Patna: An international team of researchers has developed a value-added jaggery fortified with dried papaya leaf powder, creating a functional sweetener that combines traditional sugarcane jaggery with scientifically validated bioactive compounds. The study was led by Prof. Dinesh Chandra Rai, Vice-Chancellor of BRABU and Senior Professor at Banaras Hindu University.
The research has been published in the international journal LWT – Food Science and Technology, published by Elsevier. According to the researchers, the study provides a scientific framework for converting a traditional Indian sweetener into a nutraceutical product aimed at the growing global market for functional foods.
Identification of 22 Bioactive Compounds
The research team used a series of advanced analytical techniques to evaluate the fortified jaggery. These included High Resolution Accurate Mass Spectrometry (HRAMS) for metabolic profiling, Nuclear Magnetic Resonance (NMR), Fourier Transform Infrared Spectroscopy (FTIR), and Atomic Absorption Spectroscopy (AAS) to determine structural and mineral characteristics.
Through HRAMS analysis, researchers identified 22 bioactive compounds from papaya leaves within the jaggery matrix. According to the study, these compounds include quercetin, kaempferol, catechin and ferulic acid, which have been associated in previous scientific research with antioxidant, antimicrobial, anti-diabetic and antihypertensive properties.
Optimised Formulation Showed Best Results
The researchers reported that the optimised formulation, identified as T₂, contained 40 grams of papaya leaf powder per kilogram of jaggery.
According to the study, this formulation achieved the highest sensory scores while maintaining stable physicochemical properties and strong antioxidant activity. The researchers also found that the formulation reduced the natural bitterness of papaya leaves without significantly affecting their bioactive characteristics.
Potential Commercial Applications
Prof. Rai said the research demonstrates how traditional Indian ingredients can be enhanced through modern scientific methods to create value-added food products with wider commercial potential.
He said the approach could help strengthen India’s functional food sector, promote sustainable use of agricultural resources and create additional opportunities for rural farmers by increasing the value of underutilised crops.
International Collaboration
The research was carried out by scientists from multiple institutions. The team included Gaurav Pratap Singh, Abhishek Dutt Tripathi, Urvashi Vikranta and Aparna Agarwal from the Department of Dairy Science and Food Technology at Banaras Hindu University, along with Vivek Kumar Maurya.
Other collaborators included Dipendra Kumar Mahato from the CASS Food Research Centre at Deakin University, Australia, and Javed Masood Khan from King Saud University, Saudi Arabia.
Recognition for the Research
Following publication of the study, academic communities and alumni associations of both Banaras Hindu University and Babasaheb Bhimrao Ambedkar Bihar University congratulated Prof. Rai on the achievement.
Among those who acknowledged the research were Prof. BS Rai, NAAC Advisor; Prof. Kanupriya, Principal of LS College; Prof. Rajeev Kumar; Dr. Shartendu Shekhar; and Dr. Navin Kumar.
