Статті в журналах: "Polydextrose"

1

Santos, Elisvânia Freitas dos, Kathia Hitomi Tsuboi, Marina Rachel Araújo, Mônica Almeida Falconi, Arthur C. Ouwehand, Nelson Adami Andreollo, and Celio Kenji Miyasaka. "Ingestion of polydextrose increase the iron absorption in rats submitted to partial gastrectomy." Acta Cirurgica Brasileira 25, no. 6 (December 2010): 518–24. http://dx.doi.org/10.1590/s0102-86502010000600011.

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PURPOSE: To investigate whether polydextrose stimulates iron absorption in rats submitted to partial gastrectomy and sham operated. METHODS: The rats were submitted to partial gastrectomy (Billroth II) or laparotomy (sham-operated control), in groups of 20 and 20 each respectively. The animals were fed with a control diet (AIN-93M) without polydextrose or a diet containing polydextrose (50g/Kg of diet) for eight weeks. They were divided into four subgroups: sham-operated and Billroth II gastrectomy and with or without polydextrose. Two animals died during the experiment. All rats submitted to gastrectomy received B-12 vitamin (intramuscular) each two weeks. The hematocrit and hemoglobin concentration were measured at the start and on day 30 and 56 after the beginning of the experimental period. At the end of the study, the blood was collected for determination of serum iron concentration. RESULTS: The diet with polydextrose reduced the excretion of iron. Apparent iron absorption was higher in the polydextrose fed groups than in the control group. The haematocrit and haemoglobin concentration were lower after Billroth II gastrectomy rats fed the control diet as compared to the polydextrose diet groups. CONCLUSION: Polydextrose increase iron absorption and prevents postgastrectomy anemia.

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2

Beloshapka, Alison N., Amanda K. Wolff, and Kelly S. Swanson. "Effects of feeding polydextrose on faecal characteristics, microbiota and fermentative end products in healthy adult dogs." British Journal of Nutrition 108, no. 4 (November 16, 2011): 638–44. http://dx.doi.org/10.1017/s0007114511005927.

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Polydextrose is a potential prebiotic, but has not been well tested in dogs. Thus, the objective of the present study was to determine the effects of polydextrose on faecal characteristics, microbial populations and fermentative end products in healthy adult dogs. A total of eight adult hound dogs (3·5 (sem0·5) years; 20 (sem0·5) kg) were randomly allotted to one of four test diets containing the following concentrations of polydextrose: (1) 0 % (control); (2) 0·5 %; (3) 1·0 %; or (4) 1·5 %. A Latin square design was used, with each treatment period lasting 14 d (days 0–10 adaptation; days 11–14 fresh and total faecal collection). All dogs were fed to maintain body weight. Data were evaluated for linear and quadratic effects using SAS software. Although apparent total tract DM digestibility was unaffected, total tract crude protein digestibility tended to decrease (P < 0·10) linearly with increasing dietary polydextrose concentrations. Fresh faecal DM percentage tended to decrease (P < 0·10) linearly, while faecal scores increased (P < 0·05; looser stools) with increasing dietary concentrations of polydextrose. Faecal acetate, propionate and total SCFA concentrations increased (P < 0·05) linearly with increased dietary polydextrose. Faecal pH decreased (P < 0·05) linearly with increasing polydextrose. Faecal indole tended to decrease (P < 0·10) linearly with increasing polydextrose, but other faecal protein catabolites were not changed. FaecalClostridium perfringenslinearly decreased (P < 0·05) with increasing dietary polydextrose concentrations, butEscherichia coli,Lactobacillusspp. andBifidobacteriumspp. were not affected. Based on the present results, polydextrose appears to act as a highly fermentable fibre, but requires further research to test its potential as a prebiotic in dogs.

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3

Míčková, K., J. Čopíková, and A. Synytsya. "Determination of polydextrose as a fat replacer in butter." Czech Journal of Food Sciences 25, No. 1 (January 7, 2008): 25–31. http://dx.doi.org/10.17221/738-cjfs.

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Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl3/n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm−1 were found only in the case of the sample of butter with polydextrose.

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4

Soong, Yean Yean, Wen Xin Lim, Melvin Khee Shing Leow, Phei Ching Siow, Ai Ling Teh, and Christiani Jeyakumar Henry. "Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in Chinese." British Journal of Nutrition 115, no. 12 (April 29, 2016): 2130–37. http://dx.doi.org/10.1017/s0007114516001689.

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AbstractThe short-term effect of soya protein, polydextrose and their combination on energy intake (EI) was investigated in Chinese. In total, twenty-seven healthy, normotensive and lean Chinese men aged 21–40 years were given four different soyabean curd preloads with or without polydextrose. The study was a repeated-measure, randomised, cross-over design. The consumption of high-protein soyabean curd alone or in addition with polydextrose as a preload led to greater reduction in EI at a subsequent meal. A similar observation was also found after intake of low-protein soyabean curd with polydextrose. The gut hormone responses mirrored the reduction in food intake. It appears that incorporation of polydextrose either with low- or high-protein soyabean curd could be a potential strategy to reduce EI and assist with weight management. The popular consumption of soyabean curd in Chinese makes it an ideal vehicle for incorporation of polydextrose. This evidence-based dietary approach can serve as a guideline for developing functional foods for weight reduction and weight maintenance.

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5

Yang, Jin Han, Thi Thu Tra Tran, and Van Viet Man Le. "Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice." Journal of Nutrition and Metabolism 2020 (March 14, 2020): 1–6. http://dx.doi.org/10.1155/2020/5104231.

