Apple Jam Research Articles

Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a “healthy” diet with low-energy foods and a preference for healthier alternatives. This study aimed to assess the technological quality and food safety of very-low-sugar apple jams with steviol glycosides substituting sugar in various quantities. Apple jam variants with SG substitution at concentrations of 30, 50, and 80% selected in preliminary studies were subjected to physicochemical, sensory, and microbiological analyses during storage for 3 and 6 months. The studied jams were sensorily acceptable, and no significant changes in the technological quality of the products were observed, apart from color darkening. The microbiological quality during storage for 3 and 6 months was also satisfactory. The use of a natural sweetener, steviol glycosides, in the production of apple jam was shown to be satisfactory. It resulted in a product with taste and odor similar to conventional jam but with a low energy value. This product is suitable for people with diabetes, people on a restrictive diet, or those who pay attention to a product’s natural features, in line with the clean-label trend.

Assessment and Quantification of Changes in Functional Qualities of Fortified Wood Apple Jam During Storage

Assessment and Quantification of Changes in Functional Qualities of Fortified Wood Apple Jam During Storage

Assessing the quality of healthy apple jam products fortified with natural herbal extracts

Assessing the quality of healthy apple jam products fortified with natural herbal extracts

Impact of Brining on the Sensory Properties of Cashew Apple Jams Prepared With or Without the Skin

Impact of Brining on the Sensory Properties of Cashew Apple Jams Prepared With or Without the Skin

Determination and analysis of patulin in apples, hawthorns, and their products by high-performance liquid chromatography.

This study aimed to establish a high-performance liquid chromatography (HPLC) method to investigate the residues of patulin in apples, hawthorns, and their products. A total of 400 samples were collected from online shopping plats and supermarkets in China, including apples (n = 50), hawthorns (n = 50), and their products (apple juice, apple puree, apple jam, hawthorn juice, hawthorn chips, and hawthorn rolls, n = 300). In this experiment, this method had good linearity and a recovery of 82.3-94.4% for patulin. The limit of detection (LOD) was 0.2µg/kg for liquid samples, while it was 0.3µg/kg for solid and semi-fluid samples. The frequencies of patulin were 79.8% in 400 samples, and the patulin concentration is from 0.6 to 126.0µg/kg. Two samples (0.5%) for patulin exceeded the regulatory limit (50µg/kg) in 400 samples. The frequencies of patulin in kinds of samples were 32.0-98.0% (p < 0.05), and the percentage of samples exceeding the limit was not more than 2.0%. The frequencies of patulin in domestic samples were 83.0%, while they were 57.7% in imported samples. Two domestic samples (0.6%) contained patulin above the regulatory limit, while none of the imported samples exceeded the limit. Among the online and offline samples, the frequencies of patulin were 76.4 and 82.1%. Two online samples (1.0%) for patulin exceeded the regulatory limit, whereas none of the offline samples exceeded the limit. These results showed it is important to monitor regularly the content of patulin in apples, hawthorns, and their products to ensure consumer food safety.

PRODUCTION OF PEDADA FRUIT JAM (SUBSTITUTION OF PEDADA FRUIT) (Sonneratia caseolaris)) WITH HAWAIIAN PAPAYA (Carica papaya L.)

The purpose of this study is to find out how mangrove apple jam is made (mangrove apple (Sonneratia caseolaris) substituted with Hawaiian papaya (Carica papayaL.)). Mangrove apple jam is made through several processes which includes the preparation of ingredients, fruit smoothing, heating or cooking, and the addition of sugar that is 40% of the overall weight of the ingredients. The cooking process of the jam takes 15 minutes in 105°C temperature while being constantly stirred until it becomes thick. The method used for this study is chemical testing by analyzing the water content, ash content, the total acidity and pH. The calculation results show that the mangrove apple jam, mangrove apple (Sonneratia caseolaris) being substituted with Hawaiian papaya (Carica papaya L.) given the 50%:50% treatment was the best treatment possible. The jam had 12,47% water content, 16,89% ash content, 9,5% acidity, and pH 4.

A molecularly imprinted photopolymer based on mesh TpPa-2 embedded with perovskite CsPbBr3 quantum dots for the sensitive solid fluorescence sensing of patulin in apple products.

