Kankona Dey & Mini Sheth

Address & Affiliation of authors:

The Maharaja Sayajirao University of Baroda Vadodara, Department of Foods and Nutrition, Gujarat, Vadodara- 390002, India

Prebiotics: Can They be Used in Food Product Development?

Prebiotics are “substrates that are selectively utilized by host microorganisms conferring a health benefit”. Fructo oligosaccharides (FOS), galacto oligosaccharides (GOS), inulin, and xylo oligosaccharides (XOS) represent the most commonly studied prebiotics, which may help boost your immune system, digestion and decrease inflammation. As these nutrients move through your colon, they produce a growing landscape of gut goodness, bypassing hydrolysis and creating a unique organization for beneficial microbes (1).

Less studied is how these bioactive substances can be used as the covert operators to improve the taste and health of your favorite snacks and meals. The introduction of functional compounds like prebiotics in the diet may be an attractive alternative to sugar-loaded desserts and confectioneries.

Exploring the Health Benefits of Food Product Development with Prebiotics:

At the Department of Food and Nutrition, The Maharaja Sayajirao University of Baroda, India, inspiring culinary innovations have been created, where we have added a touch of prebiotic science to the flavor of popular Indian sweets, Indian fried foods, savory dishes, and curries. Prepare yourself for a revolution in flavor!

Picture this: Popular Indian sweets like gulab jamun, jalebi, kaju pista roll, kheer and dudhi halwa taking on a whole new healthy profile thanks to the prebiotic FOS, without a significant flavor profile change (2,3) But that's only the start! Even lemon water, milk, and buttermilk received a prebiotic transformation with FOS (4,5) We've delved into the universe of cuisine, transforming traditional dishes into evidence-based for the health-conscious gourmet (5). Also, we have redefined the confectionery experience with FOS and GOS-infused gummies by wholly removing the sugar content and making daily consumption beneficial (case study attached below) (6,7).

Challenges and Opportunities When Developing Products with Prebiotics?

Food product development with prebiotics is an exciting journey into the world of culinary innovation. New trends such as adding a sweet, low-calorie bioactive compound can change the way food is tasted. It can also result in better digestion, more control over blood sugar, lower cholesterol and an overall improvement in your health, having the potential to bridge the gap in fiber intake and its recommendations (1).

The biggest challenge? Texture. Because they are naturally sticky, these prebiotics cling to moisture. According to Jain et al. (8), achieving the ideal texture is a challenging task that has been bravely taken on in the culinary world. FOS becomes extremely hygroscopic and tricks the water-holding capacity when the degree of polymerization decreases.

Nowadays, consumers expect more than a basic meal. They want products that improve their physical and mental well-being. Products like gummies are considered as chewable alternatives among people who want to improve their diets. The sugar content in the gummies, however, can be substituted with healthy sugar alternatives such as GOS.

Figure 1. Here is a case study to show the process of developing the gummies and how they have beneficial effects shown in the human trials (6,7).

Standard gummies were prepared using agar, sugar, citric acid, water, and FSSAI (Food Safety Standards Authority of India) certified natural colors and flavors, while GOS-supplemented gummies were made by replacing sugar in varied amounts, up to 100% (Fig. 2). A trained panel evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes. GOS recovery analysis, physicochemical variables such as color, moisture, pH, and texture were assessed. Shelf-life studies of 100 % GOS-supplemented gummies were carried out at accelerated temperatures (37 °C) over a period of 6 months. The results revealed that gummies with varying levels of GOS were acceptable to the panelists, with no significant differences in the shelf life. However, F test revealed a significant improvement (p < 0.05) in the texture of the gummies with a slight reduction in color and flavor at the end of 6 months. The moisture content and pH values were 24.8% and 3.37 respectively. HPLC analysis revealed a recovery of 95% GOS in the prepared gummies (7).

A double-blind placebo control clinical trial (CTRI/2021/10/037474) was conducted on sedentary constipated adults (n = 35), who were split into an experimental group (n = 17) and a control group (n = 18), supplemented with 10 g GOS (the above formulated gummies) and sugar gummies, respectively, for 30 days. Relative abundance of fecal gut microbes, including Bifidobacterium, Lactobacillus, Clostridium and Bacteroides and phyla Bacteroidetes and Firmicutes using real-time polymerase chain reaction and short-chain fatty acids, was analyzed pre and post supplementation. Constipation profile was studied using Rome IV criteria and the Bristol stool chart. Depression status was studied using the Becks Depression Inventory. Quality of life (QoL) was assessed using patient assessment of constipation (6).

GOS gummy supplementation increased Bifidobacterium and Lactobacillus by 1230% and 322%, respectively, (p < 0.001; p < 0.01) with reduced Clostridium by 63%, phylum Firmicutes by 73% and Bacteroidetes by 85% (p < 0.01). The GOS-supplemented group demonstrated a higher F/B ratio (4.2) indicating improved gut health (p < 0.01) with reduced gut dysbiosis and constipation severity. GOS gummies enhanced acetic acid and butyric acid levels compared to the control group (p < 0.01; p < 0.001). Post supplementation, there was 40% reduction in depression (p < 0.01) and 22% improvement in QOL (p < 0.05). This research validates the predicted beneficial benefits of short-term GOS consumption on constipation profile, gut microbiota, depression status and QoL of constipated subjects (6).

Are you prepared to bite into the future now? Welcome to the delicious future of eating, where health and flavor collide in a mouthwatering way! Prebiotics: the intersection of health and latest culinary trends!

References:

1. Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol [Internet]. 2017;14(8):491–502. Available from: https://doi.org/10.1038/nrgastro.2017.75

2. Mahendra A, Sheth M. Feasibility and acceptability of fructooligosaccharide substituted popular Indian foods. Nutr Food Sci. 2013 May 17;43(3):204–12.

3. Thakuria A, Sheth M. An invitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer. Bioact Compd Health Dis. 2020 Jan 31;3(1):1.

4. Sheth M, Hirdyani H. Development and sensory analysis of a buttermilk based fermented drink using barley and fructooligosaccharide as functional ingredients. International Journal of Home Science. 2016;2(2):235–9.

5. Gupta N, Sheth M. Acceptability trials of fructooligosaccharides (FOS) added soup and beverages. Asian Journal of Home Science. 2011 Oct 12;6(2):131–6.

6. Dey K, Sheth M, Anand S, Archana G, Raval S. Daily consumption of galactooligosaccharide gummies ameliorates constipation symptoms, gut dysbiosis, degree of depression and quality of life among sedentary university teaching staff: A double-blind randomized placebo control clinical trial. Indian J Gastroenterol. 2023 Dec;42(6):839–48.

7. Dey K, Sheth M. Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality. Food Production, Processing and Nutrition [Internet]. 2023;5(1):8. Available from: https://doi.org/10.1186/s43014-022-00117-w

8. Jain N, Sheth M, Assudani A, Parnami S. Sensory attributes of indian fried foods incorporated with differentlevels of fructooligosaccharides. Int J Appl Biol Pharm. 2013 Jul 1;4(3):255–9.

Chew on This: The Sweet Science Behind Developing Prebiotic Gummies!