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In this study, the hepatoprotective and hypolipidemic effects of high-polydextrose snack food on Swiss albino mice were investigated. The mice were randomly divided into three groups: control diet, high-fat diet, and high-fat and fiber diet groups. Addition of high-polydextrose snack to the high-fat diet resulted in significant reduction in the liver weight, the accumulation of lipid droplets in liver, and the liver damage of hyperlipidemic mice in comparison with the high-fat diet. The high-polydextrose snack also decreased the content of total triglyceride, cholesterol, and low-density lipoprotein cholesterol as well as the alanine aminotransferase and aspartate aminotransferase activities in the mice serum. In addition, the high-polydextrose snack significantly increased the high-density lipoprotein cholesterol content of the hyperlipidemic mice. Consequently, use of high-polydextrose snack generated hepatoprotective and hypolipidemic effects on hyperlipidemic mice.

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6

Kovačević, D., K. Mastanjević, and J. Kordić. "Cryoprotective effect of polydextrose on chicken surimi." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 226–31. http://dx.doi.org/10.17221/201/2008-cjfs.

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Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2–10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2–10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2–10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at –25°C. Initial freezing point (Ti), thermal transition temperature (Tp), and denaturation enthalpy (ΔH) were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point Ti were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH indicate higher cryoprotective effects of polydextrose.

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7

KOBAYASHI, Tsuneo, Harue YOSHINO, and Bunpei MORI. "Determination of "Polydextrose"." Journal of the agricultural chemical society of Japan 63, no. 10 (1989): 1611–13. http://dx.doi.org/10.1271/nogeikagaku1924.63.1611.

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8

Tiihonen, Kirsti K., Henna Röytiö, Heli Putaala, and Arthur C. Ouwehand. "Polydextrose functional fibre." Nutrafoods 10, no. 2-3 (April 2011): 23–28. http://dx.doi.org/10.1007/bf03223385.

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9

Röytiö, H., and A. C. Ouwehand. "The fermentation of polydextrose in the large intestine and its beneficial effects." Beneficial Microbes 5, no. 3 (September 1, 2014): 305–13. http://dx.doi.org/10.3920/bm2013.0065.

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Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure. It resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes. Due to its complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly. This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas. The production of these metabolites continues in the distal part of the colon, which is usually considered to be depleted of saccharolytic fermentation substrates. The fermentation of polydextrose modifies the composition of the microbiota in the colon, and has been shown to impact appetite and satiety in humans and improve the gastrointestinal function. The purpose of this short review is to summarise the in vitro, in vivo and human studies investigating the fermentation properties of polydextrose in the large intestine.

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10

Guimarães, Ívina Catarina de Oliveira, Maria Helena Miguez da Rocha Leão, Carlos José Pimenta, Larissa de Oliveira Ferreira, and Eric Batista Ferreira. "Development and description of light functional dulce de leche with coffee." Ciência e Agrotecnologia 36, no. 2 (April 2012): 195–203. http://dx.doi.org/10.1590/s1413-70542012000200008.

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This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content.

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11

Porto, Maria Carolina Wanderley, Pamela Oliveira de Souza de de Azevedo, Felipe Rebello Lourenço, Attilio Converti, Michele Vitolo, and Ricardo Pinheiro de Souza Oliveira. "Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production." Microorganisms 10, no. 10 (September 24, 2022): 1898. http://dx.doi.org/10.3390/microorganisms10101898.

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Pediococcus pentosaceus was cultivated in MRS medium supplemented or not with polydextrose under different conditions in order to evaluate its effect on cell growth, lactic acid and bacteriocin-like inhibitory substance (BLIS) production. Independent variables were pH (4.0, 5.0, 6.0), rotational speed (50, 100, 150 rpm), polydextrose concentration (0.5, 1.0, 1.5%) and temperature (25, 30, 35 °C), while cell concentration and productivity after 24 h, maximum specific growth rate, specific rate of substrate (glucose) consumption, volumetric and specific lactic acid productivities, yields of biomass and lactic acid on consumed substrate were the dependent. The maximum cell concentration (10.24 ± 0.16 gX L−1) and productivity (0.42 ± 0.01gX L−1 h−1) were achieved at pH 6.0, 35 °C, 150 rpm using 1.5% polydextrose, while the maximum specific growth rate (0.99 ± 0.01 h−1) and yield of biomass (2.96 ± 0.34gX gS−1) were achieved at the same pH and polydextrose concentration, but at 25 °C and 50 rpm. The specific substrate consumption rate (0.09 ± 0.02 gS gX−1 h−1) and the volumetric lactic acid productivity (0.44 ± 0.02 gP L−1 h−1) were maximized at pH 6.0, 35 °C, 50 rpm and 0.5% polydextrose. BLIS produced in this last run displayed the highest antibacterial activity against Escherichia coli, while the same activity was displayed against Enterococcus faecium using 1.5% polydextrose. These results appear to be quite promising in view of possible production of this BLIS as an antibacterial agent in the food industry.

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12

Thomas, John W., Donna L. Brown, Daniel J. Hoch, John J. Leary, and Jarmila Dokladalova. "Determination of Polydextrose (Polymer) and Residual Monomers in Polydextrose by Liquid Chromatography." Journal of AOAC INTERNATIONAL 74, no. 3 (May 1, 1991): 571–74. http://dx.doi.org/10.1093/jaoac/74.3.571.

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Abstract A simple, liquid chromatographic method has been developed for determination of the reduced-calorie food additive polydextrose—a water soluble, 1 kilocalorie/gram bulking agent used extensively for manufacture of low-calorie food products. The method allows rapid determination of polydextrose content as well as determination of the minor components: dextrose, sorbitol, and 2 isomeric anhydroglucoses in bulk samples of polydextrose. The proposed method is superior to current Food Chemical Codex (FCC) methodologies for determination of polydextrose (phenol sulfuric acid spectrophotometry) and for determination of residual monomers [gas chromatographic (GC) determination as their trimethylsilyl derivatives]. The proposed method is more precise, considerably faster, and is safer to execute. The method uses a resin-based cation exchange column, 0.001N sulfuric acid mobile phase, and differential refractive index detection. Analyte response curves were linear; and data displayed good precision with coefficients of variation ranging from 1.1 to 1.6%. The efficiency, specificity, precision, and ruggedness of the method make it amenable to implementation in a routine quality control operation.

