Mango (Mangifera indica L.) is a tropical fruit which considered to be source of dietary fiber (DF) and phenolic compounds (PCs). In this study, high DF mango-based bars were developed from whole mango (peel pulp). The evaluated for their nutritional composition, the bioaccesibility PCs during gastrointestinal digestion, metabolites profile after in vitro colonic fermentation. amount 30 g portion was 9.5 g, i.e., 35% recommended daily intake. Phenolic acids such as gallic acid; cinnamic...

Gut microbiota is a complex ecosystem of symbiotic bacteria that contribute to human metabolism and supply intestinal metabolites, whose production mainly influenced by the diet. Dietary patterns characterized high intake protein promotes growth proteolytic bacteria's, which produce metabolites from undigested fermentation. Microbioal can regulate immune, metabolic neuronal responses in different target organs. Metabolic pathways these compounds their mechanisms action on pathologies lead...

The stem of Agave tequilana Weber is used to obtain fructans. Reports on the potential prebiotic activity agave fructans as ingredients are scarce. aim this study was evaluate indigestible fraction (IF) content and short chain fatty acid production (SCFA) from in vitro fermentation of: Native-agave-fructans (NAF), agave-dietary-fiber (ADF), high-performance-fructans (HPF), both separately part a composite granola bar. IF bar were compared using an enzymatic digestion process followed by 24-h...

The stem of Agave tequilana is used to obtain: agave syrup (AS) and native fructans (NAF). Ground-agave-fiber the by-product from production. These ingredients were design a food ingredient: dietary fiber (ADF), containing NAF (30 g/100 g) as soluble (DF) ground-agave-fiber (70 an insoluble DF. objective this work was evaluate effect incorporation A. (AS, NAF, ADF) on proximate composition, in vitro starch hydrolysis (HI) predicted glycemic index (pGI) oat-based granola bars. Total DF (82.03...

Summary Mango by‐products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity ( AOX ), potential absorption ability PAA ) extractable polyphenols EP from mango by‐product snacks MB ‐S) were evaluated at different stages in vitro gastrointestinal digestion. A wheat oat‐based control snack three ‐S formulations (F1, F2 F3) prepared. added the expense (paste‐peel‐seed): F1 (70‐30‐0), (70‐15‐15), F3 (70‐7.5‐22.5). The highest release...

The aim of this study was to evaluate the effect vacuum impregnation (VI) an ultrasound-assisted mango seed phenolic extract on antioxidant capacity (AOX), content, proximal composition, sensory acceptability, and in vitro polyphenols potentially available for absorption (PPAA) yam bean slice. final parameters VI optimizations by response surface were: slice thickness (1.5 mm), time (15 min), restoration (5 min). optimal treatment (OT) showed a 412% increase total soluble (TSP), as well...

Jackfruit is a rich source of phytochemicals, thus offering broad perspective in developing value-added healthy nutritional foods. This research compares the content phenolic compounds and antioxidant capacity different jackfruit genotypes. In results total soluble phenols (TSP), genotype "Agüitada" showed highest values at end storage life (1.43 mg gallic acid equivalent (GAE)/g dry weight (DW)), as well 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay with 7.82 mmol trolox (TE)/g DW. The...

The mango seed (MS) is a by-product with high content of bioactive compounds and antioxidant capacity (AOX). Ultrasound-assisted extraction (UAE) has been recognized as an efficient technology for the in plant materials. Nonetheless, it essential to optimize process conditions compared conventional technologies. objective this study was compare profile AOX optimized ultrasound extract thermal extract. parameters UAE included exposure light, 1-second pulse, 8-minute extraction, 40% amplitude,...

Currently, the search for technologies that improve biological activity, sensory and functional properties of foods has led to application vacuum impregnation (VI). This technology is based on transfer mass from a liquid medium porous matrix by means pressure gradients, intensifying capillarity flow diffusion. VI variety applications in food industry, particularly use vegetable matrices; main components (FC) used impregnate come polyphenolic extracts, vitamins, minerals probiotics. The...

Jackfruit (Artocarpus heterophyllus Lam.) is a climacteric fruit native to India which, due its edaphoclimatic adaptability, also found in Mexico, the main exporter of Latin America. Despite this, information on characterization jackfruit genotypes Mexico limited; therefore, objective this study was carry out morphological, physiological, and physicochemical four genotypes, locally known as “Agüitada”, “Licenciada”, “Rumina”, “Virtud”, which are cultivated Nayarit, Mexico. Morphological...