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Fulltext Evaluation of α-Glucosidase Inhibitory Effect of 50% Ethanolic Standardized Extract of Orthosiphon stamineus Benth in Normal and Streptozotocin-Induced Diabetic Rats

Mohamed EA, Ahmad M, Ang LF, Asmawi MZ, Yam MF

Evid Based Complement Alternat Med, 2015;2015:754931.
PMID: 26649063 DOI: 10.1155/2015/754931

In the present study, a 50% ethanolic extract of Orthosiphon stamineus was tested for its α-glucosidase inhibitory activity. In vivo assays of the extract (containing 1.02%, 3.76%, and 3.03% of 3'hydroxy-5,6,7,4'-tetramethoxyflavone, sinensetin, and eupatorin, resp.) showed that it possessed an inhibitory activity against α-glucosidase in normal rats loaded with starch and sucrose. The results showed that 1000 mg/kg of the 50% ethanolic extract of O. stamineus significantly (P < 0.05) decreased the plasma glucose levels of the experimental animals in a manner resembling the effect of acarbose. In streptozotocin-induced diabetic rats, only the group treated with 1000 mg/kg of the extract showed significantly (P < 0.05) lower plasma glucose levels after starch loading. Hence, α-glucosidase inhibition might be one of the mechanisms by which O. stamineus extract exerts its antidiabetic effect. Furthermore, our findings indicated that the 50% ethanolic extract of O. stamineus can be considered as a potential agent for the management of diabetes mellitus.

Matched MeSH terms: Sucrose
Evaluating the Potential of Oleaginous Yeasts as Feedstock for Biodiesel Production

Mukhtar H, Suliman SM, Shabbir A, Mumtaz MW, Rashid U, Rahimuddin SA

Protein Pept Lett, 2018;25(2):195-201.
PMID: 29359654 DOI: 10.2174/0929866525666180122112805

BACKGROUND: Lipid-producing microorganisms, said to be oleaginous have been recognized since several years. We had investigated the effects of medium components and culturing situations on cell growth and lipid accumulation of oleaginous yeasts which were analytically examined so as to enhance lipid yield for biodiesel production.
OBJECTIVE: The main objective of this study was to explore oleaginous yeast, Yarrowia lipolytica isolated from soil and optimization of culture conditions and medium components to obtained better quality microbial oil for biodiesel production.
METHODS: Fifty yeast strains were isolated from soil from different regions of Lahore and eleven of them were selected for oil production. The isolated yeast colonies were screened to further check their lipid producing capabilities by the qualitative analysis. Five yeast strains were designated as oleaginous because they produced more than 16% of oil based on their biomass. To estimate the total lipid content of yeast cells, the extraction of lipids was done by performing the procedure proposed by Bligh and Dyer. The transesterification of yeast oils was performed by using different methods. There were three different strategies customized to transesterifying microbial oil using base catalyzed transesterification, acid catalyzed transesterification and enzyme-based transesterification. After completion of transesterification, sample was used for fatty acid methyl esters (FAMEs) were analyzed by gas-chromatograph with ionization detector type MS.
RESULTS: The isolate IIB-10 identified as Yarrowia lipolytica produced maximum amount of lipids i.e. 22.8%. More amount of biomass was obtained when cane molasses was utilized as carbon source where it produced 29.4 g/L of biomass while sucrose and lactose were not utilized by IIB-10 and no biomass was obtained. Similarly, meat extracts showed best results when it was used as nitrogen source because it resulted in 35.8 g/L biomass of Yarrowia lipolytica IIB-10. The culturing conditions like size of inoculum, effect of pH and time of incubation were also studied. The 10% of inoculum size produced 25.4 g/L biomass at 120 h incubation time, while the pH 7 was the optimum pH at which 24.8 g/L biomass was produced by Yarrowia lipolytica IIB-10. GC-MS analysis showed that biodiesel produced by transesterification contained similar fatty acids as found in vegetable oil for this reason it is widely accepted feedstock for biodiesel production.
CONCLUSION: The analysis of fatty acids methyl esters showed the similar composition of microbial oil as in vegetable oils and high amount of methyl esters were obtained after transesterification. Therefore, potentially oleaginous yeast could be used to generate a large amount of lipids for biodiesel production that will be the better substitute of petroleum-based diesel and will also control the environmental pollution.

