Prebiotic compounds from agro‐industrial by‐products

Abstract

Prebiotics are nondigestible food components that have an impact on gut microbiota composition and activity, which in turn results in the improvement of health conditions. Nowadays, the production of prebiotics from agro‐industrial by‐products is under investigation. In this regard, polysaccharides are usually found in these sources and their potential use as prebiotics has been studied recently since these compounds act as substrates for the human gut microbiota, and they have the potential to modulate its composition through many mechanisms. Additionally, the use of agricultural by‐products is advantageous because it is a cheap and abundantly available material. This review focuses on the recent scientific literature regarding the prebiotic properties of polysaccharides from agro‐industrial by‐products. Practical applications Currently, the maintenance of gut homeostasis is a target for the improvement of human health. This review can broaden the perspective on the utilization of agro‐industrial by‐products that can compete in the market with the commercial ones or act as a source for new food ingredients.

Study on the Macro and Micromechanics Tensile Strength Properties of Orange Tree Pruning Fiber as Sustainable Reinforcement on Bio-Polyethylene Compared to Oil-Derived Polymers and Its Composites

“…These wastes are mainly composed of cellulose, lignin, and hemicellulose, and are known as vegetable biomass or lignocellulosic biomass. There are multiple applications for each of these constituent fractions: active carbons [ 2 ], composites [ 3 ], levulinic acid production [ 4 ], thermal insulating materials [ 5 ], viscose [ 6 ], materials for the treatment of wastewater [ 7 ], edible coatings [ 8 ], furfural and hydroxymethylfurfural production [ 9 ], the formation of thermoplastics and flexible films [ 10 ], obtaining prebiotics applicable in the food industry [ 11 ], acid dyes absorbents [ 12 ], food additives and nutraceuticals [ 13 ], energy, fuels, synthesis gas, macromolecules, and aromatic compounds [ 14 , 15 , 16 ] and composites [ 17 , 18 ], among others.…”

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

“…Prebiotics are substrates that are selectively used by the host microbiota, promoting the growth and metabolic activity of different microorganism groups, conferring a health benefit . Prebiotics are generally non-digestible oligosaccharides with a degree of polymerization between 4 and 30 that can be classified on the basis of their structure on fructooligosaccharides (FOS, fructose linked with a terminal glucose by β–2–1 bonds, with repetition of inulobiose, levanobiose, and sucrose), galactooligosaccharides (GOS, galactose linked by glycosidic bonds β–1–2, β–1–3, β–1–4, and β–1–6 with a terminal glucose), human milk oligosaccharides (HMO, composed of glucose, galactose, acetylglucosamine, fructose, or sialic acid with lactose at their reducing end), mannanoligosaccharide (MOS, obtained from partial hydrolysis of mannan polysaccharides; they can present an α–1–6 or β–1–4 bond), xylooligosaccharide (XOS, xylose residues linked through β–1–4 bonds), and arabinoxylooligosaccharide (AXOS, xylose backbone linked through β–1–4 bonds with arabinose substitution), to name a few, but other non-carbohydrate substrates are also recognized as prebiotics, such as conjugated linoleic acid (CLA), PUFAs, and polyphenols. − Byproducts are a great source of prebiotics (Table ), with different extraction techniques, such as thermal treatments, enzymatic extraction, and alkaline extraction, among others, and also throughout solid fermentation with fungi. The extraction technique and source have a great influence on the biological activity of these prebiotics.…”

Pomegranate as a natural source of phenolic antioxidants: a review

“…In addition, a large proportion of consumers demand natural ingredients due to their health claims, especially the ones obtained from sustainable sources (Melo et al, 2015;Gómez et al, 2016). It should be pointed out that agro-industrial waste has considerable amounts of bioactive substances recognized for their health-promoting properties and technological application as antioxidants, potentially prebiotic ingredients, or even as food dyes (Vásquez-Olivo et al, 2018).…”