Food Sci Technol Int. 2014 Jul;20(5):365-72. doi: 10.1177/1082013213488611.
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. This study evaluated the production of fructooligosaccharides using the fructosyltransferase produced by Aspergillus oryzae N74, and the spent osmotic solution that resulted in the osmotic dehydration of Andes berry (Rubus glaucus) and tamarillo (Cyphomandra betacea). Assays were conducted at small and bioreactor scales, using spent osmotic solution with or without re-concentration. At small scale no significant difference (p > 0.05) was observed in the fructooligosaccharides production yield, ranging from 31.18% to 34.98% for spent osmotic solution from tamarillo osmotic dehydration, and from 33.16% to 37.52% for spent osmotic solution from Andes berry osmotic dehydration, using either the SOS with or without re-concentration. At bioreactor scale the highest fructooligosaccharides yield of 58.51 ± 1.73% was obtained with spent osmotic solution that resulted from tamarillo osmotic dehydration. With the spent osmotic solution from Andes berry osmotic dehydration the yield was 49.17 ± 2.82%. These results showed the feasibility of producing fructooligosaccharides from spent osmotic solution that is considered a waste in food industry.
在食品工业中，渗透脱水可以是获得部分干燥食品的重要阶段。然而，由于可能含有大量有机化合物，过程结束时剩余的渗透溶液可能成为具有重要环境影响的废物。由于在渗透脱水中使用的最重要的渗透剂之一是蔗糖，因此这种用过的渗透溶液可以通过果糖基转移酶转化为生产低聚果糖。本研究评估了使用米曲霉 N74 生产的果糖基转移酶以及渗透脱水安第斯莓（Rubus glaucus）和 tamarillo（Cyphomandra betacea）产生的用过的渗透溶液生产低聚果糖。在小试和生物反应器规模下进行了试验，使用了再浓缩或未再浓缩的用过的渗透溶液。在小试规模下，使用 tamarillo 渗透脱水产生的用过的渗透溶液或 Andes 莓渗透脱水产生的用过的渗透溶液，果糖低聚糖的产率没有显著差异（p＞0.05），范围为 31.18%至 34.98%，而使用或不使用再浓缩的 SOS。在生物反应器规模下，使用 tamarillo 渗透脱水产生的用过的渗透溶液获得了最高的果糖低聚糖产率 58.51±1.73%。用 Andes 莓渗透脱水产生的用过的渗透溶液的产率为 49.17±2.82%。这些结果表明，从被认为是食品工业废物的用过的渗透溶液中生产低聚果糖是可行的。
