Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Opuntia ficus-indica Juices

Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found to drain the increased production of this fruit that is being wasted. The chemical composition of prickly pear makes it an appealing substrate for fermentation. This study investigates the production of fermented beverages produced from Opuntia ficus-indica cv 'Rossa' and evaluates the effects of different fermentation times (18 and 42 h) and post-fermentation pasteurization by high-pressure (500 MPa for 10 min) and temperature (71.1 °C for 30 s) on the physico-chemical and biological characteristics of the produced beverages. According to the results, the beverage produced from 48 h of fermentation has an alcohol content value of 4.90 ± 0.08% (v/v) and a pH of 3.91 ± 0.03. These values contribute to an extended shelf life and improved organoleptic characteristics compared to the sample fermented for 18 h. Additionally, the longer fermentation resulted in 50% fewer total soluble solids, 90% less turbidity, and lower pH when compared to the sample fermented for 18 h. Moreover, overall, high-pressure processing demonstrates better retention of "fresh-like" characteristics, along with higher levels of phytochemical compounds and antioxidant capacity, similar to those observed in the juice for SO^•- and NO^•-scavenging abilities.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria's domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p < 0.05) higher pH (4.03-4.16) and total sugar content (8.60-9.27%) while the foreign wines had significantly (p < 0.05) higher total titratable acidity (0.76-0.83%), Brix (6.98-8.04 g/100 g), alcohol (14.44-15.21% ABV), and polyphenol content (385.13-412.75 mg/L). Additionally, the domestic wines exhibited significantly (p < 0.05) lower antioxidant capacity compared to the foreign wines. Although the wines' hue angle (27.68°-41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization

Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R 2 = 0.9618 and absolute average deviation (AAD) = 2.06%). The optimum values of fermentation temperature, inoculum concentration, and Lantana camara fruitjuice concentration to produce predictive total titrable acidity of 0.8% (w/v citric acid) were 24°C, 10% (v/v), and 10.7% (v/v), respectively. The blended fruit wine was with lower total titrable acidity (w/v citric acid) of 0.83 ± 0.058% compared to wine produced from cactus pear fruit alone 1.06 ± 0.27%. The high performance liquid chromatography (HPLC) analysis of both produced wines revealed the difference in concentration of citric (±3.35 mg/ml), L-tartaric (± 3.71 mg/ml), and L-ascorbic acid (± 0.07 mg/ml). Citric acid was predominant organic acid in both fruit wines, and its content in the cactus pear is 7.09 ± 0.07 mg/ml and blended fruit wine 4.74 ± 0.07 mg/ml.