Fruit Pulp Powder Research Articles

Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties

Adansonia digitata L (Baobab) is a large plant species which thrives in many semiarid regions of the world with remarkable economic and nutritional importance. In Ethiopia, it grows in deserts and hot lowlands. Industrially, baobab fruit pulp (powder) is used for producing good quality jams. This study was carried out to (a) develop a formulation protocol for producing high-quality baobab jam, (b) characterize the jam using standard physicochemical, microbiological, and sensory evaluation methods, and (c) examine the effects of time and temperature of storage on the quality as well as shelf life of the jam. Out of the seven formulations tested, a formulation enriched with 55 g table sugar, 45 g baobab fruit powder, 0.50 g ascorbic acid, and 0.40 to 0.60 g citrus pectin jelling (formulation no. 6) and another one enriched with 60 g table sugar, 40 g baobab fruit powder, 0.50 g ascorbic acid, and 0.40 to 0.60 g citrus pectin jelling (formulation no. 7) resulted in the best jam products. The jam product of formulation no. 7 enriched with 0.50 g ascorbic acid and 0.60 g citrus pectin jelling was better in terms of storage stability and sensory acceptability. Increasing storage time (up to 45 to 90 days) and temperature (from 10–12°C to 25–27°C) lowered the products’ nutritional quality and sensory acceptability. High-microbial growths were observed in the products stored at higher temperature longer, but all the microbial loads were far below the acceptable limit. In the absence of measures that improve their shelf lives, household and small-scale jam products have to be consumed fresh or within weeks after their preparation.

Formulation and Evaluation of Paracetamol Tablet to Assess Binding Property of Limonia acidissima Pectin

Plants acts as a major source of medicines and are used to formulate various pharmaceutical preparations. Apart from this they act as excellent pharmaceutical aids and excipients.Limonia acidissima is nutritious, easily available, cheap but underutilized fruit. The aim of present research is to isolate the pectin from dried fruit pulp of Limonia acidissima and to assess its binding property. Pectin was extracted by boiling dried fruit pulp powder with water for 7 hrs at pH 3.2 adjusted with citric acid and using ethanol as precipitating agent. Binding property of pectin was assessed using paracetamol as a model drug. Paracetamol granules were prepared by wet granulationmethod. Granules were prepared using starch as disintegrant, calcium carbonate as filler, talc as glidant, Magnesiumstearate as lubricant and varying concentration of pectin as binder and were compressed into respective tablets.A reference batch of starch as binder was prepared to carry out the comparative study and to assess the binding property of pectin. Total four batches of formulation were prepared using different concentrations of pectin. For each formulation pre compression and post compression studies were performed and compared to range asper pharmacopoeias. Tablets were evaluated based on Weight uniformity, Tablet Hardness, Friability, Disintegration and In vitro drug release. The results obtained for all pre-compression and post compression parameters were found within acceptable range of pharmacopoeias. Limonia acidissima pectin can act as excellent binder in dosage forms. In vitro dissolution studies were revealed that batch F3 showed 99.64 % of drug release. In pharmaceutical dosage form like tablet, Limonia acidissima pectin acts as an excellent binder since it is of natural origin and Limonia acidissima fruits were available easily at very low costand proved to be better alternative for synthetic binder.

Bioactivity profiles of six baobab fruit pulp powders via planar chromatography hyphenated with effect-directed analysis

