Physico-chemical, nutritional and microbiological potential of the pulp and juice of a wild Côte d’Ivoire fruit (Annona senegalensis): Effects of temperature and storage time
1 Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Biotechnologies UPR; UFR Biosciences; Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire.
2 Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2024, 22(03), 336–349
Publication history:
Received on 16 March 2024 revised on 01 June 2024; accepted on 03 June 2024
Abstract:
In order to add value to wild fruits, a wild fruit tree, Annona Senegalensis, consumed in Côte d'Ivoire, was identified and its fruit pulp used for juice production. Biochemical, nutritional and microbiological characterizations of the pulp and of the formulated juices, pasteurized or not, were carried out, as well as the stability over time of these juices. The results indicate that Annona senegalensis pulp, which is acidic with a pH of 5.63 and a titratable acidity of 3.86 mEq/100g MF, has a high water content (74.03 g/100g MF), total free sugars (2679. 66 mg/100g MF) and is also a good source of vitamins (vitamin C (50.28 mg) and provitamin A (106.98 µg)/100g MF), minerals with the macromineral K, Ca, Mg and P contents of 119.09, 28.6, 19.30 and 11.49 mg/100g respectively and the oligomineral Fe (mg), Na and Zn contents of 3.6, 35.90 and 0.96 µg/100g respectively in fruit pulp and phenolic compounds, with total polyphenol and flavonoid contents of 439.79 and 9.36 mg/100g MF. The juice formulated from Annona senegalensis pulp is also rich in its various nutrients, which have not been altered by heat treatment. On the contrary, the result is a pasteurized juice of satisfactory quality compared to the control germs of faecal contamination, with no health risk to consumption. A study of the stability of pH, free sugars, total polyphenols and vitamin C over time showed that pasteurized juices obtained from this pulp keep better at 4°C, while maintaining good microbiological quality throughout these storage days.
Keywords:
Wild Fruit; Annona Senegalensis; Fruit Juice; Microbiological Analysis; Storage
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