Braschi Giacomo, Njieukam Joel Armando, Gottardi Davide, Genovese Jessica, Tylewicz Urszula, Patrignani Francesca, Rocculi Pietro
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy.
Department of Food Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133, Milano, MI, Italy.
Heliyon. 2024 Jun 3;10(11):e32342. doi: 10.1016/j.heliyon.2024.e32342. eCollection 2024 Jun 15.
This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, represents a promising nutraceutical product. Its great potential in food processing, particularly as an innovative source of prebiotics, has been demonstrated both and since it is fermented specifically by lactobacilli and bifidobacteria. Our objective was to explore the feasibility of employing vacuum impregnation process to incorporate yacon juice into organic apples, followed by hot air drying for the formulation of dried organic apple-based snacks with health-enhancing attributes. We assessed the prebiotic and physicochemical characteristics of the impregnated snacks, also considering 50 days of storage at room temperature. Vacuum impregnation and air drying produced dried apple slices impregnated with yacon juice with good quality and stability. Higher levels of fructan (16-fold difference compared to non-impregnated apples) in the apple slices increased their prebiotic potential, promoting the growth and viability of cells within simulated intestinal fluid, including strains of subsp. BB -12, DSM 20091, subsp DSM 20088, GG and C112, even after prolonged storage. Remarkably, the physicochemical parameters of the impregnated and dried apple slices remained nearly constant and akin to the control samples. Therefore, the combination of vacuum impregnation and air drying has the potential to be used to produce enriched prebiotic organic apple snacks, providing consumers with additional health benefits, including enhanced gut health, with its associated implications, and increased satiety. This innovation could contribute to the development of health-promoting food products with improved nutritional profiles.
本研究探讨了雪莲果（Smallanthus sonchifolius）汁用于开发富含益生元的有机苹果基零食的潜力。雪莲果糖浆主要由果聚糖、菊粉、低聚果糖（FOS）和游离糖组成，是一种很有前景的营养保健品。它在食品加工中具有巨大潜力，特别是作为益生元的创新来源，因为它能被乳酸菌和双歧杆菌特异性发酵，这一点已在[具体研究1]和[具体研究2]中得到证实。我们的目标是探索采用真空浸渍工艺将雪莲果汁融入有机苹果，然后进行热风干燥，以制成具有健康促进特性的有机苹果干零食的可行性。我们评估了浸渍后零食的益生元和理化特性，同时考虑了在室温下储存50天的情况。真空浸渍和热风干燥生产出了浸渍有雪莲果汁的优质且稳定的苹果干片。苹果片中较高水平的果聚糖（与未浸渍苹果相比有16倍差异）增加了它们的益生元潜力，促进了模拟肠液中细胞的生长和活力，包括双歧杆菌亚种BB -12、德氏乳杆菌亚种DSM 20091、嗜酸乳杆菌亚种DSM 20088、鼠李糖乳杆菌GG和植物乳杆菌C112，即使在长期储存后也是如此。值得注意的是，浸渍和干燥后的苹果片的理化参数几乎保持不变，与对照样品相似。因此，真空浸渍和热风干燥相结合有潜力用于生产富含益生元的有机苹果零食，为消费者提供额外的健康益处，包括改善肠道健康及其相关影响，以及增加饱腹感。这一创新有助于开发营养成分改善的健康促进食品。