Baobab (Adansonia digitata) fruit pulp has a high nutrient content and has been traditionally used for medicinal purposes (e.g., as an anti-inflammatory and antioxidant agent) that may help protect against chronic diseases. Six different baobab fruit pulp powders were investigated using three different extractants and analyzed by high-performance thin-layer chromatography (HPTLC) hyphenated with antibacterial bioassays and enzyme inhibition assays. The developed non-target effect-directed screening was performed after extraction with pentyl acetate – ethanol 1:1 (V/V) on the HPTLC plate silica gel 60 using toluene – ethyl acetate – methanol 6:3:1 (V/V/V) as mobile phase system and derivatization via the anisaldehyde sulfuric acid reagent for detection. The physico-chemical profiles of the six baobab fruit pulp powder extracts were comparable, although the intensity of some zones was moderately different. The following effect-directed profiling via tyrosinase, α-glucosidase, and acetylcholinesterase inhibition assays as well as antibacterial Aliivibrio fischeri and Bacillus subtilis bioassays revealed one prominent multipotent bioactive compound zone in common, more or less active in all five studied (bio)assays. Via the recording of high-resolution mass spectra, this compound zone was tentatively assigned to coeluting saturated (palmitic acid 16:0 and stearic acid 18:0), monounsaturated (oleic acid 18:1), and polyunsaturated (linoleic acid 18:2 and linolenic acid 18:3) fatty acids. This finding was confirmed by other studies, which already proved individual activities of fatty acids. The first (bio)activity profiling of baobab fruit pulp powders via HPTLC-effect-directed analysis revealed that the baobab fruit could be considered as a functional food, however, further research is needed to study the impact on health and the influences on the bioactivity arising from different climates, years and soils or regions.

Bioactive Compounds and Antioxidant Capacity from Different Fruit Extracts of Aonla (Emblica officinalis Gaertn.)

Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties which is distributed throughout the semi-arid region of northern Madhya Pradesh, Rajasthan, plains of Uttar Pradesh, valley of Himalayas and tropical southern part of India. Aonla is also called as Indian Gooseberry which is nutraceutical rich and also utilized in ayurvedic preparations. The study has been done to access the nutraceutical potential of Aonla from different extracts of fruit pulp powder of a local cultivar. Different extracts of fruit pulp powder i.e., in pure methanol, 80 % ethanol and Ethanol: Ethyl Acetate: Water (4:3:3) were prepared and analyzed for their bioactive compounds and antioxidant capacities. The local cultivar contains a good amount of bioactive compounds and exhibit better antioxidant capacities. Results show that the solvent of Ethanol: Ethyl Acetate: Water in ratio of 4:3:3 showed highest quantity of bioactive compounds extraction and antioxidant activity followed by 80% Ethanol in aonla. While pure methanol was found best for extraction yield and tannin content.

Application of portable near‐infrared spectroscopy for rapid detection and quantification of adulterants in baobab fruit pulp

SummaryBaobab fruit pulp powder (BFPP) is susceptible to economically driven adulteration owing to its incredible nutrient density and rapidly expanding demand worldwide. In this study, a portable NIR spectroscopy (wavelength 900–1700 nm) coupled with chemometrics was used for the detection of BFPP adulteration. BFPP samples separately adulterated with rice flour (RF), wheat flour (WF), and maize flour (MF) at 0%, 1%, 3%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50% and 60% concentrations were subjected to NIR spectroscopy. Two‐class models proved to be reliable with sensitivity and specificity of above 0.98 and an error of below 0.01. Four‐class models attained sensitivity and specificity of above 0.68 and an error of below 0.276. The correlation coefficient (R2) and root mean square error (RMSE) of the prediction set were above 0.88 and below 6.20% respectively for PLSR models. The LODs were also below 13.79%. Therefore, NIR spectroscopy has a promising potential for rapid screening of BFPP adulterations.

Protective Effect of Annona muricata Linn Fruit Pulp Lyophilized Powder against Paracetamol-Induced Redox Imbalance and Hepatotoxicity in Rats

