Syrup Production Research Articles

Pengabdian kepada Masyarakat melalui Pembuatan Produk Minuman Timun Apel sebagai Upaya Meningkatkan Ekonomi dan Ketahanan Pangan Lokal

Apple cucumber is an annual plant that belongs to the Cucurbitaceae family and is very closely related to the melon plant. Regarding morphology and fruit aroma, this plant is a hybrid plant or a cross between melon and suri cucumber. Apple cucumber farmers in Tanjungpakis Village cultivate an average of ½Ha land for apple cucumber cultivation. The taste of the apple cucumber produced by the fruit is sweet, and the flesh is soft, making this fruit much liked by the public. This makes apple cucumber a superior local fruit that is cultivated in Tanjung Pakis Village. The aim of implementing community service is to make apple cucumbers a strategic superior commodity to be processed into beverage products, optimize the potential of local and regional products, and help improve the economy and welfare of farmers in rural areas. The implementation method is carried out through outreach and licensing, training and practice, and assistance to farmers. The results obtained from the service implementation are syrup product innovations that have been packaged and equipped with attractive product labels.

Red dragon fruit (Hylocereus polyrhzus) syrup: evaluation of parameters affecting the production process

Studies on the production of red dragon fruit syrup (Hylocereus polyrhzus) were carried out based on investigating the influence of concentration (0.1 - 0.4%) and hydrolysis time (15 - 45 mins) of pectinase enzyme on the process of pectinase hydrolyzed red dragon fruit juice. The recipe for red dragon fruit syrup with factors that change the concentration of citric acid (0.05 - 0.15%) and the concentration of Aspartame (0.1 - 0.5%) was investigated. At the same time, the concentration temperature was determined to achieve the quality syrup within the concentration temperature range (70 - 80℃). Research results showed that the 0.3% pectinase enzyme used for hydrolysis of fruit juice in 25 mins will yield a high juice recovery yield. Red dragon fruit juice (after hydrolysis) supplemented with 0.1% citric acid and 0.1% Aspartame at a concentrated temperature of 80℃ will produce a red dragon fruit syrup with a mildly sour taste, pungent taste and colour characteristic of red dragon fruit.

Glucose syrup production through enzymatic methods and acid hydrolysis using different starch sources: a systematic review

Glucose syrup production through enzymatic methods and acid hydrolysis using different starch sources: a systematic review

Maltose gradient-induced biosensor-based high-throughput screening for directed evolution of maltogenic amylase from Bacillus stearothermophilus

Maltogenic amylase is a starch-hydrolyzing enzyme commonly used in bread baking and high-concentration maltose syrup production. However, low catalytic activity limits its industrial application. Improving catalytic activity based on molecular modification and directed evolution requires a High-Throughput Screening (HTS) method. In this study, a maltose gradient-induced (MaGI) biosensor was designed and applied for the directed evolution of maltogenic amylase AmyM, showing a good positive correlation between enzyme activity and fluorescence. The MaGI biosensor detected maltose and maltogenic amylase activity efficiently and specifically. Two mutants, Q440N and S442N/Q661L, were identified through the screening of 3000 mutants using the MaGI biosensor, showing a significant increase in catalytic activity of 35.56 % and 24.51 %, respectively, compared to the wild-type. Meanwhile, the t1/2 of Q440N and S442N/Q661L at 60 °C increased by 58.53 % and 66.66 %, respectively. In industrial applications, the enhancement of catalytic activity and stability is conducive to improving production efficiency and reducing costs. MD simulation has found that when modifying multidomain enzymes, distal mutations can enhance catalytic activity. In conclusion, the developed MaGI biosensor is a promising tool for high-throughput and specific detection of maltose.

Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup

Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup

Production of invertase from Penicillium spp. under solid state fermentation and its immobilization on magnetic nanoparticles

Invertase is an industrially significant enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose. The present work aimed to produce invertase from Penicillium spp. under solid-state fermentation, utilizing banana peel waste as the substrate, and to characterize and immobilize the enzyme using chitosan-coated magnetic nanoparticles. The partially purified invertase was obtained via ammonium sulfate precipitation. The stability of crude, partially purified, and immobilized invertase was assessed for various parameters such as pH, temperature, thermal stability, metal ions, and chemical inhibitors. Invert syrup was produced via continuous bioconversion. The optimal incubation period for invertase production was observed to be four days, resulting in a maximum invertase activity of 75 U/ml. The maximum activities of the crude and partially purified invertase were observed at pH 6, temperature 50°C, and metal ion KCl, while the chemical inhibitor EDTA enhanced the activity. Partial purification of the crude invertase with 70% ammonium sulfate yielded 49 U/ml, and immobilization on chitosan-coated magnetic nanoparticles resulted in a 59.01% immobilized yield. The maximum immobilized invertase activity was observed at 70°C, and the immobilization procedure did not significantly influence pH, metal ions, or chemical inhibitor activity. Invert syrup production via continuous bioconversion resulted in an enzyme activity of 31 U/ml. This study highlights the potential applications of invertase in the food industry, pharmaceuticals, confectionaries, and related fields.

