Enzyme-functionalised, core/shell magnetic nanoparticles for selective pH-triggered sucrose capture

Area of Science:

• Materials Science
• Biotechnology
• Food Science

Background:

• Diabetes and obesity are global health concerns linked to high calorie intake.
• Reducing dietary sugar, particularly sucrose, is a key strategy for managing these conditions.
• Existing methods for sugar reduction in food are limited.

Purpose of the Study:

• To develop a novel nanomaterial for the selective capture and removal of sucrose from food products.
• To create a tool for producing low-calorie beverages and healthier food options.
• To investigate the efficiency, reusability, and recovery of the developed nanomaterial.

Main Methods:

• Synthesis of magnetite nanoparticles (Fe3O4 NPs) coated with silica (SiO2).
• Immobilization of the enzyme invertase onto the functionalized nanomaterial surface.
• pH-triggered sucrose capture at pH 3.0 and subsequent hydrolysis of captured sucrose at pH 4.8.
• Magnetic separation and reusability testing of the nanomaterial.

Main Results:

• The developed nanomaterial demonstrated high selectivity and efficiency in capturing sucrose (13.5 mmol L-1 per gram).
• The nanomaterial was successfully reused for ten cycles with no loss of sucrose-capturing capability.
• Captured sucrose was recovered as inverted sugar, a valuable product, and the nanomaterial facilitated the creation of low-sugar beverages.

Conclusions:

• The developed functionalized nanomaterial offers a promising technology for selective sucrose removal from food and beverages.
• This innovation supports the commercialization of low-calorie food products, promoting healthier consumer choices.
• The technology contributes to public health by aiding in the fight against diabetes and obesity.