CARACTERIZACIÓN, DIGESTIBILIDAD Y EFECTO PREBIOTICO DEL EXTRACTO DEL FRUTO DE Stenocereus queretaroensis F.A.C. WEBER BUXBAUM

Abstract

La digestibilidad es la facilidad con la que los alimentos se convierten en el sistema digestivo en sustancias útiles para la nutrición; ésta comprende la hidrólisis de moléculas complejas y la absorción de moléculas pequeñas en el intestino. La microbiota es fundamental en estos procesos y el mal funcionamiento de estos microorganismos está asociado con enfermedades metabólicas. El objetivo de este estudio fue caracterizar y evaluar la digestibilidad y el efecto prebiótico del extracto de fruto de Stenocereus queretaroensis, ya que se desconocen su valor nutricional y funcionalidad. El extracto se obtuvo del fruto a 4 °C usando un extractor de jugo; posteriormente, se filtró y liofilizó; además, se determinó su valor y calidad nutricional parcial mediante análisis fisicoquímicos y proximales. Asimismo, se establecieron técnicas para evaluar la digestibilidad oral, gástrica e intestinal y para evaluar el efecto prebiótico. El extracto mostró un color rojo (L* = 17.21 ± 0.1, a* = 38.61 ± 0.1, b* = 10.60 ± 0.2), con un pH de 3.78 ± 0.1, sin grasa cruda y 0.77 ± 0.0 % (p/p) de fibra cruda, 1.36 ± 0.0 % de proteína, 88.82 ± 0.8 % de extracto libre de nitrógeno y efecto prebiótico para Bacillus coagulans, Lactobacillus sporogenes y L. delbrueckii.

Physicochemical Characterization, Bioactive Compounds, and Antioxidant Capacity from Stenocereus queretaroensis: Mexican Endemic Fruits with High Potential Functionality

“…The purple fruit had the lowest soluble solids content (10.50 • Brix). These findings align with previous reports for S. queretaroensis fruits (8.99-16.2 • Brix) [9,14]. The results indicate that these fruits do not provide a high level of simple sugars when consumed.…”

“…On the other hand, no significant differences (p > 0.05) in pH were found between the white and purple fruits. Similar values have been reported for the same species, concluding that S. queretaroensis fruits are not also acidic fruit [9,14].…”

“…No significant differences (p > 0.05) were found in the percentage of acidity of the four types of fruits, presenting values (0.34-0.45%) similar to those reported in other studies for orange, red, yellow, and purple S. queretaroensis (0.1-0.88%) [9,14]. However, the results exceed those reported for the S. thurberi fruits (0.22%) [27].…”

“…The fruits are distinguished by the diversity of striking colors in the pulp (red, purple, yellow, and white), which attract consumers and producers to formulate different traditional cool beverages or simply to eat and sell [10]. In addition to their pleasant organoleptic characteristics, Stenocereus fruits are attractive due to their associated components, including vitamins, minerals, crude fiber, betalains, carotenoids, and phenolic compounds [11][12][13][14]. These characteristics of the fruits could include a high antioxidant power that can stimulate the immune system and reduce inflammation, which reduces the risk of cardiovascular disease, degenerative disorders, and cancer [15].…”

“…It was reported that S. queretaroensis fruits exhibited soluble solids values between 10 and 16 • Brix and low titratable acidity (0.15-0.5% citric acid) depending on the fruit color [9]. On the other hand, it was reported to be a highly digestible fruit with prebiotic effects [16].…”