Synergistic Ultrasonication-Enzymatic Strategy for Bioactives Extraction from Jamun (Syzygium cumini) Pulp for Functional Foods Application

Synergistic Ultrasonication-Enzymatic Strategy for Bioactives Extraction from Jamun (Syzygium cumini) Pulp for Functional Foods Application | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Synergistic Ultrasonication-Enzymatic Strategy for Bioactives Extraction from Jamun (Syzygium cumini) Pulp for Functional Foods Application B. S. Adithya, Sourabh Kumar, Swarup Roy, Ravindra Kumar Tiwari, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7118366/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 11 You are reading this latest preprint version Abstract Conventional pasteurization used for the elimination of harmful microorganisms also leads to thermal degradation of heat-sensitive bioactive composition present in Jamun ( Syzygium cumini ) fruit, thereby reducing the antioxidant activity. To address this limitation, the research focuses on how advanced technology, Ultrasonication Assisted Enzymatic Treatment (USEZT) has enhanced bioactive and biomacromolecule contents of jamun pulp. The study also has the potential to industrialise most perishable and sensitive jamun fruit pulp. Application of Response surface methodology (RSM) helped to capture the treatment effects and further ANOVA validated the predictive model’s robustness (R 2 value). The optimized condition: 25 min sonication time, 20% amplitude, 0.45% enzyme concentration, and 60 min incubation gave experimentally measured values very close to model predictions, confirming the approach. Ultrasound-accelerated cell wall breakage and enzyme-catalysed hydrolysis promoted retention of phenols, Acn and enhanced antioxidant capacity, though with prolonged exposure, inducing oxidative degradation. Physicochemical analysis at optimized conditions increased: juice yield (75.5 ± 0.07%), ascorbic acid (24.91 ± 0.42 mg/100g), titratable acidity (1.38 ± 0.05%), total phenolic content (TPC) (760 ± 0.03 mg/100g), ferulic acid (0.91mg/100g), gallic acid (42.10 ± 0.05 mg/100g), Quercetin (0.80 ± 0.05 mg/100g), Acn (38.57 ± 0.10 mg/100g), increased redness (a*) (31.29 ± 0.02) and colour density (2.30 ± 0.09). The low-cost, non-thermal ultrasonication-enzymatic method keeps heat-sensitive bioactives in Jamun pulp intact, improving its nutritional value. This eco-friendly method helps maintain nutrient balance and supports targeted delivery in functional food applications. Ultrasonication Enzymatic treatment Pectinase Phenolic content and Acn Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 19 Sep, 2025 Reviews received at journal 16 Sep, 2025 Reviews received at journal 02 Sep, 2025 Reviewers agreed at journal 18 Aug, 2025 Reviewers agreed at journal 17 Aug, 2025 Reviewers agreed at journal 11 Aug, 2025 Reviewers agreed at journal 11 Aug, 2025 Reviewers invited by journal 11 Aug, 2025 Editor assigned by journal 08 Aug, 2025 Submission checks completed at journal 27 Jul, 2025 First submitted to journal 27 Jul, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7118366","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":501757650,"identity":"108b5578-718a-4436-9b2d-6f7117cbe69e","order_by":0,"name":"B. S. Adithya","email":"","orcid":"","institution":"Lovely Professional University","correspondingAuthor":false,"prefix":"","firstName":"B.","middleName":"S.","lastName":"Adithya","suffix":""},{"id":501757651,"identity":"15ff851d-963a-4b50-972a-b047aa264287","order_by":1,"name":"Sourabh Kumar","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABA0lEQVRIiWNgGAWjYLACxoYDBhCagUEOxDjwgBQtxmAtCaRoSWwAsfBpkW/vMfvwc8cdY4Nrh599nFFhlz4/7PBDoC12croN2LUYnDljPLP3zDMzg9tpxjM3nEnO3Xg7zQCoJdnY7AAOLRI5xgy8bYdtDG4nGDM+bDuQu3F2AkjLgcRtOLTIz8gxZvwL1pL+mfHhvwPphrPTP+DVwnAjx5gZaAvQYUC9GxsOJMhL5+C3xeDMsWJm2TOHjSVv5xQzzjiWbLhBOqfgQIIBbr/ItzdvZny747Bh3+30zYw9NXby8rPTN3/4UGEnh0sLFnvBKg2IVQ62t4EU1aNgFIyCUTASAABXWmqhrF316QAAAABJRU5ErkJggg==","orcid":"","institution":"Govind Ballabh Pant University of Agriculture and Technology, Udham Singh Nagar","correspondingAuthor":true,"prefix":"","firstName":"Sourabh","middleName":"","lastName":"Kumar","suffix":""},{"id":501757652,"identity":"761541eb-d831-4185-8ae8-25bf1194ebc0","order_by":2,"name":"Swarup Roy","email":"","orcid":"","institution":"Lovely Professional University","correspondingAuthor":false,"prefix":"","firstName":"Swarup","middleName":"","lastName":"Roy","suffix":""},{"id":501757653,"identity":"16189527-f55c-4bd5-88a1-25ddd321891a","order_by":3,"name":"Ravindra Kumar Tiwari","email":"","orcid":"","institution":"Rani Laxmibai Central Agricultural University","correspondingAuthor":false,"prefix":"","firstName":"Ravindra","middleName":"Kumar","lastName":"Tiwari","suffix":""},{"id":501757654,"identity":"8a343ee7-6a3e-4aab-a7e2-b8dcde456048","order_by":4,"name":"Narashans Alok Sagar","email":"","orcid":"","institution":"Chandigarh University","correspondingAuthor":false,"prefix":"","firstName":"Narashans","middleName":"Alok","lastName":"Sagar","suffix":""}],"badges":[],"createdAt":"2025-07-14 07:53:22","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7118366/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7118366/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":89403331,"identity":"d4db0d5d-ee4e-48b1-84db-d1ed9d6db332","added_by":"auto","created_at":"2025-08-19 14:38:59","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1564629,"visible":true,"origin":"","legend":"","description":"","filename":"ManuscriptRevisedClean.