JELLY WITH TAMARIND PERICARP WITH ANTIOXIDANT AND PROBIOTIC ACTIVITY AND ITS OBTAINING PROCESS.

Abstract

The present invention comprises a process for obtaining tamarind pericarp jelly treated with microwaves to increase the availability of polyphenols, with antioxidant and probiotic activity. The probiotic characteristics are derived from a commercially unexploited source of probiotics, namely the use of a LAB 20 strain isolated from the solid residues of mezcal fermentation. The LAB 20 strain exhibits resistance to some antibiotics, has a viability above 95%, and has the ability to adhere to the gastrointestinal tract epithelium (71.21%) and self-aggregate (80.03%). Furthermore, it is a probiotic strain that functions as an antioxidant by reducing the accumulation of reactive oxygen species. Other specific characteristics of the tamarind pericarp jelly include a water activity (Aw) between 0.95 and 0.98 and a pH between 3.5 and 5.0, with the aim of acting as a prebiotic for lactic acid bacteria.LAB 20's added tamarind pericarp jelly gives nutraceutical and probiotic properties to foods where it can be added, such as cookies, breads, cakes, among others, or can be consumed directly as if it were a candy.

Description

JAL EA C ON TAMARIND PERICARP WITH ANTIOXIDANT AND PROBIOTIC ACTIVITY AND ITS OBTAINING PROCESS FIELD OF INVENTION This invention is related to the field of food technology, nutrition and the utilization of agro-industrial waste. OBJECT OF THE INVENTION The present invention relates to a jelly made from natural ingredients obtained from tamarind pericarp (Ia marindus indica), and its production process. This formulation exhibits polyphenol availability, antioxidant activity, and probiotic properties. It contains no additives, meeting clean label requirements. Furthermore, it utilizes agro-industrial waste, applying green biotechnologies that enhance the bioavailability of its constituent bioactive compounds. BACKGROUND Byproducts from the food processing and agricultural industries have been considered by various researchers as a source of antioxidants. Tamarind (Tamaulinum indica) is composed of approximately 30% pulp, 40% seed, and 30% pericarp. The tamarind pericarp contains various nutraceutical compounds that provide antioxidant capacity and is currently considered a waste product of tamarind processing, amounting to approximately 216,000 tons worldwide in 2019, contributing to environmental pollution. Furthermore, this invention utilizes a commercially untapped source of probiotics: a strain of I. ctohacdlns isolated from the solid residues of mezcal fermentation, considered a byproduct that, when discarded, also causes environmental pollution. The consumption of functional foods in the United States of America, Japan and the European Union has grown by more than 10% annually; of the total consumption of functional foods, the largest proportion is of foods containing probiotics (Aguirre-F.zkauriatza et al. 2009) In 2013, 500 new food products containing probiotics appeared on the global market. Global sales of these probiotics reached approximately €18.6 billion in 2017 and exceeded €32 billion in 2018. According to the AB-Biotics guide specializing in probiotic development and sales, in 2019 it was reported that growing margins would reach up to 34% by 2022, compared to 17% in 2018, resulting in a valuation of up to €55 million (García-Ramos, 2019). International and national market demand has driven a new line of probiotic functional foods in recent years, food products that help maintain the body's overall health and can also have an additional beneficial, therapeutic or preventive effect on the host. There is a relationship between food and health and the possibility of having biological regulators, where lactic acid bacteria (considered a type of probiotic) reduce the risk of contracting diseases (Pia-Taranto et al., 2005). Several patents describe methods used in the use of tamarind fruit, but the use of the pericarp is not indicated. Among the patents related to the use of fruits and the use of probiotics for the production of functional foods, the following were found: The invention CN102I06495A (201 I) Konjac Jelly Powder and Method for Making Jellies Using the Same” describes konjac jelly powder. The konjac jelly powder comprises the following components by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenan, 0 to 10 parts of xanthan gum, 0 to 15 lumps of locust bean gum, 0 to 20 parts of guar gum.5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol, and 2 to 5 parts of citric acid. A method for preparing jellies using konjac gelatin powder comprises the following steps: mix the konjac gelatin powder and