Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-19 DOI:10.1016/j.foodchem.2024.142149

Ivan Luzardo-Ocampo, Daniela Flores-Zavala, Aurea K. Ramírez-Jiménez, Abraham Wall-Medrano, Francisco Javier Olivas-Aguirre, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez

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Abstract

Mango bagasse (MB) is a (poly)phenols and fiber (DF)-rich agroindustrial by-product exhibiting health-beneficial properties. This research aimed to design and characterize an MB-added confection and evaluate its prebiotic effect in vitro. A sensory analysis involving 51 children was conducted to select the most accepted formulation. Nine formulations (3^k factorial design) were screened through texture profile analysis to select an MBC formulation that was hydrated (1:4 and 1:5 MBC:water) to reduce its hardness, where 1:4 was chosen. Compared to MB, 1:4 formulation showed a higher protein (+1.20-fold) but less DF (−0.62-fold). The confections contained gallic acid, mangiferin, quercetin, and (+)-catechin (234.82–479.69 g/100 g sample) but displayed a lower in vitro accessibility than those from MB. Selected bacterial strains exhibited fermentative activity using MBC as a substrate, which was even better than using MB fiber-only. The results showed the potential of MB to DF and (poly)phenol-rich confections with prebiotic potential.

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富含（多）酚和膳食纤维的芒果甘蔗渣糖果的感官评估和体外益生效应

芒果渣（MB）是一种富含（多）酚和纤维（DF）的农用工业副产品，具有有益健康的特性。本研究旨在设计一种添加了芒果渣的糖果并确定其特性，同时在体外评估其益生效果。对 51 名儿童进行了感官分析，以选出最受欢迎的配方。通过质构分析筛选了九种配方（3k 因式设计），选出了一种水合（1:4 和 1:5 水合甲基溴：水）的甲基溴配方，以降低其硬度，其中选择 1:4。与甲基溴相比，1:4 配方的蛋白质含量更高（+1.20 倍），但 DF 含量较低（-0.62 倍）。糖果中含有没食子酸、芒果苷、槲皮素和 (+)- 儿茶素（234.82-479.69克/100克样品），但与甲基溴相比，其体外易得性较低。选定的细菌菌株以 MBC 为底物表现出发酵活性，甚至优于仅使用甲基溴纤维的情况。研究结果表明，甲基溴具有生产 DF 和富含（多）酚的糖果的潜力，并具有益生元潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.