Effect of processing methods on yacon roots health-promoting compounds and related properties

Reis, Felipe Richter; Marques, Caroline; Moraes, Ana Carolina Sales de; Masson, Maria Lúcia

doi:10.1016/j.tifs.2021.05.010

Cited by 15 publications

(11 citation statements)

References 66 publications

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“…Valentova y col, propuso que las hojas de yacón se pueden utilizar como un remedio potencial en la prevención de enfermedades crónicas causadas por radicales libres, por ejemplo, Artículo de revisión selectivamente por Lactobacilos y Bifidobacterias. La inulina es considerada otro prebiótico y no se hidroliza por las enzimas digestivas humanas (11).…”

Section: Propiedad Antioxidanteunclassified

Propiedades beneficiosas del yacón (smallanthus sonchifolius) en la salud

Minchola-Castañeda

Tirado

Montalvo-Rodríguez

et al. 2022

Más Vita. Rev. Cienc. Salud

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Introducción: El yacón (Smallanthus sonchifolius), es una planta nativa de las zonas andinas sudamericanas y se le han atribuido muchas propiedades beneficiosas para el organismo; entre las cuales destacan efectos antioxidantes, antimicrobianos, hipolipidémicos, antidiabéticos e incluso anticancerígenos. Objetivo: Ampliar el conocimiento sobre las propiedades funcionales atribuidas al yacón; para este propósito se hará una recopilación y lectura de los estudios publicados hasta la fecha sobre el yacón y se utilizarán para validar las propiedades beneficiosas que el yacón tiene sobre la salud. Materiales y métodos: Para el presente artículo se realizó una revisión sistemática desde noviembre del 2021 hasta enero del 2022, a través de búsquedas electrónicas en bases de datos como MedLine, PubMed y SciELO. Resultados: Este trabajo empieza con una breve descripción acerca de la fitoquímica del yacón; luego desarrolla las posibles propiedades antioxidante, antiinflamatoria, prebiótica, anticancerígena, hipoglicemiante e hipolipidémica atribuidas al yacón. Conclusiones: El yacón es un alimento muy nutritivo que cada vez se vuelve más conocido entre la población debido a la divulgación de sus propiedades beneficiosas, las cuales comprenden según la literatura consultada, efectos antioxidantes, antiinflamatorios, prebióticos, anticancerígenos, hipoglicemiantes e hipolipidémicos. Se considera necesario realizar más estudios sobre este alimento para dilucidar mejor sus efectos, ya que muchos de los datos reportados hasta ahora se originan en estudios con modelos animales y muy pocos con seres humanos. SUMMARY Introduction: Yacón (Smallanthus sonchifolius), is a plant native to the South American Andean areas and many properties have been attributed beneficial to the body; including antioxidant effects, antimicrobial, hypolipidemic, antidiabetic and even anticancer. Objective: Expand knowledge about the functional properties attributed to yacon; For this purpose, a compilation and reading of the studies will be made. published to date on yacon and will be used to validate the properties beneficial that yacon has on health. Materials and methods: For the This article carried out a systematic review since November 2021 until January 2022, through electronic searches in databases such as MedLine, PubMed and SciELO. Results: This work begins with a brief description about the phytochemistry of yacon; then develop the possible antioxidant, anti-inflammatory, prebiotic, anticancer, hypoglycemic and hypolipidemic properties attributed to yacón. Conclusions: Yacon is a very nutritious food that is becoming more and more known among the population due to the disclosure of its beneficial properties, which include according to the consulted literature, antioxidant, anti-inflammatory, prebiotic, anticarcinogenic, hypoglycemic and hypolipidemic. It is considered necessary carry out more studies on this food to better elucidate its effects, since much of the data reported so far originates from model studies animals and very few with humans.

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Section: Propiedad Antioxidanteunclassified

Propiedades beneficiosas del yacón (smallanthus sonchifolius) en la salud

Minchola-Castañeda

Tirado

Montalvo-Rodríguez

et al. 2022

Más Vita. Rev. Cienc. Salud

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“…Yacon (Smallanthus sonchifolius) is a perennial plant in the family Asteraceae that is present in the Andean region (Reis et al, 2021). It is particularly rich in fructo-oligosaccharides (FOS) and inulin.…”

Section: Introductionmentioning

confidence: 99%

Microwave-vacuum drying of pulsed vacuum osmotic dehydration-pretreated Yacon as an alternative for preserving fructo-oligosaccharides

Lopes,

Corrêa,

Petri Júnior

et al. 2024

Ciênc. agrotec.

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Yacon, a perennial plant from the Andean region, is particularly rich in fructo-oligosaccharides (FOS) and inulin. However, these saccharides are rapidly hydrolyzed after harvest, affecting the functional characteristics of yacon. Therefore, a preservation technology such as drying is warranted to preserve the FOS content of yacon products during the off-season. To this end, we dried yacon slices, either untreated or pretreated with pulsed vacuum osmotic dehydration (PVOD), in a microwave vacuum (MWV). PVOD was performed using a sorbitol solution (38 °Brix, 35 °C, and 681 mmHg during the first 10 min). A three-level experimental design with three initial power densities (PDs) of 3.6, 6.3, and 9.9 W.g−1 and three vacuum pressures (VPs) of 0, 300, and 600 mmHg was employed to perform the MWV drying experiments. FOS content, drying kinetics, diffusivity, shrinkage, yacon temperature, and rehydration were investigated. We observed that during PVOD, as microwave PD increased, the drying time, moisture, and water activity decreased. Moreover, an increase in PD positively affected FOS retention, diffusivity, temperature, and shrinkage. Furthermore, VP significantly affected FOS retention in pretreated samples and facilitated drying. In addition, microwaves with a higher PD increased the effective diffusivity and facilitated FOS retention. VP also affected the drying and FOS retention of pretreated samples. In general, yacon browning was observed under all treatment conditions, independent of pretreatment. For osmotically dehydrated samples, processing conditions with a PD of 9.9 W.g−1 and vacuum pressure of 600 mmHg are ideal for drying yacon slices via microwave vacuum, thereby increasing the FOS content by approximately 40%.

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“…Sousa et al (2015) revealed a potential prebiotic activity of yacon tuber flour upon the growth of four probiotic strains, attributing it to its FOS content. Yacon is usually processed by drying and blanching, being hot air drying, vacuum drying, heat pump drying, osmotic dehydration, foam-mat drying, spray drying, and freeze-drying the most common methods of drying used to process its juice (Reis et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

Prpich

Sanabria

Gliemmo

et al. 2023

Braz. J. Food Technol.

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Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.

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Effect of processing methods on yacon roots health-promoting compounds and related properties

Cited by 15 publications

References 66 publications

Propiedades beneficiosas del yacón (smallanthus sonchifolius) en la salud

Propiedades beneficiosas del yacón (smallanthus sonchifolius) en la salud

Microwave-vacuum drying of pulsed vacuum osmotic dehydration-pretreated Yacon as an alternative for preserving fructo-oligosaccharides

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

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