Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides
dc.creator | Veljković, Milica | |
dc.creator | Banjanac, Katarina | |
dc.creator | Milivojević, Ana | |
dc.creator | Ćorović, Marija | |
dc.creator | Simović, Milica | |
dc.creator | Bezbradica, Dejan | |
dc.date.accessioned | 2024-04-15T09:39:55Z | |
dc.date.available | 2024-04-15T09:39:55Z | |
dc.date.issued | 2024-08 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7425 | |
dc.description.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. | |
dc.publisher | Elsevier Ltd. | en |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200287/RS// | |
dc.relation | info:eu-repo/grantAgreement/ScienceFundRS/Ideje/7750109/RS// | |
dc.relation | info:eu-repo/grantAgreement/EC/HE/CSA/101060130/EU// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | en |
dc.subject | Fructo-oligosaccharides | |
dc.subject | Functional food | |
dc.subject | Maple syrup | |
dc.subject | Fructosyltransferase | |
dc.subject | Immobilization | |
dc.subject | Purolite® A109 | |
dc.title | Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides | en |
dc.type | article | en |
dc.rights.license | ARR | en |
dc.citation.rank | aM21 | |
dc.citation.spage | 139180 | |
dc.citation.volume | 449 | |
dc.identifier.doi | 10.1016/j.foodchem.2024.139180 | |
dc.identifier.pmid | 38579650 | |
dc.identifier.scopus | 2-s2.0-85189526641 | |
dc.type.version | publishedVersion |