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International Journal of Food Sciences and Nutrition Innovations
Published by CV Media Inti Teknologi
ISSN : -     EISSN : 31099025     DOI : https://doi.org/10.58723/ijfsni.v1i2.113
Core Subject : Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology
The journal aims to advance and disseminate high-quality scientific research that bridges food science, nutrition, and biomedical sciences to promote human health, food safety, and sustainable food systems. It serves as an interdisciplinary platform for researchers, academics, and practitioners to publish innovative findings that deepen the understanding of food composition, processing, and its complex interactions with biological systems at molecular, microbial, and genetic levels. The journal welcomes original research articles, systematic reviews, meta-analyses, and short communications that address fundamental and applied aspects of Food Science, including food chemistry, safety and quality assurance, processing technologies, functional foods, sensory evaluation, food packaging, and preservation strategies. Contributions in Nutrition Science focus on nutrient composition, metabolism, clinical and personalized nutrition, dietary interventions, and their impacts on health outcomes across the lifespan. In the areas of Immunology and Microbiology, the journal emphasizes studies on the role of the gut microbiota in digestion and immune modulation, probiotics and prebiotics, foodborne pathogens, and nutrition-based disease prevention. Research in Biochemistry explores molecular mechanisms underlying nutrient absorption, enzymatic activity, antioxidant functions, and metabolomic profiling in food and nutrition contexts. Additionally, the journal covers Genetics and Molecular Biology, highlighting nutrigenomics, genetic determinants of food preferences and dietary responses, genetic modification and biotechnology in crops, as well as epigenetic influences of nutrition on health and disease.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 10 Documents
 1 
Bioactive Compounds and Health Benefits of Wasabi (Eutrema Japonicum): Antibacterial, Cytotoxic, and Anti-inflammatory Properties of Root and Leaf Extracts Rafaella Daniella; Wenbin Wang; Bernhard Hellman; Steven Suryoprabowo
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.7

Abstract

Background of study: Eutrema japonicum, commonly known as wasabi, is a perennial plant native to Japan and a member of the Brassicaceae family. Traditionally used as a pungent condiment in Japanese cuisine, wasabi has garnered scientific interest for its wide array of bioactive compounds with potential therapeutic properties. While its rhizome (commonly referred to as the "root") is the primary component used in culinary applications, recent studies suggest that both the root and leaf extracts may serve as sources of valuable phytochemicals with health-promoting effects. Aims and scope of paper: The aim of this study is to investigate and compare the antibacterial, cytotoxic, and anti-inflammatory properties of root and leaf extracts of Wasabi (Eutrema japonicum), with a focus on identifying key bioactive compounds responsible for these biological activities. The study seeks to evaluate the therapeutic potential of both plant parts to support their application in functional foods, nutraceuticals, or natural health products. Methods: This review aims to find scientific evidence in order to support claims related to Eutrema japonicum. As a consequence, it is very important to gather studies related to the functional properties of butterfly pea from scientific research. Result: The study revealed that both root and leaf extracts of Eutrema japonicum (wasabi) are rich in key bioactive compounds, including isothiocyanates, phenolics, and flavonoids, which underlie their biological effects. The root extract showed notably stronger antibacterial effects, along with greater cytotoxicity toward human cancer cell lines such as HeLa, MCF-7, and A549. Although the root was more biologically active overall, the leaf extract also demonstrated promising therapeutic potential. These results highlight the value of both plant parts as potential sources of functional ingredients for the development of nutraceutical and pharmaceutical applications. Conclusion: This study highlights the significant health-promoting properties of Eutrema japonicum (wasabi) through the evaluation of its root and leaf extracts. Both plant parts were found to be rich in bioactive compounds, particularly isothiocyanates, phenolics, and flavonoids, which are responsible for their observed antibacterial, cytotoxic, and anti-inflammatory activities.
Utilization of Butterfly Pea (Clitoria ternatea) Plant in Rice to Lower Glucose Levels Jocelyn Louise; Victor Christian Kaharso; Natasya Hermawan; Nerissa Arviana Tristanto
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.8

