Biochemical variation in traditional black plum nectar’s quality during storage
1 Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management, Péléforo GON COULIBALY University, BP 1328 Korhogo, Côte d’Ivoire.
2 Department of Chemical and Food Engineering, National Polytechnic Institute Félix Houphouët-Boigny, BP 1093 Yamoussoukro, Côte d’Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2022, 16(02), 665–672
Article DOI: 10.30574/wjarr.2022.16.2.1212
Publication history:
Received on 06 October 2022; revised on 11 November 2022; accepted on 14 November 2022
Abstract:
In Côte d'Ivoire, the non-alcoholic beverage industry is gradually turning to fruits from local wild species. More and more products from the latter are entering the market. Black plum, fruit of Vitex doniana, very pleasant and rich in bioactive compounds, has been transformed into nectar without the addition of preservatives. As a result, this product remains subject to a possible alteration of its nutritional quality and to reduction of its shelf life. Monitoring of the evolution of certain biochemical parameters of traditional nectar of black plums stored at different temperatures, for three (3) months, was carried out with the aim of highlighting the influence of temperature and storage duration on its nutritional quality but also to be able to determine its best use-by date, in order to guarantee best preservation of nutritional qualities. Black plum nectar used for this work was made from fruits, harvested in three (3) regions of northern Côte d'Ivoire and using a process modeled on traditional technique. Biochemical analyzes was carried out using the classic methods analysis. At the end of this study, we note an increase in acidity and soluble dry extract of traditional nectar linked to the rise in storage temperature. Vitamin C losses are minimal when this storage temperature is low. The longer the shelf life of nectar, the more it registers a decline in its nutritional value. Temperature that allows better nutritional preservation of black plum traditional nectar remains that of refrigeration (4 °C). However, at this temperature, its shelf life cannot exceed ten (10) weeks if you want to enjoy its benefits.
Keywords:
Vitex doniana; Black plum; Traditional nectar; Storage temperature; Shelf-life product; Storage time
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