Abstract
Dried jujube (Ziziphus jujuba) was incubated at high temperature and humidity for 96 hr in blacking process and sampled every 12 hr. Results showed that the saccharose reduced from 195.6 to 3.1 g/kg rapidly in 24 hr. The total acid content was mild with 8.82 g/kg and increased to 23.45 g/kg by 177.21% with thermal processing for 96 hr. The contents of total polyphenols were enhanced during 0–48 hr processing, and the amount of the compound increased with treatment by 50.99%. The total reducing sugar increased 29.79% on 60 hr. cAMP was decreased with aging and ripening by 65.85%. 5‐HMF was keep growing to 3.52 g/kg. The volatile component had great change in black jujube fruits compared to untreated jujubes, especially treated in 12 hr. The results indicated that backing pretreatment can facilitate the generation of functional food materials and support the development of this nutrition product.
Highlights
Jujube (Ziziphus jujuba Mill.) belongs to the Rhamnaceae family and was originally grown in the mountains, hills, or plains at altitudes below 1,700 m in subtropical and tropical regions of Asia, and it has been cultivated in Europe and in the Americas in recent years (Gao, Wu, & Wang, 2013)
The acid increase was partially associated with the production of carboxylic acids during the browning reactions, which have been reported to be generated via the oxidation of the aldehyde in aldohexose (Sang, Cho, Yong, Lee, & Park, 2014)
Black jujube was prepared via high temperature aging from untreated jujube, and the contents of sugar, acid, total phenols acid, 5′‐HMF, cyclic adenosine monophosphate (cAMP), and volatile ingredients in jujube were monitored
Summary
Jujube (Ziziphus jujuba Mill.) belongs to the Rhamnaceae family and was originally grown in the mountains, hills, or plains at altitudes below 1,700 m in subtropical and tropical regions of Asia, and it has been cultivated in Europe and in the Americas in recent years (Gao, Wu, & Wang, 2013). Jujube fruit is well known for its high nutritional content (Li, Fan, Ding, & Ding, 2007), including common sugars (Chen et al, 2015), acids, and vitamins (Wojdyło, Figiel et al., 2016). When jujube undergoes heat treatment, various physicochemical changes occur in the color, aroma, flavor, and nutrient content. Nonenzymatic browning reactions are associated with the formation of strong antioxidant compounds because jujube contains sugar and amino acids (Kim, Kim, Kim, Park, & Lee, 2013). The sugar content is reduced for the specific population in the black jujube during the aging process. We monitored the changes in sugar, total acid, pentahydroxymethyl furfural (5′‐HMF), total phenols, cAMP, and volatile components during the process of jujube aging to support the development of low‐sugar and nutrition products.
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