Abstract

Background of study: The increasing prevalence of diabetes and other glucose-related metabolic disorders has sparked a growing interest in functional foods that can help regulate blood sugar levels. Among staple foods, rice plays a crucial role in the diets of billions of people, particularly in Asia. However, white rice has a GI, contributing to rapid spikes in blood glucose levels after consumption. This presents a health challenge for individuals at risk of or currently managing diabetes. Recent studies suggest that anthocyanins from butterfly pea may inhibit enzymes involved in carbohydrate digestion (e.g., α-amylase and α-glucosidase), thereby slowing glucose absorption in the bloodstream. Additionally, incorporating butterfly pea extracts or powders into rice may not only reduce its GI but also enhance its nutritional value and sensory appeal, offering both functional and aesthetic benefits. Aims and scope of paper: The primary aim of this paper is to investigate the potential of butterfly pea as a natural functional ingredient in rice-based products to reduce postprandial blood glucose levels. Specifically, the study seeks to evaluate the effects of incorporating butterfly pea extracts or powders into rice formulations on glycemic response, nutritional content, and overall product acceptability. This paper focuses on the functional food application of Butterfly Pea in rice, with an emphasis on reducing glycemic impact. It encompasses phytochemical analysis, food formulation, nutritional evaluation, and potential health benefits. Methods: This review aims to evaluate and compile scientific evidence to substantiate the functional claims associated with butterfly pea. Therefore, it is crucial to systematically gather and analyze research findings that explore its functional properties based on empirical scientific investigations. Result: We reviewed the existing literature related the butterfly pea. Several studies reported that butterfly pea has numerous functional properties, such as inhibitory activity against α-amylase and α-glucosidase enzymes. Conclusion: The incorporation of Butterfly Pea into rice formulations presents a promising strategy for developing functional foods with a reduced glycemic impact. The study demonstrated that butterfly pea is rich in bioactive compounds particularly anthocyanins and flavonoids that contribute to its inhibitory effects on carbohydrate-digesting enzymes and its potential to lower postprandial glucose levels.
Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management Riya Liuhartana Nasyiruddin; Husnain Raza; Willard Burton Navicha; Abdellatief A. Sulieman; Elok Ilunanwati
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.10

Abstract

Background: Fish allergy is a major immunological concern that affects sensitive individuals worldwide, primarily due to stable fish proteins such as parvalbumin. The allergenic potential differs across species and is influenced by environmental exposure and food processing. Aims and Scope: This review explores current diagnostic approaches, allergenic protein characterization, and recent innovations in fish processing technologies aimed at reducing allergenic risks. Methods: A critical evaluation of recent studies was conducted to assess immunological properties of fish allergens, diagnostic tools (e.g., IgE-based assays, species-specific PCR), and the impact of physical, enzymatic, and non-thermal processing on allergenicity. Results: Major allergens like Gad c 1 exhibit high heat stability, while those in tuna or salmon show reduced allergenicity after cooking. Diagnostic tools, including molecular assays, provide accurate identification of allergens and fish species, essential for risk management. Processing methods such as high pressure treatment, thermal glycation, enzymatic hydrolysis, and washing can modify proteistructures and reduce IgE-binding capacity. Additionally, poor-quality raw fish and impropefermentation may elevate histamine and biogenic amine levels, increasing allergic risk. Conclusion: Fish allergy management requires a combined understanding of allergen structure, reliable diagnostics, and processing interventions. Emerging technologies hold promises for developing hypoallergenic fish products and ensuring consumer safety through improved allergen detection and control strategies.
Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach Irem Kılınç; Riya Liuhartana Nasyiruddin; Adityas Agung Ramandani; Berna Kılınç
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.36

Abstract

Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products. Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context. Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability. Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water). Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.
FOOD PROCESSING AND PACKAGING TECHNOLOGY INNOVATIONS IN FOOD WASTE REDUCTION: A SYSTEMATIC REVIEW Adityas Agung Ramandani; Eko Risdianto; Fadillah Eka Nuranisa
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.37

Abstract

Background of study: Food waste is a critical global issue with significant economic, environmental, and social impacts. Approximately one-third of all food produced is wasted, contributing to over 3.3 billion tons of CO2 emissions annually and wasting 250 cubic kilometers of water each year. This systematic literature review (SLR) aims to explore recent innovations in food processing and packaging technologies that contribute to food waste reduction. Methods: Pendekatan yang digunakan dalam penelitian ini adalah Systematic Literature Review (SLR) dengan mengikuti pedoman PRISMA. Artikel-artikel yang relevan diidentifikasi, disaring, dan dianalisis dari berbagai database seperti Scopus. Analisis bibliometrik dan visualisasi dilakukan menggunakan aplikasi VOSviewer dan Biblioshiny untuk memetakan tren penelitian, kolaborasi, serta fokus tematik dalam bidang ini. A total of 127 articles were analyzed, revealing the latest trends in food packaging and processing innovations. The review includes studies on active and biodegradable packaging materials, as well as consumer behavior interventions that influence food waste reduction. Result: 62.5% of studies focused on developing active and biodegradable packaging materials. Notable examples include the use of chitosan-based films that extended the shelf life of fresh produce by up to 10 days, and the application of antimicrobial packaging that reduced spoilage rates by 25% in perishable foods. 25% of studies reviewed behavioral interventions, such as consumer education campaigns that led to a 15% reduction in food waste in households. Innovations such as bio-based polymers and smart packaging have shown significant potential in minimizing food spoilage during transport and storage Conclusion: The findings highlight the potential of material innovations in food packaging, but research gaps remain in scaling these technologies for industrial application and integrating them with consumer behavior strategies. Future research should focus on optimizing material properties for large-scale production, evaluating safety and toxicity, and exploring policy frameworks that incentivize the adoption of sustainable packaging solutions. This review underscores the need for cross-sector collaboration to drive impactful changes in food waste reduction and achieve sustainability goals.
Cichorium intybus as a Functional Food: Bioactive Compounds and Antidiabetic Potential Rezki Amalyadi; Ine Karni; Aminurrahman Aminurrahman; I Gede Nano Septian
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.62

