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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Instituto de Tecnologia de Alimentos (ITAL)
2024-10-01
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100429&lng=en&tlng=en |
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| author | 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 |
| author_facet | 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 |
| author_sort | Débora Samara Oliveira e Silva |
| collection | DOAJ |
| description | 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 minimally processed melons. Then, the minimally processed melons were stored for 6 days at 10 °C and they were evaluated regarding their storage potential through quality, sensory and microbiological attributes, and bioavailability of FOS. Yacon syrup presents 17.22% of FOS, high antioxidant ferric reducing oxidant power (FRAP) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) activities, 60.88% of sugars, 66.25% of carbohydrates, 2,148.1 µg kg−1 of chlorogenic acid, and 13,897.2 µg gallic acid kg−1 of phenolic contents. The incorporation of 10% Yacon syrup in the gelatin matrix increased coating thickness, accentuated the yellow color, increased the hydrophilic character, and lowered moisture. Yacon syrup-enriched gelatin matrix coating preserved the postharvest quality of minimally processed melon for 5 days at 10 °C with increased functional properties due to FOS bioavailability and higher total phenolic and carotenoid contents. |
| format | Article |
| id | doaj-art-a0097909ff0145f49be1efca830cfc67 |
| institution | Kabale University |
| issn | 1981-6723 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj-art-a0097909ff0145f49be1efca830cfc672024-11-12T07:42:52ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232024-10-012710.1590/1981-6723.15323The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melonDébora Samara Oliveira e SilvaMaria Irisdara Almeida GomesLorena Maria Freire SampaioAna Paula Dionísiohttps://orcid.org/0000-0002-4282-6383Adriano Lincoln Albuquerque Mattoshttps://orcid.org/0000-0003-2823-037XAline Gonzaga CunhaLuciana Siqueira OliveiraMaria Izabel GallãoThatyane Vidal FontelesSueli RodriguesMaria Raquel Alcântara de Mirandahttps://orcid.org/0000-0003-0069-7242Abstract 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 minimally processed melons. Then, the minimally processed melons were stored for 6 days at 10 °C and they were evaluated regarding their storage potential through quality, sensory and microbiological attributes, and bioavailability of FOS. Yacon syrup presents 17.22% of FOS, high antioxidant ferric reducing oxidant power (FRAP) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) activities, 60.88% of sugars, 66.25% of carbohydrates, 2,148.1 µg kg−1 of chlorogenic acid, and 13,897.2 µg gallic acid kg−1 of phenolic contents. The incorporation of 10% Yacon syrup in the gelatin matrix increased coating thickness, accentuated the yellow color, increased the hydrophilic character, and lowered moisture. Yacon syrup-enriched gelatin matrix coating preserved the postharvest quality of minimally processed melon for 5 days at 10 °C with increased functional properties due to FOS bioavailability and higher total phenolic and carotenoid contents.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100429&lng=en&tlng=enFunctional foodsAntioxidantsFructooligosaccharidesBioavailabilityEdible filmsShelf life |
| spellingShingle | 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 The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon Brazilian Journal of Food Technology Functional foods Antioxidants Fructooligosaccharides Bioavailability Edible films Shelf life |
| title | The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon |
| title_full | The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon |
| title_fullStr | The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon |
| title_full_unstemmed | The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon |
| title_short | The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon |
| title_sort | yacon fos rich syrup characterization formulation into a coating with prebiotic potential and application on minimally processed melon |
| topic | Functional foods Antioxidants Fructooligosaccharides Bioavailability Edible films Shelf life |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100429&lng=en&tlng=en |
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