Aims and Scope

The Open Food Science Journal is an Open Access online journal, which publishes research articles, reviews/mini-reviews, letters and guest edited single topic issues in all important areas of food science and technology including but not limited to:

  • Food Chemistry, Microbiology and Safety
  • Food Engineering
  • Sensory Studies
  • Food Structure and Composition
  • Chemistry, Microbiology and Biotechnology aspects of food
  • Emerging Safety and Toxicological Issues
  • Proteomics, Metabolomics, Nutrigenomics and Chemogenomics of Foods Food Quality And Safety
  • Nutraceuticals, Functional Foods and Functional Ingredients
  • Biophysical analysis of Food / Processing Operations
  • Environmental safety and sustainability aspects of food processing
  • Waste / by-product management in food processing


The Open Food Science Journal, a peer-reviewed journal, is an important and reliable source of current information on recent important developments in the field. The emphasis will be on publishing quality papers rapidly and making them freely available to researchers worldwide.


Recent Articles

Antioxidant Activity Profiling of Acetonic Extract of Jamun (Syzygium cumini L.) Seeds in Different In-Vitro Models

Neha Yadav, Ajay Pal, Sonam Sihag, Nagesh C.R

Background:

Syzygium cumini L., commonly known as Jamun, black-plum, and Indian blackberry, is one of the most widely distributed trees in India with booming medical benefits and possesses antioxidant, anticancer and anti-diabetic properties. It belongs to the family Myrtaceae. Despite countless phytochemicals, seeds are not consumed and are the waste part of Jamun fruit.

Objective:

The objective of this study was to evaluate the antioxidant capacity of phenolics from Jamun seeds against a bundle of oxidant moieties.

Methods:

The 50% acetone extract of Jamun seeds was investigated for in-vitro antioxidant profiling. Assays include free radical scavenging activity, metal chelation activity, hydroxyl radical scavenging activity, hydrogen peroxide scavenging activity, total antioxidant activity, total reducing power, nitric oxide scavenging activity, and lipid peroxidation inhibition activity.

Results:

The extract depicted maximum DPPH radical scavenging activity followed by ABTS radical scavenging activity. Hefty metal chelation and nitric oxide scavenging activity were recorded while lipid peroxidation, H2O2, and OH- scavenging activity was intermediate.

Conclusion:

Jamun seed showed ample antioxidant activity and certifies that it is the right candidate for exploitation as a source of natural antioxidants to counteract autoxidation-induced pathologies or diseases.


November 25, 2020
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Editor's Choice

Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

Milena Povolo, Giovanni Cabassi, Mauro Profaizer, Silvia Lanteri

The analysis of volatile compounds for food products characterization is currently performed by gas chromatographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fourier- transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instrumental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correlations were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.


March 30, 2011
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