| Autor: |
Durán-Castañeda AC; Instituto Tecnológico de Tepic, Tecnológico Nacional de México, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic CP 63175, Nayarit, Mexico., Bueno-Durán AY; Laboratorio Nacional para la Investigación en Inocuidad Alimentaria (LANIIA)-Unidad Nayarit, Universidad Autónoma de Nayarit, Calle Tres S/N, Colonia Cd. Industrial, Tepic CP 63173, Nayarit, Mexico., Girón-Pérez MI; Laboratorio Nacional para la Investigación en Inocuidad Alimentaria (LANIIA)-Unidad Nayarit, Universidad Autónoma de Nayarit, Calle Tres S/N, Colonia Cd. Industrial, Tepic CP 63173, Nayarit, Mexico., Ragazzo-Sánchez JA; Instituto Tecnológico de Tepic, Tecnológico Nacional de México, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic CP 63175, Nayarit, Mexico., Sánchez-Burgos JA; Instituto Tecnológico de Tepic, Tecnológico Nacional de México, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic CP 63175, Nayarit, Mexico., Sáyago-Ayerdi SG; Instituto Tecnológico de Tepic, Tecnológico Nacional de México, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic CP 63175, Nayarit, Mexico., Zamora-Gasga VM; Instituto Tecnológico de Tepic, Tecnológico Nacional de México, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic CP 63175, Nayarit, Mexico. |
| Abstrakt: |
This study investigates the in vitro digestion of vacuum-impregnated yam bean snacks enriched with Pediococcus acidilactici and mango seed polyphenols, focusing on bacterial survival and polyphenol bioaccessibility. The snacks were prepared by vacuum impregnation (VI) with solutions containing either mango seed extract, P. acidilactici , or a combination of both, followed by dehydration. The antimicrobial activity of the treatments was assessed against pathogens, revealing limited effectiveness, likely due to insufficient concentrations of mango seed extract and the intrinsic resistance of the bacteria. VI of mango seed extract improved the total soluble phenols (TSP) content up to 400% and maintained the initial probiotic concentration (10 6 cell/mL). In vitro digestion was performed to simulate gastrointestinal conditions, measuring the stability of TSP and the survival of P. acidilactici. The results indicated that the viability of P. acidilactici fluctuated throughout the digestion process (10 6 to 10 4 log UFC/g), the polyphenols showed varying degrees of bioaccessibility (11 to 30%), and the TSP content in the intestinal fraction ranged from 1.95 to 6.54 mg GAE/g. The study highlights the potential of VI for incorporating functional components into plant-based snacks, though further optimization is necessary to enhance the stability of P. acidilactici and the effectiveness of the bioactive ingredients. |
