10 Preservatives and Enzymes Used to Preserve Java

Preservatives and Enzymes Used to Preserve Java Plum Jam

Introduction

Java plum also called jambolan, jambhul or Syzygium cumini, is a tropical fruit which is black-purple colored and bear distinctive sweet and sour taste. Java plum is very tasty and nutritious and it is very advisable to make jam out of it so that its taste and nutritional Module 03 5 values will not easily spoil. But, to maintain its shelf life and hygienic conditions several preservative and enzymes are used during the preservation of the jam. This blog focuses on various components that are involves in preserving Java plum jam, the benefit of the preservatives as well as the function and import of enzymes too.

Preservatives and enzymes are necessary to be added in the making of jam due to the following reasons.

In essence, the process of preserving jam is aimed at avoiding the growth of microbes, the collapse of the structure and the degradation of the material taste. In most cases, bacterial, yeast, or mold contaminate jams, and if not preserved well, jams may spoil after sometime. Preservatives and enzymes also being commonly used in the process to increase the shelf life of jams while preserving their quality and safety.

The preservatives that are usually used in Jam and in special Java Plum Jam are:

Sugar (Sucrose): The most common natural preservative, if not the most common ingredient, in the production of jam is sugar. It does this by lowering the water activity, thereby ensuring that microorganism have a hard time finding nutrients on cheese thus slowing down or even effectively preventing their growth. Sugar concentration attracts bacteria and molds to cause spoilage but at high concentrations, bacteria and molds cannot survive. Apart from the preservation of the fruits, sugar also helps in adding the right taste and consistency of the jam.
Citric Acid: Another ingredient is the citric acid which acting as natural preservatives added to jams. Then it lessens the amount of pH of the jam thus making it very acidic and hence does not support the growth of microbes. Citric acid also plays a role of flavour and colour retention of the fruits. Further, it has the role of gelling agent together with pectin and the thickness of the jam is attributed to this ingredient.
Sodium Benzoate: Sodium Benzoate, is a chemical preservative that inhibits the growth of many types of fungi such as yeasts, bacteria, and molds as well. This is affirmed as safe by the FDA when derived in certain concentrations commonly referred to as generally recognized as safe (GRAS). Sodium Benzoate is most effective in acidic conditions; therefore, it can be used in juice preserve products such as Java plum jam.
Potassium Sorbate: Another preservative used most often in making of jams is potassium Sorbate. It is effective to mould, yeasts and some bacterial forms. Like for example sodium Benzoate, it is effective when used in acidic environment and it is often used synergistic-ally with other preservatives.
Ascorbic Acid (Vitamin C): Because Ascorbic acid is not only a preservative but also an antioxidant it cannot be completely removed from the diet. As a result, it also aids in the prevention of oxidation in the produce, which results to undesirable flavor and color changes in the jam. Vitamin C also increases the nutritional value of the jam since Ascorbic acid is added in the process.

The enzymes that are commonly used for the preservation of Java plum jam include;

Preservation process involves the use of enzymes as biological catalysts in the occurrence of different biochemical reactions. The enzyme contribution of jams include: Enzymes are used in the development of jams texture, flavor, and quality.

Pectinase: Pectinase is an enzyme that hydrolyze pectin to give several soluble simple sugars like glucose, galacturonic acid among others. Pectinase: In the process of making the jam, it assists in the breaking of the cell walls of the Java-Plum thereby increase juice and better flavour. It is also very useful in decreasing the viscosity of the fruit pulp to attain the right consistency.
Amylase: Amylases are used to hydrolyze starches to sugars, which are carbohydrates with simpler structures than starches. In jam making, only trace levels of amylase is left in order to convert the residual starch in the fruit to simpler sugars so that the jam can gain a better flavor and sweetness. This enzyme is very advantageous when working with fruits that have relatively high starch levels.
Protease: Protease enzyme is an endocarditis that splits a protein into two smaller poly peptides or into amino acids. Thus, protease although not used in every type of jams is effective to use in the case of Java plum jam as it helps in the degradation of proteins that could lead to cloudiness or textures that are not preferred.
Cellulose: Cellulose is the enzyme that hydrolyzes cellulose which is one the main structural components of rigid walls of plant cells. When not combined with cellulose, the cell walls of the Java plum make it rather difficult to extract juice and other desired flavour used in making jams. It also results to better texture of the final product when incorporated into the formula.

