Fructose Syrup Research Articles

Characterization of a salt-tolerated exo-fructanase from Microbacterium sp. XL1 and its application for high fructose syrup preparation from inulin

Exo-fructanase enzymes catalyze the hydrolysis of β-2,6 and β-2,1 linkages in levan and inulin fructans, respectively, yielding fructose. In this study, we identified a multidomain exo-fructanase, Mle3A, from Microbacterium sp. XL1. Mle3A is a 124.2 kDa protein comprising a GH32 N-terminal five-bladed β-propeller structure, a GH32 C-terminal β-sandwich module, and a fibronectin type 3 domain. The recombinant enzyme rMle3A exhibited peak activity at temperatures of 50–55 °C and a pH of 5.5, demonstrating hydrolytic capabilities towards levan, inulin, sucrose, and raffinose. The activity of rMle3A on inulin was enhanced in the presence of Mn2+, Ca2+, Ba2+, Sr2+, Co2+, and Mg2+ ions. Notably, 5 mM Mn2+ increased the inulin hydrolytic activity of rMle3A by over 187 %, and the enzyme's activity was unaffected by NaCl concentrations ranging from 0 to 3 M. Purified rMle3A was effectively utilized to produce high fructose syrup from inulin, achieving a maximum fructose concentration of 26.98 g/L and 71.9 % inulin hydrolysis under optimal conditions (85 rpm, 50 °C, pH 5.5) within 2.5 h. This study introduces a new salt-tolerant, multi-ion facilitated fructanase, rMle3A, for the conversion of inulin biomass into high fructose syrup and other high-value chemicals.

Fourier Transform Infrared Spectroscopy (FTIR) for identification of sugar adulterants in mulberry molasses (pekmez)

Fourier Transform Infrared Spectroscopy (FTIR) and chemometrics were successfully used in this research in conjunction with the Attenuated Total Reflectance (ATR) technique to determine bulberry molasses (MM) canesugar adulteration. Mulberry molasses was adultered by incorporating two fructose syrups (FS), one glucose syrup (GS), one sucrose syrup (SS), and two specific high fructose corn syrups (HFCS). Calibration sets were developed for mulberry molasses by spiking sugar syrups. The actual percentage of adulteration linked to FTIR predicted results by partial least square (PLS). The preferred spectral range was 1184-944 cm-1 for prediction of adulteration levels of F20, F30, HFCS50, HFCS55 and 1090-950 cm-1 for sucrose. This method was employed to distinguish between mulberry molasses and adulterated samples. According to the findings, the FTIR technique is an accurate and affordable method that can rapidly detect sugar adulteration in mulberry molasses.

Detection of adulteration in Iranian grape molasses added glucose/fructose/sugar beet syrups with 13C/12C isotope ratio analysis method.

Grape molasses (GM), produced from grapes, is a traditional Iranian food and is widely consumed in Iran. However, GM adulteration is among the most widespread illegitimate procedures involving contamination of food with foreign materials, such as adding sugar-water solution, date syrup, sugar beet syrup, and grape sauce. This study used stable carbon 13C/12C isotope ratio analysis method to detect adulteration of GM samples with glucose syrups (GS), fructose syrups (FS), and beet sugar syrups (BS) at the ratio of 0%, 10%, 30%, and 50% (by weight). Physicochemical properties of GM including °Brix, conductivity, specific gravity, pH, moisture content, ash content, hydroxymethyl furfural, sugar content, and rheological properties of samples were investigated. The δ13C isotope ratio of the GM was determined as -26.61%, that of the GS as -13.23%, that of the FS as -13.42%, and that of the BS as -16.58%. The δ13C isotope ratio increased by the addition of adulterant syrups to GM. The addition of each adulterant syrup had a different effect on the physicochemical parameters; however, the °Brix and specific gravity had a positive correlation with the δ13C isotope ratio results. The magnitudes of G' and G" increase with an increase in frequency representing the viscoelastic behavior of samples. The obtained results of this study suggest the use of δ13C isotope ratio method as a fast and accurate method to investigate the adulteration of grape molasses.

