Functional properties and technological applicability of Ziziphus jujuba Mill fruit

Abstract

The study focused on the functional properties and technological applicability of Ziziphus jujuba Mill fruits, with an emphasis on exploiting their functional and technological potential. The native Ziziphus fruits were purchased from the commercial network, harvested in 2024, primarily processed, and frozen in the form of puree. Ziziphus jujuba Mill fruits have a high polyphenol content (up to 917.83 mg GAE/L), significant antioxidant activity (over 93%), and contribute to improving the nutritional value of processed products, while maintaining a high degree of sensory acceptability. In this context, there are real prospects for the industrial use of jujube in the development of functional products with added value.