In the current investigation, Annona muricata Linn. lyophilized fruit pulp powder was evaluated for its hepatoprotective activity induced by paracetamol or acetaminophen (APAP). Male Sprague Dawley rats were orally pre-treated for 15 days with A. muricata lyophilized fruit pulp powder at low (1 g/kg b.wt) and high doses (2 g/kg b.wt). Silymarin (100 mg/kg) was administered as the standard drug. Hepatotoxicity was induced using APAP, in a single oral administration of 2.5 g/kg body weight dosage on the 15th day. Aspartate transaminase (AST), alanine transaminase (ALT), and alkaline phosphatase (ALP) were elevated in the APAP group but were found to be significantly reduced in the pre-treated groups in a dose-dependent manner. APAP administration brought down the serum total protein and albumin levels significantly. The activities of superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase were reduced in the APAP administration; further, the reduced glutathione pool in the tissue was also diminished significantly. However, with the administration of Annona lyophilized fruit pulp powder, the level of antioxidant parameters was near normal. A significant increase in lipid peroxidation was observed in the APAP group, while the silymarin, AML, and AMH groups exhibited resistance to lipid peroxidation (LPO), as evident from lower levels of LPO generated. Histopathological examination also revealed considerable tissue damage in the APAP alone treatment group, which was not devastating in the silymarin, AML, and AMH groups. Altogether, the study concludes that the lyophilized fruit pulp of A. muricata is protective against APAP-induced liver injury in rats by modulating the hepatic redox systems.

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study.

The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43mg GAE/100g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model ( and ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model ( and ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681°C and increased with the increase of dragon fruit level in the formulation.

Antidiarrheal Activity of Dialium guineense Willd Fruit Pulp in Wistar Rats.

Objective This study is aimed at evaluating the effects of Dialium guineense Willd fruit pulp powder on diarrhea induced by castor oil in Wistar rats. Materials and Methods Three different tests were carried out. A preventive test by administration of a single dose of 250, 500, 1000, 2000, and 4000 mg/kg before the induction of diarrhea by castor oil. Another preventive test after repeated administration of Dialium guineense at 250, 500, and 1000 mg/kg/day for 8 days, before the induction of diarrhea, was done. The third test was a curative test with a single dose of 250, 500, 1000, and 2000 mg/kg after the induction of diarrhea by castor oil. Results D. guineense fruit pulp at 1000, 2000, and 4000 mg/kg administered before the induction of diarrhea, has significantly delayed diarrhea; reduced the frequency of defecation, reduced the amount of diarrheal stools, and also reduced the purging index, with a degree of inhibition comparable to that of loperamide. But the water content of the stools of the group treated with D. guineense does not change significantly compared to the controls. D. guineense has reduced significantly from 500 mg/kg the diarrhea induced by castor oil after 8 days of treatment. It appears that the doses of 250 and 500 mg/kg, which were not effective with the single-dose preventive test, significantly delayed diarrhea; reduces the frequency of diarrheal stools and also reduces the purging index. D. guineense administered, after the induction of diarrhea, by castor oil has significantly reduced the diarrhea from 250 mg/kg. Conclusion The fruit pulp of D. guineense has showed antidiarrheal activities in Wistar rats by reducing the frequency of defecation, the amount of diarrheal fecal matter emitted as well as the water content. It also delayed the onset of diarrhea and significantly reduced the purging index like loperamide.

Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Guava (Psidium guajava L.) is one of the most popular fruits in tropical and subtropical regions of India. It is popularly known as” Apple of tropics”, belongs to the family Myrtaceae and often considered as “super fruit”. It is rich in vitamin A and C, omega-3 and 6 polyunsaturated fatty acids and contains high levels of dietary fiber and other nutritional properties. Guava is a highly perishable fruit crop and has a very limited shelf life, so there is a need to preserve the fruits in dried form, whose powder can be used for processing purposes, value addition in off season demands. Therefore, we conducted an experiment to study the effect of different drying methods on physico-chemical attributes of guava’s fruit pulp powder (Santos et al., 2017). Fruits of guava pulp were used to prepare powder by different drying methods like freeze drying, sun drying, air drying and oven drying. Results showed that bulk density and moisture percent was highest recorded in sun drying method followed by air drying while minimum was recorded with oven drying followed by freeze drying. Maximum nutritional value likeFiber (5.97%), Ash(1.38%), Protein percent (1.82%), Total sugar (32.88%), reducing (23.14%) & non-reducing sugar (9.73%), ascorbic acid (227.90 mg/100 g), Titratable acidity (2.20%), Total phenols (250.66) and DPPH radical scavenging activity (83.40) was observed maximum with freeze drying followed by air drying. Taste, flavour, aroma and overall acceptability were better in freeze drying followed by Air drying.

Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties and to utilize Aonla for various value additions, its fruit powder is one of the best option for several preparations. As there are different drying methods for preparation of fruit pulp powder, it is needed to find out the most suitable method for drying which can efficiently retain nutritional and organoleptic properties of Aonla Fruit pulp powder. Thus, we conducted an experiment to study the effect of drying methods viz., Sun Drying, Oven Drying, Air Drying and Freeze Drying on Physico-Biochemical properties of Aonla fruit pulp powder. The findings shows that moisture percent and bulk density was maximum in Sun drying method followed by Air drying while minimum was with Oven drying followed by Freeze Drying. Ash (5.71%), Fiber (8.41%), Protein percent (10.73%), Total Sugar (21.71%), Reducing Sugar (16.81%) & Non-Reducing Sugar (4.89%), Titratable Acidity (4.21%), Ascorbic acid (546.14 mg/100g), Total Phenols (371.63 mg/100g GAE) and DPPH Radical Scavenging Activity (88.23%) was found maximum with Freeze Drying followed by Air drying. Taste, Flavour, Aroma and Overall Acceptability was reported best with freeze drying method followed by air drying.

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

The rheological properties of reconstituted freeze-dried dragon fruit pulp powder (RFD) were studied at different combinations of concentration (25, 35, 45, and 55 °Brix) and temperature (15, 25, 35, and 45°C) using a rheometer. The RFD samples exhibited non-Newtonian fluid behavior. The behavior index ( n ) of the power law was less than one in all the experimental runs, revealing the shear-thinning nature of the RFD sample. The activation energy calculated from the Arrhenius equation at different concentrations was found to be in the range of 5.207 − 19.726 kJ/mol. The effect of concentration on viscosity at different shear rates was found to correlate with the power law type model with higher efficacy than the exponential type model. The combined effect of concentration and temperature was developed using multiple linear regression analyses. The storage modulus (G′) and loss modulus (G″) were estimated for RFD samples for different concentrations at a temperature of 45°C. The experimental data showed that both G′ and G″ increased with the increase of frequency. The RFD sample showed viscoelastic nature, which was revealed by the greater values of G′ than G″ at a specific frequency. This study on rheological behavior would assist with equipment design, consumer acceptability, and engineering calculations during dragon fruit pulp powder processing. Practical applications Dragon fruit is very perishable in nature. The freeze-dried fruit powder can be used as an ingredient in the preparation of food products by reconstituting with water. The addition of water alters the total soluble solids content as well as the intermolecular linkages, affecting the rheological characteristics of the reconstituted sample. Temperature and pressure are two processing factors that might have an impact on the rheological characteristics of a sample. Food rheology explains the flow properties of a liquid or semi-liquid food and contributes to heat and mass transfer during heating, pumping, and mixing. Thus, the rheological study provides information regarding selecting proper unit operation during processing.

Baobab pulp authenticity and quality control by multi-imaging high-performance thin-layer chromatography

Globalization of trade and increasing demand for baobab fruit pulp powder (Adansonia digitata) has led to more adulteration incidence with physically similar products, e.g. sifted cereal flours. In this study, 135 baobab samples drawn from trees in Kitui and Kilifi (Kenya) and North and South Kordofan (Sudan) were used as the reference and compared with adulterated (with 10–30% sifted rice, maize and wheat flours) baobab samples using multi-imaging by high-performance thin-layer chromatography. The ethanol – water extracts were separated on a normal phase. Any differences were detected via multi-imaging (UV/Vis/FLD) including diphenylamine alanine o-phosphoric acid, p-anisaldehyde sulfuric acid and p-amino benzoic acid reagents. Raffinose was identified as a marker compound for cereal-based adulteration. The method accuracy (recovery of 95%) and detection from 10–30% flour addition onwards are sufficient to curb economically motivated adulteration, to control product quality and to ensure consumer protection for local and international trade.