Carbon and Energy Footprinting across Archetypes for U.S. Maple Syrup Production.

The production of maple syrup from sap requires extensive processing, which has traditionally led to significant energy inputs and greenhouse gas (GHG) emissions per gallon produced. Technology advancements, e.g., vacuum tubing sap collection systems, reverse osmosis (RO), and electric evaporators have changed the way syrup is produced, resulting in widespread variability in processing equipment and sugar-making operational decisions. This paper evaluates these complex operations through a cradle-to-retail gate carbon footprinting model and by capturing variability in a series of producer archetypes. By isolating energy and emissions impacts, we find that implementing RO has the largest reduction effect on energy (54-77%) and emissions (57-82%), depending on both production size and evaporator fuel (wood, fuel-oil, or electricity). Results also demonstrate the effect of production scale on cumulative energy demand (CED) and emissions per gallon of syrup, with small producers ranging from 333-1,425 MJ/gal and 27-118 kg CO2e/gal (61-90% biogenic on-site) for wood-fired operations and 18-65 kg CO2e/gal for oil-fired operations. Large producers ranged from 90-131 MJ and 3.5-7 kg CO2e/gal (electricity to oil-fired operations). Producers of all scales with the highest rates of electrification in their operations have the lowest GHG emissions and energy use per gallon of syrup produced.

Keratin-reinforced encapsulation of whole cells expressing glucose isomerase: Development of robust and reusable biocatalyst microbeads.

Glucose isomerase (GI) is crucial in high-fructose corn syrup production. This study introduces a novel approach to enhance GI stability and reusability through whole-cell encapsulation of Streptomyces olivochromogenes PTCC 1457 in hybrid microbeads, utilizing keratin as a multifunctional stabilizer and cross-linker. Optimal bead formation was achieved using 2 % alginate, 2-3 % CaCl2, and 2.5 % keratin at pH 7.0 and 37-40 °C. Keratin played a vital role in forming a robust and flexible matrix. Immobilization in keratin-alginate-biomass beads maintained GI activity (655 GIU·g-1) comparable to free enzyme (650 GIU·g-1), while silicate incorporation reduced activity to 234 GIU·g-1. The immobilized enzyme exhibited enhanced stability over a wider pH (6-9) and temperature (4-60 °C) range compared to the free enzyme. Importantly, the immobilized GI maintained 80 % of its initial activity after 20 reaction cycles. Thermogravimetric analysis, scanning electron microscopy, energy dispersive X-ray spectroscopy, and tensile testing confirmed the formation of hybrid beads with improved thermal and mechanical stability. This novel immobilization strategy, leveraging keratin's unique properties, offers a promising approach for enhancing GI stability, reusability, and storage longevity, potentially improving its industrial applicability in high-fructose corn syrup production.

Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup

Cyanide ion was derivatized with o-phthalaldehyde and 3-mercaptopropionic acid for high-performance liquid chromatography-diode array detector analysis. The structure was elucidated using nuclear magnetic resonance spectroscopy and ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry. Method validation was conducted for three distillation methods to analyze cyanogenic glycosides, cyanohydrins, and free cyanide in fruit syrup. Acid-aided distillation only detected free cyanide, while direct distillation detected both free cyanide and cyanohydrins, and enzyme-aided distillation reflected all three types. These approaches were applied to stone fruit syrups in South Korean markets and households. Among tested, maesil (Prunus mume) syrup contained the highest amount of total cyanide, reaching a maximum of 21.9 mg/kg (cyanide ion equivalent), compared to other syrups. Investigation of cyanide composition changes during maesil syrup production revealed that free cyanide occupies the lowest proportion. Cyanogenic glycosides degraded gradually during aging, while cyanohydrins remained the majority after 12 months aging.

Inovasi Dan Optimalisasi Proses Produksi Sirup Bunga Rosella Di Desa Karangtengah Kabupaten Kendal

The main focus of this research is to deeply analyze the existing production process, evaluate the technology and equipment used, and identify ways to improve raw material and energy management. Through the application of the latest technology, such as more efficient processing machines and more modern processing methods, it is expected to improve production efficiency, reduce operational costs, and ensure consistent product quality. The research method includes data collection from observations of the current production process, interviews with local producers, and analysis of the equipment and techniques used. In addition, this research also involves testing the implementation of innovations and evaluating their impact on the final product results and production costs. The expected results of this research include improved syrup quality, better operational efficiency, and reduced production costs, which overall can increase the competitiveness of Karangtengah syrup products in the market. The benefits of this research are not only limited to improving the quality and efficiency of production but also include positive economic impacts for the local community. By improving the production process and expanding market reach, it is expected to create new economic opportunities, improve the welfare of local communities, and provide a model for other food processing industries in the region. This research aims to make a significant contribution to the development of the local industry and encourage the adoption of more sustainable and innovative production practices.