Matched MeSH terms: Sucrose
Ethnic variations of sweet preferences in Malaysian children: a pilot study

Jaafar N, Abdul Razak I

J Pedod, 1990;14(3):147-9.
PMID: 2081132

Diet and sugar eating habits, in particular sweet preference levels, are gradually nurtured over time by culturally accepted dietary norms. The dietary habits of Malaysia's three main ethnic groups are distinctively different from each other and expectedly, many studies have discovered significant ethnic variations in caries experience. In order to guide further research work into the causes of these variations, this pilot study was designed to establish whether ethnic variations exist in sweet preference levels. This study found that although the difference in sweet preference between boys and girls in this sample was not statistically significant, the ethnic variation was statistically significant. The implications of this study and suggestions for further research in this field are discussed.

Matched MeSH terms: Sucrose/analysis
Enhancement of viability of a probiotic Lactobacillus strain for poultry during freeze-drying and storage using the response surface methodology

Khoramnia A, Abdullah N, Liew SL, Sieo CC, Ramasamy K, Ho YW

Anim Sci J, 2011 Feb;82(1):127-35.
PMID: 21269371 DOI: 10.1111/j.1740-0929.2010.00804.x

A rotatable central composite design (CCD) was used to study the effect of cryoprotectants (skim milk, sucrose and lactose) on the survival rate of a probiotic Lactobacillus strain, L. reuteri C10, for poultry, during freeze-drying and storage. Using response surface methodology, a quadratic polynomial equation was obtained for response value by multiple regression analyses: Y = 8.59546-0.01038 X(1)-0.09382 X(2)-0.07771 X(3)-0.054861 X(1)(2)-0.04603 X(3)(2)-0.10938 X(1)X(2). Based on the model predicted, sucrose exerted the strongest effect on the survival rate. At various combinations of cryoprotectants, the viability loss of the cells after freeze-drying was reduced from 1.65 log colony forming units (CFU)/mL to 0.26-0.66 log CFU/mL. The estimated optimum combination for enhancing the survival rate of L. reuteri C10 was 19.5% skim milk, 1% sucrose and 9% lactose. Verification experiments confirmed the validity of the predicted model. The storage life of freeze-dried L. reuteri C10 was markedly improved when cryoprotectants were used. At optimum combination of the cryoprotectants, the survival rates of freeze-dried L. reuteri C10 stored at 4°C and 30°C for 6 months were 96.4% and 73.8%, respectively. Total viability loss of cells which were not protected by cryoprotectants occurred after 12 and 8 weeks of storage at 4°C and 30°C, respectively.

Matched MeSH terms: Sucrose
Fulltext Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions

Anarjan N, Tan CP

Molecules, 2013 Jan 09;18(1):768-77.
PMID: 23303336 DOI: 10.3390/molecules18010768

The effects of selected nonionic emulsifiers on the physicochemical characteristics of astaxanthin nanodispersions produced by an emulsification/evaporation technique were studied. The emulsifiers used were polysorbates (Polysorbate 20, Polysorbate 40, Polysorbate 60 and Polysorbate 80) and sucrose esters of fatty acids (sucrose laurate, palmitate, stearate and oleate). The mean particle diameters of the nanodispersions ranged from 70 nm to 150 nm, depending on the emulsifier used. In the prepared nanodispersions, the astaxanthin particle diameter decreased with increasing emulsifier hydrophilicity and decreasing carbon number of the fatty acid in the emulsifier structure. Astaxanthin nanodispersions with the smallest particle diameters were produced with Polysorbate 20 and sucrose laurate among the polysorbates and the sucrose esters, respectively. We also found that the Polysorbate 80- and sucrose oleate-stabilized nanodispersions had the highest astaxanthin losses (i.e., the lowest astaxanthin contents in the final products) among the nanodispersions. This work demonstrated the importance of emulsifier type in determining the physicochemical characteristics of astaxanthin nano-dispersions.

