Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube (
            <i>Ziziphus jujuba var vulgaris</i>
            ) fruit

IntroductionCalcium is an essential element as it is the richest inorganic element in the human body, accounting for 1-2 of the body mass 1 . About 99 of the body s calcium is in bones and teeth giving a negotiable pool of calcium 2 . The leftover 1 is circulating in fluids and is liable for the ruling of metabolic functions like hormone discharge, blood coagulation, normal heart rate, enzyme activation, and cell membrane maintenance 3 . Low intake or absorption of mineral-like calcium might generate deficiencies which in turn are related to many human health problems. Calcium deficiency is often connected with vitamin D deficiency, which leads to complications with bone mineralization and severe muscle cramps 4 .Two forms of calcium deficiency are mostly found in humans, i.e., dietary calcium deficiency and hypocalcemia. Dietary calcium deficiency is related to insufficient calcium

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“…The fortified jellies were near to this value. Sample A has a degree Brix of 36 0.1 and sample D has 33 0.005 32 .…”

Section: Degrees Brix and Refractive Indexmentioning

confidence: 99%

Formulation and Characterization of Calcium-Fortified Jelly and Its Proximate Composition and Sensory Analysis

et al. 2021

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“…In this case, it is essential to recognize the needs and the consumer’s demands while developing new and innovative products (Świtalski & Rybowska, 2021 ). To respond to consumer demand related to the consumption of natural and healthy products, several studies focused on the development of new and healthy beverages based on fruit juice (Bhalerao et al., 2020 ; Gironés‐Vilaplana et al., 2012 , 2013 , 2016b ; González‐Molina et al., 2012 ; Shams Najafabadi et al., 2021 ; Tiencheu et al., 2021 ). During physical exercise, oxidative stress is induced because of an imbalance between the production of reactive oxygen species and antioxidant capacity in the body, leading to an increase in inflammatory markers, muscle damage, and gastrointestinal dysfunction (AbuMoh’d, 2020 ; Elejalde et al., 2021 ; Martins et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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Currently, the food market is experiencing a great development in the production of natural and functional foods due to the increasing health awareness of consumers and the adoption of healthy eating habits (Chew et al., 2020). The request for organic foods has increased owing to the belief that they might have more benefits than conventional products (Dyab et al., 2015). Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés-Vilaplana et al., 2016a). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019). Fruit-and vegetablebased beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial,

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“…Jujubes are rich in nutrients and often processed into various delicious functional foods such as tea, bread, jujube cakes, jelly, preserves, jams, jujube vinegar, jujube wine [30][31][32], and jujube yogurt [33]. Through the experimental conclusion, we can learn that the level of proline content is high.…”

Section: Discussionmentioning

confidence: 93%

Composition Analysis and Nutritional Value Evaluation of Amino Acids in the Fruit of 161 Jujube Cultivars

Zhao

Zhang

Luo

et al. 2023

Plants

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Amino acids are an essential group of compounds involved in protein synthesis and various metabolic and immune reactions in the human body. Chinese jujubes (Ziziphus jujuba Mill.) are an important fruit and medicinal plant which are native to China and have been introduced into around 50 countries. However, systematic research on the composition and content diversity of amino acids in the jujube is still lacking. In this experiment, the amino acid composition and the contents of the dominant amino acids in the fruit of 161 cultivars of jujube were determined by HPLC. Of the twenty-one kinds of amino acids detected, a total of fourteen kinds of amino acids were detected, of which eight kinds of amino acids were relatively high, including five essential amino acids (threonine, valine, isoleucine, leucine, and phenylalanine) and three nonessential amino acids (glycine, alanine, and proline). However, the contents of the remaining six amino acids were relatively low (aspartic acid, glutamic acid, histidine, serine, arginine, and tryptophan). Therefore, the eight primary amino acids were used as the index to evaluate the amino acids of 161 jujube varieties. Proline accounts for 56.8% of the total amino acid content among the eight amino acids. The total content of the eight primary amino acids in most jujube varieties was 1–1.5 g/100 g, and the highest content of ‘Zaoqiangmalianzao’ was 2.356 g/100 g. The average content of proline was 6.01–14.84 times that of the other seven amino acids. According to the WHO/FAO revised model spectrum of ideal essential amino acids for humans, 19 cultivars met the E/T (essential amino acids/total amino acids) standard, and their values ranged from 35% to 45%; 12 cultivars meet E/NE (non-essential amino acids) ≥ 60%. All cultivars reached the requirement of BC (branched–chain amino acids)/E ≥ 40% with 15 cultivars over 68%. One hundred and fifty-seven cultivars reach the standard of BC/A (aromatic amino acids) ≈ 3.0~3.5. The amino acid ratio coefficient analysis showed that phenylalanine was the first limiting amino acid of all the jujube cultivars. The SRC (the score of amino acid ratio coefficient) values of 134 cultivars were between 50% and 70%, with 12 cultivars over 70%, indicating that jujube fruits are of high nutritional value in terms of amino acids. Based on the principal component analysis and comprehensive ranking of amino acid nutritional value, the top five cultivars were screened from the 161 ones tested, i.e., ‘Tengzhouchanghongzao’, ‘Xinzhengxiaoyuanzao’, ‘Hanguowudeng’, ‘Xuputiansuanzao’, and ‘Lichengxiaozao’. This study established, firstly, a complete basic data analysis of amino acid content in jujube fruit which could be used to select germplasm resources suitable for developing functional amino acid food, and provide theoretical support for the high value utilization of amino acids in jujubes.

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Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

Cited by 7 publications

References 28 publications

Formulation and Characterization of Calcium-Fortified Jelly and Its Proximate Composition and Sensory Analysis

Formulation and Characterization of Calcium-Fortified Jelly and Its Proximate Composition and Sensory Analysis

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Composition Analysis and Nutritional Value Evaluation of Amino Acids in the Fruit of 161 Jujube Cultivars

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