Heqin Xing, Ph.D., and Xiuqi Liu of Jilin University in Changchun, China, described a cost-effective method of preparing a special type of vegetable drink using lactic acid-producing bacteria (LAB) to remove carbohydrates while retaining good taste, vitamins and other nutrients.
“This is an exciting development,” Liu said. “The process significantly removes sugar but retains the nutritional content of the juice’s raw materials.” To develop the juice — made from pumpkin, balsam pear, onion and carrots — Xing and Liu turned to an age-old technique in the art of food production. For thousands of years, people have cultured food — including everyday eats such as yogurt, cheeses and sausage — by using the same LAB.
LAB microbes produce a compound commonly found in sour milk products called lactic acid. Because of LAB’s healthy link to food production, this class of bacteria is also referred to as probiotics.
In the study, LAB reduced sugar content of the vegetable juice by transforming carbohydrates into lactic acid by a routine conversion process called fermentation. As this process increases the juice’s acidity, it extends its shelf life as it inhibits growth of other bacteria. Compared to other microorganisms, LAB are known for their ability to withstand acidic environments. In addition to the lactic acid’s protection against contamination, the acidity from fermentation could enhance flavors in the beverage.
Xing’s and Liu’s use of Lactobacillus acidophilus and L. plantarum in the vegetable juice increased its acidity by about 10-fold after 12 hours of fermentation. “The viable cell counts of L. plantarum in the fermented mixed vegetable juice still remained at up to 5 billion colony forming units per teaspoon after four weeks of cold storage,” Xing said.
Traditional purification methods are more expensive and highly complex compared to the LAB process, Liu said. “This improves the preparation method of the diabetic-friendly vegetable drinks, but it also simplifies the method over existing ones.”
And the taste of the low-sugar vegetable juice? Thanks to the addition of sugar, and a diabetic-friendly sugar substitute called xylitol, Xing said that the juice has a good mix of sweet and sour. “It has a good taste with reduced calories due to lower carbohydrates,” said Xing. “I believe we can put it on the market possibly in one year after a few more tests.”
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 154,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
Michael Bernstein | Newswise Science News
Further reports about: > Businessforum Xing > Carbohydrate > Chemical > High Blood Sugar > L. plantarum > Lab > Lactic acid > Lactobacillus acidophilus > Low-Sugar > Low-Sugar Juice > blood flow > diabetics > food production > lactic acid-producing bacteria > nutritious > pre-diabetic conditions > sour milk products > sugar > vegetable drink > xylitol
Advanced analysis of brain structure shape may track progression to Alzheimer's disease
26.10.2016 | Massachusetts General Hospital
Indian roadside refuse fires produce toxic rainbow
26.10.2016 | Duke University
Ultrafast lasers have introduced new possibilities in engraving ultrafine structures, and scientists are now also investigating how to use them to etch microstructures into thin glass. There are possible applications in analytics (lab on a chip) and especially in electronics and the consumer sector, where great interest has been shown.
This new method was born of a surprising phenomenon: irradiating glass in a particular way with an ultrafast laser has the effect of making the glass up to a...
Terahertz excitation of selected crystal vibrations leads to an effective magnetic field that drives coherent spin motion
Controlling functional properties by light is one of the grand goals in modern condensed matter physics and materials science. A new study now demonstrates how...
Researchers from the Institute for Quantum Computing (IQC) at the University of Waterloo led the development of a new extensible wiring technique capable of controlling superconducting quantum bits, representing a significant step towards to the realization of a scalable quantum computer.
"The quantum socket is a wiring method that uses three-dimensional wires based on spring-loaded pins to address individual qubits," said Jeremy Béjanin, a PhD...
In a paper in Scientific Reports, a research team at Worcester Polytechnic Institute describes a novel light-activated phenomenon that could become the basis for applications as diverse as microscopic robotic grippers and more efficient solar cells.
A research team at Worcester Polytechnic Institute (WPI) has developed a revolutionary, light-activated semiconductor nanocomposite material that can be used...
By forcefully embedding two silicon atoms in a diamond matrix, Sandia researchers have demonstrated for the first time on a single chip all the components needed to create a quantum bridge to link quantum computers together.
"People have already built small quantum computers," says Sandia researcher Ryan Camacho. "Maybe the first useful one won't be a single giant quantum computer...
14.10.2016 | Event News
14.10.2016 | Event News
12.10.2016 | Event News
27.10.2016 | Materials Sciences
27.10.2016 | Physics and Astronomy
27.10.2016 | Life Sciences