Optimization of Aloe vera gel in Ficus benghalensis fruit jam for enhanced phytochemical contents and physicochemical properties

Authors

  • Ali Hassan National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Muhammad Kashif Iqbal Khan National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Ali Usman National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Mubeen Sultan Butt Department of Food Engineering, University of Agriculture Faisalabad 38000, Pakistan
  • Summaia Fordos National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Iraj Fatima National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Sharmeen Arif National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Abdul Mueez Ahmad National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan
  • Muhammad Hussain Ghazali School of Food Science and Engineering, South China University of Technology, Guangzhou, China, 511442

Keywords:

Aloe vera gel, Banyan fruit, Functional foods, Food processing, Improved nutrition, Storage stability

Abstract

Ficus benghalensis fruit is known for its high mineral contents, fiber, carbohydrates, and antioxidants, making it an ideal ingredient for preparing functional food products. Aloe vera is a versatile and nutritious ingredient, widely used in food products. F. benghalensis fruit jam with different concentrations of aloe vera gel was made. According to this study, five treatments were prepared T0 control (without aloe vera gel), T1 (5% aloe vera gel), T2 (10% aloe vera gel), T3 (15% aloe vera gel), and T4 (20% aloe vera gel), respectively. Jams were analyzed and characterized by physicochemical analysis, proximate analysis, antioxidant analysis, and total dietary fiber analysis. Results concluded that the addition of aloe vera had significant effect on the pH, titratable acidity, total sugars, and ascorbic acid contents, while non-significant effect on TSS of jam samples was observed. Results showed that aloe vera had a significant effect on carbohydrates, and moisture contents of jam samples, while a non-significant effect on crude fat, fiber, protein and ash contents were observed. Aloe vera gel significantly improved the phytochemicals and dietary fiber contents of jam samples. Future studies can explore the sensory evaluation and shelf-life analysis of Aloe vera-infused F. benghalensis fruit jam to further optimize its production and commercialization.

Downloads

Published

2025-01-23

How to Cite

Hassan, A., Khan, M. K. I., Usman, A., Butt, M. S., Fordos, S., Fatima, I., Arif, S., Ahmad, A. M., & Ghazali, M. H. (2025). Optimization of Aloe vera gel in Ficus benghalensis fruit jam for enhanced phytochemical contents and physicochemical properties. Journal of Pure and Applied Agriculture, 9(2). Retrieved from https://ojs.aiou.edu.pk/index.php/jpaa/article/view/2762

Issue

Vol. 9 No. 2 (2024): Journal of Pure and Applied Agriculture

Section

Articles

License

All articles published by JPAA are licensed under the Creative Commons Attribution 4.0 International License . This permits anyone to copy, redistribute, transmit and adapt the work provided the original work and source is appropriately cited as specified by the Creative Commons Attribution License.