ArticleFood science & nutrition2019
The development of low-calorie sugar and functional jujube food using biological transformation and fermentation coupling technology.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 22 citations in OpenAlex.
- Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented byFood chemistry: X · 2025Article
- Co-cultivation effects ofRSC advances · 2025Article
- A simple and effective method to enhance the level of gamma-aminobutyric acid in Chinese yam tubers while preserving its original appearance.Food chemistry: X · 2025Article
- Optimization of fermentation conditions for whole cell catalytic synthesis of D-allulose by engineering Escherichia coli.Scientific reports · 2024Article
- Functional Nutrients and Jujube-Based Processed Products inMolecules (Basel, Switzerland) · 2024Review
- Simultaneous fermentation and enzymatic biocatalysis-a useful process option?Biotechnology for biofuels and bioproducts · 2024Review
- The Application of Probiotic Bacteria from Strawberry (Microorganisms · 2024Article
- Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria.Frontiers in microbiology · 2023Article
- Efficient Utilization of Fruit Peels for the Bioproduction of D-Allulose and D-Mannitol.Foods (Basel, Switzerland) · 2022Article
- Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes.Foods (Basel, Switzerland) · 2021Review
- Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with SelectedFoods (Basel, Switzerland) · 2021Article
- Effects of submerged liquid fermentation ofFood science & nutrition · 2020Article
- The development of low-calorie sugar and functional jujube food using biological transformation and fermentation coupling technology.Food science & nutrition · 2019Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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
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