Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits

Tawakalt O Adedokun; Athanasia Matemu; Otmar Höglinger; Erasto Mlyuka; Akinbode Adedeji

doi:10.1016/j.heliyon.2022.e09340

Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits

Heliyon. 2022 Apr 28;8(5):e09340. doi: 10.1016/j.heliyon.2022.e09340. eCollection 2022 May.

Authors

Tawakalt O Adedokun¹, Athanasia Matemu¹, Otmar Höglinger², Erasto Mlyuka³, Akinbode Adedeji⁴

Affiliations

¹ Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania.
² Department of Food Technology and Nutrition, University of Applied Sciences, Upper Austria.
³ Department of Sustainable Agriculture, Biodiversity and Ecosystems Management, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha, Tanzania.
⁴ Department of Biosystemss and Agricultural Engineering University of Kentucky, USA.

Abstract

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 (Adansonia digitata), pineapple (Ananas comosus), and black-plum (Syzygium cumini) 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 μMFe²⁺ 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.

Keywords: Baobab; Black-plum; Functional beverage; Novel juice blend; Pineapple; Underutilized fruits.