Short-chain fructo-oligosaccharides: alternative substrates and enzymatic sources in their production process

MICAELA URETA; ANDREA GOMEZ ZAVAGLIA

Enzymatic production of oligosaccharides

Elsevier

Año: 2023; p. 1 - 35

Fructo-oligosaccharides (FOS) are composed of short fructose chains linked by (2→1)-β-glycosidic bonds and have a single D-glucosyl unit at the non-reducing end. They offer prebiotic benefits and qualities such as solubility, low-calorie sweetness and stability. In particular, short chain FOS (1-kestose, nystose, and 1F-fructofuranosylnystose) are used in different products to reduce calories and enhance functionality. They can be obtained from sucrose through enzymatically catalyzed transfructosylation reactions. Reaction conditions like continuous/batch operation, substrate concentration, enzyme source, and temperature influence FOS composition.The modern industrial landscape places significant importance on advancing environmentally friendly technological strategies that prioritize both conservation and consumer health benefits. This involves using overlooked by-products or waste streams to create enzymatic synthesis solutions, thereby converting them into prebiotic compounds. These substrates often contain valuable compounds, like vitamins, minerals, fiber, and polyphenols, adding nutritional and technological value. The focus is on green transformation processes to create healthy food products, using alternative natural sources or residual materials with high carbohydrate content to produce FOS. Different sources, like molasses, agave syrups, fruit juices and by-products from different plants have been explored. This chapter highlights studies that employ alternative substrates for the synthesis of FOS. In addition, fermentation conditions of specific microorganisms (particularly fungi) conducting to the production of transfructosylases are addressed, without neglecting the associated environmental costs.