Recent Research Reviews Journal
IRO Journals
Volume 4 — Issue 2 — December 2025

Enhancement of Soursop Juice Nutritional Value via Biotin Fortification and Preservatives Analysis

https://doi.org/10.36548/rrrj.2025.2.010
Pages: 355-375
PDF
Kalanidhi K.
Department of Food Technology, Dhanalakshmi Srinivasan Engineering College (A), Perambalur, India
Chandran Masi
Department of Food Technology, Dhanalakshmi Srinivasan Engineering College (A), Perambalur, India
Jennita Jacqueline P.
Department of Food Technology, Dhanalakshmi Srinivasan Engineering College (A), Perambalur, India
December 2025
Volume 4 — Issue 2
Recent Research Reviews Journal
PDF

How to Cite

K., Kalanidhi, Chandran Masi, and Jennita Jacqueline P. 2026. “Enhancement of Soursop Juice Nutritional Value via Biotin Fortification and Preservatives Analysis”. Recent Research Reviews Journal 4 (2): 355-75. https://doi.org/10.36548/rrrj.2025.2.010.
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver AMA

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Keywords

— Soursop Fruit
— Biochemical
— Biotin
— Fortification
— Microbial Count
— DPPH Assay
Published: 10-04-2026

Abstract

The present study investigated the enhancement of the nutritional value of soursop fruit (SF) juice through biotin fortification (BFS). The characterization of biotin fortification was conducted through biochemical analysis of total protein, lipid, total sugar, and total carbohydrate content. The BFS with high protein content resulted in (0.3445mg/mL), which enhanced solubility, improved stability and increased sensitivity. The total sugar content of the SF sample was found to be (0.212 mg/mL), and SF has a high carbohydrate concentration (6.55 mg/mL), ensuring efficient microbial fermentation. The DPPH assay showed 92% inhibition at 500 µg/mL, with an IC₅₀ of 83.70 µg/mL, indicating strong antioxidant activity and radical-scavenging potential. Qualitative phytochemical screening confirmed the presence of tannins, flavonoids, saponins, alkaloids, and terpenoids. The effect of preservatives demonstrated that the combined treatment of Pasteurization (60℃ for 1 hour) and acidification with lime or benzoate (pH 6.21) significantly reduced the total microbial count, which was between 4.2 x 106 and 27.2 x 106 cfu mL-1 to 2.9 x104 to 7.0 x 103 cfu mL-1 over 8 days of storage at room temperature. The study concluded that the juice made from this fruit contains an appropriate amount of protein, carbohydrates, and lipids, has high nutritional value, antioxidant properties, and microbial stability, and can be consumed by children and adults.

