Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and functional foods, more particularly to the formulation and development of a fruit-based functional jam. Specifically, the invention pertains to a beetroot and dragon fruit-based jam enriched with enhanced nutritional value, bioactive compounds, and improved sensory attributes, making it suitable as a health-promoting food product.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Traditional jams are often high in refined sugars and devoid of functional benefits; hence, the market lacks spreads with nutritional benefits that are also appealing. The present invention focuses on developing a jam with beetroot and dragon fruit, two ingredients that are rich in antioxidants, dietary fiber, vitamins, and minerals. The essence is to create a health-oriented, attractive to the eye, and palatable functional jam.
With its over-the-top novel health applications, Beetroot & Dragonfruit Functional Jam has become a product that combines the health-conscious and the taste-conscious consumer. This innovative jam somehow merges the beetroot`s earthy richness with the delicate mild sweetness and exotic mild flavor of dragon fruit. It creates a unique sensory experience. With a high concentration of dietary fiber, natural antioxidants, vital vitamins (like folate and vitamin C), minerals (like potassium and iron), and natural pigments (like betalains), it not only adds a vivid magenta color but also offers additional nutritional advantages.
Beetroot jam technically involves the careful selections of fresh beetroot and dragon fruit in hygienic form of handling. Beetroots undergo peeling, washing, chopping, and light cooking to preserve nutrients and soften the texture. The beetroot is combined with the dragon fruit pulps in the right proportions once the pulps are cut out and blended. Natural pectin serves as the gelling agent, while citric acid balances pH and preserves color. End product consistency is achieved through boiling of the ingredients while retaining the major bioactive components. These are adjusted from time to time with respect to parameters like temperature, pH, and Brix.
In sensory terms, the jam presents a smooth texture that is spreadable with a naturally vibrant appearance and refreshing taste. The jam has an excellent flavor profile that blends together earthy and slightly sweet tones of beetroot with the delicate sweetness of dragon fruit. Beyond its delicious, this jam boosts immunity and antioxidant defense in addition to keeping one's digestive tract healthy. With zero artificial preservatives and synthetic colors, it has completely changed the meaning of spreads - not only in taste but also in functional health benefits - and has become an essential part of a modern diet that follows health trends.
Several patents issued for jam but none of these are related to the present invention. Patent CN104247900A relates to the invention discloses a dragon fruit jam and a preparation method thereof. It is made of the following materials in weight proportions: 100 parts of dragon fruit with skin, 60-65 parts of water, 5-15 parts of sweetener, and 0.3-0.3 parts of thickener. 0.7 parts. It includes the following production steps: remove the thorns and wash the pitaya fruit with skin, cut into pieces, crush, and whip to obtain the pitaya fruit puree, then fully dissolve the sweetener and thickener, add the pitaya fruit puree, and stir homogeneously Afterwards, high-temperature instant sterilization is carried out, and after cooling, fermentation treatment is carried out, and the dragon fruit jam is obtained through microwave concentration, filling, and ultra-high pressure sterilization. The dragon fruit jam of the invention has the natural edible and medicinal value of the dragon fruit, has low sugar content, and adopts microwave concentration technology and ultra-high pressure technology to better maintain the natural nutrition and flavor in the raw materials.
Another patent CN105795411A disclosed a dragon fruit jam production process. The dragon fruit jam production process comprises steps as follows: a) careful selection, b) cleaning, c) pulp taking, d) jam preparation, e) canning and f) sterilization. Compared with the prior art, the dragon fruit jam production process has the characteristics that dragon fruit jam has rich nutrition, good taste, simple production and good health care function on human bodies, the benefits of related jam processing manufacturers can be improved, ever-increasing demands of vast consumers are met, and the dragon fruit jam production process has higher economic benefits and social benefits.
