Applications of prebiotics in food industry: A review

Abstract

Benefits of prebiotics for stimulating a healthy intestinal tract are well known. From suppression of pathogens to proliferation of indigenous bacteria of intestines, prebiotics have it all. Since the research on the scope of prebiotics is expanding, new applications are coming up every day thus upgrading the choices consumer has for a healthy living. Incorporation of prebiotics in a wide range of products that food industry offers on shelf is an innovative way to replace fat and sugars along with enhancing the mouthfeel by providing better tongue lubrication. In some cases, the thermal stability of the product is improved along with other sensory, textural and physiological benefits. This paper gives an overview of the various prebiotics available from different sources and their applications in various segments of food industry, notably dairy, beverage, processed fruit-vegetable, bakery, confectionary, extruded snack, sweetener, infant formula, pet food and livestock industry. The effects observed on addition of various prebiotics are also elaborated.

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

“…These compounds exhibit remarkable prebiotic potential and their consumption ensures hosts' overall wellbeing since they are believed to support an improvement of lactose digestion and mineral absorption, reduction of serum cholesterol level, diminishing the risk of cancer, and enhancement of the host's immune system (Sangwan et al, 2011;Lamsal, 2012). Moreover, GOS are distinguished by high thermal and acid stability, excellent taste quality, low sweetness and caloric value that secure its wide application in the food industry (Van Leusen et al, 2014;Singla & Chakkaravarthi, 2017). Therefore, transgalactosylation can tune whey into value-added product (Nath et al, 2016;Fischer & Kleinschmidt, 2018) that can be further on utilized as food and feed functional ingredient (Fonseca et al, 2017).…”

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

“…These reactions are influenced by the distribution of water and the reaction of reducing sugars and amino acids. Partial hydrolysis of inulin during baking into its two constitutive monomers, glucose and fructose, and the reduced moisture content of the inulin containing breads can enhance crust darkening through Maillard and caramelisation reactions (Blecker, Fougnies, Van Herck, Chevalier, & Paquot, ; Singla & Chakkaravarthi, ).…”

“…Partial hydrolysis of inulin during baking into its two constitutive monomers, glucose and fructose, and the reduced moisture content of the inulin containing breads can enhance crust darkening through Maillard and caramelisation reactions (Blecker, Fougnies, Van Herck, Chevalier, & Paquot, 2002;Singla & Chakkaravarthi, 2017). (Khoshakhlagh, Hamdami, Shahedi, & Le-Bail, 2014) which has been attributed to bread staling (He & Hoseney, 1990;Ribotta, Cuffini, Leon, & Anon, 2004).…”

“…Inulin is a common prebiotic extracted from chicory, garlic, onion, raw oats, and acacia (Gibson, ). In addition to prebiotic properties, inulin is a famous dietary fiber, bulking agent, sweetener, and fat replacer in food products (Singla & Chakkaravarthi, ) and is accepted in most countries as a food ingredient and sucrose replacer without restrictions (Liu et al, ). To act as a prebiotic, inulin concentration should be about 1–6% of the food.…”

Investigation of carryover effect of prior fibre consumption on growth, serum and tissue metabolic markers in Ossabaw pigs fed a high‐fat diet

“…Cellulose is a major insoluble and poorly fermented fibre that has been used to increase ease and regularity of digesta movement in humans and animals, but may also have some metabolic benefits (Keys, Grande, & Anderson, ; Prather, ; Wrick et al., ). Inulin (fructo‐oligo saccharide) is a soluble and highly fermentable fibre that is commonly added to human diet preparations as a thickener and is known to have multiple health benefits (Ahmed and Rashid ; Singla & Chakkaravarthi, ). At present, there is not yet a clear distinction of the metabolic effects of these two fibre types in humans.…”