References

  1. Chungchunlam, Sylvia MS, and Paul J. Moughan. "Comparative Bioavailability of Vitamins in Human Foods Sourced from Animals and Plants." Critical Reviews in Food Science and Nutrition 64, no. 31 (2024): 11590-11625.
  2. Sindhu, Raveendran, Parameswaran Binod, Ramkumar B. Nair, Sunita Varjani, Ashok Pandey, and Edgard Gnansounou. "Waste to Wealth: Valorization of Food Waste for the Production of Fuels and Chemicals." In Current developments in biotechnology and bioengineering, Elsevier, 2020, 181-197.
  3. Funmilayo, Joy Gbenga-Fabusiwa, Yemisi A. Jeff-Agboola, Zacheeus Sunday Ololade, Remilekun Akinrinmade, and David Olusegun Agbaje. "Waste-to-Wealth; Nutritional Potential of Five Selected Fruit Peels and their Health Benefits: A Review." (2022): 172-183.
  4. Bourn, Diane, and John Prescott. "A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods." Critical reviews in food science and nutrition 42, no. 1 (2002): 1-34.
  5. Hui, Y. H., József Barta, M. Pilar Cano, Todd W. Gusek, Jiwan S. Sidhu, and Nirmal K. Sinha, eds. Handbook of Fruits and Fruit Processing. John Wiley & Sons, 2008.
  6. Wang, Pei, Jiazhang Huang, Junmao Sun, Rui Liu, Tong Jiang, and Guiju Sun. "Evaluating the Nutritional Properties of Food: A Scoping Review." Nutrients 14, no. 11 (2022): 2352.
  7. Orak, Hakime Hülya, Ilayda Sevik Bahrisefit, and Temine Sabudak. "Antioxidant Activity of Extracts of Soursop (Annona Muricata L.) Leaves, Fruit Pulps, Peels and Seeds." Polish Journal of Food and Nutrition Sciences 69, no. 4 (2019).
  8. Igiehon, Oluwakemi Osarumwense, Anthony Temitope Idowu, and Solomon Toluwabori. "Soursop (Annona Muricata) Nutritional Composition, Bioactivities and Its Potential Applications: A Review." Waste and Biomass Valorization (2025): 1-15.
  9. Badrie, Neela, and Alexander G. Schauss. "Soursop (Annona Muricata L.): Composition, Nutritional Value, Medicinal Uses, and Toxicology." In Bioactive foods in promoting health, Academic Press, 2010, 621-643.
  10. Barclay, Denis. "Multiple Fortification of Beverages." Food and Nutrition Bulletin 19, no. 2 (1998): 168-171.
  11. Staggs, Cathleen G., Wendy M. Sealey, Beverlry J. McCabe, April M. Teague, and Donald M. Mock. "Determination of the Biotin Content of Select Foods Using Accurate and Sensitive HPLC/avidin Binding." Journal of Food Composition and Analysis 17, no. 6 (2004): 767-776.
  12. Kabiri, Payam, Ralf Weiskirchen, and Josef van Helden. "The Biotin Interference within Interference Suppressed Immunoassays." Journal of Clinical Laboratory Analysis 35, no. 9 (2021): e23940.
  13. Perry, Cydne A., and Tammy A. Butterick. "Biotin." Advances in Nutrition 15, no. 7 (2024): 100251. https://doi.org/10.1016/j.advnut.2024.100251.
  14. Sarkar, Sudipta, Monoj Mondal, Pranabesh Ghosh, Moumita Saha, and Sirshendu Chatterjee. "Quantification of Total Protein Content from Some Traditionally Used Edible Plant Leaves: A Comparative Study." Journal of Medicinal Plant Studies 8, no. 4 (2020): 166-170.
  15. Simoni, Robert D., Robert L. Hill, and Martha Vaughan. "Benedict's Solution, a Reagent for Measuring Reducing Sugars: The Clinical Chemistry of Stanley R. Benedict." Journal of Biological Chemistry 277, no. 16 (2002): e5-e6.
  16. Agu, Kingsley C., and Paulinus N. Okolie. "Proximate Composition, Phytochemical Analysis, and In Vitro Antioxidant Potentials of Extracts of Annona Muricata (Soursop)." Food science & nutrition 5, no. 5 (2017): 1029-1036.
  17. Mutakin, Mutakin, Rizky Fauziati, Fahrina Nur Fadhilah, Ade Zuhrotun, Riezki Amalia, and Yuni Elsa Hadisaputri. "Pharmacological Activities of Soursop (Annona Muricata Lin.)." Molecules 27, no. 4 (2022): 1201.
  18. Osei, Pamella A., Fidelis M. Kpodo, Clement O. Tettey, Courage S. Dzah, Jacob K. Agbenorhevi, Gaston Hunkpe, and Salifu Nanga. "Proximate Composition, Phenolic, And Antioxidant Properties of Soursop Fruit Parts." CyTA-Journal of Food 21, no. 1 (2023): 475-480.
  19. Rubio-Melgarejo, Alejandro, Rosendo Balois-Morales, Yolotzin Apatzingan Palomino-Hermosillo, Graciela Guadalupe López-Guzmán, José Carmen Ramírez-Ramírez, Edwin Cervantes-García, Brandon Javier Villalobos-Rosario, and Pedro Ulises Bautista-Rosales. "Phytochemical and Antioxidant Dynamics of the Soursop Fruit (Annona muricata L.) in response to Colletotrichum spp." Journal of Food Quality 2020, no. 1 (2020): 3180634.
  20. Agu, Kinsgley Chukwunonso, Nkeiruka Eluehike, Reuben Oseikhumen Ofeimun, Deborah Abile, Godwin Ideho, Marianna Olukemi Ogedengbe, Priscilla Omozokpea Onose, and Olusola Olalekan Elekofehinti. "Possible Anti-Diabetic Potentials of Annona Muricata (Soursop): Inhibition of α-amylase and α-glucosidase Activities." Clinical Phytoscience 5, no. 1 (2019): 21.
