Enhancing Sweetener Formulations with Functional Yacon (Smallanthus sonchifolius)

Yacon, rich in FOS, serves as a natural substitute for conventional sweeteners, supporting glycaemic regulation, weight control, and lowers risk of colon cancer. As a low-calorie sweetener, Yacon provides a slower absorption rate, addressing key metabolic concerns tied to typical sweeteners. Its distinct antioxidative and prebiotic properties makes it an ideal choice for a healthier sweetening choice. This study aims to optimize a preservation method for stabilizing FOS in Yacon and assess its antioxidant and anti-inflammatory effects. Yacon was processed into a fine powder via lyophilization, and its stability was analysed over 60 days using HPLC to measure FOS concentrations. The lyophilized Yacon powder is digested according to the INFOGEST protocol, with FOS concentrations measured in the intestinal phase. The antioxidant capacity, specifically ROS scavenging, was evaluated using peroxyl radicals (ROO•) and hypochlorous acid (HOCl) in the Yacon extract. Anti-inflammatory activity was tested in RAW 264.7 macrophages to evaluate NF-κB transcription factor activation, while ELISA assays quantified TNF-α and CXCL2/MIP-2. By day 60, Kestose and nystose concentrations was at 180.4 and 142.4 mg/g of Yacon, respectively, with intestinal phase concentrations at 100.85 mg/g for Kestose and 90.24 mg/g for nystose. In the ORAC assay, Yacon extract exhibited 842.91 μmol Trolox equivalents per gram, while the hypochlorous acid scavenging assay required 0.28 mg/mL of Yacon extract to scavenge 50% of HOCl. Anti-inflammatory assays revealed a significant reduction in NF-κB activation (p < 0.05) by Yacon in macrophages (31% at 1500 μg/mL), though TNF-α and CXCL2/MIP-2 levels showed no significant reduction. The stability of FOS (Kestose, nystose) was maintained over the 60-day period, with a slight increase in FOS concentration by day 60. Yacon demonstrates notable antioxidant and anti-inflammatory potential, supporting its use as a functional sweetener in food formulations.