Shivanshi Vatsa

The Future of Food: Nature Inspired Additives for Wellness

Shivanshi Vatsa & Neha Babbar · European Journal of Nutrition & Food Safety · 2026

The consumption of processed foods has increased significantly due to modern, fast-paced lifestyles. These foods typically contain a higher concentration of additives compared to fresh foods. Although most additives are used within prescribed safety limits, certain preservatives...

Open access Research Article 10.9734/ejnfs/2026/v18i52042

Development, Sensory Attributes, Physicochemical Properties and Storage Stability of Pineapple (Ananas comosus (L.) Merr.) Juice Spheres

Neha Babbar & Shivanshi Vatsa · European Journal of Nutrition & Food Safety · 2026

The spherification technique is a novel way to convert fruit juice into edible spheres. The objective of this study was to develop pineapple juice spheres using frozen reverse spherification by varying the sphere diameter from 1.5 cm to 4.5 cm and the contact time between the sph...

Open access Research Article 10.9734/ejnfs/2026/v18i92134