International Journal of Food Science
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Acceptance rate11%
Submission to final decision126 days
Acceptance to publication22 days
CiteScore5.200
Journal Citation Indicator0.580
Impact Factor4.0

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

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 Journal profile

International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing and similar.

 Editor spotlight

Chief Editor, Giorgia Spigno, is a Professor of Food Science and Technology at Università Cattolica del Sacro Cuore. Her research focuses on the valorisation of agro-food waste, food product development, and food packaging.

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Research Article

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products. Tribology was used to mimic and evaluate the spreads’ behavior during oral consumption, and sensory profile (by quantitative descriptive analysis) was also assessed. All products exhibited a pseudoplastic behavior, with the elastic component prevailing over the viscous one. The innovative product showed the highest lubricity from both rheological and sensory analysis, thus well correlating to the obtained lowest viscosity and friction factor trends. Grapeseed oil provided a better nutritional profile, but the largest amount of unsaturated fatty acids promoted oxidation, despite the higher total phenolic content and antioxidant capacity coming from the use of carob and grape skin powders. The sensory perception investigation revealed a characteristic mouthfeel/flavor for the new spread identified having a more fluid consistency and a bitter/sour taste, together with a greater stickiness and a poorer smoothness due to a higher fiber content and solid fat absence.

Review Article

Antihypertensive Property of Celery: A Narrative Review on Current Knowledge

Background. The incidence of hypertension is increasing significantly on a global scale, and it is considered the leading cause of heart disease and death. Despite the availability of hypotensive drugs, they have many side effects that decrease adherence to treatments and lead to uncontrolled blood pressure. Studies have revealed that celery contains bioactive compounds that oppose hypotensive effect. Methods. A thorough literature review was conducted using Scopus, PubMed, and Google Scholar databases. To identify relevant studies on the topic, our search strategy employed keywords such as “celery,” “Apium gravenols L,” “hypertension,” “high blood pressure,” “apigenin,” “antihypertensive,” and “hypotensive.” The search was limited to articles published between January 2013 and December 2023. The inclusion criteria were original research articles that involved both animal and human subjects, published in English, and reported results applicable to the subject of this review. Review articles or articles in the form of theses or books were excluded. Results. The available evidence revealed that celery enhances blood pressure parameters. Clinical trials clarified that celery possesses its effect through many bioactive compounds, specifically 3-n-butylphthalide and apigenin. Based on animal and human studies, celery seems to elicit blood pressure regulation mainly by the vasodilatory, diuretic, and calcium channel-blocking properties. Furthermore, celery seed extract seems to exert a bradycardia effect. Conclusion. The current literature review showed a considerable number of studies on the hypertensive models, which confirmed that celery and its extracts are effective hypotensive agents. Some limitations in comparing published data should be considered, including differences in doses, extracts, species of celery, and administration form.

Research Article

Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study

Background. Street food is a vital component of cities and towns in developing countries. However, food poisoning has been associated with inadequate knowledge of food safety practices and inappropriate food handling. We examined the knowledge, attitude, and practices of street food sellers in the Takoradi Submetropolis, Ghana, on food safety and hygienic practice. Method. In this descriptive cross-sectional study, 406 street food vendors were recruited based on a simple random sampling technique from the Sekondi-Takoradi Metropolis, Ghana, using a structured questionnaire. Data collected were analyzed with the chi-square test and binary logistic regression using Stata (version 16) software. Statistical significance was set at . Results. The level of knowledge was low among 70.4% of the food vendors, and 51% had negative attitudes towards food safety and hygiene. Food hygiene practices were also poor among 52.3% of the participants. The predictors of low knowledge level were senior high (, 95% CI (0.19-0.70), ) and junior high education (, 95% CI (0.27-0.99), ). Having senior high education (, 95% CI (0.17-0.82), ), prior training on food safety and hygiene (, 95% CI (0.29-0.84), ), and having high level of knowledge (, 95% CI (0.20-0.54), ) were associated with lower likelihood of negative attitude towards food safety and hygiene. Moreover, having junior high education (, 95% CI (2.78-13.87), ), high level of knowledge (, 95% CI (2.77-7.98), ), and positive attitude towards food safety and hygiene (, 95% CI (1.08-2.87), ) were associated higher odds of good food practice. Conclusion. Knowledge and attitude regarding food safety and hygienic practices was poor among street food vendors. Future initiatives should focus on establishing training programs for food vendors within the metropolitan assembly to improve their knowledge on food safety and hygienic practices.

