Authors:
X.D. Zheng Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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S.X. Pan Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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N. Cao Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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X.H. Yan Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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X.M. Liu Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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M.N. Tan Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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M.Y. Wu Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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Y. Song Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

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Abstract

Benzoic acid naturally exists in a variety of plants and fermented foods, and jujube contains natural benzoic acid. This study scrutinises the content of benzoic acid in diverse jujube cultivars, and its modulation by variables such as harvest timing, product types, and drying techniques. The methodology encompasses tracking the progressive augmentation of benzoic acid throughout the maturation process of jujube, with the apex content being 144.4 mg kg−1 in the Junzao cultivar. It further investigates the substantial fluctuations in benzoic acid content in jujube powder under disparate processing conditions, with the zenith content observed in drum-dried jujube powder at 127.6 mg kg−1, and an unexpectedly elevated level of 66.2 mg kg−1 in freeze-dried jujube powder. As long as it is not consumed excessively, it will not cause harm to the human body. The conclusion drawn from this research posits can be employed to resolve consumer grievances, or as a benchmark for testing services for product quality control.

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  • Cakir, R. and Cagri-Mehmetoglu, A. (2013). Sorbic and benzoic acid in on-preservative-added food products in Turkey. Food Additives & Contaminants: Part B, 6(1): 4754.

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  • Casado, F.J., Sánchez, A.H., De Castro, A., Rejano, L., Beato, V.M., and Montaño, A. (2011). Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters. Journal of Agricultural and Food Chemistry, 59(6): 24032409.

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  • Guarino, C., Fuselli, F., Mantia, A. L., and Longo, L. (2011). Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. Food Chemistry, 127(3): 12941299.

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  • Hattori, T., Tsuzuki, H., Nakai, H., and Tanak, C. (2019). The ectomycorrhizal fungus Tricholoma matsutake biosynthesizes benzoic acid and benzaldehyde independently. Mycoscience, 60(1): 5462.

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  • Jang, G.J., Yoo, M., and Lee, S. (2020). Benzoic and propionic acids in fishery products on the Korean market. Food Additives & Contaminants: Part B, 13(3): 185192.

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  • Kim, M.K. (2017). Monitoring of benzoic acid, sorbic acid, and propionic acid in spices. Journal of Food Hygiene and Safety, 32(5): 381388.

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  • Kim, D., Jang, G., Yoo, M., Lee, G., Yun, S.S., Lim, S., Kim, M.K., and Lee, S. (2018). Sorbic, benzoic and propionic acids in fishery products: a survey of the South Korean market. Food Additives & Contaminants: Part A, 35(6): 10711077.

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  • Kubota, H., Ohtsuki, T., Hara, T., Hirakawa, Y., Iizuka, T., Tanaka, M., Iwamura, M., Sato, K., and Kawamura, Y. (2010). Search for benzoic acid and sorbic acid in fruits, nets, spices, and their processed foods. Japanese Journal of Food Chemistry and Safety, 17(1): 5461.

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  • Mota, F.J.M., Ferreira, I.M.P.L.V.O., Cunha, S.C., Beatriz, M., and Oliveira, P.P. (2003). Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs. Food Chemistry, 82(3): 469473.

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  • Widhalm, J.R. and Dudareva, N.A. (2015). Familiar ring to it: biosynthesis of plant benzoic acids. Molecular Plant, 8(1): 8397.

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  • Yun, S.S., Kim, J., Lee, S.J., So, J.S., Lee, M.Y., Lee, G., Lima, H.S., and Kim, M.K. (2019). Naturally occurring benzoic, sorbic, and propionic acid in vegetables. Food Additives & Contaminants: Part B, 12(3): 167174.

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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)
  • 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)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • 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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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

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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