Rheology and prebiotic activity of Ora-pro-Nobis for the development of functional ingredients by 3D food printing

The mucilage fraction from Ora-pro-Nobis (OPN) leaves was extracted and characterized regarding its chemical composition, rheological behavior, and prebiotic potential. The extraction involved hot water treatment followed by ethanol precipitation, resulting in a substantial extraction yield (4.77 % of total leaves). This mucilage extraction served as an initial step for subsequent protein extraction from residual leaf material. OPN mucilage primarily comprises a high molecular weight polysaccharide (arabinogalactan), which upon hydrolysis, yields xylose (30.11 % w/w) and arabinose (29.15 % w/w) as primary components, alongside minor amounts of glucose (5.28 % w/w) and cellobiose (3.80 % w/w). Rheological analysis indicated pseudoplastic behavior and thixotropic properties, offering potential value in formulating 3D printed food products. Furthermore, digestibility analysis demonstrated that the mucilage was highly resistant to simulated gastrointestinal conditions, with only 2.69 % degradation observed. In addition, assays evaluating its prebiotic potential showed that the mucilage supported the growth of the probiotic strain Lactobacillus acidophilus . Furthermore. All these findings, combined with the classification of glucoarabinoxylan as a dietary or functional fiber, underscore the potential of OPN mucilage as an innovative ingredient for food product development, promoting microbiota balance. However, further research is warranted to fully explore the diverse applications of OPN mucilage as a structural and functional component in foods. • Rheological properties indicate OPN mucilage as an ingredient for 3D food printing. • OPN mucilage stimulates the Lactobacillus acidophilus growth. • Hydrocolloids used as structural and functional ingredients in foods.