{"id":21826,"date":"2025-04-22T15:45:58","date_gmt":"2025-04-22T08:45:58","guid":{"rendered":"https:\/\/thaipropertynews.com\/feeds\/?p=21826"},"modified":"2025-04-22T15:45:58","modified_gmt":"2025-04-22T08:45:58","slug":"chulas-breakthrough-arto-sucrose-reduces-tech-cuts-sugar-in-fruits-by-65-and-converts-to-prebiotics-for-healthier-eating","status":"publish","type":"post","link":"https:\/\/thaipropertynews.com\/feeds\/?p=21826","title":{"rendered":"Chula’s Breakthrough Arto Sucrose-reduces Tech Cuts Sugar in Fruits by 65% and Converts to Prebiotics for Healthier Eating"},"content":{"rendered":"

BANGKOK<\/span><\/span>, April 22, 2025<\/span><\/span> \/PRNewswire\/ — Professor Dr.\u00a0Supaart Sirikantaramas<\/b>, a lecturer at the Department of Biochemistry, Faculty of Science<\/a>, and the Center of Excellence in Molecular Crop, Chulalongkorn University<\/span><\/a>, has developed\u00a0Arto Sucrose-Reduced Technology<\/a>\u2014a groundbreaking enzyme-based innovation that transforms sucrose in fruits into prebiotics. This technology enables up to a\u00a065% reduction in sugar content<\/b>\u00a0while preserving essential nutrients, making high-sugar fruits such as\u00a0durian, mango, and banana<\/b>\u00a0healthier for consumption.<\/p>\n

\n

\"Chula\u2019s <\/a>
Chula\u2019s Breakthrough Arto Sucrose-reduces Tech Cuts Sugar in Fruits by 65% and Converts to Prebiotics for Healthier Eating<\/span><\/p>\n<\/div>\n

Dr. Supaart was inspired by the dual challenge of managing\u00a0Thailand’s<\/span> oversupply of high-sugar fruits<\/b>\u00a0and addressing public health concerns related to excessive sugar intake, which is linked to chronic conditions such as\u00a0diabetes and cardiovascular disease<\/b>. Through a proprietary formulation of\u00a0commercially available enzymes<\/b>, the Arto process\u00a0converts sucrose into prebiotic compounds<\/b>\u2014non-digestible carbohydrates that support\u00a0gut microbiota health<\/b>.<\/p>\n

The technology is versatile, functioning effectively with both\u00a0fresh and dried fruits<\/b>, and is suitable for incorporation into a variety of food products. In collaboration with\u00a0local farming communities<\/b>, surplus produce is transformed into\u00a0value-added items<\/b>\u00a0such as sugar-reduced\u00a0dried bananas<\/b>,\u00a0mango smoothies<\/b>,\u00a0flourless banana cakes<\/b>, and\u00a0choco banana sherbet<\/b>. Although Arto offers finished products, its primary focus is on the production and sale of\u00a0sugar-reduced fruit pur\u00e9e<\/b>\u00a0for use in\u00a0industrial food applications<\/b>.<\/p>\n

The project is supported by\u00a0Chula Spin-Off\u00a0<\/a><\/b>and the\u00a0CU Innovation Hub<\/a><\/b>, which have provided essential resources, including\u00a0business development training, funding opportunities<\/b>, and\u00a0commercialization guidance<\/b>. Arto aligns with global health-conscious food trends, especially in regions like\u00a0Europe<\/span><\/b>, where demand for high-sugar fruit juices is declining due to increasing awareness of sugar-related health risks.<\/p>\n

Looking ahead, Dr. Supaart and his research team are expanding their work to explore\u00a0enzyme-assisted conversions of starches into functional nutrients<\/b>, further contributing to the development of health-promoting food technologies. However,\u00a0scaling up production<\/b>\u00a0and\u00a0integrating the technology into industrial food systems<\/b>\u00a0remain key challenges to widespread adoption.<\/p>\n

Dr. Supaart emphasizes the critical need to\u00a0bridge scientific research with real-world applications<\/b>, fostering collaboration with\u00a0entrepreneurs and communities<\/b>\u00a0to ensure the successful\u00a0commercialization of Arto technology<\/b>. For consumers seeking\u00a0guilt-free desserts<\/b>\u00a0and\u00a0healthier fruit-based alternatives<\/b>, Arto’s sugar-reduced innovations offer a promising solution.<\/p>\n

