(Journal of Functional Foods) The tartaric acid-modified enzyme-resistant dextrin from potato starch as potential prebiotic

Renata Barczynskaa, Katarzyna Slizewskab, Kamila Jochyma, c, Janusz Kapusniaka, Zdzislawa Libudziszb

Enzyme-resistant dextrin, obtained as a result of heating potato starch with tartaric acid, was tested as the carbon source for selected strains of probiotic bacteria and also bacteria isolated from feces of healthy 30-year old men volunteers. The dynamics of growth of bacterial monocultures in broth containing tartaric acid (TA)-modified dextrin was estimated. It was also investigated whether probiotic lactobacilli and bifidobacteria cultured with intestinal bacteria in the presence of resistant dextrin would be able to dominate the intestinal isolates. Prebiotic fermentation of resistant dextrin was analyzed using prebiotic index (PI). Fermentation products were determined by HPLC. It was shown that all of the tested bacteria were able to grow and utilize TA-modified dextrin as a source of carbon, albeit to varying degrees. In co-cultures of intestinal and probiotic bacteria, the environment was found to be dominated by the probiotic strains of Bifidobacterium andLactobacillus, which is a beneficial effect.

Rezistente la Enzyme dextrin , obinute ca rezultat al amidonului din cartofi nclzire cu acid tartric , a fost testat casurs de carbon pentru tulpinile selectate de bacterii probiotice i, de asemenea bacterii izolate din fecale de voluntari sntoi brbai de 30 de ani . Dinamica de cretere a monoculturilor bacteriene n bulion coninnd acid tartric ( TA ) , modificat dextrin a fost estimat . De asemenea, s-a investigat dac lactobacili probiotice i bifidobacterii cultivate cu bacterii intestinale , n prezena dextrin rezistent ar putea s domine izolatele intestinale . Fermentarea prebiotic de dextrin rezistente au fost analizate utiliznd indicele prebiotic ( PI ) . Produse de fermentaie au fost determinate prin HPLC . S-a artat c toate bacteriile testate au fost capabile s creasc i s utilizeze dextrin TA- modificat ca surs de carbon , dei la nivele diferite . n co- culturi de bacterii intestinale i probiotice , mediul a fost dovedit a fi dominat de tulpini probiotice de Bifidobacterium i Lactobacillus , care este un efect benefic .

(Innovative Food Science & Emerging Technologies) Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losse
Anh Lam Quoca, Martin Mondorb, Franois Lamarcheb, Joseph Makhloufa

In previous studies, we demonstrated the feasibility of using electrodialysis with a bipolaranionic configuration to quickly inactivate the enzyme polyphenol oxidases and prevent the enzymatic browning of cloudy apple juice. The approach consisted of reducing temporarily the pH of cloudy apple juice to 2.0 then adjusting back to its initial value. However, losses in malic acid (19.8%) and sugars (9.7%) were observed in apple juice, especially during the pH adjustment step. The purpose of this work was to study the effect of different methods used to reduce the losses of malic acid and sugars during the inactivation of the enzyme by electrodialysis with a bipolaranionic configuration. Anionic membranes with improved permselectivity to monovalent ions were tested. The use of an apple juice containing 0.1 M HCl as an electrolyte instead of 0.1 M HCl alone was also considered. Finally, the combination of the acidification and pH adjustment steps in one operation using an acidified apple juice (pH 2.0) as the electrolyte that circulates on the anion side of the bipolar membranes and an apple juice to acidify as the electrolyte on the cation side of the bipolar membranes was tested. Selective membranes had no effect on reducing the juice's malic acid and sugar losses which amounted to 19.1 2.1% and to 9.7 1.5%, respectively. The use of an apple juiceHCl electrolyte resulted in juice's malic acid and sugar losses of approximately 10% and less than 5%, respectively. The combination of acidification and pH adjustment of apple juices in a single ED operation successfully reduced the malic acid (0.9%) and sugar (1.1%) losses and preserved the integrity of cloudy apple juice. However the process productivity was decreased by approximately 2 times, when compared to the former approach.

Industrial Relevance
Cloudy or unclarified apple juice is a natural food product with lots of pulp which enhances its sensory properties and it also provides fibre and nutrients that may be lacking in clarified juices. However, cloudy apple juice is very sensitive to enzymatic browning because it contains considerable quantities of polyphenols and polyphenol oxidases (PPO). Enzymatic browning reactions are catalyzed by PPO and result from the oxidation of phenolic compounds to o-quinones,

which then polymerize to form dark pigments thereby changing the organoleptic and nutritional properties of the juice. In previous studies, we demonstrated the feasibility of using electrodialysis with a bipolaranionic configuration to quickly inactivate the enzyme polyphenol oxidases and prevent the enzymatic browning of cloudy apple juice (Lam Quoc, Lamarche, & Makhlouf, 2000; Lam Quoc et al., 2006). The approach consisted of reducing temporarily the pH of cloudy apple juice to 2.0 then adjusting back to its initial value. However, losses in malic acid (19.8%) and sugars (9.7%) were observed in apple juice, especially during the pH readjustment step. In this work, we have studied the effect of different methods to reduce the losses of malic acid and sugars during the inactivation of the enzyme by electrodialysis with a bipolaranionic configuration. The combination of acidification and pH readjustment of apple juices in a single ED operation successfully preserved the integrity of cloudy apple juice by reducing losses of malic acid and sugars to negligible level. As a result, the optimized process could be applied at industrial scale for the production of stable cloudy apple juice with good organoleptic and nutritional properties.