Matched MeSH terms: Sucrose/analogs & derivatives; Sucrose/chemistry
Fulltext Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions

Cheong KW, Mirhosseini H, Hamid NS, Osman A, Basri M, Tan CP

Molecules, 2014 Jun 24;19(6):8691-706.
PMID: 24962400 DOI: 10.3390/molecules19068691

This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p < 0.05) effect on the response variables studied. The addition of PGA had a significant (p < 0.05) effect on the creaming index at 55 °C, while PGA-stabilized (PGA1) emulsions showed low creaming stability at both 25 °C and 55 °C. Conversely, the utilization of PGA either as a mixture or sole emulsifier, showed significantly (p < 0.05) higher cloudiness, as larger average droplet size will affect the refractive index of the oil and aqueous phases. Additionally, the cloudiness was directly proportional to the mean droplet size of the dispersed phase. The inclusion of PGA into the formulation could have disrupted the properties of the interfacial film, thus resulting in larger droplet size. While unadsorbed ionized PGA could have contributed to higher conductivity of emulsions prepared at low pH. Generally, emulsions prepared using sucrose monoesters or as a mixture with modified starch emulsions have significantly (p < 0.05) lower creaming index and conductivity values, but higher cloudiness and average droplet size.

Matched MeSH terms: Sucrose/analogs & derivatives; Sucrose/chemistry
Fulltext Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies

Ho, L. H., Pulsawat, M. M.

International Food Research Journal, 2020;27(3):557-567.
MyJurnal

The aim of the present work was to produce low sugar cookies by partial substitution with a
sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies
were prepared. Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on
relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respectively. Cookies that contained sucrose represented the control. All the cookies produced were
analysed for chemical properties, physical properties, and sensorial acceptance. The chemical
analysis results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude
fibre, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories,
and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus,
could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented
good physical quality. The hardness value of cookies decreased with 50% substitution of
sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values
than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and
daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low
sugar’ cookies, and this cookie could provide benefits to weight and health-conscious
consumers.

Matched MeSH terms: Sucrose
Effects of honey and sucrose on longevity and fecundity of Apanteles metesae(Nixon), a major parasitoid of the oil palm bagworm, Metisa plana (Walker)

Salmah Mohamed, Mohd Basri Wahid, Idris Abd. Ghani

Sains Malaysiana, 2012;41:1543-1548.

The effects of various concentrations of honey and sucrose on the longevity and fecundity of Apanteles metesae (Nixon), an endoparasitoid of oil palm bagworm, Metisa plana (Walker) (Lepidoptera: Psychidae) were studied in the laboratory. Our results showed that there were a significant difference (p<0.05) in the longevity of A. metesae fed on various concentrations of honey solutions. Longevity of A. metesae was significantly longer when fed on 50% honey than on pure honey. Nonetheless, longevity of A. metesae females when fed on 50% honey was relatively longer than other honey concentrations. The parasitoid lived significantly longer when fed on 20% sucrose than fed on 50% sucrose and distilled water. However, the parasitoid fed on 50% honey had a longevity that was statistically similar to 20% sucrose and 50% sucrose. Fecundity of A. metesae differed significantly (p<0.05) when fed on 50% honey, 20% sucrose and 50% sucrose. The highest and lowest fecundity was when the parasitoids fed on 20% sucrose and distilled water, respectively. Overall, the result showed that 20% sucrose was a more suitable diet for A. metesae females as compared with other diets.

Matched MeSH terms: Sucrose
Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (nephelium lappaceum l.) fruit sweatings

Kong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali

Sains Malaysiana, 2018;47:2311-2318.

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as
a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if
the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the
fundamental knowledge of the sweatings should be understood. Hence, the main aim of this study was to investigate
the physicochemical properties of sweatings as affected by fermentation time and turning intervals during natural
fermentation of rambutan fruits. In this study, peeled rambutan fruit was fermented for 8 days and turned. Different
batches of the fruits were turned every 24, 48 or 72 h and sweatings from the process were collected and analyzed.
The results showed that fermentation time significantly reduced (p<0.05) the yield, pH and sucrose content of the
sweatings by 79-84%, 32-33%, 76.5-80.8%, respectively. Fermentation time also significantly increased (p<0.05) the
titratable acidity, total soluble solids, fructose, glucose, total sugar, citric acid, lactic acid, acetic acid and ascorbic
acid contents of the sweatings by 5.6-6.0, 1.5-1.6, 2.4-2.6, 2.1-2.5, 1.0-1.1, 5.7-6.5, 2.4-2.6, 2.1-2.5 and 2.6-2.8 folds,
respectively. However, turning intervals did not significantly affect (p>0.05) the physicochemical properties of the
sweatings. High concentrations of sugars and organic acids allow the sweatings to have a balance of sweet and sour
taste and they are suitable to be used in the production of syrup, soft drinks, jam, jelly, marmalade and vinegar.

