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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1599-1605
Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose
Hyo-Won Kim1, Sung Hee Han2, Seog-Won Lee3, Hyung Joo Suh4
1Division of Biotechnology, Food Technology, Graduate School, Korea University, Seoul 02841, Republic of Korea, 2BK21Plus, College of Health Science, Korea University, Seoul 02841, Republic of Korea, 3Department of Hotel Tourism and Culinary Arts, Culinary Arts and Food Service Management Major, Yuhan University, Bucheon 14780, Republic of Korea, 4Department of Public Health Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea
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.
KEYWORD
Isomaltulose, Prunus mume, Osmotic extraction, Blood glucose
Food Science and Biotechnology 2018 ; 27(6): 1599-1605
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