Skip to main content
SpringerLink
Log in

Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In the present work pineapple, cantaloupe melon and orange juice were evaluated as substrate for oligosaccharide synthesis by dextransucrase acceptor reaction. Dextransucrase is a bacterial enzyme industrially applied for dextran synthesis using sucrose as carbon source. The acceptor reaction takes place only when a sufficient amount of another carbohydrate (acceptor) is also present in the reaction medium. The reducing sugars naturally present in fruit juices (fructose and glucose) were the acceptors for the oligosaccharides synthesis. High conversion was found for the evaluated juices and the residual sugars after the synthesis was very low (<1 %) due to the sugar consumption for oligosaccharide formation. The oligosaccharides obtained were evaluated regarding their resistance to the stomach acidity, digestive enzymes and stimulation of bifidobacterium growth. The results showed that the evaluated juices were suitable to produce ready to drink low caloric prebiotic juices by modulating the initial sugar concentration.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Araújo ADA, Coelho RMD, Fontes CPML, et al. (2014) Production and spouted bed drying of acerola juice containing oligosaccharides. Food Bioprod Process 1–7. doi: 10.1016/j.fbp.2014.08.005.

  • Cardelle-Cobas A, Corzo N, Olano A, Pelaéz C, Requena T, Ávila M (2011) Galactooligosaccharides derived from lactose and lactulose: influence of structure on Lactobacillus, Streptococcus and Bifidobacterium growth. Int J Food Microbiol 149:81–87

    Article  CAS  Google Scholar 

  • Chung CH, Day DF (2004) Efficacy of Leuconostoc citreum (ATCC 13146) isomaltooligosaccharides as poultry prebiotic. Poult Sci 83:1302–1306

    Article  CAS  Google Scholar 

  • Coelho RMD, Araújo ADA, Fontes CPML, da Silva ARA, Costa JMC, Rodrigues S (2014) Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed. J Food Sci Technol. doi:10.1007/s13197-014-1635-9

    Google Scholar 

  • da Silva IM, Rabelo MC, Rodrigues S (2014) Cashew juice containing prebiotic oligosaccharides. J Food Sci Technol 51:2078–2084

  • Day L, Seymour RB, Pitt KF, Konczak I, Lundin L (2009) Incorporation of functional ingredients into foods. Trends Food Sci Technol 20:388–395

    Article  CAS  Google Scholar 

  • Dubois M, Gilles KA, Hamilton PA, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356

    Article  CAS  Google Scholar 

  • Girard E, Legoy MD (1999) Activity of dextransucrase from Leuconostoc mesenteroides NRRL B-512F in presence of organic solvents. Enz Microbiol Technol 24:425–432. doi:10.1016/S0141-0229(98)00166-5

  • Grabitske H, Slavin JL (2008) Low-digestible carbohydrates in practice. J Am Diet Assoc 8:1677–1681

    Article  Google Scholar 

  • Heincke K, Demuth B, Jördening H, Buchholz K (1999) Kinetics of the dextransucrase acceptor reaction with maltose—experimental results and modeling. Enzyme Microb Technol 24:523–534

    Article  CAS  Google Scholar 

  • Honorato TL, Rodrigues S (2010) Dextransucrase stability in cahsew apple juice. Food Bioprocess Technol 3:105–110

    Article  CAS  Google Scholar 

  • Honorato TL, Rabelo MC, Gonçalves LRB, Pinto GAS, Rodrigues S (2007) Fermentation of cashew apple juice to produce high added value. World J Microbiol Biotechonol 23:1409–1415

    Article  CAS  Google Scholar 

  • Kassai MR (2012) Dilute solution properties and degree of chain branching for dextran. Carbohydr Polym 88(1):373–381

  • Kim GE, Kang HK, Seo ES, Jung SH, Park JS, Kim DH, Kim DW, Ahn SA, Sunwoo C, Kim D (2012) Glucosylation of the flavonoid, astragalin by Leuconostoc mesenteroides B-512FMCM dextransucrase acceptor reactions and characterization of the products. Enzyme Microb Technol 50:50–56

    Article  CAS  Google Scholar 

  • Luckow L, Delahunty C (2004) Consumer acceptance of orange juice containing functional ingredients. Food Res Int 37:805–814

    Article  Google Scholar 

  • Mussatto SI, Mancilha IM (2007) Non-digestible oligosaccharides: a review. Carbohyd Polym 68:587–597

    Article  CAS  Google Scholar 

  • Niva M (2007) All foods affect health’: understandings of functional foods and healthy eating among health-oriented finns. Appetite 48:384–393

    Article  Google Scholar 

  • Rabelo MC, Fontes CPML, Rodrigues S (2009a) Enzyme synthesis of oligosaccharides using cashew apple juice as substrate. Bioresour Technol 100:5574–5580