  21. Madurangi, Gammana Widana Sashika, and Katugampalage Don Prasanna Priyantha Gunathilake. "Development of an Antioxidant Rich Beverage Using Soursop Fruit and Ginger Extract." Annals: Food Science & Technology 17, no. 1 (2016).
  22. Siqueira, A. de MO, A. C. C. G. Moreira, E. de A. Melo, T. C. M. Stamford, and T. L. M. Stamford. "Dietary Fibre Content, Phenolic Compounds and Antioxidant Activity in Soursops (Annona Muricata L.)." (2015): 1020-1026.
  23. Ndife, Joel, Patience John Kwaya, and Sakina Bello. "Production and Evaluation of Storage Changes in Soursop-Juice." Asian Journal of Agriculture and Food Sciences 2, no. 5 (2014).
  24. Ampofo-Asiama, Jerry, and Bright Quaye. "The Effect of Pasteurisation on the Microbiological and Nutritional Quality of Soursop (Annona Muricata L.) juice." Asian Food Science Journal 6, no. 3 (2018): 1-8.
  25. Fernández-Huazo, S., I. I. Ruiz-López, C. E. Ochoa-Velasco, and P. Hernández-Carranza. "Development and Characterization of Functional Beverage Based on Soursop (Annona Muricata L.), Inulin, and Whey Powders." Applied Food Research 4, no. 2 (2024): 100472.
  26. Menezes, Evandro Galvão Tavares, Erica Resende Oliveira, Gabriel Ribeiro Carvalho, Isabela Costa Guimaraes, and Fabiana Queiroz. "Assessment of Chemical, Nutritional and Bioactive Properties of Annona Crassiflora and Annona Muricata Wastes." Food Science and Technology 39, no. suppl 2 (2019): 662-672.
  27. Ahmad, Asif, and Zaheer Ahmed. "Fortification in Beverages." In Production and management of beverages, Woodhead Publishing, 2019, 85-122.
  28. Sharma, Reetika, Parshant Bakshi, Rakesh Kumar, Arti Sharma, N. I. K. H. I. L. Thakur, V. I. J. A. Y. Kumar, and KEDAR MAHADEV Gheware. "Enhancing Nutritional Value in Fruit Crops Through Biofortification: A Comprehensive Review." Indian J Agric Sci 93, no. 11 (2023): 1167-1174.
  29. Basta, Marianne, Abeer E. Dief, Doaa A. Ghareeb, Samar R. Saleh, Amany Elshorbagy, and Eman El Eter. "Resveratrol Ameliorates Long-Term Structural, Functional and Metabolic Perturbations in a Rat Model of Donor Nephrectomy: Implication of SIRT1." Journal of Functional Foods 58 (2019): 34-43.
  30. Akomolafe, S. F., and O. B. Ajayi. "A Comparative Study on Antioxidant Properties, Proximate and Mineral Compositions of the Peel and Pulp of Ripe Annona Muricata (L.) Fruit." International Food Research Journal 22, no. 6 (2015): 2381-2388.
  31. Zempleni, Janos, and DonaldM Mock. "Biotin Biochemistry and Human Requirements." The Journal of nutritional biochemistry 10, no. 3 (1999): 128-138.
  32. Balthazar, Celso F., Jonas F. Guimarães, Nathália M. Coutinho, Tatiana C. Pimentel, C. Senaka Ranadheera, Antonella Santillo, Marzia Albenzio, Adriano G. Cruz, and Anderson S. Sant'Ana. "The Future of Functional Food: Emerging Technologies Application on Prebiotics, Probiotics and Postbiotics." Comprehensive Reviews in Food Science and Food Safety 21, no. 3 (2022): 2560-2586.
  33. Fossi, Bertrand Tatsinkou, Fabrice Tonfack Djikeng, Eurydice Flore Tiepma Ngongang, Noel Tenyang, Aduni Ufuan Achidi, Agbor Claudia Egbe, and Bernard Tiencheu. "Nutritional, Organoleptic and Phytochemical Properties of Soursop (Annona Muricata) Pulp and Juice After Postharvest Ripening." European Journal of Nutrition & Food Safety 13, no. 1 (2021): 15-28.
  34. Watson, Ronald Ross, and Victor R. Preedy, eds. Bioactive Foods in Promoting Health: Fruits and Vegetables. academic press, 2009.
  35. Nwafor, Clementina Ngozi, and Chinyere Nkemakonam Onyekwelu. "Comparative Proximate Composition of the Fruit Juice of Jackfruit (Artocarpus heterophyllus) and Soursop (Annona muricata)." ANSPOLY Journal of Advanced Research in Science & Technology (AJARST) 2, no. 2 (2025): 32-38.
  36. Adefegha, Stephen A., Sunday I. Oyeleye, and Ganiyu Oboh. "Distribution of Phenolic Contents, Antidiabetic Potentials, Antihypertensive Properties, and Antioxidative Effects of Soursop (Annona Muricata L.) Fruit Parts In Vitro." Biochemistry research international 2015, no. 1 (2015): 347673.
  37. Afzaal, Muhammad, Farhan Saeed, Aasma Asghar, Yasir Abbas Shah, Ali Ikram, Huda Ateeq, Muzzamal Hussain, Chigozie E. Ofoedu, and James S. Chacha. "Nutritional and Therapeutic Potential of Soursop." Journal of Food Quality 2022, no. 1 (2022): 8828358.
  38. Corbo, Maria Rosaria, Antonio Bevilacqua, Leonardo Petruzzi, Francesco Pio Casanova, and Milena Sinigaglia. "Functional Beverages: The Emerging Side of Functional Foods: Commercial Trends, Research, And Health Implications." Comprehensive reviews in food science and food safety 13, no. 6 (2014): 1192-1206.