Soybean molasses as a new and low-cost substrate for gluconic acid production by Aspergillus niger

Soybean molasses (SM), a sugar-rich by-product obtained from manufacturing soy protein concentrate, is an interesting source of fermentable sugars for biotechnological processes. For the first time, SM was used as a new and low-cost substrate in Aspergillus niger cultures to produce gluconic acid (GA), a carboxylic acid obtained by the oxidation of glucose and with a wide range of applications. The effect of SM composition and sugar content on GA batch production was studied in a stirred-tank bioreactor using two SM samples with different total sugar concentrations of 46 % and 52 % (w/w) and different sugar profiles. GA productivity improved as the total sugar concentration increased, whereas yield was unaffected. Agitation rate increase positively affected yield and productivity in SM medium with the highest sugar concentration. Under these conditions, the highest GA titer (79 g·L−1) was obtained. Oxalic acid and fructose syrup were other added-value compounds found from the submerged fermentation of SM. This work proved the potential of A. niger in the bioconversion of SM with different compositions into GA, providing a novel strategy for low-cost and eco-friendly GA production from SM.

Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.

Current state of research in the field of dosage forms containing viburnum (Review article)

The new age of studying the therapeutic and prophylactic properties and molecular mechanisms of action of herbal medicines that do not contain toxic and potent substances has opened up exciting prospects for their use for etiopathogenetic therapy. The results of numerous studies indicate that botanicals act as multi-target agents by modulating inflammatory, apoptotic, and other signaling pathways in multiple steps, highlighting the promising role of botanicals in achieving new and valuable effects. It should also be emphasized that one of the most important advantages and benefits of herbal medicine is the implementation of an individual approach to each patient. Early applied pathogenetic herbal medicine can stop the progression and chronicity of diseases. Viburnum is not last on the list of medicinal plant materials. Viburnum is an almost universal antibacterial agent of natural origin. Recipes with its use have found application in traditional medicine and received scientific recognition. Viburnum is a case where treatment can be not only effective, but also very tasty. It is used to prepare medicinal forms, delicious purees, compotes, tinctures, and kissels. Purpose of the work: to summarize the available literature data on dosage forms containing viburnum. Materials and methods. We conducted a literature review of scientific papers over the last 20 years in the resources of the PubMed and eLIBRARY search engines using the key words below. For this meta-analysis, we used articles containing the evidence base on the most current issues relating to medicinal forms of viburnum. Results. It has been established that the range of medicines from viburnum is limited to viburnum fruits, tincture, extract, glucose and fructose syrups, the Kalinaktiv syrup, and the Cardionorm syrup. Research is being conducted on the development of a gel with a wound-healing effect for use in dermatology, a cream for cosmetic purposes, and a liquid adjusted dosage form with an antipyretic effect (Kadilaeva Z.A. et al., 2023). Conclusion. The result of the research has been the establishment of prospects for expanding the range of medicinal products utilizing viburnum fruits.

Technological research of syrup with dipyridamole

A new liquid dosage form with dipyridamole has been obtained. A 50 % fructose solution was selected as the auxiliary component. The flavoring agent was «Orange», and the coloring agent was an orange color. The resulting dosage form, i.e. syrup, has a pleasant color, taste, and smell. 0.5 % sodium benzoate was used as a preservative, which provided a bacteriostatic effect for 24 months. Purpose of the work: to develop an optimal technological scheme for the production of a syrup with dipyridamole, establish critical points, and justify the use of flavoring and coloring agents and preservatives. Materials and methods. An integrated approach, based on modern principles of drug development (ICH) and implemented by means of modern equipment and the necessary research methods, was used. When developing the original syrup dosage form of dipyridamole, chemical, physicochemical, technological, pharmacological, and microbiological research methods were utilized. Technological methods included the preparation of fructose syrup (50 %); then dipyridamole (0.325 %) was added to the intermediate product. Results. The introduction of dipyridamole into a liquid dosage form, i.e. syrup, is a promising way to expand the range of dosage forms (DF) of dipyridamole, represented only by film-coated tablets and a suspension for oral administration (Rosemont Pharmaceuticals Ltd, UK). Conclusion. The result of the research has been the production of syrup with dipyridamole. It was found that the best composition was based on fructose, which was superior in taste to sucrose and sorbitol. Flavoring agents «Cherry», «Orange», and «Cocoa» were added to sugar-based syrups. The «Orange» turned out to be the optimal flavoring agent.

