Jarin Tanima, Islam Md Nazrul, Choudhury Shormin, Islam Md Rabiul, Raen Reana, Islam Redwanul, Mustaki Sika
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
Department of Electrical and Electronic Engineering, Jashore University of Science & Technology, Bangladesh.
Heliyon. 2024 Nov 29;10(23):e40711. doi: 10.1016/j.heliyon.2024.e40711. eCollection 2024 Dec 15.
The present investigation "Effect of essential oils and chia seed () in fortification of pineapple jam." was conducted during the year 2022-2023 at the Post harvest laboratory of Horticulture Department, Sher-e-Bangla Agricultural University, Dhaka. The study investigated the effects of essential oil and chia seeds on the quality of pineapple jam. In this research, pineapple jam samples were prepared with varying essential oil such as Cinnamon essential oil and Lemongrass essential oil at range of 1000 ppm. The addition of essential oil significantly impacted the flavour profile of the jam, enhancing the fruity notes and providing a pleasant aroma in sustainable and eco-friendly way. Moreover, it exhibited antimicrobial properties, extending the shelf life of the jam. Chia seeds were incorporated into the jam at different levels (6.25 %, 12.5 %, 25 % and 50 %) to assess their influence on texture and nutritional content. The results indicated that chia seeds contributed to a thicker consistency and increased protein content, making the jam a potential source of dietary protein. The maximum pH was found to be 4.90 from treatment ( = 50 % chia and no Essential oil). The lowest pH was recorded at 3.63 for = No chia seed and 1000 ppm Lemongrass Essential oil). The investigation shows that lemongrass essential oil (E) showed the best result in vitamin C retention. In case of chia seed 50 % (C) treatment showed the best protein content. Additionally, the seeds added a subtle crunch and nutty undertone to the product. From the research it can be concluded that the treatment ( = 50 % chia seed and 1000 ppm Lemongrass Essential oil) showed the best result in case of vitamin C retention and protein incorporation. But considering spread ability and appearance ( = 25 % chia seed and 1000 ppm Lemongrass Essential oil) can be considered as best treatment for consumers. This research is motivated by the need to develop healthier, nutrient-dense pineapple jam using natural preservatives and fortifying agents. By exploring the combined effects of essential oils and chia seeds in preserving vitamin C and improving the jam's overall nutritional value, this study aims to meet the increasing demand for functional foods that prioritize both health and taste. The outcomes could offer valuable insights into natural preservation techniques and fortification strategies, potentially contributing to more sustainable and consumer-friendly food products in the market.
本次调查“精油和奇亚籽（）对菠萝果酱强化的影响”于2022 - 2023年在达卡谢赫·贝纳齐尔农业大学园艺系采后实验室进行。该研究调查了精油和奇亚籽对菠萝果酱品质的影响。在本研究中，制备了添加不同精油的菠萝果酱样品，如肉桂精油和柠檬草精油，添加量范围为1000 ppm。精油的添加对果酱的风味特征有显著影响，增强了水果风味并以可持续和环保的方式提供了宜人的香气。此外，它还具有抗菌特性，延长了果酱的保质期。将奇亚籽以不同水平（6.25%、12.5%、25%和50%）添加到果酱中，以评估它们对质地和营养成分的影响。结果表明，奇亚籽使果酱的质地更浓稠，蛋白质含量增加，使果酱成为膳食蛋白质的潜在来源。在处理（= 50%奇亚籽且无精油）中发现最高pH值为4.90。在处理（=无奇亚籽且1000 ppm柠檬草精油）中记录到最低pH值为3.63。调查表明，柠檬草精油（E）在维生素C保留方面表现出最佳效果。在奇亚籽50%（C）处理中蛋白质含量最高。此外，奇亚籽为产品增添了微妙的脆感和坚果味。从研究中可以得出结论，在维生素C保留和蛋白质添加方面，处理（= 50%奇亚籽和1000 ppm柠檬草精油）表现出最佳效果。但考虑到涂抹性和外观，处理（= 25%奇亚籽和1000 ppm柠檬草精油）可被视为对消费者而言的最佳处理。这项研究的动机是需要使用天然防腐剂和强化剂开发更健康、营养丰富的菠萝果酱。通过探索精油和奇亚籽在保留维生素C和提高果酱整体营养价值方面的综合作用，本研究旨在满足对兼顾健康和口感的功能性食品日益增长的需求。研究结果可为天然保鲜技术和强化策略提供有价值的见解，有可能为市场上更可持续且更受消费者欢迎的食品做出贡献。
