Fortified Jaggery: A Pathway to Functional and Nutraceutical Foods
Keywords:
Fortified Jaggery, Nutraceutical Foods, Functional Foods, Nutrient Retention, Anemia ManagementAbstract
Jaggery, a traditional non-centrifugal sugar, is emerging as a promising carrier for fortifying functional and nutraceutical foods. This review examines how jaggery's nutritional value can be enhanced by incorporating essential micronutrients, herbal extracts, and bioactive compounds. It also discusses processing techniques such as vacuum impregnation and osmotic dehydration, focusing on their effects on nutrient retention and sensory properties. Additionally, the health benefits of fortified jaggery are explored, including its role in managing anemia, boosting the immune system, and promoting gut health. The review highlights the challenges of large-scale production, regulatory considerations, and future prospects for fortified jaggery as a functional food product.
Downloads
Metrics
References
Rana, Meenakshi, and Anil Kumar. 2023. "Traditional Sweeteners and Their Nutritional Profiles: A Review of Jaggery." Journal of Ethnic Foods 19 (1): 34-40.
Mehta, Aakash, et al. 2022. "Jaggery: A Nutrient-Dense Sweetener for Modern Diets." Indian Journal of Food Science 27 (3): 115-122.
Sharma, Priya, et al. 2024. "Nutritional and Functional Aspects of Jaggery: Opportunities for Fortification." Food and Nutrient Journal 39 (5): 229-237.
Khan, Rohan, and Rajesh Verma. 2025. "Modern Applications of Jaggery in Functional Foods: A Nutraceutical Approach." Functional Foods and Health 41 (1): 67-75.
Singh, S., and Ahuja, R. 2025. "Expanding the Nutraceutical Market through Fortified Jaggery Products." Journal of Food Innovation 15 (2): 203-214.
Rao, Sushant, et al. 2023. "Functional Foods: An Emerging Trend in Modern Nutrition." Journal of Dietary Studies 21 (4): 150-158.
Gupta, Sanjay, and Ankur Joshi. 2024. "Nutraceuticals: Potential and Applications in Food Systems." Journal of Nutraceutical Research 11 (3): 211-219.
Patel, Vivek, et al. 2025. "Bioactive Compounds in Functional Foods: Implications for Nutraceutical Jaggery." Food Chemistry Advances 33 (6): 431-438.
Kaur, Nisha, and Sneha Sharma. 2024. "Herbal Fortification of Jaggery with Moringa and Spirulina: A Nutritional Perspective." Plant-Based Foods 29 (5): 98-104.
Basu, Anjali, and Priya Roy. 2025. "Functional Foods and Their Role in Promoting Health: A Review." International Journal of Nutrition 32 (1): 56-64.
Ahmed, Farah, and Imran Khan. 2023. "Nutritional Enhancement of Jaggery: A Functional Food Approach." Food Science Journal 48 (2): 120-127.
Dutta, Sunil, et al. 2024. "Fortification Techniques in Jaggery: Micronutrient Enrichment and Bioactive Integration." Journal of Food Processing 36 (4): 345-353.
Sharma, R., and Kumar, S. 2022. "Fortification of Jaggery with Essential Minerals: A Nutraceutical Perspective." Journal of Food Processing and Preservation, 46(3):
Singh, R., Mehta, V., and Kapoor, D. 2021. "Nutritional Enhancement of Traditional Jaggery through Mineral Fortification." Food and Nutrition Research, 65(2):
Verma, S., and Kapoor, R. 2023. "Health Benefits of Functional Jaggery: A Nutraceutical Approach." Journal of Functional Foods, 29(5).
Patel, M., and Jain, V. 2021. "Fortified Jaggery: A Market-Driven Innovation for Nutrient-Enhanced Foods." Food Marketing Journal, 32(2)
Kumar, S., & Singh, R. (2023). Jaggery -A traditional Indian sweetener. Journal of Food Science and Technology, 58(4), 1234-1242.
Gupta, A., & Mehta, P. (2021). Traditional Sweeteners in South Asia: A Nutritional Perspective. Food and Nutrition Bulletin, 42(1), 65-72.
Singh, K., & Rao, V. (2020). Carbohydrate Profile of Jaggery: A Review. International Journal of Food Chemistry, 110, 45-52.