    Article  CAS  Google Scholar 

  • Rabelo MC, Honorato TL, Gonçalves LRB, Pinto GAS, Rodrigues S (2009b) Optimization of enzymatic synthesis of isomalto-oligosaccharides production. J Food Biochem 33:342–354

    Article  CAS  Google Scholar 

  • Rada V, Nevoral J, Trojanová I, Tománková E, Smehilová M, Killer J (2008) Growth of infant faecal bifidobacteria and clostridia on prebiotic oligosaccharides in in vitro conditions. Anaerobe 14:205–208

    Article  CAS  Google Scholar 

  • Rastall RA (2010) Functional oligosaccharides: application and manufacture. Annu Rev Food Sci Technol 1:305–339

    Article  CAS  Google Scholar 

  • Renuka B, Kulkarni SG, Vijayanand P, Prapulla SG (2009) Fructooligosaccharide fortification of selected fruit juice beverages: effect on the quality characteristics. LWT Food Sci Technol 42:1031–1033

    Article  CAS  Google Scholar 

  • Roberfroid M (2007) Prebiotics: the concept revisited. J Nutr 137:830S–837S

    CAS  Google Scholar 

  • Roberfroid M, Gibson GR, Hoyles L, McCartney AL, Rastall R, Rowland I, Wolvers D, Watztl B, Szajewska H, Stahl B, Guarner F, Respondek F, Whelan K, Coxam V, Davicco M, Léotoing L, Wittrant Y, Delzenne N, Cani P, Neyrinck A, Meheust A (2010) Prebiotic effects: metabolic and health benefits. Br J Nutr 104:S1–S63

    Article  CAS  Google Scholar 

  • Robyt JF, Seung-Heon Y, Mukerjea R (2008) Dextransucrase and the mechanism for dextran biosynthesis. Carbohydr Res 343:3039–3048

    Article  CAS  Google Scholar 

  • Rodrigues S, Lona LMF, Franco TT (2003) Effect of phosphate concentration on the production of dextransucrase by Leuconostoc mesenteroides NRRL B512F. Bioprocess Biosyst Eng 26:57–62

    Article  CAS  Google Scholar 

  • Rodrigues S, Lona LMF, Franco TT (2005) The effect of maltose on dextran yield and molecular weight distribution. Bioprocess Biosyst Eng 28:9–14

    Article  CAS  Google Scholar 

  • Rodrigues S, Lona LMF, Franco TT (2006) Optimizing panose production by modeling and simulation using factorial design and surface response analysis. J Food Eng 75:433–440

    Article  CAS  Google Scholar 

  • Sangwan V, Tomar SK, Singh RRB, Singh AK, Ali B (2011) Galactooligosaccharides: novel components of designer foods. J Food Sci 76(4):103–111

    Article  Google Scholar 

  • Shah NP (2007) Functional cultures and health benefits. Int Dairy J 17:1262–1277

    Article  Google Scholar 

  • Siró I, Kápolna E, Kápolna B, Lugasi A (2008) Functional food. Product development, marketing and consumer acceptance—a review. Appetite 51:456–467

    Article  Google Scholar 

  • Torres DPM, Gonçalves MPF, Teixeira JA, Rodrigues LR (2010) Galacto-oligosaccharides: production, properties, applications, and significance as prebiotics. Compr Rev Food Sci Food Saf 9:438–453

    Article  CAS  Google Scholar 

  • Vergara CMAC, Honorato TL, Maia GA, Rodrigues S (2010) Prebiotic effect off fermented cashew apple (Anarcadium occidentale L.) juice. LWT Food Sci Technol 43:141–145

    Article  CAS  Google Scholar 

  • Wang Y (2009) Prebiotics: present and future in food science and technology. Food Res Int 42:8–12

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Authors thank to CAPES and CNPq for the scholarship and to National Institute of Tropical Fruits funded by CNPq for the financial support.

Author information

Authors and Affiliations

  1. Food Technology Department, Biotechnology Laboratory, Federal State University of Ceara, Campus do PiciBloco 851, 60356-000, Fortaleza, CE, Brazil

    Claudia P. M. L. Fontes, Jonas L. A. da Silva, Maria Cristiane Rabelo & Sueli Rodrigues

Authors
  1. Claudia P. M. L. Fontes
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jonas L. A. da Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maria Cristiane Rabelo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sueli Rodrigues
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sueli Rodrigues.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Fontes, C.P.M.L., da Silva, J.L.A., Rabelo, M.C. et al. Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction. J Food Sci Technol 52, 7272–7280 (2015). https://doi.org/10.1007/s13197-015-1836-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1836-x

Keywords

Search

Navigation