Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

Abstract

Jamun (Syzygium cumini L.) is a tropical fruit crop that belongs to the Myrtaceae family (Singh, Paswan, & Rai, 2019).). India and Indonesia are viewed as the origin of jamun fruits. Jamun has recently become famous for its high nutritional value in food processing areas. Jamun provides ellagic acid and glucoside jamboline that reduces blood sugar and has excellent diabetes control; it is very effective to treat jaundice, kidney stone, blood pressure, sore throat, constipation, vomiting, and diarrhea. As a source of food nutrients and phytochemical, jamun fruit comes to the attention of food manufacturers and food scientists (Bukya & Madane, 2018). This fruit is only accessible in June and July months during monsoon. The production of jamun fruits is unorganized in India, with significant annual losses between 20% and 30% after the harvest (Patil, Thorat, & Rajasekaran., 2012). Jamun fruits should be preserved and processed into valuable products to minimize post-harvest losses. A large number of food products are prepared from Jamun fruits. During jamun juice processing a large amount of pomace is produced which is not finding any appropriate use except for the utilization as an animal feed or landfilling. Majority of by-products obtained from the food industry are dumped in open space (Singh, Panesar, & Nanda, 2006). Fruit pomace can lead to a number of environmental challenges, such as surface and groundwater contamination, unless managed properly. Percolates produced from such by-products are responsible for the degradation of oxygen throughout the soil and the

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

“…Similar results were reported by Shelke et al. (2020) on ice cream containing jamun peel fiber (1–4%). However, Crizel et al.…”

“…Akalın et al ( 2018) also indicated the textural benefits of different DF (2%), with orange, apple, and wheat fibers providing better hardness and texture properties. Similar improvement in ice cream hardness has been observed by the addition of orange fiber (1.5%) (Crizel et al, 2014), jamun fruit pomace (4%) (Shelke et al, 2020), and corn fiber (2%) (Ayar et al, 2018). However, some studies have reported the adverse effects of DF (orange peel and pitaya) on texture and overall acceptability (Crizel et al, 2013;Utpott et al, 2020).…”

“…Likewise, in the research of Crizel et al (2013Crizel et al ( , 2014, the reduction of fat and the addition of orange peel fiber negatively affected the flavor and preference of consumers to buy fortified ice creams. However, Shelke et al (2020) recommended jamun pomace as a functional ingredient to improve the sensory quality of ice cream. The flavor, aroma, and acceptability significantly elevated as the concentration of fiber increased from 1% to 4%.…”

“…However, Shelke et al. (2020) recommended jamun pomace as a functional ingredient to improve the sensory quality of ice cream. The flavor, aroma, and acceptability significantly elevated as the concentration of fiber increased from 1% to 4%.…”

Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini

“…Moreover, the best sensory attributes were obtained when ice cream was treated with 3% of S. cumini pomace [146]. Another study conducted by Talukder et al (2020) [147] made use of the unique feature of anthocyanins (change in color with the change in pH) and applied S. cumini anthocyanins as a quality indicator for meat products.…”