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Food industry has been pressed to develop products with reduced sugar and low caloric value, while maintaining unchanged their rheological and physicochemical properties. The development of a strawberry preparation for the dairy industry, with prebiotic functionality, was herein investigated by in situ conversion of its intrinsic sucrose content into prebiotic fructo-oligosaccharides (FOS). Two commercial enzymatic complexes, Viscozyme® L and Pectinex® Ultra SP-L, were evaluated for the synthesis of FOS. Operational parameters such as temperature, pH, and enzyme:substrate ratio (E:S) were optimized to maximize FOS yield. The rheological and physicochemical properties of the obtained strawberry preparation were evaluated. For functional analysis, the resistance of FOS to the harsh conditions of the gastro-intestinal digestion was evaluated by applying the standardized INFOGEST static protocol. At optimal conditions (60 , pH 5.0), Pectinex® produced 265±3 g·L1 FOS, yielding 0.57±0.01 gFOS·gin.GF1 after 7hours reaction (E:S:1:40); and Viscozyme® produced 295±1 g·L1 FOS, yielding 0.66±0.00 gFOS·gin.GF1 after 5 hours (E:S:1:30). The obtained strawberry preparations contained more than 50%(w/w) prebiotic FOS incorporated (DP 35), with 80 % reduction of its sucrose content. The caloric value was therefore reduced by 2631%. FOS showed resistance to gastrointestinal digestion being only slightly hydrolysed (< 10%). Fructo-furanosylnystose was not digested at any phase of the digestion. Although the physicochemical properties of the prebiotic preparations were different from the original one, parameters such as the lower °Brix, water activity, consistency and viscosity, and its different color, may be easily adjusted. Results indicate that in situ synthesis strategies are efficient alternatives in the manufacture of reduced sugar and low-caloric food products with prebiotic potential., This work was supported by the FCT under the scope of the strategic funding of UIDB/04469/2020 unit, by National Funds through the FCT under the project cLabel+ (POCI01-0247-FEDER-046080) co-financed by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF) and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. Daniela A. Gonçalves acknowledge the Portuguese Foundation for Science and Technology (FCT) for the PhD Grant (2022.11590.BD). The authors acknowledge Frulact SA for all support concerning the materials and information related to the industry sector., info:eu-repo/semantics/publishedVersion

The increased search for reduced-sugar and healthier food products has driven the growth of the functional food market [1]. This opened space for the development of novel functional products. Frulact SA, a partner in this project, is specialized in the development and production of fruit-based preparations, which are mainly utilized in the dairy industry for incorporation in flavored yogurts. Its market is expected to increase at a compound annual growth rate of 6.1% until 2030 [2]. However, despite being rich in nutrients, these preparations have a high amount of caloric added sugar. To reduce this sugar in a strawberry preparation, we herein propose an in-situ enzymatic conversion of its sucrose content into prebiotic fructooligosaccharides (FOS) [3,4]. Two commercial enzymatic complexes were evaluated for the in-situ synthesis of FOS. At optimal conditions (60 °C and pH 5.0), Pectinex® Ultra SP-L yielded 0.57 ± 0.01 gFOS/gini.sucrose after 7 h reaction and Viscozyme® L, 0.66 ± 0.00 gFOS/gini.sucrose after 5 h. The resultant strawberry preparations contained more than 50 % (w/w) of FOS in total carbohydrates. Also, more than 80 % of the original sucrose content was reduced, diminishing its caloric value by 31 %. The data show that consumption of dairy products containing 10 % of the developed prebiotic preparation would result in the ingestion of >2.5 grams of FOS per 100 mL of product. The prebiotic preparation showed also to resist the harsh conditions of the gastrointestinal tract since more than 90 % of FOS were not hydrolyzed during digestion. The conversion of sucrose into FOS changed some physicochemical and textural attributes of the original product (i.e., sweetness, color, viscosity, consistency), yet those can be easily adjusted. The in-situ technological approach here developed shown great potential as an innovative strategy for the development of low-sugar and low-calorie prebiotic food., This work was supported by the FCT under the scope of the strategic funding of UIDB/04469/2020 unit, by National Funds through the FCT under the project cLabel+ (POCI-679 01-0247- FEDER-046080) co-financed by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF) and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. Daniela A. Gonçalves acknowledge the Portuguese Foundation for Science and Technology (FCT) for the PhD Grant (2022.11590.BD)., info:eu-repo/semantics/publishedVersion