Another patent CN104522446A belongs to the technical field of food processing, relates to development of fruit and vegetable byproducts and particularly relates to a dragon fruit peel paste and a preparation method thereof. By taking dragon fruit peel and natto as main materials and red rice and rice wine as auxiliary materials, the dragon fruit peel paste provided by the invention is seasoned by edible vegetable oil and seasoners. The preparation method comprises the following steps: microbulking the dragon fruit peel; impregnating the dragon fruit peel; sprouting red rice; mixing and seasoning the raw materials; and filling and sterilizing and the like. The dragon fruit peel paste prepared is simple in process and is rich in bioactive substances such as anthocyanin, pectin, dietary fibers, gamma-aminobutyric acid and flavones and abundant in nutrient, so that the dragon fruit peel paste is a novel health paste product.
Another patent US12042522B2 discloses an enhanced food composition in the form of a frozen or refrigerated food is described, the enhanced food composition comprising a nitrate-containing vegetable, such as beetroot, effectively mixed with a salt content of a food component of the food composition at a specified ratio. The enhanced food composition has the effect to prevent an increase in blood pressure while masking the bad taste of the nitrate-containing vegetable.
OBJECTS OF THE INVENTION
Main object of the present invention is to beetroot and dragon fruit based functional jam with enhanced nutritional and sensory properties.
Another object of the present invention is to provide a functional jam formulation prepared from beetroot and dragon fruit with enhanced nutritional and sensory properties.
Another object of the present invention is to incorporate natural bioactive compounds, antioxidants, vitamins, and minerals from beetroot and dragon fruit to improve the health-promoting benefits of the jam.
Another object of the present invention is develop a jam with improved color, texture, taste, and aroma, thereby enhancing consumer acceptability.
Another object of the present invention is to provide a value-added food product that combines the nutritional richness of beetroot and dragon fruit in a convenient, shelf-stable form.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention provides a functional jam formulation prepared from beetroot and dragon fruit that offers enhanced nutritional and sensory properties. The invention utilizes the natural pigments, antioxidants, vitamins, and minerals present in beetroot and dragon fruit to produce a jam with improved health-promoting benefits and consumer appeal. The formulation process ensures desirable consistency, taste, aroma, and color without the need for artificial additives, thereby making it a natural and functional alternative to conventional jams. The invention not only addresses the growing consumer demand for nutritious and value-added food products but also provides a commercially viable method for producing a shelf-stable jam enriched with bioactive compounds.
Herein enclosed a method for preparing a functional jam from beetroot and dragon fruit with enhanced nutritional and sensory properties, comprising the steps of:
selecting fresh and mature beetroot and dragon fruit;
washing and cleaning the selected fruits;
peeling and cutting the fruits into small pieces;
blending the fruit pieces to obtain a uniform fruit pulp;
adding sugar, citric acid, and water to the fruit pulp;
cooking the mixture with continuous stirring while monitoring Total Soluble Solids (TSS) to 65–68° Brix;
filling the hot jam into sterilized glass jars;
sealing the jars and allowing them to cool at room temperature; and
storing the sealed jars under suitable conditions.
The functional jam preserves natural pigments, antioxidants, vitamins, and minerals present in beetroot and dragon fruit.
The cooked jam achieves a desirable consistency, taste, aroma, and texture suitable for consumer acceptability.
The jam is shelf-stable and free from artificial additives.
Comprising beetroot and dragon fruit pulp, sugar, citric acid, and water, having enhanced nutritional and sensory properties.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 Beetroot and Dragon Fruit Functional Jam

DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a functional jam prepared from beetroot and dragon fruit, designed to provide enhanced nutritional and sensory properties.
In some embodiments of the present invention, the invention utilizes fresh, mature beetroot and dragon fruit, which are thoroughly washed, peeled, and cut into small pieces before being blended into a smooth pulp.
In some embodiments of the present invention, The fruit pulp is combined with sugar, citric acid, and water in specific proportions and cooked with continuous stirring until the desired consistency is achieved.
In some embodiments of the present invention, the Total Soluble Solids (TSS) of the jam is carefully monitored and maintained at 65–68° Brix using a refractometer to ensure optimal sweetness, preservation, and texture.
In some embodiments of the present invention, the hot jam is then filled into sterilized glass jars, sealed, cooled at room temperature, and stored under suitable conditions.
