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Mango (Mangifera indica L.) bagasse-added confections are a source of bioactive compounds exhibiting prebiotic effects in vitro
1 , 2, 3 , 4 , 5 , 1 , 6 , * 1
1  Universidad Autonoma de Queretaro
2  Tecnologico de Monterrey, The Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico
3  Tecnologico de Monterrey, School of Engineering and Science, Campus Guadalajara, Av. General Ramon Corona 2514, Zapopan 45201, Mexico
4  University of Sonora
5  Universidad Autonoma de Ciudad Juarez
6  University of Florida
Academic Editor: Antonello Santini


In recent years, children’s health conditions have been negatively affected due to the high consumption of saturated fats, salt, and sugar-added food products. The delivery of bioactive compounds through functional confections might provide health benefits, together with prebiotic effects derived from fiber-rich food products. This research aimed to design and characterize mango bagasse (MB)-added confection, evaluating its probiotic effect in vitro and its sensory acceptance in children (52 children, aged 6-12 years). A 3k factorial design was used to test 9 formulations considering agar and gelatin as factors, and the resulting formulation was mixed with MB and water (1:3, 1:4, and 1:5 MB:water). Texture profile analyses were used to select suitable mixtures for the sensory assessment. Formulations with the highest acceptance were used for shelf-life analysis, proximal and nutraceutical composition. The prebiotic effect in vitro was assessed in a qualitative test using L. reuteri, L. helveticus, and L. rhamnosus GG strains after bacterial growth kinetics, dextrose, and lactate production. The confection with 8 % Agar and 30 % gelatin (w/w) in a 1:4 and 1:5 MB:water proportions were selected since they exhibited the lowest hardness (11.14-14.70 N) and springiness (3.46-3.65 mm). After sensory evaluation, there were no differences (p>0.05) in flavor, color, chewiness, and overall liking between both formulations. Up to 17.70 % of total carbohydrates from 1:4 formulation was total dietary fiber, and gallic acid, mangiferin, and (+)-catechin were the primary identified polyphenols in the 1:4 confection. Proper shelf-life conditions (aw, reducing sugars, and color) were maintained after evaluation at 45 ºC for 4 weeks. The selected formulation stimulated growth from all Lactobacillus strains (up to 2.0, optical density: 600 nm) with decreasing glucose and lactate production after 24 h. Results suggested that MB-added confections functional products, sensory accepted by children, with prebiotic potential.

Keywords: Mango; functional confectionery; polyphenols; prebiotic effect; sensory analysis; texture profile