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13

Craig, Stuart A. S., James F. Holden, and Maha Y. Khaled. "Determination of Polydextrose as Dietary Fiber in Foods." Journal of AOAC INTERNATIONAL 83, no. 4 (July 1, 2000): 1006–12. http://dx.doi.org/10.1093/jaoac/83.4.1006.

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Abstract Polydextrose (Litesse®) provides physiological effects consistent with dietary fiber. However, AOAC methods for measuring total dietary fiber (TDF) in foods include an ethanol precipitation step in which polydextrose and similar carbohydrates are discarded and therefore not quantitated. This study describes a method developed to quantitate polydextrose in foods. The new method includes water extraction, centrifugal ultrafiltration, multienzyme hydrolysis, and anion exchange chromatography with electrochemical detection. Six foods were prepared with 4 levels of polydextrose to test the ruggedness of the method. Internal validation demonstrated the ruggedness of the method with recoveries ranging from 83 to 104% with an average of 95% (n = 24) and relative standard deviation of recoveries ranging from 0.7 to 13% with an average of 3.3% (n = 24). The value is added to that obtained for dietary fiber content of foods using the AOAC methods, to determine the TDF content of the food.

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14

Auerbach, Michael H., Stuart A. S. Craig, John F. Howlett, and Kenneth C. Hayes. "Caloric Availability of Polydextrose." Nutrition Reviews 65, no. 12 (June 28, 2008): 544–49. http://dx.doi.org/10.1111/j.1753-4887.2007.tb00279.x.

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15

KOBAYASHI, Tsuneo, and Harue YOSHINO. "Enzymatic hydrolysis of "Polydextrose"." Journal of the Japanese Society of Starch Science 36, no. 4 (1989): 283–86. http://dx.doi.org/10.5458/jag1972.36.283.

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16

Richter, Manfred, Rolf Grossklaus, and Peter Boczek. "Enzymatic Degradation of Polydextrose® and of a High-Molecular Polydextrose Fraction." Starch - Stärke 46, no. 1 (1994): 27–32. http://dx.doi.org/10.1002/star.19940460108.

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17

King, Neil A., Stuart A. S. Craig, Tammy Pepper, and John E. Blundell. "Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10 d." British Journal of Nutrition 93, no. 6 (June 2005): 911–15. http://dx.doi.org/10.1079/bjn20051431.

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The study assessed the independent and combined effect of two speciality carbohydrates (polydextrose and xylitol) on appetite. Eight female and seven male lean volunteers were recruited from the University of Leeds campus. Using a repeated measures design, volunteers completed four conditions in a counterbalanced order. Each condition varied according to the yoghurt formulation administered: a control yoghurt (C, yoghurt+25 g sucrose) and three experimental yoghurts (X, yoghurt+25 g xylitol; P, yoghurt+25 g polydextrose; and XP, yoghurt+12·5 g xylitol and 12·5 g polydextrose). Each condition lasted for 10 d during which volunteers consumed 200 g yoghurt on each day. On days 1 and 10, the short- and medium-term effects of yoghurt consumption were assessed by measuringad libitumlunch intake and subjective motivation to eat. The three experimental yoghurts (X, P and XP) induced a slight suppression of energy intake compared with the control (C) yoghurt, but the differences were not statistically significant. However, when the energy content of the yoghurt pre-loads were accounted for, there was a significant suppression of energy intake for P compared with C (P=0·002). The XP yoghurt induced a significantly stronger satiating effect (increase in subjective fullness) compared with C, both with (P=0·003) and without (P<0·001) the differential in energy content of the yoghurt pre-loads accounted for. The study demonstrated that pre-loads of xylitol and polydextrose caused a mild increase in satiety and suppression of energy intake, and that the effects persist after repeated daily administration. The effects exerted by the formulations containing xylitol and polydextrose did not arise from the differences in energy content of the yoghurtper se. Therefore, the usefulness of xylitol and polydextrose as ingredients in functional foods for appetite control are as a result of their lower energy content and suppression of appetite.

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18

Ansari, Fereshteh, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, and Seid Mahdi Jafari. "The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin." Foods 11, no. 21 (October 26, 2022): 3366. http://dx.doi.org/10.3390/foods11213366.

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The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.

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19

Dias, Sofia Sestito, Damarys de Souza Vergílio, Arthur Marroni Pereira, Suellen Jensen Klososki, Vanessa Aparecida Marcolino, Rayane Monique Sete da Cruz, Giselle Nobre Costa, Carlos Eduardo Barão, and Tatiana Colombo Pimentel. "Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance." Journal of Dairy Research 88, no. 1 (February 2021): 98–104. http://dx.doi.org/10.1017/s0022029921000121.

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AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

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20

Noffsinger, James B., Martha Emery, Daniel J. Hoch, and Jarmila Dokladalova. "Liquid Chromatographic Determination Of Polydextrose In Food Matrixes." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 51–53. http://dx.doi.org/10.1093/jaoac/73.1.51.

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Abstract A liquid chromatographic (LC) method has been developed to determine the content of polydextrose, a water-soluble 1 calorie/g bulking agent, in food matrixes such as cookies, cakes, fruit spreads, and chocolate toppings. This analysis, which requires use of a blank matrix, provides a feasible means to control the manufacture of foods containing this additive and provides a component for the accurate determination of the caloric value of a particular food product. The method involves aqueous extraction of the polydextrose from the food matrix followed by separation on a carbohydrate analysis column. The LC system uses a mobile phase of 0.005M CaS04*2H2o and a refractive index detector for quantitation. Polydextrose recoveries from the food matrixes varied from 91.5 to 100.9% with assay precision, expressed as coefficient of variation, ranging from 0.7 to 4.3%. Each error estimate was derived from 5 parallel determinations. The present methodology is precise and selective in contrast to the modified classical phenol-sulfuric acid colorimetric method for assaying carbohydrates, which had been used for polydextrose determination in food matrixes in the past. Because the coefficient of variation frequently exceeded 10%, replicate analyses were necessary to achieve quantitation.

