Development of Low-Calorie Sugar and Functional Jujube Food Using Biotransformation

Jujube juice just became a low-calorie sweetener source

You already know allulose. You may not know jujube. This study connects them. Researchers converted the natural sugars in jujube juice into D-allulose using enzymes. The result is a low-calorie sweetener system with functional food potential.

Background

Jujube, also called red date, is a familiar ingredient in Asian food systems. It adds sweetness, color, and nutritional value. But its sugar profile is mostly glucose and fructose. That limits its use in reduced-calorie products. Enzymatic biotransformation changes the game. The paper behind this article, published with DOI 10.1002/fsn3.963, demonstrates a practical route in concentrated jujube juice.

What the study did

The team used D-glucose isomerase and D-allulose 3-epimerase. These enzymes act on the glucose and fructose in jujube juice to form D-allulose. D-allulose is a low-calorie sweetener with a sugar-like taste. The reaction happened directly in the juice. That matters for formulators who want fruit-based sweetening without a separate refining step.

Key findings

The numbers stand out. Under optimal reaction conditions, D-allulose reached 110 g/L in concentrated jujube juice. At the same time, glucose dropped by 13.4% and fructose by 18.1%. The sugar profile moved in the right direction. The paper also reports a physiological effect. Oral D-allulose triggered GLP-1 release and activated vagal afferent signals. That pathway led to reduced food intake and improved glucose tolerance.

Sugar component	Change after enzymatic treatment
D-allulose	Produced at 110 g/L
Glucose	Reduced by 13.4%
Fructose	Reduced by 18.1%

What it means for manufacturers

This changes the ingredient math. Jujube juice can become more than a flavor carrier. It can supply allulose directly in a fruit-based matrix. That opens clean-label options. You avoid adding standalone allulose to a formula. Instead, the allulose is made inside the jujube ingredient itself.

Ingredient buyers should watch this route. It uses food-grade enzymes and a familiar raw material. The process happens in the juice, not in a distant refinery. For bakery, beverage, and confectionery applications, that could simplify sourcing.

Scale-up questions remain. The paper shows a bench process in concentrated juice. You would need to validate enzyme loading, reaction time, temperature, and downstream handling. But the starting point is strong.

FAQ

Can I apply this to other fruit juices? The study focuses on jujube. Because the enzymes target glucose and fructose, other high-sugar fruit juices could work. You will need your own trials to confirm conversion rates and flavor impact.

Does the final juice still taste like jujube? The paper does not include sensory data. The process reduces part of the glucose and fructose while creating allulose. Expect some sweetness changes. The jujube matrix remains, but flavor stability after enzyme treatment needs testing.

Is this a replacement for standalone allulose?

No. It is a complementary route. Standalone allulose gives you precise dosing and broad application flexibility. The jujube route gives you a fruit-based preformulated sweetener system. Both belong in a formulator’s toolbox.

For food formulators, the practical path is clear. Jujube juice plus two enzymes produces a low-calorie sweet fruit base. With 110 g/L allulose, physiological benefits, and a clean-label story, this biotransformation deserves a place on your shortlist.