous paper the effect of chemical pre-treatment on quality attributes of ‘Annurca’ apple slabs dried at different temperatures was investigated. Herein, we evaluated the effect of the same pre-treatment on the quality attributes of the same dried ‘Annurca’ apple samples rehydrated at two temperatures. Specifically, slabs were initially pre-treated in a dipping solution containing trehalose, sodium chloride, sucrose. Then, they were dried by using a convective dryer at 50°, 55°, 60°, and 65°C, and rehydrated at 30° and 70°C by immersion in water. The combination of pre-treatment, drying at 65°C and rehydration temperature of 30°C enabled to obtain the best preservation of rehydration indices (i.e, water absorption capacity), structure and colour properties. On the contrary, the highest antioxidant activity (EC<sub>50</sub>) in treated samples was found at the lowest drying temperatures (50° and 55°C) among those investigated and rehydration temperature of 30°C. The PCA provided different behaviours among untreated and treated dried apples when rehydrated at 30° and 70°C, demonstrating that this pre-treatment combined with drying/rehydration temperatures influenced the quality attributes of rehydrated samples.</div> B. ÖNAL G. ADILETTA M. SODO M. DI MATTEO P. RUSSO Copyright (c) 2020 Begum Onal, Giuseppina Adiletta, Maurizio Sodo, Marisa Di Matteo, Paola Russo http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1906 PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY EVALUATION OF VOLUMINOUS BREADS ENRICHED BY PURSLANE (PORTULACA OLERACEA L.) https://itjfs.com/index.php/ijfs/article/view/1923 <div>Portulaca oleracea (purslane) can be used as a vegetable and herb for medical and food products. The aim of this study was to investigate the psychochemical, rheological, and sensory properties of voluminous breads enriched by different amounts of purslane powder (0, 5, 10, and 15%) were compared to a control group. The results showed that, with an increase in the concentration of Purslane in samples, water absorption capacity, stability under mixer, and softening level increased. Adding 15% of purslane powder decreased farinograph quality number significantly. Addition of purslane powder also improved resistance to extension and decreased extensibility, energy, and viscosity of the dough significantly. In terms of sensory properties, the sample with 15% purslane powder obtained the minimum score and other samples had acceptable conditions in terms of different sensory properties like taste, texture, color, odor, and general acceptability. In summary incorporation of purslane in voluminous bread is feasible and the optimum percentage of the purslane powder is 10% for the best acceptance in sensory evaluation.</div> M. DELVARIANZADEH L. NOURI A. MOHAMMADI NAFCHI H. EBRAHIMI Copyright (c) 2020 Abdorreza Mohammadi Nafchi, Mehri Delvarianzadeh, Leila Nouri, Hossein Ebrahimi http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1923 EXPLORING THE EFFECT OF APRICOT ADDITION ON NUTRITIONAL, ANTIOXIDANT, TEXTURAL AND SENSORY CHARACTERISTICS OF COOKIES APRICOT SUPPLEMENTED FUNCTIONAL COOKIES https://itjfs.com/index.php/ijfs/article/view/1832 <div>Current study was designed to explore the nutritional and antioxidant potential of Pakistani apricot’s varieties (Marghulam, Halman, Kakas and Shakanda). The highest values of moisture, crude fat, crude protein, fiber and ash (7.95±0.05%, 2.29±0.07%, 3.22±0.06%, 3.82±0.91% and 4.26±0.08%) were found in Marhulam. The maximum value of total phenolic contents (TPC) 30.75±0.09mg/100gGAE and DPPH 40.64±0.04% was determined in Marghulam and Halman respectively. Cookies were prepared with incorporation of apricot powder (10%) and evaluated for compositional, mineral, TPC, antioxidant activity, physical parameters, color, texture and sensory attributes. Based on sensory evaluation, cookies supplemented with 10% Marghulam flour got the highest score.