Application of the kano model to identify important sensory attributes of bubble tea drinks accompanied with boba pearl made from purple sweet potato and sugar palm fruit

The Indonesian bubble tea market is experiencing rapid growth and continuous innovation, marked by a diverse array of flavors and conceptual approaches. Bubble tea commonly includes tapioca pearls, rich in carbohydrates but lacking essential nutrients. To create healthier boba pearls, alternative ingredients like sweet purple potato and sugar palm fruit could be utilized. However, the critical sensory attributes influencing consumer preferences for these boba pearls remain unidentified. This research aims to discern essential attributes in bubble tea drinks with boba pearls made from purple sweet potatoes and sugar palm fruit, utilizing the Kano model to identify influential attributes. The KANO survey identified several attractive attributes, including the use of purple sweet potatoes and sugar palm fruit as main ingredients, the natural purple color, aroma, and taste of purple sweet potatoes, vanilla aroma and taste, utilization of cassava fructose syrup, creaminess in the bubble tea drink, and a naturally sweet taste from cassava fructose syrup. These attractive attributes demonstrated customer satisfaction coefficients ranging from 0.53 to 0.82 and dissatisfaction coefficients from -0.03 to 0.05. These findings are valuable for prioritizing attributes in the development of appealing and healthier bubble tea beverages, addressing consumer preferences effectively.

Determination of Optimum Conditions of pH and Temperature on the Saccharification of Cassava Starch by Amyloglucosidase

Saccharification is the process of breaking complex carbohydrate into its monosaccharide components. The present study however was carried out to determine the optimum conditions of pH and temperature on the saccharification of cassava starch by amyloglucosidase. The optimum conditions of cassava starch hydrolysis was determined by using a pure culture of a thermostable amyloglucosidase for saccharification, and the activities of the enzyme determined at varying pH, temperature and time. Results showed that sample dry weight significantly decreased with respect to increased value of pH, temperature and time, while reducing sugar and dextrose equivalent significantly increased with respect to increased time. The optimal reducing sugar and dextrose equivalent were 74.23% and 96.41 DE, respectively at pH 4.5, 55 °C and 72 h. The glucose obtained from this process may serve as a substrate in fructose syrup production.

Kinetics and thermodynamic stability of native and chemically modified acid invertase: Extracted from yellow pea (Lathyrus aphaca) Seedlings

In this work, an acid invertase isolated from Lathyrus aphaca seedlings is purified, and its thermal properties are investigated. Acid invertase was purified through salt fractionation, CM-cellulose, and Ultrogel ACA-44 chromatography. Using SDS-PAGE, the consistency of the isolated enzyme was verified. The enzyme weighs 29 kDa at the molecular level. Acid invertase functions best at a pH of 3.0 and a temperature of 45 °C. Activation energy of 29.5 kJ mol−1 and Km and Vmax values of 0.5 mM and 119.7 µmol. min−1. mg−1 of protein was found for the isolated enzyme. It was shown that the mercaptide-forming agent p-chloromercuribenzoic acid (PCMB; 0.5 mM) and the enzyme's activity were both modestly increased by Ca2+, Mn2+, and Mg2+ ions but inhibited by Hg2+, Cd2+, and Pb2+ ions. At elevated temperatures, the invertase exhibited an increase in thermostability due to an increase in activation entropies (∆Sº) and a decrease in activation enthalpies (∆Hº). The interactions between 4 M urea and α-chymotrypsin were tetraphasic, causing periodic increases and decreases in invertase activity. It also suggests a potential explanation for acid-invertase thermal inactivation at high temperatures. This enzyme might be a catabolite-resistant invertase to produce high-gravity ethanol or fructose syrup.

