International Journal of Food

A Mini Review on The Edible Bamboo Shoots of Dendrocalamus Asper, Gigantochloa Levis, and Bambusa Blumeana: From Traditional Food to Functional Food Ingredient

2026-04-24T15:13:36+08:00

Edible bamboo shoots are widely consumed traditional foods in Asia and are increasingly recognised for their potential as functional food ingredients. This mini review synthesises current knowledge on the edible shoots of Dendrocalamus asper, Gigantochloa levis and Bambusa blumeana, focusing on their ethnobotanical significance, nutritional composition, phytochemical constituents and bioactive properties. Available studies indicate that bamboo shoots are characterised by high moisture content, moderate protein levels, low fat and appreciable dietary fibre, together with essential minerals such as potassium, calcium and magnesium. In addition to their nutritional value, bamboo shoots contain phenolic compounds, flavonoids, phytosterols and polysaccharides associated with antioxidant, antimicrobial and enzyme inhibitory activities. Among the three species, D. asper is the most extensively studied, with strong evidence supporting its phytochemical composition and bioactivity, whereas G. levis shows promising prebiotic potential through its polysaccharides. In contrast, information on B. blumeana remains limited and largely derived from indirect or product-based studies. Although bamboo shoots contain cyanogenic glycosides, appropriate processing methods effectively reduce toxicity while retaining functional properties. Overall, bamboo shoots represent promising functional food resources; however, further species-specific studies are required, particularly for underutilised bamboo species in Southeast Asia.

Bioactive peptides from seafood protein hydrolysate

2026-05-06T12:59:50+08:00

In this article, we present a bibliometric analysis of the rapidly growing field of bioactive peptides derived from seafood protein hydrolysates, highlighting their essential role at the intersection of nutritional science, sustainable food sourcing, and health benefits. As the demand for sustainable and health-enhancing dietary components increases, bioactive peptides emerge as significant contributors due to their promising potential in promoting health and preventing diseases. Using data sourced from Scopus and analyzed with VOSviewer software, this study meticulously maps the evolution of the field, identifies key contributors, explores thematic orientations, and examines collaborative networks shaping this area of research. Our methodology includes a thorough investigation of publication trends, citation analysis, co-authorship patterns, and keyword frequencies, providing a comprehensive view of the field's development from its inception to the present. The analysis reveals a notable surge in research output, peaking in 2022, with significant contributions from a core group of prolific authors and institutions, primarily from China and the United States. Importantly, the research highlights a multidisciplinary approach, with Agricultural and Biological Sciences and Chemistry being the most prominent disciplines. This reflects the intricate interplay involved in the identification, characterization, and application of bioactive peptides. Furthermore, the study identifies "antioxidant activity" and "enzymatic hydrolysis" as central themes in current research, indicating a focused effort to investigate the functional properties and production processes of bioactive peptides. In conclusion, this bibliometric analysis sheds light on the dynamic growth, key contributors, and evolving research themes within this field, emphasizing its vital role in advancing nutritional science and sustainable food technology. The findings not only outline potential future research directions but also underscore the collaborative and interdisciplinary efforts that are driving innovations in the utilization of bioactive peptides from seafood protein hydrolysates.

Isolation sources and fermentation potential of lactic acid bacteria from plants, livestock and aquatic microbiota

2026-06-01T20:20:06+08:00

Lactic acid bacteria (LAB) constitute a wide range of bacteria that produce lactic acid as one of their main products. They are particularly important in the acidification of products, which is crucial in various food fermentation processes. Therefore, understanding their sources and mechanisms is vital to ensure the success of food fermentation processes. LAB can be naturally found on various plant, animal skin surfaces, as well as animal gut intestine. The type of LAB present is distinct for each microbiota but a comprehensive overview that describes the source of raw food microbiota has remained missing. Hence, the microbiota and distribution of LAB at various plant, terrestrial livestock and aquatic sources will be reviewed according to the phylum dominance and the genus of LAB detected across different host. Finally, the relationship between the LAB detected from and the fermented food is also reviewed.

