1. INTRODUCTION:

Reuse and value addition of agro-waste a viable methodology is capable of reducing their environmental impact¹ and also to gain economic importance. Reusing the waste can generate money through proper management. Indian cities which are fast competing with global economies in their drive for fast economic development have so far failed to effectively manage the huge quantity of waste generated². During the processing of fruits, thousands of tones of solid are produced. Solid waste is generated in the form of skins, seeds and pips. This has two major consequences. The first is environmental.

Solid waste disposed to landfill adds to the burden existing on these sites. Secondly, there is a theoretical economic loss because the untapped potential of the fruit waste is not being exploited³.

Waste can contain many reusable substances of high value. Depending on there being an adequate technology this residual matter can be converted into commercial products either as raw material for secondary processes, as operating supplies or as ingredients of new products⁴. In winemaking process, it is possible to have stalks, pulp, skin and lees. Most of them can be called as a waste for wineries but reducing sugar, cellulose, hemicelluloses and pectin content shows us that can be called as a substrate for different biotechnological pathways. Discharging of winery waste to soil is a different concern for environment. According to recent studies, germination properties of soil are inhibited by discharging of winery wastes because of the biological oxygen demand (BOD), carbon and phenolic compounds⁵. Nowadays there are growing concern and public interest in the exploitation of the residues generated by the wine industry.

In particular, winery wastes could be an alternative source for obtaining natural antioxidants which are considered completely safe in comparison with synthetic antioxidants.⁶

Fruit wastes are highly perishable and are a problem to the processing. Therefore, the suitable methods have to be adopted to utilize them for the conversion into value-added products. One of the main problems in using fruit wastes is to ensure that the waste has a reasonable microbiological quality. Only waste produced during the same day should therefore be used - it is not advisable to store-up wastes to use later.⁷ Several fruits and mixed fruits wastes have been reutilized for producing value added product such as jam with acceptable physical, chemical and rheological properties.⁸

Kiwi is mostly grown in the mid hills of Himachal Pradesh, Uttar Pradesh, J and K, Sikkim, Meghalaya, Arunachal Pradesh and Kerala. The fruit has high nutritive and medicinal value. It is a rich source of vitamin B and C and minerals like phosphorus, potassium and calcium. Fruits are consumed fresh or combined with other fruits in salads and desserts. It is also used for preparation of squash and wine.⁹ Cherries offer the vital nutrition for a long and healthy life. Eating cherries leads to a boost in antioxidant activity in the body. A clinical study conducted at the University of Michigan found for the first time that antioxidants in tart cherries make it into the human bloodstream and boost antioxidant activity.¹⁰

Processing of wine from these fruits result in generation of large amounts of wastes or by-products i.e. seeds, skins and pulp. These by-products generate pollution when released into the environment. However, reports of jam made from kiwi and cherry fruits sediments are very scarce showing that these fruit sediments are being reused effectively. These sediments are not presently being utilized for any value-added processes due to limited research activities focusing on the possible conversion of the waste to other valuable products thereby making it available for dumping as solid waste. These sediments contain large amount of water with promising levels of solid matters but devoid of high content of soluble sugar. This quality of these fruits sediments made it available for the production of jam.

This research work is focused on the processing of wine sediments from kiwi and cherry fruits into fruit jam in order to reduce the amount of the waste discarded create more income for food processors and more importantly reduce environmental impacts of the waste. Therefore, this paper focuses on the physicochemical properties and sensory evaluation of jam made from kiwi and cherry fruit sediments. However, in the process design, jam from wine sediments special attention was given to microbial safety. The researchers and with the cooperation of students of Vels University, School of Hotel and Catering Management, Chennai, the implementation of environmental best-practice technologies in fruit jam processing for wine waste minimization and development of solid waste utilization methods that are effective, economic, and environmentally friendly are explored.

2. MATERIALS AND METHOD:

2.1 Collection of Wine Sediments:

The wine sediments (i.e) (kiwi and cherry) were collected in a clean pan from the food and beverage laboratory, Vels university, Chennai at 5⁰C to avoid microbial contamination. The collected wine residues were placed in pan and allowed it to dry in open air at room temperature for 4 hrs.

