Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry

Premature Totapuri mangoes (Mangifera indica L. var. Totupura) often drop during strong winds, while star gooseberry (Phyllanthus acidus) fruits are often underutilized and/or considered as agricultural waste, resulting in the huge loss of agricultural revenue. Thus, the present study aimed to develop new value-added star gooseberry (SGFSS), and Totapuri mango fruit sugar syrup (TMFSS) and evaluated for microbial, nutritional, organoleptic, and functional characteristics. TMFSS displayed higher amount of total sugars (722.66 mg/mL), polyphenols (4.51 +/- 0.21 GAE mg/mL), flavonoids (0.48 +/- 0.02 QE mg/mL), and tannins (4.87 +/- 0.09 TAE mg/mL) and have better antioxidant activity compared to SGFSS. Contrary to this SGFSS have a higher amount for minerals (11287.55 +/- 13.39 mg/L) and yeasts and molds (2.97 +/- 0.03 Log CFU/mL). Both TMFSS and SGFSS possess diverse volatile compounds and are free form pathogenic microorganisms with an acceptable amount of biogenic amines 38.60 +/- 0.06 mg/L and 45.31 +/- 0.83 mg/L, respectively. Furthermore, 1:5 and 1:3 dilution of TMFSS and SGFSS displayed high hedonic scores for color, aroma, and flavor. The findings collectively suggest the effective preparation of TMFSS and SGFSS that may deliver significant nutrition and value, counteracting the issues of malnutrition and revenue loss.

Automated summary

The study aimed at developing new value-added star gooseberry (SGFSS) and Totapuri mango fruit sugar syrup (TMFSS), evaluated for microbial, nutritional, organoleptic, and functional characteristics. TMFSS demonstrated higher total sugars, polyphenols, flavonoids, and tannins with better antioxidant activity, while SGFSS had higher mineral content and yeast and mold content.