Effect of addition essential oils and partial substituting of sugar with stevia leaves aqueous extract on the quality of both mango and strawberry jam during storage

Abo Hashem, M. M.; Nassar, A. G.; Abdelhamied, A. A.; Sulaiman, A. M.

doi:10.21608/aasj.2023.304758

Effect of addition essential oils and partial substituting of sugar with stevia leaves aqueous extract on the quality of both mango and strawberry jam during storage

Document Type : Research article

Authors

Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, 71524 Assiut, Egypt

10.21608/aasj.2023.304758

Abstract

In this study, the effects of incorporating essential oils from natural herbs, specifically cloves (Syzygium aromaticum L.) and cinnamon (Cinnamomum zeylanicum) oils, as well as substituting sugar with an aqueous extract of stevia (Stevia rebaudiana Bertoni) leaves, on the chemical, physical, microbiological, and sensory characteristics of mango (Mangifera indica L.) and strawberry (Fragaria ananassa) jam during a 6-month storage period at room temperature (25ºC±5ºC) were investigated. The objective was to assess the potential impact of these additives on the jam's quality and shelf life. The findings revealed that the incorporation of cloves, cinnamon essential oils, and stevia leaves' aqueous extract led to a significant increase in the ash content and ascorbic acid levels of the jam. Interestingly, the sensory attributes of the mango and strawberry jam remained unaffected by the addition of essential oils. Furthermore, the utilization of these additives resulted in an extension of the jam's shelf life. Based on the results, it is recommended to incorporate cloves and cinnamon oils at a concentration of 0.5 ml per kilogram of jam and replace 50% of the sugar content with the aqueous extract of stevia leaves in both mango and strawberry jam formulations. This formulation adjustment offers the potential to enhance the jam's shelf life without compromising its sensory characteristics.

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