Evaluación in vitro e in vivo de las características prebióticas de las cáscaras de tuna y piña
The aim of this study was to evaluate the in vitro and in vivo effect of prebiotic characteristics of cactus pear peel and pineapple peel flour. The chemical composition and antioxidant capacity of cactus pear peel and pineapple peel flour were determined. Subsequently, both samples were also used a...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | México |
| Institución: | Universidad Autónoma Metropolitana |
| Repositorio: | Repositorio Institucional de la UAM Iztapalapa |
| Idioma: | español |
| OAI Identifier: | oai:bindani.izt.uam.mx:d504rk47h |
| Acceso en línea: | https://doi.org/10.24275/uami.d504rk47h |
| Access Level: | acceso abierto |
| Palabra clave: | info:eu-repo/classification/LEM/Medicina botánica info:eu-repo/classification/LEM/Biotechnology info:eu-repo/classification/LEM/Pineapple info:eu-repo/classification/LEM/Tuna (cáscara) info:eu-repo/classification/LEM/Biotecnología info:eu-repo/classification/LEM/Prebióticos info:eu-repo/classification/LEM/Piña (cáscara) info:eu-repo/classification/LEM/Prickly pears info:eu-repo/classification/LEM/Medicine, Botanic info:eu-repo/classification/LEM/Prebiotics info:eu-repo/classification/cti/6 |
| Sumario: | The aim of this study was to evaluate the in vitro and in vivo effect of prebiotic characteristics of cactus pear peel and pineapple peel flour. The chemical composition and antioxidant capacity of cactus pear peel and pineapple peel flour were determined. Subsequently, both samples were also used as a carbon source for growth kinetics of Pediococcus pentosaceus UAM22 and Aerococcus viridans UAM21 to determine the prebiotic effect in vitro. In addition, a factorial design was performed to determine the effect of cactus pear peel and pineapple peel flour, P. pentosaceus UAM22 and storage time on physicochemical, functional and sensory parameters a cooked meat product. Finally, taking into account the previous results, the in vivo effect was carried out by supplying cactus pear peel flour in the diet of 16 rats (Rattus norvegicus) Wistar strain, also using agave inulin as a fiber source of reference during 84 days; analyses were performed to assess the physiological and microbiological effects on the rats. According to the chemical composition of flour, pineapple peel flour had a higher percentage of protein than cactus pear peel flour; however, cactus pear peel flour showed higher mineral content, soluble carbohydrates and total dietary fiber available; and the antioxidant activity of Trolox equivalent antioxidant activity (TEAC) were greater with cactus pear peel flour. During the growth kinetics better use of both flours was observed by Pediococcus pentosaceus UAM22, with a higher growth rate and acidification using cactus pear peel flour as a carbon source, seeing reflected in increased production of short-chain fatty acids. Also, Pediococcus pentosaceus UAM22 had the highest levels of prebiotic activity with both flours. Furthermore, the sausages were both flours had more moisture but inoculated sausages showed lower expressible moisture; cactus pear peel flour decreased oxidative rancidity during storage; inoculation of lactic acid bacteria and flours caused increased lightness but less redness and yellowness; inoculated and cactus pear peel flour samples had a stronger less cohesive and less resilient structure but; micrographs showed exopolysaccharide production by the strain used cactus pear peel flour, which explains the properties of water retention and texture of the sausage. Sensory analysis showed interest in consuming more healthy foods and more food neophobia to eat sausage with cactus pear peel flour than pineapple peel flour however, sensory profiles showed no difference in smell and texture attributes between sausages with cactus pear peel flour. This study reflects the in vivo rat weight and food intake was similar with cactus pear peel flour or inulin, but cactus pear peel flour was lower fiber digestion, however causing increased production of short-chain fatty acids. The use of agroindustrial by-products helps reduce waste in the environment, giving added value. Use cactus pear and pineapple peel flour can be an alternative source of functional food ingredients to favor features food and generate the same health benefits. |
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