Impact of different prebiotics on ultrasound-treated nopal cladode (Opuntia dillenii) beverages.

Maria Elieidy Gomes de Oliveira, Angela Maria Tribuzy de Magalhães Cordeiro, Whyara Karoline Almeida da Costa, Tatiana Colombo Pimentel, Jailane de Souza Aquino, Marcos Dos Santos Lima, Marciane Magnani, Januse Míllia Dantas de Araújo, Carlos Eduardo Barão

Journal: Food chemistry 2024;464(Pt 2):141721

PMID: 39481309

Full Text on Elsevier Science View on PubMed

Abstract

Opuntia dillenii cladodes are rich in bioactive compounds such as phenolics, vitamins and fibres. This study aimed to evaluate the impact of different prebiotics on the bioactive compounds' stability, bioacessibility, bioactivity and sensorial characteristics of ultrasound-treated nopal cladode (Opuntia dillenii) beverages. Five formulations were prepared: untreated beverage (BC); ultrasound-treated beverage (BU); and ultrasound-treated beverage with inulin (BIU) or fructo-oligosaccharides (BFU) or polydextrose (BPU). The addition of prebiotics increased dietary fibre in beverages (10.44-20.70 %). BPU presented higher concentrations and stability of bioactive compounds, such as phenolics and ascorbic acid; in addition to greater antioxidant activity (FRAP) and maintained the inhibition of the α-glucosidase enzyme. BFU showed higher bioaccessibility of phenolic compounds and maintained inhibition of the α-amylase enzyme. The addition of prebiotics minimized undesirable sensory characteristics in the beverages. These findings suggest that adding prebiotics to nopal beverages may maintain functionality and increase the acceptability of these products during storage.

Address: Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Paraíba, Brazil; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.; Federal Institute of Education Science and Technology of Parana (IFPR), Paranavaí, Paraná, Brazil.; Department of Food Technology, Federal Institute of the Sertão of Pernambuco, Petrolina, Pernambuco (IFSertãoPE), Petrolina, Brazil.; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.; Center of Technology and Regional Development, Federal University of Paraiba, Campus V, João Pessoa, Paraíba, Brazil.; Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Paraíba, Brazil; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2024.141721

Link outs

Free resources

Miscellaneous:

https://assays.cancer.gov/CPTAC-1360

Subscription / membership required

Full Text Sources:

https://linkinghub.elsevier.com/retrieve/pii/S0308...

MeSH Terms: Prebiotics, Opuntia, Humans, Phenols, Beverages, Dietary Fiber, Taste, Inulin, Antioxidants, Oligosaccharides, alpha-Amylases