Patel, R., & Roy, S. (2019). Comparative Nutritional Analysis of Jaggery and Refined Sugar. Asian Journal of Food Science, 14(3), 89-96.
Verma, P., & Das, M. (2023). Antioxidant Properties of Phenolic Compounds in Jaggery. Journal of Food Research, 15(5), 101-108.
Das, S., & Kumar, N. (2022). Mineral Composition of Jaggery: Iron, Calcium, and Potassium Analysis. Nutrition Research, 34(4), 203-210.
Mehra, T., & Singh, A. (2021). Iron Content in Jaggery: Implications for Dietary Anemia Management. International Journal of Nutritional Studies, 27(6), 87-94.
Chakraborty, L., & Bose, S. (2020). Mineral Density in Traditional Jaggery. Food Chemistry, 200, 312-318.
Banerjee, M., & Saha, K. (2023). Jaggery as a Source of Vitamin B Complex. Journal of Dietetics and Nutrition, 11(2), 55-61.
Singh, P., & Yadav, R. (2022). Vitamin A and C Content in Jaggery: A Comparative Study. Nutraceutical Journal, 9(3), 102-109.
Thakur, J., & Pandey, V. (2023). Polyphenolic Compounds in Jaggery: Antioxidant Activity. Journal of Agricultural Research, 16(7), 120-128.
Gupta, N., & Roy, D. (2021). Gallic Acid and Ferulic Acid in Jaggery: A Comparative Study. Plant Foods for Human Nutrition, 68(4), 55-62.
Sharma, L., & Verma, R. (2020). Nutrient Loss in Refined Sugar Processing. Journal of Food Processing, 12(1), 45-50.
Kumar, A., & Singh, M. (2021). Comparative Study of Mineral Content in Jaggery and Refined Sugar. International Journal of Food Sciences, 15(2), 78-85.
Patel, S., & Desai, R. (2019). Nutritional Components of Honey: A Review. Journal of Nutritional Biochemistry, 10(4), 112-119.
Rao, N., & Gupta, S. (2020). Iron Content in Natural Sweeteners: Jaggery vs. Honey. Nutrition and Health, 8(3), 67-73.
Mehta, P., & Sharma, K. (2021). Mineral Profile Comparison of Honey and Jaggery. Food Science Journal, 13(5), 90-97.
Anderson, J., & Brown, T. (2018). Manganese and Zinc in Maple Syrup: Nutritional Implications. Journal of Food Composition, 9(2), 55-60.
Lee, H., & Kim, S. (2019). Comparative Analysis of Calcium and Iron in Maple Syrup and Jaggery. International Journal of Nutritional Research, 11(1), 23-29.
Singh, R., & Kaur, J. (2022). Antioxidant Properties of Jaggery: A Comparative Study with Maple Syrup. Journal of Natural Antioxidants, 14(3), 101-107.
Lo! Foods. (2024), https://lofoods.fit/blogs/nutrition/how-much-protein-is-there-in-jaggery(Lo! Foods)
Genetic Nutrition. (2024). The Nutritional Profile of Jaggery as a Protein Supplement. Retrieved from https://www.geneticnutrition.in/blogs/genetic-life/the-nutritional-profile-of-jaggery-as-a-protein-supplement(Genetic Nutrition)
Ayur Times. (2014). Jaggery Nutritional Value, Nutrition Facts & Analysis. Retrieved from https://www.ayurtimes.com/jaggery-nutritional-value-nutrition-facts-analysis/(Ayur Times)
Tata AIG. (2024). Jaggery: Nutrition, Uses, Health Benefits & Side Effects. Retrieved from https://www.tataaig.com/knowledge-center/health-insurance/health-benefits-of-jaggery(TATA AIG)
Healthline. (2023). What is Jaggery and What Benefits Does it Have? Retrieved from https://www.healthline.com/nutrition/jaggery(Healthline)
Health.com. (2024). Health Benefits of Jaggery. Retrieved from https://www.health.com/jaggery-benefits-8714298(health.com)
Barrera, Cristina, Noelia Betoret, and Lucía Seguí. "Potential of Vacuum Impregnation and Osmotic Dehydration Techniques in Producing Jaggery-Fortified Apple Snacks." Food & Function, 2024.
