5 documents found, page 1 of 1
Screening of enzymatic complexes for the in-situ production of prebiotics in da...
Gonçalves, D. A.; Teixeira, J. A.; Nobre, ClarisseConsumers awareness of the negative impact of high-sugar consumption on health has increased. As a result, the food industry has been pressed to develop innovative products with reduced sugar. Herein, we aimed to develop a functional fruit preparation for further inclusion into dairy products, by converting its sucrose content into prebiotic fructo-oligosaccharides (FOS) [1,2]. Commercial enzymatic complexes wi...
Development of a prebiotic strawberry preparation for the dairy industry
Gonçalves, D. A.; Alves, Vitor D.; Teixeira, J. A.; Nobre, ClarisseBackground. Food industry has been pressed to develop products with reduced sugar and caloric value, with the challenge of keeping rheological and sensory characteristics. Herein we developed a functional strawberry preparation for the dairy industry, by in-situ enzymatic conversion of sucrose into prebiotic fructo-oligosaccharides (FOS). Methodology. Two enzymatic complexes (Pectinex®Ultra SP-L and Viscozyme®L...
In situ enzymatic synthesis of prebiotics to improve food functionality
Gonçalves, D. A.; Teixeira, J. A.; Nobre, ClarisseMany public health policies and programs have been implemented in several countries aiming to reduce population sugar consumption and to improve nutritional profile of available processed food. Consumers are also increasingly seeking for nutritional and health-related food able to meet not only nutritional needs, but also improved mental and physical well-being. Therefore, the development of new functional food...
One-step co-culture fermentation strategy to produce high-content fructo-oligos...
Nobre, Clarisse; Gonçalves, D. A.; Teixeira, J. A.; Rodrigues, L. R.An integrated process enabling the simultaneous production and purification of fructo-oligosaccharides (FOS) was explored. A co-culture fermentation with Aspergillus ibericus (used as FOS producer strain) and Saccharomyces cerevisiae YIL162W (for small saccharides removal) was optimized. Inoculation conditions of S. cerevisiae, fermentative broth composition, temperature and pH were optimized by experimental de...
One-step fructo-oligosaccharides production and purification
Gonçalves, Clarisse Salomé Nobre; Gonçalves, D. A.; Teixeira, J. A.; Rodrigues, L. R.Background Growing consumer awareness on high nutritional value ingredients and their impact in health has been raising the interest in functional food including prebiotics. Fructo-oligosaccharides (FOS) are prebiotic sugars that have been industrially produced via fermentation, by several microorganism enzymes, in two-step bioprocess. Due to enzyme activity inhibition by the high amount of glucose released dur...