2.3 Jam Making Process:

Wine sediments were processed into jams according to the Food and Agriculture Organization’s guidelines with slight modifications.¹¹ Three different samples were prepared at various compositions T₁ (100-100), T₂ (100-80), T₃ and (100-60), of fruit sediments and sugar.100 g of the wine sediments was mixed with three different proportions of sugar (i.e) 100 gm, 80 gm and 60 gm and left at room temperature for 45min (no water was added as the sediments contained enough water). The three different mixtures were heated to boiling with crushed 2 gm of cinnamon and 2 gm of star aniseeds. The produced jams were hot filled into sterilized glass bottles, closed and stored at room temperature (32-36⁰C).

2.4 Microbiological analysis:

Microbiological safety is essential part, so all microbial analyses were performed at the Microbiology laboratory, Vels University, Chennai for T₁jam, T₂jam and T₂jam evaluating molds and yeasts per gram of sample as per procedure given in sample.¹²

2.5 Sensory Evaluation:

Jam sample was served in a clean plate with white bread to 15 trained panelists (who preferred to consumer jam). Quality attributes of jam made from wine sediments. These samples were assessed for aroma/flavour, colour, taste, texture/spread ability and most acceptability using a nine point hedonic scale¹³ where integer value represents 9 'like extremely', 8 'like very much', 7 'like moderately', 6 'like slightly', 5 'neither like nor dislike', 4 'dislike slightly', 3 'dislike moderately', 2 'dislike very much and 1 'dislike extremely’.

2.4 Physiochemical Analysis:

The analyses were performed at the Laboratory of food science, Hotels and Catering Management, Vels University only for the final formulations (T₁). The values presented in the Table here are the simple average and standard deviation from three assays. Total sugar, pH, total soluble solids, vitamin C content, moisture content, reducing sugar, total ash and crude fiber were determined for T₁jam which has obtained highest mean score of the sensory evaluation test.

3. RESULTS AND DISCUSSION:

3.1 Physiochemical and Microbial Analysis:

Table 1 presents the results from the physicochemical evaluations of the T₁ jam. In general jams tend to be high in sugar and low in nutrients. The typical jam offers more than concentrated energy with high sugar content. pH of the T₁ jam produced in this work has shown as per recommendations and no microbiological contamination was noticed, indicating that pH 3.21did not interfere with the objective of the acidulant agent in the sample. With respect to the microbiological estimation, the jam was tested only for molds and yeasts. The results show no contaminations after a period of 30 days and this result assures the shelf life of the jam. It means that the manufacturing techniques adopted here were appropriate for formulations and bring safety to the panelist members who volunteered for the sensory tests.

Table 1: Gross Chemical Composition of Wine Sediments Jam per 100 gm

Analysis(!00 gm of the sample)	Average ±sd
Total sugar (%)	48.30±0.92
Reducing sugar (%)	7.2%±1.2
Total soluble solids(⁰Brix)	22.28±1.63
Total Ash (%)	0.89%±0.25
Crude fiber (%)	6.39%±1.09
Vitamin c (mg)	17.00 ±1.05
Moisture content (%)	20.92 %±1.90
pH	3.21±0.08

3.2 Sensory Evaluation:

The main objective of this study was to evaluate the acceptability of jam prepared with wine fruit sediments (cheery and kiwi fruit mixture) through sensory analysis. The comparison of the sensory performance of the three formulations clearly shows that the jam (T₁) formulated with 100 gm of wine fruits sediments prepared with 100 gm sugar was preferred in all aspects analyzed, however, the highest average mean score was for T₁ jam.

There was a free space provide at the bottom of the evaluation sheet in which the panelists could point out their comments about the products or the purchasing intention. From these remarks, the sour taste and flavor of the jams determined the preference, while for others it was dissatisfaction due to low nutritional value since the jams were produced from the fruits sediments from wine preparation and not with the fresh fruits. On contrary they all were surprised on the possible conversion of the waste to other valuable products thereby minimizing the quantum of dumping as solid waste. They were also noted that they are willing to purchase if the jam is available with low cost.

However, the overall all acceptability average of the attribute for the jam T₁(100-100) was eight (like very much) and jam T₂ (100-80) was between 5 (neither like nor dislike), while for the jam T₃(100-60), the average was only two (dislike very much).