</div> M. AZIZ I. YASMIN R. BATOOL W.A. KHAN S. NAZ F. ASHRAF M. AZAM A. KHALIQ R. IQBAL Copyright (c) 2020 Mahwash Aziz, Iqra Yasmin, Rizwana Batool, Fakhra Ashraf, Wahab ali Khan, Muhammad Azam, Saima Naz http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1832 CHANGES IN PHYSICO-CHEMICAL TRAITS AND ENZYMES OXIDATIVE SYSTEM DURING COLD STORAGE OF ‘FORMOSA’ PAPAYA FRESH CUT FRUITS GROWN IN THE MEDITERRANEAN AREA (SICILY) https://itjfs.com/index.php/ijfs/article/view/1919 <div>In this study, the effects of cold storage (5±0.5°C and relative humidity of 90±1%) on the quality of fresh papaya slices packed in a passive atmosphere with a semi-permeable film were evaluated. Physico-chemical traits such as total soluble solids, reducing sugar, pH increased during storage as well as the polyphenols, carotenoid content and antioxidant activity that reaching the highest values at end of trials. Changes in colorimetric parameters resulted in a significant decrease after 4 days of hue angle values, which then remained constant. The cutting process enhanced the antioxidant enzymes activity such as superoxide dismutase, catalase and ascorbate peroxidase. The analysis of the main components showed physical-chemical, qualitative, and enzymatic changes in papaya samples during cold storage, showing a shift from negative to positive values along the PC1 and indicating a qualitative decay of sliced papaya.</div> G. ADILETTA M. DI MATTEO D. ALBANESE V. FARINA L. CINQUANTA O. CORONA A. MAGRI M. PETRICCIONE Copyright (c) 2020 luciano cinquanta, Giuseppina, Marisa Di matteo, Donatella Albanese, Vittorio Farina, Onofrio Corona, Anna Magri, Milena Petriccione http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1919 TREND OF POLYCHLORINATED DIBENZO-P-DIOXINS AND DIBENZOFURANS (PCDD/PCDFS) IN BEEHIVE MATRICES https://itjfs.com/index.php/ijfs/article/view/1765 <p>Polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/PCDFs) are well-known persistent organic pollutants (POPs) with highly toxic potential. These compounds are released in the environment as a complex mixture of various congeners which shown significant physico-chemical differences, as well as different environmental fates. PCDD/PCDF mixtures change spatially and temporally in the environment and biota, complicating the risk assessment and regulatory control for human and animal exposure. Considering the well-known role of honeybees as bioindicators for pesticides, heavy metals and other chemicals, the present study has been developed to assess the use of honeybees and honeybee products in biomonitoring projects about PCDD/PCDFs. &nbsp;Three Dadant-Blatt type beehives, located since March 2017 in the headquarter of Ducati Motor Holding S.p.A. (Borgo Panigale, Bologna, Italy) have been used as monitoring stations. Honeybees, honey and beeswax have been sampled and analyzed for PCDD/PCDFs detection in June and in September of the same year. Among the analyzed matrices, beeswax has shown the highest WHO-TEQ values, probably due to its lipidic nature capable of accumulating fat-soluble, non-volatile, persistent organic pollutants. Hexaclorodibenzo-p-dioxin (HxCDD), usually measured in vegetables and fruits, has been detected only in honey samples. Maximum levels of PCDD/PCDFs are settled by Commission Regulation (EC) No 1259/2011 of 2 December 2011, but only on animal-derived products. Considering the role of dietary-model adopted by the consumers on toxic substances dietary intake and associated exposure risks, limits on botanical derived products are needed. But more controls about bee-products are advisable also in order to reduce the exposure risk for bees and for protecting biodiversity.