Matched MeSH terms: Sucrose
Fulltext Effects of Selected Physicochemical Parameters on Zerumbone Production of Zingiber zerumbet Smith Cell Suspension Culture

Jalil M, Annuar MS, Tan BC, Khalid N

Evid Based Complement Alternat Med, 2015;2015:757514.
PMID: 25767555 DOI: 10.1155/2015/757514

Zingiber zerumbet Smith is an important herb that contains bioactive phytomedicinal compound, zerumbone. To enhance cell growth and production of this useful compound, we investigated the growth conditions of cell suspension culture. Embryogenic callus generated from shoot bud was used to initiate cell suspension culture. The highest specific growth rate of cells was recorded when it was cultured in liquid Murashige and Skoog basal medium containing 3% sucrose with pH 5.7 and incubated under continuous shaking condition of 70 rpm for 16 h light and 8 h dark cycle at 24°C. Our results also revealed that the type of carbohydrate substrate, light regime, agitation speed, and incubation temperature could affect the production of zerumbone. Although the zerumbone produced in this study was not abundant compared to rhizome of Z. zerumbet, the possibility of producing zerumbone during early stage could serve as a model for subsequent improvement.

Matched MeSH terms: Sucrose
Fulltext Effect on the physico-chemical properties of liberica green coffee beans under ambient storage

Ismail, I., Anuar, M.S., Shamsudin, R.

International Food Research Journal, 2013;20(1):255-264.
MyJurnal

Green coffee beans are stored for a certain period and under certain conditions until they are finally utilized. The storage period may depend on customer demand while the storage conditions depend on where the coffee beans are stored. Thus, this research emphasizes the physicochemical changes that occur in Liberica coffee beans during storage under the Malaysian
climate (average temperature and relative humidity of 29.33ºC and 71.75% respectively). The changes in the physico-chemical (coffee size, mass, densities, colour, proximate analysis, sucrose, chlorogenic acid content) and microbiological (yeast and mould count) properties were evaluated during eight months of storage. After the storage, the physical properties of the coffee changed as the coffee beans expanded in size, reduced in mass and density and became brighter in colour. Changes in the chemical properties were also detected where the moisture decreased and the ash content increased. In addition, the sucrose level was found to decrease with a corresponding increase in chlorogenic acid. During storage, the counts of yeast and mould were reduced. Model equations describing the changes in the properties were developed. The overall conclusion was that the coffee beans reduced in quality during storage.

Matched MeSH terms: Sucrose
Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar

Ho CW, Aida WM, Maskat MY, Osman H

Pak J Biol Sci, 2008 Apr 01;11(7):989-95.
PMID: 18810967

During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150 degrees C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid, many physicochemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid, pH, temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (Brix) shared an increase in concentration as a function of time.

Matched MeSH terms: Sucrose/analysis
Effect of sugars on characteristics of Boer goat semen after cryopreservation

Naing SW, Wahid H, Mohd Azam K, Rosnina Y, Zuki AB, Kazhal S, et al.

Anim. Reprod. Sci., 2010 Oct;122(1-2):23-8.
PMID: 20637550 DOI: 10.1016/j.anireprosci.2010.06.006

In order to improve Boer goat semen quality during cryopreservation process, the influence of sugar supplementation on semen characteristics of sperm were investigated. Three experiments were carried out to investigate the effect of (a) addition of two monosaccharides (fructose and glucose) and two disaccharides sugars (trehalose and sucrose) (b) sugar combination (fructose and trehalose, sucrose and trehalose, glucose and trehalose), and control (glucose without trehalose) (c) different concentrations of trehalose on cryopreservation using Tris based extender. The total motility, forward motility, viability, normal spermatozoa, acrosome integrity and membrane integrity were assessed subjectively. Differences were not detected among monosaccharides, but glucose increased (P<0.05) sperm forward motility in post-thaw goat semen compared to trehalose or sucrose supplementation. Semen quality did not differ (P>0.05) among disaccharide sugar supplementation. Combination of glucose and trehalose significantly improved the characteristics of Boer spermatozoa after cryopreservation (P<0.05). Supplementation of trehalose (198.24mM) into the glucose extender significantly increased total motility, forward motility, live spermatozoa, acrosome integrity and membrane integrity following cryopreservation (P<0.05). In conclusion, glucose had the better ability to support Boer sperm motility and movement patterns. Combination of monosaccharide (glucose) and disaccharide (trehalose) improved semen quality following cryopreservation. Trehalose supplementation at the concentration of 198.24mM to the glucose extender conferred the greater improvement of semen quality for Boer semen cryopreservation.

