In the heart of Thailand, researchers have unlocked a novel method to produce a promising prebiotic compound using a simple, abundant fruit: the longan. This breakthrough, led by Nalapat Leangnim from Chiang Mai University, could pave the way for innovative, healthier food additives, particularly benefiting those managing obesity and diabetes.
The study, published in *Carbohydrate Polymer Technologies and Applications* (formerly known as *Carbohydrate Polymers*), focuses on neokestose, a short-chain fructooligosaccharide known for its prebiotic properties. Leangnim and his team have developed a sequential fermentation process using Daw longan (Dimocarpus longan L. cv. Daw) as the sole substrate, making the production process more efficient and sustainable.
The process involves two stages of fermentation. First, longan fruit pulp extract (LFPE) is fermented by *Xanthophyllomyces dendrorhous* TISTR 5730. Once the neokestose content peaks, the broth is heated to inactivate the cells and 6G-fructofuranosidase, which helps in selectively removing simple sugar residues. The second stage involves sequential fermentation by *Candida orthopsilosis* FLA44.2. This two-step process not only shortens the production time but also enhances the purity of neokestose.
“By inducing the seed inoculum with sucrose, we significantly reduced the time required for neokestose production and purification,” Leangnim explained. The optimal conditions yielded a neokestose content of 104.86 ± 2.30 g/L with a purity of 98.3%. After partial decolorization, deodorization, and concentration, the neokestose appears as a yellow to amber syrup, resistant to simulated gastrointestinal conditions and fermentable by tested probiotics.
The commercial implications of this research are substantial. Neokestose, with its sweetness and prebiotic properties, offers a healthier alternative to traditional sweeteners. Its potential to reduce calorie intake makes it particularly attractive for the food and beverage industry, especially in products targeting health-conscious consumers and those with specific dietary needs.
“This research opens up new avenues for the food industry to develop products that are not only delicious but also beneficial for health,” Leangnim noted. The use of longan, a fruit widely cultivated in tropical regions, further enhances the sustainability of the process, making it an attractive option for agritech and food tech companies.
The study’s findings could also inspire further research into other fruits and agricultural by-products, exploring their potential to produce valuable compounds. As the world seeks healthier and more sustainable food options, this research provides a promising path forward, blending traditional agriculture with cutting-edge biotechnology.
In the broader context, this breakthrough underscores the importance of interdisciplinary research, combining biochemistry, food science, and agricultural innovation. It highlights the potential for agritech to drive significant advancements in food technology, ultimately benefiting consumers and the environment alike. As the food industry continues to evolve, such innovations will be crucial in meeting the demands for healthier, more sustainable products.