For more information, visit www.innophytotech.com<\/a><\/u><\/p>\n

Read the full article at https:\/\/www.chula.ac.th\/en\/highlight\/232419\/<\/a>\u00a0<\/p>\n

CONTACT: Chula Communication Center, Pataraporn.r@chula.ac.th<\/a>\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

<\/p>\n

BANGKOK<\/span><\/span>, April 22, 2025<\/span><\/span> \/PRNewswire\/ — Professor Dr.\u00a0Supaart Sirikantaramas<\/b>, a lecturer at the Department of Biochemistry, Faculty of Science<\/a>, and the Center of Excellence in Molecular Crop, Chulalongkorn University<\/span><\/a>, has developed\u00a0Arto Sucrose-Reduced Technology<\/a>\u2014a groundbreaking enzyme-based innovation that transforms sucrose in fruits into prebiotics. This technology enables up to a\u00a065% reduction in sugar content<\/b>\u00a0while preserving essential nutrients, making high-sugar fruits such as\u00a0durian, mango, and banana<\/b>\u00a0healthier for consumption.<\/p>\n

\n

\"Chula\u2019s <\/a>
Chula\u2019s Breakthrough Arto Sucrose-reduces Tech Cuts Sugar in Fruits by 65% and Converts to Prebiotics for Healthier Eating<\/span><\/p>\n<\/div>\n

Dr. Supaart was inspired by the dual challenge of managing\u00a0Thailand’s<\/span> oversupply of high-sugar fruits<\/b>\u00a0and addressing public health concerns related to excessive sugar intake, which is linked to chronic conditions such as\u00a0diabetes and cardiovascular disease<\/b>. Through a proprietary formulation of\u00a0commercially available enzymes<\/b>, the Arto process\u00a0converts sucrose into prebiotic compounds<\/b>\u2014non-digestible carbohydrates that support\u00a0gut microbiota health<\/b>.<\/p>\n

The technology is versatile, functioning effectively with both\u00a0fresh and dried fruits<\/b>, and is suitable for incorporation into a variety of food products. In collaboration with\u00a0local farming communities<\/b>, surplus produce is transformed into\u00a0value-added items<\/b>\u00a0such as sugar-reduced\u00a0dried bananas<\/b>,\u00a0mango smoothies<\/b>,\u00a0flourless banana cakes<\/b>, and\u00a0choco banana sherbet<\/b>. Although Arto offers finished products, its primary focus is on the production and sale of\u00a0sugar-reduced fruit pur\u00e9e<\/b>\u00a0for use in\u00a0industrial food applications<\/b>.<\/p>\n

The project is supported by\u00a0Chula Spin-Off\u00a0<\/a><\/b>and the\u00a0CU Innovation Hub<\/a><\/b>, which have provided essential resources, including\u00a0business development training, funding opportunities<\/b>, and\u00a0commercialization guidance<\/b>. Arto aligns with global health-conscious food trends, especially in regions like\u00a0Europe<\/span><\/b>, where demand for high-sugar fruit juices is declining due to increasing awareness of sugar-related health risks.<\/p>\n

Looking ahead, Dr. Supaart and his research team are expanding their work to explore\u00a0enzyme-assisted conversions of starches into functional nutrients<\/b>, further contributing to the development of health-promoting food technologies. However,\u00a0scaling up production<\/b>\u00a0and\u00a0integrating the technology into industrial food systems<\/b>\u00a0remain key challenges to widespread adoption.<\/p>\n

Dr. Supaart emphasizes the critical need to\u00a0bridge scientific research with real-world applications<\/b>, fostering collaboration with\u00a0entrepreneurs and communities<\/b>\u00a0to ensure the successful\u00a0commercialization of Arto technology<\/b>. For consumers seeking\u00a0guilt-free desserts<\/b>\u00a0and\u00a0healthier fruit-based alternatives<\/b>, Arto’s sugar-reduced innovations offer a promising solution.<\/p>\n

For more information, visit www.innophytotech.com<\/a><\/u><\/p>\n

Read the full article at https:\/\/www.chula.ac.th\/en\/highlight\/232419\/<\/a>\u00a0<\/p>\n

CONTACT: Chula Communication Center, Pataraporn.r@chula.ac.th<\/a>\u00a0<\/p>\n

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