Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose

Hyo Won Kim, Sung Hee Han, Seog Won Lee, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


This study evaluated the applicability of isomaltulose as a sucrose substitute in the osmotic extraction of Prunus mume fruit juice. Isomaltulose (20 mM) significantly reduced the uptake of a fluorescent tracer—2-[N-(7-nitrobenz-2-oxa-1,3-diaxol-4-yl) amino]-2-deoxyglucose. Juice extracted by isomaltulose had similar pH and titratable acidity values to those of the other sugars. Citric and malic acids were the main organic acids in the extracted juices. The radical-scavenging ability of the plum juice extracted by isomaltulose was significantly higher than in juices extracted by other sugars (p < 0.05) and polyphenols content of the juice was also significantly higher than those of other sugars. The blood glucose level of P. mume juice extracted by fructose or isomaltulose was increased slowly compared to the juice extracted by sucrose. Therefore, the use of isomaltulose or an isomaltulose mixture in the manufacture of P. mume juice will help maintain health by reducing sugar intake.

Original languageEnglish
Pages (from-to)1599-1605
Number of pages7
JournalFood Science and Biotechnology
Issue number6
Publication statusPublished - 2018 Dec 1


  • Blood glucose
  • Isomaltulose
  • Osmotic extraction
  • Prunus mume

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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