Lactulose production from efficient isomerization of lactose catalyzed by recyclable sodium aluminate.

Abstract:

:An efficient strategy for the synthesis of high-purity lactulose through chemical isomerization of lactose was developed using recyclable catalyst sodium aluminate. Maximum yield of 85.45±1.79% was obtained from 35% (w/v) of lactose using a 1:1M ratio of NaAlO2-lactose after reaction at 60°C and pH 12 for 50min, with a purity ratio (Pu) of approximately 95%. Al(OH)3 precipitation from lactulose syrup through pH adjustment showing a superior decolorizing efficiency was implemented, which simplified the removal of catalyst and provided a convenient approach to achieve catalyst recovery. After dilution by 5 folds, nearly 98.5% of catalyst was removed through centrifugation and 85.50±1.81% of lactulose was recovered. Modified recycle use of catalyst without lactulose loss was carried out, after five consecutive recycles, total yield of lactulose (TYLactulose) and new yield of lactulose (NYLactulose) were of 80.44±1.05% and 73.87±0.50%, respectively, reflecting a high stability by using this recyclable methodology.

journal_name

Food Chem

journal_title

Food chemistry

authors

Wang M,Gasmalla MAA,Admassu Tessema H,Hua X,Yang R

doi

10.1016/j.foodchem.2017.04.080

subject

Has Abstract

pub_date

2017-10-15 00:00:00

pages

151-158

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(17)30653-2

journal_volume

233

pub_type

杂志文章
  • Near infrared spectroscopy for prediction of antioxidant compounds in the honey.

    abstract::The selection of antioxidant variables in honey is first time considered applying the near infrared (NIR) spectroscopic technique. A total of 60 honey samples were used to develop the calibration models using the modified partial least squares (MPLS) regression method and 15 samples were used for external validation. ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.066

    authors: Escuredo O,Seijo MC,Salvador J,González-Martín MI

    更新日期:2013-12-15 00:00:00

  • Magnetic microsphere sorbent on CaCO3 templates: Simple synthesis and efficient extraction of trace carbamate pesticides in fresh produce.

    abstract::Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128336

    authors: Changsan T,Wannapob R,Kaewpet M,Shearman K,Wattanasin P,Cheung Mak W,Kanatharana P,Thavarungkul P,Thammakhet-Buranachai C

    更新日期:2021-04-16 00:00:00

  • Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum.

    abstract::Pre-harvest application of exogenous compounds has been employed in many crops, as a cultural practice, to promote their adaptation to a new climate-changing environment. Effect of foliar pre-harvest application of salicylic acid, glycine-betaine complex and seaweed extract (Ascophyllum nodosum) on the cherry quality ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126713

    authors: Gonçalves B,Morais MC,Sequeira A,Ribeiro C,Guedes F,Silva AP,Aires A

    更新日期:2020-08-30 00:00:00

  • Transcriptome analysis and metabolic profiling of green and red kale (Brassica oleracea var. acephala) seedlings.

    abstract::Kale (Brassica oleracea var. acephala) is a rich source of numerous health-benefiting compounds, including vitamins, glucosinolates, phenolic compounds, and carotenoids. However, the genetic resources for exploiting the phyto-nutritional traits of kales are limited. To acquire precise information on secondary metaboli...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.067

    authors: Jeon J,Kim JK,Kim H,Kim YJ,Park YJ,Kim SJ,Kim C,Park SU

    更新日期:2018-02-15 00:00:00

  • Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat.

    abstract::Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP25) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theor...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.072

    authors: Ghosh M,Upadhyay R,Mahato DK,Mishra HN

    更新日期:2019-01-30 00:00:00

  • Asparagine in plums detected by CEST-MRI.

    abstract::Magnetic resonance imaging (MRI) relies on the topological distribution of the intense water NMR signal and may be used to report about changes in the internal structures of fruits associated to ripening, storing, pathogen infection. Herein the use of CEST-MRI (chemical exchange saturation transfer) is introduced to s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.041

    authors: Podda R,Delli Castelli D,Digilio G,Gullino ML,Aime S

    更新日期:2015-02-15 00:00:00

  • Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles.

    abstract::Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations rang...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.145

    authors: Li X,Ning Y,Liu D,Yan A,Wang Z,Wang S,Miao M,Zhu H,Jia Y

    更新日期:2015-11-01 00:00:00

  • Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT2 in vitro and in vivo.