The interest of researchers in understanding the stage of development of specific areas of knowledge is a way to understand their scientific maturity and their capacity for consolidation. This “popularization” of the knowledge of researchers working in a specific area of knowledge also allows a greater ability to recognize where science is produced and which actors participate in this effort from a series of evaluation parameters, indicative of the productivity of researchers through the number of articles published and the consistency of production and its relationship with the impact of this in the scientific community through citations of articles. Chemometrics, a science that relates measurements obtained in chemical systems or processes through the application of statistical and mathematical methods, an area created 50 years ago, still does not have a study evaluating the evolution of the area in qualitative and quantitative terms. In this sense, this article aims to present data from the profile of Brazilian scientific production in Chemometrics, as well as the training of human resources, in its scientometric aspects to allow an understanding of the dynamics and contemporary reality of the area. In terms of national scientific production is growing proportionally faster than the rest of the world, placing Brazil among the leading producers of knowledge in the area. Researchers in Chemometrics working in Brazil not only publish a significant number of articles, but these publications have a large number of citations, in addition to the training of human resources spread throughout Brazil, distributed among most graduate courses in chemistry, but not restricted to this area. Finally, the area of Chemometrics, which is about fifty years old, is mature, with numbers of publications and training of human resources, but it is noted that a plateau has not been reached in these two numbers, because the critical mass of researchers working in the area is still increasing.

Over the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding of the physical, biochemical and sensorial properties of the food categories involved since any modification targeting improved healthiness needs to guarantee their maintenance within acceptable levels to maintain consumer satisfaction. The reduction of sugar content in food to reduce both energy density of food and glycemic response is currently a key focus of the food manufacturing industry that poses several challenges. In this chapter, an overall perspective of sugar and its technological/functional role as well as the negative health implications associated to its excessive consumption is presented upholding the need for reformulation strategies to reduce free sugar intake. In this framework, the different solutions developed over the last years will be discussed including sugar structure modification and encapsulation to enhance sweet perception, food grade alternatives to sugar or in-situ enzymatic sugar conversion into non-digestible saccharides with enhanced (prebiotic) functionality. Examples of commercial products and market challenges will also be detailed., This work supported by the project cLabel+ (POCI-01-0247-FEDER-046080) cofinanced by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019., info:eu-repo/semantics/publishedVersion

Background. 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) were applied in the preparation. Operational parameters were optimized to maximize FOS yield: temperature, pH, enzyme:substrate ratio (E/S). Rheological, physicochemical and functional properties (INFOGEST gastrointestinal digestion protocol) were evaluated. Results. At optimal conditions (60 , pH 5.0), Pectinex produced 265±3 g·L1 FOS, yielding 0.581±0.006 gFOS·gin.GF1 after 7 h reaction (E/S:1/40); and Viscozyme produced 295±1 g·L1 FOS, yielding 0.664±0.004 gFOS·gin.GF1 after 5 h (E/S:1/30), both resulting in preparations with 50% (w/w) FOS. The caloric value was reduced 24%, including 80% sucrose reduction. Differences in colour, water activity and ºBrix were not relevant, while consistency and viscosity decreased 70% and pH increased from 4.4 to 4.7. FOS showed resistance to gastrointestinal digestion; only kestose was slightly hydrolysed at intestinal phase. Conclusions. A prebiotic strawberry preparation was successfully produced at lab scale, by in-situ enzymatic conversion of caloric into functional sugars. Next, the process will be scaled-up at industrial level. Background. 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) were applied in the preparation. Operational parameters were optimized to maximize FOS yield: temperature, pH, enzyme:substrate ratio (E/S). Rheological, physicochemical and functional properties (INFOGEST gastrointestinal digestion protocol) were evaluated. Results. At optimal conditions (60 , pH 5.0), Pectinex produced 265±3 g/L FOS, yielding 0.581±0.006 g(FOS)/g(initial.GF) after 7 h reaction (E/S:1/40); and Viscozyme produced 295±1 g/L FOS, yielding 0.664±0.004 g(FOS)/g(initial.GF) after 5 h (E/S:1/30), both resulting in preparations with 50% (w/w) FOS. The caloric value was reduced 24%, including 80% sucrose reduction. Differences in colour, water activity and ºBrix were not relevant, while consistency and viscosity decreased 70% and pH increased from 4.4 to 4.7. FOS showed resistance to gastrointestinal digestion; only kestose was slightly hydrolysed at intestinal phase. Conclusions. A prebiotic strawberry preparation was successfully produced at lab scale, by in-situ enzymatic conversion of caloric into functional sugars. Next, the process will be scaled-up at industrial level., info:eu-repo/semantics/publishedVersion