Table 2: Mean values of Sensory attributes ofWine Sediments Jam

Sensory Attributes	Formulation
Sensory Attributes	T₁(100-100)	T₂ (100-80)	T₃(100-60)
Colour	7.99	7.22	6.70
Texture	8.55	7.55	5.25
Flavour	8.01	7.01	5.88
Taste	8.72	5.80	3.07
Over all acceptability	8.12	5.64	2.07

4. CONCLUSION:

The wine industries produce million tons waste of fruits sediments after wine production. This article aimed to establish a new eatable out of waste from wine fruits sediments of cherry and kiwi by generating a model for the innovative transfer of a waste material into a jam. The processing quality of the wine fruits jam and its physiochemical and sensory quality of the final jam were also considered. This research work therefore integrates research on the potential of wine waste that is not regularly used as food, and on strategies to incorporate valuable materials in the human diet. Wine fruits sediment of cherry and kiwi jam was successfully prepared with important parameters studied. Equal proportion of wine fruits sediments and sugar was accepted significantly by the panelists and also result in gelling stability, vitamin C and pH. The jam long shelf life and stability at ambient temperature for over six months storage was encouraging. It is concluded that, it is also possible to tailor the jam formulations from wine fruits sediments of cherry and kiwi with its important acceptable characteristics is capable of being commercialized in the local markets.

5. ACKNOWLEDGMENTS:

The authors acknowledge the students of Vels University, School of Hotel and Catering Management in contributing their support in the preparation of the jam which enabled us in the successful completion of this research work.

6. CONFLICTS OF INTEREST:

The authors declare no conflict of interest

7. REFERENCES:

1. Souad Abati Mohamad, Olorunnisola Kola Saheed and Parveen Jama. Physicochemical Analysis of Jam Preparations from Watermelon Waste. International Conference on Chemical, Environmental and Biological Sciences, Penang, Malaysia. 2012. pp. 74-77

2. Raveesh Agarwal, Mona Chaudhary and Jayveer Singh. Waste Management Initiatives in India for Human Well Being. European Scientific Journal /SPECIAL/ edition ISSN: 1857 – 7881 (Print) e - ISSN 1857- 7431. June 2015. pp. 105-127

3. Waste to wealth: The hidden potential of waste from fruit. [updated on 19 June 2015: cited on 12 January. 2017] Available at: http://theconversation.com/.

4. Laufenberg G, Kunz B, Nystroem M. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour Technol. PMID: 12765356. 2003 Apr; 87(2): pp167-98

5. Emrah BAYRAK. Utilization of Wine Waste For Fermentative Processes. A Thesis Submitted to The Graduate School of Engineering and Sciences of İzmir Institute of Technology. 2013. pp1

6. Ioannis S. Arvanitoyannis, Demetrios Ladas and Athanasios Mavromatis. Potential Uses and Applications of Treated Wine Waste. International Journal of Food Science and Technology, 2006. Vol.41. pp. 475-487

7. Gautam Harender and Guleria S.P.S. Fruit and vegetable waste utilisation, Science Tech Entrepreneur. 2007

8. Apsara Madhav and Pushpalatha P.B. Quality Degradation of Jellies Prepared Using Pectin Extracted from Fruit Wastes. Journal of Tropical Agriculture (40): 2012. 31-34

9. Kiwi. Model Bankable Project of Horticulture Crops. [Cited on 2^nd March 2027] Available at : http://nhb.gov.in/model-project-reports

10. Lizette Borreli. Cherry Health Benefits: 6 Reasons Why You Should Eat More Cherries. 2013. Available at: http://www.medicaldaily.com

11. FAO. Guidelines for Small-scale Fruit and Vegetable Processors. FAO Agricultural Services Bulletin 127. Hay-on-Wye: Midway Technology Ltd. 1997.

12. Bhavana Soni, Vinod Kumar Jatav and Savita Gupta. Estimation of Microbial Population in some Confectionary Products. International Journal of Advanced Biotechnology and Research ISSN 0976-2612, Online ISSN 2278–599X. 2013. 4(4). pp 415-418.

13. Peryam, D.R. and Girardot, N.F. Advanced taste test method. Food Engineering, 1952. 24, pp.58-61, 194.

Received on 08.03.2017 Modified on 18.05.2017

Research J. Pharm. and Tech 2017; 10(11): 3753-3756.

DOI: 10.5958/0974-360X.2017.00681.3