Home⇛SARIRIT: The University Research Journal (formerly QSU Research Journal)⇛vol. 13 no. 1 (2024)

Sip the Change: Viability of Transforming Culled Fruits from a Public Market into Health-Informed and Sustainable Wine Venture

John Lloyd C. Apostol | Herald Paul T. Bassi | Kyra Jane V. Brillantes | Dexther Karl C. Castillo | Rayvheen Zeus C. Guilalas | Zeny A. Magician | Xaver Luis S. Orina | Jerome Adale | Rhesalee B. Bucasan | Rollyn Hope L. Pragata | Dhesy D. Rosete | Hermenegildo II. S. Abenojar

Discipline: food and beverage studies (non-specific)

 

Abstract:

"Sip the Change" explored the transformative potential of repurposing culled fruits from public markets into fermented alcoholic beverages, aligning with sustainability and health-conscious practices. The study systematically evaluated twelve diverse fruits for their physicochemical parameters, emphasizing flavor profiles, sugar content, and availability. Through optimized winemaking protocols, the research developed unique alcoholic beverages, considering fermentation efficiency, sensory attributes, and overall quality. The bioavailability and potential health benefits are assessed by exploring the nutraceutical profile, including physicochemical parameters, antioxidant screening, and bioactive compound characterization. Results revealed varied phenolic content, with Star Fruit and Dragon Fruit exhibiting high antioxidant levels. The nutraceutical characterization identified the presence of phenols, flavonoids, tannins, and triterpenes, showcasing potential health benefits. The study envisions "Sip the Change" not merely as a beverage but as a catalyst for positive environmental and social change, promoting sustainable practices for a healthier future. Future research may delve into synergistic effects, sensory evaluations, and economic viability, expanding the scope of sustainable beverage production.



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