Development of a characterization prediction method for subcritical water treatment of food processing residues

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05469
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Kyoto University
• Principal Investigator: Kobayashi Takashi 京都大学, 農学研究科, 助教 (70416311)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 亜臨界水 / 希少糖 / 異性化

Outline of Final Research Achievements

As a model for subcritical water treatment of food processing residues, this study focused on sugars and analyzed their reaction behavior in subcritical water. We then attempted to predict and express the results of the treatment, but it was difficult to predict by AI. Therefore, we analyzed the reaction behavior of sugars and changed the target to the development of rare sugar production process.
When reducing sugars are treated with subcritical water, isomerization occurs and rare sugars are produced; but the yield has conventionally been low. Therefore, we added buffer solution or eggshells, and investigated the effects of the additives on behaviors of the rare sugar formation. As a result, reducing sugars were easily isomerized in buffer solution or in the presence of eggshells, and the yield of rare sugars was improved by neutralizing byproducts, i.e. organic acids. Furthermore, the calcium ion concentration could be also increased.

Free Research Field

食品工学

Academic Significance and Societal Importance of the Research Achievements

高齢化などに伴うフレイルにより、社会支出の増加に繋がっている。希少糖はフレイルのリスク低減に資すると考えられる。本研究では、還元糖の異性化により希少糖を製造する技術を提案できた。また、副生する有機酸により、溶液中のカルシウムイオン濃度も高めることができ、新規機能性食品素材の製造法ともなり得ることが示唆された。このように、希少糖とカルシウムの双方を含む食品原料を提供できるようになれば、健康増進社会の推進に資するとともに、亜臨界水処理に関連する技術革新と関連産業の発展にも寄与できる。