In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product
2022
Preuzimanje 🢃
Autori
Veljković, MilicaSimović, Milica
Petrov Ivanković, Anja
Vukoičić, Ana
Banjanac, Katarina
Bezbradica, Dejan
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
It is well known that maple syrup, a product obtained by processing maple tree sap, is widely
used in many households due to its sweetness and beneficial ingredients. It is most often used
as a topping for pancakes, waffles, donuts, and other desserts, but also as a sweetener for
numerous beverages such as coffee, tea, lemonade, and many others. This natural syrup, in
which, in addition to numerous minerals, antioxidants, carbohydrates and other components,
sucrose predominates, presents an excellent substrate for the synthesis of bioactive
molecules, i.e. fructo-oligosaccharides (FOS). These indigestible oligosaccharides which
belong to a group of established prebiotics are very suitable from the standpoint of human
health because they enable the normal functioning of the gastrointestinal tract, have a
positive effect on the immune system as well as many other benefits for the human organism.
With the approach which include the conversion of sucrose into FOS, it is possible ...to obtain a
product with improved characteristics, i.e. higher functional and lower caloric values.
Accordingly, in this study, a detailed optimization of the enzymatic synthesis of FOS was
performed using maple syrup as a source of sucrose and commercial enzyme mixture
Pectinex® Ultra SP-L as a source of fructosyltransferase. Namely, by individual varying of
enzymatic synthesis key factors such as temperature (30-80 °C), enzyme concentration (1, 3
and 5%) and reaction time (0-25 h), optimal conditions were selected. It was determined that
by performing the synthesis reaction at a temperature of 60 °C with an enzyme concentration
of 3% for 12h, a remarkable sucrose hydrolysis degree of 82% and a FOS yield of approximately 55% were achieved. In this case, the estimated caloric value of the obtained
product is about 2.2 kcal/mL, which is around 1.6-fold lower compared to the initial value of
3.6 kcal/mL. The product obtained in this manner could represent a low-calorie sweetener
with high fiber content and could potentially be included in the diet of diabetics and obese
people, as well as all those who aim to maintain better overall health
Ključne reči:
maple syrup / enzymatic synthesis / functional food / prebioticsIzvor:
10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts, 2022, 152-153Izdavač:
- Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia
Institucija/grupa
Inovacioni centarTY - CONF AU - Veljković, Milica AU - Simović, Milica AU - Petrov Ivanković, Anja AU - Vukoičić, Ana AU - Banjanac, Katarina AU - Bezbradica, Dejan PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5993 AB - It is well known that maple syrup, a product obtained by processing maple tree sap, is widely used in many households due to its sweetness and beneficial ingredients. It is most often used as a topping for pancakes, waffles, donuts, and other desserts, but also as a sweetener for numerous beverages such as coffee, tea, lemonade, and many others. This natural syrup, in which, in addition to numerous minerals, antioxidants, carbohydrates and other components, sucrose predominates, presents an excellent substrate for the synthesis of bioactive molecules, i.e. fructo-oligosaccharides (FOS). These indigestible oligosaccharides which belong to a group of established prebiotics are very suitable from the standpoint of human health because they enable the normal functioning of the gastrointestinal tract, have a positive effect on the immune system as well as many other benefits for the human organism. With the approach which include the conversion of sucrose into FOS, it is possible to obtain a product with improved characteristics, i.e. higher functional and lower caloric values. Accordingly, in this study, a detailed optimization of the enzymatic synthesis of FOS was performed using maple syrup as a source of sucrose and commercial enzyme mixture Pectinex® Ultra SP-L as a source of fructosyltransferase. Namely, by individual varying of enzymatic synthesis key factors such as temperature (30-80 °C), enzyme concentration (1, 3 and 5%) and reaction time (0-25 h), optimal conditions were selected. It was determined that by performing the synthesis reaction at a temperature of 60 °C with an enzyme concentration of 3% for 12h, a remarkable sucrose hydrolysis degree of 82% and a FOS yield of approximately 55% were achieved. In this case, the estimated caloric value of the obtained product is about 2.2 kcal/mL, which is around 1.6-fold lower compared to the initial value of 3.6 kcal/mL. The product obtained in this manner could represent a low-calorie sweetener with high fiber content and could potentially be included in the diet of diabetics and obese people, as well as all those who aim to maintain better overall health PB - Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia C3 - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts T1 - In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product EP - 153 SP - 152 UR - https://hdl.handle.net/21.15107/rcub_technorep_5993 ER -
@conference{ author = "Veljković, Milica and Simović, Milica and Petrov Ivanković, Anja and Vukoičić, Ana and Banjanac, Katarina and Bezbradica, Dejan", year = "2022", abstract = "It is well known that maple syrup, a product obtained by processing maple tree sap, is widely used in many households due to its sweetness and beneficial ingredients. It is most often used as a topping for pancakes, waffles, donuts, and other desserts, but also as a sweetener for numerous beverages such as coffee, tea, lemonade, and many others. This natural syrup, in which, in addition to numerous minerals, antioxidants, carbohydrates and other components, sucrose predominates, presents an excellent substrate for the synthesis of bioactive molecules, i.e. fructo-oligosaccharides (FOS). These indigestible oligosaccharides which belong to a group of established prebiotics are very suitable from the standpoint of human health because they enable the normal functioning of the gastrointestinal tract, have a positive effect on the immune system as well as many other benefits for the human organism. With the approach which include the conversion of sucrose into FOS, it is possible to obtain a product with improved characteristics, i.e. higher functional and lower caloric values. Accordingly, in this study, a detailed optimization of the enzymatic synthesis of FOS was performed using maple syrup as a source of sucrose and commercial enzyme mixture Pectinex® Ultra SP-L as a source of fructosyltransferase. Namely, by individual varying of enzymatic synthesis key factors such as temperature (30-80 °C), enzyme concentration (1, 3 and 5%) and reaction time (0-25 h), optimal conditions were selected. It was determined that by performing the synthesis reaction at a temperature of 60 °C with an enzyme concentration of 3% for 12h, a remarkable sucrose hydrolysis degree of 82% and a FOS yield of approximately 55% were achieved. In this case, the estimated caloric value of the obtained product is about 2.2 kcal/mL, which is around 1.6-fold lower compared to the initial value of 3.6 kcal/mL. The product obtained in this manner could represent a low-calorie sweetener with high fiber content and could potentially be included in the diet of diabetics and obese people, as well as all those who aim to maintain better overall health", publisher = "Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia", journal = "10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts", title = "In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product", pages = "153-152", url = "https://hdl.handle.net/21.15107/rcub_technorep_5993" }
Veljković, M., Simović, M., Petrov Ivanković, A., Vukoičić, A., Banjanac, K.,& Bezbradica, D.. (2022). In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product. in 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia., 152-153. https://hdl.handle.net/21.15107/rcub_technorep_5993
Veljković M, Simović M, Petrov Ivanković A, Vukoičić A, Banjanac K, Bezbradica D. In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product. in 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts. 2022;:152-153. https://hdl.handle.net/21.15107/rcub_technorep_5993 .
Veljković, Milica, Simović, Milica, Petrov Ivanković, Anja, Vukoičić, Ana, Banjanac, Katarina, Bezbradica, Dejan, "In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product" in 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts (2022):152-153, https://hdl.handle.net/21.15107/rcub_technorep_5993 .