Authors:
N. BideliKhorasan Razavi Agricultural and Natural Resources Research Center, Iran

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M. Ahmadi-RoshanResearch School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, P. O. Box: 14395-836, Tehran, Iran

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S. Berenji ArdestaniResearch School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, P. O. Box: 14395-836, Tehran, Iran

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Abstract

Seedless barberry is a medicinal shrub and has been cultivated in Iran for more than two centuries. It is perishable with short shelf-life. Irradiation has shown to improve microbial safety and expands durability of raw fruits. Undoubtedly, current food processes undesirably affect bioactive compounds such as anthocyanins. Fresh barberry fruit was harvested in Birjand city by methods including “cutting branches” and “collecting fallen fruit under shrubs”, which locally are known as “puffy barberry” and “jewel barberry”, respectively. Some of the fresh barberries were treated by osmotic solution and then they have been dried. Untreated dried fruit was processed by freezing. Osmotic and frozen treatments were packed in polyamide film. Some of the dried jewel/puffy barberries packed in polyamide film were irradiated at doses of 0, 3, 5, and 10 kGy. All samples were stored at 4 and 25 °C for 6 months. Effects of barberry types (puffy/jewel), processes, storage time and temperature on chemical, microbial, and pest characteristics of dried barberry fruit were evaluated. Puffy barberry gamma irradiated with 5 kGy after 6 months of storage at 4 °C showed acceptable properties. Irradiation and storage at 4 °C were reported as optimal processing and storage conditions for barberry fruit.

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  • Ahmadi-Roshan, M., Bideli, N., and Berenji Ardestani, S. (2022). Effects of non-thermal processes on texture, color and sensory properties of Iranian barberry during storage. Journal of Berry Research, 12: 227247. https://doi.org/10.3233/JBR-211519.

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  • Akhavan, H.R., Berenji Ardestani, S., and Fazel, M. (2017). The effect of gamma irradiation on the shelf-life and quality characteristics of fresh barberry fruit. Journal of Nuclear Science and Technology (JonSat), 38(3): 7386. (In Persian).

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  • Berenji Ardestani, S., Sahari, M.A., Barzegar, M., and Abbasi, S. (2013). Some physicochemical properties of Iranian native barberry fruits (abi and poloei); Berberis integerrima and Berberis vulgaris. Journal of Food and Pharmaceutical Sciences, 1: 6774.

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  • Berenji Ardestani, S., Sahari, M.A., and Barzegar, M. (2015). Effect of extraction and processing conditions on organic acids of barberry fruits. Journal of Food Biochemistry, 39: 554565. https://doi.org/10.1111/jfbc.12158.

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  • Berenji Ardestani, S., Sahari, M.A., and Barzegar, M. (2016). Effect of extraction and processing conditions on anthocyanins of barberry. Journal of Food Processing and Preservation, 40(6): 14071420. https://doi.org/10.1111/jfpp.12726.

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  • Bideli, N., Basiri, Sh., Mahdinia, A., Rostami, M., and Sheikholeslami, Z. (2015). Introducing the best method of drying and packing plums using the cultivars available in Khorasan. Available from: https://civilica.com/doc/1091502/(In Persian).

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  • Corbo, M.R., Altieri, C, D'Amato, D., Campaniello, D., Del Nobile, M.A., and Sinigaglia, M. (2004). Effect of temperature on shelf life and microbial population of lightly processed cactus pear fruit. Postharvest Biology and Technology, 31: 93104. https://doi.org/10.1016/S0925-5214(03)00133-9.

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  • ISO 4833-2 (2014). Microbiology of the food chain – Horizontal method for the enumeration of microorganisms. Part 2: colony count at 30 °C by surface plating technique. Corrigendum 1. ISO 4833-2: 2013/Cor 1:2014.

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  • ISO 21527-2. (2008). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds – Part 2: Colony count technique in products with water activity less than or equal to 0.95.

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  • Kucner, A., Klewicki, R., and Sójka, M. (2013). The influence of selected osmotic dehydration and pretreatment parameters on dry matter and polyphenol content in highbush blueberry (Vaccinium corymbosum L.) fruits. Food and Bioprocess Technology, 6: 20312047. https://doi.org/10.1007/s11947-012-0997-0.

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  • Lerici, C.R., Pinnavaia, G., Dalla Rosa, M., and Bartolucci, L. (1985). Osmotic dehydration of fruit: influence of osmotic agent on drying behavior and product quality. Journal of Food Science, 50(5): 12171226. https://doi.org/10.1111/j.1365-2621.1985.tb10445.x.

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  • Rahman, M.S. (Ed.) (2007). Handbook of food preservation, 2nd ed. CRC Press, pp. 408, 409, 420.

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  • Shakiba, R. and Mohammadpour Karizki, V. (2015). The effect of different factors on the osmotic drying of food. The First National Conference on Technological Achievements of Food Science and Industry in Iran. (In Persian) https://civilica.com/doc/545647/.

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  • Tefera, A., Seyoum, T., and Woldetsadik, K. (2007). Effect of disinfection, packaging and storage environment on the shelf life of mango. Biosystems Engineering, 96: 201212. https://doi.org/10.1016/j.biosystemseng.2006.10.006.

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  • Znidarcic, D. and Pozrl, T. (2006). Comparative study of quality changes tomato cv. ‘Malike’ (Lycopersicon esculentum Mill.) whilst different temperatures. Acta Agriculturae Slovenica, 87(2): 235243.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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