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

Abstract

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.

Keywords

• Functional foods
• Antioxidants
• Fructooligosaccharides
• Bioavailability
• Edible films
• Shelf life