Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P.·Asian Food Science Journal·2025
Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...
Open access
Research Article10.9734/afsj/2025/v24i7803
Background: Nature has provided us a wide variety of materials to help improve and sustain the health of all living things either directly or indirectly. Pharmaceutical excipients used as suspending agents from natural sources are preferable due to their biocompatibility, abundan...
Open access
Research Article10.9734/afsj/2025/v24i3773
Pectin is a multifunctional constituent of cell wall of different plants at different concentration with a widespread application. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize...
Open access
Research Article10.9734/afsj/2025/v24i2769
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 Article10.9734/afsj/2021/v20i730324