Features International Sugar Journal
The Blackboard

Xylooligosaccharides: Bagasse sugars as prebiotics [Full subscriber]

The agroindustry has been focusing for some time on the recovery of lignocellulosic by-products to produce sustainable ingredients targeting the feed, food, beverage, pharmaceutical, and nutraceutical industries. Lignocellulosic materials or agricultural residues (e.g., sugarcane bagasse, corn husk, corncobs, wheat straw) contain high amounts of the sugar polymer hemicellulose (20 to 45% of their total biomass), which can be transformed into xylooligosaccharides (XOS). XOS are short chain-oligosaccharides composed of multiple xylose (a five-carbon sugar) units known to have prebiotic properties. Prebiotics are a group of non-digestible oligosaccharides or functional food ingredients that benefit the host’s (human and animal) health by selectively…

Login or sign up

Create an account

Lost your password?