Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and its application as a sweetener
Gopinath Mummaleti, Chayanika Sarma, Suresh Kumar Kalakandan, Himabindu Gazula, Vignesh Sivanandham, Arunkumar Anandharaj
LWT
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
levan revealed strong antioxidant activity
“DPPH and FRAP assay revealed the strong antioxidant activity of levan.”
levan exhibited anti-inflammatory and non-hemolytic activities
“Interestingly, levan exhibited anti-inflammatory and non-hemolytic activities.”
cake cream made with 25% icing sugar and 75% levan got the highest overall acceptability
“cake cream made with 25% icing sugar and 75% levan got the highest overall acceptability.”