A D-optimal experimental design with three center points was used to evaluate the influence of spray-drying conditions on the physicochemical properties of a powdered product obtained by drying cactus pear juice. Drying was performed in a laboratory spray-dryer (Pulvis GB 22 model) at two inlet air temperatures (205 and 225°C), and two compressor air pressures (0.10 and 0.20 MPa). Commercial maltodextrins (10 and 20 DE) were used as carrier agents at two levels (18 and 23%). Moisture content and hygroscopicity were evaluated in the powder, and vitamin C retention and total color change were measured in the reconstituted product. Analysis of variance (ANOVA) was performed with a confidence level of 95% (p < 0.05). Moisture content of spray-dried powder and vitamin C retention of reconstituted product was mainly determined by the temperature-pressure, T*P, interaction. While for hygroscopicity, the pressure-concentration, P*C, interaction was the most important factor. The reconstituted product showed a slight change of total color (ΔE) with respect to natural juice and a significant effect of the maltodextrin concentration was found in this property.

Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal microbiota. The effect of mango IF on intestinal microbiota during colonic fermentation is unknown. In this study, the isolated IF of a novel ‘Ataulfo’ mango-based bar (snack) UV-C irradiated and non-irradiated (UVMangoB and MangoB) were fermented. Colonic fermentation occurred in vitro under chemical-enzymatic, semi-anaerobic, batch culture and controlled pH colonic conditions. Changes in the structure of fecal microbiota were analyzed by 16s rRNA gene Illumina MiSeq sequencing. The community´s functional capabilities were determined in silico. The MangoB and UVMangoB increased the presence of Faecalibacterium, Roseburia, Eubacterium, Fusicatenibacter, Holdemanella, Catenibacterium, Phascolarctobacterium, Buttiauxella, Bifidobacterium, Collinsella, Prevotella and Bacteroides genera. The alpha indexes showed a decrease in microbial diversity after 6 h of colonic fermentation. The coordinates analysis indicated any differences between irradiated and non-irradiated bar. The metabolic prediction demonstrated that MangoB and UVMangoB increase the microbiota carbohydrate metabolism pathway. This study suggests that IF of mango-based bar induced beneficial changes on microbial ecology and metabolic pathway that could be promissory to prevention or treatment of metabolic dysbiosis. However, in vivo interventions are necessary to confirm the interactions between microbiota modulating and intestinal beneficial effects.