{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T04:53:24Z","timestamp":1790139204296,"version":"4.0.1"},"reference-count":50,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2021,6,25]],"date-time":"2021-06-25T00:00:00Z","timestamp":1624579200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The use of medicinal herbs in food processing to improve food quality and human health is growing in sub\u2010Saharan Africa. Herbal infusions have perceived medicinal benefits. This study investigated the effect of incorporating <jats:italic>L.\u00a0javanica<\/jats:italic> extract on the phenolic, physicochemical, and sensory properties of a <jats:italic>Uapaca<\/jats:italic> <jats:italic>kirkiana<\/jats:italic> fruit\u2010based wine. The fruit and <jats:italic>L.\u00a0javanica<\/jats:italic> 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\u00b0C, pH of 3.4, inoculum concentration of 9.5% (v\/v) (<jats:italic>Saccharomyces cerevisiae<\/jats:italic>), and <jats:italic>L.\u00a0javanica<\/jats:italic> extract concentration of 10% (v\/v). The produced wine had a pH, total sugar, TSS, total acidity, and vitamin C content of 3.1\u00a0\u00b1\u00a00.2, 3.0\u00a0\u00b1\u00a00.1\u00a0g\/L, 4.8\u00a0\u00b1\u00a00.1%, 5.9\u00a0\u00b1\u00a00.01\u00a0g\/L, and 4.4\u00a0\u00b1\u00a00.1\u00a0mg\/100\u00a0g, respectively. The wine had 12.2\u00a0\u00b1\u00a02.1\u00a0mg GAE\/g, 0.06\u00a0\u00b1\u00a00.01\u00a0mg\/g, and 1.8\u00a0\u00b1\u00a01.1\u00a0mg CE\/g total phenols, tannins, and flavonoids, respectively. The alcohol, free sulfur dioxide (SO<jats:sub>2<\/jats:sub>), AOA, and color values of the produced wine were 10.2\u00a0\u00b1\u00a00.1 alcohol by volume (ABV)%, 58.1\u00a0\u00b1\u00a01.2\u00a0mg\/L, 73.1\u00a0\u00b1\u00a00.1 EC<jats:sub>50<\/jats:sub> mg\/L, and 40.4\u00a0\u00b1\u00a02.1% yellow, respectively. The flavor, color, and overall acceptance of the produced wine were rated as \u201cgood\u201d and were significantly different (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a0.05) from control wine. The addition of <jats:italic>L.\u00a0javanica<\/jats:italic> extracts enhanced total phenol, color, and sensory properties of the wine. The utilization of <jats:italic>U.\u00a0kirkiana<\/jats:italic> fruit by incorporating <jats:italic>L.\u00a0javanica<\/jats:italic> infusion can reduce postharvest losses and improve nutrition and health.<\/jats:p>","DOI":"10.1002\/fsn3.2432","type":"journal-article","created":{"date-parts":[[2021,6,25]],"date-time":"2021-06-25T15:37:43Z","timestamp":1624635463000},"page":"4539-4549","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["The effect of incorporating herbal (<i>Lippia javanica<\/i>) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9465-7171","authenticated-orcid":false,"given":"Armistice","family":"Chawafambira","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Chinhoyi University of Technology Chinhoyi Zimbabwe"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,6,25]]},"reference":[{"key":"e_1_2_10_2_1","first-page":"33","article-title":"Flavour improvement in apples and pears through plant breeding","volume":"20","author":"Alston F. 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