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> en-US <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> [email protected] (PROF. PAOLO FANTOZZI) [email protected] (Scott Bryant, Managing Editor) Mon, 10 Jul 2023 00:00:00 +0000 OJS 60 Content of selected polyphenolic substances in parts of grapevine <p>This review provides an overview of the variety of occurrences, content, extraction and health effects of selected polyphenolic compounds associated with different parts of grapevine (seeds, peel, pulp and stems). The review provides a brief characterisation of grape parts, the content of polyphenolic compounds and their extraction together with their graphical forms of presentation and diversity as determined by different studies. The content of individual polyphenolic compounds differed with studies. Effects of different factors were evident in both growing style and geographical location of vineyards as well as extraction methods and analytical conditions.</p> Lenka Jurasova, Tunde Jurikova, Mojmir Baron, Jiri Sochor Copyright (c) 2023 Lenka Jurasova, Tunde Jurikova, Mojmir Baron, Jiri Sochor Wed, 19 Jul 2023 00:00:00 +0000 Grape-based traditional foods produced in Turkey <p>Turkey is considered the gene centre of the vine, and it has remained one of the most important trading centres of viticulture and grape-based foods for a long time. The grapes grown in Anatolia and the foods obtained by processing these grapes contribute greatly to the economy of the nation. In addition to economic outcomes, grape-based traditional foods provide anti-carcinogenic, anti-inflammatory, antioxidant and cardiovascular disease–preventing benefits when consumed. A few examples of these grape-based traditional foods are molasses, wine, Turkish Rakı, hardaliye and pestil. In this review, the production processes of certain grape-based Turkish traditional foods are summarized.</p> Simge Aktop, Pınar Şanlıbaba, Yalçın Güçer Copyright (c) 2023 Simge Aktop, Pınar Şanlıbaba, Yalçın Güçer Wed, 02 Aug 2023 00:00:00 +0000 Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods <p>Liang or <em>Gnetum gnemon</em> var. <em>tenerum</em>, an indigenous southern vegetable has recently attracted increasing interest due to its high nutritional value, creamy taste and lack of smell. The leaves with or without stem are washed with chlorinated water at 100 ppm for 15 min, stored at 4°C and investigated for physiochemical, chemical and sensory evaluations over time. Total phenolic and flavonoid contents were higher in treatments with stems (P &lt; 0.05). Washing significantly increased moisture content and water activity (a<sub>w</sub>) in all treatments (P &lt; 0.05). In addition, washing resulted in significantly higher DPPH and ABTS activity (P &lt; 0.05). However, washing and stem detachment had no effect on sensory and physicochemical qualities. The sensory score of the 8-days stored sample was comparable to the fresh one (Day 0).</p> Sunisa Siripongvutikorn, Worapong Usawakesmanee, Supachai Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong Copyright (c) 2023 Sunisa Siripongvutikorn, Worapong Usawakesmanee, Supachai Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong Mon, 10 Jul 2023 00:00:00 +0000 Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats <p>Contamination of nitrosamine compounds in Chinese sausages and the relevant hepatoxicity have been reported. This study was conducted to evaluate the effects of vitamin C (VC) supplementation on Chinese sausage contaminated with <em>N</em>-nitrosodimethylamine (NDMA)-induced liver damage and relevant metabolomic changes. Rats were orally administered with Chinese sausage contaminated with NDMA at levels overpassing its safety limit. In some experiments, VC was additionally administered <em>via</em> drinking water to the rats for 25 weeks. Serum samples were collected from the rats for the measurement of the metabolomic profiles by using gas chromatography–mass spectrometry. Compared with the group administered with Chinese sausages alone, in rats with additional VC treatment, all serum biochemical parameters indicating hepatic damage were significantly alleviated, which suggested an improved hepatic function by VC supplementation. Metabonomic analysis of the serum samples showed notable changes in metabolites in VC-supplemented group as compared to that with sausage alone, especially for those involved in the regulation of amino acid or energy or lipid metabolism and/or anti-oxidative function. This study indicates that VC supplement in parallel with long-term exposure to Chinese sausage may attenuate liver damage and promote the recovery of liver function.