Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

Fontes, Cláudia Patrícia Mourão Lima; Silva, Jonas L. A. da; Rabelo, Maria Cristiane; Rodrigues, Sueli

doi:10.1007/s13197-015-1836-x

Cited by 12 publications

(2 citation statements)

References 35 publications

(46 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Prebiotic functionality has also been established in beverages such as orange juice with GaOS (Costabile et al, 2015) or FOS (Vega & Zuniga-Hansen, 2015) and milk (Konar, 2013). Low caloric prebiotic fruit juices have been prepared utilizing the dextransucrase acceptor reaction (Fontes, da Silva, Rabelo, & Rodrigues, 2015).…”

Section: Ne W Te Ch Nol Ogi E S a Nd F Ood Ap P L I Ca Ti Onsmentioning

confidence: 99%

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

et al. 2017

View full text Add to dashboard Cite

Indigestible oligosaccharides (OSs) with specific properties are known to influence overall health status of individuals as well as that of the gastro‐intestinal tract via alteration of the gut microbial composition. These biomolecules selectively stimulate proliferation of desirable bacterial species while inhibiting harmful microbes. Gut microbiota release short chain fatty acids on fermenting these OSs that also promote a healthy gut. Prebiotic activity is resultant of a synergy between the chemical nature of the OSs and the metabolic machinery of beneficial microflora in the human gut. Prebiotic effectiveness of the OSs is also dependent on processing stability during extraction and incorporation into the edible food‐matrix. The present review provides a structural perspective on conventional and potential prebiotic OSs with regards to their effects on colonic microflora, stability and potential application in food systems. Practical applications Altering intestinal microbiota is being viewed as an active mechanism of developing immune resistance, infectious process control and overall health promotion in individuals. Food researchers and segments of the food industry are actively developing products with prebiotic properties looking to maintain health status of the populace and strengthening the competitive market. The insights from this review can drive towards developing food‐incorporated prebiotic formulations from a number of different sources.

show abstract

Section: Ne W Te Ch Nol Ogi E S a Nd F Ood Ap P L I Ca Ti Onsmentioning

confidence: 99%

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

et al. 2017

View full text Add to dashboard Cite

show abstract

“…However, studies have been conducted for the development of different kinds of functional products such as ice-cream (Ahmadi et al 2014), fruit juices (Fontes et al 2015;Kumar et al 2015), cheese (Mäkeläinen et al 2010), chocolate (Erdem et al 2014) as well as bakery products (Collar and Angioloni 2014;Marpalle et al 2014).…”

Section: Functional Foodsmentioning

confidence: 99%

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

Longoria-García

Cruz

I.M.Flores-Verástegui

et al. 2018

J Food Sci Technol

View full text Add to dashboard Cite

Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.

show abstract

Efficient Production of Prebiotic Gluco-oligosaccharides in Orange Juice Using Immobilized and Co-immobilized Dextransucrase

Tingirikari

Gomes

Rodrigues

2017

Appl Biochem Biotechnol

View full text Add to dashboard Cite

Dextransucrase from Leuconostoc mesenteroides NRRL B-512F was subjected to immobilization and co-immobilization with dextranase from Chaetomium erraticum. Immobilization has enhanced the operational and storage stability of dextransucrase. Two hundred milligrammes (2.4 IU/mg) of alginate beads (immobilized and co-immobilized) were found to be optimum for the production of gluco-oligosaccharides (GOS) in orange juice with a high degree of polymerization. The pulp of the orange juice did not interfere in the reaction. In the batch process, co-immobilized dextransucrase (41 g/L) produced a significantly higher amount of GOS than immobilized dextransucrase (37 g/L). Alginate entrapment enhanced the thermal stability of dextransucrase for up to 3 days in orange juice at 30 °C. The production of GOS in semi-continuous process was 39 g/L in co-immobilized dextransucrase and 33 g/L in immobilized dextransucrase. Thus, immobilization technology offers a great scope in terms of reusability and efficient production of a value added functional health drink.

show abstract

Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

Cited by 12 publications

References 35 publications

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

Efficient Production of Prebiotic Gluco-oligosaccharides in Orange Juice Using Immobilized and Co-immobilized Dextransucrase

Contact Info

Product

Resources

About