white granulated sugar uniformly; pour the mixed white granulated sugar and konjac gelatin powder into a container with stirred cold water; continuously add the granulated sugar or white syrup, opening the steam and heating; filter, pack, and sterilize to obtain the finished konjac gelatin product. However, it is a tuber, and this process requires the use of gelatins and gums. It is indicated that it is an inexpensive process, but the raw material is not easy to obtain in Mexico, since it is an Asian tuber. The publication WO20I2177164A1 (2012), Method for producing fruit jelly and gelatinous sweet, refers to a method for producing fruit jelly and gelatin-like sweet pastes and can be used in the food industry, specifically in the confectionery industry. The technical result of the invention consists of expanding the range of sugary confectionery products for treatment and prophylaxis purposes with a higher content of naturally occurring minerals and vitamins. The method for producing fruit jelly and jelly-like sweet pastes consists of preparing a molasses syrup with gelling agents. The mixture is boiled, flavorings and aromatic additives are introduced, and the mixture is cooled. It is characterized in that after boiling, the mixture is cooled to 30-50°C and cranberries, strained cranberries, and black chokeberries are introduced with the following quantitative content of components in the finished product: 20-3.0% by mass of cranberry, 20-30% by mass of blueberry, and 100-12.0% by mass of black chokeberry, with the boiled treated mixture containing the gelling agents and additives that make up the rest at 100%. It leaves a significant opportunity, as it is a complex process, requiring molasses, additives and sugars, which represent almost 80% of the total ingredients. The patent publication WO20I2067480AI 2011 “Tomato Jam” refers to a method for preparing a tomato jam that does not require preservatives, obtained by concentrating a mixture of the pulp of fresh, clean, and ripe tomatoes (Lycopersicum esculentum), sugars, and natural flavorings. The method for making tomato jam (Lycopersicum esculentum) is characterized in that it comprises the following steps: i) Washing and disinfection: the tomatoes are washed with potable and ozonated water, applying turbulence in the washing tank; ii) Selection: separating undesirable parts and materials; iii) Cooking: the tomato is steamed.90°C for two hours in a kettle with an oil temperature of 130-140°C; iv) Draining: the cooked tomatoes are drained for 30 minutes to remove as much liquid as possible; v) Grinding: the drained mass is passed through a hammer mill and a fine mesh to minimize skin and seed particles; vi) Concentration of the paste: at 90°C and for 2 hours, as much water as possible is evaporated until reaching 9-10 Brix in a kettle with an oil temperature of 130-140°C; vii) Addition of dry ingredients: dry ingredients, i.e., salt and sugar, are gradually added to the paste in equal proportions every 15 minutes for three times; viii) Concentration of the mixture: concentration continues for 1-30 hours or until the mixture reaches the point (64 Brix). This concentration is carried out at 90-95°C.In a kettle with an oil temperature of 140-150°C, ix) Addition of liquid ingredients, the steam is turned off and stirring continues to mix the liquid flavoring. A large quantity of ingredients for a jam is still being prepared. The invention CN 102742752A (2012) “Sugar-free gelatin and method of preparing the same” describes a sugar-free gelatin and a method of preparing it. The sugar-free gelatin is made with the following materials: 6.5-8.0% xylitol, 3.5-4.5% maltitol, 0.62-0.75% powdered gelatin, 0.1-0.2% citric acid, 0.05-0.15% malic acid, 0.001-0.005% sucralose, 0.03-0.04% potassium sorbate, 0.06-0.15% flavoring, 0.0006-0.0.010% pigment and the remainder water. The optimal amount of additive and the composition ratio of xylitol to maltitol are determined by adopting an orthogonal test. From the analysis of various sweeteners, sucralose was selected, which is used as a sweetener in sugar-free gelatin to improve the flavor of the sugar-free gelatin. The gelatin is appropriately sweet and sour, not bitter or astringent, refreshing, and has a good flavor, making it suitable for a specific audience. As can be seen, this formulation requires the addition of additives, artificial sweeteners such as sucralose. It does not contain probiotics, nor is it indicated as an antioxidant. US patent application 2003018591 1 Al (2003) Herbal Nutraceuticals and a Process for Preparing Them, relates to a novel herbal nutraceutical and, more particularly, to novel herbal jams and jellies with proven pharmacological