Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit

Lim, Wansang; Rabeta,; Uthumporn, U.

doi:10.26656/fr.2017.2(2).227

Cited by 9 publications

(9 citation statements)

References 25 publications

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“…These values were higher than those of pure pineapple juice analyzed in this study. The pH value of formulated beverage in this study was similar to 5.36 reported by Kulkarni et al [23] and to 5.51 found by Lim et al [6] for sapodilla juice. The titrable acidity and total soluble solid of formulated beverage in this study were higher than those of pure pineapple juice analyzed in this study and values reported by Lim et al [6] for pure sapodilla juice.…”

Section: Discussionsupporting

confidence: 90%

“…It is also known that the microbial spoilage of fruits products are usually caused by molds, yeasts and some bacteria. The number of colony forming units (CFU) in formulated beverages was similar to those found by Lim et al [6] in a sapodilla juice stored in ambient temperature of 28°C. This gives some information that can be correlated to the quality of raw material, the conditions of processing and storage, level of contaminants and the organoleptic attributes [21].…”

Section: Discussionsupporting

confidence: 82%

“…The development of other value added sapodilla products will be useful to promote its utilization. Thus, a functional juice with a good microbial stability from sapodilla fruit was previously developed by Lim et al [6]. In the same context, the current study proposed to investigate the possibilities of formulation of a drink based on sapodilla fruits and pineapple in the perspective to use sapodilla as a novel source of food ingredient and to propose new recipes.…”

Section: Introductionmentioning

confidence: 92%

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Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

Konfo

Aïssi²,

Koudoro

et al. 2022

IJBcRR

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Aims: Neglected or underutilized plant species, such as sapodilla (Manilkara zapota), which play a substantial role in the livelihoods of populations but whose potential remains still under-exploited, deserve particular attention from researchers to a better knowledge of its food applications. This study aims to develop a novel drink based on sapodilla fruit and other known ingredients with acceptable sensory, microbiological and physicochemical characteristics. Place and Duration of Study: The study was carried out at Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles of the Université Nationale d'Agriculture (UNA) in Benin between June and September 2021. Methodology: Flavored beverages with the essential oil of Cymbopogon citratus were formulated from sapodilla puree and pineapple juice following a mixing plan. The microbiological, organoleptic and physicochemical analyzes of formulated cocktail were then carried out by standard methods. Results: All the formulated drinks presented a satisfactory microbiological quality. The E5 formula containing 10% of the sapodilla puree and 90% of the juice of pineapple and the essential oil of C. citratus was the most accepted by tasters. This beverage had a pH of 5.46±0.06, a total soluble solid of 17.25±0.35 ºBrix and a specific gravity of 1.08±0.01. The titratable acidity, total ash and dry matter content were 0.80±0.01 g/100g, 0.19±00% and 15.28±1.07 respectively. Conclusion: The fruit of sapodilla can be valued through good quality drinks which can be popularized after a nutritional characterization.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 92%

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Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

Konfo

Aïssi²,

Koudoro

et al. 2022

IJBcRR

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“…Based on the results, the B. subtilis inhibition zone is only 2.0 mm, whereas E. coli exhibited a 3.0 mm inhibition zone. Previous study found that the formulated juice had better microbial stability (Lim et al, 2018).…”

Section: Antimicrobial Activitymentioning

confidence: 94%

Antioxidant and antimicrobial activity of sapodilla (Manilkara zapota L.) fresh, juice and bar

Murnisyazwani¹,

Rabeta²

2019

Food Res.

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This study evaluates the antioxidant and antimicrobial activity of sapodilla fresh, juice and bar using three extraction solvents with different polarities (70% acetone, 80% ethanol and water). For evaluating antioxidant capacity, Ferric Reducing Antioxidant Power (FRAP) and 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) assays were used. The total flavonoid content (TFC) and condensed tannin of the sapodilla juice and bar extracts were determined as well. Antimicrobial activity was measured using Staphylococcus aureus, Salmonella spp., Escherichia coli and Bacillus subtilis. Both sapodilla bar and juice produced more inhibition of the DPPH assay with 70% acetone and 80% ethanol than with the water extraction. The reducing ability of fresh sapodilla was on the order of 70% acetone > 80% ethanol > water. The 70% acetone was the best solvent for yielding condensed tannins. For total flavonoid content, fresh sapodilla and the sapodilla bar and juice showed the highest flavonoid content in 80% ethanol. The results showed that the 70% acetone extract for sapodilla bar and juice exhibited stronger antibacterial activity against gram-positive bacteria. Despite some antioxidants being lost in processed food, these still retained important sources of bioactive compounds. Antimicrobial activity done showed different selectivity for sapodilla juice and bar.

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“…Sapodilla is a high-calorie fruit which is rich in calcium, iron, magnesium, vitamin A and C, and dietary fiber (5-6 g/100 g). It's additionally a good source of antioxidants (polyphenol compounds and proanthocyanidins) (Lim et al, 2018;Rudrappa, 2019). Likewise, wild almond seed (Irvingia malayana) from the tropical evergreen tree species in the family Irvingiaceae contains 67% fat, 9.1% carbohydrate, 3.4% protein, and high dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

Akesowan¹,

Choonhahirun²,

Jariyawaranugoon³

2020

Food Res.

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This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla pulp. Increasing the sugar substitution with stevia tended to decrease the moisture and water activity of the fruit bars. The stevia incorporation had effects on sensorial attributes, especially the flavor depending on how much sapodilla pulp proportion used in fruit bar preparation. The fruit bars formulated with 80:20 of the sapodilla-wild almond seed and 2/3 sugar substitution and that with 70:30 and full-sugar perceived the highest overall acceptability. The preference mapping revealed the importance of product attributes, and the texture was an important attribute on sensorial acceptance. In conclusion, the fruit bar prepared with 80/20 of sapodilla-wild almond seed and 2/3 sugar substitution with stevia was the most preferred formulation.

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Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit

Cited by 9 publications

References 25 publications

Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

Antioxidant and antimicrobial activity of sapodilla (Manilkara zapota L.) fresh, juice and bar

Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

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