Production of Functional Vinegar from Indian Jujube(Zizyphus mauritiana) and its Antioxidant Properties

Ziziphus jujuba: Applications in the Pharmacy and Food Industry

Ziziphus jujuba has been used since ancient times in traditional Eastern medicine. It is widely cultivated in numerous countries between the tropical and temperate climatic zones due to its high ecological plasticity and resilience to adverse weather. The different classes of chemical compounds contained in the plant are the reason for its medicinal properties. Research shows that every part of Ziziphus jujuba, the leaves, fruits and seeds, demonstrate therapeutic properties. This review focuses on the chemical composition in order to establish the relationship between the plant and its clinical use. Various biological effects are summarized and discussed: anticancer, anti-inflammatory, immunostimulating, antioxidant, hepatoprotective, gastrointestinal, etc. Apart from medicinal uses, the fruits of Ziziphus jujuba are edible and used in fresh and dried form. This literature review reveals possible medical applications of Ziziphus jujuba and its great potential for improving the diet of people in areas where the plant is abundant.

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.

Indian jujube a potential fruit tree to improve the livelihood

Indian Jujube, also known as Ber or Ziziphus Mauritiana Lam., is a fruit-bearing tree endemic to South Asia, including India, Pakistan, Bangladesh, and Sri Lanka. The tree belongs to the buckthorn family and is known for its fruit, a tiny, round, or oblong-shaped drupe roughly the size of a cherry or a small plum. Indian Jujube has been growing for thousands of years. It is a popular fruit throughout the tropical and subtropical regions of Asia, Africa, and South America. Despite the fruit's delicious flavour and health benefits, it is also known for its therapeutic value. Many studies have suggested that various components of ber trees, such as fruit, seed leaves, roots, and flowers, include bioactive substances that demonstrate the potential for antioxidant activity and have anticancer, antibacterial, and antidiabetic effects. Due to the crop's minimal management requirements, it may slow down climate change and the threat of extreme soil and weather conditions, such as drought resistance, strong winds, erosion, high salt, and floods. The main objectives of the current systematic review are to understand Ber's chemical compositions, health benefits, culinary uses, major nutraceutical features, and its function in fostering livelihoods and climatic tolerance.

Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods

Jujube has anticancer, diabetic, antimicrobial, anti-inflammatory, cardiovascular, gastrointestinal and immune system effects. In this study, jujube juice, jujube wine and jujube vinegar were investigated in terms of chemical composition, phenolic contents, organic acid contents, volatile compound contents, and antioxidant activity. Antioxidant activity and total phenolic content of jujube vinegar produced by traditional methods were found to be higher than those of jujube juice and wine. Protocatechic acid, chlorogenic acid, phydroxybenzoic acid, caffeic acid, epicatechin, and syringic acid were detected in jujube vinegar. Moreover, oxalic acid, malic acid, tartaric acid, formic acid, ascorbic acid, lactic acid, acetic acid and some other organic acid components were determined in jujube vinegar. Volatile aroma compounds such as ester, aldehyde, alcohol, terpene, acid, and ketone were determined in jujube samples. It was seen that the antioxidant activity and bioactive compounds of jujube vinegar were very rich, and jujube vinegar, which is an alternative product with a high potential produced from jujube fruit, is an important product for the food sector due to its long shelf life. This research is the first detailed study in which the antioxidant activity and bioactive compounds determined during the production stages of jujube vinegar (jujube juice, wine, and vinegar) were evaluated in detail.

The development of low-calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D-glucose isomerase (GI) and D-allulose 3-epimerase (DAE), were employed to convert the glucose and fructose to a low-calorie sweeter D-allulose with a concentration of 110 g/L in jujube juice. Furthermore, the mixed cultures of Pediococcus pentosaceus PC-5 and Lactobacillus plantarum M were employed to increase the content of nutrition components related to bioactivities and flavor volatiles in jujube juice. Accordingly, this fermentation accumulated 100 mg/L gamma-aminobutyric acid (GABA), which has neurotransmission, hypotension, diuretic, and tranquilizer effects, and increased the content of branched-chain amino acids (BCAAs) and many free amino acids (Asp, Glu, Gly, and Ala) at different level. The fermentation not only maintained the concentration of native functional components such as cyclic adenosine monophosphate (cAMP) and minerals, but also increased the content of iron (Fe2+) and zinc (Zn2+), which have blood and eyesight tonic function. The value-added jujube juice might serve as a low-calorie and probiotic functional beverage and show high application potential in food industry.