</p> S.M.R. TULINI R.M. SPECCHIA O.R. LAI C. MUCCIOLO M. AMORENA G. CRESCENZO Copyright (c) 2020 Serena Maria Rita Tulini, Raffaello Specchia, Olimpia Rosa Lai, Claudio Mucciolo, Michele Amorena, Giuseppe Crescenzo http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1765 SCREENING OF EXTRA VIRGIN OLIVE OIL-IN-BITTER ORANGE JUICE (O/W) NANO-EMULSIONS STABILIZED WITH DIFFERENT FOOD-GRADE SURFACTANTS: A MODEL SYSTEM FOR NATURAL DAILY USE SALAD DRESSING https://itjfs.com/index.php/ijfs/article/view/1910 <p>Olive oil-in-bitter orange juice (O/W) nano-emulsions were prepared by phase inversion composition method at 25 °C. The emulsions were formulated with extra virgin olive oil as an oil phase, bitter orange juice (pH 2.57) as an aqueous phase and binary combinations of polyoxyethylene sorbitan monooleate, sorbitan monooleate, sucrose monopalmitate and sunflower lecithin as surfactants. Visual appearance, transparency, microstructure and particle size distribution of the nano-emulsions were influenced by the surfactant type and concentration. The current study may promote usage of bitter orange for flavoring and acidifying salads via increasing consumer awareness, and to promote being fit with daily diet routines.</p> Ş. YALÇINÖZ E. ERÇELEBI C. SOLANS T. TADROS Copyright (c) 2020 ?elale YALÇINÖZ, Emine Erçelebi, Conxita Solans, Tharwat Tadros http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1910 MANGO-SEED EXTRACT AND SULPHITES AS PROMOTERS OF COLOR AND BIOACTIVE COMPOUNDS RETENTION DURING TRAY DRYING OF MANGO SLICES https://itjfs.com/index.php/ijfs/article/view/1787 <div>The study objective was to evaluate effect of mango-seed extract alone or in combination with sodium metabisulphite on the content of vitamin C, free phenols, six phenols compounds, and total carotenes, and color in mango slices dried at 60ºC until 15% moisture. From drying curves were calculated effective diffusivities [1.17-1.35x10<sup>-9</sup> m<sup>2•</sup>s<sup>-1</sup>] and drying rate constants [1.53±0.90x10<sup>-3</sup>-2.27±0.80x10<sup>-3</sup>] using Midilli’s model. Results showed that combination of mango-seed extract with sodium metabisulphite has an important role in retention of vitamin C and carotenes, and an enrichment of phenolic compounds was found in dried mango slices.</div> A. JIMÉNEZ-DURÁN N.F. SANTOS-SÁNCHEZ B. HERNÁNDEZ-CARLOS H.R. JULIANI R. SALAS-CORONADO Copyright (c) 2020 Analleli Jiménez-Durán, MSc., Norma Francenia Santos-Sánchez, PhD, Beatriz Hernández-Carlos, PhD, Héctor Rodolfo Juliani, PhD, Raúl Salas-Coronado http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1787 INFLUENCE OF DIFFERENT PRETREATMENTS AND CHAPTALIZATION TYPES ON THE PHYSIOLOGICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA L.) WINE https://itjfs.com/index.php/ijfs/article/view/1877 <div>The effects of pretreatment (pectinase and CaCO<sub>3</sub>) and chaptalization (sugar and puree concentrate) on the quality of apricot wine were investigated. Pectinase-treated apricot wines had increased amounts of total phenolics, flavonoid compounds, as well as antioxidant activities. The apricot wine chaptalized with puree concentrate and treated with pectinase (PCP) showed the highest total acidity and some organic acid contents, which resulted in the strongest sourness. In contrast, the apricot wine treated with pectinase and CaCO<sub>3</sub> (SCPC and PCPC) showed the lowest total acidity and least sourness. Antioxidant activities of PCP and PCPC wines were higher than other wines, and other pectinase-treated wines were also higher than the control wine. Volatile higher alcohols and terpenes increased in all the pectinase-treated wines, whereas volatile ester compounds were decreased. Sensory evaluation showed that SCPC, PCP, and PCPC wines obtained significantly high flavor scores, and SCPC and PCPC wines obtained the highest overall preference scores.</div> K.-T. CHOI S.-B. LEE J.-S. CHOI H.