Journal of Food Chemistry & Nanotechnology

Maryam Hanif, Amal Brahimi, Abdelhakim Boudboud, Ali Assifaoui, Hassan Hajjaj, Hamid Mazouz and Abdelhay Elharrak

Hot-air drying is widely applied for onion (Allium cepa) preservation, but processing conditions strongly influence the quality of the final powder. This study evaluated the effects of blanching time (0, 3, and 5 min), antibrowning treatments (sodium metabisulfite (Na₂S₂O₅) or sodium sulfite (Na₂SO₃); 0.05 – 0.2% w/v), and drying temperature (60 – 80 °C) on physicochemical, biochemical and sensory properties of onion powder.

Muhammad Rizal Fahlivi, Hardoko, Asep Awaludin Prihanto and Maheno Sri Widodo

Bioactive peptides derived from fish-processing by-products have attracted considerable attention as natural antioxidants. This study investigated the production and antioxidant properties of hydrolysates obtained from milkfish (Chanos chanos) bone through high-temperature extraction at 121 °C for 30, 60, 90, and 120 min. The hydrolysates were centrifuged, neutralized with phosphoric acid, freeze-dried, and evaluated for molecular weight distribution, degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and ferrous ion-chelating ability.

Gabriela López Coronado and Cristian Patiño Vidal

Capuli (Prunus serotina) is a native fruit found in several provinces of Ecuador whose scientific interest has been associated with its nutraceutical potential and abundance of bioactive compounds. This article provides a brief review of capuli and its benefits, highlighting its bioactive properties and potential industrial applications. Capuli has been identified as a complex food matrix whose chemical composition exhibits remarkable antioxidant and antimicrobial properties.

Leela Rani Bepala, Sahiti Nidhi Dhanvada, Sneha Pinninti, Shiv Kiran Pinnada, Sita Kumari Karanam and Ramaiah Maddi

Street foods are an affordable and culturally significant part of diets in India, but they often pose serious safety concerns. This study evaluated the quality of nine commonly consumed street foods in Vizianagaram using microbiological analysis and fourier-transform infrared (FTIR) spectroscopy. Results showed widespread microbial contamination, with high total viable counts (TVC), coliforms, and frequent detection of Staphylococcus aureus.

Morad Oubouali, Soufiane Ghanimi, Mohamed Sami, Yassine Zine-eddine, Bouabid Ichou, Mohammed Ellaite and Khalid Boutoial

Immersive technologies, such as virtual reality (VR), are increasingly being explored to enhance the contextual relevance of consumer testing while preserving rigorous laboratory control. This study investigated the impact of immersive contexts on the sensory perception of food products by comparing a standard physical sensory booth (SB) and a VR of restaurant (V-restaurant) using a repeated measures design where a consumer panel evaluated each matrix once per environment.