Effects of Thermal Treatment, Fermentation, Maceration, and Drying on Physicochemical Properties and Bioactive Compounds of Jujube ( Ziziphus mauritiana Lamk.)

Jujube ( Ziziphus mauritiana L.) is a nutrient‐rich fruit containing various bioactive compounds, making it a promising raw material for the development of convenient and health‐promoting food products. This study investigated the effects of key processing steps, particularly thermal treatment, fermentation, maceration, and drying, on the physicochemical properties and biological activities of soft‐dried jujube. Thermal treatment was performed at 70–100°C for 20–60 min prior to fermentation. The fermentation process was conducted for 2–4 days using Lactobacillus casei at inoculation levels of 0.3%–1.0%, in combination with 20%–35% sugar and 1%–4% salt. Under selected conditions (3 days, 30% sugar, 1%–2% salt), fermentation promoted the growth of beneficial microorganisms, resulting in the accumulation of lactic acid (1.92 mg/g), an increase in total ascorbic acid (TAA) to 12.06 mg/g, and reduced sugar to 8.05 mg/g. This process also maintained a high antioxidant capacity, with DPPH radical scavenging activity of 0.59 mg AAE/g DW. Following fermentation, the material was subjected to maceration for 2 days, which enhanced the release of bioactive compounds, increasing total phenolic content (TPC) to 47.06 mg GAE/g DW while maintaining stable antioxidant activity. The subsequent drying process, although causing a slight reduction in polyphenol content and antioxidant capacity at higher temperatures, produced a final product with desirable quality attributes. The soft‐dried jujube exhibited a moisture content of 9.01%, along with favorable sensory characteristics, including uniform color, soft texture, and good overall palatability. The findings of this research highlight the significant influence of technological parameters on the quality of processed jujube products. Furthermore, the results demonstrate the potential to preserve nutritional value, enhance economic benefits, and create functional food products from locally available jujube resources, thereby supporting sustainable food processing and regional development.