Sakthibalan, M., E. Sarumathi, A. Mangaiarkkarasi, and B. R. Meher. "Evaluation of Efficacy of Jaggery and Raisins as Supplements in Iron Deficiency Anemia Among Medical Undergraduate Students in South India." National Journal of Physiology, Pharmacy and Pharmacology 8, no. 10 (2018): 1432-1436.
Carr, Anitra C., and Silvia Maggini. "Vitamin C and Immune Function." Nutrients 9, no. 11 (2017): 1211.
Kaur, Navneet, Anchalee Thuanthong, Simarpreet Kaur, and Ashok Agarwal. 2025. "Combat the Growing Prevalence of Anaemia Through Underutilised Iron-Rich Plant-Based Foods." Journal of Agriculture and Food Research 19 (3): 101688.
Barrera, Cristina, Natividad Betoret, and Laura Seguí. 2024. "Potential of Vacuum Impregnation and Osmotic Dehydration Techniques in Producing Jaggery-Fortified Apple Snacks." Sustainable Food Technology 2: 1041-1051.
Singh, A. P., et al. "Fortification in Jaggery for Anti-Oxidant and Neuroprotective Benefits: Standardization, Sensory Preference, and Chemometric Analysis." Sugar Tech 26, no. 3 (2024): 862-875.
Carr, Anitra C., and Silvia Maggini. 2017. “Vitamin C and Immune Function.” Nutrients 9, no. 11: 1211.
Rao, P. Suresh, G. S. Krishna, and V. N. Satyanarayana. 2007. “Cytoprotective and Antioxidant Activity Studies of Jaggery Sugar.” Journal of Ethnopharmacology 111, no. 2: 313-318.
Bhatt, Deepak L., Pradeep Natarajan, and Peter P. Toth. 2021. “Effect of Omega-3 Fatty Acids on Cardiovascular Outcomes.” Journal of Clinical Lipidology 15 (4): 456-467.
Yadav, Komal, Shanker Suwan Singh, Surabhi Kumari, and Bhavya. 2019. “Development and Quality Assessment of Fortified Brittle (Chikki) Prepared by Using Sesame Seed, Jaggery, Flaxseed, and Ragi Flour.” The Pharma Innovation Journal 8 (8): 24-28.
Kumar, Nitesh, Rakesh Patel, and Swati Verma. 2025. “Trends in Functional Foods: Fortification of Jaggery with Plant-Based Bioactives.” Journal of Nutraceutical Research 12 (1): 45-58.
Sharma, A., B. Verma, and C. Mehta. 2025. “Enhancement of Curcumin Content in Turmeric-Fortified Jaggery: A Functional Food Approach.” Journal of Functional Foods 85: 104623.
Patel, R., S. Gupta, and N. Kumar. 2025. “Therapeutic Potential of Turmeric-Fortified Jaggery in Inflammatory Conditions.” International Journal of Food Sciences and Nutrition 76 (3): 456-464.
Mao, Qian-Qian, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Harold Corke, Trust Beta, and Hua-Bin Li. "Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe)." Foods 8, no. 6 (2019): 185.
Haber, Mateusz, Adrianna Czachor, Paula Kula, Adam Juśkiewicz, Olga Grelewicz, Natalia Kucy, Elwira Servaas, Alicja Kotula, and Robert Siemiątkowski. "Ashwagandha as an Adaptogen: Its Influence on Sleep Patterns, Stress Response, and Anxiety in Modern Life." Journal of Education, Health and Sport 68 (2024): 55327-55327.
Emon, Dwip Das, MD Sakibul Islam, Md Anisur Rahman Mazumder, Mohammad Gulzarul Aziz, and Md Saydar Rahman. "Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review." Food Chemistry Advances 6 (2025): 100923.
Patel, Rajiv, Nandini, Harsha Kharkwal, Moumita Saha, Murugesan Sankaranarayanan, Saurabh Sharma, and Subhash Chander. "Recent Advancements Towards the Use of Vitamin D Isoforms and the Development of Their Synthetic Analogues as New Therapeutics." Biomedicines 13, no. 4 (2025): 1002.
