Effect of essential oils as vitamin C preservatives and chia seed (Salvia hispanica) in the fortification of pineapple jam

The present investigation "Effect of essential oils and chia seed (<i>Salvia hispanica</i>) in fortification of pineapple jam." was conducted during the year 2022-2023 at the Post harvest laboratory of Horticulture Department, Sher-e-Bangla Agricultural University, Dhaka. The study investigated the effects of essential oil and chia seeds on the quality of pineapple jam. In this research, pineapple jam samples were prepared with varying essential oil such as Cinnamon essential oil and Lemongrass essential oil at range of 1000 ppm. The addition of essential oil significantly impacted the flavour profile of the jam, enhancing the fruity notes and providing a pleasant aroma in sustainable and eco-friendly way. Moreover, it exhibited antimicrobial properties, extending the shelf life of the jam. Chia seeds were incorporated into the jam at different levels (6.25 %, 12.5 %, 25 % and 50 %) to assess their influence on texture and nutritional content. The results indicated that chia seeds contributed to a thicker consistency and increased protein content, making the jam a potential source of dietary protein. The maximum pH was found to be 4.90 from treatment ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:mrow><mml:msub><mml:mi>C</mml:mi> <mml:mn>4</mml:mn></mml:msub> <mml:msub><mml:mi>E</mml:mi> <mml:mn>0</mml:mn></mml:msub> </mml:mrow> </mml:math> = 50 % chia and no Essential oil). The lowest pH was recorded at 3.63 for <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:mrow><mml:msub><mml:mi>C</mml:mi> <mml:mi>o</mml:mi></mml:msub> <mml:msub><mml:mi>E</mml:mi> <mml:mn>2</mml:mn></mml:msub> </mml:mrow> </mml:math> = No chia seed and 1000 ppm Lemongrass Essential oil). The investigation shows that lemongrass essential oil (E₂) showed the best result in vitamin C retention. In case of chia seed 50 % (C₄) treatment showed the best protein content. Additionally, the seeds added a subtle crunch and nutty undertone to the product. From the research it can be concluded that the treatment ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:mrow><mml:msub><mml:mi>C</mml:mi> <mml:mn>4</mml:mn></mml:msub> <mml:msub><mml:mi>E</mml:mi> <mml:mn>2</mml:mn></mml:msub> </mml:mrow> </mml:math> = 50 % chia seed and 1000 ppm Lemongrass Essential oil) showed the best result in case of vitamin C retention and protein incorporation. But considering spread ability and appearance ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:mrow><mml:msub><mml:mi>C</mml:mi> <mml:mn>3</mml:mn></mml:msub> <mml:msub><mml:mi>E</mml:mi> <mml:mn>2</mml:mn></mml:msub> </mml:mrow> </mml:math> = 25 % chia seed and 1000 ppm Lemongrass Essential oil) can be considered as best treatment for consumers. This research is motivated by the need to develop healthier, nutrient-dense pineapple jam using natural preservatives and fortifying agents. By exploring the combined effects of essential oils and chia seeds in preserving vitamin C and improving the jam's overall nutritional value, this study aims to meet the increasing demand for functional foods that prioritize both health and taste. The outcomes could offer valuable insights into natural preservation techniques and fortification strategies, potentially contributing to more sustainable and consumer-friendly food products in the market.