Introduction

The White Sapote (Casimiroa edulis) also commercially known as Mexican apple, Casimiroa, Sapote Blanc is a drupe that is 6–11 cm in diameter, weighs between 70 and 700 g, and has a thin skin that can range in colour from greenish-yellow to yellow to golden yellow belonging to the family Rutaceae. 

It is usually propagated by seed, although in California and Florida in the middle of summer, grafting is done using vegetative methods; in New Zealand, air layering is done. The pulp is white to off-white, smooth, and sweet. A slightly bitter aftertaste may be left in the mouth by some types of seedling fruit, especially the pulp adjacent to the peel. The pulp of the mature fruit has no fibre and is incredibly soft, white, cream, or yellowish in colour. The fruit's interior has a rough texture, is sweet, and tastes a lot like peaches or bananas.¹ Because of its edible fruits, Egypt cultivates a small amount of white sapote trees. 

Different levels of dried white sapote fruit (DWSF) were used as a milk fat substitute in probiotic goat yoghurt drinks, along with yoghurt cultures of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11, because of their medical and functional properties. Because the white sapote trees in Egypt are inferred from the seed, there is a significant variance in the trees' ability to bear fruit. The plant is well-known for its high biomass output and for being established and managed with the least amount of agricultural practices. Yoghurt is thought to offer several health benefits, such as improved lactose utilisation, cancer prevention, gut flora balance preservation, and decreased serum cholesterol Levels.² 

The process of dehydrating fresh fruit and vegetable products involves applying heat to eliminate moisture from them. Reducing microbial activity and deterioration while extending the product's shelf life is its main goal. Fresh fruit and vegetable conversion to dried goods offers many benefits, such as significant weight and volume savings and a suggested decrease in transportation expenses. 

The majority of the dried food products available in the food industry for various applications are food powders, which include flour, spices, fruit drink powder, instant coffee, and powdered milk. The process used and the parameters selected have a significant impact on the quality of the powder. Fruits and vegetables can be dried, depending on the intended use and functionality of the dried product.¹⁰ 

Yoghurt that contains Lactobacillus acidophilus (L. acidophilus La-5) and Bifidobacterium bifidum Bb-12 (B. bifidum Bb-12) also promotes the growth of beneficial bacteria in the intestines, supports healthy cellular function, and strengthens the immune system's defences. Additionally, it boosts the colon's production of immunoglobulin (A), which strengthens the area's defences against gastroenteritis.³ 

According to recent studies, HT-29, SW480, and SW620 colon cancer cell lines respond well to zapotin (5,6,2',6'-tetramethoxyflavone), which is present in the tropical fruit Casimiroa edulis. The HT-29 cells' ability to proliferate was significantly suppressed by zapotin treatment (IC50=2.74x10(-7 M)). When zapotin (molecular weight = 342.35 g/mol; 1 microM for 18, 24, and 48 hours) was administered, cell cycle analysis showed a notable accumulation of cells in the G2-M phase and a concurrent decrease of cells in the G0-G1 phase. 

Every colon cancer cell line treated with zapotin demonstrated increased apoptosis.⁸ White sapote fruits have a high nutritional content, and using the yield in the future to prevent postharvest loss and provide fruit year-round is largely dependent on drying the sliced fruit.

Nutritional profile of white sapote

The fruit is an excellent source of several nutrients, including minerals like sodium, potassium, magnesium, iron, calcium, phosphorus, copper, and zinc, as well as sugar, protein, and bioactive composites (ascorbic acid, phenols, carotenoids, and polyunsaturated fatty acids). The edible and nutritious white sapote fruit contains the minerals sodium, potassium, magnesium, iron, calcium, and phosphorus. 

The fruit has a high carbohydrate content of 160g/kg and is rich in vitamins A and C, with respective contents of 180 and 800 mg/kg of wet weight. They supply fibre, which helps people avoid constipation. According to reports, the fruits have more energy than apples, bananas, mangoes, and guavas, as well as more ash than apples.⁴ When it comes to vitamins, the CasImiroa fruit has less thiamine than apples, bananas, and mangos. 

It was reported that Casimiroa fruit has a riboflavin content of 0.043 mg/100g. Minerals are thought to enhance growth and development and quicken metabolic processes. Phosphorus (66.39 mg/100 g), iron (3.35 mg/100 g), calcium (37.86 mg/100 g), and zinc (5.23 mg/100 g) were the mineral contents of white sapote fruits. Their immunity to a wide range of diseases makes them popular in various forms of traditional medicine.

