Foods (Jul 2023)

The Potential of Xylooligosaccharides as Prebiotics and Their Sustainable Production from Agro-Industrial by-Products

  • Kim Kley Valladares-Diestra,
  • Luciana Porto de Souza Vandenberghe,
  • Sabrina Vieira,
  • Luis Daniel Goyzueta-Mamani,
  • Patricia Beatriz Gruening de Mattos,
  • Maria Clara Manzoki,
  • Vanete Thomaz Soccol,
  • Carlos Ricardo Soccol

DOI
https://doi.org/10.3390/foods12142681
Journal volume & issue
Vol. 12, no. 14
p. 2681

Abstract

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In recent years, concerns about a good-quality diet have increased. Food supplements such as prebiotics have great nutritional and health benefits. Within the diverse range of prebiotics, xylooligosaccharides (XOs) show high potential, presenting exceptional properties for the prevention of systemic disorders. XOs can be found in different natural sources; however, their production is limited. Lignocellulosic biomasses present a high potential as a source of raw material for the production of XOs, making the agro-industrial by-products the perfect candidates for production on an industrial scale. However, these biomasses require the application of physicochemical pretreatments to obtain XOs. Different pretreatment methodologies are discussed in terms of increasing the production of XOs and limiting the coproduction of toxic compounds. The advance in new technologies for XOs production could decrease their real cost (USD 25–50/kg) on an industrial scale and would increase the volume of market transactions in the prebiotic sector (USD 4.5 billion). In this sense, new patents and innovations are being strategically developed to expand the use of XOs as daily prebiotics.

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