The effect of temperature and time on the quality of naturally fermented marula (Sclerocarya birrea subsp. Caffra) juice

Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies

“…Indeed, different parts or plant matrices may have different phenolic profiles which could determine the thermal stability of the fermented fruit juice (Sripakdee, Sriwicha, Jansam, Mahachai, & Chanthai, 2015). This explains the observation of Hal, Bille, Verkerk, and Dekker (2013) who reported that the fermentation of marula juice at 30-40°C produced higher antioxidant activity and phenolic content than fermentation at low temperature,…”

“…However, the results of Hal et al (2013) reported that high polyphenol content could be retained if marula (Sclerocarya birrea subsp. suggested to be indicative of microbially secreted enzyme hydrolysis of the glycosidic bonds of bound phenolics (Oboh & Rocha, 2007).…”

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

“…These results are higher than those reported in other studies on pomegranate (between 8.30% and 9.05% v/v) (Andreu-Sevilla et.al 2013) and other fruit wines, such as marula (5.5% v/v) (Hiwilepo-van Hal et al, 2013) or mango (between 6.50% and 7.99% v/v) (Li et al, 2013;Reddy and Reddy, 2005).…”

“…Fermented beverages from fruit, or so-called "fruit wines" are made from various types of fruit: strawberry (Hidalgo et al, 2013), marula (Hiwilepo-van Hal et al, 2013), sand pear (Joshi et al, 2014), apple (Herrero et al, 1999), papaya (Lee et al, 2012), mango (Li et al, 2011(Li et al, , 2013, orange (Fernández-Pachón et al, 2014;Kelebek et al, 2009) and pomegranate (Mena et al, 2012;Zhuang et al, 2011).…”

Value addition of Southern African monkey orange(Strychnos spp.) : composition, utilization and quality

“…Pulp extract was mixed with 100 % aqueous methanol, the suspension was incubated for 30 minutes at room temperature while vortexing at 1620 rpm with a Heidolph multi tube mixer then ultrasonically extracted for 30 minutes at 35 °C and centrifuged for 10 minutes at 4000 rpm at 4 °C. Dilutions, incubation and absorbance measurement and Trolox equivalent value was determined as described byHiwilepo-van Hal et al (2013).…”