    abstract::Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT2 is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromato...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127774

    authors: Wang Y,Gou X,Yue T,Ren R,Zhao H,He L,Liu C,Cao W

    更新日期:2021-02-01 00:00:00

  • Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.

    abstract::C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trun...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.02.082

    authors: Xu XQ,Cheng G,Duan LL,Jiang R,Pan QH,Duan CQ,Wang J

    更新日期:2015-08-15 00:00:00

  • Determination of cyclopiazonic acid in white mould cheese by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) using a novel internal standard.

    abstract::For the determination of cyclopiazonic acid (CPA) in food and feed samples a simple and accurate LC-MS/MS method, which does not require extensive sample clean-up steps, was developed and validated. A fully carbon-13-labelled internal standard was used to compensate for matrix effects. Briefly, the samples were extrac...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.063

    authors: Ansari P,Häubl G

    更新日期:2016-11-15 00:00:00

  • NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leaves.

    abstract::This study revealed the compositional characteristics of sunki, a traditional, unsalted, lactic acid-fermented pickle produced using turnip leaf in Kiso district, Japan. Comprehensive compositional analysis by two metabolomic approaches based on NMR and solid-phase microextraction-GC/MS methods was used to determine i...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.038

    authors: Tomita S,Nakamura T,Okada S

    更新日期:2018-08-30 00:00:00

  • A critical study of use of the Fe(II)/3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic acid complexes in the quantification of polyphenols in medicinal plants.

    abstract::A critical study of the use of the Fe(III)/3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic acid (NRS) complexes on the quantification of the polyphenols content in aqueous extracts of plants, expressed as pyrogallic acid, [PA], is presented. The reaction used is based on the reduction of Fe(III) to Fe(II) by [PA] in the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.11.045

    authors: da Silva DX,de Souza MW,Corrêa Cdos S,Moya HD

    更新日期:2013-06-01 00:00:00

  • Flavonoid content and antioxidant activity of vegetables from Indonesia.

    abstract::Extracts from 11 vegetables of Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity. The flavonols myricetin, quercetin, and kaempferol and flavones luteolin and apigenin were quantified by HPLC. Flavonoid content in mg/100 g fresh weight (fw) was apparently initially report...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2010.01.033

    authors: Andarwulan N,Batari R,Sandrasari DA,Bolling B,Wijaya H

    更新日期:2010-08-15 00:00:00

  • Preharvest UV-C treatment affected postharvest senescence and phytochemicals alternation of strawberry fruit with the possible involvement of abscisic acid regulation.

    abstract::As an environmentally friendly approach for fruit quality improvement, the effect of preharvest UV-C on the physiology of strawberry fruit during postharvest storage remains to be assessed. Strawberry fruit developed with supplementary UV-C were stored at room temperature for 2 weeks. Preharvest UV-C attenuated fruit ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125138

    authors: Xu Y,Charles MT,Luo Z,Mimee B,Tong Z,Roussel D,Rolland D,Véronneau PY

    更新日期:2019-11-30 00:00:00

  • Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

    abstract::The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil signifi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.01.044

    authors: Chiavaro E,Vittadini E,Rodriguez-Estrada MT,Cerretani L,Bendini A

    更新日期:2008-09-01 00:00:00

  • The cryogenic grinding as the important homogenization step in analysis of inconsistent food samples.

    abstract::Some homogenisation approaches have been investigated to make easier and overcome troublesome preparation of inconsistent food samples. Contents of Na, Ca, Mg, P, Fe, Mn and Zn in muesli, seed and instant food samples were determined by inductively coupled plasma optical emission spectrometry after their grinding with...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.01.011

    authors: Krejčová A,Pouzar M,Černohorský T,Pešková K

    更新日期:2008-08-15 00:00:00

  • Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO2.

    abstract::Pleurotus ostreatus is an edible mushroom with pharmacological potential, due to its metabolites, mainly polysaccharides. On here, the development of a new methodology for the recovery of extract rich in antioxidant polysaccharide was reported. The extracts were characterized, evaluated for antioxidant activity in vit...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127173

    authors: Barbosa JR,S Freitas MM,Oliveira LC,S Martins LH,Almada-Vilhena AO,Oliveira RM,Pieczarka JC,B Brasil DDS,Carvalho Junior RN

    更新日期:2020-11-15 00:00:00

  • Fatty acids and fat-soluble vitamins in ewe's milk predicted by near infrared reflectance spectroscopy. Determination of seasonality.

