Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials

Publication date: Available online 22 April 2019Source: Food Research InternationalAuthor(s): Maria Micaela Ureta, Nelson Romano, Emiliano Kakisu, Andrea Gómez-ZavagliaAbstractGrape must market has been rising and there is an increasing interest to use it as a “natural” replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend.The aim of this work was to investigate whether the combination of grape must with sucrose wa7s a suitable raw material for the synthesis of FOS. This way, a prebiotic syrup containing fructose and FOS, potentially useful for the formulation of foods and beverages, could be obtained. The main process consisted of three stages, namely conditioning of grape must (oxidation of the initial glucose concentration, stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and 3.5% v/v Viscozyme L − 4.2 U/mg-, stage 2], and conditioning of the final product (oxidation of the glucose generated during the synthesis, stage 3).At stage 1, glucose concentration decreased from 222.8 mg/mL to 47.2 mg/mL, representing a decay of about 80% regarding the initial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrose was not enough to impulse FOS synthesis. In turn, although 30 and 55% (w/w) sucrose produced very similar concentrations of total FOS (DP3 + DP4), 55% (w/w) sucrose led to higher glucose ge...

Source: Food Research International - April 24, 2019 Category: Food Science Source Type: research