The development of low-calorie sugar and functional jujube food using biological transformation and fermentation coupling technology.

Yan Men,Yan Zeng,Jiangang Yang,Yueming Zhu,Yuanxia Sun,Ping Zhu

doi:10.1002/fsn3.963

Abstract

Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D‐glucose isomerase (GI) and D‐allulose 3‐epimerase (DAE), were employed to convert the glucose and fructose to a low‐calorie sweeter D‐allulose with a concentration of 110 g/L in jujube juice. Furthermore, the mixed cultures of Pediococcus pentosaceus PC‐5 and Lactobacillus plantarum M were employed to increase the content of nutrition components related to bioactivities and flavor volatiles in jujube juice. Accordingly, this fermentation accumulated 100 mg/L gamma‐aminobutyric acid (GABA), which has neurotransmission, hypotension, diuretic, and tranquilizer effects, and increased the content of branched‐chain amino acids (BCAAs) and many free amino acids (Asp, Glu, Gly, and Ala) at different level. The fermentation not only maintained the concentration of native functional components such as cyclic adenosine monophosphate (cAMP) and minerals, but also increased the content of iron (Fe2+) and zinc (Zn2+), which have blood and eyesight tonic function. The value‐added jujube juice might serve as a low‐calorie and probiotic functional beverage and show high application potential in food industry.

Highlights

Jujube (Ziziphus jujuba Mill), a thorny rhamnaceous plant, is commonly known as Chinese jujube or red date
Jujube fruits contain a certain amount of cyclic adenosine monophosphate which has positive effect on the heart muscle, nutritional myocardium, diastolic blood vessels, antiarrhythmia, and antiplatelet aggregation (Beavo & Brunton, 2002)
D‐Allulose as a low‐ calorie sweetener has been approved by the US Food and Drug Administration (FDA) to be “generally recognized as safe” (GRAS) and is allowed to be used as an ingredient in a range of foods and dietary supplements (FDA 2011)

Summary

| INTRODUCTION

Jujube (Ziziphus jujuba Mill), a thorny rhamnaceous plant, is commonly known as Chinese jujube or red date. Oral administration of D‐allulose will induce GLP‐1 release and activate vagal afferent signaling, resulting in reduce in food intake and promotion glucose tolerance in healthy and obese diabetic (Iwasaki et al, 2018) It has various specific nutritional and biological functions, such as protecting pancreas beta‐islets (Hossain et al, 2012), improving insulin sensitivity and glucose tolerance (Hossain et al, 2011), reducing intra‐abdominal fat accumulation (Matsuo & Izumori, 2009), scavenging reactive oxygen species activity (Murata et al, 2003), neuroprotective effects on 6‐ hydroxydopamine‐induced apoptosis (Takata et al, 2005), and lowering abdominal fat accumulation (Matsuo et al, 2001). We attempt to increase the nutritional value of concentrated/extracted jujube juice by coupling enzyme transformation and lactic acid bacteria fermentation. The fermentation of jujube juice using two kinds of lactic acid bacteria was carried out to increase the content of GABA and many free amino acids

| MATERIALS AND METHODS

| RESULTS AND DISCUSSION

| CONCLUSION