Pakistan Journal of Food Sciences

The world food system is experiencing radical change with population growth, climatic uncertainty, and consumer demands. In Pakistan, structural inefficiencies and low technological adoption remain unaddressed. The Pakistan Society of Food Scientists and Technologists (PSFST), established in 1981 and revived in 1991, has been pivotal in aligning national activities with global standards through membership in IFT, USA. The Society has advocated for the Punjab Food Authority, collaborated with GAIN for curriculum design, and promoted research via the Pakistan Journal of Food Sciences. The rejuvenated journal adheres to transparency, integrity, and excellence. PSFST's partnerships with industry giants like Nestlé, Engro, PepsiCo, and Coca‑Cola have fostered internships and innovation. Sustainability, quality management (ISO 9000, HACCP), and human resource development remain central. This strategic vision reinforces that a stronger PSFST leads to a safer, more innovative food industry in Pakistan.

Comprehensive mini review on phenolic compounds, flavonoids, carotenoids from fruits, herbs and agro‑industrial by‑products (peels, pomace). Ultrasound‑assisted extraction enhances yield. Natural antioxidants delay browning, preserve flavor, and align with clean‑label trends, offering sustainable alternatives to synthetic preservatives.

A cross-sectional survey (n=384) revealed high prevalence of meal skipping (breakfast 71.9%), junk food consumption (53.6%), and low fruit/vegetable intake. Poor dietary habits were significantly negatively correlated with GPA (ρ = -0.479), OAPR, and API (p<0.001). Skipping lunch/breakfast and meal substitution with snacks were consistent negative predictors.

Chia seeds (5–20g/100g) significantly increased protein (0.41% to 6.61%) and fiber (2.81% to 14.02%). Total phenolic content rose to 282.61 mg GAE/L. T2 (10g chia) showed best overall acceptability (8.83) with minimal impact on texture and color during 60 days storage.

Papaya pulp powder (2.5–7.5%) and papaya leaf powder (0.5%) were added to chickpea‑date‑apricot bars. T3 showed highest antioxidant activity (DPPH 79.98%, FRAP 0.96 μmol TE/g) and enzyme inhibition (α‑amylase 30.1%, α‑glucosidase 37.0%). Sensory evaluation identified T1 as optimal balance between function and acceptability.

Moringa leaf powder (1–5%) increased TSS (38.64–44.88°B), ascorbic acid (36.37–40.90 mg/100g), antioxidant activity (39.28–46.98%) and total phenols (108.38–119.40 mg GAE/100g). T1 (1% MLP) was best for sensory acceptance, while up to 3% MLP maintained acceptable quality with improved nutrient profile.