Enhancing the Physicochemical Properties, Bioactivity, and Functional Applications of Fresh Jujube Juice Using Media...

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Materials Science

Background:

• Fresh jujube (Ziziphus jujuba Mill.) juice is recognized for its nutritional value.
• Improving the physicochemical properties and bioavailability of bioactive compounds in jujube juice is crucial for its functional applications.
• Media milling is a technique used to reduce particle size and enhance the properties of food materials.

Purpose of the Study:

• To systematically evaluate the effects of media milling on the physicochemical properties, bioactive compound content, and functional applications of fresh jujube juice.
• To optimize media milling conditions for nanoparticle production and improved dispersion stability.
• To assess the potential of media-milled jujube juice as a functional food ingredient.

Main Methods:

• Media milling was employed to process fresh jujube juice, with optimization experiments conducted to determine ideal milling conditions (5% solid content, 180 min duration).
• Physicochemical properties (particle size, zeta potential, viscosity, color, pH, stability) and bioactive compound content (flavonoids, triterpenoids) were analyzed.
• Antioxidant activity was assessed using DPPH, FRAP, and ABTS assays.
• Fermentation potential with Lactiplantibacillus plantarum and anti-inflammatory effects using RAW 264.7 macrophages were evaluated.
• In vivo safety and efficacy were tested in a dextran sodium sulfate (DSS)-induced colitis mouse model.

Main Results:

• Media milling significantly reduced particle size and improved dispersion stability, zeta potential, viscosity, and suspension stability of jujube juice.
• The content of total flavonoids and triterpenoids increased significantly after media milling.
• Antioxidant activity remained comparable before and after milling.
• Media-milled jujube juice supported lactic acid fermentation and demonstrated in vitro anti-inflammatory effects by reducing nitric oxide and pro-inflammatory cytokines.
• The juice was found to be safe in a DSS-induced colitis mouse model, although significant protective effects were not observed.

Conclusions:

• Media milling is an effective method to enhance the physicochemical properties and bioactive compound content of jujube juice.
• Media-milled jujube juice exhibits potential as a functional food ingredient with anti-inflammatory properties.
• Further research is warranted to explore its therapeutic efficacy in vivo for specific health conditions.