</p> Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng Copyright (c) 2023 Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng Sat, 02 Sep 2023 00:00:00 +0000 Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial <p>Globally, dyslipidemia is an alarming condition, which may cause death. However, its country-wise ratio varies. In Pakistan, it is about 16–20% in both men and women. Dyslipidemia can be defined as the up level quantity of lipids in blood than the average value. The treatment of dyslipidemia can be done by dietary interventions with indigenous sources. The (Concoction) juice has the ability to reduce the low-density lipoprotein (LDL), total cholesterol (TC), triglycerides (TGs). and raise the high-density lipoprotein (HDL) level. For efficacy studies, dyslipidemic females (<em>n</em> = 1010) were approached in different clinics and hospitals of Sargodha. They were approached with biomarkers, that is, lipidemic profile, TC, HDL, urea, creatinine, and TGs. A total of 85 females were selected and they were divided into three groups (T<sub>0</sub>, L<sub>1</sub> and M<sub>1</sub>). T<sub>0</sub> is an experimental (control) group, T<sub>1</sub> group has -dyslipidemic patients treated with lab-made juice, and M<sub>1</sub> has dyslipidemic patients treated with -market products. After 120 days of treatment, the data were analyzed statistically to validate the results of the study. The -anthropometric and dietary intake was assessed by dyslipidemic volunteers. A significant level of -dyslipidemic biomarker was found in L<sub>1</sub>. The down level was found in TC (216-184 mg/dL), TGs (215.54-138.46 mg/dL), and LDL (145.64-134.34 mg/dL), and raised level was found in HDL (44.15-54.43 mg/dL). Other parameters that showed a -downward trend were urea (12.73-11.15 mg/dL), uric acid (6.12-5.38 mg/dL), creatinine (1.02-1.0 mg/dL), ALT (55-34 u/l), AST (47-27 u/l), ALP (91.63-83.76 IU/L), bilirubin (0.65 to 0.57 mg/dl), RBCs, WBCs, and Hb. Based on these results, it is concluded that lab-made concoction L<sub>1</sub> showed best results overall and is also appropriate and cost effective and further research has to be done on a large scale.</p> Wajiha Saeed, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Yousaf Quddoos Copyright (c) 2023 Wajiha Saeed, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Yousaf Quddoos Tue, 01 Aug 2023 00:00:00 +0000 Some factors affecting the bioactive substances of lactogenic tea <p>This study aims to perform the phytochemical screening composition for galactagogue herbs and determining the total phenolic (TPC) and flavonoid contents (TFC). Terpenes, saponins, tannins, alkaloids, phenolics, and flavonoids were found in water extracts of banana inflorescence <em>(Musa sapientum</em> L), white holy basil leaves (<em>Ocimum sanctum</em> L.), rhizomes of Thai ginger (<em>Zingiber officinale</em> Roscoe), and powdered lactogenic product. The results show that the TPC were greater than the TFC for all fresh parts of banana inflorescences. Following the M1 method, fresh banana floret gave the greatest TPC, superior to those with M2 or M3, while the TFC with M1 and M2 methods applied to banana floret was significantly greater than that of banana bracts or banana cores. After harvest and dehydration of the banana inflorescence, TPC and TFC after one-day storage were higher than those at five-days of storage. Meanwhile, TPC and TFC on both fresh and dehydrated white holy basil tended to decrease due to heat intolerance, deterioration, and brewing. In contrast, TPC and TFC of Thai ginger increased on dehydration. The maceration with press-shear force interaction (PAI) pretreatment, and with PAI combined with moist heat, strongly increase the bioactive contents. SEM imaging demonstrated that PAI with moist heat tended to enlarge the micro-pore volume and simultaneously increased pores, resulting in more adsorption of these compounds.