Dietary Patterns and Chronic Kidney Disease: A Mini Review

2026-08-02T17:35:38+08:00

Chronic kidney disease (CKD) is closely linked to diet-related non-communicable diseases, particularly diabetes mellitus and hypertension. Appropriate nutritional management plays a critical role in both prevention and progression of CKD. Conventional nutrition interventions for CKD have focused on a single-nutrient approach, but there is a growing shift toward evaluating overall dietary patterns and their synergistic effects on health outcomes. This review examines their influence on CKD risk and progression. Evidence suggests that dietary patterns such as the Mediterranean, Dietary Approach to Stop Hypertension (DASH), plant-based, and low-protein diets may confer benefits in CKD prevention and management, although individual modifications and close monitoring are necessary. In contrast, ketogenic diets are not recommended due to potential renal risks and limited long-term evidence. The Western dietary pattern remains the most detrimental and should be avoided. Emphasis should be placed on consuming whole, minimally processed foods in appropriate proportions, including fruits, vegetables, whole grains, plant-based proteins, and healthy fats, while limiting processed and ultra-processed foods, red meat, and foods high in fat and sugar. Shifting from a single nutrient–focused approach to food group-based recommendations may improve practicality and patient adherence. In conclusion, dietary intervention for CKD should be individualized, culturally appropriate, feasible, and supported by regular monitoring from healthcare professionals.

Capsicum spp.: A Comprehensive Review of Bioactive Compounds, Health Benefits, and Emerging Applications

2026-07-23T10:38:42+08:00

Capsicum spp. (chilli peppers) are globally important horticultural crops recognized for their nutritional value, distinctive pungency, and diverse biological activities. Beyond their culinary applications, Capsicum fruits are rich sources of bioactive compounds, including capsaicinoids, carotenoids, flavonoids, phenolic compounds, vitamins, and other phytochemicals that contribute to their antioxidant, anti-inflammatory, antimicrobial, antidiabetic, anti-obesity, cardioprotective, neuroprotective, and anticancer properties. These bioactive constituents exert their effects through the modulation of key molecular pathways involved in oxidative stress, inflammation, lipid metabolism, and glucose homeostasis, highlighting their potential in the prevention and management of chronic diseases. This review provides a comprehensive overview of Capsicum spp., covering its taxonomy, botanical characteristics, nutritional composition, major bioactive compounds, therapeutic and pharmacological properties, recommended dosage, safety, toxicity, and current applications in food, nutraceutical, and pharmaceutical industries. Recent advances in extraction technologies and novel delivery systems to improve the stability and bioavailability of capsaicinoids are also discussed. Furthermore, this review identifies current research gaps, including the need for standardized extraction methods, improved clinical validation, and enhanced bioavailability, while highlighting future research directions for the development of Capsicum-based functional foods and therapeutic products. Overall, Capsicum spp. represents a promising natural resource with significant potential to support human health and the development of innovative value-added products.

Physicochemical, Sensory and Proximate Properties Jelly Formulated with Black Fungus Mushroom Extract (Auricularia polytricha) and Stingless Bee Honey

2026-06-04T08:54:21+08:00

This study was conducted to develop a jelly using a mixture of black fungus mushroom extract and stingless bee honey. Five formulations of jellies were prepared with different percentage of black fungus mushroom extract [F1(0%); F2(10%); F3(20%); F4(30%) and F5(40%)] with the addition of 1% of stingless bee honey. The jellies were further analysed for their physicochemical properties, sensory attributes and proximate composition. The texture analysis showed a decrease in hardness and cohesiveness, while springiness, resilience and adhesiveness remain unchanged. Syneresis and colour analysis indicated significant differences between F1 (control) and F2-F4, whereas no significant differences were observed in water activity and pH. Based on the hedonic test, F2 was identified as the best formulation according to the overall acceptability. F2 exhibited slightly higher ash, protein and crude fibre contents, and significantly higher in dietary fibre compared with the control. These findings highlight the potential of black fungus mushrooms extract and stingless bee honey for the development of jelly-products, paving the way for innovative beverages with enhance nutritional value and visual appeal.

