International Journal of Food Science & Technology (INT J FOOD SCI TECH )

Publisher: Institute of Food Science and Technology (U.K.), Blackwell Publishing

Description

Published for the Institute of Food Science and Technology (UK). This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

  • Impact factor
    1.24
    Show impact factor history
     
    Impact factor
  • 5-year impact
    1.47
  • Cited half-life
    5.70
  • Immediacy index
    0.15
  • Eigenfactor
    0.01
  • Article influence
    0.34
  • Website
    International Journal of Food Science and Technology website
  • Other titles
    International journal of food science & technology (Online), International journal of food science and technology
  • ISSN
    0950-5423
  • OCLC
    42201700
  • Material type
    Document, Periodical, Internet resource
  • Document type
    Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Blackwell Publishing

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • Some journals impose embargoes typically of 6 or 12 months, occasionally of 24 months
    • no listing of affected journals available as yet
  • Conditions
    • See Wiley-Blackwell entry for articles after February 2007
    • Publisher's version/PDF cannot be used
    • On author's server, institutional server or subject-based server
    • Server must be non-commercial
    • Publisher copyright and source must be acknowledged with set statement ("The definitive version is available at www.blackwell-synergy.com")
    • Articles in some journals can be made Open Access on payment of additional charge
    • 'Blackwell Publishing' is an imprint of 'Wiley'
  • Classification
    ​ yellow

