Palm wine, a traditional alcoholic beverage derived from the spontaneous fermentation of palm sap, serves as a cultural and nutritional staple across tropical regions of Africa, Asia, and Latin America. This review delves into the intricate microbial ecosystems and biochemical pathways that underpin palm wine production, emphasizing its unique terroir-driven sensory profile and health-promoting properties. Unlike commercial fermented beverages, palm wine’s fermentation relies on autochthonous microbial communities predominantly Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter species that are shaped by biogeographical factors such as palm species (Elaeis guineensis in West Africa, Borassus flabellifer in South Asia), climatic conditions, and artisanal tapping practices. These microbes orchestrate a dynamic metabolic interplay, converting sucrose-rich sap into ethanol (up to 5.28% w/v), organic acids (lactic acid: 0.05–4.7%; acetic acid: 0.01–0.24%), and volatile compounds (e.g., ethyl lactate, phenylethyl alcohol), which collectively define its effervescence, acidity, and complex flavor bouquet. Beyond its role as a social lubricant, palm wine harbors significant nutritional and therapeutic value, including B-vitamins, potassium, magnesium, and antioxidants. Emerging evidence highlights its probiotic potential, with lactic acid bacteria and yeast strains exhibiting antimicrobial, anti-inflammatory, and anti-diabetic properties. However, challenges such as rapid spoilage (<48 hours), inconsistent ethanol content, and contamination risks (e.g., Klebsiella pneumoniae) underscore the need for innovative preservation strategies, including controlled fermentation with tailored starter cultures and non-thermal pasteurization. By elucidating the nexus between microbial ecology, flavor chemistry, and health benefits, this work advocates for palm wine’s recognition as a functional food and its integration into sustainable agro-industrial value chains.

The investigation was on the bio profiling of selected tropical fruits for extraction and quantification of pigments and nutrients present in them. The study revealed significant variations in the biochemical constituents and pigments of different tropical fruit arils. The total phenolic content ranged from 1300 to 2200 mg GAE per 100 g, with longan and nutmeg arils exhibiting the highest levels. Anthocyanin content varied between 0.162 and 14.82 mg, with nutmeg aril containing the highest amount. Total carotenoid levels ranged from 0.294 to 5.758 mg, with longan showing the highest concentration. Protein content varied from 0.010 to 0.022 mg, being most abundant in pomegranate, while starch content ranged from 0.0062 to 0.0093 mg, with nutmeg containing the highest amount. The findings indicated that arils are rich in anthocyanins, proteins, phenols, and starch, offering various health benefits, including antioxidant, anti-inflammatory, and immunity-boosting properties. Coloured arils were found to contain higher anthocyanin levels, while white fleshy arils were richer in carotenoids. The consumption of arillated fruits was observed to serve as a natural remedy for depression, stress reduction, and fatigue relief, reinforcing their importance in a healthy diet.

Soft rot disease in cabbage, primarily caused by bacterial pathogens, remains a major challenge to vegetable production globally. Conventional chemical treatments raise environmental and health concerns, necessitating the exploration of eco-friendly alternatives such as botanical extracts. This study aimed to evaluate the effectiveness of garlic (Allium sativum) and ginger (Zingiber officinale) extracts in managing soft rot incidence in cabbage under greenhouse conditions. The experimental setup involved multiple treatment concentrations (15%–50%) of garlic and ginger extracts, and their impact on soft rot disease incidence, severity, and cabbage plant health was assessed using survival analysis, ANOVA, and logistic regression techniques. Initial Chi-Square and ANOVA analyses showed statistically significant effects of garlic and ginger treatments on reducing soft rot incidence (Chi-Square = 96.6504, p < 0.0001; ANOVA F = 266.01, p < 0.0001). Treatments T1 and T4 exhibited the lowest incidence rates (mean = 0.15), while T6 showed the highest (mean = 0.2333), indicating variation in efficacy across treatments. Survival analysis using Log-Rank and Wilcoxon tests yielded mixed results. While general treatment application showed statistically significant differences (Log-Rank p = 0.0007; Wilcoxon p = 0.0016), survival tests across different treatment concentrations (15%–50%) were not significant (p > 0.05), suggesting that while garlic and ginger reduce soft rot overall, increasing concentration does not necessarily enhance efficacy. Logistic regression also confirmed the lack of significant differences among treatment concentrations in terms of failed plants and number of plants affected (p > 0.05). The model summary revealed a high R² value (0.9288), indicating that 92.88% of the variance in soft rot incidence was explained by garlic and ginger treatments, confirming strong model reliability and predictive power. Furthermore, leaf damage analysis showed the 20% treatment concentration as relatively effective (mean affected leaves = 1.29 ± 0.18), offering a promising middle ground for balancing efficacy and resource use. The study concluded that garlic and ginger extracts significantly reduce the incidence of soft rot in cabbage, validating their potential as sustainable plant disease management options. However, varying concentrations did not yield significantly different results, indicating that optimal application may be achieved at moderate levels such as 20%. These findings support the integration of botanical treatments into integrated pest management (IPM) strategies but also highlight the need for further field-level trials to validate efficacy under diverse environmental conditions.