FORMULATION OF NUTRIENT ENRICHED FRUIT JELLY WITH PLANT DERIVATIVES AND SPICES

Abstract

The present invention relates to a novel method for preparing a fruit-based jelly using a combination of wild edible fruits, commonly available fruits, and medicinal plants. The jelly is formulated using fruits such as Myrica esculenta, Morus alba, and Mangifera indica, along with beetroot juice for natural color enhancement and mint extract for flavor improvement. The addition of natural spices like fennel, black pepper, and cumin creates a unique and aromatic flavor profile. Pectin, a natural gelling agent, is employed to achieve the desired jelly consistency without synthetic additives. The resulting jelly is vibrant, flavorful, and free from artificial preservatives, making it a healthier and more nutritious alternative to conventional jellies.

Specification

Description:FIELD OF INVENTION
The present invention relates to the development of a fruit-based jelly formulated using natural plant ingredients. It focuses on utilizing wild edible fruits, along with natural color and flavor enhancers such as beetroot and mint extract, to create a healthy, flavorful, and visually appealing product. The invention also incorporates natural spices and pectin to enhance taste and achieve the desired gel consistency.
BACKGROUND OF THE INVENTION
The demand for healthier, natural alternatives in the food industry has increased as consumers become more conscious of the ingredients used in their food products. Many commercially available jellies are made with artificial colorants, flavorings, and preservatives, raising concerns about their long-term health effects. Additionally, there is a growing interest in functional foods that not only taste good but also offer nutritional benefits. Traditional fruit-based jellies, while popular, often lack natural enhancements that can improve both their nutritional profile and sensory appeal, leading to a gap in the market for a healthier, naturally derived alternative.
To address this issue, the invention focuses on formulating a fruit-based jelly using a combination of wild edible fruits, natural plant ingredients, and spices, eliminating the need for artificial additives. Wild fruits offer a diverse array of nutrients and unique flavors, contributing to both the health benefits and the distinctive taste of the jelly. The addition of natural colorants like beetroot juice provides an appealing red hue without the use of artificial dyes, while mint extract enhances the flavor profile with its refreshing aroma and taste. These natural components help to create a product that is both nutritious and enjoyable, meeting the demand for clean-label food products.
Furthermore, the invention solves the challenge of achieving the perfect jelly consistency by incorporating pectin, a natural gelling agent, in place of synthetic alternatives. The inclusion of spices like fennel, black pepper, and cumin not only adds complexity to the flavor but also offers health-promoting properties. This formulation provides a unique solution by combining traditional food ingredients with innovative techniques to create a fruit jelly that is both delicious and health-conscious, addressing consumer needs for more wholesome food options.
The following prior art being Reported was:
CN103550743: The invention relates to a natural medicinal plant oral jelly and a preparation method thereof. The natural medicinal plant oral jelly is prepared by mainly taking effective ingredients of natural medicinal plants, extracted with water and ethanol by steps, as additives, and mixing and coagulating with the colloidal substances of edible jelly raw materials according to certain dosage. The preparation method is simple, the original curative effect of the medicament can be maintained, the natural medicinal plant oral jelly is convenient to orally take, and low in production cost. The present invention is differ from this as it relates to the development of a fruit-based jelly formulated using natural plant ingredients. It focuses on utilizing wild edible fruits, along with natural color and flavor enhancers such as beetroot and mint extract, to create a healthy, flavorful, and visually appealing product. The invention also incorporates natural spices and pectin to enhance taste and achieve the desired gel consistency
OBJECTS OF THE INVENTION
Some of the objects of the present disclosure, which at least one embodiment herein satisfies, are as follows.
It is an object of the present disclosure to ameliorate one or more problems of the prior art or to at least provide a useful alternative
An object of the present disclosure is to the development of a fruit-based jelly formulated using a combination of wild edible fruits, commonly available fruits, and natural plant ingredients
Another object of the present disclosure utilizes wild edible fruits, enhancing the nutritional content of the jelly.
Still another object of the present invention incorporates natural colorants like beetroot juice, avoiding artificial dyes.
Another object of the present disclosure is to enhances flavor with natural mint extract, providing a refreshing taste and aroma.
Still another object of the present disclosure is to uses natural spices like fennel, black pepper, and cumin for a complex, unique flavor profile.
Still another object of the present disclosure is to replaces synthetic gelling agents with pectin, a natural polysaccharide, for a healthier option.
Yet another object of the present disclosure is free from artificial preservatives, offering a clean-label product.
Yet another object of the present disclosure is to provides a functional food that combines taste with health benefits.
Yet another object of the present disclosure is to meets growing consumer demand for healthier, plant-based food alternatives.
Yet another object of the present disclosure is to provide that the prepared jellies were good source of vitamins, especially vitamin C, promoting overall health.

