Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review

Catenza, Karizza F.; Donkor, Kingsley K.

doi:10.1016/j.foodchem.2021.129416

Cited by 23 publications

(10 citation statements)

References 127 publications

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“…Oligosaccharides are specific groups of carbohydrates that have prebiotic activity and are applied as food ingredients, additives for cosmetics, pharmaceutical products and preservatives for fruits and vegetables. They are associated with several functional properties, such as improvement of intestinal function, mineral absorption, regulation of lipid and glycemic metabolism and reduction in the risk of developing colon cancer [ 27 , 41 ]. This reinforces the importance of investigating these compounds and shows that buritirana has great potential for the production of food products with functional attributes.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Souza

Araújo

Orlando

et al. 2022

Foods

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The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g−1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g−1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g−1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

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Section: Resultsmentioning

confidence: 99%

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Souza

Araújo

Orlando

et al. 2022

Foods

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“…Oligosaccharides are a functional group that encompasses a wide range of compounds: from simple carbohydrates to soluble fibers and with different degrees of polymerization (DP) [ 35 ]. They are categorized according to their sugar monomers, and the most well-known functional oligosaccharides are fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), iso-maltooligosaccharides (IMOS) and mannan oligosaccharides [ 36 ].…”

Section: Functional Compounds: Definition Importance and Trendsmentioning

confidence: 99%

“…They are categorized according to their sugar monomers, and the most well-known functional oligosaccharides are fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), iso-maltooligosaccharides (IMOS) and mannan oligosaccharides [ 36 ]. FOS and GOS are broadly employed in the food industry due to their advanced technological properties (e.g., water-holding capacity and gel-forming ability) and the established health-promoting benefits that they have on gut microbiota [ 35 ]. They naturally occur in many foods such as fruits and vegetables, honey, milk, and lentils [ 36 ].…”

Section: Functional Compounds: Definition Importance and Trendsmentioning

confidence: 99%

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

Alexandri

Kachrimanidou

Papapostolou

et al. 2022

Foods

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The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.

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“…The issues due to the disparities in breast milk sample collection and challenges in establishing accurate and standardized HMO measurements were raised and discussed recently by van Leeuwen, 2019 [ 53 ]. Leeuwen, 2019 [ 53 ] and others [ 54 , 55 ] have recently reviewed the challenges and pitfalls of HMO analysis, concluding that it is very difficult to compare various studies due to great differences in methods employed to analyze HMOs (sample preparation, HMO separation and detection). All methodologies have a risk of specific losses of HMOs structures, introducing methodological bias.…”

Section: Composition Throughout Lactationmentioning

confidence: 99%

“…Most techniques have not been extensively assayed for specific HMO losses so a comparative analysis cannot be drawn. It has been consistently suggested the need of a double-blind multi-center study of HMOs analysis to assess methodological bias and the true levels of HMOs in human milk [ 2 , 53 , 54 , 55 ].…”

Section: Composition Throughout Lactationmentioning

confidence: 99%

Changes in HMO Concentrations throughout Lactation: Influencing Factors, Health Effects and Opportunities

et al. 2021

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Human milk oligosaccharides (HMOs) are important functional biomolecules in human breast milk. Understanding the factors influencing differences in HMO composition and changes in their concentration over lactation can help to design feeding strategies that are well-adapted to infant’s needs. This review summarises the total and individual concentration of HMOs from data published from 1999 to 2019. Studies show that the HMO concentrations are highest in colostrum (average 9–22 g/L), followed by slightly lower concentrations in transitional milk (average 8–19 g/L), with a gradual decline in mature milk as lactation progresses, from 6–15 g/L in breast milk collected within one month of birth, to 4–6 g/L after 6 months. Significant differences in HMO composition have been described between countries. Different HMOs were shown to be predominant over the course of lactation, e.g., 3-fucosyllactose increased over lactation, whereas 2′-fucosyllactose decreased. Recent clinical studies on infant formula supplemented with 2′-fucosyllactose in combination with other oligosaccharides showed its limited beneficial effect on infant health.

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Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review

Cited by 23 publications

References 127 publications

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

Changes in HMO Concentrations throughout Lactation: Influencing Factors, Health Effects and Opportunities

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