International Journal of Food

A Comprehensive Bibliometric Analysis of Fish Drying Techniques for Preservation: Trends, Innovations, and Future Directions

Ahmad Hazim Abdul Aziz — 2026-03-31

This study provides a comprehensive bibliometric analysis of fish drying techniques for preservation, exploring current trends, innovations, and future directions. The analysis underscores the pivotal role of drying as a fundamental preservation method, highlighting its impact on maintaining the quality and extending the shelf life of fish. Key findings reveal the importance of integrating chemical and nutritional aspects with drying techniques to enhance the nutritional value of preserved fish. Additionally, the study emphasizes the need for further exploration of microbial and additive effects to optimize safety and quality. Sustainable preservation methods, particularly those utilizing renewable energy sources such as solar drying, are identified as areas with significant potential for development. The analysis also calls for optimizing quality and safety through improved drying techniques and real-time monitoring methods. By addressing these research gaps and fostering interdisciplinary approaches, the study aims to develop more effective and efficient preservation methods. The findings serve as a roadmap for future research, contributing to higher quality, safer, and more nutritious dried fish products, and supporting the sustainable development of the fish preservation industry.

Perception of the Clinical Dietitians in Conducting Research: A Qualitative Study

Chiou Yi Ho — 2026-03-31

Background and purpose: Clinical research is essential for advancing clinical management, enhancing healthcare quality, and improving patient outcomes. This study seeks to examine the perceptions of clinical dietitians in Malaysia regarding their involvement in research within government settings. Method: Clinical dietitians from government settings were recruited as participants using purposive sampling through focus group discussions. Key questions were posed to explore their perceptions and the factors that influence their involvement in research. Result: Findings reveal that clinical dietitians recognize the importance of research, but various factors shape their involvement, aiming to enhance nutrition and patient care outcomes. This study identified factors that were categorized into three clusters: factors influencing dietitians in conducting research, challenges in conducting research and expectations in conducting research. Discussion & conclusion: This qualitative study explores clinical dietitians' perceptions of conducting research in government healthcare settings in Malaysia. The findings reveal three main themes: factors influencing research involvement, challenges faced, and dietitians’ expectations. Key motivators include the desire to improve patient outcomes through evidence-based nutrition, professional development, and mentorship. However, barriers such as limited time, funding, and resources, as well as the complexity of dietary data collection, hinder research participation. Participants highlighted the importance of protected research time, career advancement opportunities, and professional recognition in motivating research engagement. The study underscores the need for a supportive environment and enhanced research training to foster greater involvement in dietetic research.

Workplace Factors Shaping Unhealthy Food Choices Among Staff

Dynatalie Delicious — 2026-03-31

Unhealthy food consumption among workers is an issue with significant implications for physical and mental health. This study investigates the factors influencing unhealthy eating behaviors among staff workers at University Malaysia Sabah (UMS). Utilizing a quantitative research design, data were collected from 343 respondents through structured questionnaires, addressing workplace environmental barriers, stress-induced emotional eating, and the association between education level and healthy eating knowledge. Key findings reveal that workplace factors, such as lack of healthy food options (mean= 4.13, SD= 0.94) and work pantry facilities (mean= 4.11, SD= 0.92), significantly hinder healthy eating. Stress levels showed a weak yet statistically significant correlation with emotional eating behaviors (Spearman’s rho = 0.284, p < 0.001). Furthermore, a significant association was found between higher education levels and greater knowledge of healthy eating (χ² = 243.169, p < 0.001). These results underscore the need for workplace interventions, including policy enhancements, stress management programs, and targeted nutritional education, to promote healthier eating behaviors and overall well-being among UMS workers.

Utilization of Black Rice (Oryza sativa L. Indica) and Black Soybean (Glycine max L. Merr) in the Production of Protein- and Fiber-Rich Breakfast Flakes for School-Age Children

Fania Dian Setiani — 2026-03-31

The development of flakes products based on black rice and black soybeans is one of the practical breakfast food innovations that meets the nutritional demands of school-aged children, particularly their daily protein and dietary fibre requirements. This research uses 4 formulas of black rice and black soybeans, namely F1 (80:20), F2 (60:40), F3 (40:60), and F4 (20:80). The analysis included organoleptic test (hedonic test and quality), nutritional content analysis (proximate and dietary fibre content analysis), and physical characteristic analysis (water absorption, rehydration time, hardness and bulk density). The results showed that all black rice and black soybean flake formulas could meet nutritional content claims, such as protein and dietary fibre. Based on organoleptic tests, physical characteristics and nutritional content of black rice and black soybean flakes, F3 (with a proportion of black rice of 40% and black soybeans of 60%) was selected as the best formula in this study based on physical and organoleptic characteristics that the panellists preferred, as well as a nutritional profile that met product requirements and nutritional content claims. This selected formula also provides 11.1-15.2% of the protein requirements and 11-13.4% of school-aged children's daily dietary fibre requirements (7-12 years).