activities such as memory enhancer, antioxidant, antidepressant, immunomodulator, adaptogen, health promoter, and chemically standardized based on one or more bioactive components, and also to a process for manufacturing said herbal nutraceuticals. The novel herbal nutraceutical composition comprises 1 to 6% by weight of an extract or powdered plant parts of one or more herbs selected from the Wilhamnia somnifera group, specifically Centella asiatica. finospora cordifoHa, liola odora / a, Echinacea angustifolia and Ocinnun sancttmi, 12 to 40% by weight of edible fruits, 60-75% by weight of sugar, 1 to 2% by weight of a gelling agent and optionally, 1 5 to 3.0% by weight of food additives Again this formulation does not present results on self-aggregation to the epithelium of the gastrointestinal tract l .a patent application JP2000I75635 (A) of 1998 .Jam-like foods containing grape skin describes the effective use of grape pericarp for the preparation of a jam-like food or grape jam Γ.1 jam-like product, according to the invention. It has a specific aroma and flavor, utilizing the useful component (pericarp) with a high polyphenol content. The invention uses various grapes as raw materials, such as European and American varieties, and utilizes not only the grape pulp but also the skins (pericarp). It is worth noting that tamarind and grapes are completely different in their composition, and the formulation does not mention the presence of probiotics, nor the ability to adhere to the epithelium of the gastrointestinal tract (71.21% and 80.03% self-aggregation), much less an antioxidant capacity. Patent ES 2 33 I 863 AI 2008 “Bacteria and derived products to strengthen defenses and reduce the risk of disease” indicates that it protects a new strain of the genus Hifidohacieiinm (IATA-ES2) and the components of its culture supernatants in the form of various preparations (functional and novel foods, probiotics, synbiotics, supplements, nutraceuticals and pharmaceutical formulations) intended to improve the defenses of the human body and reduce the risk of disease, with the capacity to modulate the composition of the glycoproteins of the intestinal epithelial cells that constitute the mucus and represent the first line of defense against harmful agents; however, it does not mention a formulation that includes tamarind pericarp and that also possesses antioxidant activity The objective of patent ES 242 1607BI 19 2013, "Lactic acid bacteria that develop in soy milk and activate isoflavones, a product containing them and its applications," refers to a lactic acid bacterial strain belonging to the genus I. uctohncillis, characterized by its galactosidase and glucosidase activity for the production of active isoflavones. This patent refers to the use of at least one lactic acid bacterial strain belonging to the genus I. uctohncillis for the production of a functional fermented soy milk-based product with a high content of active isoflavones. In contrast, the present invention employs the LB20 strain isolated from the solid residues of mezcal fermentation, which survives the conditions of the gastrointestinal tract. Furthermore, it has antioxidant capacity, represented by high activity of the enzymes superoxide dismutase, glutathione peroxidase, and catalase.with a decrease in lipid peroxidation. Based on the above, the need for a process that allows the following is demonstrated: • To obtain a jelly preserving the maximum of the original phytochemical content present in the tamarind pericarp, • to use a residue from the tamarind pulp industry, which is the pericarp with a significant content of phenolic compounds. • Use the tamarind pericarp, which provides antioxidant activity derived from its phenolic compounds; • generate less environmental impact by using the waste from the processing of tamarind pulp; • take advantage of the acidity, pH and phenolic compound content of the jelly for its preservation and does not require additives; • Considering the acidic pH of the jelly with added tamarind pericarp, it serves as a prebiotic for lactic acid bacteria. • Solid waste from the mezcal fermentation process is used to isolate lactic acid bacteria endemic to Mexico, with probiotic activity Therefore, a process to meet this need will be described below. BRIEF DESCRIPTION OF THE INVENTION The present invention comprises a jelly enriched with tamarind pericarp and lactic acid bacteria, possessing nutraceutical, antioxidant, and probiotic properties. It preserves the maximum amount of the original phytochemicals present in the tamarind pericarp, a byproduct of the tamarind pulp industry, thus helping to mitigate the environmental impact of its production process. This