Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

Abstract

The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted from both dairy products using maceration, sonication, microwave and Soxhlet. Sonication showed to be faster and safer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found in yoghurt (38 ng/g) than in frozen dessert (15 ng/g). The quantification of bioactive compounds implied the nutraceutical properties to yoghurt and ice cream when they are added with soursop pulp. The results are useful for the consumers seeking healthier foods.

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.)

“…Despite the increasing number of craft breweries and the spread of "fruit beers" as a way to diversify and thus expand the beverage market, there are still few breweries that make technological use of soursop fruit (Annona muricata L.) in the elaboration of craft beers (Bicas et al, 2011;Virgen-Cecena et al, 2019).…”

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

“…T.A and pH value are commonly used as quality indicators in dairy products (Virgen-Ceceña et al 2019). Results, also showed that T.A of P.C.A.B treatments were decreased as the rate of P.J.…”

“…Consumption of fresh fruit extracts or beverages is growing worldwide, due to the belief that they contribute to a balanced diet and are a good source of antioxidants, vitamins (C, A, B2, and B6) and minerals (potassium, calcium, phosphorus, magnesium, and iron). It also has anti-cancer, anti-inflammatory and anti-tumor capabilities and the potential to minimize the risk of many diseases due to its biological active compounds such as polyphenols and acetogenins (Virgen-Ceceña et al, 2019).…”

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

“…In research conducted by Alves et al (2020), the pH ranged from 3.9 to 4.03 in the three beer formulations created using soursop pulp. The addition of soursop pulp can be a determining factor for the low pH of the beverage after the fermentation process, since the fresh soursop pulp has a pH of between 3.41 and 3.89 (Virgen-Cecena et al, 2019;Velasco-Hernández et al, 2020).…”