English

Sorghum, sesame seeds and baobab fruit are commercially viable, underutilized crops in sub-Saharan Africa with potential for use in development of high-quality value-added products for food and nutritional security. This study evaluated effects of processing methods on the nutritional and sensory attributes of a ready to eat snack bar developed from sorghum supplemented with sesame and baobab fruit pulp powder. The moisture content ranged between 6.38 and 10.28%, total fiber content ranged between 5.59 and 10.455 g/100 g while protein and fat content ranged between 11.28 and 16.74 g/100 g and 9.65 g/100 g and 18.58 g/100 g, respectively. The carbohydrates content in the snack bars ranged between 46.37 and 60.31 g/100 g, while energy content averaged 426.33 kcal/100 g for raw materials and 414.38 kcal/100 g for formulated snack bars. Concentrations of iron, calcium and zinc ranged between 5.46 and 14.611 mg/100 g, 82 and 246 mg/100 g, and 1.377 and 4.98 mg/100 g, respectively. Sensory evaluation of the bars formulations was based on a 5-point hedonic scale and revealed significant differences (p<0.05) in color, taste and overall acceptability. The aroma and crunchiness of the snacks were not significant. The study found underutilized crops have the versatility to improve the range of products and spur innovation in new product development.   Key words: Sorghum, sesame, baobab, malting, roasting, fermentation, supplementation.

Effect of Chrysophyllum albidum fruit pulp powder on antioxidant and proinflammatory genes in non-diabetic and type 2 diabetic rats.

Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia resulting from insulin deficiency or dysfunction. The imbalance between free radicals and antioxidants known as oxidative stress has been implicated in the pathogenesis and complications associated with DM. Chrysophyllum albidum is a seasonal fruit found to be rich in natural antioxidants. DM was induced by high-fat diet dietary supplementation for 14days followed by intraperitoneal injection of streptozotocin (35mg/kg). Thirty-five experimental rats were then divided into seven groups viz.: non-diabetic control; diabetic control; metformin; diabetic and non-diabetic fed with 5 and 10% C. albidum fruit pulp powder (CAFPP). Fasting blood glucose was done with an automatic auto-analyzer and weights were monitored at three-day intervals. The expressions of Nrf2, SOD, CAT, GST, TNF-α, DPP4, and insulin were investigated using RT-PCR. Schrödinger suites was used for docking of C. albidum phytocompounds with insulin. Diabetic rats fed with CAFPP for thirteen days have their blood glucose lowered significantly (p < 0.05) and gained weight compared to diabetic control. CAFPP significantly (p < 0.05) up-regulated Nrf2, CAT, GST, SOD, and insulin genes expression in the diabetic group relative to diabetic control with concomitant down-regulation of TNF-α and DPP4 genes expression. Molecular docking of compounds previously characterized from C. albidum revealed that they are potent ligands of insulin receptors. The study revealed that CAFPP could be effective in the management of DM-related oxidative stress by up-regulating antioxidant and down-regulating pro-inflammatory genes expression. It also positively modulates genes associated with glucose metabolism. The online version contains supplementary material available at 10.1007/s40200-021-00921-0.

A Pectin-Rich, Baobab Fruit Pulp Powder Exerts Prebiotic Potential on the Human Gut Microbiome In Vitro