Matched MeSH terms: Sucrose/pharmacology
Effect of sucrose and methyl jasmonate on biomass and anthocyanin production in cell suspension culture of Melastoma malabathricum (Melastomaceae)

See KS, Bhatt A, Keng CL

Rev. Biol. Trop., 2011 Jun;59(2):597-606.
PMID: 21717852

Melastoma malabathricum, belongs to the Melastomaceae family, is an important medicinal plant widely distributed from Madagascar to Australia, that is used in traditional remedies for the treatment of various ailments. Besides its medicinal properties, it has been identified as a potential source of anthocyanin production. The present study was carried out to investigate the effect of sucrose and methyl jasmonate and feeding time on cell biomass yield and anthocyanin production in cell suspension culture of M. malabathricum. Addition of different concentrations of sucrose into the cell culture of M. malabathricum influenced cell biomass and pigment accumulation. The addition of methyl jasmonate was found to have no effect on cell biomass but the presence of higher amount (12.5-50 mg/L) had caused a reduction in anthocyanin production and accumulation. MS medium supplemented with 30 g/L sucrose and 3.5 mg/L of MeJA added on cero day and 3rd day produced high fresh cell mass at the end of nine days of culture but did not support the production of anthocyanins. However, cells cultured in the medium supplemented with 45 g/L sucrose without MeJA showed the highest pigment content (0.69 +/- 0.22 CV/g-FCM). The cells cultured in MS medium supplemented with 30 g/L sucrose with 3.5 mg/L MeJA added on the 3rd and 6th day of culture, showed the lowest pigment content (0.37-0.40 CV/g-FCM). This study indicated that MeJA was not necessary but sucrose was needed for the enhancement of cell growth and anthocyanin production in M. malabathricum cell cultures.

Matched MeSH terms: Sucrose/pharmacology*
Fulltext Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying

Samira, S., Thuan-Chew Tan, T.C., Azhar, M.E.

International Food Research Journal, 2014;21(1):269-276.
MyJurnal

The effect of ribose-induced Maillard reaction on the physical and mechanical properties of gelatin films was investigated. Bovine gelatin solution (5 g/100 mL) containing glycerol and sorbitol (1:1) was mixed with 20% (R20), 40% ribose (R40), or 40% sucrose (S40) (weight % is based on gelatin dry weight) followed by heating (90ºC, 2 h) and oven drying to produce dried gelatin films. R20 and R40 films were brownish in color with lower light transparency, while CF (control film; without sugars) and S40 were colorless and had higher transparency. Tensile strength and Young Modulus values of the films were in the order; CF > R20 > R40 > S40, while elongation at break was in the order; R40 > S40 > R20 > CF. Water solubility and swelling percentages of the films were in the order; CF > S40 > R20 > R40, indicating the occurrence of insoluble “Maillard complexes” within R20 and R40 films. R20 and R40 films showed maximum light absorption at wavelength of 200 − 350 nm, whilst S40 and CF showed maximum absorbance at 200 − 250 nm. The addition of ribose yielded gelatin films with increased protection against UV light, even though the presence of sugars might had disrupted the inter connection of junction zones and decrease in mechanical properties. Occurrence of the Maillard reaction within R20 and R40 films could be the main reason for differences in physical and mechanical properties of films containing ribose that were formed from heated film-forming solutions.

Matched MeSH terms: Sucrose
Fulltext Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage

Nopianti R, Huda N, Ismail N, Ariffin F, Easa AM

J Food Sci Technol, 2013 Aug;50(4):739-46.
PMID: 24425976 DOI: 10.1007/s13197-011-0394-0

Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca(2+)-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca(2+)-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.

Matched MeSH terms: Sucrose
Fulltext Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis)

Haj Najafi, A., Yusof, Y. A., Rahman, R. A., Ganjloo, A., Ling, C. N.

