Heliyon (Jun 2024)
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks
Abstract
This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, represents a promising nutraceutical product. Its great potential in food processing, particularly as an innovative source of prebiotics, has been demonstrated both in vitro and in vivo since it is fermented specifically by lactobacilli and bifidobacteria. Our objective was to explore the feasibility of employing vacuum impregnation process to incorporate yacon juice into organic apples, followed by hot air drying for the formulation of dried organic apple-based snacks with health-enhancing attributes. We assessed the prebiotic and physicochemical characteristics of the impregnated snacks, also considering 50 days of storage at room temperature. Vacuum impregnation and air drying produced dried apple slices impregnated with yacon juice with good quality and stability. Higher levels of fructan (16-fold difference compared to non-impregnated apples) in the apple slices increased their prebiotic potential, promoting the growth and viability of cells within simulated intestinal fluid, including strains of Bifidobacterium animalis subsp. lactis BB -12, Bifidobacterium breve DSM 20091, Bifidobacterium longum subsp. infantis DSM 20088, Lacticaseibacillus rhamnosus GG and Lacticaseibacillus rhamnosus C112, even after prolonged storage. Remarkably, the physicochemical parameters of the impregnated and dried apple slices remained nearly constant and akin to the control samples. Therefore, the combination of vacuum impregnation and air drying has the potential to be used to produce enriched prebiotic organic apple snacks, providing consumers with additional health benefits, including enhanced gut health, with its associated implications, and increased satiety. This innovation could contribute to the development of health-promoting food products with improved nutritional profiles.
