Volume 9 (2020)
Volume 8 (2019)
Volume 7 (2018)
Volume 6 (2017)
Volume 5 (2016)
Volume 4 (2015)
Volume 3 (2014)
Volume 2 (2013)
Volume 1 (2012)

Research and Innovation in Food Science and Technology

ISO Abbreviation:

Res. Innovation Food Sci. Technol.


Facts & Figures

Number of Articles Submitted 317
Number of Articles Accepted 81
Acceptance Rate of Articles 26
Reception Time (Day) 141
Number of Authors 745
Number of Volumes 10
Number of Issues 39
Article Views 102,781
PDF Downloads 346.43



open access

The Journal of Research and Innovation in Food Science and Technology (JRIFST) is a scientific ranked, peer-reviewed journal, publishing new development in Food Science & Technology. The work submitted should be innovative and practical either in the approach or in the methods used. Original research articles as well as review articles as they relate to Food Science & Technology are welcomed.

  • Publisher: Research Institute of Food Science and Technology
  • The Journal of Research and Innovation in Food Science and Technology (JRIFST) will be   published with the cooperation of  Society of Probiotics and Functional Foods as of winter 2021.
  • Ethics in Publishing: This journal is following of Committee on Publication Ethics (COPE) and complies with the highest ethical standards in accordance with ethical laws.
  • License: Creative Commons Attribution 4.0 International (CC-BY 4.0)
  • Open Access: Articles are freely available.
  • Scientific Rank: The journal was rated as “International”, having been assessed by Commission Reviewing  Scientific Journals affiliated with the Ministry of Science, Research and Technology (Q4, Scopus).
  • Ranked as a Q4 journal by Scopus in 2020.
  • Impact Factor: 0.094 (Q3) base on Islamic World Science Citation Center (ISC).
  • Types of Papers: Research,  Review and Short Research Papers.
  • Language: Persian & English
  • The process of submission and reviewing of the manuscripts has been thoroughly carried out by the Journal Management System (Powered by Sinaweb) since 2018.
  • Publication Cost: The cost of the editing and paper layout for each page equals to 150000 IRR.
  • English Extended Abstract is requested after final acceptance of the manuscript from the corresponding author.
  • Time of Pre-screening of manuscript is 10 days.
  • Time Period of Review is 3 to 5 months.
  • Full Peer Review: All manuscripts submitted to the journal undergo anonymous peer review at least by 3 referees.
  • In order to promote quality and to protect intellectual property and rights of researchers and authors the "Hamanandjoo", "Hamyab" and "iThentictae" software are used for Persian and English articles, respectively.
  • The journal has already received the initial approval of such international data bases as EBSCO and CABI  to be indexed by them. Elsevier  


Seeking further information contact: +98 9366705437

1. Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers

Meysam Komijani; Mohebbat Mohebbi; Behrouz Ghorani

Volume 10, Issue 3 , Autumn 2021, Pages 235-248


  In this study, nanofibers of basil seed gum (BSG) were prepared by electrospinning method. To reduce repelling interaction and helping the process of electrospinning, aiding agents such as polyvinyl alcohol (PVA) can be used. PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90, 20:80, ...  Read More

2. Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants

Hamideh Maqamikia; Vahid Hakimzadeh; Akram Arianfar; Qadir Rajabzade; Mostafa Shahidi-Noghabi

Volume 10, Issue 3 , Autumn 2021, Pages 249-260


  Due to the high nutritional value of vitamin D3 and its instability in various environmental and processing conditions, the need to preserve it through techniques such as capsulation during nutrification is felt. In this study, vitamin D3 was encapsulated in the structure of niosomes based on various ...  Read More

3. Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor

Sajjad Torabi; Mahshid Jahadi; Nafiseh Ghasemisepro

Volume 10, Issue 3 , Autumn 2021, Pages 261-272


  Spirulina platensis is a planktonic, photosynthetic filamentous cyanobacterium with bioactive molecules, which is a rich source of pigments such as phycocyanin.In this study, effects of two important factors of agitation and aeration on biomass production of S. platensis and its production of chlorophyll, ...  Read More

4. Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt

Sheyda Tavakoli; Mohsen Mokhtarian

Volume 10, Issue 3 , Autumn 2021, Pages 273-284


  Yogurt is one of the most popular and widely consumed dairy products that it is very important in people's food basket. Thus, the modification and improvement of its technological and nutritional properties has a special place. Aiming to improve nutritional value, syneresis reduction and reach to maximum ...  Read More

5. Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period

Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad; Mohsen Ebrahimi Hemmati Kaykha

Volume 10, Issue 3 , Autumn 2021, Pages 285-298


  After harvesting of Sepestan (Cordia myxa) fruit, it immediately undergoes the physical and chemical spoilage. Therefore, Sepestan fruit has a limited shelf life and some procedures should be considered so that it could be stored and consumed for a longer period of time. One of the practical methods ...  Read More

6. Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment

Reza Karazhian; Maryam Ameri; Najme Gord Noshahri; Ahmad Ehtiati

Volume 10, Issue 3 , Autumn 2021, Pages 299-310


  Phycocyanin is a pigment extracted from Spirulina platensis and can be a good alternative to synthetic dyes in various industries, including the food industry. The aim of this study was to stabilize phycocyanin and evaluate the method in pigment stability under different pH conditions. Phycocyanin (500 ...  Read More

7. Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

Manoochehr Norooz; Mohammad Goli

Volume 10, Issue 3 , Autumn 2021, Pages 311-324


  Yogurt is one of the widespread dairy products, which is especially important in people's diets due to its high nutritional value and health-promoting effect. In this study, the physicochemical, quality, sensory, and microbial characteristics of yogurt containing sesame oil (1, 2, and 3%) after homogenization ...  Read More

8. Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink

Hamed Saberian; Vahid Pasban Noghabi

Volume 10, Issue 3 , Autumn 2021, Pages 325-340


  One of the important challenges about using of the betalains is their low stability against light and heat. Therefore, the main goal of this research was to stabilize the extracted betalain from red beet against thermal treatments. To investigate the thermal stability of the betalain, encapsulation (using ...  Read More

1. The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels

Mohsen Zandi

Volume 8, Issue 3 , Autumn 2019, , Pages 285-296


  Fluid gels already proposed to deliver flavors and nutrients safely. In this paper, our earlier research was applied for mechanical, rheological and release evaluation of the vitamin encapsulated alginate-whey protein microcapsules. The results indicated that the size distribution of alginate-whey protein ...  Read More

2. Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers

Meysam Komijani; Mohebbat Mohebbi; Behrouz Ghorani

Volume 10, Issue 3 , Autumn 2021, , Pages 235-248


  In this study, nanofibers of basil seed gum (BSG) were prepared by electrospinning method. To reduce repelling interaction and helping the process of electrospinning, aiding agents such as polyvinyl alcohol (PVA) can be used. PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90, 20:80, ...  Read More

3. The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow

Marie Mardani; Samira Yeganehzad; Razieh Niazmand

Volume 10, Issue 2 , Summer 2021, , Pages 107-126


  The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments ...  Read More

4. Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS

Parisa Jafarian Asl; Razieh Niazmand; Moslem Jahani

Volume 10, Issue 1 , Spring 2021, , Pages 1-10


  Deodorizer distillate is regarded as a waste material of the edible oil industries. It has intricate nature that consists of a valuable source of bioactive and nutritive compounds including phytosterols, tocopherols and squalene that are valuable economically. In this study instead of using sample pretreatments ...  Read More

5. The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell

Masoumeh Raei; Fakhri Shahidi; Majid Farhoodi; Seid Mahdi Jafari; Ali Rafe

Volume 7, Issue 2 , Summer 2018, , Pages 119-132


  Lactoferrin is one of the most important bioactive compounds that can increase the activity of the immune system and osteogenicity. However, it is sensitive to environmental stresses. Hence, the production of functional beverage including encapsulated lactoferrin by noncomplex of WPI/HMP was investigated ...  Read More

Food Processing
1. Optimization of formulation for aerated dessert containing whey protein and xanthan gum concentrate using response surface methodology and investigation on rheological properties

Sara Parseh; Mohebbat Mohebbi; Toktam Mohammadi-Moghadam; Hassan Sabbaghi

Articles in Press, Accepted Manuscript, Available Online from 22 December 2020


  Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological ...  Read More

Safety and Quality Control of Food
2. The effect of cold plasma on the enzymatic activity and quality characteristics of mango pulp

Tarek Gamal Abedelmaksoud; Mohammadali A Hesarinejad; Behdad Shokrolahi Yancheshmeh

Articles in Press, Accepted Manuscript, Available Online from 16 January 2021


  The ability to produce cold plasma in the atmosphere provides new opportunities for the decontamination of biological materials including fresh food. This technology is also used to inactivate endogenous enzymes, especially polyphenol oxidase and peroxidases, which are responsible for browning reactions. ...  Read More

Food Microbiology and Biotechnology
3. Evaluation of expression Levels of virulence associated luxS, and ctxM genes in E. coli isolated from dairy products co-cultured with Bacillus coagulans

zahra ellahian; masood ghane; majid baserisalehi

Articles in Press, Accepted Manuscript, Available Online from 03 February 2021


  Objective, The purpose of this study was isolation of E. coli strains from dairy products and evaluation for the presence of luxS, and ctxM genes. In addition, Bacillus spp. were isolated from poultry intestinal tracts and their characters assessed for detection of probiotic bacteria. Finally, the effect ...  Read More

4. Evaluation of properties and characteristics of functional Trout sausages containing probiotics and fat substitutes

Aghdas Sadeghi; Vahid Hakimzadeh; Esmaeil Ataye Salehi; Hasan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 04 March 2021


  Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the ...  Read More

5. Effect of heat stress on the resistance of two spore forming bacillus species in the gastrointestinal tract simulation model and their probiotic properties

