Abstract:
The use of medicinal herbs in food processing to improve food quality and human
health is growing in sub-Saharan Africa. Herbal infusions have perceived medicinal
benefits. This study investigated the effect of incorporating L. javanica extract on
the phenolic, physicochemical, and sensory properties of a Uapaca kirkiana fruit based wine. The fruit and L. javanica were analyzed for proximate, pH, total soluble
sugars (TSS), total sugar, titratable acidity, phenolics, and antioxidant activity (AOA).
The prepared substrate was fermented at optimized fermentation temperature of
23°C, pH of 3.4, inoculum concentration of 9.5% (v/v) (Saccharomyces cerevisiae), and
L. javanica extract concentration of 10% (v/v). The produced wine had a pH, total
sugar, TSS, total acidity, and vitamin C content of 3.1 ± 0.2, 3.0 ± 0.1 g/L, 4.8 ± 0.1%,
5.9 ± 0.01 g/L, and 4.4 ± 0.1 mg/100 g, respectively. The wine had 12.2 ± 2.1 mg
GAE/g, 0.06 ± 0.01 mg/g, and 1.8 ± 1.1 mg CE/g total phenols, tannins, and fla vonoids, respectively. The alcohol, free sulfur dioxide (SO2), AOA, and color values
of the produced wine were 10.2 ± 0.1 alcohol by volume (ABV)%, 58.1 ± 1.2 mg/L,
73.1 ± 0.1 EC50 mg/L, and 40.4 ± 2.1% yellow, respectively. The flavor, color, and
overall acceptance of the produced wine were rated as “good” and were significantly
different (p < .05) from control wine. The addition of L. javanica extracts enhanced
total phenol, color, and sensory properties of the wine. The utilization of U. kirkiana
fruit by incorporating L. javanica infusion can reduce postharvest losses and improve
nutrition and health
