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Volume 13, Issue 1, 2024

Online ISSN: 2182-1054

Volume 13 , Issue 1, (2024)

Published: 01.05.2024.

Open Access

Dear Readers,

It is a privilege to introduce our first 2024 issue (Vol 13) of the International Journal of Food Studies.

The journal mission was again well addressed, with a diverse research authorship and a stimulating discussion in the area of food education, food research and innovation.

The consumer was one of the main themes through this issue:

  • Guo presented an analysis of the power of media to shape consumer attitude towards meat alternatives and the opportunities that policy makers have in this area.
  • Un Nisa et al studied the quality assessment of a strawberry juice with prebiotic fibre processed with ultrasound, showing how ultrasound processed samples obtain higher scores in sensory acceptability.
  • Acella and colleagues aimed to enhance the knowledge on the perception of quality by consumers of short food supply chain products, with 20 case studies of SFSCs across Europe. Social characteristics of the products such as genuineness were seen as major criteria.

A second main topic in this issue was shelf life:

  • Andriani et al studied a traditional Indonesian fish shelf life demonstrating that vacuum packing and salt may contribute to extend the short shelf life of this product.
  • Susantia and Kristamtini assessed in vivothe ability of black garlic extracts to maintain blood sugar homeostasis as well as reducing low density lipoprotein levels and increasing the high density lipoproteins.
  • Haddad and Bani-Hani assessed the ability of protective cultures to extend the shelf life of Labaneh, a traditional dairy product from Jordan. 
  • Duc Vu and colleagues presented an analysis of the efficiency of the commercial production of dried Segestid shrimp studying losses and bringing a better understanding of the production of this traditional Vietnamese product.

Finally, food and health was the third underlying theme, where:

  • Najat and colleagues discussed the issue of brucellosis in dairy farms in Morocco, identifying a number of knowledge gaps in farmers and potential risks associated.
  • Hernandez et al. presented a study highlighting the need to characterise liquids for dysphagia patients and the importance of rheology in these preparations.
  • Hasain et al. findings included that energy drinks available in Kosovo may exhibit higher concentrations of caffeine than those levels declared in the label, highlighting the need to potentially secure the food safety and integrity of these products.

I would like to thank all the authors for their contributions, all the Editorial Board who continue to offer their voluntary work to this publication, the journal office that makes possible this issue and (last but not least) the Iseki Association support of the International Journal of Food Studies.

I wish you all a good reading.

Best regards,

Jesus Maria Frias Celayeta

Editor-in-Chief International Journal of Food Studies

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Contents

18.01.2020.

Original scientific paper

Evaluation of the effectiveness of cereal bran extract for sunflower oil stability during frying

This study evaluated the effectiveness of black rice, millet and barley bran extracts against oxidative degradation of sunflower oil in frying, by determining the total antioxidant activity, total phenolic content, free fatty acid content, conjugated diene content and total polar content. It was reported that the total phenolic content rice bran was approximately three times higher than that of the millet bran extracts and five times higher than the results for barley bran extracts. The total antioxidant activity results for barley bran and rice bran extract (40.95 ± 0.07and 40.87 ± 0.04 Trolox equivalent μmol/g of bran, respectively) were two times higher than that of millet bran extract (17.16 ± 0.34 Trolox equivalent μmol/g of bran). The results of the effectiveness of the cereal bran extracts were significantly different (p<0.05). The free fatty acid content of the rice bran and propyl gallate enriched oil samples showed better results (2.02 ± 0.01% and 1.62 ± 0.00%) than millet, barley and control enriched oil samples (3.43 ±0.01%, 3.13±0.01% and 6.13 ± 0.01% respectively). In the same vein, conjugated diene content results from all the enriched oil samples indicated that the rice bran enriched oil sample had the least amount of secondary oxidized products compared to the other enriched oil samples. It can be concluded that rice bran extract can be used for frying without discarding or replenishing the oil.

Abayomi W. Ajala, Abdollah Ghavami

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