Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products
The goal of this study is to draw attention to the vital nutrients, health advantages, and potential for encouraging the consumption of jamun fruits (Syzygium cumini L.) and making the most of their useful features to create valuable goods. In the current study, efforts have been made to evaluate th...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/5460642 |
| _version_ | 1797755120694329344 |
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| author | Samia El-Safy Asmaa M. Khalifa Aliaa A. Almashad Azhar Mustafa Mohamed Khalil Eman M. Hammad Rokayya Sami Amani H. Aljahani Sunil Pareek Mahmoud Helal Sarah Alharthi Ibrahim M. Taha |
| author_facet | Samia El-Safy Asmaa M. Khalifa Aliaa A. Almashad Azhar Mustafa Mohamed Khalil Eman M. Hammad Rokayya Sami Amani H. Aljahani Sunil Pareek Mahmoud Helal Sarah Alharthi Ibrahim M. Taha |
| author_sort | Samia El-Safy |
| collection | DOAJ |
| description | The goal of this study is to draw attention to the vital nutrients, health advantages, and potential for encouraging the consumption of jamun fruits (Syzygium cumini L.) and making the most of their useful features to create valuable goods. In the current study, efforts have been made to evaluate the jamun fruit’s physicochemical characteristics and bioactive components. Moreover, ready-to-serve beverages, squash, syrup, and jam, have been prepared, and their quality has been monitored throughout the storage. Jamun fruit had an ovoid or spherical form and was a dark purple tint. The initial analysis of fruits showed 83.59% moisture, 17.56 °Brix, 3.63 pH, 328.50 mg cyd-3-Glu/100 g anthocyanin, 219.21 mg GAE/100 g total phenolics, 91.33 mg QE/100 g total flavonoids, and 91.33% antioxidant activity. High-performance liquid chromatography examination, revealed the existence of three main anthocyanin pigments, delphinidin 3, 5-diglucoside, petunidin 3, 5-diglucoside, and malvidin 3, 5-diglucoside, which were measured at 175.80, 156.50, and 83.12 mg/100 g, respectively. While the main phenolic compounds present were chlorogenic, gallic, caffeic, vanillic, and catechin, with respective concentrations of 14.22, 12.18, 10.33, 6.44, and 4.13 mg/100 g. Total soluble solids, pH, and total sugars increased with the storage of jamun products, but acidity, total phenolic, and anthocyanin contents declined. In conclusion, jamun is a fruit that has promise for the future of producing useful goods. The various jamun fruit-based products met good standards and were sensory-acceptable. |
| first_indexed | 2024-03-12T17:42:16Z |
| format | Article |
| id | doaj.art-041f5c6b065047f5a1df5040ed07608a |
| institution | Directory Open Access Journal |
| issn | 1745-4557 |
| language | English |
| last_indexed | 2024-03-12T17:42:16Z |
| publishDate | 2023-01-01 |
| publisher | Hindawi-Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj.art-041f5c6b065047f5a1df5040ed07608a2023-08-04T00:00:01ZengHindawi-WileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/5460642Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food ProductsSamia El-Safy0Asmaa M. Khalifa1Aliaa A. Almashad2Azhar Mustafa Mohamed Khalil3Eman M. Hammad4Rokayya Sami5Amani H. Aljahani6Sunil Pareek7Mahmoud Helal8Sarah Alharthi9Ibrahim M. Taha10Department of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and NutritionDepartment of Physical Sport ScienceDepartment of Agriculture and Environmental SciencesDepartment of Mechanical EngineeringDepartment of ChemistryDepartment of Food Science and TechnologyThe goal of this study is to draw attention to the vital nutrients, health advantages, and potential for encouraging the consumption of jamun fruits (Syzygium cumini L.) and making the most of their useful features to create valuable goods. In the current study, efforts have been made to evaluate the jamun fruit’s physicochemical characteristics and bioactive components. Moreover, ready-to-serve beverages, squash, syrup, and jam, have been prepared, and their quality has been monitored throughout the storage. Jamun fruit had an ovoid or spherical form and was a dark purple tint. The initial analysis of fruits showed 83.59% moisture, 17.56 °Brix, 3.63 pH, 328.50 mg cyd-3-Glu/100 g anthocyanin, 219.21 mg GAE/100 g total phenolics, 91.33 mg QE/100 g total flavonoids, and 91.33% antioxidant activity. High-performance liquid chromatography examination, revealed the existence of three main anthocyanin pigments, delphinidin 3, 5-diglucoside, petunidin 3, 5-diglucoside, and malvidin 3, 5-diglucoside, which were measured at 175.80, 156.50, and 83.12 mg/100 g, respectively. While the main phenolic compounds present were chlorogenic, gallic, caffeic, vanillic, and catechin, with respective concentrations of 14.22, 12.18, 10.33, 6.44, and 4.13 mg/100 g. Total soluble solids, pH, and total sugars increased with the storage of jamun products, but acidity, total phenolic, and anthocyanin contents declined. In conclusion, jamun is a fruit that has promise for the future of producing useful goods. The various jamun fruit-based products met good standards and were sensory-acceptable.http://dx.doi.org/10.1155/2023/5460642 |
| spellingShingle | Samia El-Safy Asmaa M. Khalifa Aliaa A. Almashad Azhar Mustafa Mohamed Khalil Eman M. Hammad Rokayya Sami Amani H. Aljahani Sunil Pareek Mahmoud Helal Sarah Alharthi Ibrahim M. Taha Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products Journal of Food Quality |
| title | Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products |
| title_full | Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products |
| title_fullStr | Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products |
| title_full_unstemmed | Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products |
| title_short | Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products |
| title_sort | utilization of jamun fruit syzygium cumini l for value added food products |
| url | http://dx.doi.org/10.1155/2023/5460642 |
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