As an excellent source of various nutrients, white sapote fruits contain carbohydrates, ascorbic acid, phenolic compounds, antioxidant activity, vitamins, and minerals.⁵

Because of the presence of compounds that scavenge free radicals, like ascorbic acid, carotenoids, and polyphenolic compounds like D-quercitol, quercetin, myricitrin, gallic acid, apigenin, etc., sapote fruits have been reported to have the highest antioxidant activity among tropical fruits. 

It has been reported that the edible portion of sapote fruits has an extremely high antioxidant potential (404.75 µm Trolox equivalent/100g).⁶ Plant flavonoids and phenolics in general are well known for their potent antioxidant and free radical scavenger properties. Flavonoids and polyphenols are employed in the treatment and prevention of various illnesses that are primarily linked to free radicals.¹¹ 

Potential applications in immune health

There are many ways to include this nutritional powerhouse with a wide range of health benefits into the diet such as:

• Fresh Fruit: White Sapote as an energising snack by itself or can add it to fruit salads for a taste of the tropics
• Smoothies: For a creamy and nutrient-dense smoothie, blend White Sapote with other fruits like bananas, mangoes, and pineapples
• Desserts: For a healthier twist, try White Sapote in place of cream or custard in desserts like pies, puddings, and ice cream
• Salsas: Diced White Sapote is a tasty and unusual salsa that goes well with grilled fish or chicken. Combine it with tomatoes, onions, cilantro, and lime juice
• Ripe fruit pulp can be treated as a dessert on its own or added to salads and fruit cups. Best served with sugar and cream, sliced into sections

Additionally, it can be blended into marmalades, milkshakes, or ice cream mixes. Because of its bitter flavour, the skin needs to be removed before using it. White sapote can be used to prepare value-added goods like juice, jam, tarts, biscuits, and sherbet. A novel low-fat bio-yoghurt drink made from goat milk can be made with dried white sapote fruit (DWSF). 

The results show that replacing milk fat with different concentrations of DWSF (0, 25, 50, 75, and 100%) improves the physicochemical and rheological characteristics of goat milk yoghurt drinks. The PC, antioxidant activity, and WHC all improved with the addition of DWSF to the yoghurt drink treatments. The hydrophobic interactions between protein molecules may be influenced by the high fibre and carbohydrate content. Because the yoghurt cultures produced volatile phenols and phenolic compounds, the panellists found the sensory evaluation of 

DWSF-based goat yoghurt drinks are appealing. The addition of DWSF aided in the development of probiotic bacteria, allowing the total number of viable cells in probiotic treatments to remain above 10^6 CFU/mL for a period of 15 days. In one instance, the use of pumpkin fruit in the manufacturing of numerous low-fat, healthful dairy products appears to have a bright future.⁷

Safety and considerations

There are a few possible adverse effects to be aware of, even though most people can safely consume white sapote fruit. Although the fruit is edible and nutritious, it should only be eaten in moderation. When pregnant or nursing, it is not safe to consume any preparations made from the leaves, bark, or seeds. Fruit allergies are possible in certain individuals, particularly in those who are allergic to birch pollen. 

Furthermore, if someone eats too much white sapote at once, they may have diarrhoea or other digestive problems. Sugar content is high in sapote because it is naturally sweet. Sweet potatoes naturally contain sugar, but too much sugar can be harmful to your health. When consumed in excess, it raises the risk of developing diseases like diabetes, contributes to dental issues, and causes weight gain. 

It is safe to consult a registered dietitian before incorporating anything new into your diet. The fruit has a number of large, whitish seeds that, some reports suggest, are extremely toxic when consumed raw by humans and animals.⁹

Summary

In summary, white sapote is a nutrient-dense fruit with a host of health advantages. It has several benefits such as anti-inflammatory, anti-cancerous, digestive health, boosting immune health and so on. Consuming White Sapote in your diet can improve your general health and wellbeing, whether you choose to eat it raw, pureed into smoothies, cooked into sweet or savoury dishes. 

However, it also has certain adverse effects like allergies and diarrhoea. Hence it is essential to consider the recommendation of dieticians about the safe consumption of white sapote. It is possible that more research would be conducted in order to unwrap the other potential benefits of white sapote and other members of the family Rutaceae.