Other objects and advantages of the present disclosure will be more apparent from the following description, which is not intended to limit the scope of the present disclosure.

SUMMARY OF THE INVENTION
The following presents a simplified summary of the invention in order to provide a basic understanding of some aspects of the invention. This summary is not an extensive overview of the present invention. It is not intended to identify the key/critical elements of the invention or to delineate the scope of the invention. Its sole purpose is to present some concept of the invention in a simplified form as a prelude to a more detailed description of the invention presented later.

The present invention is generally relates to a method for preparing a fruit-based jelly using a combination of wild edible fruits, commonly available fruits, and medicinal plants. The formulation utilizes fruits such as Myrica esculenta, Morus alba, and Mangifera indica, along with plants like Mentha arvensis (mint) and Beta vulgaris (beetroot) for natural color and flavor enhancement. The developed process ensures a natural, nutrient-rich jelly free from artificial additives.
An embodiment of the present invention the jelly's flavor complexity is enhanced by incorporating spices like fennel, black pepper, and cumin, which provide unique aromatic notes. The use of pectin as a natural gelling agent ensures a firm, stable texture while avoiding synthetic alternatives. The entire process is designed to concentrate the fruit flavors and reduce water content, resulting in a desirable consistency without compromising nutritional value.
Another embodiment of the invention by using only natural ingredients, the invention offers a healthier alternative to traditional jellies, catering to the growing consumer demand for clean-label and plant-based food products. The final jelly product is vibrant, flavorful, and rich in nutrients, making it an appealing choice for health-conscious consumers seeking a natural, functional food option.
Another embodiment of the invention utilizes a combination of wild edible fruits like Myrica esculenta and Rubus ellipticus, along with commonly available fruits such as mango and pomegranate, for a diverse and nutrient-rich jelly base.
Another embodiment of the invention Beetroot juice (Beta vulgaris) is used to impart a vibrant red color, eliminating the need for artificial dyes and ensuring a natural appeal.
Another embodiment of the invention is Mint extract (Mentha arvensis) is added to enhance the jelly's flavor with a refreshing, aromatic profile, contributing to a more enjoyable sensory experience.
Another embodiment of the invention utilizeses a blend of natural spices, including fennel, black pepper, and cumin, is incorporated, adding unique flavor notes and balancing the sweetness of the fruit.
Another embodiment of the invention is natural pectin is used to achieve the desired gel consistency, replacing synthetic gelling agents and ensuring a more wholesome product.
Another embodiment of the invention is the prepared jelly formulation is free from artificial preservatives, colorants, and flavor enhancers, making it a healthier and cleaner option for consumers.
Another embodiment of the invention is fruit and spice mixture is heated to 120°C, allowing for optimal gelation and ensuring the jelly sets properly once cooled.
Another embodiment of the invention is resulting jelly has a firm, cohesive texture with an appealing color, refreshing taste, and nutritional benefits, making it a desirable product for health-conscious consumers.
BRIEF DESCREPTION OF DRAWINGS:
Fig 1: Despite the step involves or process of preparation of fruit based Jelly

