Current status of xylooligosaccharides : production, characterization, health benefits and food application
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| dc.contributor.author | Palaniappan, Ayyappan
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| dc.contributor.author | Antony, Usha
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| dc.contributor.author | Emmambux, Mohammad Naushad
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| dc.date.accessioned | 2022-11-24T06:38:32Z | |
| dc.date.available | 2022-11-24T06:38:32Z | |
| dc.date.issued | 2021-05 | |
| dc.description.abstract | BACKGROUND : Functional foods are receiving high interest and attracting global attention due to their therapeutic health benefits. Xylooligosaccharides (XOS) are potential prebiotics that has attained commercial interest due to their prospective application in the food industry and its beneficial effects on human wellness. The demand to create alternate natural sources is steadily increasing to meet the consumer and industry needs for safe foods. SCOPE AND APPROACH : The review summarizes the various strategies employed in xylan extraction, XOS production (chemical and enzymatic) and characterization. The study also critically views the physiological importance and biological effects described through various in vitro and in vivo intervention studies. The technological properties, food-based applications and the future perspectives of XOS are presented. KEY FINDINGS AND CONSLUSIONS : A better utilization of XOS to exert a positive impact on health would help to the functional foods and nutraceuticals future markets. | en_US |
| dc.description.department | Consumer Science | en_US |
| dc.description.department | Food Science | en_US |
| dc.description.librarian | hj2022 | en_US |
| dc.description.sponsorship | UP Post-Doctoral Fellowship Programme, University of Pretoria, Republic of South Africa, and DST-NRF CoE in Food Security grant. | en_US |
| dc.description.uri | https://www.elsevier.com/locate/tifs | en_US |
| dc.identifier.citation | Palaniappan, A., Antony, U. & Emmambux, M.N. 2021, 'Current status of xylooligosaccharides : production, characterization, health benefits and food application', Trends in Food Science & Technology, vol. 111, pp. 506-519, doi : 10.1016/j.tifs.2021.02.047. | en_US |
| dc.identifier.issn | 0924-2244 (print) | |
| dc.identifier.issn | 1879-3053 (online) | |
| dc.identifier.other | 10.1016/j.tifs.2021.02.047 | |
| dc.identifier.uri | https://repository.up.ac.za/handle/2263/88468 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2021 Elsevier. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Trends in Food Science and Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Trends in Food Science and Technology, vol. 111, pp. 506-519, 2021, doi : 10.1016/j.tifs.2021.02.047. | en_US |
| dc.subject | Lignocellulosic biomass | en_US |
| dc.subject | Xylan | en_US |
| dc.subject | Xylooligosaccharides | en_US |
| dc.subject | Prebiotics | en_US |
| dc.subject | Functional foods | en_US |
| dc.title | Current status of xylooligosaccharides : production, characterization, health benefits and food application | en_US |
| dc.type | Postprint Article | en_US |