Here, a novel molecularly imprinted photopolymer was prepared using CsPbBr3 quantum dots as the fluorescence source, TpPa-2 as substrate for selective solid fluorescence detection of patulin (PAT). TpPa-2 can promote efficient recognition of PAT due to its unique structure and significantly improve the fluorescence stability and sensitivity. The test results showed that the photopolymer exhibited large adsorption capacity (131.75mg/g), fast adsorption ability (12 mins), superior reusability and high selectivity. The sensor proposed had good linearity for PAT in the range of 0.2-20ng/mL and was applied to the analysis of PAT in apple juice and apple jam with a limit of detection as low as 0.027ng/mL. Therefore it maybe a promising method for solid fluorescence detection of trace PAT in food analysis.

사과 분말을 첨가한 비가열 사과잼의 품질 및 항산화 특성

This study investigates quality characteristics and antioxidant activity of unheated apple jam prepared with apple cheong (20 g) and varying amounts of apple powder (0, 0.25, 0.5, 0.75, and 1.0 g). The sugar content was highest in the control group and decreased with increasing amounts of apple powder. The pH and total acidity gradually increased with increasing amounts of apple powder (p0.05). Spreadability was greatly reduced when the apple powder content was 0.75 g and 1.0 g. The L and b values of the apple jam tended to increase significantly with the addition of apple powder, whereas the a value decreased (p0.05). Total polyphenol content, flavonoid content, DPPH free radical scavenging activity, and reducing power all increased gradually with increasing amounts of apple powder (p0.05). These results suggest that the addition of apple powder to apple jam prepared with apple cheong can improve the jam’s quality and antioxidant activity, and may promote the consumption of less marketable apples.

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

The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.

Low-sugar apples jam with hibiscus extract: textural, phytochemical and nutritional aspects

Nowadays, there is an increase in consumer demands for healthy products, whereas the low-calorie products are gaining increasing popularity. Apples are the most consumed fruits worldwide, especially due to the compositional diversity of health-promoting bioactive compounds, such as phenolics, organic acids, dietary fiber, vitamin C and B, minerals, fibers, etc. In this study, four types of apple jams were obtained, by exploring the potential of Hibiscus aqueous extract to inhibit the color changes, that negatively affected the acceptability of the products. Four jam variants were obtained, by varying the type and quantity of sugar, in order to align to the new trends regarding the development and analysis of low-sugar jams. Significant differences (p&lt;0.5) were observed in color, phytochemical profile, texture, nutritional parameters and products acceptability. Firmness varied between 0.61±0.01 N and 0.82±0.01 N, for control samples, and 0.85±0.02 N and 0.99±0.02 N for the samples treated with hibiscus infusion. The type and sugar concentration did not significantly influence the firmness. No significant differences were observed for the samples with sugar or xylitol addition in terms of adhesiveness, cohesiveness, springiness and chewiness. Moreover, the hibiscus infusion showed beneficial effects on texture parameters. The phytochemical parameters results showed an increased content in polyphenols, flavonoids and anthocyanins in Hibiscus infused samples, whereas no significant impact on antioxidant activity was observed. The overall impression of the products highlighted the consumer preferences for the jam with xylitol, followed by low sugar jam.

ОЦЕНКА КАЧЕСТВА ТЕРМОСТАБИЛЬНЫХ НАЧИНОК С ИСПОЛЬЗОВАНИЕМ ЯБЛОЧНОГО ПОРОШКА

Currently, special attention is paid to the development of technologies for thermostable fillings, character-ized by high consumer properties, functional orientation, the ability to retain shape and consistency after exposure to high temperatures, and the absence of syneresis during storage. The purpose of these studies was to assess the quality of the thermostable properties of the filling from apples using their recycled prod-ucts in technology. The objects of the study were apple peel powder and prototypes of thermostable fillings with its use in technology. A technology has been developed for obtaining powder from apple peel as an additional source of biologically active substances, pectins and dietary fibers, with its subsequent use in the formulation of a thermostable filling. As experimental variants, samples of filling with sugar replace-ment with apple peel powder in the amount of 5%, 10%, 15% of the prescription amount of sugar were ob-tained. The control was a sample of apple jam with added sugar, brewed according to the traditional uni-fied technology. The addition of powder in the amount of 5 and 10 (%) of the amount of sugar introduced into the formulation makes the consistency more plastic, 15% - compacts the mass of the filling, gives it a tightening. The sample with 10% sugar powder replacement was characterized by the best specific shape stability and thermal stability, the worst - control at all temperature conditions, which was characterized by spreadability. The possibility of using apple powder in the technology of thermostable filling has been established. The sample with the addition of powder in an amount of 10% of the prescription sugar con-tent was characterized by the best quality.

