Izvorni znanstveni članak
https://doi.org/https://doi.org/10.5513/JCEA01/27.2.4963
Food preservation methodologies for acerola (Malpighia emarginata DC) and wax apple (Syzygium samarangense) toward preserving their nutraceutical properties
Joyce GOVINDEN SOULANGE
; Faculty of Agriculture, University of Mauritius, Reduit, 80837, Moka, Mauritius
*
Keershanee BALNAC
; Faculty of Agriculture, University of Mauritius, Reduit, 80837, Moka, Mauritius
Nitisha HURKOO
; Faculty of Agriculture, University of Mauritius, Reduit, 80837, Moka, Mauritius
Bibi Farhaanah AZUGUR HOSSEN
; Faculty of Agriculture, University of Mauritius, Reduit, 80837, Moka, Mauritius
Joanna KORCZYK-SZABO
; Institute of Crop Production, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovak Republic
* Dopisni autor.
Sažetak
In this study, the effects of different preservation methods, namely salting, sun-drying, and starter culture-based fermentation, on the nutritional quality and bioactivity of two underutilised fruits, acerola and wax apple, were investigated. Phytochemical screening of the fruit extracts revealed the presence of bioactive compounds, including phenols, flavonoids, and tannins, in most samples. Vitamin A content was significantly (P<0.05) higher in sun-dried wax apple and dry-salted acerola, with values of 0.225 ± 0.07 and 0.177 ± 0.01 mg beta-carotene/g, respectively. Vitamin C content was generally negatively affected by fermentation with starter cultures, yeast, and Lactobacillus species in both fruit types, except in dry-salted wax apple and sun-dried acerola samples. Antioxidant assays (FRAP and DPPH) further demonstrated that fermentation adversely affected antioxidant activity. The α-amylase inhibition assay indicated that only lactic acid-fermented acerola retained its antidiabetic potential after two weeks of preservation. Antibacterial activity, assessed using the microdilution method, showed that fermentation with starter cultures enhanced the bioactivity of wax apple, whereas dry-salting was the most effective method for preserving the antimicrobial properties of acerola. In contrast, sun-drying was found to be less effective overall. The effectiveness of preservation methods was shown to depend significantly on fruit type, suggesting that endogenous microflora may play a critical role in the preservation process. This study contributes to the development of sustainable food production systems and strategies for food waste reduction, thereby supporting local and global food security objectives.
Ključne riječi
acerola; bioactivity; Lactobacillus plantarum; preservation methods; Saccharomyces cerevisiae; wax apples
Hrčak ID:
348663
URI
Datum izdavanja:
30.6.2026.
Posjeta: 0 *