Abstract
Among the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods.
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Acknowledgments
The authors would like to acknowledge CAPES, from the Ministry of Education (Brazil), for providing scholarships for doctoral students and the PRPPGI/UFPel for complementary financial assistance.
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Ministry of Education (Brazil) - CAPES (doctoral scholarships: 00034094067 and 00106998056) and EMBRAPA - CAPES (grant number 02.13.05.003.00.00).
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Jardel Araujo Ribeiro: Conceptualization, Methodology, Investigation, Writing, Writing—Review & Editing. Elisa dos Santos Pereira: Investigation, Writing, Writing—Review & Editing. Chirle de Oliveira Raphaelli: Investigation, Writing, Writing—Review & Editing. Marjana Radünz: Investigation, Writing, Writing—Review & Editing. Taiane Mota Camargo: Investigation, Writing, Writing—Review & Editing. Fernanda Izabel Garcia da Rocha Concenço: Investigation, Writing, Writing—Review & Editing. Ângela Maria Fiorentini: Review. Rufino Fernando Flores Cantillano: Review. Leonardo Nora: Supervision & Review
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Ribeiro, J.A., dos Santos Pereira, E., de Oliveira Raphaelli, C. et al. Application of prebiotics in apple products and potential health benefits. J Food Sci Technol 59, 1249–1262 (2022). https://doi.org/10.1007/s13197-021-05062-z
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DOI: https://doi.org/10.1007/s13197-021-05062-z