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Astbury, Nerys M., Moira A. Taylor, and Ian A. Macdonald. "Polydextrose results in a dose-dependent reduction in ad libitum energy intake at a subsequent test meal." British Journal of Nutrition 110, no. 5 (January 23, 2013): 934–42. http://dx.doi.org/10.1017/s0007114512005776.

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Previous studies have reported that polydextrose can reduce food intake; however, the optimal dose required to achieve this effect is currently unknown. The present study investigated the effects of consuming a range of doses of polydextrose on appetite and energy intake (EI) using a randomised within-subject, cross-over design. For this purpose, twenty-one participants (n 12 men, n 9 women) consumed an 837 kJ liquid preload containing 0 g (control), 6·3, 12·5 or 25 g polydextrose. Subjective appetite ratings were collected using visual analogue scales and an ad libitum test meal was served 90 min later. Participants recorded EI for the remainder of the day in a food diary. Test meal EI following the control preload (5756 (sem 423) kJ) was significantly higher than following the 6·3 g (5048 (sem 384) kJ), 12·5 g (4722 (sem 384) kJ) and 25 g (4362 (sem 316) kJ) preloads (P< 0·05), and EI following the 6·3 g preload was significantly higher than following the 25 g preload (P< 0·01). There were no differences in self-reported EI during the remainder of the day between the preloads containing the varying doses of polydextrose. Total EI (breakfast+preload+ad libitum test meal+remainder of the day) was significantly higher when the control preload was consumed (12 051 (sem 805) kJ) compared with either the 12·5 g (10 854 (sem 589) kJ) or 25 g (10 658 (sem 506) kJ) preload (P< 0·05). These differences in EI were not accompanied by corresponding differences in subjective appetite ratings. In summary, polydextrose effectively reduces subsequent EI in a dose-dependent manner.

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22

Cooley, S., and G. Livesey. "The metabolizable energy value of Polydextrose® in a mixed diet fed to rats." British Journal of Nutrition 57, no. 2 (March 1987): 235–43. http://dx.doi.org/10.1079/bjn19870029.

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1. The digestible energy (DE) and metabolizable energy (ME) values of a commercial Polydextrose® product and the polymer that it contained were determined by metabolic energy balance in male Wistar rats and compared with values obtained by radiochemical balance using a radiochemical analogue. The energy values of the whole preparations and of the polymer fractions were estimated.2. In the energy-balance study of 6 d duration, 100 g maize starch/kg control diet were replaced by Polydextrose® to provide a test diet. Polydextrose® had no significant effects on food intake, body-weight gain, digestibility of nitrogen and N retention but significantly increased the water consumption to 143% of the control value (P < 0.05) and the water content of fresh faecal pellets from 548 (SE 10) to 646 (SE 15) g/kg wet weight (P < 0.01).3. By energy balance the DE in the Polydextrose® product and in the polymer that it contained were 13.5 and 12.8 (SE 1.9) kJ/g respectively. The corresponding ME values were 12.7 and 12.1 (SE 1.8) kJ/g respectively. These values were higher (P < 0.05) than the corresponding values obtained by the radiochemical balance procedure: DE 8.8 and 8.6 (SE 0.4) kJ/g polymer respectively and ME 8.0 and 7.8 (SE 0.5)kJ/g polymer respectively.4. These findings indicate relatively high energy values for Polydextrose® by comparison with previously published values and illustrate a potential difficulty when using energy values obtained by certain radiochemical methods to estimate the energy values of a mixed diet given to rats. Several alternative explanations of the discrepancies are advanced.

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23

Yang, Xian Qing, Xiao Bin Ma, Wan Ling Lin, and Lai Hao Li. "Formulation Optimization of Cryoprotectant for Crisp Grass Carp by Response Surface Methodology." Advanced Materials Research 1073-1076 (December 2014): 1782–88. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1782.

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The composite cryoprotectants was created using trehalose, polydextrose and sodium lactate. Response surface methodology based on the single-factor investigation was applied to explore optimal cryoprotectant solution formulation on salt soluble protein content of crisp grass carp, and compared to the traditional commercial cryoprotectants, then studied the optimal immersion time and effect of freeze-thaw treatment on crisp grass carp. The results indicate that the optimal formula of composite cryoprotectants is 4% trehalose, 6% polydextrose and 5% sodium lactate. Salt soluble protein content of the optimal cryoprotectants is higher than that traditional commercial cryoprotectants (4% sucrose +4% sorbitol) in crisp grass carp, and the optimal immersion time is 30min. The optimal composite cryoprotectants with low sweetness and low heat can prevent effectively protein from frozen denaturation. Thus the composite cryoprotectants of trehalose, polydextrose and sodium lactate can replace sucrose and sorbitol.

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Rana, M. S., P. C. Das, F. Yeasmin, and M. N. Islam. "Effect of polydextrose and stevia on quality characteristics of low-calorie biscuits." Food Research 4, no. 6 (August 7, 2020): 2011–19. http://dx.doi.org/10.26656/fr.2017.4(6).223.

