Formulation Development Evaluation of Brain Boosting Jelly Containing Shankhapushpi and Almond Extract

The growing incidence of mental health concerns, cognitive decline due to aging, and stress-related impairments has intensified interest in safe, natural cognitive enhancers. This study explores the formulation and evaluation of a brain-boosting jelly that integrates the cognitive-supportive properties of Shankhpushpi (Convolvulus pluricaulis) with the nutritional value of almond (Prunus dulcis) extract. Traditionally recognized in Ayurveda as a "Medhya Rasayana," Shankhpushpi is valued for enhancing memory and reducing anxiety, largely due to its alkaloids and flavonoids. Almonds, rich in vitamin E and omega-3 fatty acids, contribute to neural health and function. The objective is to create a palatable jelly formulation that synergistically combines these two ingredients to promote cognitive wellness. The development process includes optimizing extract concentrations and selecting appropriate gelling agents to ensure ideal texture, stability, and taste. The final product were assessed through physicochemical analyses—such as pH, viscosity, and spreadability evaluations for taste and consumer acceptability and the results were found to be pH: -6.21, Viscosity: -3200±50, Acceptable Consistancy, non sticky texture, Pleasant odour and among all the three batches, Batch F1 was found to be the most acceptable and appropriate based on evaluation parameters.