The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon

The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon

Abstract This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic fructooligosaccharide (FOS) and, thus, to formulate and characterize a gelatin-based coating enriched with Yacon syrup and to apply this coating on minima...

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Bibliographic Details
Main Authors: Débora Samara Oliveira e Silva, Maria Irisdara Almeida Gomes, Lorena Maria Freire Sampaio, Ana Paula Dionísio, Adriano Lincoln Albuquerque Mattos, Aline Gonzaga Cunha, Luciana Siqueira Oliveira, Maria Izabel Gallão, Thatyane Vidal Fonteles, Sueli Rodrigues, Maria Raquel Alcântara de Miranda
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2024-10-01
Series:Brazilian Journal of Food Technology
Subjects:
Functional foods
Antioxidants
Fructooligosaccharides
Bioavailability
Edible films
Shelf life
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100429&lng=en&tlng=en
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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100429&lng=en&tlng=en

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