formulation utilizes the acidity, pH, and phenolic compound content for its own preservation, eliminating the need for additives. Furthermore, it acts as a prebiotic for the added lactic acid bacteria, isolated from the solid residues of the mezcal fermentation process. One of the novel features of the present invention is that the availability of phenolic compounds is increased by electromagnetic wave treatment. Furthermore, this process allows the control of various physicochemical parameters of the jelly with added tamarind pericarp and lactic acid bacteria, thereby preserving the nutraceuticals of the tamarind pericarp and maintaining specific parameters to maintain the viability of the lactic acid bacteria with probiotic properties. The present invention also comprises a process for obtaining tamarind pericarp jelly treated with microwaves and enriched with probiotics. One of the technical characteristics consists of pretreating the tamarind pericarp with microwaves to increase the availability of the phenolic compounds present. Another specific characteristic of the enriched tamarind pericarp jelly is its pH, between 3.5 and 5.0, and its prebiotic properties for lactic acid bacteria. It also exhibits a water activity between 0.95 and 0.98 Aw. Among the rheological characteristics that the enriched tamarind pericarp jelly must meet are a density between 1100 and 1300 kg / m³ and a viscosity of 7500 to 8000 mPa·s. Another important characteristic is its color, with a lightness (L) ranging from 1.5 to 1.8 and a parameter (a) of 4.5 to 4.3. parameter (b) 5 to 0 3.The concentration of LAB 20 should be between 10 and 1011 colony-forming units / mL when inoculated into tamarind pericarp jelly to ensure probiotic activity. Furthermore, the LAB 20 strain has a viability above 95%; it has the ability to adhere to the gastrointestinal tract epithelium (71.21%) and exhibits 80.03% self-aggregation. Additionally, it is a probiotic strain that functions as an antioxidant by reducing the accumulation of reactive oxygen species. The strain used, which for descriptive purposes we will call LAB 20, exhibits resistance to some antibiotics, such as: ofloxacin (OFX5 mcg), ciprofloxacin (CIP5 mcg), nitrofurans (MAC300 mcg), gentamicin (GMI0 mcg), fosfomycin (FO50 mcg), amoxicillin / clavulanic acid (AMX30 mcg), and clarithromycin (CLRI5 mcg). It is susceptible to the presence of cephalothin (CF30 mcg), cefuroxime (CFX30 mcg), trimethoprim-sulfamethoxazole (TSX25 mcg), and tetracycline (TE30 mcg). Its survival and persistence in the gastrointestinal tract despite antibiotic treatment are guaranteed. L AB 20 added tamarind pericarp jelly gives nutraceutical and probiotic properties to foods where it can be added, such as cookies, breads, cakes, among others, or can be consumed directly as a treat. In this way, it gives the foods nutraceutical and probiotic properties. DETAILED DESCRIPTION OF THE INVENTION The present invention comprises a process for obtaining a jelly enriched with tamarind pericarp and lactic acid bacteria, with nutraceutical, antioxidant, and probiotic properties, preserving the maximum amount of the original phytochemical content present in the tamarind pericarp, which is a residue of the tamarind pulp industry, thus helping to mitigate environmental impact. The process for obtaining tamarind pericarp jelly with antioxidant and probiotic activity is generally characterized by the following steps; Separation of the tamarind pericarp from the pulp using good manufacturing practices, manually. Reduction of the tamarind pericarp particle size to between 0.28 and 0.40 mm, preferably using a mill. Alternatively, a tamarind pericarp powder with a reduced particle size is obtained, with dimensions between 1 and 0.5 mm. Pretreatment of the tamarind pericarp using microwaves at a temperature between 200 and 300 W with a residence time in the oven of 2-8 minutes, preferably 2 to 5 minutes, and a temperature of 67 to 95°C, preferably between 67 and 70°C. Formulation: Guar gum and muscovado sugar are mixed in boiling potable water, preferably between 1.5 and 4 g of guar gum and between 50 and 80 g of muscovado sugar. The tamarind pericarp powder, previously microwaved, is added to the potable water, gum, and sugar solution and stirred for 10 to 30 minutes at 250 to 350 rpm. Then, 30 to 45 g of tamarind pulp is added. Add lactic acid bacteria with probiotic activity isolated from the solid residues of mezcal fermentation, when the temperature of the formulation in c) is between 25 and 30 A stable tamarind jelly with high availability of nutraceuticals, antioxidant, and probiotic activity is obtained. The present invention employs the strain of