Extending the Shelf Life of Fresh Marula (Sclerocarya birrea) Juice by Altering Its Physico-Chemical Parameters

Dube, S.; Dlamini, Nomusa R.; Shereni, I.; Sibanda, Terence Zimazile

doi:10.5772/33349

Cited by 4 publications

(3 citation statements)

References 23 publications

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“…The extracted juice is left overnight, where it cleans itself through the formation of a scummy top layer which is commonly scooped out and discarded. Marula fruit juice at this stage has a very short shelf life as a result of enzymes or microbial growth unless it is immediately processed or pre-served [21]. The manual extraction employed for marula fruit juice gives a low yield of juice and other soluble materials from the pulp.…”

Section: Marula Fruit Juicementioning

confidence: 99%

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

2022

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Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developing technologies for the marula winemaking process and commercialisation. The process of marula winemaking is similar to the production of grape wines, which entails collection, selection and washing of the fruits; extraction of the juice and mashing; formation and removal of the scum; and ultimately spontaneous fermentation of the resulting juice. The new process in marula winemaking would take into consideration the use of starter cultures as either monoculture or mixed cultures developed from the native marula fruit microbiota and the pasteurisation of the juice. The main challenge or difficulty with marula is the extraction of sugar and other soluble solids from the pulp more than it is for the grapes. The other challenge confronting the sustainability of marula wine is the seasonality of the fruit and poor juice yield. It is therefore imperative to develop strategies to increase the juice yield without affecting the quality, to preserve the marula fruits to ensure the year-round presence of marula fruit wine in the markets and, consequently, to improve the income generation capacity of the households dependent on the product. In addition to achieving a high juice yield, it is imperative to ensure consistent quality wine products. This review gives an overview of the S. birrea subsp. caffra and the biochemical components of the fruits or juice. It also highlights the use of marula fruits for wine production in African communities. The potential economic sustainability of the marula fruit wine is explored, particularly in southern Africa, where the marula tree (Morula) is abundant and the marula fruit wine is popularly produced. The review also examines the opportunities, challenges and future prospects of the marula fruit wine.

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Section: Marula Fruit Juicementioning

confidence: 99%

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

2022

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“…The marula fruit contains high levels of minerals such as potassium, magnesium and calcium [5]. The high mineral and vitamin C contents have dramatically increased the interest in marula fruit utilization for industrial purposes [6]. Additionally, the fruit has high levels of antioxidant activity compared to most other edible fruits, and a positive correlation has been reported between the antioxidant activity and polyphenol and the vitamin C content in marula fruit juice [7].…”

Section: Introductionmentioning

confidence: 99%

Microbial and Chemical Dynamics during Marula Wine Fermentation

2022

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Marula wine is traditionally produced through a spontaneous fermentation process and has a huge economic potential in Africa. The current study investigated the contributing microbiota and the metabolites produced during the wine fermentation process. Microbial communities were analyzed by selective cultivation and identified by biotyping and rDNA sequencing. Sugars and volatile compounds were determined with the high performance liquid chromatography and gas chromatography, respectively. Different Lactobacillus spp. were present throughout the fermentation process but dominated the earlier stages of fermentation, together with non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae and acetic acid bacteria dominated the latter stages. Sucrose, glucose and fructose were detected during the early stages, while ethanol and butanol were present during the latter stages of fermentation. Interestingly, acetic acid and formic acid were detected in relatively high amounts at the latter stages of fermentation. Lactobacillus spp. and S. cerevisiae were identified as the primary contributing microbiota, and Acetobacter aceti and Acetobacter pasteuriannus were associated with the off taste and spoilage of the marula wine.

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“…The tree grows in a wide range of soils but mostly prefers soils which are well drained [ 6 ]. It normally thrives in areas with altitudes varying from sea level to 1800 m with annual rainfall range of 200 to 1500 mm [ 7 ]. In Malawi, S. birrea has been reported to thrive in hot dry sites at 500 to 1000 m above sea level with mean annual rainfall and temperature of 900-1000 mm and 22–23°C, respectively [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Phytochemical Variation of Marula (Sclerocarya birrea) (Subspecies caffra and birrea) Fruit among Nine International Provenances Tested in Malawi

Kamanula

Munthali

Kamanula

2022

International Journal of Food Science

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Sclerocarya birrea (Marula) is one of the indigenous fruit trees that was selected for domestication in Malawi. This study was conducted to assess nutritional and phytochemical variation of Sclerocarya birrea (subspecies caffra and birrea) fruits planted in an international provenance trial in Malawi. Vitamin C, calcium, iron, zinc, fat, and fibre content ranged from 6 to 81 mg/100 g; 1.8 to 5.3 mg/100 g; 1.4 to 3.3 mg/100 g; 0.3 to 0.8 mg/100 g; 51.6 to 57.7%; and 4.1 to 6.9%, respectively. Phytochemical scores showed that all nine provenances contained weak (+) concentration of alkaloids. Kalimbeza (Namibia) and Magamba-Turiani (Tanzania) provenances showed moderate (++) concentrations of saponins. Chikhwawa (Malawi), Missira (Mali), and Moamba (Mozambique) provenances had moderate (++) concentrations of tannins. Missira (Mali) and Kalimbeza (Namibia) provenances showed weak (+) concentration of terpenoids. Variations observed in nutritional and phytochemical composition could be attributed to genetic make-up and origin of the genotypes, since all genotypes were planted in the same environment. Therefore, selection of Sclerocarya birrea for domestication purposes should consider the provenance (origin of genotypes) and subspecies levels. Further studies should investigate vegetative propagation and heritability of nutritional and phytochemical traits before the use of seed for propagation.

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Extending the Shelf Life of Fresh Marula (Sclerocarya birrea) Juice by Altering Its Physico-Chemical Parameters

Cited by 4 publications

References 23 publications

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

Microbial and Chemical Dynamics during Marula Wine Fermentation

Nutritional and Phytochemical Variation of Marula (Sclerocarya birrea) (Subspecies caffra and birrea) Fruit among Nine International Provenances Tested in Malawi

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