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Food Science & Nutrition Volume 7 ,Issue 4 ,2019-03-06
The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology
Yan Men 1 Ping Zhu 1 Yueming Zhu 1 Yan Zeng 1 Jiangang Yang 1 Yuanxia Sun 1
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Received 2018-07-12, accepted for publication 2019-01-21, Published 2019-01-21

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.


probiotic fermentation;lactic acid bacteria;jujube juice;enzyme transformation;D‐allulose


© 2019 Published by Wiley Periodicals, Inc.


Jiangang Yang.National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China.yang_jg1@tib.cas.cn


Yan Men,Ping Zhu,Yueming Zhu,Yan Zeng,Jiangang Yang,Yuanxia Sun. The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology. Food Science & Nutrition ,Vol.7, Issue 4(2019)



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