Asian Food Science Journal

Study on The Effect of Pretreatments on Quality of Banana (Musa paradisiaca L.) Chips and Its Storage Stability

Ekta Shrestha — 2026-04-20

Banana chips are a popular snack made from unripe bananas and preserved through drying and frying methods. This study investigated the effects of different pretreatments on the quality and storage stability of banana chips. The pretreatments included a control (sample A), 5% salt solution (sample B), 5% citric acid (sample C), 5% lemon juice (sample D) and blanching (sample E). Unripe bananas were sliced and pretreated before frying. The prepared chips were subjected to proximate analysis, sensory evaluation. Chips were packed in various materials, including polyethylene (PE), Low density polyethylene (LDPE), and laminated foil. Parameters like acid value and peroxide value were analyzed during storage to assess storage stability over 30 days.

The results showed that banana chips pretreated with lemon juice (Sample D) obtained the highest scores in sensory evaluation. Proximate composition analysis revealed that Sample D contained 2.04% moisture, 1.983% crude protein, 25.2% crude fat, 7.63% crude fiber, 1.85% total ash, and 59.937% carbohydrates. Pretreated samples exhibited significantly lower acid and peroxide values, indicating improved storage stability during 30 days. Laminated packaging best preserved quality. Thus, lemon juice pretreatment and proper packaging significantly enhance banana chips' sensory quality and shelf life.

Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature

C. C. Nwagbo — 2026-04-20

Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of pasteurized pineapple-juice blends that contained mint (Mentha spp) and bitter leaf (Vernonia amygdalina Del.) extracts.

Study Design: This research is presented as an original article. The design was a completely randomized experimental design. Juice samples: A (control) (100% pineapple-cucumber), B (95% pineapple-cucumber:5% bitter leaf extract), C (95% pineapple-cucumber:2.5% of mint and bitter leaf extracts, each), and D (95% pineapple-cucumber:5% mint leaf extract) were stored (28⁰C) for 21 days.

Place and Duration of Study: Food Science and Technology Laboratory, Chukwuemeka Odumegwu University, Anambra State, Nigeria. Juice formulation, storage, and analysis were completed within 21 days, in June, 2025.

Methodology: Microbiological (total plate count [TPC], total yeast count [TYC], total coliform count [TCC], and total bacterial count [TBC]); antioxidant capacity (DPPH [2,2-diphenyl-1-picrylhydrazyl] and FRAP [Ferric Reducing Antioxidant Power]), and physicochemical parameters (pH and Total titratable acidity [TTA]) were evaluated. Data analysis was performed using a one-way ANOVA; means separated using LSD (p< .05).

Results: All formulations satisfied post-pasteurization standards with TPC below 50 CFU/ml on day 0. By day 21, Sample B recorded the lowest microbial counts (TPC, TYC, and TCC = 250, 220, and 220, respectively), while the control recorded the highest. TCC exceeded the mandatory zero-coliform Nigeria’s NAFDAC [National Agency for Food and Drug Administration and Control] standard in all formulations beyond day 7. DPPH and FRAP activity were higher in all composite formulations on day 1, with sample B as the highest. pH decreased, and TTA declined progressively across all samples during storage. Sample B recorded the sharpest TTA reduction (1.05% to 0.25%), while the control was most stable (1.06 to 0.72%).

Conclusion: Sample B showed the most favorable and, optimal profile for pilot-scale development.

Nutritional and Sensory Profile of a Soy-free Spicy Tofu Developed from Yellow Split Pea (Pisum sativum L.)

Kartikeya Mishra — 2026-04-22

Background: The use of plant-based proteins as a practical substitute for animal-based proteins has gained popularity in recent years. Pea protein has become a promising source of plant-based protein owing to its nutritional and functional characteristics.

Aim: This study evaluates the extraction of pea milk for the formulation of a spicy tofu-like product and as a non-allergen, high-protein product. As stated, the importance of the present study lies in its potential for use in place of cottage cheese and soy tofu, as it has several ecological benefits over them.

Study design: The present study was conducted in 3 phases-

Collection of raw materials
Preparation of pea milk
Preparation of tofu

Place and Duration of Study: The present study was conducted in the Department of Food and Nutrition of Babasaheb Bhimrao Ambedkar University, Lucknow. The duration of the study is 3 months, i.e., from Jan 2023 to March 2023.

Methodology: Pea milk and spicy tofu were developed in the laboratory under optimum conditions through an extraction process that involved cleaning and washing 250g of yellow split peas with a sodium hydroxide solution, followed by soaking in alkaline water (NaOH solution). After separating, rinsing, and grinding the peas, the resulting slurry was filtered, and the pea milk was obtained. To form the tofu, a coagulant was added to the pea milk, facilitating the curdling and coagulation of proteins.

Results: Nutritional analysis (energy, carbohydrates, protein, fat, moisture, ash, dietary fibre, and sugar) of tofu was determined. Sample 2 demonstrated a higher carbohydrate content, suggesting a greater presence of starch. Protein, fat, moisture, dietary fibre, and sugar contents were comparable between the samples, indicating similar nutrient retention and water holding capacity. Ash content was slightly higher in sample 2, reflecting greater mineral content. Sensory evaluation indicated that sample 2 is more acceptable than sample 1.

