EC Nutrition

Objective: Compare the effect of conventional thermal pasteurization and microwave pasteurization on the phenolic, carotenes, antioxidants, and vitamin C of baobab fruit.

Methods: Samples were brought from the local market in Wad-Madani, Sudan, washed, and soaked. Physiochemical analysis and rheological properties of baobab nectar was determined with optimum formulated of baobab nectar was established as follows: the flotation ratio (pulp: water) was 1:7 at pH 3.12.

Result: The vitamin C and phenolic compounds of baobab fruit were 335.23 ± 1.33 mg/100g and 3110 ± 1.67 mg/100g respectively. Baobab nectar treated with conventional heating contained 95.83 mgL^-1 vitamin C, 80 mg/100 ml total phenols, 130 mg/100 ml carotenoids and 49.12.% antioxidant while baobab nectar treated with microwave pasteurization contained 97.12 mgL^-1 vitamin C, 90 mg/100 ml total phenols, 70 mg/100 ml carotenoids and 52.63% antioxidant.

Conclusion: One of the technological innovations that are frequently researched on a wide range of food products is microwave treatment, which causes rapid heat transfer and preserves the functional properties of foods. Microwaving had a positive effect on all samples and increases the total soluble solid, total sugar, and antioxidant in all baobab fruit nectar. Therefore, microwave treatment could be used in place of thermal pasteurization.

 Keywords: Baobab Fruit; Microwave; Thermal Pasteurization; Fruit Juices; Ascorbic Acid

1. , et al. “The microbiological quality of commercial fruit juices-current perspectives”. Bangladesh Journal of Microbiology 35.2 (2018): 128-133.
2. Piljac-Žegarac., et al. “Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage”. Food Chemistry2 (2009): 394-400.
3. Cullen P J. “Ozone processing for food preservation: An overview on fruit juice treatments”. Ozone: Science and Engineering 3 (2010): 166-179.
4. T Adedokun. “Formulation of functional beverage from a blend of baobab (Adansonia-digitata), pineapple (Comosus ananas) and black-plump (Syzygium cumini) fruits”. Nelson Mandela African Institution of Science and Technology, Theses, MSc (2022).
5. Silva FVM and PA Gibbs. “Thermal pasteurization requirements for the inactivation of Salmonella in foods”. Food Research International 2 (2012): 695-699.
6. Igual M., et al. “Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice”. Food Chemistry2 (2010): 291-299.
7. Saad S. “Evaluation of physico-chemical properties of some mixture juices”. Zagazig Journal of Agricultural Research 2 (2017): 617-634.
8. Ephrem A., et al. “Variation in biochemical composition of baobab (Adansonia digitata) pulp, leaves and seeds in relation to soil types and tree provenances”. Agriculture, Ecosystems and Environment 157 (2012): 94-99.
9. Monteiro S., et al. “Nutritional properties of baobab pulp from different Angolan origins”. Plants 17 (2022): 2272.
10. Prosky L. “Determination of total dietary fiber in foods and food products: Collaborative Study”. Journal of the Association of Official Agricultural Chemists 4 (1985): 677-679.
11. Azzatul JF. “Characteristics of rambutan (Nephelium lappaceum) seed fat fractions and their potential application as cocoa butter improver”. Food Research 4.3 (2020): 852-859.
12. Atkins P., et al. “Physical chemistry (Eleventh edition)”. Oxford university press (2023).
13. Tiencheu B., et al. “Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)”. Heliyon6 (2021): e07177.
14. Talasil U., et al. “Clarification, preservation, and shelf life evaluation of cashew apple juice”. Food Science and Biotechnology3 (2012): 709-714.
15. Rabie MA., et al. “Effect of pasteurization and shelf life on the physicochemical properties of physalis (Physalis peruviana) juice”. Journal of Food Processing and Preservation 39.6 (2014): 1051-1060.
16. Seçilmişoğlu Ü R and Demirkol O. “Enrichment of functional properties of white chocolates with cornellan cherry, spinach and pollen powder”. GIDA/The Journal of Food5 (2016): 311-316.
17. Rodriguez D. “Determination of α- and β-carotene in fruits and vegetables by high-performance liquid chromatography”. Canadian Institute of Food Science and Technology Journal 3 (1982): 165-169.
18. MA Osman. “Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility”. Plant Foods for Human Nutrition 1 (2004): 29-33.
19. IY Erwa., et al. “Proximate and elemental composition of baobab fruit (Adansonia digitata L) Pulp”. Journal of Chemical, Biological and Physical Sciences 1 (2018): 42-51.
20. AA Abdalla., et al “Production and quality assessment of instant baobab (Adansonia digitata)”. Advance Journal of Food Science and Technology 2.2 (2010): 125-133.
21. SD Darr., et al. “Africa’s wooden elephant: the baobab tree (Adansonia digitata) in Sudan and Kenya: a review”. Genetic Resources and Crop Evolution 63 (2016): 377-399.
22. DT Tembo., et al. “Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi”. Journal of Food Composition and Analysis 58 (2017): 40-51.
23. C Ibrahima., et al. “Biochemical and nutritional properties of baobab pulp from endemic species of Madagascar and the African mainland”. African Journal of Agricultural Research 47 (2013): 6046-6054.
24. MA Rabie and AZ Soliman. “Effect of pasteurization and shelf life on the physicochemical properties of physalis (Physalis peruviana) juice”. Journal of Food Processing and Preservation 39.9 (2015): 1051-1060.
25. M Rodrigo. “Effect of PEF and heat pasteurization on the physical - chemical characteristics of blended orange and carrot juice”. LWT - Food Science and Technology 10 (2006): 1163-1170.
26. K Mm., et al “Effects of conventional and microwave heating pasteurization on effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice”. Journal of Food Processing and Technology 7 (2017): 1-4.
27. CC Sew. “Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage”. International Food Research Journal 3 (2012): 1131-1136.
28. HS Lee and GA Coates. “Effect of thermal pasteurization on Valencia orange juice color and pigments”. LWT - Food Science and Technology 1 (2003): 153-156.
29. HW Yeom., et al. “Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization”. Journal of Agricultural and Food Chemistry 10 (2000): 4597-4605.
30. J Esteve., et al. “Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice”. Food Control2 (2007): 151-158.
31. MH Choi., et al. “Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage”. Food Research International 8 (2002): 753-759.