Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple

Abstract

The objective was to develop mixed jams of rose petals and apple and to evaluate the physicochemical and sensory characteristics. Four formulations were made varying the concentration of rose petals (10%, 15%, 20%, and 25%). The higher the concentration of rose petals, the higher the phenolics and the antioxidant activity of the jams. A high correlation was observed between the total phenolics and antioxidant activity. No differences were observed among the jams to the L* value, hue angle, chroma, soluble solids, acidity, moisture, flavor, aroma, texture, and purchase intention. Jams with 20% and 25% rose petals had higher pH values. The mixed jam with 10% rose petals presented smaller ash content (0.12% w/w) and scores for the attributes appearance (7.15) and overall impression (7.26). The use of rose petals is an option to increase the total phenolics and antioxidant activity in jams, with sensory acceptability, highlighting concentrations between 15% and 25%. Practical applications The consumption of edible flowers is associated to a healthy diet, with great nutritional potential associated with its biological functions, especially those with antioxidant action. The use of rose petals in the processing of jam is an alternative of adding value to the product and offer a differentiated product all year round and an alternative for producers.

Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate

“…No significant difference ( p < 0.05) in pH values was found in the treated groups compared to the control one for all days of storage (from 4.78 to 5.06). Slight differences were found by Moreira et al (2019), who reported pH values of 3.9 and 4.04 in mixed jams of rose petals and apple, respectively. This can be explained by the addition of citric acid by these authors, which was not done in the current study.…”

Microbial diversity and prediction function profiling of microbial communities in rose jam

“…Roses are rich in vitamins, amino acids, and many functional components that benefit health conditions such as inflammation, hematemesis, and diarrhea. At the same time, rose possesses cosmetic and skin-moisturizing properties, can help reduce pain, functions as an aromatic deodorant, and invigorates the spleen (Cheng & Zhen, 2017;D'Angiolillo et al, 2018;Hegde et al, 2022;Nadpal et al, 2018). In food industry, rose petals are often used for jam, syrup, sherbet, creams for cakes, marmalade, vinegar, wine, etc.…”

“…Rose jam is fermented under conditions that are mainly produced by inherent processes involving complex communities of microorganisms. The therapeutic properties of rose jam include stomachic and a tonic for the heart, stomach, and uterus, moisturizing the skin, and promotes blood circulation and metabolism (Li et al, 2022; Moreira et al, 2019; Youssef & Mousa, 2012). Rose jam is a popular and early staple in pastries, fillings, and dishes.…”

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation

“…R. rugosa petals, recognized for their high polyphenol content, are a valuable raw material for human dietary supplements [ 46 ]. Thus, different experimental designs have been used to find the optimal fermentation conditions to produce fermented R. rugosa ‘Mohong’(FRM), aiming to generate a high polyphenol content and enhance its various biological effects.…”