International Journal of Food Sciences and Nutrition Innovations

Coffee Grounds Waste Valorization into Natural Antioxidant Extracts for Food Preservation

Fatimah Azzahra Hasibuan — 2026-06-30

Background: Coffee grounds are one of the largest types of organic waste generated daily by the food and beverage industry. Although commonly discarded, used coffee grounds still contain valuable bioactive compounds, especially phenolic compounds, which have strong antioxidant properties. Utilizing coffee waste as a source of natural antioxidants can reduce environmental problems caused by organic waste while providing an alternative to synthetic food preservatives.
Aim: This study aims to utilize used coffee grounds by extracting natural antioxidant compounds using an ethanol–water solvent mixture and evaluating their potential as natural preservatives to extend food shelf life.
Method: This review paper employed a systematic literature review approach to collect and analyze scientific studies published between 2019 and 2025 related to the valorization of spent coffee grounds (SCG) into natural antioxidant extracts for food preservation. Literature searches were conducted using scientific databases, including Scopus, Web of Science, ScienceDirect, PubMed, and Google Scholar, using keywords such as “spent coffee grounds,” “coffee waste valorization,” “phenolic compounds,” “natural antioxidants,” “food preservation,” “ethanol-water extraction,” and “bioactive compounds.”
Result: The extraction process produced coffee ground extracts containing phenolic compounds with antioxidant activity. Previous studies have demonstrated that coffee ground extracts can inhibit undesirable chemical reactions in food and contribute to extending food shelf life.
Conclusion: Used coffee grounds have potential as a sustainable source of natural antioxidants and food preservatives. Their utilization can reduce organic waste, support environmentally friendly food preservation methods, and promote the implementation of a circular economy in the food industry.

Effect of Particle Size of Ophiopogon japonicus and Dioscorea opposita Meal Replacement Powder on Its in Vitro Hypoglycemic and Hypolipidemic Activities

Xue Wu — 2026-06-30

Background: Ophiopogon japonicus and Dioscorea opposita are prominent medicinal and edible raw materials for functional foods. In meal replacement powders, particle size is a critical factor influencing biological activities.
Aim: This study investigated the effect of particle size on the in vitro hypoglycemic and hypolipidemic functions of an O. japonicus and D. opposita meal replacement powder.
Methods: Botanical powders were prepared at 40, 60, 80, 100, and 120 mesh. Various in vitro functional indicators related to blood glucose and lipid reduction—such as glucose dialysis delay index, glucose adsorption, α-amylase inhibition, and cholesterol/sodium cholate binding capacities—were evaluated.
Result: As the crushing degree increased, all indicators initially increased and subsequently decreased. The glucose dialysis delay index and glucose adsorption capacity peaked at 100 mesh. The strongest α-amylase inhibition occurred at 80 mesh, reaching 75.48%. Additionally, cholesterol adsorption capacity, sodium cholate adsorption capacity, and sodium cholate binding capacity reached their maximum levels at 100 mesh, yielding 1.38 mg/g, 16.01 mg/g, and 69.41%, respectively.
Conclusion: Meal replacement powders processed through an 80-mesh or 100-mesh sieve possess optimal hypoglycemic and hypolipidemic potential. This study provides theoretical support for the formulation optimization of O. japonicus-D. opposita powders and serves as a processing reference for the industrial production of homologous functional foods.