Increasing insight into the impact of the gut microbiota on human health has sustained the development of novel prebiotic ingredients. This exploratory study evaluated the prebiotic potential of baobab fruit pulp powder, which consists of pectic polysaccharides with unique composition as compared to other dietary sources, given that it is rich in low methoxylated homogalacturonan (HG). After applying dialysis procedures to remove simple sugars from the product (simulating their absorption along the upper gastrointestinal tract), 48 h fecal batch incubations were performed. Baobab fruit pulp powder boosted colonic acidification across three simulated human adult donors due to the significant stimulation of health-related metabolites acetate (+18.4 mM at 48 h), propionate (+5.5 mM at 48 h), and to a lesser extent butyrate (0.9 mM at 48 h). Further, there was a trend of increased lactate levels (+2.7 mM at 6h) and reduced branched chain fatty acid (bCFA) levels (−0.4 mM at 48 h). While Bacteroidetes levels increased for all donors, donor-dependent increases in Bifidobacteria, Lactobacilli, and Firmicutes were observed, stressing the potential interindividual differences in microbial composition modulation upon Baobab fruit pulp powder treatment. Overall, Baobab fruit pulp powder fermentation displayed features of selective utilization by host microorganisms and, thus, has promising prebiotic potential (also in comparison with the ‘gold standard’ prebiotic inulin). Further research will be required to better characterize this prebiotic potential, accounting for the interindividual differences, while aiming to unravel the potential resulting health benefits.

Effects of Tamarindus indica Fruit Pulp Powder on Blood and Serum Profile of Fluorosed Rats

Aims: Water containing a fluoride concentration of up to 1.0 mg/L is safe. It was found that the level of fluoride in groundwater is higher than surface water, which may lead to various health problems related to fluorosis. T. indica fruit pulp powder may help to reduce fluorosis condition in rats.&#x0D; Methods: In the present study, healthy adult rats of Wister strain (Rattus norvegicus) weighing between 180-200gm were used for experiments. The animal was divided into five groups. Group I, control rats received only tap water (0.9ppm F). Group II rats were treated with Tamarindus indica fruit pulp powder (4mg/day/rat) for 60 days. Group III rats were exposed to Fluoride water (100ppm F) for 60 days. Group IV treated with fluoride water (100ppm F) along with T. indica fruit pulp powder (4mg/day/rat) for 60 days. whereas, group V rats were ingested fluoride water (100ppm F) for 60 days and Withdrawal from treatment for 30 days. After respective treatment animals were autopsied and biochemical parameters of blood (erythrocyte and leukocyte count, hemoglobin, hematocrits); serum (protein, glucose, cholesterol); serum enzyme activity of SGOT SGPT, Acid phosphatase, and serum fluoride and calcium level was estimated using standard techniques.&#x0D; Results: Results revealed that total erythrocyte, hemoglobin, and hematocrit values were (P=.01) reduced significantly after rats were exposed to fluoride (100 ppm) water for 60 days. whereas total leucocyte count increased with fluoride (100ppm) water exposure for 60 days as compared to control values. The serum enzyme activity of SGOT, SGPT, and alkaline phosphate elevated significantly (P=.01), whereas enzyme activity of acid phosphatase diminished following fluoride water treatment to rats, as composed to control value. The level of serum fluoride enhanced significantly (P=.01) in fluorotic rats as compared to the control value. However, when fluorosed rats were treated with T. indica for 60 days restored all altered parameters almost to control value. Withdrawal of fluoride water for 30 days revealed that there is partial recovery in all parameters studied.&#x0D; Conclusion: Fluoride water consumption increases free radical generation, limits enzyme activity, and results in altered hematological and blood biochemistry. Tamarindus indica pulp powder was found to be beneficial in mitigating fluoride toxicity in rats.

Effect of Aegle Marmelos Fruit Pulp Powder on Chronic Subclinical Inflammatory Status (Phase 3 clinical trial) of Type 2 Diabetic Patients