-D. PARK Copyright (c) 2020 Kyu-Taek Choi, Sae-Byuk Lee, Jun-Su Choi, Heui-Dong Park http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1877 METABOLOMIC PROFILING, ANTIOXIDANT, ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITY OF MEDEMIA ARGUN PALM https://itjfs.com/index.php/ijfs/article/view/1883 <div>Metabolomic profiling, antioxidant, anticancer and antimicrobial activity of three parts (leaves, male parts and fruits) of the Medemia argun palm were evaluated. Secondary metabolites content showed a significant difference among the evaluated parts. Multivariate data analysis (MVDA) classified the parts into three groups based on their metabolomic profiling and the total antioxidant capacity (TAC) of their extracts. The highest content of secondary metabolites, particularly in the leaves and fruits, was reflected in the DPPH radical scavenging activity and consequently in the IC<sub>50 </sub>of their extracts. The leaves and fruits extracts showed the lowest IC<sub>50</sub>, followed by the male parts extract (62.8, 78.9 and 134.4 ?g/ ml, respectively). Individual polyphenols were also determined by HPLC, which revealed the dominance of rutin, spigenin-7-</div> <div>glucoside, vanillic and rosmarinic acids, and kaempferol in the leaves. p-hydroxybenzoic, caffeic, syringic, sinapic, and cinnamic acids and chrysin were the dominant polyphenols in the male parts extract. Ferulic acid, luteolin and apigenin were the dominant polyphenols in the fruits extract. Medemia argun extracts showed very strong antiproliferative activity against hepatocellular carcinoma (HepG-2) and lung cancer cell lines (A549). Of the three parts that showed very strong antiproliferative activity, the male parts extract showed prominent antiproliferative activity against HepG-2, while the leaves extract showed more prominent activity against A549 (IC<sub>50 </sub>was 0.587 and 1.038?g/ml, respectively). The leaves and fruits extracts showed antimicrobial activity against Bacillus subtilis and Staphylococcus aureus (Gram-positive bacteria) and Pseudomonas aeruginosa (Gram-negative bacteria). The male parts showed moderate antibacterial activity only against B. subtilis. No extracts affected the growth of Escherichia coli, Candida albicans and Aspergillus flavus. The biological activity of the M. argun palm will be discussed in the light of secondary metabolites content in the plant. To the best of our knowledge, this is the first study concerning the biological activity of M. argun.</div> I.B. ABDEL-FARID G.A. TAHA M.G. SHEDED M. JAHANGIR U.A. MAHALEL Copyright (c) 2020 Ibrahim Bayoumi Abdel-Farid http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1883 PROPERTIES OF STRAWBERRIES PUREE STORED IN THE FREEZER https://itjfs.com/index.php/ijfs/article/view/1858 <div>Four different strawberry varieties were used for puree production and stored at-18 ºC for 12 months. Every three months samples were tested for rheological parameters, polyphenols content and antioxidant activity. Mathematical models for rheological behaviour of the samples were determined together with consistency coefficient (k) and flow behaviour index (n). Fluidity of the samples increased over time, but pseudoplastic behaviour remained through tested period. The biggest decrease of polyphenol content was observed between 9 and 12 months of storage, while antioxidant activity decreased the most during first three months by DPPH and ABTS method.</div> V. OBRADOVIĆ M. ERGOVIĆ RAVANČIĆ H. MARČETIĆ S. ŠKRABAL Copyright (c) 2020 Maja Ergovi? Ravan?i? http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1858 COLLOIDAL, TRIBOLOGICAL AND SENSORY PROPERTIES OF ORAL NUTRITIONAL SUPPLEMENTS https://itjfs.com/index.php/ijfs/article/view/1825 <p>This study provides a detailed evaluation of the physicochemical and sensory properties of oral nutritional supplements (ONSs). High physical stability was measured in ONSs with mean particle sizes &lt;0.33 um and viscosity &gt;19.3 mPa·s. ONSs formulated with dairy-soy protein mixtures displayed low friction coefficients, whereas ONSs containing dairy proteins alone had high friction coefficient values in the boundary regime. ONSs with fat content greater than 5% displayed low friction coefficient in the mixed regime. Sensory analysis revealed low to medium liking across the products and the highest preference was found in samples with the highest perceived ‘sweetness’, ‘vanilla aroma’ and ‘thickness’.