Characteristics of Edible Jelly Enriched with Faba Bean (Vicia faba L.) Pod polysaccharide and Investigation of Its Prebiotic and ACE-Inhibitory Potential
نویسندگان
1 Department of Food Science and Technology, Sarv. C., Islamic Azad University, Sarvestan, I.R. IRAN
2 Department of Food Science and Technology, Sarv. C., Islamic Azad University, Sarvestan, I.R. IRAN
3 Department of Food Science and Technology, Ro. C., Islamic Azad University, Roudehen, I.R. IRAN
4 Department of Food Science and Technology, N.T. C., Islamic Azad University, Tehran, I.R. IRAN
doi
10.30492/ijcce.2025.2060411.7110چکیده
This study investigated Faba Bean Pod Polysaccharide (FBPP) extracted using ultrasound-assisted methods (65°C, 50 min, 50% amplitude), achieving an extraction yield of 15.58%. The purified FBPP exhibited a zeta potential of -27.13 mV and an average particle size of 420.1 nm. Functional characterization revealed water- and oil-holding capacities of 2.98 g/g and 3.41 g/g, respectively. FBPP demonstrated significant biological activity, showing ACE (Angiotensin-Converting Enzyme) inhibitory effects (IC50 = 0.223 mg/mL) and promoting the growth of Lactobacillus casei. When incorporated into jelly formulations, FBPP maintained favorable physicochemical properties (pH 2.88, acidity 4.01) while achieving high sensory acceptance scores. These findings position FBPP as a promising natural ingredient for functional foods, combining prebiotic potential with antihypertensive properties through ACE inhibition.
