Physicochemical and sensory characterization of jambolan jams

Abstract

Brazil has great biodiversity in terms of native and exotic species. The exotic or adapted fruits have differentiated taste or peculiar characteristics that distinguish them from the others in terms of format, color, and architecture of the plant (Watanabe & Oliveira, 2014). Exotic fruits are an example of a poorly used plant material and present unique sensory characteristics in addition to high concentrations of bioactive compounds, which are able to protect against cardiovascular diseases and have antitumor and anti-inflammatory effects (Nowak et al., 2018;Singh et al. 2018). These nutrients are one of the main factors that promote the growing interest in the consumption of these fruits and their products (Rufino et al., 2010). Among the exotic fruits, jambolan (Syzygium cuminii) is also considered a tropical fruit, which has no economic value in Brazil but has high therapeutic value. These medicinal properties are due to the high level of antioxidant activity, originating from compounds such as vitamins, tannins, flavonoids, and anthocyanins that are responsible for the highest antioxidant activity of this fruit (Ghosh et al., 2017).Although jambolan has enormous nutritional importance, due to its high humidity it becomes highly perishable and has limited storage of 2-3 days under refrigeration (Baliga et al., 2011), therefore, its processing in the form of frozen, freeze-dried or jams, are alternatives to guarantee its consumption outside the period fruiting