In some embodiments of the present invention, this method preserves the natural pigments, antioxidants, vitamins, and minerals of the fruits, resulting in a shelf-stable, health-promoting jam with improved color, flavor, aroma, and texture, offering a natural and value-added alternative to conventional fruit jams.
Herein enclosed a method for preparing a functional jam from beetroot and dragon fruit with enhanced nutritional and sensory properties, comprising the steps of:
selecting fresh and mature beetroot and dragon fruit;
washing and cleaning the selected fruits;
peeling and cutting the fruits into small pieces;
blending the fruit pieces to obtain a uniform fruit pulp;
adding sugar, citric acid, and water to the fruit pulp;
cooking the mixture with continuous stirring while monitoring Total Soluble Solids (TSS) to 65–68° Brix;
filling the hot jam into sterilized glass jars;
sealing the jars and allowing them to cool at room temperature; and
storing the sealed jars under suitable conditions.
The functional jam preserves natural pigments, antioxidants, vitamins, and minerals present in beetroot and dragon fruit.
The cooked jam achieves a desirable consistency, taste, aroma, and texture suitable for consumer acceptability.
The jam is shelf-stable and free from artificial additives.
Comprising beetroot and dragon fruit pulp, sugar, citric acid, and water, having enhanced nutritional and sensory properties.
EXAMPLE 1
BEST METHOD
Preparation of Beetroot and Dragon Fruit Functional Jam:
The method for the preparation of functional jam using beetroot and dragon fruit comprised the following steps. Fresh and mature beetroot and dragon fruits were selected to ensure high nutritional value and quality. The selected fruits were thoroughly washed and cleaned with potable water to remove dirt, dust, and surface impurities. After cleaning, the fruits were peeled and cut into small uniform pieces to facilitate uniform processing. The cut fruit pieces were then blended to obtain a smooth fruit pulp. To the prepared pulp, measured quantities of sugar, citric acid, and water were added in accordance with standard jam preparation requirements. The mixture was subjected to cooking under continuous stirring to prevent scorching and to achieve uniform consistency. During cooking, the Total Soluble Solids (TSS) content of the mixture was monitored using a refractometer until it reached 65–68° Brix, which is the optimum concentration for jam formation and preservation. Once the desired TSS was attained, the hot jam was immediately filled into pre-sterilized glass jars under hygienic conditions to avoid microbial contamination. The jars were hermetically sealed and allowed to cool naturally at room temperature. Finally, the sealed jars were stored under appropriate storage conditions to maintain the quality, stability, and shelf life of the prepared functional jam.
Selection of beetroot and dragon fruit
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Washing and Cleaning of fruits
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Peeling and Cutting of fruits into small pieces
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Blending of fruits to prepare fruit pulp
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Add Sugar, Citric Acid, and Water
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Cooking the mixture with continuous stirring
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Checking TSS (65–68° Brix) using refractometer
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Filling hot jam into sterilized glass jars
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Sealing and Cooling at room temperature
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Storage
Example 2
Experimental data:
Moisture Content :
This aspect of moisture influences the texture, spreadability, and shelf life of jam. The highest recorded percentage of these samples was 35% for Samples 1 and 3, followed by Sample 2 at 31%. This means that Samples 1 and 3 are soft and smooth; thus, they are suitable for spreading.
Total soluble solids (TSS) :
TSS serves as the primary quality indicator of jam as it indicates the concentration of sugars and soluble solids which affects sweetness, preservation, and texture directly. The highest TSS recorded was Sample 3 (66° Brix), followed by Sample 1 (65° Brix) and Sample 2 (60° Brix). It shows that Sample 3 and 1 have optimal sweetness with stability while Sample 2 with slightly lower TSS may have a softer texture and less intensity in flavor.
Ph value :
The pH level greatly affects all flavors in jams as well as the retention of their colours, preservation and gel formation processes. Sample 1 showed the highest pH reading of 3.75, while Sample 2's pH value was recorded as 3.55 and Sample 3 was 3.27. This indicates that all of them fell in the favorable acidic range of jam, Sample 3 being the most acidic, implying that it would last longer and might appear bright-colored as compared to Sample 1 which is a bit milder in taste.
