Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides
Само за регистроване кориснике
2024
Аутори
Veljković, MilicaBanjanac, Katarina
Milivojević, Ana
Ćorović, Marija
Simović, Milica
Bezbradica, Dejan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Maple syrup, a popular natural sweetener has a high content of sucrose, whose consumption is linked to different health issues such as obesity and diabetes. Hence, within this paper, the conversion of sucrose to prebiotics (fructo-oligosaccharides, FOS) was proposed as a promising approach to obtaining a healthier, value-added product. Enzymatic conversion was optimized with respect to key experimental factors, and thereafter derived immobilized preparation of fructosyltransferase (FTase) from Pectinex® Ultra SP-L (FTase-epoxy Purolite, 255 IU/g support) was successfully utilized to produce novel functional product in ten consecutive reaction cycles. The product, obtained under optimal conditions (60 ◦C, 7.65 IU/mL, 12 h), resulted in 56.0% FOS, 16.7% sucrose, and 27.3% monosaccharides of total carbohydrates, leading to a 1.6-fold reduction in caloric content. The obtained products` prebiotic potential toward the probiotic strain Lactobacillus plantarum 299v was demonstrated. The chang...es in physico-chemical and sensorial characteristics were esteemed as negligible.
Кључне речи:
Fructo-oligosaccharides / Functional food / Maple syrup / Fructosyltransferase / Immobilization / Purolite® A109Извор:
Food Chemistry, 08-2024, 449, 139180-Издавач:
- Elsevier Ltd.
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
- PrIntPrEnzy - Prebiotics for functional food and bioactive cosmetics produced in intensified enzymatic processes (RS-ScienceFundRS-Ideje-7750109)
- TwinPrebioEnz - Twinning for intensified enzymatic processes for production of prebiotic-containing functional food and bioactive cosmetics (EU-HE-CSA-101060130)
Колекције
Институција/група
Inovacioni centarTY - JOUR AU - Veljković, Milica AU - Banjanac, Katarina AU - Milivojević, Ana AU - Ćorović, Marija AU - Simović, Milica AU - Bezbradica, Dejan PY - 2024-08 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7425 AB - Maple syrup, a popular natural sweetener has a high content of sucrose, whose consumption is linked to different health issues such as obesity and diabetes. Hence, within this paper, the conversion of sucrose to prebiotics (fructo-oligosaccharides, FOS) was proposed as a promising approach to obtaining a healthier, value-added product. Enzymatic conversion was optimized with respect to key experimental factors, and thereafter derived immobilized preparation of fructosyltransferase (FTase) from Pectinex® Ultra SP-L (FTase-epoxy Purolite, 255 IU/g support) was successfully utilized to produce novel functional product in ten consecutive reaction cycles. The product, obtained under optimal conditions (60 ◦C, 7.65 IU/mL, 12 h), resulted in 56.0% FOS, 16.7% sucrose, and 27.3% monosaccharides of total carbohydrates, leading to a 1.6-fold reduction in caloric content. The obtained products` prebiotic potential toward the probiotic strain Lactobacillus plantarum 299v was demonstrated. The changes in physico-chemical and sensorial characteristics were esteemed as negligible. PB - Elsevier Ltd. T2 - Food Chemistry T1 - Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides SP - 139180 VL - 449 DO - 10.1016/j.foodchem.2024.139180 ER -
@article{ author = "Veljković, Milica and Banjanac, Katarina and Milivojević, Ana and Ćorović, Marija and Simović, Milica and Bezbradica, Dejan", year = "2024-08", abstract = "Maple syrup, a popular natural sweetener has a high content of sucrose, whose consumption is linked to different health issues such as obesity and diabetes. Hence, within this paper, the conversion of sucrose to prebiotics (fructo-oligosaccharides, FOS) was proposed as a promising approach to obtaining a healthier, value-added product. Enzymatic conversion was optimized with respect to key experimental factors, and thereafter derived immobilized preparation of fructosyltransferase (FTase) from Pectinex® Ultra SP-L (FTase-epoxy Purolite, 255 IU/g support) was successfully utilized to produce novel functional product in ten consecutive reaction cycles. The product, obtained under optimal conditions (60 ◦C, 7.65 IU/mL, 12 h), resulted in 56.0% FOS, 16.7% sucrose, and 27.3% monosaccharides of total carbohydrates, leading to a 1.6-fold reduction in caloric content. The obtained products` prebiotic potential toward the probiotic strain Lactobacillus plantarum 299v was demonstrated. The changes in physico-chemical and sensorial characteristics were esteemed as negligible.", publisher = "Elsevier Ltd.", journal = "Food Chemistry", title = "Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides", pages = "139180", volume = "449", doi = "10.1016/j.foodchem.2024.139180" }
Veljković, M., Banjanac, K., Milivojević, A., Ćorović, M., Simović, M.,& Bezbradica, D.. (2024-08). Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides. in Food Chemistry Elsevier Ltd.., 449, 139180. https://doi.org/10.1016/j.foodchem.2024.139180
Veljković M, Banjanac K, Milivojević A, Ćorović M, Simović M, Bezbradica D. Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides. in Food Chemistry. 2024;449:139180. doi:10.1016/j.foodchem.2024.139180 .
Veljković, Milica, Banjanac, Katarina, Milivojević, Ana, Ćorović, Marija, Simović, Milica, Bezbradica, Dejan, "Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides" in Food Chemistry, 449 (2024-08):139180, https://doi.org/10.1016/j.foodchem.2024.139180 . .