Enzymatic Reduction of Sugar Content in Sucrose-Rich Fruit Products
Sugar is essential to organisms, but excessive consumption can lead to certain diseases. Overconsumption is a major concern in modern society, especially in developed countries. The purpose of this study was to convert sucrose present in sucrose-rich fruit concentrates into fructooligosaccharides (F...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Medical Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9992/23/1/6 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Sugar is essential to organisms, but excessive consumption can lead to certain diseases. Overconsumption is a major concern in modern society, especially in developed countries. The purpose of this study was to convert sucrose present in sucrose-rich fruit concentrates into fructooligosaccharides (FOS) using the enzymes invertase (Inv) or fructosyltransferase (FTase). FOS are oligosaccharides (OS) that bypass part of the digestive system and reach the colon, where they are metabolized by gut bacteria. This can simultaneously exert prebiotic effects while reducing a product’s calories. Based on these results, it was concluded that there is potential for enzymatically reducing a product’s caloric value while converting sucrose into FOS, thus enriching the product’s dietary fiber content. |
|---|---|
| ISSN: | 2673-9992 |