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Indian blackberry: Unveiling its health and organoleptic delights and use in beverage fermentation |
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| รหัสดีโอไอ | |
| Creator | Puja Agnihotri |
| Title | Indian blackberry: Unveiling its health and organoleptic delights and use in beverage fermentation |
| Contributor | Arpita Ghosal |
| Publisher | Khon Kaen University, Thailand |
| Publication Year | 2569 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 31 |
| Journal No. | 1 |
| Page no. | 12 (10 pages) |
| Keyword | Reactive Oxygen Species (ROS), Antioxidants, Anthocyanidin, Functional Beverage, Fermentation |
| URL Website | https://apst.kku.ac.th/ |
| Website title | https://apst.kku.ac.th/indian-blackberry-unveiling-its-health-and-organoleptic-delights-and-use-in-beverage-fermentation/ |
| ISSN | 2539-6293 |
| Abstract | Recent years have witnessed a rise in interest in the fruit Indian blackberry, also known as Jamun or Jambu in the native language. Despite being in regular use at household levels, fruit, and other parts of the plant, have been investigated for its nutritional, biochemical and health values only recently. Several studies, spanning over the last decade, have reported various attributes of the fruit, especially the pulp, as having significant roles in combating diabetes, inflammation, reactive oxygen species (ROS), abdominal discomfort, infections and even cancer. These beneficial properties of Jamun are attributed to diverse arrays of bioactive anthocyanidins, polyphenols and ellagitannins- all of which are crucial plant secondary metabolites (PSMs). These PSMs have been correlated with the ferric reducing as well as ROS quenching activities, indicating antioxidant activity. Additionally, an important biochemical called jamboline also contributes to antioxidant activity as well as supposedly prevents solubilisation of starch in presence of sufficient glucose. Apart from being rich in important PSMs, the fruit itself is rich in carbohydrates, proteins, amino acids and vitamins that further contribute to its taste and aroma. As such, the fruit has been explored for its potential in producing functional food and beverages through microbial fermentations, especially wines. The potential for fermentation depends on the fact that jamun contains roughly 15-16 % w/w fermentable sugar. This review systematically summarizes the benefits of Jamun and its use as a fermentation substrate. Additionally, the possibility of using Jamun in fermentation of functional beverages other than wine has also been explored. |
