Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro

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Abstract

The objective was to evaluate the potential of birch xylan as a food hydrocolloid and dietary fibre. High-molecular weight xylan was isolated from birch kraft pulp by alkaline extraction, and enzymaticallyhydrolysed. Fermentability of xylans was evaluated using an in vitro colon model and performance as ahydrocolloid was studied in low-fat acid milk gels (1.5% and 3% w/w). Texture of the gels and water holdingcapacity of xylans were compared with inulin, fructooligosaccharide and xylooligosaccharide. Xylansshowed slower fermentation rate by faecal microbiota than the references. Xylan-enriched acid milk gels(3% w/w) had improved water holding capacity (over 2-fold) and showed lower spontaneous syneresis,firmness and elasticity when compared to control (no hydrocolloids) or to references. In conclusion,birch xylan improved texture of low-fat acid milk gel applications, and the slow in vitro fermentationrate predicts lower incidence of intestinal discomfort in comparison to the commercial references.
Original languageEnglish
Pages (from-to)305-312
JournalCarbohydrate Polymers
Volume154
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

Xylans
Colloids
Pulp
Gels
Acids
Oils and fats
Textures
Fats
Inulin
Water
Kraft pulp
Fermentation
Milk
Elasticity
Molecular weight

Keywords

  • birch pulp xylan
  • acid milk gel
  • in vitro colonic fermentation
  • gas pressure evolution
  • short-chain fatty acid

Cite this

@article{da298a93bb4441eb9daa3fcf2987263a,
title = "Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro",
abstract = "The objective was to evaluate the potential of birch xylan as a food hydrocolloid and dietary fibre. High-molecular weight xylan was isolated from birch kraft pulp by alkaline extraction, and enzymaticallyhydrolysed. Fermentability of xylans was evaluated using an in vitro colon model and performance as ahydrocolloid was studied in low-fat acid milk gels (1.5{\%} and 3{\%} w/w). Texture of the gels and water holdingcapacity of xylans were compared with inulin, fructooligosaccharide and xylooligosaccharide. Xylansshowed slower fermentation rate by faecal microbiota than the references. Xylan-enriched acid milk gels(3{\%} w/w) had improved water holding capacity (over 2-fold) and showed lower spontaneous syneresis,firmness and elasticity when compared to control (no hydrocolloids) or to references. In conclusion,birch xylan improved texture of low-fat acid milk gel applications, and the slow in vitro fermentationrate predicts lower incidence of intestinal discomfort in comparison to the commercial references.",
keywords = "birch pulp xylan, acid milk gel, in vitro colonic fermentation, gas pressure evolution, short-chain fatty acid",
author = "Natalia Rosa-Sibakov and Terhi Hakala and Nesli Sozer and Emilia Nordlund and Kaisa Poutanen and Anna-Marja Aura",
year = "2016",
doi = "10.1016/j.carbpol.2016.06.028",
language = "English",
volume = "154",
pages = "305--312",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Elsevier",

}

TY - JOUR

T1 - Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro

AU - Rosa-Sibakov, Natalia

AU - Hakala, Terhi

AU - Sozer, Nesli

AU - Nordlund, Emilia

AU - Poutanen, Kaisa

AU - Aura, Anna-Marja

PY - 2016

Y1 - 2016

N2 - The objective was to evaluate the potential of birch xylan as a food hydrocolloid and dietary fibre. High-molecular weight xylan was isolated from birch kraft pulp by alkaline extraction, and enzymaticallyhydrolysed. Fermentability of xylans was evaluated using an in vitro colon model and performance as ahydrocolloid was studied in low-fat acid milk gels (1.5% and 3% w/w). Texture of the gels and water holdingcapacity of xylans were compared with inulin, fructooligosaccharide and xylooligosaccharide. Xylansshowed slower fermentation rate by faecal microbiota than the references. Xylan-enriched acid milk gels(3% w/w) had improved water holding capacity (over 2-fold) and showed lower spontaneous syneresis,firmness and elasticity when compared to control (no hydrocolloids) or to references. In conclusion,birch xylan improved texture of low-fat acid milk gel applications, and the slow in vitro fermentationrate predicts lower incidence of intestinal discomfort in comparison to the commercial references.

AB - The objective was to evaluate the potential of birch xylan as a food hydrocolloid and dietary fibre. High-molecular weight xylan was isolated from birch kraft pulp by alkaline extraction, and enzymaticallyhydrolysed. Fermentability of xylans was evaluated using an in vitro colon model and performance as ahydrocolloid was studied in low-fat acid milk gels (1.5% and 3% w/w). Texture of the gels and water holdingcapacity of xylans were compared with inulin, fructooligosaccharide and xylooligosaccharide. Xylansshowed slower fermentation rate by faecal microbiota than the references. Xylan-enriched acid milk gels(3% w/w) had improved water holding capacity (over 2-fold) and showed lower spontaneous syneresis,firmness and elasticity when compared to control (no hydrocolloids) or to references. In conclusion,birch xylan improved texture of low-fat acid milk gel applications, and the slow in vitro fermentationrate predicts lower incidence of intestinal discomfort in comparison to the commercial references.

KW - birch pulp xylan

KW - acid milk gel

KW - in vitro colonic fermentation

KW - gas pressure evolution

KW - short-chain fatty acid

U2 - 10.1016/j.carbpol.2016.06.028

DO - 10.1016/j.carbpol.2016.06.028

M3 - Article

VL - 154

SP - 305

EP - 312

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

ER -