Obtainment, quantification and use of lactulose as a functional food – a review

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dc.creatorFernanda Caspers ZIMMER
dc.creatorAline Kirie GOHARA
dc.creatorAloisio Henrique Pereira de SOUZA
dc.creatorMakoto MATSUSHITA
dc.creatorNilson Evelázio de SOUZA
dc.creatorAngela Claudia RODRIGUES
dc.date2017
dc.date.accessioned2026-07-07T04:17:52Z
dc.descriptionWhey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions and high yield. This manuscript provides information about various techniques used to produce lactulose, its purification and analysis, as well as its mechanisms of action and alternative applications in food products and medicines.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953544001
dc.identifier.urihttp://hdl.handle.net/123456789/456863
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37
dc.subjectAgrociencias
dc.titleObtainment, quantification and use of lactulose as a functional food – a review
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos