Abstract
Background: Morinda citrifolia L. is a well-known fruit commonly known as noni, a perennial plant widespread in Southeast Asia. Due to its versatility of adaptation and manifold uses, noni has attracted the attention of the food and pharmaceutical industries. The nutritional and therapeutic value of noni fruit has revealed the presence of more than 100 phytochemicals. Noni has many therapeutic applications and is used in diabetes, rheumatoid arthritis, muscle pain, cardiac diseases, and also in cancer prevention. Moreover, it possesses free radical scavenging properties. Noni fruits are not edible due to their unpleasant odour and taste; however, they are used commercially in the preparation of many herbal formulations and beverages.
Objective: The aim of the present work is to develop a fruit wine using a traditional fermentation catalyst and its evaluation.
Methods: Fresh ripe fruits, jaggery, and Woodfordia fruticosa flowers were used in the formulation. Phytochemical screening was performed to determine the chemical composition. Furthermore, the wine was evaluated for total alcohol content, alcohol-soluble extractive value, and the presence of methanol.
Results: The developed noni wine has shown an alcohol content of 7.23%. Alcohol soluble extractive value was found to be 310.6 g/L with a pH of 3.9±0.5. Phytochemical screening of the wine revealed mainly the presence of alkaloids, steroids, terpenoids, and polyphenolics as secondary metabolites with carbohydrates and proteins. However, it showed the absence of methanol content.
Conclusion: The developed method can be employed in small and large-scale production of noni wine.
Keywords: Morinda citrifolia, noni wine, Phytochemical screening, Alcohol content, Fermentation catalyst, Woodfordia fruticosa.
Call for Papers in Thematic Issues
Bioactive compounds, functional foods, metabolism, and health
Nutrition, metabolism, and their intervention strategies have become focal points of interest in the study of metabolic syndrome and health. Bioactive compounds, phytochemicals, and functional foods play crucial roles in modulating metabolic processes and improving human health. Moreover, the composition of the gut microbiome is also believed to be closely ...read more
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