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7118366/v1_covered_6e0bf42c-8d98-4e7d-a5dd-f978f1a1c15b.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Synergistic Ultrasonication-Enzymatic Strategy for Bioactives Extraction from Jamun (Syzygium cumini) Pulp for Functional Foods Application","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Ultrasonication, Enzymatic treatment, Pectinase, Phenolic content and Acn","lastPublishedDoi":"10.21203/rs.3.rs-7118366/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7118366/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eConventional pasteurization used for the elimination of harmful microorganisms also leads to thermal degradation of heat-sensitive bioactive composition present in Jamun (\u003cem\u003eSyzygium cumini\u003c/em\u003e) fruit, thereby reducing the antioxidant activity. To address this limitation, the research focuses on how advanced technology, Ultrasonication Assisted Enzymatic Treatment (USEZT) has enhanced bioactive and biomacromolecule contents of jamun pulp. The study also has the potential to industrialise most perishable and sensitive jamun fruit pulp. Application of Response surface methodology (RSM) helped to capture the treatment effects and further ANOVA validated the predictive model\u0026rsquo;s robustness (R\u003csup\u003e2\u003c/sup\u003e value). The optimized condition: 25 min sonication time, 20% amplitude, 0.45% enzyme concentration, and 60 min incubation gave experimentally measured values very close to model predictions, confirming the approach. Ultrasound-accelerated cell wall breakage and enzyme-catalysed hydrolysis promoted retention of phenols, Acn and enhanced antioxidant capacity, though with prolonged exposure, inducing oxidative degradation. Physicochemical analysis at optimized conditions increased: juice yield (75.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07%), ascorbic acid (24.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42 mg/100g), titratable acidity (1.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05%), total phenolic content (TPC) (760\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 mg/100g), ferulic acid (0.91mg/100g), gallic acid (42.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 mg/100g), Quercetin (0.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 mg/100g), Acn (38.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 mg/100g), increased redness (a*) (31.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02) and colour density (2.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09). The low-cost, non-thermal ultrasonication-enzymatic method keeps heat-sensitive bioactives in Jamun pulp intact, improving its nutritional value. This eco-friendly method helps maintain nutrient balance and supports targeted delivery in functional food applications.\u003c/p\u003e","manuscriptTitle":"Synergistic Ultrasonication-Enzymatic Strategy for Bioactives Extraction from Jamun (Syzygium cumini) Pulp for Functional Foods Application","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-08-19 14:06:52","doi":"10.21203/rs.3.rs-7118366/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-09-19T16:36:56+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-16T10:55:40+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-02T08:02:12+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"244965873499129393045446072325121748962","date":"2025-08-18T07:17:58+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"229876167093507595612154680372167471339","date":"2025-08-17T05:13:04+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"38224725228200793396429963958171416905","date":"2025-08-12T03:55:16+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"30810650174862683245908162923519991029","date":"2025-08-12T02:25:37+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-08-12T01:48:10+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-08-09T03:38:50+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-07-27T21:25:39+00:00","index":"","fulltext":""},{"type":"submitted","content":"Discover Food","date":"2025-07-27T15:02:15+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"1b834819-69ef-4b79-bacc-33f2225ec90d","owner":[],"postedDate":"August 19th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2025-11-13T11:08:42+00:00","versionOfRecord":[],"versionCreatedAt":"2025-08-19 14:06:52","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7118366","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7118366","identity":"rs-7118366","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}