Bioactive composition and sensory evaluation of blended jambolan ( Syzygium cumini ) and sugarcane alcoholic fermented beverages

Abstract

The consumption of wine has increased considerably in recent years, which has aroused consumer interest in the consumption of alternative wines produced from various fruits. This study evaluates polyphenolic composition, identifies bioactive compounds and assays the total antioxidant capacity of four different formulations of jambolan (Syzygium cumini) and sugarcane fermented beverages (100:0, 70:30, 50:50 and 30:70), as well as their physical and chemical characteristics and also the sensory profile of the beverages. Significant levels of different phenolic compounds were found in the fermented alcoholic beverages. Beverages with higher jambolan content had the greatest content of phenolic compounds. The product produced with 100% jambolan presented 2.99 g gallic acid equivalents per litre of phenolic compounds, 0.67 g Cy3Glu L−1 of anthocyanins, 0.92 g tannic acid equivalents per litre of tannins and a DPPH free radical scavenging capacity of 85.24%. The phenolic compounds found in higher amounts in the beverages were caffeic, chlorogenic and gallic acid. Treatments elaborated with 100, 70 and 50% of jambolan pulp received the best overall feedback from consumers. The results suggest that jambolan fruit (currently not consumed fresh or used in other ways) could serve as a source of bioactive compounds and therefore be of interest to the food industry. Copyright © 2016 The Institute of Brewing & Distilling

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

“…On order to expand the consumer market, it is necessary to develop new products with these fruits, e.g., jams, frozen pulps, cookies, food bars, ice cream, enriched flour, etc. (Carmo et al, 2012;Dias et al, 2003;Guedes et al, 2017;Dliveira et al, 2016;Santos & Silva, 2012;Silva et al, 2014a). Large amount of wastes, such as husks and seeds are discarded during the processing of fruits, and there is very little information on the exploitation of these by-products, thus, requiring further characterization.…”

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

“…(also known as jamun, jambul, black plum or Indian blackberry) is a large evergreen tree of tropical as well as subtropical regions, belonging to Myrtaceae family rich in phenolic compounds (Tavares et al, 2016). It is indigenous to India as well as major parts of South-East Asia and was brought to Southern Africa for its edible fruits (Baliga et al, 2011;Oliveira et al, 2016). Additionally, jambolan is also found in Bangladesh, Pakistan, Nepal, Sri Lanka, Indonesia, Malaysia, Burma, South America and Eastern Africa Ayyanar & Subash-Babu, 2012).…”

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

“…The amount of minerals present in the sugarcane juice can be linked to the harvest process. One factor that could confound this analysis may be soil dust attached to the cane while it was processed (Oliveira et al 2016) and through the filtration process, which could have retained some mineral particles. Rakkiyappan et al (2003) reported an average ash content for mid-late sugarcane clones of 0.398 g per 100 g.…”

“…However the fiber content found in this study was very low (0.03 ± 0.0 g per 100 g of total fiber). Variations in the chemical composition of a food or beverage can occur for various reasons such as differences between varieties, cultivation conditions, harvest period, and industrial operations such as extraction and filtration (Oliveira et al 2016).…”