In the food industry, osmotic dehydration can be an important stage to obtain partially dry foodstuffs. However, the remaining spent osmotic solution at the end of the process could become a waste with an important environmental impact due to the large amount of organic compounds that it might contain. Since one of the most important osmotic agents used in osmotic dehydration is sucrose, this spent osmotic solution could be used to be biotransformed to produce fructooligosaccharides by a fructosyltransferase.
View Article and Find Full Text PDFIn this study, the kinetic for the bioconversion of sucrose to fructooligosaccharides (FOS) by free cells of Aspergillus oryzae N74 was modeled. In addition, the effect of immobilized glucose isomerase (IGI) on FOS production yield was evaluated and considered in the kinetic model. The selected kinetic models were based on a proposed reaction mechanism described by elementary rate equations and modified Michaelis-Menten kinetic equations.
View Article and Find Full Text PDFPrebiotics are food ingredients that promote host health beneficially due to their effect over the growth and activity of probiotic bacterial species. Prebiotic properties have been demonstrated for inulin-type fructans, galactoolicosaccharides and lactulose. Fructooligosaccharides (FOS), considered as inulin-type fructans, represent an important source of prebiotic compounds that are widely used as an ingredient in functional foods.
View Article and Find Full Text PDF