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dc.contributor.author
Ureta, María Micaela
dc.contributor.author
Romano, Nelson Gastón
dc.contributor.author
Kakisu, Emiliano Javier
dc.contributor.author
Gomez Zavaglia, Andrea
dc.date.available
2020-05-19T15:53:57Z
dc.date.issued
2019-09
dc.identifier.citation
Ureta, María Micaela; Romano, Nelson Gastón; Kakisu, Emiliano Javier; Gomez Zavaglia, Andrea; Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials; Elsevier Science; Food Research International; 123; 9-2019; 166-171
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/105468
dc.description.abstract
Grape 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 was 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 generation and less DP4 formation. Hence, 30% (w/w) sucrose was the condition selected for the synthesis and further conditioning of the obtained product (stage 3). In these conditions, the final product consisted of more than 30% of short chain FOS (19% and 13% of DP3 and DP4, respectively), 55% fructose and less than 11% of glucose and sucrose. Considering that fructose has approximately double sweetening power than glucose, the obtained syrup has a bigger sweetening power in comparison with the original grape must, also providing the prebiotic benefits of FOS.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
GRAPE-MUST
dc.subject
FRUCTO-OLIGOSACCHARIDES
dc.subject
PREBIOTIC
dc.subject
ENZYMATIC SYNTHESIS
dc.subject
BY-PRODUCT
dc.subject
ADDING VALUE
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-22T15:54:14Z
dc.journal.volume
123
dc.journal.pagination
166-171
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996919302777
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2019.04.044


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