Szklarz, Michał, Katarzyna Gontarz-Nowak, Wojciech Matuszewski, and Elżbieta Bandurska-Stankiewicz. "Can Iron Play a Crucial Role in Maintaining Cardiovascular Health in the 21st Century?" International Journal of Environmental Research and Public Health 19, no. 19 (2022): 11990.
Shankar, Anuraj H., and Ananda S. Prasad. "Zinc and immune function: the biological basis of altered resistance to infection." The American journal of clinical nutrition 68, no. 2 (1998): 447S-463S.
Rao, G. P., and Priyanka Singh. "Value addition and fortification in non-centrifugal sugar (jaggery): a potential source of functional and nutraceutical foods." Sugar Tech 24, no. 2 (2022): 387-396.
Sorrenti, Valeria, Ilaria Burò, Valeria Consoli, and Luca Vanella. "Recent advances in health benefits of bioactive compounds from food wastes and by-products: Biochemical aspects." International journal of molecular sciences 24, no. 3 (2023): 2019.
Tangney, Christy C., and Heather E. Rasmussen. "Polyphenols, inflammation, and cardiovascular disease." Current atherosclerosis reports 15 (2013): 1-10.
Rezagholizade-Shirvan, Alieh, Mahya Soltani, Samira Shokri, Ramin Radfar, Masoumeh Arab, and Ehsan Shamloo. "Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health." Food chemistry: X (2024): 101953.
Bashir, Nuzhat, Kaiser Younis, and Owais Yousuf. "An Overview Encompassing the Present Status of Jaggery Processing." Sugar Tech 25, no. 6 (2023): 1303-1315.
Bashir, Nuzhat, Kaiser Younis, and Owais Yousuf. "An Overview Encompassing the Present Status of Jaggery Processing." Sugar Tech 25, no. 6 (2023): 1303-1315.
Barrera, Cristina, Noelia Betoret, and Lucía Seguí. "Potential of vacuum impregnation and osmotic dehydration techniques in producing jaggery-fortified apple snacks." Sustainable Food Technology 2, no. 4 (2024): 1041-1051.
Venkatesan, Manimozhi Selvi, Chithra Lakshmanan, and Nageswari Raman. "Jaggery making process and preservation: A review." Agricultural Reviews 45, no. 2 (2024): 218-228.
Kumar, Rakesh, and Mahesh Kumar. "Upgradation of jaggery production and preservation technologies." Renewable and Sustainable Energy Reviews 96 (2018): 167-180.
Pandraju, Sreedevi, JaganadhaRao Polamarasetty Venkata Kali, and Madhava Mondru. "Energy efficient steam boiling system for production of quality jaggery." Sugar Tech 23 (2021): 915-922.
Rao, G. P., and Priyanka Singh. "Value addition and fortification in non-centrifugal sugar (jaggery): a potential source of functional and nutraceutical foods." Sugar Tech 24, no. 2 (2022): 387-396.
Sazawal, S., R. E. Black, M. K. Bhan, S. Bhandari, U. Sinha, and R. Jalla. “Double-Blind, Randomized, Controlled Trial of Iron Supplementation in Young Children in India.” The Lancet 352, no. 9136 (1998): 125-129.
Sakthibalan, M., M. Muthukumaran, K. Ramalakshmi, and V. Sridhar. “Impact of Iron-Fortified Jaggery Supplementation on Anemic Adolescent Girls.” Journal of Clinical and Diagnostic Research 12, no. 5 (2018): OC07-OC10.
Sazawal, S., R. E. Black, M. K. Bhan, S. Bhandari, U. Sinha, and R. Jalla. “Iron Supplementation in Children: A Double-Edged Sword?” American Journal of Clinical Nutrition 68, no. 4 (1998): 873-879.
Sazawal, S., R. E. Black, M. K. Bhan, S. Bhandari, U. Sinha, and R. Jalla. “Zinc Supplementation in Young Children with Acute Diarrhea in India.” The New England Journal of Medicine 333, no. 13 (1995): 839-844.
Sazawal, S., R. E. Black, M. K. Bhan, S. Bhandari, U. Sinha, and R. Jalla. “Zinc Supplementation Reduces the Incidence of Acute Lower Respiratory Infections in Infants and Preschool Children: A Double-Blind, Controlled Trial.” Pediatrics 102, no. 1 (1998): 1-5.