Abstract

Background of study: Cichorium intybus L., or chicory, is a nutrient-dense plant that has traditionally been used as a forage crop and vegetable. It is now gaining attention for its bioactive compounds, which have therapeutic potential, particularly for managing type 2 diabetes mellitus.Aims and scope of paper: This systematic review examines the nutritional composition and phytochemical profile of chicory, as well as its antidiabetic mechanisms, to highlight its potential role in the prevention and management of diabetes as a functional food.Methods: A systematic literature review was conducted in accordance with PRISMA guidelines. Peer-reviewed articles published between 2019 and 2022 were identified using the databases Scopus, PubMed, and Web of Science. The eligible studies focused on chicory’s bioactive compounds and their metabolic effects. Data extraction and quality appraisal were performed using a standardized CASP checklist, and thematic synthesis was applied.Result: 36 studies were included. Chicory was found to be rich in inulin, phenolic acids (e.g., chicoric acid and caffeic acid), flavonoids (e.g., luteolin and quercetin), and sesquiterpene lactones. These compounds improve insulin sensitivity, inhibit carbohydrate-digesting enzymes, regulate lipid metabolism, and protect pancreatic beta cells via antioxidant and anti-inflammatory pathways. Chicory-derived ingredients are used in prebiotic formulations, functional foods, and animal feeds.Conclusion: Chicory has significant antidiabetic potential through multiple target mechanisms. However, the current evidence is primarily preclinical with few human trials. Standardized clinical studies are needed to validate its efficacy and determine the optimal dosage and long-term safety. Due to its accessibility and versatility, chicory is a promising functional food for supporting metabolic health and sustainable nutrition.
A Review: Benefit of Pereskia bleo (Kunth) DC Leaves Natasya Hermawan; Sephira Odelia; Lisa Angereni; Leonid Fornaris Castro
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.103

Abstract

Background of study: Pereskia bleo (Kunth) DC, commonly known as Daun tujuh jarum, is a leafy cactus traditionally used in South America, Southeast Asia, and other tropical regions for treating various ailments, including cancer, diabetes, hypertension, ulcers, inflammation, and rheumatism. Its leaves are commonly consumed raw, boiled, or prepared as tea and juice. In recent years, scientific interest in P. bleo has increased due to its rich antioxidant content, diverse phytochemicals, and promising therapeutic potential. Studies have identified proteins, essential amino acids, flavonoids, alkaloids, sterols, and phenolic compounds that may contribute to its health benefits.Aims and scope of paper: This review aims to summarize the traditional uses, nutritional value, phytochemical composition, and pharmacological activities of Pereskia bleo leaves, with particular emphasis on their antioxidant and medicinal properties. Applications in food, health, and traditional medicine are discussed, along with potential safety concerns.Methods: A literature-based approach was employed, drawing on ethnopharmacological surveys, phytochemical investigations, and pharmacological studies to evaluate the properties and biological effects of the plant.Result: The findings indicate that P. bleo leaves possess antioxidant, anticancer, antimicrobial, and anti-inflammatory activities. Several studies report strong cytotoxic effects against cancer cell lines, high nutritional value, and low toxicity in animal models, with only mild adverse effects documented in humans.Conclusion: Pereskia bleo demonstrates considerable potential as a natural antioxidant, antimicrobial, and anticancer agent. Although generally considered safe, its use should be approached with caution due to possible herb–drug interactions, and further clinical studies are required to confirm its efficacy and safety
Nutritional prospect of aphrodisiac blend from Cyprus esculentus, phoenix dactylifera, and Zingiber officinal in modulating sexual functions Muhammed Maikarfi
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.110