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: The anchovy (Engraulis anchoita) is a pelagic fish and due to its abundance in South America shows a sustainable exploitation. The enzymatic hydrolysis of anchovy protein associated to the drying technique in spouted bed was analysed in order to obtain products with the best characteristics. The drying conditions were inlet air temperature, concentration and flow rate of suspension. The degree of hydrolysis of the anchovy suspension was of 3.8%, and its available lysine and specific antioxidant activity were of 86 g kg-1 protein and 4.31 mMDPPH kg-1min-1, respectively. In spouted bed drying, the lowest reduction in available lysine (9%) and loss of specific antioxidant activity (8%) were found at 90 °C, and suspension concentration and flow rate of 65 g L-1 and 200 mL h-1, respectively. The dried product was characterized as a protein source of high biological value due to the essential amino acids profile.
    International Journal of Food Science & Technology 01/2015;
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    ABSTRACT: The major sources of dietary lipids are edible oils, which include both vegetable and fish oils. Crude oil extracted from vegetable and fish sources contain mono-, di-, triacylglycerols along with impurities, which necessitates refining. The main objective of refining is to remove the contaminants that adversely affect the quality of oil, thereby reducing the shelf life and consumer acceptance. However, this refining process needs to be tailored as the composition of crude oil is highly variable, depending upon the plant/fish species, geographical location of the source and method of oil extraction. Recently, extensive efforts have been made to develop refining technology, using either conventional physical/chemical processes or several unconventional processes including biological and membrane processes. The first section of this review gives a brief description of general composition of some commonly used vegetable and fish oils, followed by the review of various refining methods and their effects on the oil constituents. Finally, an effort is made to understand the technological gaps in the existing methods and possible directions of research to overcome the said gaps.
    International Journal of Food Science & Technology 09/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: The Quick Easy Cheap Effective Rugged and Safe (QuEChERS) multiresidue method has been validated for the extraction of 82 pesticides belonging to various chemical classes from grapes and pomegranate (commodities with high sugar and low lipid contents). A mixture of 82 pesticides amenable to gas chromatography (GC) was quantitatively recovered from spiked grapes and pomegranate and determined using gas chromatography-tandem mass spectrometry (GC-MS/MS). The method employed involved initial extraction in a water/ethyl acetate system, an extraction/partitioning step after the addition of salt, and a cleanup step utilizing dispersive solid-phase extraction (d-SPE); this combination ensured that it was a rapid, simple and cost-effective procedure. The method setup is streamlined with the new software approach of Compound Based Scanning (CBS). The matrix-matched calibration results have demonstrated good reproducibility, robustness and linearity. The spiking levels for the recovery experiments were 0.005, 0.01 and 0.1 mg kg-1 for GC-MS/MS analyses. Adequate pesticide quantification and identity confirmation were attained, even at the lowest concentration levels, considering the high signal-to-noise ratios, the very good accuracies and precisions, as well as the good matches between the observed ion ratios. Mean recoveries mostly ranged between 70 and 110 % (91% on average), and RSD were generally below 12% (7.3% on average). The use of analyte protectants during GC analysis was demonstrated to provide a good alternative to the use of matrix-matched standards to minimize matrix-effect-related errors. For all compounds LODs were 0.001 to 0.005 mgkg-1 and LOQs were 0.005 to 0.020 mgkg-1. Correlation coefficients of the calibration curves were >0.991. Based on these results, the methodology has been proven to be highly efficient and robust and thus suitable for monitoring the Maximum Residual Limit (MRL) compliance of a wide range of commodity/pesticide combinations.
    International Journal of Food Science & Technology 03/2014; 2014, Vol. 2, ,(No. 2):53-61.
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    ABSTRACT: A combination of chitosan biopolymer, nanoclay and rosemary essential oil was prepared as a functional bionanocomposite (FBN). Its ability to improve the shelf life of refrigerated (4 ± 1 °C) silver carp fillets was studied. The fresh fillets were left untreated as a control or coated with chitosan, chitosan/clay bionanocomposite and chitosan/clay/rosemary essential oil (Ch/clay/REO) FBN. Then, they were evaluated for chemical, microbial and sensory properties over 16-day storage. The samples coated with the FBN had the lowest pH and total volatile basic nitrogen. Ch/clay/REO coating efficiently retarded lipid oxidation by decreasing peroxide, free fatty acid and thiobarbituric acid production in the samples. The coating also reduced total viable and psychrotrophic count of the fillets more than 1.5 log by the end of storage.
    International Journal of Food Science & Technology 03/2014; 49(3):811-818.
  • International Journal of Food Science & Technology 03/2014; 49:920-923.
  • [Show abstract] [Hide abstract]
    ABSTRACT: Greco grape (Vitis vinifera L.), a typical white variety of Campania region in the South of Italy, was investigated for the first time determining volatile-free and glycosidically bound secondary metabolites that could be at the base of the aroma profile of DOCG ‘Greco di Tufo’ wines. C18 reversed-phase isolates of ‘Greco’ musts have been investigated by gas chromatography/mass spectrometry. ‘Greco’ must resulted characterised by a content of glycoconjugated terpenoids ranging from 180 to 370 lg L �1. Linalool and geraniol detected in the ‘Greco’ must above their odour thresholds could explain a floral character attributed to the wine. Guaiacol in free fraction, 4-vinylguaiacol and eugenol in the bound fraction could be at the origin of nutty and spicy notes of the wine. Some observations of this study also show that precursors of floral, spicy and nutty odorants seem to be enhanced by clay soil and good sun exposure.
    International Journal of Food Science & Technology 03/2014; 49(3):711-717.
