Development of Non-Dairy Synbiotic Fruit Beverage using Adansonia digatata (baobab) Fruit Pulp as Prebiotic
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Date
2022-11-25
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Fermentation
Abstract
Probiotics improve gut health; however, their intake through diet is mainly in the form of
dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This
study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using
fermented baobab-based beverages as functional foods. The prebiotic content of baobab fruit pulp
was determined. Lactic acid bacteria (LAB) were isolated from raw milk samples, identified through
phenotypic and molecular methods, and evaluated for their probiotic potential. Three potential
non-dairy synbiotic functional beverages using baobab fruit pulp fermented with potential probiotic
Limosilactobacillus fermentum and mixed with milk, water, and apple juice separately were produced.
The growth and survival of probiotic L. fermentum in the beverages at room (25 ◦C) and refrigeration
(4 ◦C) temperatures for 3 weeks were determined. Baobab fruit pulp contained phytochemicals,
vitamins, fatty acids, inulin, and fructooligosaccharides. Sequence alignment of the LAB isolates identified homologous sequences of Lacticaseibacillus casei, Limosilactobacillus fermentum, Lactiplantibacillus
plantarum, Lentilactobacillus buchneri, and Lactiplantibacillus pentosus with 97.2–98.5% similarity. All the
lactic acid bacteria did not produce DNAse and gelatinase enzymes, exhibited antagonistic activity
against test pathogenic organisms, and demonstrated tolerance to bile salt, simulated gastric juice,
and acid. The viability of L. fermentum increased from an initial inoculum size of 106–108 CFU/mL
in the baobab-based beverages and remained constant at 108 CFU/mL both at room and refrigeration temperatures. However, after three weeks, the viability of L. fermentum in the synbiotic
beverages reduced to 107 CFU/mL. Refrigerated synbiotic beverages had more viable L. fermentum
cells (8.04–8log10 CFU/mL) than those stored at room temperatures (7.95–7.7log10 CFU/mL) after
three weeks of storage. This study has shown that baobab fruit pulp has prebiotic potential and can
be used in the production of a non-dairy functional beverage.
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Keywords
Functional beverage, Baobab, Limosilactobacillus fermentum;, Prebiotic, Probiotic
Citation
Fowoyo, P.T.; Ogunbanwo, S.T.; Popoola, O.O.; Adeniji, P.O. Development of Non-Dairy Synbiotic Fruit Beverage Using Adansonia digatata (baobab) Fruit Pulp as Prebiotic. Fermentation 2022, 8, 673. https://doi.org/10.3390/ fermentation8120673