Yacon syrup: Food applications and impact on satiety in healthy volunteers

Silva, Maria de Fátima Gomes da; Dionísio, Ana Paula; Carioca, Antônio Augusto Ferreira; Adriano, Lia Silveira; Pinto, Claudia Oliveira; Abreu, Fernando Antônio Pinto de; Wurlitzer, Nédio Jair; Araujo, I. M. da S.; Garruti, Déborah dos Santos; Pontes, D. F.

doi:10.1016/j.foodres.2017.07.035

Cited by 29 publications

(16 citation statements)

References 29 publications

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“…Further positive effects of including FOS in the diet are improvement of glucose control in hyperglycemic individuals (Ludeña et al, 2004;Scheid et al, 2014;Gomes da Silva et al,2017), reduction in plasma cholesterol (Caetano et al, 2016) and increase in the formation of healthy colonocytes (Aluko 2012; de Almeida et al, 2014). Evidence of improvement in the immune system has been described in mice after yacon feeding (Choque Delgado et al, 2012).…”

Section: Yacon (Smallanthus Sonchifolius)mentioning

confidence: 99%

Andean roots and tubers crops as sources of functional foods

Leidi

Altamirano

Mercado

et al. 2018

Journal of Functional Foods

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There are many valuable plant species improved by ancient cultures and cultivated locally but of very limited expansion worldwide. Some are considered neglected and underutilized species, such as the root and tuber crops from the Andes. They constitute traditional energy sources basic for the food security in the region but they also are great source of functional foods and there is a traditional associated knowledge on their nutraceutical properties. In this review, we focus on a few species (ahipa, arracacha, mashua, yacon) evaluated in the LATINCROP project which gathered information regarding their conservation status, cultivation practices and traditional uses and to promote new culinary uses. At the same time, this review covers the latest studies on the food components and their possible nutraceutical properties which may increase the public awareness to promote their adoption.

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Section: Yacon (Smallanthus Sonchifolius)mentioning

confidence: 99%

Andean roots and tubers crops as sources of functional foods

Leidi

Altamirano

Mercado

et al. 2018

Journal of Functional Foods

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“…This product contains high levels of FDS and phenolic compounds derived from quinic and trans-cinnamic acids (such as chlorogenic acid), and presents some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine (Silva et al, 2018b). Moreover, we demonstrated in previous work, that yacon syrup administered as a diet supplement in women individuals showed a positive effect on appetite after a 2-week period of intervention (Silva et al, 2017). However, these effects were not observed when the yacon syrup was acute administered.…”

Section: Resultsmentioning

confidence: 62%

“…The yacon syrup represents an alternative and convenient product to human diet consumption, presents high levels of bioactive compounds, especially FDS (Silva et al, 2018a), and is obtained from a process which comprises an acid and enzymatic treatment, followed by microfiltration and concentration (Silva et al, 2018b). After a short and medium-term intervention of this yacon syrup in healthy subjects (~ 8.74 g FDS/d), the results showed important sex-based differences in appetite responses to foods, with effects observed only in a medium-term intervention (Silva et al, 2017). However, its metabolic effects are still unexplored and are an important step in positioning it as a nutraceutical product.…”

Section: Introductionmentioning

confidence: 99%

Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial

et al. 2020

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We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FDS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were performed at the beginning and at the end of the study. The results obtained shown that the 2-weeks consumption of yacon syrup does not promote serum LPS alteration in healthy volunteers. Moreover, the glycemic and lipid profile were also similar between the groups before and after the intervention. Yacon syrup did not affect blood lipid, glucose or metabolic endotoxemia. However, it is possible that positive effects of yacon syrup will turn evident only in a long-term intervention. Further studies are needed to assess the long-term effect of yacon syrup consumption, and its use in obese and diabetic individuals.

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“…Tujuan langkah ini menghasilkan informasi yang cukup untuk menentukan apakah proyek dapat dikembangkan ke skala komersial. Prinsip teknik skala pilot plant adalah perbesaran dari skala laboratorium ke skala yang lebih besar dengan penilaian efisiensi yang lebih terperinci, sehingga diperoleh teknologi yang menghasilkan produk yang layak secara ekonomis (Palluzi, 2009;Andrzejewski et al, 2013;da Silva et al, 2017;Kwan et al, 2018).…”

Section: Pendahuluanunclassified

Analisis Kualitas Sirup Jeruk Baby Java Pada Stasiun Proses Dan Pendugaan Umur Simpan Skala Pilot Plant

Anggarapuri

Wijana

Pranowo

2018

JTP

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Buah jeruk merupakan salah satu buah yang berpotensi tinggi di Indonesia dengan hasil produksi menduduki peringkat ke-10 dunia. Varietas yang cukup banyak dibudidayakan yaitu jeruk manis baby java (Citrus sinensis). Jeruk diproduksi menjadi sirup dengan memperhatikan beberapa aspek, yaitu efektivitas proses terhadap penurunan kontaminasi mikroba dan masa simpan produk. Pengujian efektivitas proses dilakukan dengan mendeteksi kandungan mikroorganisme bahan setelah melewati tiap stasiun proses. Masa simpan produk diuji dengan metode Accelerated Shelf Life Time (ASLT) yang dioptimalkan dengan persamaan Arrhenius. Metode ini menggunakan faktor suhu penyimpanan sebagai penentu kecepatan reaksi kerusakan bahan. Adapun suhu penyimpanan yaitu 35 °C, 40 °C, dan 45 °C dengan parameter yang diamati yaitu total mikroba, kadar vitamin C, total padatan terlarut, dan pH. Hasil penelitian didapatkan bahwa proses produksi dapat secara signifikan menurunkan kandungan mikroba pada bahan dengan kandungan mikroba pada stasiun proses pertama dan akhir masing-masing sebesar 9.87 x 10 2 CFU/ml dan 0 CFU/ml. Pendugaan masa simpan didapatkan pH memiliki energi aktivasi (EA) terendah sebesar 467.46 dengan pendugaan apabila sirup jeruk disimpan pada suhu 7 °C dapat bertahan hingga 42 hari.

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Yacon syrup: Food applications and impact on satiety in healthy volunteers

Cited by 29 publications

References 29 publications

Andean roots and tubers crops as sources of functional foods

Andean roots and tubers crops as sources of functional foods

Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial

Analisis Kualitas Sirup Jeruk Baby Java Pada Stasiun Proses Dan Pendugaan Umur Simpan Skala Pilot Plant

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