</p> F. BOT S.V. CROWLEY J.J. O’SULLIVAN M.G. O’SULLIVAN J.A. O’MAHONY Copyright (c) 2020 Francesca Bot, Shane V. Crowley, Jonathan J. O’Sullivan, Maurice G. O’Sullivan, James A. O’Mahony http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1825 CHANGES IN LIPID CONTENT WITH ROASTING TEMPERATURE OF LARGE YELLOW CROAKER (LARIMICHTHYS CROCEA) ROE https://itjfs.com/index.php/ijfs/article/view/1913 <div>This study aims to clarify the changes with roasting temperature in the lipid content of ready-to-eat large yellow croaker (Larimichthys crocea) roe product. Almost all the lipid class/species showed the same trend with the increasing temperature. Except for some minor differences, the relative amounts of lipids decreased with temperature increase from 0°C (control group, raw roe) to 100°C; increased with further temperature increase to 120°C, at which the amount was maximum; and then decreased with further temperature increase to 180°C. Finally, 120°C was selected as the optimal processing temperature, which may result in a better appearance and a high lipid quality, indicating its potential application value. This study also enhances the understanding of lipid profile in fish roe and demonstrates the applicability of the lipidomic method in aquatic food production.</div> L. ZHANG M. ZHANG X. YANG L. CHEN W. CHENG P. LIANG Copyright (c) 2020 Peng Liang http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1913 CHEMICAL CHACRACTERIZATION AND BIOACTIVE POTENTIAL OF ESSENTIAL OIL ISOLATED FROM RHANTERIUM SUAVEOLENS DESF. SPECIES GROWING IN TUNISIAN ARID ZONE https://itjfs.com/index.php/ijfs/article/view/1864 <div>The purpose of this work is to assess the antioxidant and the antibacterial activities of essential oil from flowers of Rhanterium suaveolens Desf. and to investigate its chemical composition. The GC-MS analysis revealed the identification of a total of thirty-one compounds representing 98.4% of the total oil. Spathulenol (18.3%), carvacrol (12.1%), linalool (9.4%), a-terpineol (7.10%), a-terpinolene (6.3%) and pinocarvone (5.6%) were identified as major constituents. The tested oil exhibited weak activities in both DPPH and ABTS radical scavenging assays and ferric reducing power test. However, it showed a good lipid peroxidation activity using the b-carotene/linoleic acid assay with an IC<sub>50</sub> value of 26.20±1.01 ug/mL. In addition, the highest antibacterial effect was recorded against Staphylococcus aureus ((MIC=37.5"g/mL). These findings show that essential oil of R. suaveolens flowers can be used as a promising source of natural food and drug preservatives.</div> M. HITANA H. NAJAA S. FATTOUCH T. GHAZOUANI C. BEN SASSI C. DUPAS-FARRUGIA N. OULAHAL M. NEFFATI Copyright (c) 2020 Hitana Mabrouka, najaa hanen, najaa hanen, fattouch sami, ghazouani tesnime, ben sassi chiraz, ben sassi chiraz, dupas farrugia coralie, oulahal nadia, neffati mohamed http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1864 NMR AND UPLC-QTOF/MS-BASED METABOLOMICS OF DIFFERENT DEVELOPMENTAL STAGES OF CYNOMORIUM SONGARICUM https://itjfs.com/index.php/ijfs/article/view/1907 <p><em>Cynomorium songaricum</em> Rupr., a holoparasitic plant that grows in the desert and has important dietetic and medical value. However, the medicinal efficacy of <em>C. songaricum</em> collected in different seasons varies greatly, and the difference in the transformation and accumulation of its major metabolites is still unclear. In this paper, UPLC-QTOF/MS and NMR were used to study the metabolomics of <em>C. songaricum</em> in different growth stages, so as to explore the metabolic differences and regularity of<em> C. songaricum</em> in different phenological periods during one cycle. The results showed that there were thirty and sixteen compounds with significant differences based on UPLC-QTOF/MS and NMR, respectively, which were distributed