The Sapotaceae family includes various fruit species of ecological, economic, and nutritional importance, among which Pouteria sapota (mamey sapote), Manilkara zapota (zapote chico), Pouteria campechiana (canistel), and Pouteria viridis (zapote verde) stand out, widely distributed throughout Mesoamerica. These species have traditionally been used as a source of food, natural medicine, and other products of cultural value. In recent decades, there has been growing scientific interest in studying their phytochemical composition, which has led to the identification of important secondary metabolites such as phenolic compounds, carotenoids, flavonoids, and triterpenes, associated with beneficial health effects. This article summarizes and analyzes the available information on their diversity, traditional use, chemical composition, and biological activities. It also highlights research opportunities aimed at the development of functional products, therapeutic applications, and nutraceuticals, as well as the sustainable use of these species. 

Sapotaceae Family Fruits from Central America: Botanical, Phytochemical and Nutraceutical Insights—A Review

Aims: Neglected or underutilized plant species, such as sapodilla (Manilkara zapota), which play a substantial role in the livelihoods of populations but whose potential remains still under-exploited, deserve particular attention from researchers to a better knowledge of its food applications. This study aims to develop a novel drink based on sapodilla fruit and other known ingredients with acceptable sensory, microbiological and physicochemical characteristics. 
Place and Duration of Study: The study was carried out at Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles of the Université Nationale d'Agriculture (UNA) in Benin between June and September 2021. 
Methodology: Flavored beverages with the essential oil of Cymbopogon citratus were formulated from sapodilla puree and pineapple juice following a mixing plan. The microbiological, organoleptic and physicochemical analyzes of formulated cocktail were then carried out by standard methods. 
Results: All the formulated drinks presented a satisfactory microbiological quality. The E5 formula containing 10% of the sapodilla puree and 90% of the juice of pineapple and the essential oil of C. citratus was the most accepted by tasters. This beverage had a pH of 5.46±0.06, a total soluble solid of 17.25±0.35 ºBrix and a specific gravity of 1.08±0.01. The titratable acidity, total ash and dry matter content were 0.80±0.01 g/100g, 0.19±00% and 15.28±1.07 respectively. 
Conclusion: The fruit of sapodilla can be valued through good quality drinks which can be popularized after a nutritional characterization.

Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

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Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil