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> 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>http://creativecommons.org/licenses/by-nc-nd/4.0/</p> <p>&nbsp;</p> <div>&nbsp;</div> paolo.fantozzi@ijfs.eu (PROF. PAOLO FANTOZZI) sbryant@codonpublications.com (Scott Bryant, Managing Editor) Mon, 11 Oct 2021 15:40:49 +0000 OJS 3.3.0.8 http://blogs.law.harvard.edu/tech/rss 60 Effects of the drying method for flowers of Cynara cardunculus var. Altilis on milk coagulating properties https://itjfs.com/index.php/ijfs/article/view/2026 <p>In the production of some traditional cheeses from vegetable rennet, raw extracts of <em>Cynara cardunculus</em> flowers are used as the coagulant. During the preparation of this rennet, there are many factors that can influence its coagulation activity. We studied the flowers of <em>Cynara cardunculus</em> var. <em>altilis</em> to evaluate the effects of some of these factors: ripening stage of the flower at harvest, type of drying, part of the flower subjected to drying, toasting of the pistils, and maceration time of the pistils. The results show that it is possible to improve the coagulation activity of the traditional preparation of <em>Cynara cardunculus</em> flowers through some practices such as the rapid drying of the flowers/pistils at a controlled temperature, the toasting treatment of the pistils carried out after the slow drying of the flowers, and the extension of the extraction time to 24 h.</p> Carmela Tripaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, Roberto Steri, Maria Concetta Campagna, Cristina Di Russo, Tiziana Zottola Copyright (c) 2021 Carmela Tripaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, Roberto Steri, Maria Concetta Campagna, Cristina Di Russo, Tiziana Zottola http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2026 Wed, 17 Nov 2021 00:00:00 +0000 Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles https://itjfs.com/index.php/ijfs/article/view/2090 <p>In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the modified starch particles were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil particles. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles’ stabilization within the starch network.</p> Umer Farooq, Carla Di Mattia, Marco Faieta, Federica Flamminii, Paola Pittia Copyright (c) 2021 Umer Farooq, Carla Di Mattia, Marco Faieta, Federica Flamminii, Paola Pittia http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2090 Fri, 08 Oct 2021 00:00:00 +0000 Paulownia tomentosa flower polysaccharide as an effective immunopotentiator to enhance immune responses for Newcastle disease vaccine in mice https://itjfs.com/index.php/ijfs/article/view/2107 <p>To investigate the immunomodulatory activity and explore the mechanism of <em>Paulownia tomentosa</em> flower polysaccharides (PTFP). PTFP was orally administrated to mice for seven successive days before and after Newcastle disease vaccination. The results demonstrated that compared with the vaccine control (VC) group, PTFP enhanced the inhibition of hemagglutination assay antibody titers, promoted the antigen-specific immunoglobulin (Ig)G, IgG1, IgG2a, and IgG2b antibodies responses, enhanced proliferation of spleen T and B lymphocytes, increased the secretions of interferon-γ and interleukin-10 cytokines of spleen lymphocytes, and promoted the activation of natural killer cells. Therefore, PTFP, as an effective immunopotentiator, could induce a mixed T-helper (Th)1 and Th2 immune responses and an innate immune response.</p> Xiaolan Chen, Junjie Jin, Fuxing Hao, Haifeng Yang, Hongxiang Sun, Chunmao Jiang Copyright (c) 2021 Xiaolan Chen, Junjie Jin, Fuxing Hao, Haifeng Yang, Hongxiang Sun, Chunmao Jiang http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2107 Tue, 02 Nov 2021 00:00:00 +0000 Local food consumption during the covid-19 pandemic https://itjfs.com/index.php/ijfs/article/view/2079 <p>The influence of intrinsic quality, health consciousness, environmental awareness, local support, and proximity of process on consumers’ intention to consume local food during the COVID-19 pandemic was tested, with food availability as a moderator. Online survey results were analyzed using a two-step structural equation modelling (SEM). Health consciousness was the major reason for consuming local food. Intrinsic quality and proximity of process were also significant drivers. Local support and environmental awareness have little impact on the intention to purchase local food. This study contributes to knowledge regarding the main factors driving local food consumption during a health crisis, providing directions.</p> Zohra Ghali-Zinoubi Copyright (c) 2021 Zohra Ghali-Zinoubi http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2079 Fri, 05 Nov 2021 00:00:00 +0000 Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily https://itjfs.com/index.php/ijfs/article/view/2104 <p>Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.</p> Diego Planeta, Vittorio Farina, Paola Bambina, Ilenia Tinebra, Roberta Passafiume, Luciano Cinquanta, Onofrio Corona Copyright (c) 2021 Diego Planeta, Vittorio Farina, Paola Bambina, Ileana Tinebra, Roberta Passafiume, Luciano Cinquanta, Onofrio Corona http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2104 Thu, 11 Nov 2021 00:00:00 +0000 Med-index: a food product labeling system to promote adherence to the mediterranean diet encouraging producers to make healthier and more sustainable food products https://itjfs.com/index.php/ijfs/article/view/2127 <p>Consumers are increasingly demanding transparency in food labeling as they want more and better information about what they are eating and where their food comes from. Several food indexes have been developed in the last decades to promote healthy eating with the aim of reducing certain diseases such as obesity, cancer, and diabetes. The Mediterranean diet is known to be one of the healthiest dietary patterns, and it is associated with a lower incidence of mortality from all-causes, and it is also related to a lower incidence of cardiovascular diseases, type 2 diabetes, certain types of cancer, and neurodegenerative diseases; however, a comprehensive index that quantifies the Mediteraneaness of foods is still missing. The real European challenge is to identify a uniform labeling system for the whole of Europe which promotes a healthy lifestyle. This article describes the development of the Mediterranean Index (MI), which aims to accurately measure the degree of food Mediterraneaness. The MI simultaneously integrates nutritional and sustainability characteristics of foods. The MI may provide an objective basis for the use of the “Mediterraneaness” label on food products, which can ultimately promote adherence to the Mediterranean diet encouraging producers to make healthier and more sustainable food products. Growing consumer concern toward health foods for better health can be a factor useful to promote the applicability of the precision nutrition principles by means of conscious choice.</p> Maria Lisa Clodoveo, Elvira Tarsitano , Carlo Sabbà , Loreto Gesualdo, Filomena Corbo Copyright (c) 2021 Maria Lisa Clodoveo, Elvira Tarsitano , Carlo Sabbà , Loreto Gesualdo , Filomena Corbo http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2127 Tue, 30 Nov 2021 00:00:00 +0000 Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris) https://itjfs.com/index.php/ijfs/article/view/2025 <p>The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.</p> Juliana Aparecida Correia Bento, Karen Carvalho Ferreira, Priscila Zaczuk Bassinello, B. Dave Oomah Copyright (c) 2021 Juliana Aparecida Correia Bento, Karen Carvalho Ferreira, Priscila Zaczuk Bassinello, B. Dave Oomah http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/2025 Thu, 11 Nov 2021 00:00:00 +0000