in flavonoids, organic acids, sugars and amino acids. Among them, the content of secondary metabolites such as catechins and procyanidins accumulated more in the Unearthing (U), and Maturing (M) stages, while other differential compounds accumulated more in the Tubercle (T), Sprouting (S) and Atrophy (A) stages. The differential metabolic pathways of <em>C. songaricum</em> in different stages involved in flavonoids, sugar, amino acid and other pathways. This provides scientific basis for understand of metabolites accumulation, quality evaluation and use as medicinal materials for <em>C. songaricum</em>.</p> X.-Z. XUE Q. ZHANG X.-B. BI Y. GONG M.-L. WANG J.-H. WANG J.-L. CUI Copyright (c) 2020 Xiao-zan Xue, Qi Zhang, Xiao-bao Bi, Yi Gong, Meng-liang Wang, Jun-hong Wang, Jinlong Cui http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1907 EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION https://itjfs.com/index.php/ijfs/article/view/1898 <p>The most common food using hemp (<em>Cannabis sativa</em> L.) is hempseed oil (HSO) because it is a rich source of nutrients with nutritional and functional beneficial effects for human body. Harvesting time can affect the quality of HSO, consequently the aim of this study was to evaluate the composition of lipid fraction, fatty acids, tocopherols and sterols, during ripening. Two cultivars, <em>Futura 75</em> and <em>Carmagnola</em>, were collected at three ripening stages during August and September 2015 and their lipid composition was determined by analytical techniques. Among the fatty acid identified, the linoleic acid was the preponderant, followed by oleic, a-linolenic and palmitic acid. Linoleic:a-linolenic acid and polyunsaturated:saturated fatty acid ratios decreased and increased, respectively, in both varieties with ripening. y-tocopherol was the preponderant tocopherol identified, <em>Futura 75</em> showed the highest content in the middle of maturation while <em>Carmagnola</em> at the beginning. B-sitosterol was the predominant sterol identified in both varieties, followed by campesterol, <sub>5</sub>-avenasterol, stigmasterol and <sub>7</sub>-stigmasterol. Total sterol content increased and decreased with ripening in <em>Futura 75</em> and <em>Carmagnola</em>, respectively. The study confirms that ripening stage affects the quality of hempseed oil, important parameter to consider for hemp seed producers.</p> S. MARZOCCHI M.F. CABONI Copyright (c) 2020 Silvia Marzocchi, Maria Caboni http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1898 CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW https://itjfs.com/index.php/ijfs/article/view/1867 <p>Functional foods receive the greatest attention for nutritional needs of specific consumers. The rose hip fruit, besides carotenoids and polyphenols, are also good sources of lipid substances (fatty acids, sterols and tocopherols), which can be used as functional foods instead of being discarded as waste. The aim of this review is to present an overview of the lipid characterization of rosehip seeds as affected also by the oil extraction procedure.</p> <p>The rosehip seeds oil is proven to be rich in polyunsaturated fatty acid (PUFA), sterols and tocopherols, which provide specific biological activities (anti-inflammatory, anti-obesity, antioxidant, anti-diabetic activity). In particular, the oil content of rose hip seeds ranges from 5 to 18 % and is composed of unsaturated fatty acids such as linoleic acid (36-55 %) which is the most abundant one, linolenic (17-27 %) and oleic acid (15-22 %) respectively. As for the sterols, its content ranges around 5 g/kg constituting predominantly B-Sitosterol, whereas, the tocopherols amount to around 1 g/kg with Y-tocopherol being the most abundant.</p> C. MANNOZZI R. FOLIGNI A. SCALISE M. MOZZON Copyright (c) 2020 Roberta Foligni, Cinzia Mannozzi, Amelia Scalise, Massimo Mozzon http://creativecommons.org/licenses/by-nc-nd/4.0 2020-11-25 2020-11-25 32 4 10.14674/IJFS.1867