CONICET | Buscador de Institutos y Recursos Humanos

Grape must market has been rising and there isan increasing interest to use it as a ?natural? replacement for traditionalsugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides(FOS), emerge as an alternative for the new health style trend. The aim of thiswork was to investigate whether the combination of grape must with sucrose wasa suitable raw material for the synthesis of FOS. This way, a prebiotic syrupcontaining fructose and FOS, potentially useful for the formulation of foodsand beverages, could be obtained. The main process consisted of three stages, namelyconditioning of grape must (oxidation of the initial glucose concentration,stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and3.5% v/v Viscozyme L− 4.2U/mg-, stage 2], and conditioning of the final product(oxidation of the glucose generated during the synthesis, stage 3). At stage 1, glucose concentration decreasedfrom 222.8mg/mL to 47.2mg/mL, representing a decay of about 80% regarding theinitial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrosewas 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 furtherconditioning of the obtained product (stage 3). In these conditions, the finalproduct consisted of >30% of short chain FOS (19% and 13% of DP3 and DP4,respectively), 55% fructose and <11% of glucose and sucrose. Consideringthat fructose has approximately double sweetening power than glucose, theobtained syrup has a bigger sweetening power in comparison with the originalgrape must, also providing the prebiotic benefits of FOS.

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