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Lipid and sugar have important nutritional and technological functions in bakery products, but excessive intake may affect human health adversely. This study aimed at processing and quality evaluation of low-calorie biscuits by partial replacement of fat and sugar with polydextrose and 2.5% stevia solution, respectively. A total of 6 formulas and 16 samples of biscuit were developed to replace the amount of fat and sugar from 0 to 50%. For each formula (10 to 50% fat and sugar reduction), 3 biscuit samples were prepared with different proportion of polydextrose and stevia whilst exception for control (1 sample, 0% fat and sugar reduction). Analysis on physical properties of the developed biscuits showed that the diameter, thickness, spread ratio, mass, volume, density and compressive strength were changed with the change in fat and sugar content and values were found in the range of 3.57 - 3.9 cm, 0.5 - 0.7 cm, 5.58 - 7.10, 3.63 - 4.2 g, 5.03 - 8.34 cc, 0.49 - 0.74 g/cc and 9.383 - 16.441 kgf, respectively. Proximate nutritional components of the developed biscuit samples were varied significantly (p≤0.05) due to increasing of polydextrose and stevia, and the values were recorded as 4.36 - 4.99% for moisture, 7.81 - 8.91% protein, 11.37 - 17.88% fat, 1.09 - 1.24% ash and 68.65 - 73.72% total carbohydrate. The usage of 5 mL stevia solution and 3 g polydextrose to reduce 50% fat and 50% sugar resulted in lowering 12.59% calorie content than control biscuit. Concerning sensory evaluation, a noticeable significant difference was found among the developed biscuits at p≤0.05, whereas all samples got acceptable scores. However, this study revealed that the replacement of fat and sugar by polydextrose and stevia up to 50% in biscuits is acceptable without too appreciable changes in physico-chemical and sensory properties.

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Claramunt, Sara, Paul V. Schell, Manfred Kraut, Bruno F. Stengel, Christof F. Kuesters, and Roland Dittmeyer. "Process Intensification in a Double-Pipe Reactor with Additively Manufactured Internal Inserts." ChemEngineering 6, no. 6 (November 2, 2022): 85. http://dx.doi.org/10.3390/chemengineering6060085.

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The polycondensation reaction to produce polydextrose can be intensified by using micro-process engineering. Fluid Guiding Elements are additively manufactured internal inserts that have already shown their potential to intensify heat transfer in double-pipe heat exchangers. This study investigated the intensification of the polydextrose yield when these internal inserts were used. Different reactor lengths and internal inserts geometries, as well as different operating conditions, were analyzed. The experiments showed that the reactant concentration had no effect on the product yield. Furthermore, it was shown that the process could be intensified at higher temperatures, with relatively low residence times and lower pressures. It was confirmed that the good heat transfer characteristics of the internal inserts allow them to continuously evaporate water during the reaction and to further reach the required reaction temperature, thus shifting the equilibrium towards the desired product. These findings are of special significance for the optimization of the polycondensation reaction of polydextrose.

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Duncan, Peter, Catherine Enters-Weijnen, Nashmil Emami, Peter McLean, Tiago Nunes, Maurice Beaumont, Rafael Crabbe, et al. "Short-Term Daily Intake of Polydextrose Fiber Does Not Shorten Intestinal Transit Time in Constipated Adults: A Randomized Controlled Trial." Nutrients 10, no. 7 (July 19, 2018): 920. http://dx.doi.org/10.3390/nu10070920.

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Chronic constipation (CC) remains a common gastrointestinal (GI) disorder that conveys a substantial healthcare burden. Expert guidelines recommend increasing fiber intake, yet the clinical evidence to support this needs strengthening for specific fibers. The aim was to evaluate changes in intestinal transit time and GI symptoms in CC patients who consumed polydextrose. In a randomized, double-blind, placebo-controlled trial, 128 adults with CC received 8 g or 12 g polydextrose, or placebo, daily for 4 weeks. Transit time, as primary outcome, was assessed by radiopaque marker distribution after 2-weeks intervention. Bowel habits, GI symptoms and quality of life (QOL) were assessed by questionnaire, including the Patient-Assessment of Constipation (PAC) Symptoms (SYM), and PAC-QOL. Following 2-weeks intervention, no reduction was seen in transit time in any group and following 2- or 4-weeks intervention, no improvements were seen in stool frequency or consistency in any group. After 2-weeks intervention with 8 g/day polydextrose an improvement was seen in the PAC-SYM rectal score (p = 0.041). After 4-weeks intervention both rectal (p = 0.049) and stool (p = 0.029) scores improved while improvement in the QOL satisfaction score did not reach significance (p = 0.071). Overall, the results suggest that 2-weeks consumption of 8 or 12 g/day polydextrose does not significantly improve physiological measures of gut function in CC adults. Longer term consumption may improve clinical measures, but further studies will be required to substantiate this.

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Gałkowska, Dorota, Monika Południak, Mariusz Witczak, and Lesław Juszczak. "Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts." Polymers 12, no. 10 (September 27, 2020): 2224. http://dx.doi.org/10.3390/polym12102224.

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The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

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Khan, Sheeba, Shivani Rustagi, and Avinash Singh. "Optimization of composite flour-based sugarfree muffins." emergent Life Sciences Research 08, no. 02 (2022): 31–40. http://dx.doi.org/10.31783/elsr.2022.823140.

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Muffins are among high sucrose-containing bakery products enjoyed globally for their soft texture and great taste. Its excess consumption results in high-calorie intake, leading to many health problems such as diabetes, obesity, cardiovascular disorders, etc. Replacement of sucrose from muffins helps in the preparation of low-calorie bakery products. The objective of the current study was the preparation of sugar-free muffins and examining their effect on the height and textural attributes. Refined flour was replaced with millet-legume-based composite flour selected from our previous work. Statistical analysis was done using the central composite design of Design Expert, v.11. Polydextrose and guar-gum were the variables, and height, hardness, fracturability, springiness, adhesiveness, cohesiveness, and resilience were the responses in the experimental design. The ANOVA, R2, and R2 adjusted values for all the responses except cohesiveness and resilience showed a significant effect of polydextrose and guar-gum on the height and textural quality of sugarfree muffin. Replacement of sucrose resulted in muffins with lower height (p ˂0.01), more hardness, more fracturability, lesser springiness, adhesiveness (p˂0.05), and no significant effect on cohesiveness and resilience. Incorporating composite flour containing high fiber and protein in the muffin formulation may be another reason for the present findings. However, adding polydextrose and guar-gum to sugar-free muffins has helped to prepare low-calorie products with accepted quality attributes. The best solution from optimization with a design expert was polydextrose (12.627%) and guar-gum (0.707%) with a desirability value of 0.791. These sugar-free muffins will help the bakery industry achieve the new goal of preparing less energy-containing functional foods. In the future, this research will help food technologists and bakery experts to prepare sugar-free muffins with desirable quality

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Yue, Yuan, Ditte S. G. Nielsen, Sofia D. Forssten, Knud Erik B. Knudsen, Markku T. Saarinen, Arthur C. Ouwehand, and Stig Purup. "Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro." Applied Sciences 11, no. 9 (May 3, 2021): 4174. http://dx.doi.org/10.3390/app11094174.