Physicochemical and Functional Properties of Black Walnut and Sycamore Syrups.

Historically, tree sap has been used globally for medicinal purposes, in fermented beverages, and for syrup production. Maple tree sap is notably concentrated into syrup and is valued as a natural sweetener rich in phenolic compounds and minerals compared to refined sugar. Recently, syrups from other trees like black walnut (Juglans nigra) and sycamore (Platanus occidentalis) have gained popularity, yet their properties are not well understood scientifically. To address this gap, we collected sycamore, black walnut, and maple syrup samples and analyzed their physicochemical and functional properties. Our findings showed significant differences among the syrups in pH, browning intensity, and water activity (p < 0.05). Sycamore syrup had the highest total phenolic content, followed by black walnut and maple syrups. Both black walnut and sycamore syrups exhibited similar antioxidant activity, significantly higher than maple syrup (p < 0.05). High-resolution mass spectrometry identified 54 phenolic acids and 22 flavonoids in these syrups, including Acetylsalicylic acid, 3,5-Dihydroxybenzoic acid, and syringic acid, known for their antioxidant and anti-inflammatory properties. Additionally, sycamore syrups and most black walnut syrups displayed varying degrees of antimicrobial activity against Gram-positive and/or Gram-negative microorganisms. This study offers insights into the properties and potential health benefits of these specialty tree syrups.

Towards a sustainable circular bioprocess: Pectic oligosaccharides (POS) enzymatic production using passion fruit peels

A bioprocess was designed using passion fruit peels for the enzymatic production of POS. For this purpose, three commercial pectinase complexes were tested, and one was selected based on the analysis of viscosity change and galacturonic acid release during the reaction. Operating conditions were further determined at laboratory and bench scale, including time and enzyme dosage. Subsequently, the bioprocess was validated at pilot scale in a 40 L reactor, obtaining a highly concentrated syrup with 73.3 g POS per 100 g total solids, and 22.6 g total POS per 100 g passion fruit peel processed. Thus, the technical feasibility of a bioprocess leading to the production of a potential prebiotic syrup was proven, contributing to the SDG 12-3, “reduce food losses along production and supply chains”. These findings highlight for the first time the utilization of passion fruit peels in creating a prebiotic POS syrup through an enzymatic process involving commercial complexes. The straightforward nature of the bioprocess, comprising just four unitary operations, combined with the utilization of agricultural waste and commercial enzymes, presents compelling advantages. Particularly appealing to food processors aiming to enhance the circularity and sustainability of their operations while reducing reliance on external prebiotic ingredients.

Assessing the factors affecting maple syrup yield in the US and predicting production potential in Kentucky

Maple syrup is an important part of the economy in various regions of the United States. Studies on maple syrup production potential mostly use climatic factors as determinants and, therefore, fail to account for non-climatic factors. In this study, we applied a stochastic production function framework to establish a relationship between maple syrup yield and a set of climatic (temperature and tapping season length) and non-climatic determining factors, such as the number of maple trees and utilization rate of the potential number of taps. Tree characteristics, climatic, and other factors had mixed effects on syrup yield. The number of maple trees, the number of taps, and the minimum temperature had marginal negative effects on average syrup yield, while the length of the season and the maximum temperature had positive effects. A predictive model was developed and used to estimate the potential production of maple syrup under low, medium and high utilization levels in Kentucky, a likely region for maple syrup production. This model could be useful for maple syrup research, education, and extension in maple-producing states.

Comparison of acid and hydrothermal pretreatments of date waste for value creation

The production of date syrup yields a substantial amount of date press cake (DPC), fibrous and moisturising material with great potential for generating value through bioprocessing. However, the recalcitrant structure of DPC affects the yield of products in bioprocesses. To boost the accessibility of the structure as well as increase the soluble fraction of carbohydrates and facilitate further enzymatic hydrolysis, hydrothermal and dilute acid (0.5% (v/v) sulfuric acid) pretreatments as cost-effective and feasible methods were applied on DPC at relatively low temperatures (80, 100, 120 and 140 °C) and reaction times (60 and 90 min). The success in pretreatment was then evaluated by a post-enzymatic treatment using an enzyme cocktail of cellulases and hemicelluloses. Based on total accessible sugar with minimum produced inhibitors, an optimal operating condition was considered acid pretreatment at 120 °C for 90 min with a 55.02% increase in total sugar yield. To explore the potential use of pretreated DPC, an anaerobic digestion was conducted on untreated and acid-pretreated DPC at 120 °C for 90 min. The results showed that pretreatment increased the total bioproduct yield, including hydrogen, ethanol, and volatile fatty acid yields, by 59.75%. This demonstrates the significant impact of pretreatment on product yields in a bioprocess.

