Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose

Hyo Won Kim, Sung Hee Han, Seog Won Lee, Hyung Joo Suh

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

This study evaluated the applicability of isomaltulose as a sucrose substitute in the osmotic extraction of Prunus mume fruit juice. Isomaltulose (20 mM) significantly reduced the uptake of a fluorescent tracer—2-[N-(7-nitrobenz-2-oxa-1,3-diaxol-4-yl) amino]-2-deoxyglucose. Juice extracted by isomaltulose had similar pH and titratable acidity values to those of the other sugars. Citric and malic acids were the main organic acids in the extracted juices. The radical-scavenging ability of the plum juice extracted by isomaltulose was significantly higher than in juices extracted by other sugars (p < 0.05) and polyphenols content of the juice was also significantly higher than those of other sugars. The blood glucose level of P. mume juice extracted by fructose or isomaltulose was increased slowly compared to the juice extracted by sucrose. Therefore, the use of isomaltulose or an isomaltulose mixture in the manufacture of P. mume juice will help maintain health by reducing sugar intake.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalFood Science and Biotechnology
DOIs
Publication statusAccepted/In press - 2018 Jun 8

Fingerprint

isomaltulose
Prunus mume
Prunus
fruit juices
Sucrose
juices
sucrose
sugars
2-deoxyglucose
Deoxyglucose
Polyphenols
Fruit and Vegetable Juices
Fructose
Citric Acid
malic acid
plums
Blood Glucose
reducing sugars
citric acid
titratable acidity

Keywords

  • Blood glucose
  • Isomaltulose
  • Osmotic extraction
  • Prunus mume

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose. / Kim, Hyo Won; Han, Sung Hee; Lee, Seog Won; Suh, Hyung Joo.

In: Food Science and Biotechnology, 08.06.2018, p. 1-7.

Research output: Contribution to journalArticle

@article{7f85ea525c80458da619b25e34c4b614,
title = "Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose",
abstract = "This study evaluated the applicability of isomaltulose as a sucrose substitute in the osmotic extraction of Prunus mume fruit juice. Isomaltulose (20 mM) significantly reduced the uptake of a fluorescent tracer—2-[N-(7-nitrobenz-2-oxa-1,3-diaxol-4-yl) amino]-2-deoxyglucose. Juice extracted by isomaltulose had similar pH and titratable acidity values to those of the other sugars. Citric and malic acids were the main organic acids in the extracted juices. The radical-scavenging ability of the plum juice extracted by isomaltulose was significantly higher than in juices extracted by other sugars (p < 0.05) and polyphenols content of the juice was also significantly higher than those of other sugars. The blood glucose level of P. mume juice extracted by fructose or isomaltulose was increased slowly compared to the juice extracted by sucrose. Therefore, the use of isomaltulose or an isomaltulose mixture in the manufacture of P. mume juice will help maintain health by reducing sugar intake.",
keywords = "Blood glucose, Isomaltulose, Osmotic extraction, Prunus mume",
author = "Kim, {Hyo Won} and Han, {Sung Hee} and Lee, {Seog Won} and Suh, {Hyung Joo}",
year = "2018",
month = "6",
day = "8",
doi = "10.1007/s10068-018-0408-z",
language = "English",
pages = "1--7",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",

}

TY - JOUR

T1 - Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose

AU - Kim, Hyo Won

AU - Han, Sung Hee

AU - Lee, Seog Won

AU - Suh, Hyung Joo

PY - 2018/6/8

Y1 - 2018/6/8

N2 - This study evaluated the applicability of isomaltulose as a sucrose substitute in the osmotic extraction of Prunus mume fruit juice. Isomaltulose (20 mM) significantly reduced the uptake of a fluorescent tracer—2-[N-(7-nitrobenz-2-oxa-1,3-diaxol-4-yl) amino]-2-deoxyglucose. Juice extracted by isomaltulose had similar pH and titratable acidity values to those of the other sugars. Citric and malic acids were the main organic acids in the extracted juices. The radical-scavenging ability of the plum juice extracted by isomaltulose was significantly higher than in juices extracted by other sugars (p < 0.05) and polyphenols content of the juice was also significantly higher than those of other sugars. The blood glucose level of P. mume juice extracted by fructose or isomaltulose was increased slowly compared to the juice extracted by sucrose. Therefore, the use of isomaltulose or an isomaltulose mixture in the manufacture of P. mume juice will help maintain health by reducing sugar intake.

AB - This study evaluated the applicability of isomaltulose as a sucrose substitute in the osmotic extraction of Prunus mume fruit juice. Isomaltulose (20 mM) significantly reduced the uptake of a fluorescent tracer—2-[N-(7-nitrobenz-2-oxa-1,3-diaxol-4-yl) amino]-2-deoxyglucose. Juice extracted by isomaltulose had similar pH and titratable acidity values to those of the other sugars. Citric and malic acids were the main organic acids in the extracted juices. The radical-scavenging ability of the plum juice extracted by isomaltulose was significantly higher than in juices extracted by other sugars (p < 0.05) and polyphenols content of the juice was also significantly higher than those of other sugars. The blood glucose level of P. mume juice extracted by fructose or isomaltulose was increased slowly compared to the juice extracted by sucrose. Therefore, the use of isomaltulose or an isomaltulose mixture in the manufacture of P. mume juice will help maintain health by reducing sugar intake.

KW - Blood glucose

KW - Isomaltulose

KW - Osmotic extraction

KW - Prunus mume

UR - http://www.scopus.com/inward/record.url?scp=85048292890&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85048292890&partnerID=8YFLogxK

U2 - 10.1007/s10068-018-0408-z

DO - 10.1007/s10068-018-0408-z

M3 - Article

AN - SCOPUS:85048292890

SP - 1

EP - 7

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

ER -