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Many functional food ingredients improve intestinal barrier function through their colonic fermentation products short chain fatty acids (SCFAs). Effects of individual SCFAs have been well studied, but the effects of SCFA mixtures–colonic fermentation products have been rarely investigated. Therefore, this study used an EnteroMix semi-continuous model to simulate the colonic fermentation of three widely used food ingredients, polydextrose, lactitol and xylitol in vitro, and investigated the effects of their fermentation products on impaired colonic epithelial barrier function through a mucus-secreting human HT29-MTX-E12 cell model. Fermentation of polydextrose and lactitol produced mainly acetate, while fermentation of xylitol produced mainly butyrate and resulted in a much higher butyrate proportion. All fermentation products significantly improved intestinal barrier repairing as measured by increased transepithelial electrical resistance and decreased paracellular permeability. Among these, xylitol fermentation products exhibited better repairing effects than that of polydextrose and lactitol. Correlation analysis showed that the repairing effects were attribute to butyrate but not acetate or propionate, implying that in the fermentation products butyrate may play a major role in improving intestinal barrier function. Our results suggest that functional food ingredients that mainly produce butyrate during fermentation may be of more value for improving gut health related to chronic diseases.

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Abedinia, Ahmadreza, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda, and Jumardi Roslan. "Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics." Foods 10, no. 8 (July 30, 2021): 1761. http://dx.doi.org/10.3390/foods10081761.

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The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 °C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics.

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Fan, Rui Xia, Qing Wei Ping, Jian Zhang, and Hai Qiang Shi. "Degradation Rules of Glycan in Reed Ethanol/Water Cooking Process." Advanced Materials Research 781-784 (September 2013): 2618–22. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.2618.

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The degradation rules of glycan in reed ethanol/water cooking process were studied. The degradation rules of polydextrose and polyxylose were obtained in the cooking process by means of ion chromatography determination of glucose and xylose in the reed ethanol pulp content under different holding time. Results showed that cellulose (polydextrose) removal rate obviously was divided into two stages, rapid removal stage at the holding time of 0-90min and slow removal stage at the holding time of 90-210min; hemicellulose (xylan) removal rate was also divided into two stages, slow removal stage at the holding time of 0-60 min and rapid removal stage at the holding time from 60min until the end; meanwhile the change rules of lignin and ash content were achieved.

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Gonzaga, Driene Gomes, Rafaela Corrêa Pereira, Andressa Alvarenga Silva, Soraia Vilela Borges, João de Deus Souza Carneiro, Raimundo Vicente de Sousa, and Michel Cardoso de Angelis-Pereira. "In vivo effects of prebiotic sugar free Brazilian cerrado fruits jam." Nutrition & Food Science 48, no. 1 (February 12, 2018): 177–90. http://dx.doi.org/10.1108/nfs-04-2017-0061.

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Purpose The purpose of this research is to develop and characterize a sugar-free Brazilian mixed fruit jam, containing marolo, sweet passion fruit and soursop, enriched with polydextrose and fructooligosaccharides (FOS), and evaluate in vivo the effect of consumption of this product. Design/methodology/approach In total, 48 male rats were divided into six groups and fed a AIN-93M rodent diet supplemented with 10% jam enriched with different proportions of FOS and polydextrose. The effects on glycemic response, mineral utilization and fecal and histological characteristics were evaluated. Findings The addition of the jams enriched with the fibers in different levels based on current legislation, in the diet of the rats, for 30 days, did not affect significantly (p = 0.05) parameters such as daily mean consumption (DMC) and daily weight gain (DWG), fecal weight, mineral absorption, glycemic responses and glycemic index of the diets and histological parameters. Moisture and ether extract contents of the stool, however, were positively affect by these ingredients. These parameters were significantly higher (p < 0.05) in groups treated with FOS and polydextrose. Originality/value The sugar-free Brazilian mixed fruit jam besides to increase availability and add value to exotic Brazilian fruits could be an alimentary source of interest. However, more specific studies, aimed at questioning and confirming the optimal doses of prebiotics to normal and dysglycemic individuals and with longer duration, are needed.

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do Carmo, Mariane, Julia Walker, Daiana Novello, Valeria Caselato, Valdemiro Sgarbieri, Arthur Ouwehand, Nelson Andreollo, Priscila Hiane, and Elisvânia dos Santos. "Polydextrose: Physiological Function, and Effects on Health." Nutrients 8, no. 9 (September 8, 2016): 553. http://dx.doi.org/10.3390/nu8090553.

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Liu, Fuguo, Cuixia Sun, Di Wang, Fang Yuan, and Yanxiang Gao. "Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate." RSC Advances 5, no. 95 (2015): 78215–28. http://dx.doi.org/10.1039/c5ra15261e.

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Chlorogenic acid (CA)–lactoferrin (LF) conjugate prepared via alkali treatment was glycoslated with glucose (Glc) or polydextrose (PD) by the Maillard reaction, and the modification improved the functional properties of the conjugate.

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Auria, Indri Lovely, Neneng Siti Lathifah, Dainty Maternity, and Suharman Suharman. "PERBEDAAN KONSUMSI YOGURT MENGANDUNG POLYDEXTROSE DENGAN YOGURT TERHADAP KEJADIAN KONSTIPASI PADA IBU HAMIL." Jurnal Kebidanan Malahayati 6, no. 1 (January 31, 2020): 121–26. http://dx.doi.org/10.33024/jkm.v6i1.1689.