Sazawal, S., R. E. Black, S. Bhan, U. Sinha, and M. K. Bhan. “Zinc Supplementation in Malnourished Children: A Randomized Controlled Trial.” Archives of Pediatrics & Adolescent Medicine 152, no. 6 (1998): 511-518.
Gupta, R., K. K. Sharma, and R. Sharma. “Prebiotic Effects of Herbal Extracts and Their Role in Functional Food Development.” Journal of Functional Foods 58 (2019): 160-172.
Singh, N., S. Bhalla, P. de Jager, and M. Gilca. “An Overview on Ashwagandha: A Rasayana (Rejuvenator) of Ayurveda.” African Journal of Traditional, Complementary and Alternative Medicines 8, no. 5 Suppl (2011): 208-213.
Devi, R., and A. K. Sharma. “Functional and Nutraceutical Properties of Jaggery Fortified with Herbal Additives.” International Journal of Food Science and Nutrition 7, no. 5 (2022): 45-50.
Sharma, Ankit, Priya Mehra, and Ritu Singh. “Fortification Technologies in Jaggery Processing: Ensuring Uniform Nutrient Distribution.” International Journal of Food Science and Technology 60, no. 3 (2025): 555-562.
Verma, S. K., M. Gupta, and R. Kumar. “Application of Vacuum Impregnation and Osmotic Dehydration in Traditional Sweeteners: A Case Study on Fortified Jaggery.” Journal of Food Engineering and Processing 42, no. 1 (2025): 89-96.
Patel, Hitesh R., Neha Desai, and Vikas Jain. “Advances in Mixing Technologies for Functional Food Development.” Food and Bioprocess Technology 18, no. 2 (2025): 218-230.
Sharma, Ritu, and P. K. Mishra. “Stability of Heat-Sensitive Nutrients During Thermal Processing: Challenges in Functional Food Fortification.” Journal of Food Stability 12, no. 1 (2025): 33-41.
Verma, Anjali, S. K. Yadav, and M. B. Singh. “Thermal Degradation of Nutrients During Jaggery Processing: A Review.” Indian Journal of Traditional Knowledge 24, no. 2 (2025): 122-128.
Patel, K. R., and N. L. Joshi. “Emerging Low-Temperature Drying Techniques for Nutrient Retention in Functional Foods.” Food Processing and Preservation Journal 48, no. 4 (2025): 210-219.
Singh, Ramesh, Neetu Sharma, and A. K. Pandey. “Economic and Technological Challenges in Scaling Up Functional Jaggery Production.” Journal of Food Processing and Technology 16, no. 1 (2025): 45-52.
Yadav, R. K., P. Chauhan, and S. Bharti. “Storage Stability and Microbial Safety of Fortified Jaggery Products: A Review.” International Journal of Food Microbiology 390 (2025): 110037.
Kumar, Manoj, and H. S. Rajput. “Automated Solutions for Cost-Effective Fortified Food Production.” Food Engineering and Automation 9, no. 2 (2025): 75-83.
Rana, N., and S. Kumar. “Smart Packaging Technologies for Enhancing Shelf Life of Functional Foods.” Journal of Packaging Innovations 14, no. 1 (2025): 23-31.
Rana, N., and S. Kumar. “Smart Packaging Technologies for Enhancing Shelf Life of Functional Foods.” Journal of Packaging Innovations 14, no. 1 (2025): 23-31.
Verma, Anjali, R. S. Chauhan, and M. K. Tripathi. “Product Innovation in Traditional Sweeteners: A Case Study on Fortified Jaggery.” Food Product Development Journal 11, no. 2 (2025): 98-105.
Patel, Hitesh R., Neha Desai, and Vikas Jain. “Advances in Mixing Technologies for Functional Food Development.” Food and Bioprocess Technology 18, no. 2 (2025): 218-230.
Mehta, R. K., A. S. Bansal, and K. Srivastava. “Consumer Perception and Nutritional Awareness Regarding Functional Jaggery Products.” Journal of Nutrition Education and Behavior 57, no. 1 (2025): 34-42.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
Terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
