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

Food Chem. 2024 Aug 15:449:139180. doi: 10.1016/j.foodchem.2024.139180. Epub 2024 Apr 2.

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.

Keywords: Fructo-oligosaccharides; Fructosyltransferase; Functional food; Immobilization; Maple syrup; Purolite® A109.

MeSH terms

  • Acer* / chemistry
  • Acer* / metabolism
  • Bacterial Proteins*
  • Biocatalysis
  • Enzymes, Immobilized / chemistry
  • Enzymes, Immobilized / metabolism
  • Hexosyltransferases* / chemistry
  • Hexosyltransferases* / metabolism
  • Lactobacillus plantarum / chemistry
  • Lactobacillus plantarum / enzymology
  • Lactobacillus plantarum / metabolism
  • Oligosaccharides* / chemistry
  • Oligosaccharides* / metabolism
  • Prebiotics* / analysis
  • Sucrose* / chemistry
  • Sucrose* / metabolism

Substances

  • Prebiotics
  • Oligosaccharides
  • Hexosyltransferases
  • Sucrose
  • inulosucrase
  • Enzymes, Immobilized
  • Bacterial Proteins