Production of xylo-oligosaccharides (XOS) of tailored degree of polymerization from acetylated xylans through modelling of enzymatic hydrolysis

Fuso, Andrea; Rosso, Franco; Rosso, Ginevra; Risso, Davide; Manera, Ileana; Caligiani, Augusta

doi:10.1016/j.foodres.2022.112019

Cited by 11 publications

(12 citation statements)

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“…Indeed, the presence of arabinose, rhamnose, and galactose in quantities equal to 16%, 8%, and 9% of total sugars respectively is reminiscent of an average neutral monosaccharide distribution of pectin. In a previous study, we found a similar monosaccharide distribution from another lignocellulosic material, namely grape stalks, after hydrothermal extraction in the same conditions, 11 further confirming the feasibility of extracting pectic fractions with this approach. Xylose, the primary monosaccharide making up HSs' hemicellulose, was instead found to be in a low amount (11% of total sugars), suggesting how this treatment is inadequate to extract this fraction satisfactorily.…”

Section: Resultssupporting

confidence: 78%

Section: Methodsmentioning

confidence: 99%

“…The analysis of oligosaccharides in the supernatant was performed following a previously published protocol, 11 through hydrophilic interaction liquid chromatography coupled with MS. Integration was performed by extracting the following mass ions ( m / z ) for deacetylated xylo‐oligosaccharides (XOSs): 149 for xylose, 281 for degree of polymerization DP = 2, 413 for DP = 3, 545 for DP = 4, 677 for DP = 5, 809 for DP = 6, 941 for DP = 7, 1073 for DP = 8, 1205 for DP = 9, and 1337 for DP = 10.…”

Section: Methodsmentioning

confidence: 99%

“…The total monosaccharide composition of the liquor obtained from HT of HSs was investigated qualitatively, in terms of types of sugar, by gas chromatography (GC) coupled with MS, according to a protocol reported elsewhere. 11 Evaluation of the molecular weight M w The molecular weight of poly-and/or oligosaccharides extracted from HSs was evaluated through high-performance size-exclusion chromatography (HPSEC) coupled with a refractive index detector (RID). A 120 μL volume of the supernatant obtained from HT were mixed with 880 μL of ultrapure water and then injected into an Agilent 1260 Infinity II LC system equipped with an RID (Agilent, Santa Clara, CA, USA).…”

Section: Characterization Of Liquor Obtained From Ht Total Monosaccha...mentioning

confidence: 99%

“…10 Finally, a specific matrix could contain different hemicelluloses or diverse polysaccharides, constituted by various monosaccharide residues, which could be more or less susceptible to a particular HT severity, as emerged in a previous study of our group. 11 For all these reasons, and since it is widely recognized that the chemical structure of dietary fibres is related to their biological activity, 12 it is mandatory to determine the most appropriate extraction process, according to the specific lignocellulosic matrix and the final goal. Among the lignocellulose by-products, hazelnut shells (HSs) are very abundant but still too much undervalued.…”

Section: Introductionmentioning

confidence: 99%

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Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compounds

et al. 2023

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BackgroundHemicellulose extraction from lignocellulosic biomasses has gained interest over the years, and hydrothermal treatment is one of the most common methods employed for this purpose. This work aimed to deeply study hazelnut (Corylus avellana L.) shells as a new source of dietary fibre, evaluating the effect of hydrothermal treatment temperatures on the type and structure of fibre extracted, but also on the formation of side‐products derived from lignocellulose degradation.ResultsDifferent process temperatures led to diverse polysaccharides in the hydrothermal extract. Pectin was identified for the first time in hazelnut shells when experimenting with extraction at 125 °C, whereas at 150 °C a heterogeneous mixture of pectin, xylan, and xylo‐oligosaccharides was present. The highest yield in terms of total fibre was gained at 150 and 175 °C, and then decreased again at 200 °C. Finally, more than 500 compounds from different chemical classes were putatively identified and they appeared to be present in the extracted fibre with a different distribution and relative amount, depending on the heat treatment severity. A generally high content of phenols, phenyls, oligosaccharides, dehydro‐sugars, and furans was observed.ConclusionsModulation of the hydrothermal treatment temperature allows fibre extracts with very different compositions, and therefore different potential end uses, to be obtained from hazelnut shells. A sequential temperature‐based fractionation approach, as a function of the severity of the extraction parameters, can also be considered. Nevertheless, the study of the side‐compounds formed from lignocellulosic matrix degradation, as a function of the applied temperature, needs to be fully addressed for a safe introduction of the fibre extract within the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 78%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Characterization Of Liquor Obtained From Ht Total Monosaccha...mentioning

confidence: 99%