TITLE:
Research on Improving Value-Added Processing of Jaboticaba
AUTHORS:
Chinghu Tsai, Tachih Liu, Yichun Lin, Yoju Chen
KEYWORDS:
Value-Added, Jaboticaba, Supercritical Extraction, Antioxidant, Sleep Aid
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.12,
December
24,
2024
ABSTRACT: This research will use food fermentation technology and supercritical extraction technology to enhance the value-added application of the active ingredients of Jaboticaba. The results showed that the bioactive component content of samples after value-added fermentation and extraction was 19.86% to 69.30% higher than that of fresh fruit. In the analysis of antioxidant activity, it was found that the ability to scavenge free radicals was higher than that of fresh fruits. The total antioxidant activity and reducing power were best after fermentation and supercritical extraction, reaching more than 90%. After fermentation, the active ingredients were detected, and the resveratrol content was 3.27 mg/L, the anthocyanin content was 67.71 mg/g, and the tryptophan content was 0.48 gm/Kg, all of which were higher than those in fresh fruits. The results of this research are helpful for the development of natural anti-inflammatory or sleep-aiding products. It is of great significance for the research on anti-inflammatory and sleep-aiding. It can also provide value-added processing conditions to solve the problem of Jiabao fruit during the peak production season. The pressure of excessive production and processing will increase the value-added economy of the industry and make Jaboticaba more valuable for research.