Cashew juice containing prebiotic oligosaccharides

Abstract

The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by fermentative process by inoculating the bacterium Leuconostoc mesenteroides NRRL B512F into a culture medium containing sucrose as the only carbon source. Thus, the aim of this work was the production of prebiotic oligosaccharides by enzymatic process with addition of the dextransucrase enzyme to the clarified cashew apple juice. Dextran yield was favored by the combination of low concentrations of sucrose and reducing sugars. The formation of oligosaccharides was favored by increasing the concentration of reducing sugars and by the combination of high concentrations of sucrose and reducing sugars, the highest concentration of oligosaccharides obtained was 104.73 g/L and the qualitative analysis showed that at concentrations of 25 g/L and 75 g/L of sucrose and reducing sugar, respectively, it is possible to obtain oligosaccharides of degree of polymerization up to 12. The juice containing prebiotic oligosaccharide is a potential new functional beverage.

Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed

“…The higher oligosaccharide concentration was 94.81 g/L obtained using 75 g/L of sucrose and 75 g/L of reducing sugar. Similar results were obtained by Silva et al (2012) using cashew apple juice as substrate for oligosaccharide synthesis. Figure 2 shows the oligosaccharide yield.…”

“…The initial pH of the culture medium was adjusted to 6.5 with concentrated H 3 PO 4 and the medium was autoclaved (121°C/15 min). Activation was carried out in an orbital shaker (Tecnal TE 420) at 30°C and 150 rpm (Silva et al, 2012, Rabelo et al 2006Rodrigues et al, 2003) for 12 hours. Three percent of this cell culture was inoculated into the fermentor to produce dextransucrase in a fed batch fermentation process.…”

“…The partially purified enzyme was then diluted in a sodium acetate buffer (20 mM) containing 0.05 g/L CaCl 2 with pH adjusted to 5.2. The enzyme was stored frozen at -20°C prior to use (Silva et al, 2012). The enzyme can be stored frozen for up to one year (Miller et al, 1986).…”

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

“…Acerola juice presents an appreciated flavor and a pleasant color. The insertion of prebiotic compounds as soluble dietary fiber has been reported as a way to improve the beneficial effects of fruit juices for human healthy da Silva, Rabelo, & Rodrigues, 2014). Prebiotics are nondigestible carbohydrates that reach the intestine where they selective stimulate the growth of the gut microbiota associated with health benefits.…”

Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

“…The clarified cashew apple juice can be used to improve nutritional characteristics of mixed drinks by the supplementation of nutrients, such as vitamin C and carotenoids (ASSUNÇÃO;MERCADANTE, 2003;ABREU et al, 2009), sugars (SILVA;RABELO;RODRIGUES, 2012), flavonol glucosides (BRITO et al, 2007;MICHODJEHOUN-MESTRES et al, 2009a), anacardic acids (KUBO et al, 2006;TREVISAN et al, 2006) phenolic acids, and prodelphinidins (MICHODJEHOUN-MESTRES et al, 2009b, c). Moreover, some studies show the functional properties of the cashew apple, such as prevention of acute gastritis caused by Helicobacter pylori (KUBO; LEE; KUBO, 1999) and antioxidant activity (ABREU et al, 2009;LUZIA;JORGE, 2011).…”