</p> Sunisa Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, Vatcharee Seechamnanturakit Copyright (c) 2023 Sunisa Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, Vatcharee Seechamnanturakit Fri, 04 Aug 2023 00:00:00 +0000 Ganoderma lucidum extract reverses hepatocellular carcinoma multidrug resistance via inhibiting the function of P-glycoprotein in vitro and in vivo <p>Cancer is a leading cause of death globally. Chemotherapy still plays an indispensable role in the clinical treatment of cancer. However, the emergence of multidrug resistance (MDR) has greatly obstructed the further application of chemotherapy agents. <em>Ganoderma lucidum</em> (<em>G. lucidum</em>) is a traditional Chinese medicine as well as an edible mushroom. In this study, we first explored the effect of six extract samples derived from <em>G. lucidum</em> on the cell viability of adriamycin-resistant human hepatocellular carcinoma multidrug-resistant cell subline (HepG-2/ADM). All these samples showed no obvious toxicity to cells; however, only <em>G. lucidum</em> ethanol extract could reverse resistance to doxorubicin and paclitaxel. Then the P-glycoprotein (P-gp) function in hepatocellular carcinoma G2 (HepG-2) and HepG-2/ADM cells was determined after incubated with these samples, and we found that <em>G. lucidum</em> ethanol extract could inhibit P-gp function <em>in vitro</em>. Furthermore, <em>G. lucidum</em> ethanol extract could reverse resistance to paclitaxel in HepG-2/ADM tumor-bearing mice <em>in vivo</em>, while the protein expression level of P-gp was unchanged. Taken together, these results indicated the potential role of <em>G. lucidum</em> ethanol extract in reversing MDR in the clinical treatment of hepatocellular carcinoma.</p> Jing Li, Lin Cao, Cheng Yuan, Zhaojian Jiang, Hongfei Cai, Wendong Xu, Yaming Han, Liang Chen, Qin Zhang, Renwang Jiang, Juyan Liu Copyright (c) 2023 Jing Li, Lin Cao, Cheng Yuan, Zhaojian Jiang, Hongfei Cai, Wendong Xu, Yaming Han, Liang Chen, Qin Zhang, Renwang Jiang, Juyan Liu Sat, 12 Aug 2023 00:00:00 +0000 Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption <p>The consumption of raw fish has rapidly increased in recent years, but being a highly perishable product, it is characterised by a very short microbiological shelf life. High hydrostatic pressure (HPP) processing is a non-thermal technology has emerged recently as a promising alternative to thermal processing for food pasteurization capable of maintaining fresh-like characteristics and nutritional value. However, the induced changes in product quality should be assessed carefully. The present research aimed to investigate the effect of HPP on different seafood products, namely grey mullet, tiger prawn and rose shrimp, intended for raw consumption. Three pressure levels (400, 500 and 600 MPa) were applied for 10 min. During refrigerated storage, microbiological quality, chemical parameters, colour and texture and fat oxidation were analysed. Results showed that the application of lower pressure was able to inactivate <em>E. coli, pseudomonas</em> and/or positive coagulase <em>staphylococci</em>; however, they were able to recover during storage. In addition, the application of 600-MPa pressure extended the microbiological shelf life by up to 30 days. For all samples, general whitening occurred while the texture was affected in a different way for the three considered species. Fat oxidation was only minimally affected and remained quite low during storage.</p> Ana Cristina de Aguiar Saldanha Pinheiro, Silvia Tappi, Giacomo Braschi, Jessica Genovese, Francesca Patrignani, Pietro Rocculi Copyright (c) 2023 Silvia Tappi, Ana Cristina de Aguiar Saldanha Pinheiro, Giacomo Braschi, Jessica Genovese, Francesca Patrignani, Pietro Rocculi Wed, 23 Aug 2023 00:00:00 +0000 Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants <p>The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of <em>Pediococcus acidilactici</em> 02P108 (PA), <em>Pediococcus pentosaceus</em> SM2D17 (PP) and <em>Enteroccocus durans</em> 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of <em>Enteroccocus durans</em> 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.</p> Rosen Chochkov, Miroslav Savov, Velitchka Gotcheva, Maria Papageorgiou, João Miguel Rocha, Vesselin Baev, Angel Angelov Copyright (c) 2023 Rosen Chochkov, Miroslav Savov, Velitchka Gotcheva, Maria Papageorgiou, João Miguel Rocha, Vesselin Baev, Angel Angelov Tue, 29 Aug 2023 00:00:00 +0000