Investigation of the 5-hydroxymethylyfurfural value and antioxidant properties of Kazdaği Fir cone syrup

Background and aims Cone syrup, unlike cone molasses, is a food product prepared without adding beet sugar. The use of high temperatures in the production of syrups and molasses causes the formation of 5-Hydroxymethylfurfural (HMF), which causes serious toxic effects on the human body, from glucose, fructose aldose and ketose monosaccharides. Although pine cone syrup is just becoming widespread in our country, it is a new food that is in high demand during the winter months. Therefore, in the study, HMF levels, sugar content, phenolic content and antioxidant levels in Kastamonu local cone syrup prepared without adding beet sugar were experimentally determined. Methods The color intensity resulting from the reaction of hydroxymethylfurfural, paratoluidine and barbituric acid was determined by reading the absorbance at a wavelength of 550 nm with a spectrophotometer. HMF measured spectrophotometrically was detected at very low levels in the syrup. Brix value, phenolic content and antioxidant values of fir syrup were also evaluated. Results Spectrophotometric analysis, the HMF content of traditional fir syrup was found to be very low, 8.1 mg/L. In addition, the total phenolic content value of locally produced fir cone syrup was found to be 6,050 mg GAE/g and the % inhibition value calculated by the DPPH method was 48,553, thus shedding light on its potential nutritional content through antioxidant activity analyses. Conclusions This study is the first to investigate fir syrup. As a result of the study, antioxidant activity analyzes shed light on its potential nutritional content. More importantly, this study was the first to show that fir syrup has a low glycemic index with a % Brix value (2.370±0.058) and that diabetic patients can safely use it instead of molasses.

Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP-Nyc81.

The food enzyme lysophospholipase (2-lysophosphatidylcholine acylhydrolase, EC 3.1.1.5) is produced with the genetically modified Trichoderma reesei strain DP-Nyc81 by Genencor International B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in the processing of cereals and other grains for the production of glucose syrups and other starch hydrolysates. Since residual amounts of food enzyme-total organic solids are removed during these food manufacturing processes, dietary exposure was not calculated and toxicological studies were considered unnecessary. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

Production of fructo-oligosaccharide syrup through catalysis of Bacillus amyloliquefaciens levanase and immobilized Ba-SacB on cell lysate

Production of fructo-oligosaccharide syrup through catalysis of Bacillus amyloliquefaciens levanase and immobilized Ba-SacB on cell lysate

Sosialisasi Dan Praktek Pemberdayaan Masyarakat Dalam Pembuatan Sirup Jahe Pada Dasawiswa Melati Sumberanyar Banyuputih Situbondo

The ginger plant has an important role in the development of health in Indonesia, both as a preventive and promotive approach to maintaining health. This plant is a type of rhizome that is easy to cultivate and is widespread in Indonesia. Apart from being used as a spice and cooking spice, ginger is also an important commodity in industry, especially in the production of ginger powder and syrup. One example of the activities carried out is the socialization of ginger making in Ranurejo Hamlet, Sumberanyar Village, Banyuputih District, Situbondo Regency, East Java Province, which is specifically aimed at women of Dasawiswa Melati Rt.002 Rw.001. The method applied in this activity is participatory, where participants are directly involved in its implementation. The entire socialization process went smoothly, with participants showing high enthusiasm and activeness in participating in this activity.

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.

Production of Glucose Syrup Derived from Cassava Peel Starch Using Amylase Enzyme from Green Bean Seed Sprout Extract (Phaseolus radiatus L.)

The production of glucose syrup derived from cassava peels starch using amylase enzyme from green bean seed sprout extract (Phaseolus radiatus L.) has been carried out by isolating the enzyme from the green bean seed sprouts extract then purified by precipitation using ammonium sulphate with the saturation of 60% (w/v). Amylase enzyme activity was determined using the Nelson Somogyi method. The research results obtained the activity of the amylase enzyme in the deposition of 60% ammonium sulphate at 12.22 U/mL. Amylase enzyme was applied as a hydrolyzed starch from cassava peels with a weight ratio of raw material with water 10% (w / v) to produce glucose syrup with the addition of 0.25% enzyme; 0.5%; 0.75%; 1% (v / v). The glucose syrup obtained was then tested for viscosity, reducing sugars, water content, ash content, and organoleptics. The best glucose syrup analysis results from adding 1% amylase enzyme with a viscosity value of 238.71cP, water content of 12.45%, reduction sugar content of 33.81%, ash content of 0.49%, and dextrose equivalent value of 50.16%.