Application of prebiotics in apple products and potential health benefits

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.

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

“…Fructans are prebiotic ingredients used technologically to replace the fat and sugar in foods. Moreover, they are consumed by gut microbiota, promoting human health through the production of short-chain fatty acids such as lactic acid, butyric acid, and propionic acid [ 7 ]. Fructans are oligosaccharides and polysaccharides of fructose units, used as reserve carbohydrates by plants such as chicory ( Cichorium intybus ), Jerusalem artichoke ( Helianthus tuberosus ), garlic ( Allium sativum ), onion ( Allium cepa ), asparagus ( Asparagus officinalis L.) and Agave spp.…”

Simulate the Dynamic Interactions Across Nutritional Supplements, the Polybiome, and the Biochemical Approach Dependent on Patient-Derived Gastrointestinal Knowledge

“…Proliferative and tumor cells cultivated in two-dimensional phospholipid bilayers atop polymers only partly mimic the crucial physiological complexity, spatial patterns, and intracellular pathways inherent in three-dimensional design [60][61]. Despite the fact that the majority of substances with a life-promoting effect and organ diseases of concern share similar findings, they are especially significant in gastrointestinal ailments for the following reasons: Understanding three features of the gut's epithelial tissue is critical: its cellular stress design, the ongoing effect of dietary metabolites on it, and the complex relationship between microbes and those progenitor cells [62][63][64][65][66][67][68][69].…”

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

“…They are mainly composed of numerous chains of galacturonic acid and are characterised by being resistant to human digestive enzymes. Pectins can be fermented along the intestine favouring the growth of Lactobacillus or Bifidobacteria , therefore promoting the release of acetate and propionate, and enhancing gut health [ 62 , 63 ]. In fact, apple by-product potential as a prebiotic ingredient has been demonstrated and mainly attributed to its pectin content [ 33 , 34 , 45 , 62 ].…”