Some instrumental methods applied in food chemistry to characterise lactulose and lactobionic acid

Bisinella, Radla Zabian Bassetto; Ribeiro, Jéssica Caroline Bigaski; Oliveira, Cristina Soltovski de; Colman, Tiago André Denck; Schnitzler, Egon; Masson, Maria Lúcia

doi:10.1016/j.foodchem.2016.10.018

Cited by 16 publications

(6 citation statements)

References 22 publications

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“…The revelation of the loss of small amount of water at around 100 °C in previous work [5] alludes to a possible plasticization effect by absorbed water. This has prompted us to probe the effect of atmospheric moisture on samples of LBA after 7 days exposure to ambient laboratory conditions and to examine the sensitivity of the identified transitions and corresponding enthalpic peaks to the heating rate used in the DSC runs.…”

Section: Methodsmentioning

confidence: 68%

“…Lactobionic acid (LBA), corresponding to 4-O-β-D-galactopyranosyl-D-gluconic acid, is a versatile polyhydroxy acid with numerous existing and potentially new applications in the food, medicine, pharmaceutical, cosmetics and chemical industries [1][2][3][4]. There are inconsistent data for the "melting point", which is quoted by suppliers to be 113-118 °C (Sigma -Aldrich) and approximately 125 °C (Global Calcium), while published work quotes a value of 128-130 °C [1] and reveals some unusual features about thermal transitions [5]. We are reporting observations and insights derived from ad hoc experiments carried out with the view of clarify the melting point issue, probing at the same time the possible effects of the environmental history of the sample under examination.…”

Section: Introductionmentioning

confidence: 99%

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Probing the Thermal Transitions of Lactobionic Acid and Effects of Sample History by DSC Analysis

Mascia

Coroli

Mele

2019

Journal of Pharmaceutical Sciences

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Section: Methodsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Probing the Thermal Transitions of Lactobionic Acid and Effects of Sample History by DSC Analysis

Mascia

Coroli

Mele

2019

Journal of Pharmaceutical Sciences

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“…Shendurse and Khedkar [ 29 ] have also emphasized that LBA is hygroscopic and forms a gel containing around 14% water. X-ray diffractometry was performed in the research of Bisinella et al [ 30 ], who found that stored unpacked LBA presented a decrease in crystallinity, which was attributed to high LBA hygroscopicity (with low angles at 2θ: 18.96° and 19.34°).…”

Section: Resultsmentioning

confidence: 99%

Downstream Approach Routes for the Purification and Recovery of Lactobionic Acid

Sarenkova

Sáez‐Orviz

Rendueles

et al. 2022

Foods

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The successful development of a lactobionic acid (LBA) bioconversion process on an industrial scale demands the selection of appropriate downstream methodological approaches to achieve product purification once the bioconversion of LBA is completed. These approaches depend on the nature of the substrate available for LBA production, and their necessary implementation could constitute a drawback when compared to the lesser effort required in downstream approaches in the production of LBA obtained by chemical synthesis from refined lactose. Thus, the aim of this research is to separate LBA from an acid whey substrate after bioconversion with Pseudomonas taetrolens. Freeze drying, crystallization, adsorption with activated carbon, microfiltration, centrifugation, and precipitation with 96% (v/v) ethanol were carried out to separate and purify LBA. The closest product to commercial LBA was obtained using precipitation with ethanol, obtaining a white powder with 95 ± 2% LBA concentration. The procedure described in this paper could help to produce LBA on an industrial scale via microbial bioconversion from acid whey, developing a promising biotechnological approach for lactose conversion.

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“…The main advantages of these techniques are analysis speed, low operating cost and sample preparation simplicity. Bisinella et al (2017) showed important information about lactulose behavior in their study. They performed the characterization of it using some analyses such as TG/DTG (Thermogravimetry / Derived Thermogravimetry), DSC-Thermomicroscopy (Differential Scanning Calorimetry coupled to Microscopy), used to determine thermal decomposition, kinetic parameters and purity.…”

Section: Quantification and Purification Of Lactulosementioning

confidence: 99%

Obtainment, quantification and use of lactulose as a functional food – a review

et al. 2017

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Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions and high yield. This manuscript provides information about various techniques used to produce lactulose, its purification and analysis, as well as its mechanisms of action and alternative applications in food products and medicines.Keywords: lactose isomerization; lactulose; prebiotics; reuse of industrial byproducts; whey permeate.Practical Application: Synthesizing and quantifying lactulose from whey permeate, and use in the dairy industry.

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Some instrumental methods applied in food chemistry to characterise lactulose and lactobionic acid

Cited by 16 publications

References 22 publications

Probing the Thermal Transitions of Lactobionic Acid and Effects of Sample History by DSC Analysis

Probing the Thermal Transitions of Lactobionic Acid and Effects of Sample History by DSC Analysis

Downstream Approach Routes for the Purification and Recovery of Lactobionic Acid

Obtainment, quantification and use of lactulose as a functional food – a review

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