Effect of chemicals on shelf-life of jamun (Syzygium cuminii (L.) Skeels) fruits

Nayak, Sushrita; Panda, Chintamani; Sahu, Pragyanshree Priyadarshinee; Pattnaik, Rakesh Kumar; Das, Bhagyashree

doi:10.22271/chemi.2020.v8.i3t.9398

Cited by 3 publications

(10 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fruit ripens in the months of June-July. It is rich in iron, minerals, vitamin A and vitamin C and also acts as a coolant and induces digestive power (Bhandari et al, 1997;Suradkar et al, 2017).…”

Section: Food Applications Of Jamunmentioning

confidence: 99%

“…People suffering from diabetics can consume this fruit or its juice without increasing the sugar level (Chaudhary et al, 2017;Raza et al, 2017;Mahalakshmi et al, 2022). However, due to its astringent flavour and for the purple stain it leaves on the tongue, the fruit does not find a place on the dining table (Bhandari et al, 1997;Suradkar et al, 2017). The fruit once sold in street corners and front of every school for a nominal price, is turning out to be more expensive now, because the fruit is not cultivated on a large-scale (Bhandari et al, 1997).…”

Section: Food Applications Of Jamunmentioning

confidence: 99%

“…Nutrient composition of jamun fruit and seed depends on the freshness, climate and season, type of soil etc. The values for moisture (%), protein (%), fat (%), ash (%), crude fibre (%) and carbohydrate (%) content of jamun were found to be 54.8-82.1%, 0.65-2.1%, 0.00 -0.83%, 0.48-2.0%, 0.33-1.0% and 97.5-98.0%, respectively (Raza et al, 2015a;Suradkar et al, 2017) (Table 1). The protein content of the seed was found to be substantially higher (2%-5%) than the fruit.…”

Section: Nutrient Composition Of Jamun Fruitmentioning

confidence: 99%

“…DF values are scarcely available in the literature for jamun fruits (Ramulu and Rao, 2003;Das, 2016a, 2016b). The bioactive composition of jamun fruit such as ascorbic acid (mg/100g), anthocyanins (mg/100g), total tannin (mg/100g), total phenols (mg gallic acid equivalents [GAE]/100g) and antioxidant activity (%) of jamun were found to be 21.4 mg/100g, 185 mg/ 100g, 168 mg/100g, 2133 mg GAE/100g and 95.8%, respectively (Suradkar et al, 2017). Trace element contents (mg/100g) including iron, calcium, magnesium, phosphorous, potassium and zinc in jamun seed powder (JSP) was 0.14, 0.65, 0.01, 0.07, 16.0 and 0.00 mg/100g, respectively (Neha et al, 2015).…”

Section: Nutrient Composition Of Jamun Fruitmentioning

confidence: 99%

“…The seed was also an excellent source of flavonoids such as tannin, ellagic acid and gallic acid (Aqil et al, 2012;Gajera et al, 2017;Gosh et al, 2017). Antioxidant activity of jamun fruit and seed was found to be 31.2%-83.7% and 48.2%-73.8%, respectively (Gajera et al, 2017;Gosh et al, 2017;Suradkar et al, 2017). The phenolic compounds in Notes: a Determined by Folin-Ciocalteu method in mg GAE per 100 g. The astringency of jamun fruit is due to the presence of significant levels of phenolic compounds.…”

Section: Food Applications Of Jamunmentioning

confidence: 99%

See 4 more Smart Citations

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

Ayenampudi

Verma

Adeyeye

2022

NFS

View full text Add to dashboard Cite

Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

show abstract

Section: Food Applications Of Jamunmentioning

confidence: 99%

Section: Food Applications Of Jamunmentioning

confidence: 99%

Section: Nutrient Composition Of Jamun Fruitmentioning

confidence: 99%

Section: Nutrient Composition Of Jamun Fruitmentioning

confidence: 99%

Section: Food Applications Of Jamunmentioning

confidence: 99%

See 3 more Smart Citations

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

Ayenampudi

Verma

Adeyeye

2022

NFS

View full text Add to dashboard Cite

show abstract

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

Kaur

Aggarwal

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

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.

show abstract

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

El-Safy,

Khalifa,

Almashad

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

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.

show abstract

Effect of chemicals on shelf-life of jamun (Syzygium cuminii (L.) Skeels) fruits

Cited by 3 publications

References 0 publications

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

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

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Contact Info

Product

Resources

About