Muhammad Abdullahi Idris, Rilwan Abdulrashid, Nouruddeen Zahrau Bamalli, Ejiohuo Ovinuchi, Al-Habsi Nasser
Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Kano 713101, Nigeria.
Department of Food Science and Nutrition, Sultan Qaboos University, Al-Khoudh P.O. Box 34, Muscat 123, Oman.
Polymers (Basel). 2025 May 19;17(10):1396. doi: 10.3390/polym17101396.
Baobab ( L.) fruit pulp (BFP) is particularly noted for its high concentrations of bioactive compounds, including polyphenols, vitamins (notably vitamin C), and dietary fiber, surpassing common fruits such as oranges in ascorbic acid content. Despite its long-standing use in local communities as a functional food ingredient, BFP drinks face significant challenges related to their sensory parameters and shelf life, particularly due to rapid microbial growth under tropical conditions. This study investigated the effects of two hydrocolloids, xanthan gum (XG) and carboxymethyl cellulose (CMC), on the viscosity, shelf-life stability, and consumer acceptance of BFP drinks. Seven samples were formulated with these hydrocolloids at different concentrations, namely, BXG1 (95% BFP:5% XG), BXG2 (90% BFP:10% XG), BXG3 (85% BFP:15% XG), BCMC1 (95% BFP:5% CMC), BCMC2 (90% BFP:10% CMC), and BCMC3 (85% BFP:15% CMC), alongside a control sample (100% BFP) and a commercially synthetic drink (CSD) for comparison. The results indicate that BFP drink sample (BXG1) stored under refrigeration (4 °C) for up to 14 days retains acceptable sensory qualities with minimal microbial growth (9 CFU/mL). However, storing at room temperature (ca. 25 ± 2 °C) led to rapid microbial proliferation (oral observation) within four days. These findings also confirm that BFP drinks can provide significant nutritional value, offering 330.64 kcal/100 g of metabolizable energy. This study suggests that, while BFP drinks offer several healthy benefits, enhancing their stability using hydrocolloids and appropriate storage conditions is essential. Future studies should focus on the incorporation of natural preservatives to enhance their stability while preserving their nutritional integrity.
猴面包树（Adansonia digitata L.）果实果肉（BFP）因其富含生物活性化合物而备受关注，这些化合物包括多酚、维生素（尤其是维生素C）和膳食纤维，其抗坏血酸含量超过了橙子等常见水果。尽管BFP在当地社区长期被用作功能性食品成分，但BFP饮料在感官参数和保质期方面面临重大挑战，特别是在热带条件下微生物生长迅速。本研究调查了两种水胶体，即黄原胶（XG）和羧甲基纤维素（CMC），对BFP饮料的粘度、保质期稳定性和消费者接受度的影响。用这些水胶体以不同浓度配制了七个样品，即BXG1（95%BFP:5%XG）、BXG2（90%BFP:10%XG）、BXG3（85%BFP:15%XG）、BCMC1（95%BFP:5%CMC）、BCMC2（90%BFP:10%CMC）和BCMC3（85%BFP:15%CMC），同时设置了一个对照样品（100%BFP）和一种市售合成饮料（CSD）用于比较。结果表明，在冷藏（4°C）条件下储存长达14天的BFP饮料样品（BXG1）保留了可接受的感官品质，微生物生长极少（9 CFU/mL）。然而，在室温（约25±2°C）下储存导致四天内微生物迅速增殖（肉眼观察）。这些发现还证实，BFP饮料可以提供显著的营养价值，每100克可提供330.64千卡的可代谢能量。本研究表明，虽然BFP饮料有诸多健康益处，但使用水胶体和适当的储存条件来提高其稳定性至关重要。未来的研究应专注于添加天然防腐剂以提高其稳定性，同时保持其营养完整性。
