Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and its application as a sweetener. (15th January 2022)

• Record Type: Journal Article
• Authors: Mummaleti, Gopinath; Sarma, Chayanika; Kalakandan, Suresh Kumar; Gazula, Himabindu; Sivanandham, Vignesh; Anandharaj, Arunkumar
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Levan -- Antioxidant -- Anti-inflammatory -- Polysaccharide -- Sweetener; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112697
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The thermal and functional properties of the levan produced by Bacillus subtilis from coconut inflorescence sap and its application as an icing sugar replacer were studied. Differential scanning calorimetry results revealed that levan is thermally stable even at above 300 °C. It is observed to have strong foaming, emulsifying, water and oil holding capacity. Interestingly, levan exhibited anti-inflammatory and non-hemolytic activities. DPPH and FRAP assay revealed the strong antioxidant activity of levan. In vitro studies revealed antimicrobial activity of levan at 100 and 200 μg/mL concentrations. The sensory study revealed that levan is sweeter than icing sugar and cake cream made with 25% icing sugar and 75% levan got the highest overall acceptability. The potential of levan produced from sucrose-rich substrates sugar cane molasses, and pineapple extract were explored individually and in combination with coconut inflorescence sap. Highlights: Levan produced from coconut inflorescence sap was thermally stable up to 300 °C. The levan has good antioxidant and anti-inflammatory activity. The levan was observed to have good emulsifying and foaming properties. Levan can be a natural sugar substitute with high intensity of sweetness.