Addition of Black Cumin in Stevia Apple Jam and to Check Effect on its Nutrition Profile on Storage

Background: Stevia is nontoxic and non-caloric sweetens nearly 300 times more sweetener than any other source. Numerous health benefits for chronic patients and its reach source of essential nutrients pooling the world. Objective: This study tried analyzed the effect of black cumin added in stevia apple jam in place of sugar as functional ingredient due to health promoting effects in case of hypertension. Method: A stevia-sweetened apple jam sample was mixed with black cumin. And the effect was measured and recorded by sensory evaluation and proximate analyses over a six-month period. Practical implication Conclusion: Finding revealed that black cumin contained stevia apple jam significantly increased the total suspended solid level while, decreased moisture contents in sampled experiment. Unlikely, it increased nutritional components such as proteins, carbohydrates and fat due to black cumin addition. Thus, black cumin in stevia apple jam paramount important with magnifying essential nutrients for current novel chronic disease remedy. Keywords: Stevia, Black cumin, Nutrition, Jam, Hypertension, chronic disease,

The use of nanohybrid curcumin to inhibit some types of local yeasts Isolate

The objective of this study was to use nanohybrid Curcumin Cur-ZnO and Cur-MgO as well as free curcumin to detect, isolate, characterize, and inhibit the development of certain yeasts locally isolated from some spoilage foods. Yeasts responsible for spoiling were recovered in 21 different colonies from cheese, cooked cheese, pickles, fig jam, apple jam, dates, rice, canned chickpeas, and dried figs. Nine yeast isolates were chosen for further morphological and biochemical investigation using VITK 2. Six different genera and species of yeast were found, with three of them, all members of the genus Candida (Candida inconspicua/lambica, Candida krusei, and Candida famata), being the most common. It was determined that between one and two isolations belonged to the genus Zygosccharomyces SPP, and that one isolation belonged to each of the races Trichosporon asahii, Malassezia furfur, Kloekera SPP, and Rhodotorula, with probabilities ranging from.87 – 96%. The results showed that the concentration-dependent inhibition was greatest for the Cur-ZnO nanohybrid, next for the Cur-MgO nanohybrid, and finally for the free curcumin.

Evaluation of the Acceptability of Cashew Apple Jam in Cambodia

Evaluation of the Acceptability of Cashew Apple Jam in Cambodia

Influence of pectin-based and modified starch thickeners on the structural characteristics of low-calorie apple jam

Influence of pectin-based and modified starch thickeners on the structural characteristics of low-calorie apple jam

Physicochemical and sensory parameters of cashew apple jam (Anarcadium occidental L.) harvested in Bondoukou area (North East, Côte d’Ivoire)

In Côte d'Ivoire, cashew apples represent waste in plantations due to lack of processing. This study deals with their transformation into jam for a better valorization. Cashew apple jam were analyzed for physicochemical and sensory properties. Proximate physiochemical were determined using standard analytical procedures and the sensory acceptance test was performed by 50 panelists on the following attributes. Proximate result showed that moisture content of cashew apple jam was 26.5±1.77% ; carbohydrate 67.7±02.45%, protein 0.7±0.01%; fat and ash contents were 0.16±0.0 and 2.4±0.01% for respectively. pH and titratable acidity were 3.9±0.01 0.06% respectively. Soluble solids (°Brix) was 25±0.98%. Vitamin C and total sugar contents were 276±4.67 (mg/100g) and 51.87±2.18% respectively. Major minerals in the jam were potassium (2762±43.2 mg/Kg), phosphorus (298±4.1 mg/Kg), magnesium (146±1.1 mg/Kg) and calcium (143±2.21mg/Kg). phytochemical analysis revealed presence of tannins (0.8±0.01%), phenol (0.35±0.02%), oxalate (1.87±0.02%) carotenoids (0.70±0.01%), flavonoid (0.20±0.01%), phytate (1.16±0.03%) Results from sensory analysis showed color (7.88±0.55), consistency (8.22±0.83), sweet (8.44±1.09) odour (5.4±0.36) and general acceptability 5.22. Parameters (acidity, astringency and afteraste) scores are less than 3.

