Mango (Mangifera indica L.) Bagasse-Added Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro

Abstract

High consumption of sugar-added food products by children requires formulations using ingredients such as mango bagasse (MB), delivering health-associated components. This research aimed to characterize, sensory evaluate, and assess the probiotic effect in vitro from MB-added con-fections (1:4 and 1:5 water:MB). The 1:4 formulation displayed the highest acceptance by 51 children from a primary school of Ciudad Juárez (Mexico). This formulation contained high fiber content (10.50 %), phenolic compounds (mainly mangiferin and (+)-catechin), and allowed L. plantarum, L. reuteri, L. helveticus, and L. rhamnosus GG growth. Results suggested MB-confections are fiber and polyphenol-rich, sensory-accepted products by children, with prebiotic effects.