Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review
Minakshi Chakraborty, Jayati Bhowal
Abstract
Increased agricultural productivity and modern technology to turn lignocellulose-rich waste biomass (LCB) into value-added substances might contribute to a sustainable economy that satisfies the enormous demand for food, energy and resources. Xylooligosaccharides (XOS) have gained increased attention since they act as nondigestible functional oligosaccharides and contribute potential health benefits. The scientific literature confirms that XOS are hydrolysates of xylan, a significant hemicellulose abundantly present in food and agricultural waste. Additionally, various conventional and modern pretreatments effectively utilized xylan for XOS production. However, limited information has been found on applying XOS in food. This review focuses on a comprehensive overview of the enzymatic hydrolysis of xylan and the production of functional XOS. A brief study on existing and probable applications of XOS in various functional food preparations has also been highlighted. Consumer’s desire for healthy, high-quality food drives the industry to develop novel, natural and reasonably priced functional ingredients. XOS delivers a wide range of dimensions and opportunities for creating novelty in food with potential integration into the food industry.