Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail

Niu, Dong Xiao; Jian, Qiao; Li, Pujun; Tian, Kangming; Liu, Xiaoguang; Singh, Surendra; Lu, Fuping

doi:10.1016/j.ejbt.2016.12.002

Cited by 37 publications

(30 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Maltodextrin is a polysaccharide formed by d ‐glucose units linked in chains with 19 dextrose equivalents 26 . In addition, isomaltotriose, which is an isomalto‐oligosaccharide, was another sugar present only in the powder because it also originates from maltodextrin by an enzymatic process when starch is liquefied to maltodextrin with bacteria or ɑ‐amylase 27 . Similar results were also reported in the previous study regarding the optimization of the almond milk powder with probiotics 13 …”

Section: Resultssupporting

confidence: 82%

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated. RESULTS The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health. CONCLUSION Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 82%

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Isomaltotriose, an isomalto‐oligosaccharide (IMO), which was not present in raw almond, might come from the maltodextrin. In fact, IMOs are commercially produced from starch through transglycosylation, and the enzymatic process begins when starch is liquefied to form maltodextrin with bacterial or ɑ ‐amylase . A huge reduction in sucrose and a wide increase in the glucose content were observed; sucrose was reduced from 33.2 g kg −1 in almond to 21.8 g kg −1 in powder.…”

Section: Resultsmentioning

confidence: 99%

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

et al. 2020

View full text Add to dashboard Cite

BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health‐promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months’ storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray‐drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond‐based‐product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry

show abstract

“…OMD are glucose oligomers that can be found naturally in many fermented foods such as miso and sake. Meanwhile, commercial OMD is produced enzymatically through transglycosylation using starch (Niu et al, 2016;Sawangwan & Saman 2016). OMD is only partially digested by human and the undigested portion will be fermented by bifidobacteria in the colon which improve the intestinal flora (Mao et al, 2015;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

et al. 2019

View full text Add to dashboard Cite

The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FDS) and isomalto-oligosaccharide (OMD) and its optimal concentration to be incorporated in microencapsulation was determined. Microcapsules without coating (S 1 : no prebiotic and S 3 : with prebiotic) and with coating (S 2 : no prebiotic and S 4 : with prebiotic) produced were evaluated based on its physical properties and survival in simulated gastrointestinal environment. The OMD with a concentration of 3.0% (w/v) was selected due to its best effect in promoting growth of LGG after 24 h (8.63±0.07 log CFU/mL). The morphology analysis revealed that all microcapsules produced were spherical with a diameter ranging from 491.3 to 541.7 µm and microencapsulation efficiency ranged from 84.16 ±5.30% to 90.56±3.33%. The incorporation of OMD and coating with PLL improved the survival of LGG by 3% up to 52% after 2 h of incubation in simulated gastric digestion. Among all formulations, PLL coated microcapsules added with OMD was the most effective in protecting LGG during the first hour of simulated gastric digestion (6.52 log CFU/mL) with cell viability greater than the minimum recommended level of 10 6 CFU/mL.

show abstract

Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail

Cited by 37 publications

References 34 publications

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

Contact Info

Product

Resources

About