Vacuum Impregnation of Polyphenols in Yam Bean: Effect on Sensory Acceptability, Antioxidant Capacity, and Potential Absorption Ability

Abstract

The aim of this study was to evaluate the effect of vacuum impregnation (VI) of an ultrasound-assisted mango seed phenolic extract on antioxidant capacity (AOX), phenolic content, proximal composition, sensory acceptability, and in vitro polyphenols potentially available for absorption (PPAA) in the yam bean slice. The final parameters of VI optimizations by response surface were: slice thickness (1.5 mm), vacuum time (15 min), and restoration time (5 min). The optimal treatment (OT) showed a 412% increase in total soluble polyphenols (TSP), as well as a general increase in DPPH, ABTS, and FRAP (20.26, 129.99, and 64.52 μmol TE/g respectively), in relation to the control. However, VI increased the amount of nonextractable polyphenols in the indigestible fraction of yam bean slices and reduced the PPAA compared to the control. Therefore, it is concluded that the application of VI increases TSP and AOX, maintains sensory parameters, and decreases the PPAA in yam bean.