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

Abstract

Oligosaccharides can be synthesized using the sugars present in the fruit juices through the dextransucrase acceptor reaction. In the present work, the effect of reducing sugar and sucrose concentration on oligosaccharide formation in lemon juice was evaluated through response surface methodology. The oligosaccharide formation in lemon juice was favored at high concentrations of sucrose (75 g/L) and reducing sugar (75 g/L). At this synthesis conditions, an oligosaccharide concentration of 94.81 g/L was obtained with a conversion of 63.21% of the initial sugars into the target product. Oligosaccharides with degree of polymerization up to 11 were obtained. The lemon juice was dehydrated in spouted bed using maltodextrin as drying adjuvant. The powder obtained at 60°C with 20 % maltodextrin presented low moisture (2.24 %), low water activity (Aw = 0.18) and the lowest reconstitution time (~46 s). The results showed that lemon juice is suitable for oligosaccharides enzyme synthesis and can be dehydrated in spouted bed.

Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

“…High amounts of oligosaccharides were formed in all experimental runs. Similar results were reported by da with cashew apple juice; and Coelho et al (2014) with lemon juice as substrate. The daily dose of prebiotic oligosaccharide is a controversial issue and different recommended daily intake is reported elsewhere.…”

Optimization of Isomaltooligosaccharide Size Distribution by Acceptor Reaction of Weissella confusa Dextransucrase and Characterization of Novel α-(1→2)-Branched Isomaltooligosaccharides

“…Topspin v.3.2 (Bruker) software was used for processing and analyzing the NMR spectra. The chemical shifts of 1 H (δ H ) and 13 C (δ C ) were referenced to acetone (δ H 2.225 and δ C 31.55, respectively).…”

“…The multiplicity-edited HSQC spectrum (Figure 4C) was used to assign corresponding 13 C signals. The downfield shift of C2 signals of the reducing residue indicated that the third glucosyl residue is attached to the reducing residue of maltose via the α-(1→2) linkage, forming a branched structure.…”

“…Experimental data from the preliminary test and central composite design for optimization of synthesis conditions toward longer IMOs, contour plots representing the influence of reaction conditions on IMO production, full 1 H and 13 C assignments for BIM3 (centose) and overlaid 2D DQFCOSY and TOCSY NMR spectra, correlation between HPAEC retention time and DP for different oligosaccharides, and HPAEC-PAD profile of panose acceptor products of W. conf usa dextransucrase (PDF)…”

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

“…The oligosaccharides synthesis in acerola juice was developed according to the protocol previously established by our group using the enzyme dextran-sucrase Coelho et al, 2015). The synthesis was carried out at the optimum enzyme conditions (30°C and pH 5.2) in a reactor containing 3L of acerola juice.…”