Researchers Investigate Bio and Chemical Preservation of Ginger-Flavored Plantain Wine

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Researchers at Obafemi Awolowo University in Ile-Ife, Nigeria, have detailed new data on the influence of bio and chemical preservation on the microbiological characteristics, sensory properties, and antioxidative activity of ginger-flavored plantain wine. The study aimed to investigate the effectiveness of bio and chemical preservation on the shelf life and quality of the wine, which is made from overripe plantains that are often discarded due to their rapid ripening and perishability. The researchers tested three samples of the wine with different preservatives and observed significant differences in their microbiological characteristics, sensory properties, and antioxidative activity.

Key Takeaways:

  • The study investigated the effect of bio and chemical preservatives on the microbiological characteristics, sensory properties, and antioxidative activity of ginger-flavored plantain wine.
  • The total viable count of the wine ranged from 3.90 to 7.27 log CFU/ml, and the mould and yeast count ranged from 5.00 to 6.49 log CFU/ml.
  • The addition of ginger to plantain wine influenced the microbial characteristics, sensory properties, and antioxidative activity during storage.
  • The study concluded that the use of biochemical preservatives can improve the shelf life and quality of the wine, making it a potential solution for reducing food waste.
  • The researchers tested three samples of the wine with different preservatives: plantain wine with sugar and wine yeast, plantain wine with sodium metabisulphite and wine yeast, and plantain wine with ginger extract and wine yeast.
  • The sensory characteristics of the plantain wine were evaluated using standard methods, including pH, titratable acidity, specific gravity, total sugar, antioxidant, and ethanol content.

Statistics:

  • Total viable count of the wine: 3.90 to 7.27 log CFU/ml (average: 5.58 log CFU/ml)
  • Mould and yeast count of the wine: 5.00 to 6.49 log CFU/ml (average: 5.74 log CFU/ml)
  • Lactic acid bacterial count of the wine: 6.04 to 6.97 log CFU/ml (average: 6.51 log CFU/ml)
  • pH of the wine: 3.68 to 4.275
  • Titratable acidity (TTA) of the wine: 0.68 to 1.59
  • Specific gravity of the wine: 1.01 to 1.02
  • Total sugar content of the wine: 25.97 to 90.98
  • Antioxidant activity of the wine: 45.63 to 53.73
  • Ethanol content of the wine: 12.00 to 24.65

Sources:

  • Influence of bio and chemical preservative on microbiological, sensory properties and antioxidant activity of ginger-flavored plantain wine for food waste prevention strategy. Journal of Agriculture and Food Research, 2025, 21():101902.
  • Publisher: Elsevier
  • Free version available at https://doi-org.sdpl.idm.oclc.org/10.1016/j.jafr.2025.101902
  • Authors: Adekunbi Adetola Malomo, Oluwatobi Victoria Obayomi, Joy Modupe Akala, Abiola Folakemi Olaniran, Hezekiah Adekanmi Adeniran, Sumbo Henrietta Abiose.