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Cashew juice containing prebiotic oligosaccharides.

Isabel Moreira da Silva1, Maria Cristiane Rabelo2, Sueli Rodrigues1

  • 1Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos - DTA, Universidade Federal do Ceará, Campus do Pici - Bloco 858, CEP 60021-970 Fortaleza, CE Brazil.

Journal of Food Science and Technology
|September 6, 2014
PubMed
Summary
This summary is machine-generated.

This study produced prebiotic oligosaccharides using dextransucrase enzyme and cashew apple juice. This process valorizes cashew waste into a potential new functional beverage.

Keywords:
Clarified cashew apple juiceDextransucraseLeuconostoc mesenteroides B512FPrebiotic oligosaccharides

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Area of Science:

  • Biotechnology
  • Food Science
  • Enzymology

Background:

  • Dextransucrase synthesizes prebiotic oligosaccharides from sucrose.
  • Cashew apple juice, rich in glucose and fructose, serves as an enzyme acceptor.
  • Utilizing cashew apple juice valorizes agro-industrial waste from cashew nut processing.

Purpose of the Study:

  • To produce prebiotic oligosaccharides enzymatically using dextransucrase and clarified cashew apple juice.
  • To investigate the influence of sucrose and reducing sugar concentrations on dextran and oligosaccharide formation.
  • To evaluate the potential of the resulting juice as a functional beverage.

Main Methods:

  • Production of dextransucrase enzyme via fermentative process using Leuconostoc mesenteroides NRRL B512F.
  • Enzymatic synthesis of oligosaccharides by adding dextransucrase to clarified cashew apple juice.
  • Optimization of reaction conditions by varying sucrose and reducing sugar concentrations.

Main Results:

  • Dextran yield is favored by low concentrations of sucrose and reducing sugars.
  • Oligosaccharide formation is enhanced by increasing reducing sugar concentration and high sucrose concentrations.
  • The highest oligosaccharide yield reached 104.73 g/L, with a degree of polymerization up to 12.

Conclusions:

  • Cashew apple juice is a viable and sustainable substrate for prebiotic oligosaccharide production.
  • Optimized enzymatic synthesis can yield significant amounts of prebiotic oligosaccharides.
  • The prebiotic oligosaccharide-rich juice represents a promising new functional beverage, utilizing agro-industrial byproducts.