DETAILED DESCRIPTION OF THE INVENTION
The following description is of exemplary embodiments only and is not intended to limit the scope, applicability or configuration of the invention in any way. Rather, the following description provides a convenient illustration for implementing exemplary embodiments of the invention. Various changes to the described embodiments may be made in the function and arrangement of the elements described without departing from the scope of the invention.
The invention relates to the development of a fruit-based jelly formulated using a combination of wild edible fruits, commonly available fruits, and natural plant ingredients. It incorporates a diverse blend of fruits such as Myrica esculenta, Morus alba, and Mangifera indica, along with medicinal plants like Mentha arvensis (mint) and Cympogon citratus (lemongrass), sourced from the surrounding areas of Himachal Pradesh. The jelly's natural color is enhanced with beetroot juice, while its flavor is enriched by the addition of natural spices like fennel, black pepper, and cumin. Pectin, a natural gelling agent, is used to achieve the desired consistency, avoiding synthetic alternatives. This innovative formulation creates a nutritious, clean-label product that is free from artificial additives, offering a refreshing, flavorful, and visually appealing jelly that meets the growing demand for healthier food options.

BIOLOGICAL SOURCE:
Collection of wild edible fruits such as Myrica esculenta (Himalayan Bayberry), Morus alba (Mulberry)), Rubus ellipticus (Yellow Himalayan raspberry), Prunus avium (Cherry) etc; some commonly available fruits such as (Mangifera indica (Mango), Malus pumila (Apple), Punica granatum (Pomegranate), Psidium guajava (Guava) etc. and some medicinal plants such as Mentha arvenses (Mint), Cympogon citrate (Lemongrass) from different sites of surrounding ares of Hamirpur and Mandi districts of Himachal Pradesh for the preparation of Jelly.

EXAMPLE 1: Method of preparation
Figure 1 Despite the step involved or process of preparation of fruit based Jelly. The preparation began with deseeding and chopping a mixture of wild edible and commonly available fruits to facilitate juice extraction. A total of 300 mL of freshly extracted fruit juice was obtained, which served as the base for the jelly. To enhance the natural color of the fruit base, 100 mL of Beta vulgaris (beetroot) juice was added. Beetroot juice, rich in betalains, provides a vibrant red hue without the need for artificial dyes. To further enhance the flavor, 100 mL of Mentha arvensis (mint) extract was incorporated, contributing a refreshing taste and pleasant aroma, primarily due to its menthol content. The mixture was then heated in a large saucepan, brought to a boil, and simmered for 30 minutes to concentrate the flavors and reduce the water content, which aids in the jelly-setting process.

After the initial heating, 1 tablespoon each of Foeniculum vulgare (fennel), Piper nigrum (black pepper), and Cuminum cyminum (cumin) were added. Fennel provided a mild sweetness and a licorice-like aroma, black pepper added a subtle spiciness that complemented the fruit's natural sweetness, and cumin contributed earthy notes that balanced the overall flavor profile. These spices worked together to enhance the complexity of the jelly, providing a unique and aromatic flavor experience.
To achieve the desired jelly consistency, 50 grams of pectin were added as a gelling agent. The mixture was stirred thoroughly to ensure the even distribution of pectin and then heated to 120°C, which is the optimal temperature for gelation. After heating, the mixture was poured into mold cavities and allowed to cool completely. Once the jelly had set and cooled, it was demolded, resulting in a firm, cohesive texture with an appealing color and a refreshing, flavorful taste suitable for consumption.

