Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides.

Milica Veljković, Dejan Bezbradica, Katarina Banjanac, Ana Milivojević, Marija Ćorović, Milica Simović

Journal: Food chemistry 2024;449():139180

PMID: 38579650

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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.

Address: Innovation Centre of Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, Serbia. Electronic address: [email protected].; Innovation Centre of Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, Serbia. Electronic address: [email protected].; University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, Serbia. Electronic address: [email protected].; University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, Serbia. Electronic address: [email protected].; University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, Serbia. Electronic address: [email protected].; University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, Serbia. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2024.139180

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MeSH Terms: Prebiotics, Oligosaccharides, Hexosyltransferases, Sucrose, Acer, Lactobacillus plantarum, Biocatalysis, Enzymes, Immobilized, Bacterial Proteins