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TitleNovel and emerging prebiotics: Advances and opportunities
Author(s)Cardoso, Beatriz B.
Amorim, Cláudia
Silvério, Sara Isabel Cruz
Rodrigues, L. R.
KeywordsBiological activity
Bioprocess production
Prebiotic applications
Issue date2021
JournalAdvances in Food and Nutrition Research
CitationCardoso, B. B., Amorim, C., Silvério, S. C., & Rodrigues, L. R. (2021). Chapter Two - Novel and emerging prebiotics: Advances and opportunities. In F. Toldrá (Ed.), Advances in Food and Nutrition Research (Vol. 95, pp. 41-95): Academic Press.
Abstract(s)Consumers are conscientiously changing their eating preferences toward healthier options, such as functional foods enriched with pre- and probiotics. Prebiotics are attractive bioactive compounds with multidimensional beneficial action on both human and animal health, namely on the gastrointestinal tract, cardiometabolism, bones or mental health. Conventionally, prebiotics are non-digestible carbohydrates which generally present favorable organoleptic properties, temperature and acidic stability, and are considered interesting food ingredients. However, according to the current definition of prebiotics, application categories other than food are accepted, as well as non-carbohydrate substrates and bioactivity at extra-intestinal sites. Regulatory issues are considered a major concern for prebiotics since a clear understanding and application of these compounds among the consumers, regulators, scientists, suppliers or manufacturers, health-care providers and standards or recommendation-setting organizations are of utmost importance. Prebiotics can be divided in several categories according to their development and regulatory status. Inulin, galactooligosaccharides, fructooligosaccharides and lactulose are generally classified as well established prebiotics. Xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides and lactosucrose are classified as “emerging” prebiotics, while raffinose, neoagaro-oligosaccharides and epilactose are “under development.” Other substances, such as human milk oligosaccharides, polyphenols, polyunsaturated fatty acids, proteins, protein hydrolysates and peptides are considered “new candidates.” This chapter will encompass actual information about the non-established prebiotics, mainly their physicochemical properties, market, legislation, biological activity and possible applications. Generally, there is a lack of clear demonstrations about the effective health benefits associated with all the non-established prebiotics. Overcoming this limitation will
TypeBook part
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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