Biotransformation of Jujube Juice into Low-Calorie Sugar and Functional Jujube Foods

Jujube juice can do more than taste sweet. Enzymes can convert its glucose and fructose into D-allulose. The study, DOI 10.1002/fsn3.963, shows concentrated jujube juice reaching 110 g/L of D-allulose. That is a specific and workable number.

Why Jujube Juice?

Jujube juice naturally contains glucose and fructose. Those are exactly the raw materials needed for D-allulose production. The study uses two enzymes. D-glucose isomerase and D-allulose 3-epimerase do the conversion. The result is a low-calorie sweetener made inside the fruit juice itself.

The sugars already present in the juice become the product.

What the Study Did

Researchers applied the two enzymes to concentrated jujube juice. They optimized the reaction conditions. At the best conditions, the process produced 110 g/L of D-allulose.

They also looked at what D-allulose does after oral intake. It induced GLP-1 release. It activated vagal afferent signals. Those signals led to reduced food intake and improved glucose tolerance.

Key Findings

The sugar shifts were clear. Glucose and fructose did not just stay in the juice. They converted into D-allulose.

Sugar	Change
Glucose	Down 13.4%
Fructose	Down 18.1%
D-allulose	Up to 110 g/L

The physiological results add another layer. This is not just a sweetness swap. The study links D-allulose intake to appetite-related signaling and glucose handling.

What It Means for Manufacturers

Ingredient buyers can look at jujube juice as a functional base. The enzymes convert the fruit’s own sugars into a low-calorie sweetener. That happens at a concentration formulators can work with.

The GLP-1 response matters for product positioning. Reduced food intake and improved glucose tolerance are relevant endpoints for weight-management or glucose-control product concepts. The data came from oral administration, which fits a food format.

Regulatory status still varies by market. The science is in hand. The approvals are separate.

FAQ

How much D-allulose did the jujube juice produce?

Concentrated jujube juice reached 110 g/L of D-allulose under optimal reaction conditions.

Which sugars decreased?

Glucose decreased by 13.4% and fructose decreased by 18.1%.

What happens after oral D-allulose intake?

Oral D-allulose induced GLP-1 release and activated vagal afferent signals. This led to reduced food intake and improved glucose tolerance.

Jujube already works as a fruit ingredient. Now it can work as a metabolic one too. The sugar shift is real, and so is the biological signal. That combination gives manufacturers a fresh angle on low-calorie jujube foods.