International Food Research Journal, 2014;21(2):625-630.
MyJurnal

In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), water loss (WL), color (L*, a* and b*) and texture (hardness) were evaluated. It was found that sucrose concentration significantly (p < 0.05) affected the mass transfer terms during osmosis process. The results obtained revealed an increase in yellowness (b*), decrease in lightness (L*) and redness (a*) as the sucrose concentration increased. Furthermore, osmotically dehydrated samples were considerably softer than untreated samples. Increasing of sucrose concentration and dehydration time caused softer tissue of dehydrated product compared with the fresh red pitaya.

Matched MeSH terms: Sucrose
Effect of disaccharide-polyol systems on the thermal stability of freeze-dried Mycobacterium bovis

Tan YZ, Chong YQ, Khong E, Liew YK, Chieng N

Int J Pharm, 2019 Jul 20;566:400-409.
PMID: 31136777 DOI: 10.1016/j.ijpharm.2019.05.063

Live attenuated Mycobacterium bovis (M. bovis), marketed as Bacille Calmette-Guérin is the only FDA-approved vaccine against tuberculosis. The prerequisite of cold chain storage between 2 and 8 °C hinders the global vaccination effort. The study aims to investigate the effect of trehalose, sucrose and glycerol combinations in enhancing the stability of M. bovis. The bacilli were formulated in various ratios of trehalose-glycerol, sucrose-glycerol, trehalose-sucrose-glycerol systems (test samples) and sodium glutamate (control), freeze-dried and stored for 28 days at 4 °C, 25 °C and 37 °C. Bacteria viability at pre-, post-freeze-drying and after storage were quantified by its density in colony-forming unit per milliliter (CFU/mL) as obtained through the pour plate method. Formulations were characterized using differential scanning calorimetry. Structural collapsed cakes were found on all freeze-dried formulations because of the low Tg'. Comparing between binary and ternary formulations, trehalose-sucrose-glycerol was found to be a superior lyoprotectant. Upon storage, the viability of bacteria in disaccharide-polyol formulations was highest when stored at 4 °C followed by 25 °C. The lowest viability was found after storage at 37 °C. While the ternary disaccharide-polyol system may be used as a thermoprotectant up to 25 °C, sodium glutamate has a superior thermoprotective effect at temperature above 25 °C.

Matched MeSH terms: Sucrose/administration & dosage*
Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

Hasnol ND, Jinap S, Sanny M

Food Chem, 2014 Feb 15;145:514-21.
PMID: 24128508 DOI: 10.1016/j.foodchem.2013.08.086

The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p<0.006) than brown sugar; whereas those were marinated with honey had the lowest HCA concentrations. A substantial reduction in the concentration of MeIQ, PhIP, DiMeIQx, IQ, IQx, and norharman was achieved in chicken marinated with honey. A correlation study indicated that adding honey into the recipe retarded the formation of most HCA (MeIQ, DiMeIQx, IQ, IQx, norharman, and harman), whereas table sugars enhanced the formation of all HCA except norharman, harman, and AαC.

Matched MeSH terms: Sucrose/chemistry*
Fulltext Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage

Nopianti, R., Huda, N., Fazilah, A., Ismail, N., Easa, A. M.

International Food Research Journal, 2012;19(3):1011-1021.
MyJurnal

The effects of different types of low-sweetness sugar (lactitol, maltodexrin, palatinit, polydextrose,
trehalose) on the physicochemical properties of threadfin bream (Nemipterus spp.) surimi during six months of frozen storage were investigated. The characteristics analyzed were moisture content, pH, water-holding capacity, whiteness, folding test, gel strength, expressible moisture, and texture profile analyses. Generally, the cryoprotective effectiveness decreased as the storage time increased. Polydextrose was able to maintain a water-holding capacity of 77.0%, 98.6% whiteness, a folding test value of 100%, and a gel strength of 53.6% compared with its initial value during six months of frozen storage. Meanwhile, sucrose was able to maintain a water-holding capacity of 80.3%, 98.6% whiteness, a folding test value of 75%, and a gel strength of 56.8%
compared with its initial value. Raw surimi was able to maintain water holding capacity of 62.2%, 98.7% whiteness, a folding test value of 75%, and a gel strength of 36.0% compared with its initial value. It is suggested that, polydextrose as a potential alternative cryoprotectant to replace other low-sweetness sugars.

Matched MeSH terms: Sucrose

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