Research Article

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

Côte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming technique involving the cultivation of cocoa trees with fruit or forest trees. Yet, the impact of these associated trees and their shade on the quality of produced cocoa beans remains relatively unknown. This study is aimed at evaluating the influence of tree shade in cocoa farms on the quality of cocoa beans produced in the Bonon area. Morphological, biochemical, and functional analyses were performed on cocoa beans from shaded, partially shaded, and sunny subplots. Overall, only beans from shaded subplots showed better commercial quality. Regarding nutritional potential, results demonstrated that acidity, protein content, and vitamin C levels were influenced by shade. Low protein levels were observed in beans from sunny areas. The presence of moderate shade significantly favored good foaming power and foam stability. These findings play a key role in the perceived quality and application of these beans in the food and cosmetic industry. Moreover, these discoveries open new research perspectives in the field of food biochemistry and sustainable agriculture.

Research Article

Hygienic Practices of Vendors and Their Contribution to Coliform, Salmonella, and Shigella Bacteria of Raw Milk at Asella Town, Oromia, Ethiopia

Background. Coliform, Salmonella, and Shigella are among the most encountered bacteria in raw milk. This study is aimed at determining the extent of coliform, Salmonella, and Shigella bacteria in raw milk and vendor hygiene practices at Asella town, Oromia Regional State, Ethiopia, from March 1 to 30, 2022. Methods. In this study, 210 milk vendors were included; each vendor provided a 50 ml sample of raw milk. Bacteria were isolated and identified using standard bacteriological techniques. Data were entered and analyzed using EPI info version 7 and SPSS version 22, respectively. A binary logistic regression model was applied to determine the factors associated with bacterial contamination of raw milk. Results. The total contamination percentage of raw milk was 50 (23.8%) (95% CI: 18.1-29.5%). The predominant bacteria identified were coliform 43 (20.5%) followed by Salmonella species 7 (3.3%). Among coliforms, the predominant bacteria were Citrobacter species 15 (34.9%) followed by Enterobacter species 11 (25.6%), Escherichia coli and Serratia species each 6 (14%), and Klebsiella species 5 (11.6%). However, no Shigella was isolated in this study. Not having the habit of washing cow teats (), the habit of washing teats with tap water (), not having separate cloth during milking (), not having a practice of testing milk for bacterial contamination (), and not having separate vending environment () were significantly associated with bacterial contamination of raw milk. Conclusions. The percentage of bacterial contamination of milk was found to be high. Participants without a habit of washing cow teats, a habit of washing milk utensils with only tap water, and not having separate vending environments were associated factors for bacterial contamination of raw milk. Milk vendors are advised to develop the habit of washing teats before milking, avoid washing teat/milk utensils only with tap water, and have a separate vending environment.

Research Article

Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations

Engineering and flow properties of banana seed powder as a function of moisture content are important for processing, handling, packaging, and transport processes. The bulk density, tapped density, and porosity increased from 377.37 to 427.36 kg m-3, 622.08 to 746.33 kg m-3, and 38.99-43.74%, respectively, within the increasing moisture content range. The Hausner ratio (Hr) and Carr’s compressibility index (CI) significantly () increased with an increase in moisture content (6.16-19.56% db) of banana seed powder, whereas HR fell in the range of 1.4-2.0, indicating cohesive characteristics of banana seed powder. The angle of repose, angle of spatula, and angle of fall exhibited a linear increase, ranging from 40.6° to 49°, 33.4° to 39.4°, and 35.6° to 42.6°, respectively, with increasing moisture content. The static coefficient of friction was found to be highest for aluminium and glass surfaces and least for stainless steel. The water activity and swelling power of banana seed powder showed a significant increase, while the solubility and oil absorption capacity exhibited a significant decrease within the range of increasing moisture content. The thermal characteristics of wild banana seed powder, such as thermal conductivity (0.16 to 0.20 Wm−1 K−1) and volumetric specific heat (0.58 to 0.99 MJm−3 K−1), demonstrated an increasing trend as the moisture content increased. However, the thermal diffusivity showed a decrease from 0.31 to 0.19 (×10−6 m2s−1) with the increase in moisture content.

International Journal of Food Science
 Journal metrics
See full report
Acceptance rate11%
Submission to final decision126 days
Acceptance to publication22 days
CiteScore5.200
Journal Citation Indicator0.580
Impact Factor4.0
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