Development and characterisation of packing, microstructural, physico‐ and phytochemical attributes of potential functional jamun (Syzygium cumini L.)pomace powder for direct compression: high antioxidant nutraceutical tablets

Abstract

Summary This study aimed at drying jamun pomace; a rich source of bioactive compounds and utilising it for development of phytonutrient and antioxidant‐rich nutraceutical tablets by mixing with ultrasonically extracted pomace extract. Packing, microstructural, physico‐ and phytochemical properties of the powders produced by freeze drying, hot air drying were evaluated. Freeze‐dried powder showed better flowability, lower Hausner ratio and less hygroscopicity. Phytochemicals of freeze‐dried powder were approximately 15% higher than cabinet dried powder, further confirmed using Fourier transform infrared (FTIR) analysis, while producing more uniform particles as confirmed using SEM and particle size distribution. The freeze‐dried powder was further mixed with ultrasonically extracted pomace extract (using distilled water acidified with citric acid as solvent) in the ratio 1:1 (w/v) to increase phytonutritional profile and compressed to form tablets, which showed rapid disintegration and in vitro release of anthocyanins. Storage studies (at 25 ± 2 °C/50%–88% RH) revealed that the moisture and water activity significantly (P < 0.05) increased while approximately 76% phytochemicals and 81.20% antioxidant activities were retained at the end of four months. In the nutshell, the formulation of nutraceutical tablets with good bioavailability cannot only help in the effective utilisation of jamun waste but also provide nutraceutical product.

Formulation and characterisation of phytonutrients‐rich traditional dehydrated snack prepared from skinned baby potatoes

“…The moisture content varied non‐significantly ( P < 0.05) among papads prepared from different cultivars and ranged between 5.70% and 6.16% (Table 1). At 10% moisture content, the product is at its more stable form (Kaur & Aggarwal, 2023). The amount of free water in a product is measured by its water activity, which might affect the stability of the product.…”

Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper ( Capsicum annuum L.)

“…Total phenolic content and flavonoids were quantified by using methods described by Kaur et al (2022). The antioxidant activities in terms of ability to scavenge DPPH (1,1‐diphenyl‐2‐picryl‐hydrazyl) free radicals and reducing power assay were estimated using the method of Kaur and Aggarwal (2022).…”

Application of novel extraction technologies for valorisation of food by‐products and waste for utilising in functional food product development: Editorial

“…Furthermore, the extraction of lycopene was utilised in the development of enriched beverages by entrapping it in oil in water emulsion. Interestingly, Kaur & Aggarwal (2023) realised the importance of jamun pomace powder, which is rich in phytonutrients and developed a highly concentrated antioxidant rich tablet, which could be a nutraceutical functional product to health conscious consumers.…”