Effect of Organic Acid Treatments on the Lipid Oxidation and Fatty Acid Contents of Green Mussel (Perna viridis) Flesh Under Cold Storage

2026-01-26T23:13:37+08:00

Green mussels (Perna viridis), a marine bivalve, are found in Malaysia and other Asia-Pacific regions. Green mussels are subject to rapid post-harvest quality deterioration. They are rich in polyunsaturated fatty acids (PUFA), making them more prone to lipid oxidation. Therefore, effective post-harvest treatments are critical in the preservation of green mussels. This study determined the effect of organic acid treatments on lipid oxidation and changes in fatty acid contents of green mussel flesh under cold storage. Green mussels were immersed in 1% organic acids, including lactic acid (LA), oxalic acid (OX), and tartaric acid (TA), for five minutes, either single-acid or combination-acid treatment, and cold-stored (4 ± 1 °C) for 20 days. Non-organic acid-treated mussels were used as the control. Results showed that lipid oxidation progressed during cold storage. The organic acid-treated mussels had significantly higher TBARS values, suggesting the treatments promoted lipid oxidation in green mussels, particularly in those with combination-acid treatment. Besides, the main fatty acid group in green mussel lipid was PUFA, constituting 116.33 mg/g of total fatty acids, and saturated fatty acids (SFA) accounted for 63.13 mg/g of total fatty acids. After 20 days of storage, the fatty acid contents (saturated, monounsaturated, and polyunsaturated fatty acids) significantly decreased (p<0.05). Organic acid treatments resulted in greater reductions in fatty acid contents of green mussels, particularly PUFA content. Additionally, Pearson correlation analysis shows that the PUFA contents were negatively correlated with TBARS values, indicating the occurrence of lipid oxidation led to a reduction in PUFA content.

Effect of Acetic Acid Concentration on Acid-Soluble Collagen Extracted from Red Tilapia Skin: A Preliminary Study

2026-08-02T18:26:29+08:00

The present work investigated the effect of acetic acid concentration on the yield and physicochemical properties of acid-soluble collagen extracted from red tilapia skin. Treated fish skin was extracted using three acetic acid concentrations, namely 0.1 M, 0.5 M and 0.9 M, followed by evaluation of collagen yield, hydroxyproline content, moisture, protein, ash, pH, colour and relative viscosity. The results showed that acetic acid concentration significantly influenced collagen recovery and quality. Collagen extracted using 0.5 M acetic acid produced the highest yield, with values of 5.88 ± 0.87%, 12.42 ± 1.84% and 12.81 ± 1.91% on wet, dry and protein bases, respectively. The same treatment also showed the highest hydroxyproline content (55.59 ± 0.11 mg/g) and protein content (88.73 ± 2.14%), indicating better collagen purity. Moisture content remained low across all treatments, while ash content increased slightly with acid concentration. The pH decreased from 4.37 to 3.68 as acetic acid concentration increased, reflecting greater residual acidity. Colour analysis showed that 0.1 M produced the lightest collagen powder, whereas 0.5 M provided better compositional quality. Relative viscosity declined with increasing temperature in all samples, but 0.5 M collagen consistently showed the highest viscosity, suggesting better molecular integrity and thermal-related functional stability. Overall, 0.5 M acetic acid was the most suitable concentration for extracting acid-soluble collagen from red tilapia skin.

