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Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum (Syzygium cumini) jam

Aslam, Ayesha, Zahoor, Tahir, Khan, Moazzam Rafiq, Khaliq, Adnan, Nadeem, Muhammad, Sagheer, Ambreen, Chugtai, Muhammad Farhan Jahangir, Sajid, Muhammad Wasim
Journal of food processing and preservation 2019 v.43 no.5 pp. e13941
Syzygium cumini, acidity, alkaloids, aluminum foil, anthocyanins, antioxidants, bags, bioactive compounds, ellagic acid, food packaging, fruits, glass, glucosides, herbal medicines, human health, jars, microbial contamination, myricetin, pH, packaging materials, pancreas, patients, phenolic compounds, plums, polyethylene, polystyrenes, sensory evaluation, spoilage, starch, storage time, sugars, therapeutics, total soluble solids
The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and anthocyanin content of jam decreased with time while total soluble solids and acidity showed an increasing trend. The treatments did not show higher microbial contamination during 0–30 days of storage interval. Overall, the T1 (glass jars) was the best and most acknowledged by the sensory panel as compared to remaining treatments, i.e., T2 (PET plastic jars), T3 (polythene zipper bags), T4 (polystyrene cup), and T5 (aluminum foil). PRACTICAL APPLICATIONS: Jamun fruit (Syzygium cumini) is a miracle fruit of nature with a high content of good antioxidants and other valuable bioactive components. This therapeutic fruit can target a specific group of audience, such as obese and diabetic patient as this fruit has a positive impact on the pancreas and recognized as an herbal drug. Furthermore, this plant is rich in compounds containing anthocyanins, glucoside, ellagic acid, isoquercetin, kaemferol and myricetin, alkaloid, jambosine, and glycoside jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The development of jamun jam is imperative to preserve the nutritious fruit into jam and make it available during off season. Moreover, it could be beneficial to raise the economy status of a country.