The Adansonia digitate L. known as
Baobab is the only species present in West Africa and grows wild. All parts of
the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is
used as raw material in small and medium enterprises (SMEs) for making juices,
concentrates, jams, powder. Drinks or juices from baobab are highly appreciated
by consumers; however rapid fermentation can happen even after pasteurization
that can shorten their shelf-life. A Doehlert experimental design was used to
find a good scale of heat treatment ensuring a proper conservation of baobab
juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good
sanitary quality that meets the international standards.
References
[1]
Cisse, M., Sakho, M., Dornier, M., Diop, C.M. and Reyes, M. (2008) Characterization of the Baobab Fruit and Study of Its Transformation into Nectar. Fruits, 64, 19-34. https://doi.org/10.1051/fruits/2008052
[2]
Berhaut, J. (1974) Illustrated Flora of Senegal. Volume 2, Clairafrique. Dakar, Senegal.
[3]
Samba, S.A.N. (1995) Adansonia digitata, le baobab. Inst Senegal Rearch Agric (ISRA). Dir. Rech, Prod.
[4]
Kerharo, J. and Adam, J.G. (1974) The Traditional Senegalese Pharmacopoeia: Medicinal and Toxic Plants, Vigot Frères.
[5]
Kumar, C.M.K., Yugandhar, P. and Savithramma, N. (2016) Biological Synthesis of Silver Nanoparticles from Adansonia digitata L. Fruit Pulp Extract, Characterization, and Its Antimicrobial Properties. Journal of Intercultural Ethnopharmacology, 5, 79-85. https://doi.org/10.5455/jice.20160124113632
[6]
Wickens, G. (1982) The Baobabs-Africa’s Upside-Down Tree. Kew Bulletin, 37, 173-209. https://doi.org/10.2307/4109961
[7]
Diop, A.G., Sakho, M., Dornier, M., Cisse, M. and Reyes, M. (2005) The African Baobab (Adansonia digitata L): Main Characteristics and Uses. Fruits, 61, 55-69. https://doi.org/10.1051/fruits:2006005
[8]
Sibibe, M. and William, J.T. (2002) Baobab Adansonia digitata—Fruits for the Future. International Center for Underutilized Crops (ICUC), Southampton.
[9]
Codja, J.T.C. and Foton, B.K. (2001) The Baobab, a Multi-Use Species in Benin. International Center for Integrated Eco-Development (CECODI), Cotonou.
[10]
Soloviev, P., Niang, T.D., Gaye, A. and Totte, A. (2004) Variability of the Physicochemical Characteristics of the Fruits of Three Woody Picking Species, Harvested in Senegal: Adansonia digitata, Balanites aegytiaca and Tamarindus indica. Fruits, 59, 109-119. https://doi.org/10.1051/fruits:2004011
[11]
Muthai, K.U., Karori, M.S., Muchugi, A., Indieka, A.S., Dembele, C., Mng’omba, S. and Jamnadass, R. (2017) Nutritional Variation in Baobab (Adansonia digitata L.) Fruit Pulp and Seeds Based on Africa Geographical Regions. Food Science and Nutrition, 5, 1116-1129. https://doi.org/10.1002/fsn3.502
[12]
Kamatou, G.P.P., Vermaak, I. and Viljoen, A.M. (2011) An Updated Review of Adansonia digitata: A Commercially Important African Tree. South African Journal of Botany, 77, 908-919. https://doi.org/10.1016/j.sajb.2011.08.010
[13]
Gebauer, J. and Luedeling, E.A. (2013) Note on the Baobab Adansonia digitata L. in Kordofan, Sudan. Genetic Resources and Crop Evolution. Springer, Science Business Media, Dordrecht. https://doi.org/10.1007/s10722-013-9964-5
[14]
Doehlert, D.H. (1970) Uniform Shell Design. Journal of the Royal Statistical Society. Series C (Applied Statistics), 19, 231-239. https://doi.org/10.2307/2346327
[15]
AOAC Fruits and Fruits Products (1990) Official Methods of Analysis of the Association of Official Analytical Chemists International. Arlington.
