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Applications and Products—Nata de Coco
Published in Miguel Gama, Paul Gatenholm, Dieter Klemm, Bacterial NanoCellulose, 2016
Muenduen Phisalaphong, Nadda Chiaoprakobkij
Apart from coconut water, some tropical countries use pineapple juice, a by-product from agroindustries as commercial raw materials in BNC production. In Indonesia, the nata processing industry previously used pineapple extract as its raw material, and the product was called nata de pina. However, because pineapples are seasonal fruits, nata de pina cannot be produced throughout the year. It has also been reported that coconut juice is a better substrate for the growth of Acetobacter bacteria than pineapple juice (Kongruang 2008). Several other fruit juices, including orange, apple, Japanese pear, and grape, have also been used to produce BNC (Akihiro et al. 2009). The main sugars in fruit juice are glucose, sucrose, and fructose. Because the sugar compositions and pH values are different according to the fruit type, the initial pH and total sugar concentration of these fruit juice media should be adjusted to optimal levels before use as culture media for BNC production. The addition of nitrogen sources, such as yeast extract or bacto peptone, to the fruit juice media may be used to improve the yield of BNC, as nitrogen sources contain amino acids and proteins that promote cell growth. Some methodologies that have been reported for enhanced BNC productivity include the addition of water-soluble poly saccharides such as agar into the culture media (Sangok et al. 2004), or the use of konjac powder as a carbon source (Feng and Kaiyan 2008). Maple syrup was reported as an alternative carbon source for BNC production. Maple syrup contains 67% (w/w) total sugar, and 89% of the sugar content is sucrose. In a study that used shake flask culture, the BNC production rate of maple syrup was comparable to that of using pure fructose as the carbon source (Zeng et al. 2011).
Freeze-drying of maple syrup: Efficient protocol formulation and evaluation of powder physicochemical properties
Published in Drying Technology, 2020
Sagar Bhatta, Tatjana Stevanovic, Cristina Ratti
Maple syrup is a natural sweetener with high nutritional value, primarily composed of mixture of sugars (66% sucrose, 0.4% glucose, and 0.5% fructose), minerals, and water, as well as traces of organic acids, proteins, and polyphenols.[1,2] Canada accounts for more than 70% of world maple syrup production (Statistics Canada, 2017). Maple syrup is produced by thermal evaporation of watery sap (1–5% sugars, and traces of minerals and polyphenols) collected from maple trees during early to late spring season. While transforming sap into syrup, syrup developed the characteristics flavors, colors, and some new polyphenols are also derived (due to the chemical reactions) during the heating process.[2] With the progress of sap tapping season, the color of syrup becomes darker. According to the Canadian Food Inspection Agency, maple syrup is categorized in four grades based on its color, measured as the percentage of light transmission at 560 nm; golden color (>75% of light transmission, delicate taste), amber (50–75%, rich taste), dark (25–49%, robust taste), and very dark (<25%, strong taste). Generally, maple syrup of <30% light transmission is considered as substandard quality for table syrup and hence, not consumed widely. Consequently, the surplus of dark maple syrup accumulated each year represents a major problem for the syrup producers in Canada due to the requirement of additional inventory space, storage jars, controlled storage temperature, and so forth. If the accumulated syrup is not properly stored, undesirable chemical changes may also occur.