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    ABSTRACT: The antioxidant activities of ethanol extracts of rosemary (Rosmarinus officinalis L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid‐reactive substances (TBARS), free fatty acid (FFA) content and p‐anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg−1 rosemary extracts showed lower POVs (75.7 ± 0.47 meq kg−1), thiobarbituric acid‐reactive substances (TBARS)(0.161 ± 0.002 μg mL−1), FFA contents (0.45 ± 0.04 mg g−1) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg−1), thiobarbituric acid‐reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL−1), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g−1) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT).
    International Journal of Food Science & Technology 02/2014; 49(2).
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    ABSTRACT: Two extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol extracts in gooseberries, blueberries and cranberries differed, but not always significantly. Water extracts of gooseberries showed the lowest amounts of polyphenols (mg GAE g−1), 6.24 ± 0.6, and flavonoids (mg CE g−1), 0.29 ± 0.01, and AAs (μMTE g−1) determined by DPPH, FRAP, ABTS and CUPRAC assays such as 6.05 ± 0.6, 8.07 ± 0.9, 18.70 ± 1.8 and 13.44 ± 1.2, respectively, in comparison with blueberries and cranberries. Polyphenol content highly correlated with antioxidant activity (R 2 from 0.94 to 0.81). The quenching properties of berries were studied by the interaction of water and methanol polyphenol extracts with HSA by 3D fluorescence. In conclusion, the bioactivity of gooseberries was lower than in blueberries and cranberries. Gooseberries can be used as a new source for food consumption and supplementation based on their antioxidant and binding properties. 3D fluorescence spectroscopy and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of different food products.
    International Journal of Food Science & Technology 02/2014; 49(2).
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    ABSTRACT: Effects of addition of tomato pulp on the quality parameters of the extrudates, and effects of extrusion on the functional properties of the extrudates were investigated. Bulk density, volume expansion index, longitudinal expansion index and porosity did not indicate a significant difference between the extrudates with or without tomato pulp. Sectional expansion index showed a slight increase with pulp addition. Textural analysis indicated that hardness and fracturability of the extrudates with or without pulp did not show a significant difference. DPPH (2, 2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity test indicated that antioxidant activity of tomato pulp added extrudates decreased from 16.71 ± 0.42 to 12.84 ± 0.36 μmol Trolox equivalent/g dry weight after extrusion. Total phenol content decreased from 15.37 ± 0.09 to 7.49 ± 0.11 mg gallic acid equivalent/g dry weight after extrusion process. The results suggest that tomato pulp can successfully be added as a functional ingredient to develop new functional extruded food products.
    International Journal of Food Science & Technology 02/2014; 49(2).
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    ABSTRACT: In this work, the viability of the probiotic bacterium Lactobacillus fermentum HA6 isolated from naturally fermented vegetables in Vietnam was improved by growing the bacterium into a mild acid condition (pH 4.0). Viability and probiotic functionality [X‐prolyl dipeptidyl aminopeptidase (PepX) activity] of the acid‐adapted bacterium exposed to simulated gastrointestinal conditions were investigated. After 180 min in the simulated gastric juice (0.3 g/L pepsin, pH 2.0), the viability of acid‐adapted L. fermentum HA6 (11.5%) was higher than that of control L. fermentum HA6 (2.2%). Specific PepX activity of acid‐adapted cells (24.5 U/mg) was higher than that of control cells (17.8 U/mg). After 180‐min exposure to the simulated small intestinal medium (0.3 g/L bile salts, 0.1 g/L pancreatin, pH 8.0), the viability of acid‐adapted L. fermentum HA6 (13.5%) was twofold as high as that of control L fermentum HA6 (8.0%). Our results suggested that acid adaptation has a key role in acquiring cross‐protection mechanism, which in this study resulted in higher survival of L. fermentum HA6 after simulated gastrointestinal stresses. The strategy of acid adaptation could be valuable for the production of robust probiotics.
    International Journal of Food Science & Technology 02/2014; 49(2).
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    ABSTRACT: Using hot water extraction, a large number of polysaccharides were obtained from Cucurbita maxima. A DEAE‐Sepharose CL‐6B chromatography column was used to isolate the major polysaccharides from C. maxima. Two fractions were obtained (LP2‐1 and LP2‐2). LP2‐1 and LP2‐2 consisted of neutral polysaccharides (MW: 1.02 × 104 and 4.32 × 108 g mol−1, respectively) comprised mainly of galactose units. Analyses by FT‐IR spectrometry, partial acid hydrolysis, periodate oxidation, Smith degradation and GC‐MS indicated that LP2‐1 consisted of 85.3% (1→4) glycosidic linkages and 1.7% (1→3) or (1→6) glycosidic linkages. The LP2‐1 backbone consisted of (1→4)‐linked galactose units, which occasionally branched at O6 or O3. The branches were composed of (1→4)‐linked galactose and terminated with galactose (13%). Two sulphated derivatives (SLP2‐1 and SLP2‐2) with variable degrees of sulphation (DS) were obtained by the sulphur trioxide–pyridine method, without degradation of the polysaccharide. DS of PL2‐1 and PL2‐2 was 0.19 and 0.20, respectively.
    International Journal of Food Science & Technology 02/2014; 49(2).
  • [Show abstract] [Hide abstract]
    ABSTRACT: Ultrasonic cell grinder extraction (UCGE), employing water as solvent, was proposed as a sustainable and efficient method for the extraction of two iridoid glycosides (morroniside and loganin) from Corni fructus. Extraction yields were determined by four variables: ratio of solution to solid, extraction power, extraction buffer time and extraction time. Data analysis by response surface methodology showed that best yields, 2.176% ± 0.006% (predicted value of 2.195%) for morroniside and 0.839% ± 0.004% (predicted value of 0.852%) for loganin, were obtained when the values of these four variables were set at 45:1 mL g−1, 1600 w, 2.3 s and 40 min, respectively. The yields of morroniside and loganin using UCGE method were 0.198–0.279% and 0.167–0.181% higher than that of traditional heat reflux extraction method, respectively. Thus, the UCGE method is more productive, economic and environmentally friendly and has great potential to be used widely in natural product chemistry.
    International Journal of Food Science & Technology 02/2014; 49(2).