Preparation of Developing Java Plum Jam with the Use of Preservatives and Enzymes

Ingredients:

– Fresh Java plums

– Sugar (sucrose)

– Vinegar or lemon juice or citric acid

– Pectin (if it is allowed that the gel source contains natural pectin from the prepared fruit)

– Sodium Benzoate / potassium Sorbate at the safe level of 0.1%

– Ascorbic acid (optional)

– Pectinase enzyme

– Amylase enzyme

– Water

Steps:

Preparation of Java Plums: Before preparation, wash the Java plums and free from stems and leaves, if any. If necessary peel the fruits and then chop them and in some cases you need to pit the fruits.
Juice Extraction: Add Pectinase and cellulose enzymes so as to degrade the cell walls and pectin present in the fruit. It should be then processed by first preparing a solution from the cut Java plums by mixing them with a small quantity of water to which the enzymes are then added. Let it stand for some time, from 3-5 hours so that the enzymes will work and split the juice out.
Cooking: Pour the enzyme treated fruit mix into a large cooking pot. Pour in 1:1 ratio of sugar per the weight of the mixture and boil, while stirring to avoid burning.
Adding Preservatives: When the mixture is boiling you need to add citric acid or lemon juice to the mixture in order to get lower pH. If used, a small quantity of the preservative, sodium Benzoate or potassium Sorbate within the recommended safe limit can be added. Stir quite vigorously in order to enable even distribution of the flavor.
Consistency and Flavor Adjustment: In addition, it helps in achieving the gel form when the mixture is thicken, pectin could be added if required. Besides, add if using Ascorbic acid since it helps in preserving and enriching the vitamin C element in the milk.
Final Cooking: Go on simmering until the jam is of the right consistency. This you can do by putting a small quantity on a cold plate and check if the mixture set well.
Jar Sterilization and Filling: Wash the jam jars and lids well and then put them in boiling water for a least 10minutes. Fill the sterilized jars with the hot jam, leaving a small head space. Seal the jars immediately to create a vacuum, which further helps in preservation.
Cooling and Storage: Allow the jars to cool to room temperature. Store the jam in a cool, dark place. Properly sealed jars can last for several months to a year.

Benefits of Using Preservatives and Enzymes in Java Plum Jam

Extended Shelf Life: The primary benefit of using preservatives and enzymes is the significant extension of the jam’s shelf life. This ensures that the jam remains safe to consume for an extended period without spoilage.
Enhanced Flavor and Texture: Enzymes play a critical role in breaking down fruit components, resulting in improved flavor extraction and a smoother texture. This enhances the overall quality and enjoyment of the jam.
Nutritional Preservation: Using preservatives like Ascorbic acid helps in maintaining the nutritional value of the jam, particularly vitamin C content, which can degrade over time.
Microbial Safety: Chemical preservatives like sodium Benzoate and potassium Sorbate effectively inhibit the growth of harmful microorganisms, ensuring the jam remains safe to consume.

Potential Concerns and Considerations

While the use of preservatives and enzymes offers numerous benefits, there are some concerns and considerations to keep in mind:

Health Concerns: Some individuals may be sensitive to certain chemical preservatives, experiencing allergic reactions or other health issues. It is important to use preservatives within the recommended safe limits and consider alternatives if necessary.
Natural Alternatives: For those seeking more natural preservation methods, alternatives like honey, vinegar, and natural pectin from fruits like apples can be explored. These alternatives can provide preservation benefits without relying on synthetic chemicals.
Labeling and Transparency: Clear labeling of jam products is essential, particularly when using chemical preservatives. Consumers should be informed about the ingredients used, enabling them to make informed choices.
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Conclusion

Preserving Java plum jam involves a combination of traditional techniques and modern preservation methods using preservatives and enzymes. By understanding the roles and benefits of these substances, we can produce high-quality, flavorful, and safe jam that can be enjoyed for an extended period.

The balance between preserving the natural goodness of Java plums and ensuring the safety and longevity of the jam is key. Whether using traditional sugar and citric acid or incorporating enzymes and chemical preservatives, the goal is to create a delicious product that retains the fruit’s unique qualities.

As consumers become more health-conscious and aware of food ingredients, exploring natural preservation alternatives and maintaining transparency in labeling will be increasingly important. Ultimately, the art and science of jam making continue to evolve, offering endless possibilities for preserving the delightful taste of Java plums.