Development of Dairy-Free Functional Yoghurt from Chickpea Milk Fortified with Arabinogalactan

2026-08-06T13:44:07+08:00

The development of dairy-free yoghurt as an alternative protein source is a result of the growing desire for functional meals that provide health advantages beyond basic nourishment. In development of dairy-free yoghurt, addition of arabinogalactan helps to overcome the hurdles posed by the weak gel-forming capacity of chickpea milk. Besides improving the taste and texture of chickpea milk yoghurt, arabinogalactan also encourages the growth of good bacteria in the gut, which may have further health advantages for intestinal and digestive health. The addition of probiotics, namely Lactobacillus bulgaricus and Streptococcus thermophilus in this chickpea milk yoghurt will also enhance its texture and acidic flavour. The present study aims to assess the nutritional and functional characteristics of chickpea yoghurt, as well as to identify the ideal concentration of arabinogalactan to enhance viscosity and explore the process of acidification that occurs during the fermentation of chickpea milk. To optimise the formulation and evaluate the product's viability and scalability, potential constraints including the availability of premium chickpea milk and resource shortages will be carefully considered. In conclusion, by creating a unique plant-based product with improved nutritional qualities and other health advantages, the study hopes to meet the growing demand for dairy-free substitutes. The results of this study may open the door for the manufacturing of dairy-free functional yoghurt on a commercial scale, appealing to people who value their health and the environment.

Phytochemical Screening, Antioxidant and Alpha-Amylase Inhibitory Activities of Clitoria ternatea and Melastoma malabathricum Flower Extracts

2026-08-22T13:10:11+08:00

Diabetes mellitus is a chronic disease partly caused by the imbalance between reactive oxidative stress (ROS) and endogenous antioxidant activity in the body. This study focuses on two edible flowers commonly used in traditional medicine in Malaysia namely Clitoria ternatea (bunga telang) and Melastoma malabathricum (bunga senduduk). Although considerable studies have separately shown that these flowers have high nutritional value and beneficial bioactive compounds, direct comparisons on the phytochemical, antioxidant and alpha amylase inhibitory properties of these flowers remain limited. Thus, the present study aims to examine the in vitro phytochemical constituents, antioxidant and alpha amylase inhibitory properties of both flowers. The flowers were collected, air-dried, and grounded followed by extraction using 70% ethanol. Phytochemical studies conducted were total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC). Additionally, DPPH radical scavenging assay and alpha-amylase inhibition assay were done to assess the antioxidant and in vitro antidiabetic properties, respectively Clitoria ternatea had a markedly elevated TPC: 23.54 ± 3.26 mg GAE/g, TFC: 7.28 ± 0.39 mg QE/g, TAC: 53.39 ± 5.64 mg C3G/100 g, DPPH radical scavenging, IC₅₀ : 770.99 ± 19.29 ug/ml and alpha-amylase inhibition, IC₅₀ : 276.11 ± 63.81 ug/ml while Melastoma malabathricum with TPC: 67.05 ± 0.95 mg GAE/g, TFC: 14.48 ± 0.76 mg QE/g, TAC: 34.98 ± 1.39 mg C3G/100 g, DPPH radical scavenging, IC₅₀ : 100.21 ± 8.29 ug/ml and alpha-amylase inhibition, IC₅₀ : 590.68 ± 14.40 ug/ml. Statistically significant differences were indicated by independent t-test results (p < 0.05). Preliminary findings indicate that C. ternatea and M. malabathricum flowers are good candidates as natural sources of antioxidants and antidiabetic agents, which further supports towards understanding their therapeutic benefits.

Ultra-Processed Food Consumption Among University Students in Sabah, Malaysia: Evidence from a Knowledge, Attitude, and Practice Study