Efficacy of different natural herbs in improving qualitative, sensory and microbiological properties of wood apple jam

Efficacy of different natural herbs in improving qualitative, sensory and microbiological properties of wood apple jam

Development of fruit candies from wood apple (Limonia acidissim) and passion fruit (Passiflora edulis), nutritional and acceptability study during storage

OBJECTIVES:Fruit candies were prepared using Wood apple (Limonia acidissima) and Passion fruit (Passiflora edulis) and evaluated for the proximate composition, antioxidant activity, flavonoids and phenolics contents, sensory attributes, storage stability, and microbial load in the developed products. Wood apple and passion fruit are cheaper, highly nutritious and easily perishable, and seasonally available fruits. This study planned to make these fruits available through the year by preserving them as soft candies.&#x0D; MATERIAL AND METHODS:Soft candies were developed stored and quality parameters were assessed for a period of 90 days. The candies were evaluated by a panel for sensory attributes using 9 point hedonic scale.&#x0D; RESULTS:The acid content of the preserved products remained the same during the entire storage. The moisture content in both the products was &gt; 12% and the protein content ranged from 1.4% to 2.34%. As expected, the fat and crude fiber contents were low. The total phenolics and flavonoids were present in appreciable amounts. The developed products showed acceptable sensory attributes and were microbiologically safe at the end of the storage period and fit for consumption.&#x0D; CONCLUSION:Hence the study concluded that, the developed wood apple jam and fruit bar in this study was safe and fit for consumption. The seasonal fruits can be exploited for preparation of fruit candies.

Study of technological properties of apples for jam production

The work is devoted to the study of the fruits of winter and autumn apple trees grown on the territory of the Belgorod region. The results of research of technological indicators of apple quality are presented. According to the results of the tests carried out, it was found that the fruits of the Zhigulevskoe variety turned out to be the best in terms of a set of indicators: the dry matter content was 15.4%, sugars - 12.3%; organic acids - 1%, sugar-acid index - 12.3 units; concentration of vitamin C - 13.9 mg / 100 g; R - active substances - 110 mg / 100 g; the total amount of pectin substances - 6.4%, including 1.1% - water-soluble pectin. The efficiency of the technology for the production of apple jam with the addition of strawberries from fruit and berry raw materials obtained in the conditions of the Belgorod region has been substantiated.

Surveillance of Patulin in Apple, Grapes, Juices and Value-Added Products for Sale in Pakistan.

The prime objective of the current study was to investigate the occurrence of mycotoxin patulin (PAT) in apples, grapes and their value added products. PAT was determined by a validated method based on HPLC with UV detector. A total of 381 samples comprising apple and grape fruits (n = 133 each), apple-based products (n = 76, juice, puree, jam) and grape juice (n = 39) were analyzed. PAT was found in 58.9% samples of apple and apple-based products, with a mean of 49.8 µg/kg (maximum 396 µg/kg), while 27.3% samples contained PAT beyond the maximum regulatory limit of 50 µg/kg. The average levels of PAT contamination in apple-derived products was higher in apple juice concentrate, followed by apple puree, apple juice and apple jam. The incidence of PAT in table grapes was 65.1%, with a mean of 53.9 µg/kg (maximum 505 µg/kg), whereas 23.8% exceeded the maximum level. Among the fruit samples, there were differences in PAT contents due to apple variety (6 types) or grape variety (8 types), as well as for sampling location. Our investigations showed the wide PAT occurrence in fruits and derived value-added products affecting consumer product safety, so that the population is chronically exposed to this toxin.