In the heart of Pakistan, researchers are unlocking the potential of an underappreciated fruit, Carissa carandas, often known as karonda, to revolutionize the dairy industry and promote sustainable agriculture. Wisha Saeed, a dedicated researcher from the Department of Food Science & Technology at Bahauddin Zakariya University in Multan, has been leading the charge, exploring the nutritional and functional benefits of this humble fruit.
Carissa carandas, a thorny shrub native to India and Sri Lanka, has long been overlooked despite its abundance in vital nutrients and secondary metabolites. Saeed’s recent study, published in the Journal of Agriculture and Food Research (known in English as the Journal of Agricultural and Food Research), aims to change that by investigating the fruit’s potential to enhance dairy products and contribute to functional food development.
The study focused on the nutritional composition, antinutritional contents, and biological potential of raw C. carandas puree and the effects of fermentation on these parameters. The results were promising. “Fermentation caused a slight increase in protein, crude fiber, and ash but a decline in moisture, crude fat, and carbohydrate compared to the raw sample,” Saeed explained. Moreover, fermentation led to an increase in essential minerals like calcium, iron, phosphorus, sodium, magnesium, manganese, zinc, and copper, while reducing potassium and chromium levels.
One of the most significant findings was the decrease in antinutrient concentrations among fermented samples. “Phytates were the most affected, followed by oxalates, saponins, and tannins,” Saeed noted. This reduction in antinutrients makes the fruit more suitable for consumption and enhances its nutritional value.
But the innovation doesn’t stop at nutritional analysis. Saeed and her team went a step further by utilizing raw and fermented puree in the development of functional ice cream. The ice cream made with C. carandas puree not only provided a natural color and flavor but also demonstrated potential as a functional product due to its mineral content and the presence of bioactive compounds.
The physical analysis of the ice cream showed non-significant differences in freezing point, overrun, melting point, viscosity, acidity, and pH compared to the control. This means that the incorporation of C. carandas puree does not compromise the quality of the ice cream, making it a viable option for commercialization.
The implications of this research are vast. For the dairy industry, this study opens up new avenues for developing functional and naturally flavored products. For sustainable agriculture, it highlights the potential of underutilized fruits to contribute to food security and economic development. “Optimization of fermentation may help reduce toxicants and retain more nutrients,” Saeed suggested, pointing towards future research directions.
However, Saeed emphasizes the need for further in vivo studies and clinical trials to fully understand the health benefits of C. carandas-based products. Additionally, shelf life assessment and consumer acceptance trials are crucial for the commercialization of these products.
As we look to the future, the work of Wisha Saeed and her team serves as a reminder of the untapped potential in our natural resources. By harnessing the power of science and innovation, we can transform overlooked fruits into valuable commodities, promoting sustainability and enhancing food security. The journey of Carissa carandas from an underappreciated fruit to a key player in the dairy industry is just beginning, and the possibilities are endless.