Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry

Abstract

AbstractBenzoic acid naturally exists in a variety of plants and fermented foods, and jujube contains natural benzoic acid. This study scrutinises the content of benzoic acid in diverse jujube cultivars, and its modulation by variables such as harvest timing, product types, and drying techniques. The methodology encompasses tracking the progressive augmentation of benzoic acid throughout the maturation process of jujube, with the apex content being 144.4 mg kg−1 in the Junzao cultivar. It further investigates the substantial fluctuations in benzoic acid content in jujube powder under disparate processing conditions, with the zenith content observed in drum-dried jujube powder at 127.6 mg kg−1, and an unexpectedly elevated level of 66.2 mg kg−1 in freeze-dried jujube powder. As long as it is not consumed excessively, it will not cause harm to the human body. The conclusion drawn from this research posits can be employed to resolve consumer grievances, or as a benchmark for testing services for product quality control.