2026-06-29T14:47:05+08:00

Ultra-processed foods (UPFs) are industrially formulated food products that are widely consumed because of their convenience, availability, shelf stability and palatability. University students are a relevant population for UPF-related nutrition research because their food choices are shaped by time constraints, limited budgets, academic demands and campus food environments. This cross-sectional study assessed knowledge, attitudes and consumption practices related to UPFs among university students in Kota Kinabalu, Sabah. A total of 384 students from public and private universities participated in an online questionnaire survey conducted from September to November 2025. The questionnaire covered sociodemographic characteristics, UPF knowledge, attitudes towards UPFs and self-reported UPF consumption practices. Data were analyzed using descriptive statistics, independent samples t-test, one-way analysis of variance, chi-square or Fisher’s Exact Test where appropriate, and Spearman correlation, with statistical significance set at p<0.05. More than half of the respondents had high knowledge of UPFs (52.3%), while 54.4% showed a moderate attitude level and 66.4% reported high UPF consumption practices. Significant differences in knowledge scores were observed by gender, age, living arrangement, monthly allowance and education level. However, UPF consumption practices did not differ significantly by gender, age, living arrangement, monthly allowance or education level. Spearman correlation showed that attitude was moderately and significantly associated with practice (r=0.490, p<0.001), whereas knowledge was not significantly associated with attitude or practice. The findings suggest that knowledge alone may be insufficient to reduce UPF consumption among university students. Campus based nutrition strategies should address attitudes, convenience, food access and practical behaviour changes.

Breakfast Consumption, BMI, and Physical Activity Among Undergraduates in Kelantan

2026-07-17T16:45:35+08:00

Breakfast is an important meal as it provides energy and supports overall health. However, many young adults, especially university students, tend to skip breakfast. Skipping breakfast has been linked to weight problems and lower levels of physical activity. Therefore, this study aimed to determine the association between breakfast consumption patterns with body mass index (BMI) and physical activity among undergraduate students at the USM Health Campus, Kubang Kerian, Kelantan. This cross-sectional study involved 116 undergraduates selected through convenience sampling. A self-administered questionnaire consisted of four sections: socio-demographic characteristics, anthropometric measurements, the International Physical Activity Questionnaire (IPAQ), and breakfast consumption patterns. The majority of respondents were female (81.0%), aged between 19 and 23 years (90.5%), with a mean age of 21.90 ± 1.40 years. Most were third-year students (32.8%), from the School of Health Sciences (PPSK) students (87.1%), and of Malay ethnicity (64.7%). More than half (58.6%) spent between RM10–15 daily on food, with a mean of RM14.66 ± 6.03, and received a monthly allowance of RM500–1000, with a mean of RM553.73 ± 261.78. A total of 38.8% received study loans, and 97.4% stayed in campus hostels. Based on BMI classification, 11.2% were underweight, 43.1% of normal weight, 29.3% overweight, and 16.4% obese. Regarding physical activity, 45.7% reported moderate levels, while 55.2% were breakfast skippers. However, no significant association was found between breakfast consumption pattern and BMI (p=0.267) or physical activity (p=0.279). Although no significant associations were found, breakfast skipping remains common, highlighting the need for healthy eating promotion and broader studies on dietary and lifestyle.

Coconut Ice Cream: Product Development and Consumer Acceptance

2026-03-17T12:08:22+08:00

Coconut is the fourth most important crop in Malaysia after palm oil, rubber, and paddy, yet its processed products remain underutilized. This study aimed to develop a marketable coconut ice cream formulation through systematic sensory and scientific evaluation. Nine initial formulations were tested using a balanced incomplete block design, followed by a seven‑point hedonic scale. Formulation four was identified as the most acceptable and subjected to proximate, physicochemical, and microbiological analyses. Proximate results indicated carbohydrate (62.89%), protein (6.68%), crude fat (10.56%), ash (0.53%), moisture (14.26%), and crude fibre (5.08%). Weekly physicochemical testing over eight weeks showed stable pH (6.45) and total soluble solids (35.8). Microbiological monitoring confirmed safety, with acceptable total plate count and yeast/mold levels during storage. The product achieved 54% overrun. Consumer acceptance testing revealed strong market potential, with 93% of respondents rating the product positively and highlighting its rich, creamy texture. Findings demonstrate that coconut ice cream can be successfully developed as a competitive, locally relevant product with both nutritional and commercial value.