Composition and functionality of whole jamun based functional confection

Sehwag, Sneha; Das, Madhusweta

doi:10.1007/s13197-016-2219-7

Cited by 24 publications

(11 citation statements)

References 40 publications

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“…No decay loss was observed in vacuum packed and modified atmosphere packed fruits which may be due to the prevention of dust and other microbial contamination (Nath et al 2012). Left out spaces in cling film wrapped fruits and uneven thickness in shrink wrapped fruits led to direct exchange of gases (Sehwag and Das 2016). Shrink wrapped cucumber were reported to have lower decay incidence, well retained physico-chemical attributes and lower respiration rate as compared to unwrapped cucumber (Dhall et al 2012).…”

Section: Discussionmentioning

confidence: 97%

Comparative effect of different individual wrappings on shelf life of guava (Psidium guajava)

Rana

Siddiqui

2018

J Food Sci Technol

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Being climacteric fruit the organoleptic quality of Guava deteriorates due to continuously occurring biochemical changes during the storage leading to heavy post harvest losses. The present research work was planned to depreciate the losses by assessing the effect of different individual packagings on the shelf life of the fruit. The individual wrapping of fruits were carried out in LDPE films by cling, shrink, vacuum and modified atmosphere packaging (MAP) and stored at room temperature (37 °C). Individual wrapping delayed the ripening process by slowing down the metabolic activities and reducing the magnitude of changes in physicochemical parameters. In control fruits significant compositional changes along with the total phenol content and ascorbic acid were observed with higher decay loss. However, wrapping of fruits maintained the natural freshness and helped in retaining the marketability of the fruits. Vacuum packing and MAP showed minimum PLW (3.5%), decay loss and ripening during storage. Cling wrapping and shrink wrapping were the best treatments that enhanced the shelf life of fruits by 4 days at room temperature.

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Section: Discussionmentioning

confidence: 97%

Comparative effect of different individual wrappings on shelf life of guava (Psidium guajava)

Rana

Siddiqui

2018

J Food Sci Technol

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“…Whole jamun-based functional confection (WJFC) containing 2% of the jamun seed powder was produced and investigated by Sehwag & Das [2016] and Sehwag et al [2018]. WJFC was characterized by a high content of dietary fiber and a low calorific value.…”

Section: Application Of Jamun Seeds and Their Extract In The Food Ind...mentioning

confidence: 99%

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

Tak¹,

Kaur²,

Jain³

et al. 2022

Pol. J. Food Nutr. Sci.

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Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.

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“…The total dietary fibre (DF) content of jamun fruit and seed was estimated to be 3.5%–32.8% and 9.8%, respectively. DF values are scarcely available in the literature for jamun fruits (Ramulu and Rao, 2003; Sehwag and 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).…”

Section: Nutrient Composition Of Jamun Fruitmentioning

confidence: 99%

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

Ayenampudi

Verma

Adeyeye

2022

NFS

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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.

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Composition and functionality of whole jamun based functional confection

Cited by 24 publications

References 40 publications

Comparative effect of different individual wrappings on shelf life of guava (Psidium guajava)

Comparative effect of different individual wrappings on shelf life of guava (Psidium guajava)

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

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

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