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Mango (Mangifera indica L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro
| Content Provider | MDPI |
|---|---|
| Author | Guadalupe, Loarca-Piña Marcela, Gaytán-Martínez Flores-Zavala, Daniela Luzardo-Ocampo, Ivan Olivas-Aguirre, Francisco J. Wall-Medrano, Abraham Andrade, Juan E. |
| Copyright Year | 2021 |
| Description | The high consumption of sugar-added food products by children has stimulated research on formulations using ingredients such as mango bagasse (MB), which deliver health-associated components. This research aimed to characterize, perform a sensory evaluation, and assess the probiotic effect in vitro of MB-added gum confections (1:4 and 1:5 water:MB). The 1:4 formulation displayed the highest acceptance by 51 children from a primary school in Ciudad Juárez (Mexico). This formulation contained a high fiber content (10.50%) and phenolic compounds (mainly mangiferin and (+)-catechin), and it allowed L. plantarum, L. reuteri, L. helveticus, and L. rhamnosus GG growth. The results suggest that MB-confections are fiber- and polyphenol-rich products with a sensory profile accepted by children and prebiotic effects. |
| Starting Page | 94 |
| e-ISSN | 26739976 |
| DOI | 10.3390/Foods2021-10995 |
| Journal | Biology and Life Sciences Forum |
| Issue Number | 1 |
| Volume Number | 6 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-10-14 |
| Access Restriction | Open |
| Subject Keyword | Biology and Life Sciences Forum Mango (mangifera Indica L.) Dietary Fiber Functional Confectionery Phenolic Compounds Texture Profile Sensory Study |
| Content Type | Text |
