July 06, 2024 | Food Research International |
The functional properties of mangosteen extracts (ME) and their potential application in developing bifunctional fermented milk products were investigated by researchers from the Departamento de Tecnología de Alimentos in Spain. Mangosteen (Garcinia mangostana L.) is valued for its edible portion's aroma, taste, and texture, while the polyphenol-rich non-edible parts have traditional medicinal uses.
The study identified flavonoids and phenolic acids/derivatives in mangosteen extracts from both edible and non-edible parts. ME's impact was assessed on the growth, metabolism, antioxidant capacity, biofilm formation, and antimicrobial activity of eight intestinal-origin bifidobacteria and lactobacilli strains, alongside two commercial probiotic strains (BB536 and GG). While ME concentrations above 10–20% inhibited growth, a 5% concentration enhanced antioxidant capacity, reduced biofilm formation, and increased Gram-positive pathogen inhibition.
Using this knowledge, fermented milk products were created with 5% ME and selected strains demonstrating strong growth and biofunctional properties. Most strains remained viable during production, storage, and gastrointestinal simulation. Products supplemented with ME exhibited higher polyphenol content and antioxidant capacity compared to controls. Sensory evaluation highlighted strains INIA P2, INIA P708, and GG as producing the most appealing products. These findings highlight ME’s potential in functional food development, combining health benefits with consumer acceptability.