Conclusion: This study highlights the potential of yellow split pea-based products as soy-free and lactose-free alternatives. The preparation of spicy tofu needs scientific input for increasing its shelf-life and value addition for its marketing, and improving its shelf-life for better quality and acceptability.

Functional Edible Coating from Banana Peel Starch (Musa sapientum L.) and Vannamei Shrimp Shell Chitosan for Quality Maintenance of Tomato

Nur Arfa Yanti — 2026-04-24

Fresh tomatoes (Solanum lycopersicum L.) are highly perishable because of rapid physiological and microbial deterioration during storage. The use of biodegradable edible coatings derived from natural resources, including banana peel starch (Musa sapientum L.) and chitosan obtained from vannamei shrimp shells, provides a sustainable approach to preserving postharvest quality. This study aimed to develop a functional edible coating based on banana peel starch and chitosan and evaluate its effectiveness in maintaining the quality of tomatoes during storage. Tomatoes were coated using an edible coating based on banana peel starch and shrimp shell chitosan using the dipping method, then stored at room temperature for 20 days. Sensory characteristics, physicochemical properties namely weight loss, pH, and total soluble solids, vitamin C content, and total microbial count of tomatoes were evaluated periodically every 5 days. The result sensory evaluation indicated that banana peel starch and shrimp shell chitosan coatings improved surface quality and overall acceptability of tomatoes. The results showed that application of the edible coating reduced weight loss and slowed the increase in pH relative to the control group (uncoated tomatoes). Tomatoes coated with edible coating can also maintain a more stable total soluble solids content and exhibited higher vitamin C content compared to the control. Furthermore, the coating inhibited microbial growth, attributed to the barrier properties of starch and the antimicrobial activity of chitosan. Therefore, the edible coating formulated from banana peel starch and chitosan effectively maintained the physicochemical, microbiological, and sensory qualities of tomatoes, indicating its promise as a sustainable postharvest preservation method.

Continuous Low-level Chlorine Dioxide Gas Exposure and Curing Treatment on Sweet Potato Spoilage during Storage: A Pilot Study under Practical Warehouse Conditions

Yo Ishigaki — 2026-04-28

Background: Postharvest losses of sweet potatoes remain substantial due to microbial spoilage and suboptimal storage conditions, with curing commonly used to enhance wound healing and reduce decay.

Aims: This pilot study compared spoilage incidence of sweet potatoes (Ipomoea batatas cv. 'Beniharuka') stored under continuous low-level chlorine dioxide (ClO₂) gas exposure with and without curing treatment.

Study Design: A two-by-two treatment arrangement in a single non-replicated pilot trial. ClO₂-exposed and non-exposed sweet potatoes were stored in separate warehouse compartments, with cured and non-cured lots placed within each compartment.

Place and Duration of Study: Two agricultural warehouses in Ibaraki Prefecture, Japan, from 12 December 2024 to 24 January 2025.

Methodology: A total of 507 tubers (80 kg) were allocated to four groups according to the presence or absence of ClO₂ exposure (mean concentration 0.039 ppm for the first 14 days; reduced thereafter due to equipment malfunction) and curing (40 °C, 100% RH, 90 h). Temperature, relative humidity, and ClO₂ concentration were monitored continuously. Spoilage was assessed weekly by visual inspection and palpation, and risk ratios (RR) with 95% confidence intervals were calculated using Fisher's exact test.

Results: During weeks 3–6, spoilage incidence was lower in the ClO₂ exposure group than in the non-exposure group (12/236 vs 58/235; RR = 0.206, 95% CI 0.114–0.373, P < .001), whereas curing was associated with higher spoilage incidence (48/253 vs 22/218; RR = 1.88, 95% CI 1.17–3.01, P = .009). However, the ClO₂ compartment was operated at lower temperature (−1.9 °C) and relative humidity (−18.5 percentage points) than the control; therefore, the observed reduction cannot be attributed to ClO₂ exposure alone.

Conclusion: In this single pilot warehouse trial, continuous low-level ClO₂ exposure at concentrations below the OSHA occupational exposure limit (TWA 0.10 ppm) was associated with reduced sweet potato spoilage. Because environmental conditions differed between compartments, further trials under controlled conditions are needed to isolate the effect of ClO₂ from that of temperature and humidity.

Exploring the Role of Nutraceuticals and Functional Foods as an Antiaging agent in Age-Related Degenerative Diseases

C. B. Medankar — 2026-04-24

Age-related degenerative diseases, including osteoporosis, cardiovascular disease, and neurological disorders, are growing more common as the world's population ages, creating serious public health issues. Because of their bioactive ingredients, which can promote health at the cellular and systemic levels, nutraceuticals and functional foods have become attractive preventive and therapeutic therapies in this regard. The function of these natural compounds in controlling and preventing age-related deterioration is examined in this research. The possible advantages of these dietary interventions are emphasized through an analysis of different functional foods—like fruits, vegetables, and fermented products—and nutraceuticals that offer concentrated dosages of advantageous substances like antioxidants, polyphenols, and omega-3 fatty acids. The methods by which these compounds may lessen the impacts of aging—such as lowering oxidative stress, inflammation, and enhancing metabolic function—are also covered in the research. In conclusion, given the increased life expectancy, older people's health can be effectively prolonged by the careful use of nutraceuticals and the inclusion of functional foods. Such innovation and research remain crucial for this industry to realize its full potential and meet the dietary needs of the elderly.