Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose

• Published in: Food science and biotechnology Vol. 27; no. 6; pp. 1599 - 1605
• Main Authors: Kim, Hyo-Won, Han, Sung Hee, Lee, Seog-Won, Suh, Hyung Joo
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2018; Springer Nature B.V; 한국식품과학회
• Subjects: Acidity; Chemistry; Chemistry and Materials Science; Deoxyglucose; Fluorescence; Food Science; Fructose; Fruit juices; Fruits; Glucose; Juices; Nutrition; Organic acids; Polyphenols; Prunus mume; Scavenging; Sucrose; Sugar; 식품과학; Blood glucose; Isomaltulose; Osmotic extraction; Prunus mume
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0408-z

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.