Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

Abstract In recent years, agro-industrial by-products derived from processing and consumption mainly of fruits have become an important source of bioactive products, as fiber with or without prebiotic potential, and polyphenols with antioxidant activity against free radicals. In this research the chemical composition, including dietary fiber, besides polyphenols and TEAC, mean growth rate and mean duplication time, and prebiotic activity score of mango peel flour and potato peel flour were determined to evaluate the feasibility as functional ingredient in yogurt. Yogurt formulated with mango peel flour presented lower syneresis and higher viscosity during storage, as compared to yogurts with potato peel flour or control yogurt. Higher titratable acidity and lower pH was the reflect of the prebiotic capacity of both peel flours, with no detrimental effect on consumer acceptance. Mango peel flour and potato peel flour, with a prebiotic capacity potential due their dietary fiber content and polyphenols content, can be employed as prebiotic to improve probiotics colonization of gastrointestinal tract, with a concomitantly effect on host health.

摘要 近年来，主要源自果蔬加工与消费的农工业副产物已成为生物活性产物的重要来源，这类产物包括具备或不具备益生元潜力的膳食纤维，以及具有清除自由基抗氧化活性的多酚类物质。本研究测定了芒果皮粉与马铃薯皮粉的化学成分（包括膳食纤维、多酚类物质与TEAC）、平均生长速率、平均倍增时间以及益生元活性评分，以评估其作为酸奶功能性配料的可行性。与添加马铃薯皮粉的酸奶及空白对照组酸奶相比，添加芒果皮粉的酸奶在储存期间乳清析出量更低、黏度更高。两种皮粉的益生元活性均体现为更高的滴定酸度与更低的pH值，且不会对消费者接受度产生不利影响。芒果皮粉与马铃薯皮粉凭借其所含的膳食纤维与多酚类物质，具备潜在益生元活性，可作为益生元用于改善益生菌在胃肠道的定植，进而对宿主健康产生协同益处。