Ylyonah Faith T. De La Cruz, Jared Dwayne A. Decoyna, Desiree F. Tica-a & Rostom Niño B. Supsupin·Asian Food Science Journal·2026
In the evolving landscape of food innovation, sustainability and functionality are becoming essential in product development. The global food industry is shifting from traditional focuses on taste and shelf life to products that enhance nutrition and address environmental concern...
Open access
Research Article10.9734/afsj/2026/v25i6884
The rapid increase in edible oil consumption, largely driven by changing lifestyles and dietary patterns, has raised growing concerns regarding the potential health risks and safety implications associated with repeatedly heated frying oils. Two primary concerns arise from oil in...
Open access
Research Article10.9734/afsj/2026/v25i6882
The use of natural food additives such as lemon slices in the manufacture of palm liquid sugar can be done to improve sensory quality with a variant of sour taste and improve the physiological function of palm liquid sugar products. The purpose of this study was to determine the...
Open access
Research Article10.9734/afsj/2026/v25i6883
Background: Fonio is an underutilized ancient West African cereal with promising nutritional, functional, structural, and thermal properties that support its potential application in value-added food products and large-scale industrial utilization. Aims: This study aimed to evalu...
Open access
Research Article10.9734/afsj/2026/v25i6880
This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article10.9734/afsj/2026/v25i6881
Fermented sausages are processed meat products that rely on the activity of lactic acid bacteria (LAB) to develop their characteristic flavor, texture, and extended shelf life. LAB contribute to acid production, protein modification, and water retention, which influence both phys...
Open access
Research Article10.9734/afsj/2026/v25i6879
Starch-based bio nanocomposites reinforced with nanofillers exhibit enhanced biodegradability, thermal stability, mechanical strength, and suitability for sustainable food packaging applications.This study aimed to improve the biodegradability properties of polypropylene (PP) pro...
Open access
Research Article10.9734/afsj/2026/v25i6878
Majeste Mbiada Pahane, Alphonse Sokamte Tegang, Francky Steve Nodem Sohanang, Yannick Domitry Mang, Suzy Carmelle Take Ngando & Michael Agbor Ashu·Asian Food Science Journal·2026
Background: The intensification of the aquaculture sector in Africa, which significantly contributes to global aquatic production, is increasingly confronted with public health concerns related to the quality of farmed fish marketed and to unregulated aquaculture practices. There...
Open access
Research Article10.9734/afsj/2026/v25i5877
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 bata...
Open access
Research Article10.9734/afsj/2026/v25i5876
Nur Arfa Yanti, Ardiansyah Ardiansyah, Sitti Asri Mega Jaya & Reza Kurniawan·Asian Food Science Journal·2026
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 obtaine...
Open access
Research Article10.9734/afsj/2026/v25i5874
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 ce...
Open access
Research Article10.9734/afsj/2026/v25i5875
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 evaluat...
Open access
Research Article10.9734/afsj/2026/v25i5873
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...
Open access
Research Article10.9734/afsj/2026/v25i5871
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 paste...
Open access
Research Article10.9734/afsj/2026/v25i5872
Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa ol...
Open access
Research Article10.9734/afsj/2026/v25i4870