Marzieh Hosseininezhad; Nasim Adibpour; Abolfazl pahlevanloo

Articles in Press, Accepted Manuscript, Available Online from 22 November 2021


  In recent years, the application of spore-forming bacteria in probiotic food supplements and medicine have become more interesting due to their stability in stressful condition of production line and gut environment. In the current study, the resistance of Bacillus coagulans and Bacillus subtilis strains ...  Read More

Food Microbiology and Biotechnology
6. Study on isolated Staphylococcus aureus from bovine milk with mastitis containing methicillin and Panton–Valentine leukocidin gene

Nima Bahador; maryam gharghi; Abbas Rowshan

Articles in Press, Accepted Manuscript, Available Online from 19 May 2021


  Nowadays, bovine mastitis has been recorded as an inflammation of the mammary gland and Staphylococcus aureus is the main pathogens responsible for contagious mastitis in ruminants. Since milk is an important dairy product, present study seeks to evaluate presence of methicillin-resistant and PVL positive ...  Read More

Food Biotechnology
7. Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.)

Tran Thien Hien; Nguyen Van Muoi; Thanh Tran Truc

Articles in Press, Accepted Manuscript, Available Online from 11 October 2021


  Vegetables have been shown to be able to provide nutrients, including vitamins, minerals and especially fiber, and release toxins that arise during the digestion of food. As a result, the importance of vegetables has been increasingly emphasized in the human diet. In this study, Kohlrabi, a vitamin C-rich ...  Read More

8. Preparation of nano-liposomes carrying phycobiliprotein extracted from red algae with chitosan polymer coating: evaluation of physicochemical, antioxidant and antimicrobial properties

maryam Hasani; Amir Haghdoost; Leila Golestan; Mostafa Shahidi Noghabi; Ahmad Shahidi

Articles in Press, Accepted Manuscript, Available Online from 08 November 2021


  Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to ...  Read More

Food Technology - Nutrition Products

Pham Nhut; Hoang Thien Le; Nguyen Quang Vinh; Tran Quoc Toan; Tran Minh Phat

Articles in Press, Accepted Manuscript, Available Online from 07 December 2021


  Vietnam is located in the tropical monsoon climate area (Southeast Asia), along with the biodiversity of plant species, which has created many types of monofloral and polyfloral honey. However, there has not been a study that fully reports on the physicochemical composition, antioxidant activity and ...  Read More

Food Nanotechnology
10. Production of optimal Oil Bulking Agent based on Inulin, Persian gum and Alginate by Response Surface Methodology

Bita Mohammadalami; Akram Arianfar; Ali Mohammadi sani; Sara Naji-Tabasi

Articles in Press, Accepted Manuscript, Available Online from 28 December 2021


  Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil ...  Read More

Food Processing
11. Changes in thermal, textural, color and microstructure properties of oleogel made from beeswax with grape seed oil under the effect of cooling rate and oleogelator concentration

Samira Yeganehzad; Ali Faezian; Zohreh Baratian Ghorghi; Mohammad Ali Hesarinejad

Articles in Press, Accepted Manuscript, Available Online from 02 January 2022


  In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (° C / min), from 85 to 25 ° C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal ...  Read More

Safety and Quality Control of Food
12. The effect of peanut coating with chitosan and chitosan nanoparticles on its taste sensory properties and growth inhibition of Aspergillus flavus

nader habibi

Articles in Press, Accepted Manuscript, Available Online from 05 January 2022


  Abstract Food contamination with fungi and their toxins is a serious public health issue. Peanuts can be exposed to microbial spoilage and adverse changes in their taste sensory properties. Chitosan is one of the biopolymers that is biodegradable and has antimicrobial activity. The purpose of this study ...  Read More

Food Chemistry
13. Stability Enhancement of Natural Food Colorants- A Review

Azadeh Ranjbar Nedamani

Articles in Press, Accepted Manuscript, Available Online from 09 January 2022


  The public knowledge about the importance of using natural ingredients in food products opened new areas toward the extraction, stabilization, storage, and application of natural colors. The stabilization of natural colorants has a key role in their application in food industries. Colorants are significantly ...  Read More

Food Technology - Cereal Products and Baking
14. Evaluation of antioxidant and antimicrobial properties of root and stem bark extracts of three species of barberry in bread

Mohammad Gorizpa; Fereshte Bahmanyar; Leila Mirmoghtadaie; Faezeh Shafaei

Articles in Press, Accepted Manuscript, Available Online from 09 January 2022


  Objective: This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris orientalis) method: Three Barberry species ...  Read More

Food Microbiology and Biotechnology
15. Evaluation of microbial and chemical composition of fermented beverages produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris

Fred Akharaiyi; Phebean Ozolua; Christopher Johnson

Articles in Press, Accepted Manuscript, Available Online from 11 January 2022


  Objectives: Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents.Method: Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre ...  Read More

Keywords Cloud