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ABSTRAK Latar Belakang Di Indonesia kasus konstipasi yang diderita oleh wanita hamil sekitar 4-30%, sedangkan konstipasi yang diderita masyarakat di atas usia lanjut sekitar 2-25% pada usia 60 tahun ke atas. Insiden konstipasi tersebut meningkat seiring dengan pertambahan umur dan penggunaan suplemen zat besi.Insiden konstipasi pada ibu hamil di Indonesia mencapai 15-20 % Tujuan dari penelitian ini adalah diketahui pengaruh konsumsi yogurt terhadap kejadian ibu hamil di BPM Fitri Hayati S.ST Bandar Lampung Tahun 2019. Metode Jenis penelitian kuantitatif, rancangan penelitian pendekatan quasi eksperimental deain dengan rancangan pretest-posttest with control group. sampel seluruh ibu hamil sebanyak 30 orang. 15 orang sebagai kelompok eksperimen dan 15 orang lainya sebagai kelompok control dengan teknik sampling purposive sampling. Analisa data dengan uji T-test independent. Hasil penelitian ini menunjukkan rata-rata frekuensi bab sesudah konsumsi yogurt yang mengandung polydextrose pada ibu hamil yang mengalami kontipasi di BPM Fitri Hayati S.ST Bandar Lampung Tahun 2019 yaitu 23.60 dan rata-rata frekuensi bab sebelum konsumsi yogurt pada ibu hamil yang mengalami kontipasi di BPM Fitri Hayati S.ST Bandar Lampung Tahun 2019 yaitu 19.20. Kesimpulan ada pengaruh pemberian konsumsi yogurt terhadap kejadian konstipasi pada ibu hamil di BPM Fitri Hayati S.ST Bandar Lampung Tahun 2019. Hasil uji t didapat p value 0,000 < α (0,05). Saran Dapat dijadikan sebagai metode nonfarmakologi untuk mengatasi kontipasi yang terjadi pada ibu hamil sengan mengkonsumsi Yogurt Polydextrose yang sangat efektif untuk menyembuhkan sembelit. Kata Kunci : Konsumsi Yogurt Polydextrose dan Yogurt,Kontipasi

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Iorgachova, Kateryna, Olga Makarova, and Karyne Avetisian. "USE OF STARCH SYRUPS IN THE PRODUCTION OF JELLY." International Conference on Technics, Technologies and Education, ICTTE 2019 (2019): 457–62. http://dx.doi.org/10.15547/ictte.2019.07.027.

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In the presented work the choice of starch syrup for the jelly products production has been substantiated. It was based on the analysis of the starch syrup carbohydrate profiles and recipes of jelly products. The influence of syrup on the rheological and structural-mechanical properties of jelly and aerated masses for a two-layer jelly has been determined. The expediency of polydextrose usage has been demonstrated. Its adding leads to the regulation of the jelly structure and foam layer for the samples with more than 50% of sugar replaced by starch syrup. Depending on the ratio of carbohydrates in jelly it was determined the amount of polydextrose adding of which provides the required firming and prebiotic properties of finish products. The change of physical-chemical, structural-mechanical, and organoleptic quality indices of two-layer jelly with modified carbohydrate composition has been investigated during storage.

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Yoshioka, Mayumi, Yoshiharu Shimomura, and Masashige Suzuki. "Dietary Polydextrose Affects the Large Intestine in Rats." Journal of Nutrition 124, no. 4 (April 1, 1994): 539–47. http://dx.doi.org/10.1093/jn/124.4.539.

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Santos, Elisvânia Freitas dos, Kathia Hitomi Tsuboi, Marina Rachel Araújo, Arthur C. Ouwehand, Nelson Adami Andreollo, and Celio Kenji Miyasaka. "Dietary polydextrose increases calcium absorption in normal rats." ABCD. Arquivos Brasileiros de Cirurgia Digestiva (São Paulo) 22, no. 4 (December 2009): 201–5. http://dx.doi.org/10.1590/s0102-67202009000400004.

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BACKGROUND: Gastric surgery is known to cause bone disorders, possibly related to an impaired capacity for the absorption of dietary calcium. AIM: To verify if polydextrose (PDX) could stimulate calcium absorption in partially gastrectomized and sham operated rats. METHODS: The rats were laparotomized (sham-operated control) or partially gastrectomized (Billroth II), in groups of 20 each. Half in each operated group were fed a control diet (AIN-93M) without PDX or the same diet containing (PDX 50g/Kg of diet) for eight weeks. The rats were divided into four subgroups: sham-operated and gastrectomized without PDX; sham-operated and gastrectomized with PDX. On the final day of the study, total blood was collected for determination of serum calcium concentration. RESULTS: In the diet with PDX, excretion of calcium in the feces was significantly lower than in the groups not receiving PDX, irrespective of the operation. Apparent calcium absorption and serum calcium was higher in the sham operated PDX fed group than in the control group. In sham operated rats, the calcium concentration in bone was higher in the PDX fed group. CONCLUSION: The polydextrose feeding increased calcium absorption and bone calcium concentration in normal rats, which may be relevant for decreasing the risk of osteoporosis. Partially gastrectomy did not affect the bone calcium concentration in 56 days of experimental period.

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Hwang, Jae-Kwan, Chul-Jin Kim, and Chong-Tal Kim. "Production of Glucooligosaccharides and Polydextrose by Extrusion Reactor." Starch - Stärke 50, no. 2-3 (March 1998): 104–7. http://dx.doi.org/10.1002/(sici)1521-379x(199803)50:2/3<104::aid-star104>3.0.co;2-b.

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Marinho, Julia Fernanda Urbano, Marcella Chalella Mazzocato, Fabricio Luiz Tulini, Marluci Palazzolli Silva, Elaine Cristina Pereira de Martinis, and Carmen Sílvia Fávaro-Trindade. "Evaluation of probiotic and synbiotic jussara sorbets." Nutrition & Food Science 50, no. 2 (August 12, 2019): 373–83. http://dx.doi.org/10.1108/nfs-03-2019-0102.

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Purpose The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose. Design/methodology/approach Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent. Findings All sorbets exhibited low calorific value, with no difference between them (p = 0.96). The synbiotic samples (S3 and S5) showed the higher carbohydrate (30.4 and 30.2 per cent) and crude fiber content (0.4 and 0.5 per cent). Regarding to sensory acceptance, the probiotic samples (S2 and S4) presented greater global acceptability (averages acceptance 6.4 and 6.6, respectively) while the polydextrose samples (S3 and S5) showed low values (5.9 for both samples), although this prebiotic was able to increase the overrun to values above 40 per cent. Practical implications The functional jussara sorbets are a promising possibility for diversification of the probiotic foods already offered. The combination of its probiotic, prebiotic and bioactive properties can provide technological improvement and superior nutritional quality, with good sensorial acceptance. Likewise, jussara pulp showed nutritional properties favorable to its application in the food industry, which can help preserve its endangered palm tree. Originality/value The probiotics and synbiotics jussara sorbets showed to be adequate as a lactose-free and low-calorie functional product, with high nutritional, commercial and ecological value. Also, it was possible to notice that while the addition of probiotics improved the sensorial acceptance of jussara sorbets, polydextrose raised the technological quality by increasing its overrun.

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Mäkeläinen, H., M. Saarinen, J. Stowell, N. Rautonen, and A. Ouwehand. "Xylo-oligosaccharides and lactitol promote the growth of Bifidobacterium lactis and Lactobacillus species in pure cultures." Beneficial Microbes 1, no. 2 (June 1, 2010): 139–48. http://dx.doi.org/10.3920/bm2009.0029.

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The current screening study aimed at identifying promising prebiotic and synbiotic candidates. The fermentation of xylo-oligosaccharides, xylan, galacto-oligosaccharide, fructo-oligosaccharide, polydextrose, lactitol, gentiobiose and pullulan was investigated in vitro. The ability of these established and potential prebiotic candidates to function as a sole carbon source for probiotic (Bifidobacterium and Lactobacillus), intestinal and potential pathogenic microbes (Eubacterium, Bacteroides, Clostridium, Escherichia coli, Salmonella, and Staphylococcus) was assessed in pure cultures. Xylo-oligosaccharides were fermented with high specificity by the tested Bifidobacterium lactis strains and lactitol by lactobacilli, whereas galacto-oligosaccharides, fructo-oligosaccharides and gentiobiose were utilised by a larger group of microbes. Xylan, polydextrose and pullulan were utilised to a limited extent by only a few of the tested microbes. The results of this screening study indicate that xylo-oligosaccharides and lactitol support the growth of a limited number of beneficial microbes in pure cultures. Such a high degree of specificity has not been previously reported for established prebiotics. Based on these results, the most promising prebiotics and synbiotic combinations can be selected for further testing.

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KIM, KWANG-OK, LAURA HANSEN, and CAROLE SETSER. "Phase Transitions of Wheat Starch-Water Systems Containing Polydextrose." Journal of Food Science 51, no. 4 (July 1986): 1095–97. http://dx.doi.org/10.1111/j.1365-2621.1986.tb11249.x.

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Pronczuk, Andrzej, and K. C. Hayes. "Hypocholesterolemic effect of dietary polydextrose in gerbils and humans." Nutrition Research 26, no. 1 (January 2006): 27–31. http://dx.doi.org/10.1016/j.nutres.2005.10.004.

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Weimer, P. J., and S. M. Abrams. "In vitro fermentation of polydextrose by bovine ruminal microorganisms." Animal Feed Science and Technology 93, no. 1-2 (September 2001): 115–23. http://dx.doi.org/10.1016/s0377-8401(01)00256-5.

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Chaudhary, Vinita, Darryl M. Small, and Stefan Kasapis. "Structural studies on matrices of deacylated gellan with polydextrose." Food Chemistry 137, no. 1-4 (April 2013): 37–44. http://dx.doi.org/10.1016/j.foodchem.2012.10.009.

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Beynen. "Impact of Dietary Polydextrose on Clinical Signs of Canine Osteoarthritis." American Journal of Animal and Veterinary Sciences 6, no. 3 (March 1, 2011): 93–99. http://dx.doi.org/10.3844/ajavsp.2011.93.99.

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Chikamatsu, Kaori, Chikako Kitano, Yuka Sato, Masako Fujita, Motoyuki Ishiguro, Toshio Ohkuma, Toshiharu Ikutaka, and Takahiro Hirano. "Efficacy of polydextrose in treating the constipation of hemodialysis patients." Nihon Toseki Igakkai Zasshi 28, no. 1 (1995): 77–81. http://dx.doi.org/10.4009/jsdt.28.77.

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Lamichhane, Santosh, Christian C. Yde, Sofia Forssten, Arthur C. Ouwehand, Markku Saarinen, Henrik Max Jensen, Glenn R. Gibson, Robert Rastall, Francesca Fava, and Hanne Christine Bertram. "Impact of Dietary Polydextrose Fiber on the Human Gut Metabolome." Journal of Agricultural and Food Chemistry 62, no. 40 (September 26, 2014): 9944–51. http://dx.doi.org/10.1021/jf5031218.

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Kamel, B. S., and V. F. Rasper. "Development of Low Calorie Cakes Utilizing Emulsifiers, Sorbitol and Polydextrose." Canadian Institute of Food Science and Technology Journal 20, no. 5 (December 1987): 318. http://dx.doi.org/10.1016/s0315-5463(87)71268-1.

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Schirmer, M., M. Jekle, E. Arendt, and T. Becker. "Physicochemical interactions of polydextrose for sucrose replacement in pound cake." Food Research International 48, no. 1 (August 2012): 291–98. http://dx.doi.org/10.1016/j.foodres.2012.05.003.

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