In studiile anterioare , am demonstrat fezabilitatea utilizrii electrodializ cu o configuraie bipolar anionic pentru a inactiva rapid oxidaze polifenoli enzime i prevenirearumenire enzimatice de suc de mere tulbure . Abordarea a constat de a reduce temporar pH-ului de suc de mere tulbure de 2,0 apoi ajustarea napoi la valoarea sa iniial . Cu toate acestea , pierderile de acid malic ( 19,8 % ) i zaharuri ( 9,7 % ) au fost observate n suc de mere , mai ales n timpul etapei de ajustarea pH-ului . Scopul acestui studiu a fost de a studia efectul diferitelor metode utilizate pentru a reduce pierderile de acid malic i zaharuri n timpulinactivareaenzimei prin electrodializ cu o configuraie bipolar - anionic . Membrane anionice cu mbuntit permselectivity la monovalente ioni au fost testate . Utilizarea unui suc de mere coninnd 0,1 M HCI ca un electrolit n loc de 0,1 M HCI n monoterapie a fost , de asemenea, luate n considerare . n fine ,combinaia de acidulare i ajustarea pH-ului ntr -o singur operaie etape utiliznd un suc de mere acidulat ( pH 2,0 ) caelectrolit care circula pe partea de anioni a membranelor bipolare i un suc de mere a acidula caelectrolit pe partea de cationi d e membranele bipolare a fost testat . Membrane selective a avut nici un efect asupra reducerii acizi i zahr pierderile malic , sucul de care s-au ridicat la 19,1 2,1% i la 9,7 1,5 % , respectiv . Utilizarea unui suc de mere -HCI electrolit rezultat pierderi de acid malic i zahr suc de de aproximativ 10 % i mai puin de 5 % , respectiv . Combinaia de acidifiere i pH -ul reglare de sucuri de mere ntr-o singur operaiune ED redus cu succes acidul malic ( 0,9 % ) i zahr ( 1,1% ), pierderile i a pstrat integritatea suc de mere tulbure . Totuiproductivitatea proces a fost sczut cu aproximativ 2 ori , n comparaie cu prima soluie .

Relevan industrial Suc de mere tulbure sau nelimpezite este un produs alimentar natural, cu o mulime de pulp care mbuntete proprietile senzoriale i -l ofer , de asemenea, fibre si nutrienti care pot fi lipsit n sucurile clarificate . Cu toate acestea , sucul de mere tulbure este foarte sensibil la enzimatice rumenire , deoarece conine cantiti considerabile de polifenoli i oxidazelor polifenoli ( PPO ) . Reaciile enzimatice rumenire sunt catalizate de PPO i rezult din oxidarea compuilor fenolici la o- chinone , care apoi polimeriza pentru a forma pigmeni negri schimbnd astfel proprietile organoleptice i nutriionale alesucului . In studiile anterioare , am demonstrat fezabilitatea utilizrii electrodializ cu o configuraie bipolar - anionic pentru a inactiva rapid oxidaze polifenoli enzime i prevenirearumenire enzimatice de suc de mere tulbure ( Lam Quoc , Lamarche , & Makhlouf , 2000; . Lam Quoc et al , 2006) . Abordarea a constat de a reduce temporar pH-ului de suc de mere tulbure de 2,0 apoi ajustarea napoi la valoarea sa iniial . Cu toate acestea , pierderile de acid malic ( 19,8 % ) i zaharuri ( 9,7 % ) au fost observate n suc de mere , mai ales n timpul etapei de reajustare pH . n aceast lucrare , am studiatefectul diferitelor metode de a reduce pierderile de acid malic i zaharuri n timpulinactivareaenzimei prin electrodializ cu o configuraie bipolar - anionic . Combinaia de acidifiere i pH-ul reajustarea de sucuri de mere ntr-o singur operaiune de ED a pstrat cu succes integritatea de suc de mere tulbure prin reducerea pierderilor de acid malic i zaharuri la nivel neglijabil . Ca urmare , procesul optimizat poate fi aplicat la scar industrial pentruproducerea de stabil tulbure suc de mere cu proprieti organoleptice i nutriionale bune .