Ash Content:
Ash content, an indicator of total mineral presence, was highest in Sample 2 (0.82%), followed by Sample 1 (0.60%) and Sample 3 (0.42%). Hence, high ash content of Sample 2 indicates the rich mineral profile of beetroot and dragon fruit, which includes potassium, magnesium, and calcium.
Titrable Acidity :
Titratable acidity is one of the important parameters affecting the tartness, microbial stability, and gel formation of jam. The highest titratable acidity was obtained in Sample 1 (2.90%), followed by Sample 3 (2.50%) and Sample 2 (2.15%). These values suggest that the maximum tangy flavor of Sample 1 allows for maximum preservation potential, while Sample 2 with minimum acidity would have tasted milder and have marginally reduced shelf stability.
Ascorbic acid content :
Ascorbic acid (Vitamin C) is a principal antioxidant, which gives functional jams the nutritional and shelf life. The highest ascorbic acid content was recorded in Sample 2 (8.0 mg/100g), followed by Sample 3 (6.7 mg/100g) and Sample 1 (5.2 mg/100g). These results show that Sample 2 gave the highest antioxidant benefit, thus improving the functional properties of the jam for the health-conscious consumer.
The incorporation of beetroot and dragon fruit into the jam-making procedure maximizes the nutritional enrichment. Both fruits are good sources of antioxidants, natural pigments (betalains, anthocyanins), fiber, and essential micronutrients. This jam improves digestion, immunity, and general well-being. It is also a health-conscious alternative to a traditional sugary spread, making it suitable for people of all ages.
ADVANTAGES OF THE INVENTION:
Unique Flavours: Unlike other jams, the combination of earthiness and sweetness from beetroot and tropicality of dragon fruit strikes a refreshing and unique flavor profile. It makes naturally delicious taste differently from normal jams.
Nutritional Value: The jam is full of vital nutrients such as the vitamins A, C, and folate, and the minerals iron, calcium, and magnesium, as well as bioactive compounds like the betalains and antioxidants. Health benefits are imparted upon the jam mainly by beetroot and dragon fruit.
Health Benefits: This jam is a great source of dietary fiber and antioxidants, which help in digestion and encourage immunity and overall well-being. It is possible to consider this jam as a very good option for health-conscious people as it has a natural formulation, free of artificial ingredients.
Market Appeal: As consumer interest grows in functional foods and clean-label products, this jam comes out as a market health-forward, eye-catching, and flavorful alternative jam to sugary spreads. It creates excellent brand privileges for the wellness and gourmet food categories.
Versatility: Appealing to children, adults, and fitness lovers alike, the product is a universal application. Not just for spreading on bread but also for topping yogurt, pancakes, or delectable desserts, innovation meets functional use.

, Claims:1. A method for preparing a functional jam from beetroot and dragon fruit, comprising the steps of:
a) selecting fresh and mature beetroot and dragon fruit;
b) washing and cleaning the selected fruits;
c) peeling and cutting the fruits into small pieces;
d) blending the fruit pieces to obtain a uniform fruit pulp;
e) adding sugar, citric acid, and water to the fruit pulp;
f) cooking the mixture with continuous stirring while monitoring Total Soluble Solids (TSS) to 65–68° Brix;
g) filling the hot jam into sterilized glass jars;
h) sealing the jars and allowing them to cool at room temperature; and
i) storing the sealed jars under suitable conditions.
2. The method as claimed in claim 1, wherein the functional jam preserves natural pigments, antioxidants, vitamins, and minerals present in beetroot and dragon fruit.
3. The method as claimed in claim 1, wherein the cooked jam achieves a desirable consistency, taste, aroma, and texture suitable for consumer acceptability.
4. The method as claimed in claim 1, wherein the jam is shelf-stable and free from artificial additives.
5. The method as claimed in claim 1, wherein comprising beetroot and dragon fruit pulp, sugar, citric acid, and water, having enhanced nutritional and sensory properties.