Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage-siftdesk

Abstract

Indian blackberry fruit is widely acclaimed for the antidiabetic property. The fruits are highly perishable, having a shelf life of about two days. Therefore, an attempt was made to convert the fruits into nectar by pasteurization, without adding any chemical preservatives. Indian blackberry nectar having a total soluble solids content of 17 0 Brix and acidity of 0.253% without any chemical preservatives, was pasteurized at 100 0 C, for 10 minutes. Viscosity of the nectar recorded an upward trend throughout storage, irrespective of storage temperature. The L* and b* values rose with a corresponding decline of a* values during storage of the product. Pasteurized Indian blackberry nectar had an initial vitamin C content of 18.6 mg 100g- 1. After three months of storage, total phenolics in Indian blackberry nectar were 59.50 and 57.50 mg 100g-1 under ambient and refrigerated storage, respectively. The product held under refrigerated conditions had significantly higher anthocyanins (85.67 mg) than the nectar held at ambient temperature (78.72 mg 100g-1). Scavenging of DPPH radical of the nectar declined slightly (2.94 µg ml-1), compared to that in fresh fruits (2.75 µg ml-1).

Phytochemical constitution and antioxidant activity of functional herbal drink from Indian gooseberry (Emblica officinalis Gaertn.) fruits containing spices and condiments

“…Decline in TSS content of the product may be due to fermentation process during which sugars are broken down into ethanol, carbon dioxide and water, along with production of volatile compounds. This finding is in agreement with those reported by Saji Gomez et al ( 2022 ) wherein a drop in TSS was recorded in Indian blackberry nectar during storage. Kaddumukasa et al ( 2017 ) also reported decline in 0 Brix values in fresh unpasteurized juice of fruits like mango, pineapple and passion fruit during a storage period of 12 days under ambient and refrigerated conditions.…”

“…Thakur et al ( 2018 ) also reported that the ascorbic acid content of wild Indian gooseberry fruit syrup declined during storage. The results are in accordance with those already reported by Hosseini et al ( 2015 ) in orange nectar prepared with steviol glycosides and also the decline of ascorbic acid in Indian blackberry nectar during storage by Gomez et al ( 2022 ). Chia et al ( 2012 ) reported that the presence of dissolved oxygen in fruit juices could lead to its degradation during long-term storage.…”

“…Total phenolic content rose from 184.0 to 225.63, 307.84 and 463.79 mg100g − 1 after first, second and third months of storage, respectively. The finding is in conformity with the one reported in Indian blackberry nectar during storage by Saji Gomez et al ( 2022 ). The present findings also corroborates the one observed by Piljac-Zegarac et al ( 2009 ) in six dark coloured juices wherein the total phenolics rose during 29 days of refrigerated storage.…”

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

“…Tis indicated that jamun fruit followed the acidic foods. Similar fndings were reported for pH (3.0-3.77), titratable acidity (0.8-5.25%), and TSS (8-19.36 °Brix) of jamun fruits [3,13,41,42].…”

“…It is one of the underutilized crops because there is no organized farming [2]. It is an extremely perishable fruit having a very short shelf life of 1-2 days under ambient conditions [3]. Ancient medicine made extensive use of jamun fruits to treat a wide range of illnesses and physiological disorders [4].…”