Abstract
Fructooligosaccharides (FOS) are considered prebiotics and have been widely used in various food industries as additives. Ultrasonication has been widely used to enhance food processes; however, there are few reports on ultrasound-assisted FOS synthesis. In the present study, FOS were produced from brown sugar using ultrasonication combined with microbubbles, and the production was optimised using a Box-Behnken experimental design. Here we showed that a combination of ultrasonication and microbubbles could boost the enzyme activity by 366%, and the reaction time was shortened by 60%. The reaction time was a significant variable affecting the FOS production. The optimum conditions were 5 min 45 s of ultrasonication and 7 min 19 s of microbubbles with a reaction time of 5 h 40 min. The maximum enzyme activity and total FOS yield were 102.51 ± 4.69 U·mL−1 and 494.89 ± 19.98 mg·g−1 substrate, respectively. In an enlarged production scale up to 5 L, FOS yields were slightly decreased, but the reaction time was decreased to 4 h. Hence, this technique offers a simple and useful tool for enhancing enzyme activity and reducing reaction time. We have developed a pilot technique as a convenient starting point for enhancing enzyme activity of oligosaccharide production from brown sugar.
Highlights
Nowadays, people have attempted to improve their health and diet due to increased non-communicable diseases, including cancers, diabetes, metabolic syndrome, hypertension, stroke, and heart disease [1]
FOS were synthesised from brown sugar using a combination of ultrasonication and microbubbles, in which the Box-Behnken design was used
Run 8 with 15 min of ultrasonication, 17.50 min of microbubbles and a 6.00 h reaction time led to the highest enzyme activity and a yield of 1F -β-fructofuranosylnystose and total FOS, which were
Summary
People have attempted to improve their health and diet due to increased non-communicable diseases, including cancers, diabetes, metabolic syndrome, hypertension, stroke, and heart disease [1]. Many products, such as functional foods that have positive effects on health have been developed. Functional foods can be defined as foods that provide nutrients and energy, modulate an individual’s health and physiological functions, and reduce diseases [2]. FOS are well-known non-digestible carbohydrates and have been extensively used in various food products [5]. It is safe to use FOS in food products, since FOS have been recognised by the Food and
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