Characteristics of Dabai (Canarium odontophyllum) Seed Fat Fractions Produced from Solvent Fractionation

Norazlina Mohammad Ridhwan — 2026-03-31

Interest in underutilized tropical fruit species such as Canarium odontophyllum (dabai) has increased due to their potential as alternative sources of plant-based fats. Dabai seed fat (DSF) is rich in palmitic acid and exhibits melting characteristics similar to palm stearin and palm mid-fraction. However, the high tripalmitin content limits its direct use in food formulations because of waxiness and incomplete melting at body temperature. This study aimed to characterize the fat fractions obtained from DSF through solvent fractionation including their physicochemical, fatty acid, and thermal properties for potential applications. Solvent fractionation using acetone successfully separated DSF into two fractions, namely the hard (Hard-DSF) and a soft (Soft-DSF) fraction, with yields of 25.95% and 73.98%, respectively. The Soft-DSF fraction exhibited higher unsaturation (iodine value: 44.55 g I₂/g) and a lower slip melting point (35 °C), while Hard-DSF displayed greater saturation, a higher melting point (42 °C) and lower free fatty acid content, indicating better oxidative stability. Fatty acid analysis showed that palmitic (C16:0) and oleic (C18:1) acids predominated in all samples, with Hard-DSF enriched in palmitic acid (53.30%) and Soft-DSF higher in oleic acid (38.67%). Differential scanning calorimetry revealed that Hard-DSF had higher melting (melting ranger from 4.82 to 49.98 °C) and crystallisation (21.35 °C) temperatures and greater enthalpy, while Soft-DSF melted at body temperature (36.29 °C) with lower enthalpy, consistent with its softer texture. These findings demonstrate that solvent fractionation effectively modifies the composition and functionality of DSF. Soft-DSF shows potential for confectionery and soft-fat applications due to its desirable melting profile and unsaturation, whereas Hard-DSF may be used as high palmitic sources or a blending component. This study provides the first detailed insight into the solvent fractionation of dabai seed fat, highlighting its potential as a novel tropical fat source for food and industrial use.

The Effect Of Different Plasticizers On The Physicochemical Properties of Starch Film Incorporated With Pomegranate (Punica granatum) Peel Powder

Shivania — 2026-03-31

This research studies the effect of different plasticizers on the physicochemical properties of starch film incorporated with pomegranate peel powder. The objective was to evaluate the impact of various plasticizers on the physical, mechanical, and barrier properties of starch-based films. Film samples were prepared using five plasticizer ratios (4:0, 3:1, 2:2, 1:3, and 0:4 of glycerol:sorbitol) and a fixed concentration of PGP powder. The films were produced using the solution casting method. Evaluations included thickness, opacity, water solubility, colour, mechanical properties, biodegradability, and oil permeability. The film thickness increased progressively with higher sorbitol concentrations. The increasing concentration of sorbitol also increased the transparency and water solubility. The different ratios of glycerol and sorbitol did not have a significant effect on the hunter L*, a*, and b* values of the films due to the colourless nature of the plasticizers. The tensile strength and elongation at break of the films were the highest when both glycerol and sorbitol were used. However, increasing concentrations of sorbitol increased the Young’s modulus of the film significantly. All films degraded by day 9 as well as exhibited excellent oil barrier properties. The combination of glycerol and sorbitol exhibits a good balance of mechanical properties and barrier properties.

Sociodemographic, Clinical, Dietary, and Inflammatory Determinants of Super-Morbid Obesity in Bariatric Surgery Candidates

Chiou Yi Ho — 2026-03-31

Background: Severe obesity, clinically defined as a Body Mass Index (BMI) ≥ 40 kg/m² or ≥ 35 kg/m² in the presence of weight-related comorbidities, is a major catalyst for non-communicable diseases, including type 2 diabetes and cardiovascular pathology. This condition is characterized by chronic, low-grade systemic inflammation (meta-inflammation) triggered by visceral adiposity and ectopic lipid deposition. While haematological indices such as the neutrophil-to-lymphocyte ratio (NLR) have emerged as robust surrogate markers of systemic inflammation, their clinical utility in bariatric risk stratification remains underutilized in the Malaysian context. This study aimed to investigate the associations between sociodemographic, clinical, nutritional, and biochemical factors with BMI among morbidly obese patients during their initial presentation at a national bariatric centre. Methods: A retrospective cross-sectional analysis was conducted on 219 patient records (2022–2024) at Institut Kanser Negara. Data regarding sociodemographic characteristics, comorbidities, dietary intake, body composition (via bioelectrical impedance analysis), and haematological profiles were reviewed. Statistical significance was evaluated using Chi-square tests and Pearson or Spearman correlation coefficients. Results: The cohort was predominantly female (65.3%) and Malay (85.8%). Significant associations were found between BMI category and gender (p=0.019), hypertension (p=0.048), and childhood obesity (p=0.027). Positive correlations were observed between BMI and energy intake (r=0.208, p=0.002), protein intake (r=0.198, p=0.003), and fat mass (r=0.916, p<0.001). Notably, the Neutrophil-to-Lymphocyte Ratio (NLR) showed a strong positive correlation with BMI (r=0.428, p<0.001), highlighting a progressive inflammatory burden associated with increased adiposity. Conclusion: These findings emphasize the necessity of integrating systemic inflammatory profiling and body composition analysis into preoperative protocols. The correlation between NLR and BMI suggests that NLR is a viable, cost-effective biomarker for identifying high-risk candidates. Implementing targeted, multidisciplinary nutritional and biochemical interventions prior to surgery is essential to optimize metabolic health and improve postoperative outcomes.