    abstract::The aim of the present work was to determine the fatty acid and fat-soluble vitamin composition and the season of ewe's milk production using NIR spectroscopy. 219 ewe's milk samples from different breeds and feeding regimes were taken each month over one year. Fatty acids were analyzed by gas chromatography, and reti...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.07.078

    authors: Revilla I,Escuredo O,González-Martín MI,Palacios C

    更新日期:2017-01-01 00:00:00

  • Identification of unexpected chemical contaminants in baby food coming from plastic packaging migration by high resolution accurate mass spectrometry.

    abstract::Plastic multilayers are widely used for baby food packaging. However, it is important to consider that migration of food contact materials (FCM) into the baby food can occur. The comprehensive identification of potential migrants, including intentionally added substances (IAS) and non-intentionally added substances (N...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.105

    authors: Bauer A,Jesús F,Gómez Ramos MJ,Lozano A,Fernández-Alba AR

    更新日期:2019-10-15 00:00:00

  • Control of the Maillard reaction by ferulic acid.

    abstract::This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.03.047

    authors: Silván JM,Assar SH,Srey C,Dolores Del Castillo M,Ames JM

    更新日期:2011-09-01 00:00:00

  • Residue behavior of organochlorine pesticides during the production process of yogurt and cheese.

    abstract::The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.017

    authors: Duan J,Cheng Z,Bi J,Xu Y

    更新日期:2018-04-15 00:00:00

  • Multiresidue analysis of over 200 pesticides in cereals using a QuEChERS and gas chromatography-tandem mass spectrometry-based method.

    abstract::A simple and high-throughput multiresidue pesticide analysis method was developed and validated for 219 pesticides in cereals (corn, wheat flour and rice) based on QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure combined with gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS). Diffe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.102

    authors: He Z,Wang L,Peng Y,Luo M,Wang W,Liu X

    更新日期:2015-02-15 00:00:00

  • Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy.

    abstract::In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the dis...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.043

    authors: Timilsena YP,Vongsvivut J,Tobin MJ,Adhikari R,Barrow C,Adhikari B

    更新日期:2019-03-01 00:00:00

  • Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production.

    abstract::This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free Et...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125174

    authors: Benucci I,Cerreti M,Maresca D,Mauriello G,Esti M

    更新日期:2019-12-01 00:00:00

  • FAO/INFOODS e-Learning Course on Food Composition Data.

    abstract::The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.11.048

    authors: Charrondiere UR,Rittenschober D,Nowak V,Nicodemi C,Bruggeling P,Petracchi C

    更新日期:2016-02-15 00:00:00

  • Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.

    abstract::Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.041

    authors: Balestra F,Laghi L,Taneyo Saa D,Gianotti A,Rocculi P,Pinnavaia G

    更新日期:2015-11-15 00:00:00

  • Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.

    abstract::Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.139

    authors: Apolinar-Valiente R,Romero-Cascales I,Williams P,Gómez-Plaza E,López-Roca JM,Ros-García JM,Doco T

    更新日期:2015-07-15 00:00:00

  • Gene cloning, functional expression and characterisation of a novel glycogen branching enzyme from Rhizomucor miehei and its application in wheat breadmaking.

    abstract::A gene (RmGBE) encoding a glycogen branching enzyme from Rhizomucor miehei was cloned into the pET28a (+) vector and expressed in Escherichia coli, and biochemically analysed. RmGBE had an open reading frame of 2097bp encoding 698 amino acid residues. The purified enzyme was a monomer of 78.1kDa. RmGBE was optimally a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.02.161

    authors: Wu S,Liu Y,Yan Q,Jiang Z

    更新日期:2014-09-15 00:00:00

  • Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition.

    abstract::Adulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.07.035

    authors: de Oliveira Mendes T,Porto BLS,Bell MJV,Perrone ÍT,de Oliveira MAL

    更新日期:2016-12-15 00:00:00

  • A self-assembled electrochemical immunosensor for ultra-sensitive detection of ochratoxin A in medicinal and edible malt.

    abstract::Trace residue of mycotoxins in complex medicinal and edible food matrices has brought huge challenges for the development of ultrasensitive analytical methods. Here, a green electrochemical immunosensor for the ultrasensitive detection of ochratoxin A (OTA) was fabricated by self-assembling a compact 2-mercaptoacetic ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126289

    authors: Sun C,Liao X,Huang P,Shan G,Ma X,Fu L,Zhou L,Kong W

    更新日期:2020-06-15 00:00:00