Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider

Abstract

Wax apple fruit (Syzygium aqueum Alston cv. Taaptimjan) is a tropical fruit with many nutritional bioactive compounds and high economic value. However, when fully ripe, the thin-skinned fruit is highly susceptible to physical damage and microbial spoilage that significantly reduce its commercial value. The present study was aimed to find a suitable ripening stage between the ripe and overripe wax apple fruits for developing a value-added beverage specifically cider. The chemical profiles of ripe and overripe wax apple juice and cider were determined by measuring sugar, acid, alcohol, mineral, proximate, ascorbic acid, amino acid, antioxidant, and volatile levels. Overall, the results showed significant variations. The physicochemical and proximate analysis showed highest values for ripe fruit juice than overripe fruit juice and the cider samples. The amino acids in the samples were found almost at similar levels. Polyphenolic content and antioxidant activities were higher in ciders than in unfermented juices. In addition, the overripe fruit cider had more volatile compounds than ripe fruit cider and unfermented juices. Overall, the overripe fruit is suitable for producing cider, whereas the ripe fruit is more suitable for the unfermented beverages.

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

“…This points to greater degradation of anthocyanins and fl avanolsbeing less stable compounds -during ethanolic fermentation compared to the other compounds. The composition of phenolics in the control variants without Cornelian cherry juice addition (A, A-1) is similar to the polyphenolic profi les reported by other authors [Venkatachalam et al, 2018;, Alberti et al, 2016;Laaksonen et al, 2017], who analyzed this group of compounds in apple ciders and also identifi ed phenolics, fl avonols, fl avanols, and dihydrochalcones, however failed to identify any representatives of iridoids, which were detected in the fermented apple-Cornelian cherry beverages produced in our study. In turn, Marks et al [2007] who investigated phenolics composition of 23 English ciders, demonstrated the presence of compounds from four groups of phenolics,…”

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

“…Thailand alone yields ~65,000 tons, valued at $U.S. 80 million (2,400 million THB, Mar 2021) in 2016 (Venkatachalam et al., 2018). Currently, wax apple has grown strongly in global trade and become popular in Western countries, owing to its unique organoleptic properties, for example, juiciness, crispness, watery sweet and low‐acid taste, and rose‐like aroma (FAO, 2020).…”

“…Generally, wax apple is eaten as fresh fruit. However, owing to its health‐promoting properties and consumer demands, the food industry has started to use wax apple as a functional ingredient in fruit juice, fermented beverages (wine or cider), and others (Venkatachalam et al., 2018). Fruit juice can deliver concentrated nutrients and flavors as an efficient preservation method and is suitable for consumption by all age groups.…”

“…The biggest challenge lies in retaining the quality of the processed fruit juice, which varies greatly with processing and subsequent storage. The key deteriorations during processing are enzymatic browning, caused by peroxidase (POD) and polyphenol oxidase (PPO), as well as the loss of cell integrity caused by pectin methylesterase (PME) and polygalacturonase (PG) (Venkatachalam et al., 2018). Pasteurization has been widely used to inactivate enzymes and microbes in fruit juices and is easy to use with economic benefits (Wurlitzer et al., 2019).…”

Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains

“…Appropriate acidity and ethanol levels are advantageous to the sensory quality and stability of fruit wines (Iorizzo et al, 2014;Quéré et al, 2006). Some acids in wax apple wine are naturally present in wax apple fruit, while others are byproducts of fermentation (Venkatachalam et al, 2018). The different acidity contents could be resulted from the various metabolic abilities of S. cerevisiae strains used in this work in wax apple wine making.…”