Characteristics of Maple Syrup Processed from Bleach-Treated Sap

Morselli, Maria Franca; Whalen, M. L.; Baggett, K.L.

doi:10.4315/0362-028x-48.3.204

Cited by 4 publications

(2 citation statements)

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“…The monosaccharide levels in maple syrup are known to increase with storage time [37]. The processing method and/or microbial load may also contribute to this change [18,41].…”

Section: Carbohydrate Contentmentioning

confidence: 99%

The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups

Decabooter,

Aspirault,

Filteau

et al. 2023

Foods

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The maple syrup industry generates substandard syrups and sugar sand as by-products, which are underused. In this study, we conducted a comprehensive analysis of the physicochemical composition of these products to assess their potential for valorization. Using HPLC analysis, we measured sugar and organic acid content as well as total polyphenol content using the Folin–Ciocalteu method. Additionally, we evaluated the in vitro digestibility using the TIM-1 model. We showed that the composition of ropy and buddy downgraded syrups is comparable to that of standard maple syrup, whereas sugar sand’s composition is highly variable, with carbohydrate content ranging from 5.01 mg/g to 652.89 mg/g and polyphenol content ranging from 11.30 µg/g to 120.95 µg/g. In vitro bioaccessibility reached 70% of total sugars for all by-products. Organic acid bioaccessibility from sugar sand and syrup reached 76% and 109% relative to standard maple syrup, respectively. Polyphenol bioaccessibility exceeded 100% during digestion. This can be attributed to favorable extraction conditions, the breakdown of complex polyphenol forms and the food matrix. In conclusion, our study demonstrates that sugar sand and downgraded maple syrups exhibit digestibility comparable to that of standard maple syrup. Consequently, they hold potential as a source of polyphenols, sugar or organic acids for applications such as industrial fermentation or livestock feeds.

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“…The monosaccharide levels in maple syrup are known to increase with storage time [37]. The processing method and/or microbial load may also contribute to this change [18,41].…”

Section: Carbohydrate Contentmentioning

confidence: 99%

The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups

Decabooter,

Aspirault,

Filteau

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Moreover, it has been shown that tracing changes in the content of tree saps may be of benefit to general environmental monitoring (haJru, huldén 1990(haJru, huldén , greenough et al 2010. Furthermore, it has been observed that the mineral content of sap determines the quality of syrups produced from it (MorSelli et al 1985, MorSelli, Whalen 1987.…”

Section: Introductionmentioning

confidence: 99%

Mineral content of tree sap from the Subcarpathian region

et al. 2016

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Tree sap has been used for centuries not only as a source of nutrients available in early spring but also as medicinal substance in folk medicine. Traditionally, it was used to treat various conditions, mostly anaemia and chronic fatigue. This study has been designed to establish the content of metallic elements (sodium, potassium, calcium, magnesium, zinc and copper) in sap collected from eight different species (silver birch, downy birch, hornbeam, Norway maple, boxelder maple, black walnut, black alder and white willow) and to identify which sap has mineral content which would be most beneficial for human health. We measured concentrations of calcium, magnesium, sodium, potassium and zinc on an atomic absorption spectrometer equipped with single-element, hollow cathode lamps and an air/acetylene burner. The content of copper was determined using an atomic absorption spectrometer with Zeeman correction equipped with an electrothermal atomizer and argon as inert gas. White willow sap was determined to have the highest concentrations of magnesium, zinc, calcium and potassium. Moreover, this sap contained the lowest concentration of sodium among all the tree species. The sap with the lowest detected concentration of the metallic elements originated from black alder and boxelder. In conclusion, tree sap can be a valuable source of metallic elements, namely copper, zinc and magnesium, in human diet. Tree sap tapped from white willow is the most valuable in terms of its mineral content. Moreover, the most popular sap of sliver birch has proven to be a rich source of magnesium and zinc.

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A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality

Maria

2020

Food Reviews International

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Characteristics of Maple Syrup Processed from Bleach-Treated Sap

Cited by 4 publications

References 0 publications

The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups

The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups

Mineral content of tree sap from the Subcarpathian region

A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality

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