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

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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. 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.

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