Acid-Base Cascades in Zeotype Single Crystal for Sugar Conversion.

The chemically catalyzed production of fructose syrup from high concentrations of glucose is crucial for the food industry and biorefining. In this work, a single crystal catalyst was synthesized via protective desilication of zeolite while incorporating indium. Glucose was isomerized in methanol at concentrations as high as 33 wt % before being hydrolyzed with water. The final fructose production was 54.9 %, with 89.1 % selectivity and 93.3 % sugar recovery, the highest isomerization rate at the highest concentration ever reported. Indium was present in the single-crystal catalyst as oxide nanoparticles and boundary framework atoms, and it achieved intelligent cooperation in the production of fructose syrup in methanol by catalyzing isomerization and selective glycosidation, minimizing degradation due to fructose accumulation and eliminating side reactions. This study contributed to the advancement of the industrial practice of chemically catalyzed glucose isomerization.

Acid‐Base Cascades in Zeotype Single Crystal for Sugar Conversion

AbstractThe chemically catalyzed production of fructose syrup from high concentrations of glucose is crucial for the food industry and biorefining. In this work, a single crystal catalyst was synthesized via protective desilication of zeolite while incorporating indium. Glucose was isomerized in methanol at concentrations as high as 33 wt % before being hydrolyzed with water. The final fructose production was 54.9 %, with 89.1 % selectivity and 93.3 % sugar recovery, the highest isomerization rate at the highest concentration ever reported. Indium was present in the single‐crystal catalyst as oxide nanoparticles and boundary framework atoms, and it achieved intelligent cooperation in the production of fructose syrup in methanol by catalyzing isomerization and selective glycosidation, minimizing degradation due to fructose accumulation and eliminating side reactions. This study contributed to the advancement of the industrial practice of chemically catalyzed glucose isomerization.

Drinks using extracts of medicinal plant raw materials

In connection with the deterioration of the health of the population of Ukraine, the primary task should be to enrich the usual diet with products of functional purpose and to add natural biologically active additives that contribute to the removal of radionuclides, toxins, normalization of the body's systems and increased immunity. Therefore, this work is devoted to the study of the process of extracting biologically active substances from medicinal plant raw materials (plantain and hypericum) with the aim of obtaining extracts, based on which new functional drinks have been developed. The refractometric method was used to determine the content of soluble solids. The content of trace elements was determined using the atomic adsorption method. It was established that for a significant increase in the transition of biologically active substances to the extract, a rather long time is necessary, and the duration of the infusion that we took is insufficient to extract a large number of valuable components from medicinal plant raw materials. Therefore, the best parameters of the process of extracting valuable components from plantain and and hypericum were studied. For plantain, the obtained parameters should correspond to hydromodule 3, temperature 60º C and extraction duration 35 min., for hypericum - hydromodule 3, process temperature 70º C, extraction duration 35 min. The content of soluble solids and the quantitative composition of such trace elements as copper, iron, manganese and zinc were determined in the obtained extracts at different extraction temperatures. Based on the obtained results, new drinks were developed using the traditional Ukrainian raw materials of apples, carrots and table beets and the ratio of the components included in the "Inspiration" and "Inspiration plus" drinks. The practical value of the work lies in the development of drinks that have health and preventive properties and therefore can be used for consumption by people of different age categories to replenish the body with biologically active substances. The use of fructose syrup instead of sugar syrup allows people with diabetes to consume such drinks.

Monitoring β-Fructofuranosidase Activity through Kluyveromyces marxianus in Bioreactor Using a Lab-Made Sequential Analysis System