[16]
Georgé, S., Brat, P., Alter, P. and Amiot, M.J. (2005) Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products. Journal of Agricultural and Food Chemistry, 53, 1370-1373. https://doi.org/10.1021/jf048396b
[17]
European Economic Community (1979) Determination of Reducing Sugars Expressed as Invert Sugar or Dextrose Equivalent; Luff-Schoorl Method. Official Journal of the European Communities, 239, 41-43.
[18]
Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M. and Amiot, M.J. (2007) Thermal Degradation of Antioxidant Micronutrients in Citrus Juice: Kinetics and Newly Formed Compounds. Journal of Agricultural and Food Chemistry, 55, 4209-4216. https://doi.org/10.1021/jf0700529
[19]
ISO 4833-2:2013 Microbiology of the Food Chain—Horizontal Method for the Enumeration of Microorganisms—Part 2: Colony Count at 30 Degrees C by the Surface Plating Technique [Internet].
[20]
Microbiology Method—General Guidelines for Counting Yeasts and Molds—Colony Counting Technique at 25 °C (NF ISO 7954—August 1988) [Internet].
[21]
Lee, W.C., Yusof, S., Hamid, N.S.A. and Baharin, B.S. (2006) Optimizing Conditions for Enzymatic Clarification of Banana Juice Using Response Surface Methodology (RSM). Journal of Food Engineering, 73, 55-63. https://doi.org/10.1016/j.jfoodeng.2005.01.005
[22]
Lee, W.C., Yusof, S., Hamid, N.S.A. and Baharin, B.S. (2006) Optimizing Conditions for Hot Water Extraction of Banana Juice Using Response Surface Methodology (RSM). Journal of Food Engineering, 75, 473-479. https://doi.org/10.1016/j.jfoodeng.2005.04.062
[23]
Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., et al. (2004) The Effect of High Pressure Processing on the Microbial, Physical and Chemical Properties of Valencia and Navel Orange Juice. Innovative Food Science and Emerging Technologies, 5, 135-149. https://doi.org/10.1016/j.ifset.2003.11.005
[24]
Rodríguez-G, V.M., Femeniab, A., González-Laredoa, R.F., Rocha-Guzmána, N.E., Gallegos-Infantea, J.A., Candelas-Cadilloc, M.G., Ramírez-Bacac, P., Simalb, S. and Rosselló, C. (2011) Effects of Pasteurization on Bioactive Polysaccharide Acemannan and Cell Wall Polymers from Aloe barbadensis Miller. Carbohydrate Polymers, 86, 1675-1683. https://doi.org/10.1016/j.carbpol.2011.06.084
[25]
Chen, Y., Yu, L.J. and Rupasinghe, H.V. (2013) Effect of Thermal and Non-Thermal Pasteurisation on the Microbial Inactivation and Phenolic Degradation in Fruit Juice: A Mini-Review. Journal of the Science of Food and Agriculture, 93, 981-986. https://doi.org/10.1002/jsfa.5989
[26]
Laorko, A., Tongchitpakdee, S. and Youravong, W. (2013) Storage Quality of Pineapple Juice Non-Thermally Pasteurized and Clarified by Microfiltration. Journal of Food Engineering, 116, 554-561. https://doi.org/10.1016/j.jfoodeng.2012.12.033
[27]
Urosevic, T., Povrenovic, D., Vukosavljevic, P., Urosevic, I. and Stevanovic, S. (2017) Recent Developments in Microfiltration and Ultrafiltration of Fruit Juices. Food and Bioproducts Processing, 106, 147-161. https://doi.org/10.1016/j.fbp.2017.09.009
[28]
Paraskeva, P. and Graham, N.J.D. (2005) Treatment of a Secondary Municipal Effluent by Ozone, UV and Microfiltration: Microbial Reduction and Effect on Effluent Quality. Desalination, 186, 47-56. https://doi.org/10.1016/j.desal.2005.04.057