I. aclohucillus planum (LB20) isolated from the solid residues of mezcal fermentation. This strain survives the conditions of the gastrointestinal tract. Furthermore, it has antioxidant capacity, represented by high activity of the enzymes superoxide dismutase, glutathione peroxidase, and catalase, with a decrease in lipid peroxidation. The molecular identification of L. lactobacillus spp. (LB20) was performed by amplification by PCR and partial sequencing of the 16S RNA gene of approximately 1100 base pairs, alignments were performed using the BLAST system (Table 2) The results obtained from the identification of isolate LAB20 and a control strain Lpl 15 corresponded to the strain Laclohacillus planiarum. This strain is deposited in the culture collection at the Microbiology Laboratory of the National School of Biological Sciences under the code LAB 20. The objective of this invention is the use of this strain in the preparation of a probiotic product. Table 2. Identification of lactic acid bacteria with the API 50 CHL system and by mass spectrometry using the V1TEK® - MS system Key to the isolate Region of the State of Oaxaca Identification by API 50CHL(1) Identification by VITEK® - MS 2) LAB20 Macuilxóchilt de Artigas / .. planiarum pentosus planiarum paraplanlarum Lpl 15 L. pentosus planiarum (control strain) paraplanlarum API 50 CHL: Gallery made up of 50 microtubes used for the identification of Liticiohiallus. VITEK κ MS: System that determines the elemental composition and identifies a microbial sample by mass spectrometry Furthermore, the Lactobacillus planiarum (LAB20) strain exhibits resistance to some antibiotics, such as Ofloxacin (OFX5 mcg), Ciprofloxacin (C1P5 mcg), Nitrofurans (M.AC300 mcg), Gentamicin (GMI0 mcg), Fosfoinicin (FO50 mcg), Amoxicillin / Clavulanic Acid (AMX30 mcg), and Clarithromycin (CLR15 mcg), and is susceptible to Cephalothin (CF30 mcg), Cefuroxime (CFX30 mcg), Trimethoprim / Sulfamethoxazole (TSX25 mcg), and Tetracycline (TE30 mcg). This resistance contributes to its probiotic properties, ensuring its survival and persistence in the gastrointestinal tract despite antibiotic treatment. Evaluation of the jelly obtained by means of the present invention For the purpose of demonstrating the advantages obtained in the formulation when carried out under the process described below, the results of various tests performed are shown. The jelly containing tamarind pericarp has phenolic components, quantified antioxidant activity (Table I), and the presence of probiotics. It preserves the maximum original content of nutraceuticals present in the tamarind pericarp, a residue from the tamarind pulp industry, with a pH value of 3 to 5, which is suitable for its preservation, thus requiring no additives. Furthermore, the nutraceuticals of the tamarind pericarp are preserved, and the viability of the lactic acid bacteria is maintained to utilize their probiotic attributes. Table 1. Nutraceutical content and antioxidant activity of tamarind jelly obtained with the proposed process. Concentration of phenolic compounds Phenols mg GAE / 100 g Flavonoids mg EC7100 g Pericarp jelly 215±0.199 73 - 0.065 Auto-oxidizing capacity pinol TE / g FRAP DPPH Pericarp jelly 61.34 = 0 129 51.89 ± 1.265 Table 3 shows significantly higher (p < 0.05) malondialdehyde (MDA) concentrations due to lipid peroxidation, which are lower in the presence of the commercial antioxidant butylhydroxytoluene (BHT) in I. lactohacilis plantarum (LAB20) and the commercial strain Lactohacilis plantarum (L.AB115). The significantly lower (p < 0.05) superoxide dismutase activity value of 1845 IU / mg of protein is due to the lack of an antioxidant to eliminate reactive oxygen species. The lactic acid bacterium I. lactohacilis plantarum (LAB20) has similar activity to the commercial antioxidant butylhydroxytoluene (BHT) and the commercial strain; a similar response was observed with the enzymes glutathione peroxidase (GPx) and catalase (CAT). The tamarind pericarp shell with added lactic acid bacteria can be used to derive products that retain the nutraceutical value of the tamarind pericarp, with applications in the food and / or confectionery industries. Evaluation of the concentration of jelly-forming units The tamarind pericarp jelly, with added lactic acid bacteria, must have its probiotic activity evaluated by assessing the concentration of colony-forming units per gram of tamarind pericarp jelly between 10 and 10⁻⁵. LAB20 conditioning is performed from pure culture and inoculated in Man-Rogosa-Sharp broth at 37°C for 24 hours, then subcultured onto MRS agar. The viability of LAB20 is determined by serial dilutions in phosphate buffer solution (PBS) at pH 6.9-0.2. It