EXAMPLE 2: Sensory Evaluation:
Sensory evaluation of the prepared jelly can be conducted using a panel of trained or untrained testers to assess key attributes such as color, texture, aroma, and taste. The jelly's color can be evaluated for vibrancy and appeal, while texture can be assessed for firmness, smoothness, and cohesiveness. Aroma and flavor are important to determine the balance of natural fruit sweetness, the refreshing minty aroma, and the complex spice notes from fennel, black pepper, and cumin.
A 5-point or 9-point hedonic scale can be used for each attribute, allowing for objective analysis of the product's overall sensory profile and consumer appeal.

The sensory evaluation results revealed that the jelly had a vibrant red color, a smooth and firm texture, and an appealing balance of flavor. The addition of mint and spices provided a unique and refreshing taste, with testers rating the jelly highly for its natural sweetness and aromatic complexity.
EXAMPLE 3: Nutritional Analysis:
To evaluate the nutritional quality of the jelly, a comprehensive nutritional analysis can be conducted. This would include determining the content of vitamins, minerals, and other bioactive compounds present in the wild edible fruits, common fruits, and added natural ingredients like mint and beetroot juice. The jelly's caloric value, carbohydrate, protein, fat, fiber, and sugar content can be quantified to ensure it meets the desired health standards. The analysis could also include testing for antioxidant levels, particularly from the beetroot and spices, which are known to provide additional health benefits.

Results from the nutritional analysis confirmed that the jelly was rich in vitamins, particularly vitamin C from the fruits and beetroot. The product was low in fat and provided a moderate amount of natural sugars, offering a healthier alternative to conventional jellies with added nutritional benefits.

EXAMPLE 4: Gelation and Stability Test:
The gelation properties and stability of the jelly can be evaluated by testing the gel consistency and its ability to retain form over time. This can be achieved by measuring the jelly's firmness using a texture analyzer or conducting a visual inspection for any signs of syneresis (water separation). The jelly should maintain its structure after being stored under varying temperature conditions to assess its shelf stability. A comparison can be made between the product's initial texture and that after several weeks of storage, to ensure that the natural gelling agent (pectin) has performed effectively in maintaining the jelly's consistency.

The gelation and stability tests showed that the jelly maintained its firm texture over time with no significant syneresis observed. The jelly retained its consistency and visual appeal even after several weeks of storage under ambient conditions, demonstrating the effectiveness of pectin as a natural gelling agent.

While considerable emphasis has been placed herein on the specific features of the preferred embodiment, it will be appreciated that many additional features can be added and that many changes can be made in the preferred embodiment without departing from the principles of the disclosure. These and other changes in the preferred embodiment of the disclosure will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the disclosure and not as a limitation.
, Claims:1. A method for preparing a nutrient rich fruit-based jelly, comprising the steps of:
a) collecting a mixture of wild edible fruits and commonly available fruits, including myrica esculenta (himalayan bayberry), morus alba (mulberry), rubus ellipticus (yellow himalayan raspberry), prunus avium (cherry), mangifera indica (mango), malus pumila (apple), punica granatum (pomegranate), and psidium guajava (guava);
b) extracting juice from the collected fruits to obtain a total of 300 ml of fruit juice;
c) adding 100 ml of beta vulgaris (beetroot) juice for natural color enhancement;
d) incorporating 100 ml of mentha arvensis (mint) extract for flavor enhancement;
e) heating the fruit and plant mixture in a saucepan, bringing it to a boil and simmering for 30 minutes to concentrate the flavors and reduce water content;
f) adding 1 tablespoon each of foeniculum vulgare (fennel), piper nigrum (black pepper), and cuminum cyminum (cumin) to the mixture for additional flavor complexity;
g) adding 50 grams of pectin as a gelling agent to the mixture;
h) heating the mixture to 120°c to achieve optimal gelation;
i) pouring the heated mixture into mold cavities and allowing it to cool; and
j) removing the jelly from the molds once it has cooled and set, resulting in a firm, cohesive jelly with a vibrant color and a refreshing flavor.
Dated this 20 November 2024

Dr. Amrish Chandra
Agent of the applicant
IN/PA No: 2959

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