Application of ultrasound for enhanced extraction of prebiotic oligosaccharides from selected fruits and vegetables

Jovanovic-Malinovska, Ruzica; Kuzmanova, Slobodanka; Winkelhausen, Eleonora

doi:10.1016/j.ultsonch.2014.07.016

Cited by 77 publications

(45 citation statements)

References 36 publications

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“…Similar behaviour was reported in the oligosaccharides extraction from scallions and araticum pulp, in which the concentration of oligosaccharides increased with the increment of the ethanol concentration until 50–60% (vol/vol). From this point, the oligosaccharides concentration gradually declined with the increase of the EC (Arruda, Pereira, & Pastore, ; Jovanovic‐Malinovska, Kuzmanova, & Winkelhausen, ).…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, increasing temperature from 20 to 70 or 80 °C improved the extraction yield for all solvents studied due to the increase of sugars/oligosaccharides solubility (Johansen et al, ). The EC of 63% (vol/vol) and 40 °C allows the maximum extraction of FOS and GOS from the scallion (Jovanovic‐Malinovska et al, ). The results reported by aforementioned authors corroborate with the data found in this study (item 3.2*).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, hydroethanol solutions are often employed in the oligosaccharides extraction due to lower degree of interferences in the extracts. Moreover, the use of ethanol over other alcohols has as main advantage the fact of being generally recognized as safe (GRAS) (Ekvall et al, ; Johansen et al, ; Jovanovic‐Malinovska et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Pereira

Arruda

Pastore

2017

J Food Process Preserv

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This study evaluated the effect of ethanol concentration (EC, 0-70%) and temperature (25-75 8C) on the oligosaccharides extraction from ripe banana pulp, as well as the profile of mono-, di-, galacto-, fructo-, malto-and xylooligosaccharides in ripe banana pulp and peel. According to response surface plots, EC of 52% (vol/vol) and 75 8C provided the maximum oligosaccharides extraction from banana pulp. High-performance anion exchange chromatography coupled to pulsed amperometric detection showed the presence of glucose, fructose, sucrose, maltose, arabinose, 1-kestose, xylopentaose, and xylohexaose in banana pulp and glucose, fructose, sucrose, 1-kestose, maltotriose, xylopentaose, and xylohexaose in banana peel. Banana pulp and peel showed 6.47 and 1.42 mg/g dw of total oligosaccharides, respectively. The chromatographic analysis showed fructo-and xylooligosaccharides as the main banana oligosaccharides. Finally, banana can contribute to the intake of sugars and prebiotic oligosaccharides. Practical applicationsThe extraction is the first step in the evaluation of the plant composition and several factors influence the recovery of the target compound. Oligosaccharides present a wide variety of applications in food science and industry and they are extensively studied in fruits metabolism. Methods with extraction conditions optimized and chromatography conditions well-defined are very important to obtain reliable results. Furthermore, banana is one of the most consumed and processed fruits around the world and, consequently, the extraction procedure and analytical technique showed in this study can be helpful for quality control of banana and their products. | I N TR ODU C TI ONThe banana (Musa sp.) is one of the most consumed tropical fruit in the world and the world banana production in 2014 reached the mark of 114.3 million tons (FAOSTAT, 2017). In the worldwide fruit production, the banana is placed in first place and attracts consumers due to its nutritional properties and sensory aspects, as well as its practical consumption (Anyasi, Jideani, & Mchau, 2013;Aurore, Parfait, & Fahrasmane, 2009).Banana is a good source of minerals, carbohydrates and fiber such as pectin and resistant starch (Der Agopian, Purgatto, Cordenunsi, & Lajolo, 2009;Englyst & Cummings, 1986;Mitsou et al., 2011). Recent studies also showed that banana has remarkable amounts of oligosaccharides, especially fructans type FOS (fructooligosaccharides) and short-chain inulins, such as 1-kestose (1-kestotriose, GF 2 ), 1,1-nystose | Optimization of oligosaccharides extraction from banana | Extraction processThe Orbital Shaker Extraction (OSE) was used to extract the oligosaccharides from banana pulp powder. Briefly, the banana pulp powder was mixed with the hydroethanol solution in ratio 1:10 (wt/vol). The mixture was shaken at the required temperature for 1 hr at 200 rpm using a water bath shaker (Classic Series, model C76; New Brunswick Scientific, Edison, NJ). The temperature of the water bath shaker and the ethanol concentr...

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Pereira

Arruda

Pastore

2017

J Food Process Preserv

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“…Jerusalem artichoke has been often used as substrate for bio-fuel production like ethanol and butanol by yeast fermentation (Sarchami and Rehmann 2014). It is also known as a raw material for inulin, fructose and oligosaccharides production in the medical and pharmaceutical industry (Jovanovic-Malinovska et al 2015). Concerning its raw consumption, it is still mostly used as animal feed.…”

Section: Research Highlightsmentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

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“…UAE increased the concentration of extracted oligosaccharides in all fruits and vegetables from 2 to 4-fold compared to conventional extraction (Jovanovic-Malinovska et al, 2015).…”

Section: Development Of Products With Prebiotic Allegationmentioning

confidence: 96%

Development of prebiotic food products and health benefits

Rolim¹

2015

Food Sci. Technol (Campinas)

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In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of Chronic Non-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers and rich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting the importance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer. Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrients that support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouraged the development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention, besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of the main known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologies to the recognition of pre and probiotic functions.

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Application of ultrasound for enhanced extraction of prebiotic oligosaccharides from selected fruits and vegetables

Cited by 77 publications

References 36 publications

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Development of prebiotic food products and health benefits

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