Nowicka Paulina, Marcińczak Michalina, Szydłowska Martyna, Wojdyło Aneta
Department of Fruit, Vegetables and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław Univeristy of Environmental and Life Sciences, 37 Chelmonskiego, 51-360 Wrocław, Poland.
Molecules. 2025 Jun 7;30(12):2507. doi: 10.3390/molecules30122507.
This study aimed to develop innovative fruit leather with programmed health-promoting properties, enriched with fructooligosaccharides (FOS) from chicory and Jerusalem artichoke. Their physicochemical properties were assessed, including the profile of polyphenolic compounds, pro-health effects, and sensory characteristics. The products contained various fruits (including pear, red currant, peach, and haskap berry) and 10% FOS powders. It was shown that the addition of FOS reduced acidity and total sugar content while increasing fiber content-especially fructans-and selected minerals (K, Mg, Zn). The addition of FOS also modulated the profile of polyphenolic compounds, whereas fruit leather without FOS was characterized by a higher concentration of these compounds. It was shown that the addition of chicory significantly modulates the ability to inhibit α-glucosidase. At the same time, in the case of the Jerusalem artichoke, the inhibition efficiency depends on the type of fruit matrix. Sensory-wise, the highest scores were given to recipes without FOS additives, with Jerusalem artichoke being better accepted than chicory. The results indicate the potential of using FOS as a functional additive, but their effects on taste and texture require further optimization.
本研究旨在开发具有设定健康促进特性的创新型果脯，其富含来自菊苣和洋姜的低聚果糖（FOS）。对其理化性质进行了评估，包括多酚类化合物的概况、对健康的促进作用以及感官特性。这些产品包含多种水果（包括梨、红醋栗、桃子和黑果腺肋花楸浆果）以及10%的FOS粉末。结果表明，添加FOS降低了酸度和总糖含量，同时增加了纤维含量，尤其是果聚糖以及特定矿物质（钾、镁、锌）的含量。添加FOS还调节了多酚类化合物的概况，而不含FOS的果脯中这些化合物的浓度更高。结果表明，添加菊苣能显著调节抑制α - 葡萄糖苷酶的能力。同时，对于洋姜而言，抑制效率取决于水果基质的类型。从感官角度来看，不含FOS添加剂的配方得分最高，洋姜比菊苣更易被接受。结果表明将FOS用作功能性添加剂具有潜力，但它们对口感和质地的影响需要进一步优化。