is quantified by the pour plate method with MRS agar and incubated at 37°C under aerobic conditions for 48 hours (NOM-092SSA1-1994). Evaluation of biological properties and survival The evaluation of probiotic properties and survival through the simulation of saliva, gastric and intestinal juice is carried out in an in varo model simulating successive passages through the oral cavity, stomach and intestine. Some aromatic amino acids derived from the diet or by endogenous protein production can be deaminated by bacteria in the intestine forming phenols; these compounds can exert a bacteriostatic effect on some L. lactobacillus, therefore it is important to evaluate the growth of the strains in the presence of phenol (Table 5). The test was performed according to the methodology of Vizoso and cois (2006). The ability of lactic acid bacteria to adhere to hydrocarbons (solvents) was performed according to the methodology of García and cois (2016). Table 5. Viability of lactic acid bacteria in microwave-treated tamarind pericarp jelly Lactic acid bacteria inoculum - Time (weeks) Viability First 4 x 10' 11C g 10“ a I0in l FC / g Second 4 x 10 CFU / g Third 3 x 10s l 1C g Fourth 6x 10 CFU / g Tamarind pericarp jelly with added lactic acid bacteria has an average color corresponding to the Blume color atlas of C«! and ¥70 and according to the color parameters: L*_56.2. a*—8 4 yb*=39 8 and can be used to derive products that preserve the nutraceutical value of the tamarind pericarp with application in the food and / or confectionery industries APPLICATIONS OF THE JELLY OBTAINED BY THE PROCESS OF THE PRESENT INVENTION Tamarind pericarp jelly with added probiotics can be used in baked goods such as cookies, bread, and cakes, or in confectionery for making soft or chewy candies with fruit pulp (tamarind pericarp jelly), filled chocolates, and other products. This tamarind pericarp jelly with added lactic acid bacteria (LAB 20) imparts nutraceutical and probiotic properties to the food, making it applicable to the food and confectionery industries. Optionally, to increase the shelf life of the products described above, they can be stored in an inert atmosphere or vacuum-sealed packaging. EXAMPLES OF JELLY APPLICATIONS The tamarind pericarp jelly, treated with microwaves and enriched with lactic acid bacteria, possessing nutraceutical, antioxidant, and probiotic properties, obtained by the present invention, can be used to derive products that retain the original nutraceutical value of the tamarind pericarp. These products can be applied in the dairy industry, such as yogurt with jelly (which falls into the category of fruit yogurts), juices, and other similar products. It is also used in the baking industry as a coating for cookies, cakes and breads, with the advantage of containing polyphenols with nutraceutical activity and lactic acid bacteria with probiotic activity. Also in the confectionery industry, as soft candy, hard candy filling, gel, fondant, with the added advantage of containing polyphenols with nutraceutical activity and lactic acid bacteria with probiotic activity To mention some advantages of the formulation obtained, it has a pH between 3.5 and 5.0, and an aqueous activity between 0.95 and 0.98 Aw; The tamarind pericarp jelly, with added lactic acid bacteria, has a density between 1100 and 1300 kg / m³ and a viscosity of 7500 to 8000 mPa·s. On average, it has a color corresponding to the Blume color atlas of Cw and Y?oy, according to color parameters whose luminosity L ranges from 15 to 18. Parameter (a) is 4.5 to 4.3, and parameter (b) is 5 to 6.3. It has high antioxidant activity, is stable with nutraceutical availability as shown in the chromatographic profile of the polyphenols present in the jelly of this invention, has the ability to adhere to 71.2% and an 80% self-aggregation to the epithelium of the gastrointestinal tract, and has a sensorially acceptable color.It can be consumed directly or added to other foods. Due to all the properties of tamarind pericarp jelly, it is considered a functional food, employing biotechnology that replaces the use of additives, achieving a shelf life, appearance, and texture with a high level of acceptance. This product is a food whose ingredients are natural and minimally processed. It has a simple formulation, whose consumption should be controlled, and it should have a clean label, indicating that it contains no additives or preservatives and incorporates concepts related to nature, such as being an organic product and not containing genetically modified ingredients. It should include ethical and environmentally conscious declarations. In addition, it does not have excess sugars, urases, and salt.

