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

• Published in: Food chemistry 2025-02, Vol.465 (Pt 2), p.142149, Article 142149
• Main Authors: Luzardo-Ocampo, Ivan, Flores-Zavala, Daniela, Ramírez-Jiménez, Aurea K., Wall-Medrano, Abraham, Olivas-Aguirre, Francisco Javier, Loarca-Piña, Guadalupe, Gaytán-Martínez, Marcela
• Format: Article
• Language: English
• Subjects: Bacteria - isolation & purification; Bacteria - metabolism; Cellulose - chemistry; Dietary fiber; Dietary Fiber - analysis; Female; Fermentation; Functional confectionery; Humans; Male; Mangifera - chemistry; Mango bagasse; Phenolic compounds; Polyphenols - chemistry; Prebiotic effect; Prebiotics - analysis; Taste
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142149

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 (3k 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. [Display omitted] •Mango bagasse (MB)-added confections (MBC) were designed and characterized.•1:4 water:MBC confections received the best sensory evaluation by children.•MB contained higher total dietary fiber and (poly)phenolic compounds than MBC.•Stable color, reducing sugars, and microbiological profile was kept for 3 weeks.•MBC promoted L. reuteri, L. helveticus, and L. rhamnosus growth.