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<p>Considering the negative health consequences of sugar consumption, the polyols have emerged as promising alternative sweeteners due to their negligible caloric contribution and considerably sweetening capacity. Recent research has proposed fermentation processes in Stirred-Tank Bioreactors (STBRs) and Shaken Flask Bioreactors (SFBs) for polyol production. Furthermore, these studies explore cheaper alternative carbon sources, such as Non-centrifugal Sugar Cane (NCS), a product with significant antioxidant capacity attributed to its phenolic compound composition. This study focused on the effects of employing different NCS substrates, manufactured (NCS-m) and commercial (NCS-c), using STBR and SFB fermentation processes on polyol production, total phenolic content, antioxidant activity (DPPH and FRAP assays), hygroscopicity, humidity, water activity, and solubility, using a 2<sup>2</sup> factorial design at a 95% confidence level. L-arabitol, erythritol, and glycerol were identified in produced sweeteners. Significant main effects (<i>p</i> &lt; 0,05) were found in the polyol concentrations, total phenolic content, DPPH and FRAP assays, and physical properties for the NCS substrate, fermentation process, and their interaction in specific response variables. Although the antioxidant capacity and phenolic content in the STBR fermentation with the NCS-m substrate decreased compared to the original substrate (21,6% for DPPH; 23,9% for FRAP; 54,5% for phenolic content), this treatment was identified as the most suitable due its higher polyol concentrations, enhanced antioxidant activity (DPPH IC50: 860,8 ± 21,40&#xa0;mg/L; FRAP: 7,78 ± 0,071&#xa0;mg Trolox eq./ g of sample), polyphenol retention (0,96 ± 0,075&#xa0;mg GAE/g of sample), and adequate physical properties for use as a food additive. The produced sweeteners presented a promising opportunity to explore new alternative sweeteners with a greater impact on consumer health and nutrition.</p>

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Fermentation of Non-Centrifugal Cane Sugar for Low-Sugar Sweeteners Production: Functional and Physical properties Analysis

  • 期刊论文

  • 发表日期：

    2025年7月7日

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  • Juan David Camelo-Rangel,
  • Jader Rodríguez-Cortina,
  • Maria Hernández-Carrión

摘要

Considering the negative health consequences of sugar consumption, the polyols have emerged as promising alternative sweeteners due to their negligible caloric contribution and considerably sweetening capacity. Recent research has proposed fermentation processes in Stirred-Tank Bioreactors (STBRs) and Shaken Flask Bioreactors (SFBs) for polyol production. Furthermore, these studies explore cheaper alternative carbon sources, such as Non-centrifugal Sugar Cane (NCS), a product with significant antioxidant capacity attributed to its phenolic compound composition. This study focused on the effects of employing different NCS substrates, manufactured (NCS-m) and commercial (NCS-c), using STBR and SFB fermentation processes on polyol production, total phenolic content, antioxidant activity (DPPH and FRAP assays), hygroscopicity, humidity, water activity, and solubility, using a 22 factorial design at a 95% confidence level. L-arabitol, erythritol, and glycerol were identified in produced sweeteners. Significant main effects (p < 0,05) were found in the polyol concentrations, total phenolic content, DPPH and FRAP assays, and physical properties for the NCS substrate, fermentation process, and their interaction in specific response variables. Although the antioxidant capacity and phenolic content in the STBR fermentation with the NCS-m substrate decreased compared to the original substrate (21,6% for DPPH; 23,9% for FRAP; 54,5% for phenolic content), this treatment was identified as the most suitable due its higher polyol concentrations, enhanced antioxidant activity (DPPH IC50: 860,8 ± 21,40 mg/L; FRAP: 7,78 ± 0,071 mg Trolox eq./ g of sample), polyphenol retention (0,96 ± 0,075 mg GAE/g of sample), and adequate physical properties for use as a food additive. The produced sweeteners presented a promising opportunity to explore new alternative sweeteners with a greater impact on consumer health and nutrition.