African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 946

Full Length Research Paper

Microbial quality and visual appearance of traditional baobab fruit nectar during storage

Nafissatou DIOP NDIAYE
  • Nafissatou DIOP NDIAYE
  • Department of Fruits and Vegetables processing, Institute of Food Technology, Route des Pères Maristes, B.P. 2765, Dakar - Hann, Sénégal.
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Adjaratou BASSE DIENG
  • Adjaratou BASSE DIENG
  • Laboratory of food microbiology, Institute of Food Technology, Route des Pères Maristes, B.P. 2765, Dakar - Hann, Sénégal.
  • Google Scholar
Mor DIEYE
  • Mor DIEYE
  • Department of Fruits and Vegetables processing, Institute of Food Technology, Route des Pères Maristes, B.P. 2765, Dakar - Hann, Sénégal.
  • Google Scholar
Mady CISSE
  • Mady CISSE
  • Ecole Supérieure Polytechnique de Dakar, Laboratoire d’électrochimie / Génie des Procédés, Dakar - Hann, Sénégal.
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  •  Received: 15 June 2022
  •  Accepted: 26 September 2022
  •  Published: 31 October 2022

Abstract

In Senegal, traditional baobab (Adansonia digitata L.) fruit nectar (T-BFN) is the most popular drink from baobab fruit pulp and its consumption helps to fight poverty, malnutrition and generate income along the Senegalese value chain of non-timbered forest products. However, for a better competitiveness in the local market, traditional baobab fruit nectar must be microbiologically stable with an attractive visual aspect. The aim of this study is to evaluate the microbial quality during storage, and the impact of some treatments like homogenization on the visual appearance of traditional baobab fruit nectar processed in Senegal. The microbial shelf-life of pasteurized traditional baobab fruit nectar and the effect of homogenization at 0, 5, 8, 12, 13 and 14 MPa on the stability of visual appearance during storage have been studied. Pasteurized traditional baobab fruit nectar could be stored up to 190 days at 4°C without microbial spoilage. Homogenization at 14MPa stabilized the visual appearance of traditional baobab fruit nectar without sedimentation of the pulp or clarification for days at 4°C. In combination with pasteurization, homogenization may be addressed as an effective tool to prevent pulp sedimentation in traditional bottled baobab fruit nectar.

 

Key words: Baobab fruit nectar, microbial quality, visual appearance, storage, homogenization pressure, pulp sedimentation.