Fructooligosaccharide-based Food Preservation Solution

Fructooligosaccharides have potential applications in promoting the growth of probiotics, supplementing food nutrition, and regulating post harvest disease resistance of fruits. Aprofood is committed to exploring the mechanisms behind these and developing them for food preservation, and actively provides global customers with comprehensive food preservation solutions based on fructooligosaccharides.

Overview of Fructooligosaccharides

Fructooligosaccharides (FOS), also sometimes called oligofructose or oligofructan, is a generic term for a series of homologous oligosaccharides with β (2→1) fructosyl- fructose glycosidic bonds. FOS have a number of interesting properties, including low sweetness intensity, non-cariogenicity, and are considered a source of soluble dietary fiber. Furthermore, FOS have important benefi cial physiological effects such as low carcinogenicity, a prebiotic effect, improved mineral absorption, and decreased levels of serum cholesterol, triacylglycerols, and phospholipids. Currently FOS are increasingly included in food products and infant formulas due to their prebiotic effect: stimulating the growth of nonpathogenic intestinal microflora. In addition, although the antibacterial activity of fructooligosaccharides has not been reported, they can synergistically increase the antibacterial activity and inhibit pathogen infection through related mechanisms after plant harvest.

Applications of FOS in Food Preservation

In Dairy Products

Adding fructooligosaccharides to fermented dairy products can provide nutritional sources for probiotics such as bifidobacteria in products, enhance the number and role of probiotic living bacteria, and extend the shelf life.

In Cereals

Adding an appropriate amount of fructooligosaccharide to bread can produce moisturizing effect, delay starch aging, prevent food from hardening, make it soft and delicious, and extend shelf life.

In Wines

The addition of fructooligosaccharides in liquor products can prevent the precipitation of the dissolved substances in liquor, improve the clarity, enhance the flavor of liquor, avoid its oxidation and extend the shelf life.

In Fruits

It can be used as a promising inducer for the prevention and control of postharvest diseases to prolong the shelf life of postharvest fruits by delaying enzymatic browning, reducing respiratory rate, weight loss and titratable acidity.

Our Solutions

Fructooligosaccharides can regulate the expression of defense related genes and the accumulation of secondary metabolites to enhance the host defense response in plants for postharvest fruit preservation. Aprofood has deeply explored the application potential of FOS and provided global customers with a comprehensive food preservation solution based on oligofructose.

• We focus on the synergistic effect of fructooligosaccharides on probiotics, and provide the joint formulation development of FOS and antagonistic bacteria and their metabolites for the preservation of a variety of foods.
• According to the needs of customers, we also provide FOS-based multifunctional additives to reduce fat oxidation, supplement nutrition, stabilize structure, maintain flavor, etc., and extend the shelf life of food.
• In addition, we provide mechanism research based on FOS to promote fruit resistance to pathogen infection, cold damage, and stimulate the expression of related plant hormones and enzymes, to fully meet customers' needs in basic research on fruit and vegetable preservation.

Our Advantages

Comprehensive Solutions

Multimethod Analysis

Professional Team

Cost-effective Service

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for food preservation.

References

1. Sun, F., Zhang, P., Guo, M., Yu, W., & Chen, K. (2013). Burdock fructooligosaccharide induces fungal resistance in postharvest Kyoho grapes by activating the salicylic acid-dependent pathway and inhibiting browning. Food Chemistry, 138(1), 539–546.
2. Guo, M., Chen, G., Chen, K. (2016). Fructooligosaccharides: Effects, Mechanisms, and Applications. In: Yin, H., Du, Y. (eds) Research Progress in Oligosaccharins. Springer, New York, NY.