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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations.
Hernández-Pinto, Fernanda Jimena; Miranda-Medina, Juan Daniel; Natera-Maldonado, Abril; Vara-Aldama, Óscar; Ortueta-Cabranes, Mary Pily; Vázquez Del Mercado-Pardiño, Jorge A; El-Aidie, Safaa A M; Siddiqui, Shahida Anusha; Castro-Muñoz, Roberto.
Afiliação
  • Hernández-Pinto FJ; Tecnologico de Monterrey, Campus Querétaro. Av. Epigmenio González 500, Tecnológico, 76130 Santiago de Querétaro, Qro., Mexico.
  • Miranda-Medina JD; Tecnologico de Monterrey, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45138, Jalisco, Mexico.
  • Natera-Maldonado A; Tecnologico de Monterrey, Campus Chihuahua, Av. H Colegio Militar 4700, Nombre de Dios, Chihuahua, Chih., Mexico.
  • Vara-Aldama Ó; Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico.
  • Ortueta-Cabranes MP; Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico.
  • Vázquez Del Mercado-Pardiño JA; Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico.
  • El-Aidie SAM; Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt.
  • Siddiqui SA; Technical University of Munich, Department of Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany.
  • Castro-Muñoz R; Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 11/12 Narutowicza St., 80-233 Gdansk, Poland. Electronic address: roberto.castro-munoz@pg.edu.pl.
Int J Biol Macromol ; 259(Pt 2): 129309, 2024 Feb.
Article em En | MEDLINE | ID: mdl-38216021
ABSTRACT
Arabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last 2-3 years, identifying that the type of method, extraction source, AX physicochemical properties and pre-treatment conditions are the main factors influencing the recovery yield. Alkaline extraction is among the most used methods nowadays, mostly due to its simplicity and high recovery yield. Concurrently, recovered AXs applied in food applications is timely reviewed, such as potential bread ingredient, prebiotic and as a wall material for probiotic encapsulation, in beer and non-alcoholic beverage manufacturing, complementary ingredient in bakery products and cookies, improvers in Chinese noodles, 3D food printing and designing of nanostructures for delivery platforms.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Probióticos Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: México País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Probióticos Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: México País de publicação: Holanda