Background: The plant is reported to have multiple therapeutic properties such as chronic subclinical inflammation.&#x0D; Objective: In this present study Aegle marmelos was investigated for its anti-inflammatory effects on human T2DM subjects.&#x0D; Methodology: The present study was conducted at Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders (BIRDEM), Dhaka, Bangladesh from July 2010 to June 2011 to explore the effect of Aegle marmelos unripe fruit pulp on chronic subclinical inflammatory status in T2DM patients as evident by hsCRP. It was an un-blinded clinical trial conducted under a cross-over design. The experiment was conducted under a crossover design and the effects were analyzed during the 0-21 as well as 28-49 days with 7 days wash out period. The data were then pooled and the baseline versus endpoint values was also compared.&#x0D; Result: The mean blood hsCRP values did not significantly differ between the intervention and control groups at any time points. No significant difference between the baseline and end point values regarding blood hsCRP. The effect on blood hsCRP was not significant in any of the analysis.&#x0D; Conclusion: This study reveals no changes in chronic subclinical inflammatory status of Aegle marmelos fruit pulp in T2DM patients.&#x0D; Journal of Current and Advance Medical Research, January 2021;8(1):17-20

Inclusion of Baobab (Adansonia digitata L.) Fruit Powder Enhances the Mineral Composition and Antioxidative Potential of Processed Tigernut (Cyperus esculentus) Beverages.

The functional beverage market has recently increased due to the health benefits in addition to their nutritional and thirst-quenching functions. Tigernut is an economic crop with reported health benefits. This study evaluates the antioxidative potential of processed tigernut extracts fortified with baobab fruit pulp powder. The ferric reducing antioxidant potential, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and 1,1-diphenyl-2-picrylhydrazyl were used to determine the antioxidant capacity, while the Folin-Ciocalteu method was used to measure the total phenolic content of the beverages. The inclusion of baobab fruit significantly (P<0.05) increased the total phenolic content by 18% (from 31.06 to 36.83 mg gallic acid equivalent/100 mL) and the flavonoid content by 15∼20%, while the vitamin C content peaked at 39.6 mg/100 mL. There was a significant correlation between the phenolic and vitamin C contents. Overall, the antioxidant potentials were elevated with the inclusion of baobab powder. All the beverages included in this study are good sources of Ca, P, and K; the contents of Ca, P, and K in the roasted tuber extracts with baobab peaked at 210.91, 8.70, and 93.35 μg/mL, respectively. However, the K:Na ratio was greater than 5:1. Although, baobab increased the acidity of the beverages, it did not significantly diminish the consumer acceptability, with the values ranging from 7.62 to 8.40 on a 9-point Hedonic scale. The beverages have potential for use as natural antioxidants and could be recommended for consumers with diets deficient in Ca and K, particularly in food insecure communities. They could also be used as a replacement for sugar-sweetened carbonated beverages.

Physicochemical, microbiological and sensory quality of juice mix produced from watermelon fruit pulp and baobab fruit pulp powder

Juice blending is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the quality of juice product produced from blends of watermelon fruit pulp juice and baobab fruit pulp powder. This study was also aimed at promoting the use of underutilized African baobab and leverage on the benefits that can be derived from blending these two wonderful plant resources. Four blend ratios and codes of 100:0 (W100), 80:20 (W80B20), 60:40 (W60B40) and 50:50 (W50B50) were developed for watermelon fruit pulp juice and baobab fruit pulp powder, respectively. The physicochemical attributes, mineral composition, microbiological and sensory attributes of the samples were analyzed using standard methods. The increase in baobab fruit pulp powder concentration in watermelon fruit pulp juice increased the titratable acidity (0.24 to 0.48 %), total sugar content (6.0 to7.85 oBrix), total solid (1.30 to 1.37 %), viscosity (473.67 to 730.30 cP), Vitamin C (126.25 to 236.70 mg/100 mL), Vitamin A (18.67 to 80.33 mg/100 mL), calcium (1.97 to 3.46 %), potassium (1.09 to 2.07 %) and iron (3.10 to 4.43 ppm) contents, while decreasing the pH (5.19 to 4.08), total viable count (4.0×104 to 2.0×102 cfu/mL), yeast and mould count (3.2×104 to 0.0×100 cfu/mL) as well as sensory attributes whose values ranged from 3.80 to 7.60 on a 9-point hedonic scale. Therefore, blending watermelon fruit pulp juice and baobab fruit pulp powder has the ability to enhance the physicochemical , micronutrient content, microbiological and sensory characteristics of the samples.