Mango bagasse (MB) is a (poly)phenols and fiber (DF)-rich agroindustrial by-product exhibiting health-beneficial properties. This research aimed to design and characterize an MB-added confection and evaluate its prebiotic effect in vitro. A sensory analysis involving 51 children was conducted to select the most accepted formulation. Nine formulations (3^k factorial design) were screened through texture profile analysis to select an MBC formulation that was hydrated (1:4 and 1:5 MBC:water) to reduce its hardness, where 1:4 was chosen. Compared to MB, 1:4 formulation showed a higher protein (+1.20-fold) but less DF (−0.62-fold). The confections contained gallic acid, mangiferin, quercetin, and (+)-catechin (234.82–479.69 g/100 g sample) but displayed a lower in vitro accessibility than those from MB. Selected bacterial strains exhibited fermentative activity using MBC as a substrate, which was even better than using MB fiber-only. The results showed the potential of MB to DF and (poly)phenol-rich confections with prebiotic potential.

中文翻译：

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（多）酚和富含膳食纤维的芒果甘蔗渣糖果的感官评价和体外益生元效应


芒果甘蔗渣 （MB） 是一种富含（多）酚和纤维 （DF） 的农用工业副产品，具有有益健康的特性。本研究旨在设计和表征添加 MB 的糖果，并在体外评估其益生元效应。对 51 名儿童进行了感官分析，以选择最被接受的配方。通过质构剖面分析筛选了 9 种配方（3^k 因子设计），以选择水合（1：4 和 1：5 MBC：水）以降低其硬度的 MBC 配方，其中选择了 1：4。与 MB 相比，1：4 制剂显示出更高的蛋白质（+1.20 倍）但 DF 较低（-0.62 倍）。糖果含有没食子酸、芒果苷、槲皮素和 （+）-儿茶素 （234.82–479.69 g/100 g 样品），但体外可及性低于 MB 中的糖果。选定的细菌菌株使用 MBC 作为底物表现出发酵活性，这甚至优于仅使用 MB 纤维。结果显示 MB 对 DF 和富含（多）酚的糖果具有益生元潜力的潜力。