Mango (<i>Mangifera indica</i> L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro

Abstract

The high consumption of sugar-added food products by children has stimulated research on formulations using ingredients such as mango bagasse (MB), which deliver health-associated components. This research aimed to characterize, perform a sensory evaluation, and assess the probiotic effect in vitro of MB-added gum confections (1:4 and 1:5 water:MB). The 1:4 formulation displayed the highest acceptance by 51 children from a primary school in Ciudad Juárez (Mexico). This formulation contained a high fiber content (10.50%) and phenolic compounds (mainly mangiferin and (+)-catechin), and it allowed L. plantarum, L. reuteri, L. helveticus, and L. rhamnosus GG growth. The results suggest that MB-confections are fiber- and polyphenol-rich products with a sensory profile accepted by children and prebiotic effects.

Keywords

• mango (<i>Mangifera indica</i> L.)
• dietary fiber
• functional confectionery
• phenolic compounds
• texture profile
• sensory study