Occurrence of Escherichia coli in Fresh and Frozen Frog Legs: Implications for Quality Assurance of Export-Oriented Fishery Products

Muhammad Sazili — 2026-06-30

Background: Frog legs are an important Indonesian export commodity that must meet strict food safety standards. Among microbiological hazards, Escherichia coli is widely recognized as an indicator of faecal contamination and poor hygienic practices during processing.
Aim: This study aimed to determine the occurrence of E. coli in fresh and frozen frog leg products and evaluate the effectiveness of quality assurance measures applied throughout the production chain.
Methods: The study was conducted at the Fishery Product Quality Control and Inspection Agency (BPPMHKP) Palembang, Indonesia, from April to May 2025. Detection of E. coli was performed using the Most Probable Number (MPN) method according to Indonesian National Standard SNI 2332.1:2015. The procedure included enrichment in Lauryl Tryptose Broth (LTB), presumptive testing in EC Broth, and confirmation on Eosin Methylene Blue (EMB) Agar.
Results: Several samples showed positive reactions during the enrichment and presumptive stages, suggesting the presence of coliform bacteria. However, no characteristic metallic-green colonies of E. coli were observed on EMB Agar during confirmation. All fresh and frozen frog leg samples had contamination levels below 3 MPN/100 mL. No significant difference in E. coli contamination was detected between the two product categories.
Conclusion: Fresh and frozen frog legs complied with microbiological safety requirements and were free from confirmed E. coli contamination. The findings indicate that quality assurance systems, including certified raw material sourcing, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and cold-chain management, effectively maintained product safety and quality for export purposes.

Production of Moringa based Food Flavouring with the Addition of Dried Shrimp

Sebastianus Charmie Wadjong — 2026-06-30

Background: Moringa leaves, rich in essential nutrients like calcium, protein, and antioxidants, are widely valued for their health benefits. However, due to their natural bitterness and strong aroma, they are commonly consumed as capsules or teas rather than incorporated into everyday meals, limiting their market reach.
Aim: To increase consumer acceptance, especially among children and adults seeking nutritious foods, "Bon Kelor" was developed as a moringa-based food flavouring with added dried shrimp to enhance both flavour and nutritional value. This study aimed to evaluate the effects of blanching time and dried shrimp addition on the nutritional and sensory qualities of "Bon Kelor" and to determine the most favourable formulation.
Methods: The research used a Complete Block Design with two factors: blanching time (1, 3, and 5 minutes) and dried shrimp concentration (5%, 10%, and 15%). The products were assessed for yield, moisture, ash, fibre, protein, calcium, and organoleptic characteristics such as aroma, colour, and taste.
Result: Blanching time significantly affected water, ash, and fibre content, as well as taste, while dried shrimp addition notably increased ash, fibre, protein, and calcium levels. The optimal formulation, based on overall liking among panellists, featured a blanching time of 5 minutes and a dried shrimp concentration of 15%, yielding a balanced nutritional profile and improved taste.
Conclusion: This formulation had a moisture 5.85%, ash 16.64%, fibre 14.04%, protein 21.89%, and calcium 74.41 ppm.

Nutritional and Health-Promoting Properties of Kaempferia galanga: A Phytochemical Perspective

Jocelyn Janiesha — 2026-06-30

Kaempferia galanga L., known as kencur, is a widely used aromatic rhizome with significant traditional and modern medicinal value. This review provides an in-depth phytochemical perspective on its nutritional and health-promoting properties, focusing on the link between its secondary metabolites and biological activities. The primary bioactive constituent, ethyl p-methoxycinnamate (EPMC), along with other volatile and non-volatile compounds such as ethyl cinnamate, kaempferol, and borneol, are identified as the key drivers of its therapeutic potential. These phytochemicals demonstrate multi-targeted pharmacological effects, including anti-inflammatory activity through COX-2 inhibition, p53-independent apoptosis in cancer cells, and broad-spectrum antimicrobial action via membrane disruption. Nutritionally, the rhizome is rich in essential minerals (K, P, Mg) and dietary fibers, which work synergistically with phenolic compounds to modulate metabolic processes, such as ghrelin-mediated appetite stimulation. Despite its extensive use in traditional formulations like beras kencur, the translation into modern nutraceuticals faces challenges regarding the standardization of these chemical markers. This review concludes that a precise understanding of the phytochemical profile of K. galanga is essential for its development as a validated functional food and a source of natural medicine.