Ginger and sweet basil application in sugar substituted strawberry jams | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 03 November 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.405097.12088 | ||
| Authors | ||
| Leila Magdy Taghian* 1; mohamed Abdel-shafi Abdel-Samie2; Lobna Haridy3; Sherif Abed4 | ||
| 1Food and dairy sciences and technology, Environmental agricultural sciences, Arish University | ||
| 2Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish Univ. Egypt | ||
| 3Department of Horticultural Crops Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 4Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish Univ.Egypt | ||
| Abstract | ||
| Consumer demand for natural foods and enhanced nutritional value is driving innovation in jam formulation through the use of alternative sweeteners and functional ingredients. This study developed functional strawberry jams by replacing sucrose with honey, white grape juice concentrate, and date syrup, either alone or with 1.5% aqueous extracts of ginger and sweet basil. We investigated the effect of these substitutions and additions on physicochemical properties, bioactive compounds, microbial stability, and sensory evaluation during a 6-month storage period at ambient temperature (25 ± 5 ºC). Results revealed that sugar substitution with grape juice concentrate in strawberry jams increased titratable acidity from 0.60% to 1.75%. The lowest total sugar content (50.15 %) was observed in strawberry jam prepared with sugar replaced by white grape juice concentrate, with or without the addition of ginger and sweet basil aqueous extracts. Date syrup-substituted strawberry jam with the addition of sweet basil showed the highest antioxidant content (DPPH scavenging, 80.65%), total phenols (3.77 mg GAE/g), and total flavonoids (2.22 mg QE/g). Sensory evaluation indicated that strawberry jams without sugar substitution, with the addition of sweet basil, recorded the highest scores across all parameters, followed by the control sample and ginger-added strawberry jams compared to the other treatments. Microbiological analysis revealed no detectable growth of bacteria, yeasts, or molds in any of the jam samples during storage, indicating good shelf stability. In conclusion, the use of natural sugar substitutes and plant extracts effectively enhances the quality of jam. The date syrup and sweet basil formula (DB) is identified as the optimal choice for nutritional enrichment due to its superior antioxidant profile. However, the sucrose and sweet basil formula (SB) achieved the highest overall consumer preference. | ||
| Keywords | ||
| Sugar substituted; Strawberry jams; Ginger and Sweet basil aqueous extracts; Honey; Date syrup; White grape juice concentrate; Nutritional value | ||
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