The yeast Kluyveromyces marxianus has shown the potential to produce β-fructofuranosidases, which are enzymes capable of hydrolyzing β-fructofuranosides links of fructans to obtain fructooligosaccharides. The thriving market for fructose syrup and the quality standards imposed by food and pharmaceutical industries have generated an increased search for improved, monitored, and controlled production processes. Monitoring β-fructofuranosidase activity in a bioprocess requires the use of adequate sensors and the processing of information using efficient software algorithms; nevertheless, currently, such a sensor does not exist for this purpose. In this contribution, a sequential injection analysis system (SIA) developed in our laboratory was adapted to monitor at-line β-fructofuranosidase activity produced by the yeast K. marxianus. Samples were taken out automatically from the bioreactor and analyzed using 3,5-dinitrosalicylic (DNS). An algorithm was designed to operate the overall components of the lab-made SIA system. The enzymatic activity error obtained with the automatic SIA compared to the off-line laboratory determinations varied from 0.07% at high enzyme concentrations to 20.39% at low β-fructofuranosidase activity. Further development is required to improve the performance of the lab-made SIA system; nevertheless, such a device must be considered as a potential method for monitoring β-fructofuranosidase activity in real time.

Exploring Potential of Gellan Gum for Enhanced Oil Recovery.

Extensive laboratory and field tests have shown that the gelation response of gellan gum to saline water makes it a promising candidate for enhanced oil recovery (EOR). The objective of this mini-review is to evaluate the applicability of gellan gum in EOR and compare its efficiency to other precursors, in particular, hydrolyzed polyacrylamide (HPAM). At first, the "sol-gel" phase transitions of gellan gum in aqueous-salt solutions containing mono- and divalent cations are considered. Then the rheological and mechanical properties of gellan in diluted aqueous solutions and gel state are outlined. The main attention is paid to laboratory core flooding and field pilot tests. The plugging behavior of gellan in laboratory conditions due to "sol-gel" phase transition is discussed in the context of conformance control and water shut-off. Due to its higher strength, gellan gum gel provided ~6 times greater resistance to the flow of brine in a 1 mm-width fracture compared to HPAM gel. The field trials carried out in the injection and production wells of the Kumkol oilfield, situated in Kazakhstan, demonstrated that over 6 and 11 months, there was an incremental oil recovery of 3790 and 5890 tons, respectively. To put it into perspective, using 1 kg of dry gellan resulted in the incremental production of 3.52 m3 (or 22 bbls) of oil. The treatment of the production well with 1 wt.% gellan solution resulted in a considerable decrease in the water cut up to 10-20% without affecting the oil flow rate. The advantages and disadvantages of gellan compared to HPAM are analyzed together with the economic feasibility of gellan over HPAM. The potential for establishing gellan production in Kazakhstan is emphasized. It is anticipated that gellan gum, manufactured through fermentation using glucose-fructose syrup from Zharkent and Burunday corn starch plants, could be expanded in the future for applications in both the food industry and oil recovery.

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.

Biochemical characterization of an acid-thermostable glucoamylase from Aspergillus japonicus with potential application in the paper bio-deinking.

Aspergillus species have been highlighted in enzyme production looking for industrial applications, notably, amylases are one of the most interesting enzymes. They are capable of hydrolyzing α-glycosidic linkages of starch and widely used in industrial processes to produce ethanol, glucose, and fructose syrup as well as in the textiles, detergents, and paper industries applications. In this context, this work aimed at the biochemical characterization of the glucoamylase from Aspergillus japonicus and its application in the bio-bleaching process of recycled paper. The optimum temperature and pH for the glucoamylase assay were standardized as 50°C and 5.5. After 1 h of incubation, glucoamylase retained 90% of its activity at 30-50°C. It also kept 70% of its activity in the pH range of 4.0-6.5 after an hour of incubation. The enzyme led to an increase of 30% in the relative whiteness of 10 dry grams of sulfite paper and magazine paper when applied along with commercial cellulase and 10 mM MnCl2 . In addition, after the treatments, the glucoamylase recovered activity was 30%-32%, which indicates a prolonged availability of the enzyme and can considerably curtail the redundant downstream process of the recycled paper bio-bleaching. Thus, the glucoamylase from A. japonicus has a significant role in bio-bleaching recycled paper, reducing the necessity of hard chemicals, and improving the industrial process in an interesting economic and ecological mode.

