Antioxidant, Antibacterial Analysis of Pectin Isolated from Banana Peel and its Application in Edible Coating of Freshly Made Mozzarella Cheese
Srishti Tripathi & Sunita Mishra · Asian Food Science Journal · 2021
The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the...
Open access
Research Article
10.9734/afsj/2021/v20i730324