Jambolan nectar: physical and chemical properties due to formulation ingredients
DOI:
https://doi.org/10.33448/rsd-v9i5.3212Keywords:
Syzygium cumini; Simplex; desirability; flavonoids; DPPH; ABTS; ORAC.Abstract
The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.
References
Alam, M. N., Bristi, N. J., & Rafiquzzaman, M. (2013). Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharmaceutical Journal, 21(2), 143-152.
Araújo, P.F., Rodrigues, R.D.S., Machado, A. R., Santos, V.D.S., & Silva, J.A. (2009). Influência do congelamento sobre as características físico-químicas e o potencial antioxidante de néctar de amora-preta. Boletim do Centro de Pesquisa de Processamento de Alimentos, 27(2).
Association of Official Analytical Chemists, & Association of Official Agricultural Chemists (US). (2012). Official methods of analysis.
Ayyanar, M., & Subash-Babu, P. (2012). Syzygium cumini (L.) Skeels: A review of its phytochemical constituents and traditional uses. Asian Pacific journal of tropical biomedicine, 2(3), 240-246.
Banerjee, A., Dasgupta, N., & De, B. (2005). In vitro study of antioxidant activity of Syzygium cumini fruit. Food chemistry, 90(4), 727-733.
Barcia, M. T., B Pertuzatti, P., C Jacques, A., T Godoy, H., & Zambiazi, R. (2012). Bioactive compounds, antioxidant activity and percent composition of jambolão fruits (Syzygium cumini). The natural products journal, 2(2), 129-138.
Benítez, E. I., Genovese, D. B., & Lozano, J. E. (2009). Effect of typical sugars on the viscosity and colloidal stability of apple juice. Food hydrocolloids, 23(2), 519-525
Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
Castagnini, J. M., Betoret, N., Betoret, E., & Fito, P. (2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Science and Technology, 64(2), 1289-1296.
Chim, J. F., Zambiazi, R. C., & Rodrigues, R. D. S. (2013). Vitamin C stability in acerola juice under different storage conditions. Revista Brasileira de Produtos Agroindustriais, 15(4), 321-327.
Coelho, E. M., De Azevedo, L. C., Corrêa, L. C., Bordignon‐Luiz, M. T., & Lima, M. D. S. (2016). Phenolic Profile, Organic Acids and Antioxidant Activity of Frozen Pulp and Juice of the Jambolan (S yzygium Cumini). Journal of Food Biochemistry, 40(2), 211-219.
Couto, M. A. L., & Canniatti-Brazaca, S. G. (2010). Quantification of vitamin C and antioxidant capacity of citrus varieties. Ciência e Tecnologia de Alimentos, 30(Supplement 1), 15-19.
Dávalos, A., Gómez-Cordovés, C., & Bartolomé, B. (2004). Extending applicability of the oxygen radical absorbance capacity (ORAC− fluorescein) assay. Journal of agricultural and food chemistry, 52(1), 48-54.
Derringer, G., & Suich, R. (1980). Simultaneous optimization of several response variables. Journal of quality technology, 12(4), 214-219.
Guimarães, F. I. T., Caliari, M., & Junior, M. S. S. (2014). Instrumental analysis of texture, color and acceptance of instant dessert formulated with broken-rice grains. Food Science and Technology Research, 20(4), 785-792.
Gurak, P. D., da Silva, M. C., da Matta, V. M., Rocha-Leão, M. H., & Cabral, L. M. C. (2010). Avaliação de parâmetros físico-químicos de sucos de uva integral, néctares de uva e néctares de uva light. Embrapa Agroindústria de Alimentos-Artigo em periódico indexado (ALICE).
Haminiuk, C. W. I., Sierakowski, M. R., Branco, I. G., Maciel, G. M., & Masson, M. L. (2007). Rheological study of ternary mixtures and pectic gels of red fruit pulps. International journal of food science & technology, 42(6), 629-639.
Jiménez, A. M., Sierra, C. A., Rodríguez-Pulido, F. J., González-Miret, M. L., Heredia, F. J., & Osorio, C. (2011). Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening. Food Research International, 44(7), 1912-1918.
Ke, Z., Pan, Y., Xu, X. D., Nie, C., & Zhou, Z. Q. (2015). Citrus flavonoids and human cancers. J. Food Nutr. Res, 3(5), 341-351.
Kolniak-Ostek, J., & Oszmiański, J. (2015). Characterization of phenolic compounds in different anatomical pear (Pyrus communis L.) parts by ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS). International Journal of mass spectrometry, 392, 154-163.
Lago, E. S., Gomes, E., & Silva, R. D. (2006). Production of jambolan (Syzygium cumini Lamarck) jelly: processing, physical-chemical properties and sensoty evaluation. Ciencia e Tecnologia de Alimentos (Brazil).
Magerramov, M. A., Abdulagatov, A. I., Azizov, N. D., & Abdulagatov, I. M. (2007). Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates. Journal of Food Engineering, 80(2), 476-489.
Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. Journal of agricultural and food chemistry, 50(11), 3122-3128.
Pereira, A.S. et al. (2018). Metodologia do trabalho científico. [e-Book]. Santa Maria. Ed. UAB / NTE / UFSM. Available at: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1. Accessed on: March. 24, 2020.
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of agricultural and food chemistry, 53(10), 4290-4302.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10), 1231-1237.
Santos, A. B., Bottoni, S. D. S., Silva, D. A., SÃO JOSÉ, J. F. B. D., & SILVA, E. M. M. D. (2018). Study of the consumers of ready-to-drink juices and fruit nectars. Food Science and Technology, 38(3), 504-512.
SCHRAMM, G. R., & Teóricos, R. F. (2006). Práticos. São Paulo: Editora Artliber Ltda.
Šimunek, M., Jambrak, A. R., Dobrović, S., Herceg, Z., & Vukušić, T. (2014). Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar. Journal of food science and technology, 51(12), 3577-3593.
Singh, J. P., Kaur, A., Singh, N., Nim, L., Shevkani, K., Kaur, H., & Arora, D. S. (2016). In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols. LWT-Food Science and Technology, 65, 1025-1030.
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2018). Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects. International journal of food science & technology, 53(11), 2431-2447.
Soares, J. C., Caliari, M., Soares Júnior, M. S., & Dourado, K. K. F. (2014). Physical and chemical characterization in fruit jambolan different trees. Revista Magistra, 25, 650-654.
Soares, J. C., Soares Junior, M. S., Ferreira, K. C., & Caliari, M. (2019). Physicochemical characteristics and sensory acceptance of jambolan nectars (Syzygium cumini). Food Science and Technology, 39, 8-14.
Waszczynskyj, N., CS, R., & Da Silva, R. S. F. (1981). Extraction of proteins from wheat bran: application of carbohydrases..
Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, 64(4), 555-559.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.