Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | 102205 |
| Fachzeitschrift | Journal of Agriculture and Food Research |
| Jahrgang | 23 |
| Frühes Online-Datum | 21 Juli 2025 |
| Publikationsstatus | Veröffentlicht - Okt. 2025 |
Abstract
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Agrar- und Biowissenschaften (insg.)
- Agronomie und Nutzpflanzenwissenschaften
- Agrar- und Biowissenschaften (insg.)
- Agrar- und Biowissenschaften (sonstige)
Zitieren
- Standard
- Harvard
- Apa
- Vancouver
- BibTex
- RIS
in: Journal of Agriculture and Food Research, Jahrgang 23, 102205, 10.2025.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Nutritional, antinutritional, and phytochemical profiling of raw and fermented Carissa carandas puree and its utilization in ice cream development
AU - Saeed, Wisha
AU - Qamar, Muhammad
AU - Ismail, Tariq
AU - Khan, Muhammad Zulqarnain
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2025 The Authors
PY - 2025/10
Y1 - 2025/10
N2 - Carissa carandas, an underappreciated fruit, is abundant in vital nutrients and secondary metabolites but still overlooked and not fully utilized. The study aimed to assess nutritional composition, antinutritional contents, and biological potential of raw C. carandas puree and the effects of fermentation on said parameters. Moreover, raw and fermented puree were utilized in the development of functional ice cream as natural alternatives to artificial color and flavor. Results declared C. carandas raw puree a good carrier of primary and secondary metabolites but also with intrinsic toxicants. Fermentation caused a slight increase in protein (13 %), crude fiber (5 %), and ash (25 %) but a decline in moisture (1.2 %), crude fat (12 %) and carbohydrate (9 %) as compared to raw sample. Likewise, increase in Ca (6 %), Fe (5.5 %), P (6.3 %), Na (21 %), Mg (14 %), Mn (1.3 %), Zn (30 %), Cu (25 %) but decline in K (25 %) and Cr (11 %) among fermented samples was observed as compared to raw samples. The study found a significant decrease in anti-nutrient concentrations among fermented samples wherein phytates were the most affected (– 6.8 %) followed by oxalates (– 5 %) saponins (– 4.6 %) and tannins (– 1.9 %) with non-significant impact on antioxidant potential. Physical analysis of the C. carandas raw (12 %) and fermented (6 %) puree-based ice-cream showed non-significant difference among freezing point, overrun, melting point, viscosity, acidity, and pH as compared to control. The ice cream made with C. carandas puree not only provided a natural color and flavor but may also demonstrate potential as a functional product due to its minerals content and the presence of bioactive compounds but in vivo studies and clinical trials are warranted. In future, optimization of fermentation may help reduce toxicants and retain more nutrients. Whereas for ice cream commercialization, it is important to have shelf life assessment and trials about consumer acceptance to support sustainable agriculture and functional food development.
AB - Carissa carandas, an underappreciated fruit, is abundant in vital nutrients and secondary metabolites but still overlooked and not fully utilized. The study aimed to assess nutritional composition, antinutritional contents, and biological potential of raw C. carandas puree and the effects of fermentation on said parameters. Moreover, raw and fermented puree were utilized in the development of functional ice cream as natural alternatives to artificial color and flavor. Results declared C. carandas raw puree a good carrier of primary and secondary metabolites but also with intrinsic toxicants. Fermentation caused a slight increase in protein (13 %), crude fiber (5 %), and ash (25 %) but a decline in moisture (1.2 %), crude fat (12 %) and carbohydrate (9 %) as compared to raw sample. Likewise, increase in Ca (6 %), Fe (5.5 %), P (6.3 %), Na (21 %), Mg (14 %), Mn (1.3 %), Zn (30 %), Cu (25 %) but decline in K (25 %) and Cr (11 %) among fermented samples was observed as compared to raw samples. The study found a significant decrease in anti-nutrient concentrations among fermented samples wherein phytates were the most affected (– 6.8 %) followed by oxalates (– 5 %) saponins (– 4.6 %) and tannins (– 1.9 %) with non-significant impact on antioxidant potential. Physical analysis of the C. carandas raw (12 %) and fermented (6 %) puree-based ice-cream showed non-significant difference among freezing point, overrun, melting point, viscosity, acidity, and pH as compared to control. The ice cream made with C. carandas puree not only provided a natural color and flavor but may also demonstrate potential as a functional product due to its minerals content and the presence of bioactive compounds but in vivo studies and clinical trials are warranted. In future, optimization of fermentation may help reduce toxicants and retain more nutrients. Whereas for ice cream commercialization, it is important to have shelf life assessment and trials about consumer acceptance to support sustainable agriculture and functional food development.
KW - Antioxidant activity
KW - C. carandas
KW - Dairy product
KW - Functional food
KW - Natural colorant
KW - Sustainability
UR - http://www.scopus.com/inward/record.url?scp=105011526033&partnerID=8YFLogxK
U2 - 10.1016/j.jafr.2025.102205
DO - 10.1016/j.jafr.2025.102205
M3 - Article
VL - 23
JO - Journal of Agriculture and Food Research
JF - Journal of Agriculture and Food Research
M1 - 102205
ER -