Adedokun Tawakalt O, Matemu Athanasia, Höglinger Otmar, Mlyuka Erasto, Adedeji Akinbode
Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania.
Department of Food Technology and Nutrition, University of Applied Sciences, Upper Austria.
Heliyon. 2022 Apr 28;8(5):e09340. doi: 10.1016/j.heliyon.2022.e09340. eCollection 2022 May.
Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the potential to contribute to the nutrition of people and also enhance food security. This study was carried out to evaluate the quality attributes and storage stability of juice blends of baobab (), pineapple (), and black-plum ( fruits for use as functional beverages. Juice blends were analyzed for physicochemical, antioxidant, and sensory properties. Mineral compositions and storage stability of the pasteurized juice blends at 4 °C for 4 weeks were also investigated. Results showed that the vitamin C contents of individual juices synergistically contributed to the high values observed in the blends (317.45-414.51 mg/L). Juice blends of baobab, pineapple, and black-plum fruits are good sources of calcium (57-153 mg/L), magnesium (71-130 mg/L) and antioxidants (ascorbic acid, total polyphenol contents (65-104 mg GAE/100 mL), scavenging ability (105.97-359.71 μmol TE/100 mL), and reducing potential (1376-1829 μMFe L) the consumption of which will promote human health. Blending enhanced the sensory qualities of the individual juices with improved taste and consumer acceptability. The juice blends kept well for two weeks at 4 °C though the color becomes less intense at the end of the storage period. These findings suggest that baobab-fruit pulp, pineapple, and black-plum fruits can be major ingredients in producing a consumer acceptable anti-oxidant rich functional beverage for optimal benefits to consumers.
几种未得到充分利用的热带水果具有特殊的微量营养素和植物化学成分，有潜力为人们的营养做出贡献并增强粮食安全。本研究旨在评估猴面包树果、菠萝和黑李子混合果汁用作功能性饮料的品质特性和储存稳定性。对混合果汁的理化性质、抗氧化性能和感官特性进行了分析。还研究了巴氏杀菌后的混合果汁在4℃下储存4周的矿物质组成和储存稳定性。结果表明，各单一果汁中的维生素C含量协同作用，使得混合果汁中的维生素C含量较高（317.45 - 414.51毫克/升）。猴面包树果、菠萝和黑李子混合果汁是钙（57 - 153毫克/升）、镁（71 - 130毫克/升）和抗氧化剂的良好来源（抗坏血酸、总多酚含量（65 - 104毫克没食子酸当量/100毫升）、清除能力（105.97 - 359.71微摩尔TE/100毫升）和还原能力（1376 - 1829微摩尔铁/升）），饮用这些果汁将促进人体健康。混合增强了各单一果汁的感官品质，改善了口感并提高了消费者接受度。混合果汁在4℃下能良好保存两周，不过在储存期结束时颜色会变淡。这些研究结果表明，猴面包树果果肉、菠萝和黑李子可作为主要成分，生产出消费者可接受的富含抗氧化剂的功能性饮料，为消费者带来最佳益处。
