Enriched of Orange Jam (Marmalade) with vitamin C

Authors

  • Ali Jebreen Palestine Ahliya University, Bethlehem, Palestine
  • Nurul ‘Izzah Binti Khairul Aznam Universiti Kebangsaan Malaysia, Selangor, Malaysia

DOI:

https://doi.org/10.12928/jafost.v5i2.11455

Keywords:

Antioxidant, Enrichment, Marmalade, Nutritional value, Orange jam

Abstract

This study explores the enrichment of orange jam, also known as marmalade, with vitamin C. Orange jam is a popular preserve enjoyed worldwide, prized for its tangy flavor and versatility. However, the conventional processing methods involved in its production may lead to a loss of essential nutrients, including vitamin C. To address this issue, the enrichment of orange jam with vitamin C is proposed to enhance its nutritional value. Various techniques can be employed to enrich orange jam with vitamin C, including fortification during the manufacturing process or through the addition of vitamin C-rich ingredients such as citrus fruits or supplements. Additionally, the stability of vitamin C in jam formulations must be considered to ensure its efficacy throughout the product's shelf life. The enrichment of orange jam with vitamin C offers numerous benefits, including enhancing its nutritional profile, boosting consumer health, and potentially extending its market appeal. Furthermore, the addition of vitamin C may contribute to the preservation of the jam by acting as an antioxidant, thereby extending its shelf life. In conclusion, enriching orange jam with vitamin C presents a promising opportunity to enhance its nutritional value and appeal to health-conscious consumers. Further research is warranted to optimize enrichment techniques, ensure stability, and evaluate the sensory attributes of fortified orange jam to meet consumer expectations and preferences. This research is contributes to explore the benefit of vitamin c addition on orange jam.

References

Aboge, D. O., Orinda, M. A., & Konyole, S. O. (2021). Acceptability of complementary porridge enriched with crickets (Acheta domesticus) among women of reproductive age in Alego-Usonga Sub-County, Kenya. African Journal of Food, Agriculture, Nutrition and Development, 21(5), 18066–18082. https://doi.org/10.18697/ajfand.100.20330.

Afoakwah, N. A., Amagloh, F. K., Mahunu, G. K., Ayyub, S. W., Tchabo, W., & Owusu-Ansah, P. (2023). Quality evaluation of orange-fleshed sweet potato-pineapple blended jam. Journal of Agriculture and Food Research, 12, 100540. https://doi.org/10.1016/j.jafr.2023.100540.

Agrawal, H., Joshi, R., & Gupta, M. (2016). Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate. Food Chemistry, 204(8), 365–372. https://doi.org/10.1016/j.foodchem.2016.02.127.

Anonimous. (2009). Vitamin C: A food technology success story. Institute of Food Technologists (IFT). https://www.ift.org/news-and-publications/food-technology-magazine/issues/2009/july/features/vitamin-c-a-food-technology-success-story.

Ashraf, S., Anjum, M., Nadeem, M., & Riaz, A. (2012). Functional & technological aspects of resistant starch. Pakistan Journal of Food Sciences, 22(2s), 90–95.

Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008). International tables of glycemic index and glycemic load values: 2008. Diabetes Care, 31(12), 2281–2283. https://doi.org/10.2337/dc08-1239.

Carr, A. C., & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1–25. https://doi.org/10.3390/nu9111211.

Fattah, H., Hambaroush, Y., & Goldfarb, D. S. (2014). Cystine nephrolithiasis. Translational Andrology and Urology, 3(3), 228–233. https://doi.org/10.3978/j.issn.2223-4683.2014.07.04.

Hampl, J. S., Taylor, C. A., & Johnston, C. S. (2004). Erratum: Vitamin C deficiency and depletion in the United States: The third national health and nutrition examination survey, 1988 to 1994. Journal of Public Health, 94(7).

Hemilä, H. (2017). Vitamin C and infections. Nutrients, 9(4). https://doi.org/10.3390/nu9040339.

Hemilä, H., & Chalker, E. (2023). Vitamin C reduces the severity of common colds: a meta-analysis. BMC Public Health, 23(1), 1–13. https://doi.org/10.1186/s12889-023-17229-8.

Hoang, H. A. (2023). Consumer acceptability of alternative foods: A study of processed cricket-based foods in Vietnam. IOP Conference Series: Earth and Environmental Science, 1155(1). https://doi.org/10.1088/1755-1315/1155/1/012025.

Hossain, M. F., Akhtar, S., & Anwar, M. (2015). Nutritional value and medicinal benefits of pineapple. International Journal of Nutrition and Food Sciences, 4(1), 84–88. https://doi.org/10.11648/j.ijnfs.20150401.22.

Hui, Y. H., & Sherkat, F. (2006). Handbook of Food Science, Technology, and Engineering (Issue 112). CRC Press.

Hunt, J. R. (2003). Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. American Journal of Clinical Nutrition, 78(3), 633S-639S. https://doi.org/10.1093/ajcn/78.3.633s.

Iwatani, S., & Yamamoto, N. (2019). Functional food products in Japan: A review. Food Science and Human Wellness, 8(2), 96–101. https://doi.org/10.1016/j.fshw.2019.03.011.

Joye, I. (2019). Protein digestibility of cereal products. Foods, 8(6), 1–14. https://doi.org/10.3390/foods8060199.

Kim, Y.-J., Chon, J.-W., Song, K.-Y., Kim, D.-H., Kim, H., & Seo, K.-H. (2017). Sensory profiles of protein-fortified kefir prepared using edible insects (Silkworm pupae, Bombyx mori): A preliminary study. Journal of Milk Science and Biotechnology, 35(4), 262–265. https://doi.org/10.22424/jmsb.2017.35.4.262.

Knežević, N., Grbavac, S., Palfi, M., Sabolović, M. B., & Brnčić, S. R. (2021). Novel food legislation and consumer acceptance - Importance for the food industry. Emirates Journal of Food and Agriculture, 33(2), 93–100. https://doi.org/10.9755/ejfa.2021.v33.i2.2257.

Kussmann, M., Abe Cunha, D. H., & Berciano, S. (2023). Bioactive compounds for human and planetary health. Frontiers in Nutrition, 10, 1–14. https://doi.org/10.3389/fnut.2023.1193848.

Molfetta, M., Morais, E. G., Barreira, L., Bruno, G. L., Porcelli, F., Dugat-Bony, E., Bonnarme, P., & Minervini, F. (2022). Protein sources alternative to meat: state of the art and involvement of fermentation. Foods, 11(14), 1–30. https://doi.org/10.3390/foods11142065.

Mundi, S., & Aluko, R. E. (2014). Inhibitory properties of kidney bean protein hydrolysate and its membrane fractions against renin, angiotensin converting enzyme, and free radicals. Austin Journal of Nutrition and Food Sciences, 2(1), 1008–1019.

Nader, N., Weaver, A., Eckert, S., & Lteif, A. (2014). Effects of fiber supplementation on glycaemic excursions and incidence of hypoglycaemia in children with type I diabetes. International Journal of Pediatric Endocrinology, 2014(1), 1–7. https://doi.org/10.1186/1687-9856-2014-13.

Nelson, K., Clifford, J., & Bellows, L. (2014). Eating well for a healthy pregnancy (Issue 9).

Nigam, V. (2015). Recent trends in modification of wheat bread as functional bread-A review ISSN 2319-9725. International Journal of Innovative Research and Studies, 4(4).

Niyibituronsa, M., Onyango, A. N., Gaidashova, S., Imathiu, S., Uwizerwa, M., Ochieng, E. P., Ng’ang’a, F., Birungi, J., Ghimire, S., & Harvey, J. (2019). The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda. Food Science and Nutrition, 7(2), 457–464. https://doi.org/10.1002/fsn3.812.

Ozkan, G., Stübler, A. S., Aganovic, K., Dräger, G., Esatbeyoglu, T., & Capanoglu, E. (2021). Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments. Food Chemistry, 360. https://doi.org/10.1016/j.foodchem.2021.129918.

Pullar, J. M., Carr, A. C., & Vissers, M. C. M. (2017). The roles of vitamin C in skin health. Nutrients, 9(8). https://doi.org/10.3390/nu9080866.

Salem, I. S., Ameen, A. A., & Mona, S. (2018). Therapeutic effect of banana flower (banana male bud) on diabetic rats. Egyptian Journal of Nutrition, 33(2), 90–120. https://doi.org/10.21608/enj.2018.143377.

Son, P. N. (2022). Modern dishes: How are they named and what do they tell us about culinary trends?. Journal of Language and Cultural Education, 10(1), 38–46. https://doi.org/10.2478/jolace-2022-0004.

Yıldız, G., İzli, N., Ünal, H., & Uylaşer, V. (2015). Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.). Journal of Food Science and Technology, 52(4), 2320–2327. https://doi.org/10.1007/s13197-014-1280-3.

Yun, Y., Li, J., Pan, F., Zhou, Y., Feng, X., Tian, J., Cai, S., Yi, J., & Zhou, L. (2023). A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin. Lwt, 179, 114625. https://doi.org/10.1016/j.lwt.2023.114625.

Downloads

Published

2024-11-30

Issue

Section

Articles