In a significant breakthrough, researchers on the Indian Institute of Know-how in Guwahati (IIT-G) have developed an ultrasound-assisted fermentation technique to supply a protected substitute for sugar which has potential anti-diabetic and anti-obesogenic results.
The substitute – ‘Xylitol’ – is produced from bagasse (the residue left after crushing sugarcane) and the method overcomes operational limitations of chemical strategies of synthesis and time delays related to standard fermentation, the IIT-G media cell stated on Tuesday.
“With rising consciousness of the opposed results of white sugar (sucrose), not just for sufferers with diabetes, but in addition for basic well being, there was an increase within the consumption of protected different sweeteners,” an official launch stated.
“Xylitol, a sugar alcohol derived from pure merchandise, has potential anti-diabetic and anti-obesogenic results, is a gentle pre-biotic and protects enamel in opposition to caries,” it added.
The analysis workforce, led by professor VS Moholkar of the institute’s chemical engineering division, included Dr Belachew Zegale Tizazu and Dr Kuldeep Roy who co-authored the analysis papers. The analysis has been revealed in two peer-reviewed journals – Bioresource Know-how and Ultrasonics Sonochemistry.
“The usage of ultrasound through the fermentation course of not solely diminished the time of fermentation to fifteen hours (in opposition to virtually 48 hours within the standard processes), but in addition elevated the product yield by virtually 20%,” Moholkar stated.
Additionally Learn:Calorie-free sweeteners have an effect on microbiome and glycemic response: Examine
“Researchers used just one.5 hours of ultrasonication throughout fermentation. Thus, xylitol manufacturing from bagasse utilizing ultrasonic fermentation is a possible alternative for ahead integration of sugarcane industries in India,” he added.
Xylitol is industrially produced by a chemical response wherein D-xylose, a expensive chemical, is handled with nickel catalyst at very excessive temperatures and pressures that makes the method extremely vitality consuming.
Solely 8-15% of the xylose is transformed to xylitol and the tactic requires intensive separation and purification steps, all of which translate to a excessive worth for the buyer.
As fermentation is a sluggish course of that takes a number of hours, it poses a significant hurdle in utilizing these processes on industrial scales. To beat each problems with extra vitality consumption and lengthy length taken for fermentation, IIT-G researchers used two approaches.
First, they used sugarcane bagasse, the waste fibrous materials produced after extracting juice from sugarcane, because the uncooked materials. This overcomes the associated fee limitations of present xylitol synthesis strategies and offers a technique to upcycle a waste product.
Secondly, they used a brand new kind of fermentation course of whereby the microbe-induced synthesis of xylitol is hastened by the appliance of ultrasound waves.
“Beneath regular situations, the fermentation of the xylose to xylitol would take 48 hours, however the workforce hastened the method by subjecting the combination to ultrasound waves,” the IIT-G launch stated.
“With out ultrasound, solely 0.53g xylitol was produced per gram of xylose, however on subjecting the method to ultrasound, the yield was 0.61g/gram of xylose. This interprets to 170 g of xylitol per kilogram of bagasse,” it added.
The yield will be elevated to 0.66g/gram of xylose and the fermentation time diminished to fifteen hours by immobilising the yeast in polyurethane foam.
“The current analysis has been carried out on laboratory scale. Industrial implementation of sonic fermentation requires the design of high-power sources of ultrasound for large-scale fermenters, which in flip requires large-scale transducers and RF amplifiers, which stays a significant technical problem,” Moholkar stated.