Application of prebiotics in apple products and potential health benefits.

Autor: Ribeiro JA; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., Dos Santos Pereira E; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., de Oliveira Raphaelli C; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., Radünz M; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., Camargo TM; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., da Rocha Concenço FIG; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., Cantillano RFF; Embrapa Clima Temperado, Rodovia BR-392, Km 78, 9º Distrito, Monte Bonito Caixa Postal 403, CEP, Pelotas, RS 96010-971 Brazil., Fiorentini ÂM; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil., Nora L; Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, Pelotas, RS CEP 96001-970 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Apr; Vol. 59 (4), pp. 1249-1262. Date of Electronic Publication: 2021 Mar 14.
DOI: 10.1007/s13197-021-05062-z
Abstrakt: Among the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods.
Competing Interests: Conflict of interestThere are no conflicts of interest.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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