Claims

I. A process from tamarind pericarp with microwave treatment, for obtaining tamarind jelly with nutraceutical and probiotic properties, characterized in that it comprises the following steps: a) Reducing the particle size of the tamarind pericarp until obtaining a pericarp powder that must have dimensions between 0.28 and 0.40 mm. b) Pretreating the tamarind pericarp thermally by microwave with a power between 200 and 300 W with a residence time inside the oven of 2-8 minutes and a temperature of 0.7 to 0.95 °C. c) Formulating: mixing in a container with boiling potable water, between 1.5 and 4 g of guar gum and between 50 and 80 g of muscovado sugar.The previously mixed tamarind pericarp powder, previously treated with microwaves, is added to the potable water solution with gum and sugar and stirred for a time of 10 to 30 minutes, between 250 and 350 rpm and add between 30 and 45 g of tamarind pulp d) Add lactic acid bacteria with probiotic activity isolated from the solid residues of the mezcal fermentation, when the temperature of the formulation of c) is 25 and 30 C. 2 The process from tamarind pericarp for obtaining tamarind jelly with nutraceutical and probiotic characteristics according to claim 1, characterized in that a tamarind pericarp powder is obtained with a reduced particle size having dimensions between 10-60 microns 3. The process from tamarind pericarp for obtaining tamarind jelly according to claim I, characterized by a heat treatment of the tamarind pericarp by microwave at a temperature between 80-95°C with a residence time within 3-8 minutes 4. A stable tamarind jelly formulation with antioxidant and probiotic activity, characterized in that it comprises: a) Tamarind pericarp powder with a size between 0.28 and 0.40 mm, pretreated in a microwave; b) Guar gum between 15 and 4 g and muscovado sugar between 50 and 80 g in boiling potable water; c) Tamarind pulp between 30 and 45 g; d) Lactic acid bacteria isolated from solid residues of mezcal fermentation. 5 The formulation of claim 4, characterized in that the lactic acid bacteria are of the strain of / .actohaciUusplantunim (LB20) 6 The formulation of claim 4, characterized in that it has an average content of 64.13% moisture, 1.48% lipids, 0.52% protein, 2.59% crude fiber, 0.28% ash, and 3.1% carbohydrates, with a pH between 3.5 and 5.0, a water activity between 0.5 and 0.7 Aw, a density between 100 and 1300 kg / m³, and a viscosity of 7500 to 8000 mPa·s, the tamarind pericarp jelly having a color corresponding to the Blume color atlas C30 and Y70 and according to the color parameters L* = 56.2, a* = -8.4, and b* = 39.8 7. The formulation of claim 4, characterized in that the lactic acid bacteria are in a ratio of 10* and 101 8. The formulation of claim 4, characterized in that it exhibits resistance to the following antibiotics: Ofloxacin (OFX5 mcg), Ciproboxacin (C1P5 mcg), Nitrofurans (MAC300 mcg), Gentamicin (GM10 mcg), Fosfomycin (FO50 mcg), Amoxicillin / Clavulanic Acid (AMX30 mcg), and Clarithromycin (CLR15 mcg). 9 The formulation of claim 4, characterized in that it has a concentration of phenolic compounds: quercetin 8.20 ± 0.008, gallic acid 137.64 - 0.05, luteolin 16.06 + 0.05, vindic acid 18.93 ± 0.04, catechin 13.80 ± 0.3, epicatechin 129.1 ± 0.02 and ascorbic acid 643 ± 0.

01. 10 The formulation of claim 4, for use in the dairy industries as Yogurt with jelly that falls into the category of yogurts with fruit, juices 11 The formulation of claim 4. for use in the baking industry as a coating for biscuits, cakes and breads 12 The formulation of claim 4. for use in the confectionery industry, as soft candy, hard candy filling, gel, fondant.