Effect of Palmitic Acid on Tertiary Structure of Glycated Human Serum Albumin

Non-enzymatic glycation is a process, which can be best described as a significant posttranslational modification of various proteins. It emerges in hyperglycemic conditions and may have an impact on albumin stability as well as its activity and physical and chemical properties, essentially affecting all its physiological functions. The goal of this research was to answer the following questions: (i) how does the glycation of defatted human serum albumin by glucose–fructose syrup (GFS) alter its tertiary structure; (ii) does palmitic acid (PA), a component of palm oil, affect the in vitro glycation process and cause conformational changes of glycated albumin; and (iii) does PA inhibit the formation of Advanced Glycation End-Products (AGEs)? Therefore, in order to point out differences in the tertiary structure of macromolecules, the absorption and emission of fluorescence spectra and their second derivatives, excitation fluorescence and synchronous spectra, Red-Edge Excitation Shift (REES effect), and the degree of modification of sulfhydryl groups of defatted, non-glycated (HSA) and glycated human serum albumin (gHSA) with GFS and glycated with GFS and PA were investigated. In the present study, it has been confirmed that the glycation of albumin in the presence of GFS and PA causes changes in both HSA and gHSA tertiary structures, respectively. Moreover, palmitic acid, at ratios of 1.5:1 and 3:1 with glycated albumin, does not exhibit inhibition of AGEs formation. This study indicates the fact that the structural changes, especially those of glycated albumin, are important for treatment planning because the type of the interaction between the components and their primary transporter may be altered as the disease progresses or in the elderly.

Potential development and utilization of sweet potato flour as a raw material for the food industry

Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 SI of vitamin A, 30 mg of vitamin C, 30 mg of mineral Ca and an energy value of 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which is a potential energy source to meet basic food needs other than rice. Sweet potato is considered as a raw material for the food industry, because it has good nutritional content, short plant life, and high production. Its vitamin B6 and folic acid is needed to optimize brain work, rich in fiber and complex carbohydrates but low in calories which is very good for diabetics. However, the soft texture of sweet potatoes and the high of its water content make sweet potatoes easy to damage due to mechanical influences. Processing into flour is one of the efforts to preserve sweet potatoes and increase their usefulness. Ingredients composition, drying method, use of chemicals, and steaming process are factors that can affect flour quality, especially its color and functional characteristics. Drying methods that can be used are spray drying, drum drying and oven dryer. The aim of this review is to explore the opportunities and potential of sweet potato flour (SPF) as an industrial raw material for processed food industries in Indonesia. The review method used is the reference collection method, which is taken from several research results related to SPF and its application to food products such as beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, and others. Through the preservation of sweet potato into flour and its use as industrial raw material, it is hoped that it can increase the diversity of functional foods needed by the Indonesian community.

Optimization of fructose-rich syrups production from Opuntia ficus-indica inulin using immobilized inulinase on Luffa cylindrical

BackgroundLuffa cylindrica has numerous domestic and industrial uses. For example, this natural fiber supports immobilization through the covalent bonding of an inulinase. In addition, fructose syrup from crude inulin obtained from prickly pear (Opuntia ficus-indica) can be obtained in a plug-flow mini reactor with this immobilized inulinase on L. cylindrica. ResultsA central composite design of experiments was used to maximize the enzymatic fructose production from crude inulin obtained from Opuntia ficus-indica in a plug-flow mini reactor. The experiments explore temperature (between 45 and 55°C), pH (4.0–5.0), and feed flow (0.1–0.2 ml/min). After verifying the adequacy of the quadratic model for productivity, it was maximized to find the optimal condition. It was at 49.97°C, 4.6 and 0.20 ml/min for the temperature, pH, and flow, respectively. Under the optimal condition, the quadratic model suggested a productivity of 2.456 ± 0.015 mg/h. Three validation experiments confirmed the validity of the model. ConclusionsThe results confirmed the suitability of L. cylindrica as support for the immobilization of inulinase.How to cite: Lara-Fiallos MV, Montalvo-Villacreses DT, Espín-Valladares RC, et al. Optimization of fructose-rich syrups production from Opuntia ficus-indica inulin using immobilized inulinase on Luffa cylindrical. Electron J Biotechnol 2023;66. https://doi.org/10.1016/j.ejbt.2023.03.007.