Erythritol as sweetener—wherefrom and whereto?

Regnat, K.; Mach, Robert L.; Mach-Aigner, Astrid R.

doi:10.1007/s00253-017-8654-1

Cited by 91 publications

(63 citation statements)

References 49 publications

(63 reference statements)

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“…EOL synthesis and production strategies in bioreactors have been recently reviewed by our groups and others [97,104,105]. Therefore, only the main achievements that are not covered in these reviews will be presented in this section.…”

Section: Erythritolmentioning

confidence: 99%

Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We?

2020

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Sugar alcohols and organic acids that derive from the metabolism of certain microorganisms have a panoply of applications in agro-food, chemical and pharmaceutical industries. The main challenge in their production is to reach a productivity threshold that allow the process to be profitable. This relies on the construction of efficient cell factories by metabolic engineering and on the development of low-cost production processes by using industrial wastes or cheap and widely available raw materials as feedstock. The non-conventional yeast Yarrowia lipolytica has emerged recently as a potential producer of such metabolites owing its low nutritive requirements, its ability to grow at high cell densities in a bioreactor and ease of genome edition. This review will focus on current knowledge on the synthesis of the most important sugar alcohols and organic acids in Y. lipolytica.

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Section: Erythritolmentioning

confidence: 99%

Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We?

2020

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“…Nevertheless, its production (unlike that of other polyols) is a challenging issue, since it cannot be chemically synthesized in a commercially worthwhile way; therefore, current research efforts are trying to improve both productivity and yield. A short review by Regnat, Mach, and Mach-Aigner [29] gives an overview of the attempts to improve erythritol production, as well as their development over time.…”

Section: Muffinsmentioning

confidence: 99%

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Peris

Rubio-Arraez

Castelló

et al. 2019

Foods

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Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

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“…Erythritol is a four‐carbon polyalcohol with a limited caloric intake (0.2 kcal/g), with a glycemic index equal to zero, making it ideal for diabetic patients or for patients affected by impaired glucose tolerance (Wölnerhanssen et al, ); furthermore, it also had shown a preventing effect on vascular function in patients with type 2 diabetes (Flint et al, ). Its sweetening power has been estimated around 60–80% of the common sucrose; moreover, erythritol does not accumulate in the intestinal lumen, thus limiting the possibility of diarrhea and cramp‐like abdominal pains, instead allowing intestinal absorption and consequent elimination by the renal route (Regnat, Mach, & Mach‐Aigner, ); it does not have the bitter aftertaste typical of other polyalcohols. Erythritol can be produced either by chemical methods (Otey, Sloan, Wilham, & Mehltretter, ) or by biotechnological methods, through fermentation by yeasts and bacteria (Moon, Jeya, Kim, & Lee, ).…”

Section: Introductionmentioning

confidence: 99%

Biotechnological production of natural sweeteners and preservatives on tomato paste

Gallo

Passannanti

D'Apolito

et al. 2019

J Food Process Engineering

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There is a growing interest in healthier foods and cleaner labels. In particular, foods containing a lower sugar concentration but with the same organoleptic properties and the same shelf life are becoming a new challenge. To this end, we performed a first set of experimentations on two simple broths (LFM1 and LFM2), which differed in their glucose concentration (250 g/L and 200 g/L, respectively), and a second set of fermentations on two diluted tomato pastes (TP1 and TP2), with the same glucose concentration but different in the presence (TP2) or absence (TP1) of yeast extract. These substrates were fermented by Yarrowia lipolytica ATCC 8661 at 30 C for 192 hr, to understand its ability in simultaneous production of erythritol and citric acid. Although the process should be optimized, in all the cases tested we obtained the erythritol and the citric acid production. Practical applicationThe aim of the present study was the simultaneous production of erythritol and citric acid on a food matrix. This is a preliminary study to obtain, directly by fermentation, a natural sweetener able to give the food product, in particular tomato paste, a sweet taste without adding artificial sweeteners. At the same time, we tried to produce citric acid as a natural preservative to improve shelf life. In this way, we wish to obtain, through several experimentations, semifinished products for the production of vegetal soups and sauces.

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Erythritol as sweetener—wherefrom and whereto?

Cited by 91 publications

References 49 publications

Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We?

Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We?

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Biotechnological production of natural sweeteners and preservatives on tomato paste

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