Abstract

Background of Study: Sexual dysfunction is a multifactorial condition that can be influenced by micronutrient status. In Nigeria, locally prepared beverages are widely consumed as aphrodisiacs to enhance libido, erectile function, sperm quality, and fertility, yet combined formulations remain poorly studied. This study aimed to evaluate the nutritional composition of a powdered beverage blend made from dried tiger nut, date, and ginger in a 50:40:10 ratio, and to examine literature-based evidence on the effects of its components on sexual function.Aim and Scope of Study: The blend was analyzed for proximate composition, vitamin content, and mineral levels using standard analytical methods. Relevant peer-reviewed studies were also reviewed to identify the biological roles of the blend’s components in sexual and reproductive health. Data were analyzed using descriptive statistics, independent t-tests, and one-way ANOVA at p ≤ 0.05.Results: Results showed that the beverage was rich in carbohydrates (76.20%), dietary fiber (7.17%), and fat (9.67%), with low moisture content. It contained appreciable levels of essential minerals, including magnesium, zinc, selenium, copper, and manganese, as well as vitamins A, B₆, B₉, B₁₂, and C. Literature evidence indicated that tiger nut, date, and ginger contribute to sexual function through modulation of hormonal activity, gene expression, spermatogenesis, and erectile mechanisms.Conclusion: In conclusion, the tiger nut–date–ginger beverage possesses a favorable nutrient profile that supports reproductive physiology. While the findings suggest its potential as a nutritional adjunct for improving sexual function, further experimental and clinical studies are needed to validate its efficacy and safety.
To Utilize Fungal Beta-Glucan As An Encapsulating Agent For Delivery Of Probiotics Asma Ashraf Khan; Adil Gani
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.113

Abstract

Background: Maintaining probiotic viability throughout food processing, storage, and gastrointestinal transit remains a critical limitation in the development of functional foods. Although microencapsulation is widely applied to enhance probiotic stability, the exploration of multifunctional wall materials that combine protective performance with added health benefits is still limited. Fungal β-glucans represent a promising alternative due to their structural robustness and inherent probiotic functionality.Objective: This study aimed to systematically evaluate fungal β-glucans derived from Agaricus, Pleurotus, Coprinus, and yeast as encapsulating agents for probiotic delivery, with a focus on their ability to enhance probiotic stability under storage, gastrointestinal, and thermal stress conditions.Methods: Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus casei were microencapsulated using fungal β-glucans via freeze-drying. Encapsulation efficiency, refrigerated storage stability (4 °C, 45 days), survival under simulated gastric (pH 2.0) and intestinal conditions, and thermal resistance (55–75 °C) were evaluated. Microcapsule morphology and structural interactions were analyzed using SEM, ATR-FTIR spectroscopy, and particle size analysis.Results: Encapsulation yields ranged from 63.83% to 76.63%, with Coprinus β-glucan consistently providing the highest efficiency and probiotic retention. Encapsulated probiotics exhibited significantly improved viability during storage and showed enhanced resistance to acidic, bile, and thermal stresses compared to free cells. SEM revealed porous microstructures conducive to effective cell entrapment, while ATR-FTIR confirmed molecular interactions between probiotics and β-glucan matrices.Conclusion: Fungal β-glucans, particularly those derived from Coprinus and Pleurotus, function as effective and multifunctional encapsulating materials, offering both physical protection and probiotic potential. These findings highlight fungal β-glucan-based microcapsules as a robust delivery system for probiotics, with strong prospects for application in next-generation functional foods and nutraceutical formulations.
Effect of Tea Variety and Oxidation Duration on Oolong Tea Processed at PPTK Gambung Research Center Dika Aristian; Mohammad Prasanto Bimantio; Hilman Maulana
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.127

Abstract

Background of study: Oolong tea is commonly produced from Camellia sinensis leaves, while the use of assamica variety has been rarely investigated. Differences in varietal composition and oxidation duration may influence chemical and sensory characteristics of oolong tea, particularly antioxidant performance and polyphenol content.Aims and scope of paper: This study examined how tea variety and oxidation time affect moisture content, polyphenols, antioxidant activity, and sensory properties of oolong tea. The scope included physicochemical and organoleptic evaluation to determine processing conditions that optimize functional quality.Methods: A randomized block design with two factors was applied, namely variety (sinensis and assamica) and oxidation duration (15, 25, and 60 minutes), each with four replications. Measurements included moisture, polyphenols, antioxidant activity using DPPH, and sensory evaluation of color, aroma, and taste.Result: Variety significantly affected moisture, polyphenols, and antioxidant activity, while sensory differences were observed only in color. Oxidation time significantly influenced antioxidant activity but not moisture or polyphenols. The highest antioxidant activity occurred in assamica at 15 minutes, whereas longer oxidation reduced antioxidant levels.Conclusion: The assamica variety produced higher polyphenol and antioxidant values than sinensis. Shorter oxidation preserved antioxidant activity, indicating that combining appropriate variety selection with controlled oxidation may enhance the functional attributes of oolong tea. 

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