Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits

Akinlolu-Ojo, Temilade; Nwanna, Esther E.; Badejo, Adebanjo A.

doi:10.1016/j.meafoo.2022.100037

Cited by 4 publications

(4 citation statements)

References 25 publications

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Section: Mineral Content Of Jamsmentioning

confidence: 55%

“…Mineral contents were found to decrease slightly but significantly (p ≤ 0.05) in DP1-DP4 compared to DFJ and SPJ. Likewise, the results for jams comprising a mixture of date fruit and sweet potato demonstrate that they are good sources of minerals and are within the recommended values for healthy living [18]. It is important to note that the color properties of jams can also be influenced by factors such as the ripeness of the fruit, pH, and processing methods such as nonenzymatic browning, mostly caused by the caramelization of sugar and Maillard reactions [55].…”

Section: Mineral Content Of Jamsmentioning

confidence: 56%

“…The processing of fruits or byproducts into jam can greatly reduce post-harvest losses [18]. Jams are among the most prevalent and widespread preserved fruit products, which are made by heating the fruit's flesh with sugar, citric acid, pectin, and/or other components, such as dyes, vitamin C, preservatives, and flavorings, until a rich and semisolid uniformity is attained [19].…”

Section: Introductionmentioning

confidence: 99%

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Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

Almaghlouth,

Alqahtani,

Alnabbat

et al. 2023

Foods

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Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.

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Section: Mineral Content Of Jamsmentioning

confidence: 55%

Section: Mineral Content Of Jamsmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

Almaghlouth,

Alqahtani,

Alnabbat

et al. 2023

Foods

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“…In the food area, some popular products obtained from S. mombin pulp include beverages [13], jam [94], pulp powder by spray drying [95], sweets [14], and ice cream [96].…”

Section: Spondias Mombinmentioning

confidence: 99%

Spondias tuberosa and Spondias mombin: Nutritional Composition, Bioactive Compounds, Biological Activity and Technological Applications

de Freitas,

Novo,

Kunigami

et al. 2024

Resources

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The genus Spondias has two species of native trees from Brazil that deserve to be highlighted: Spondias tuberosa (“umbu”) and Spondias mombin (“cajá”). Their fruit contain bioactive compounds which have been associated with several biological activities. However, they remain little exploited in the development of food and pharmaceutical products. In this perspective, the present review summarizes the literature data about the physicochemical and nutritional characteristics, bioactive compounds, potential health benefits, and industrial applications of these fruit, including their pulp, seed, and peel. The current scenery mapping for scientific articles was performed in the Scopus and Web of Science databases. The study also considered patent applications collected in the Derwent database. Results showed an increase in scientific publications in recent years for both species. Many applications are related to food technology; nevertheless, due to the composition of their non-edible fractions, they have the potential for use in biorefinery, being their use an opportunity for bioeconomy. Thus, this review provides a comprehensive overview of these Brazilian native fruit to offer a theoretical foundation and valuable data for future investigations and exploitation.

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Refining fruit juice clarity: Integrating metal-organic frameworks and enzymatic strategies for sustainable solutions

Sahu,

Kaushal,

Baidwan

et al. 2024

Bioresource Technology Reports

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Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits

Cited by 4 publications

References 25 publications

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

Spondias tuberosa and Spondias mombin: Nutritional Composition, Bioactive Compounds, Biological Activity and Technological Applications

Refining fruit juice clarity: Integrating metal-organic frameworks and enzymatic strategies for sustainable solutions

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