Pectic oligosaccharides: manufacture and functional properties

B. Gullón; B. Gómez; M. Martínez-Sabajanes; R. Yáñez; J. C. Parajó; J. L. Alonso

doi:10.1016/j.tifs.2013.01.006

Pectic oligosaccharides: manufacture and functional properties

B. Gullón, B. Gómez, M. Martínez-Sabajanes, R. Yáñez, J. C. Parajó, J. L. Alonso^*

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

215 Citations (Scopus)

Abstract

There is an increased interest on the identification, production, purification, evaluation and commercialization of new prebiotics with improved properties. Partial hydrolysis of pectin by chemical and/or enzymatic methods leads to the production of pectin-derived oligosaccharides (POS), which have been proposed as a new class of prebiotics. This work reviews the scientific information available on the production, chemical characterization, purification and properties of POS, with special focus on their in vitro and in vivo effects.

Original language	English
Pages (from-to)	153-161
Number of pages	9
Journal	Trends in food science & technology
Volume	30
Issue number	2
DOIs	https://doi.org/10.1016/j.tifs.2013.01.006
Publication status	Published - Apr 2013

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10.1016/j.tifs.2013.01.006

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title = "Pectic oligosaccharides: manufacture and functional properties",

abstract = "There is an increased interest on the identification, production, purification, evaluation and commercialization of new prebiotics with improved properties. Partial hydrolysis of pectin by chemical and/or enzymatic methods leads to the production of pectin-derived oligosaccharides (POS), which have been proposed as a new class of prebiotics. This work reviews the scientific information available on the production, chemical characterization, purification and properties of POS, with special focus on their in vitro and in vivo effects.",

author = "B. Gull{\'o}n and B. G{\'o}mez and M. Mart{\'i}nez-Sabajanes and R. Y{\'a}{\~n}ez and Paraj{\'o}, {J. C.} and Alonso, {J. L.}",

note = "Funding Information: Authors are grateful to the Spanish Ministry of Science and Innovation (Project ref: CTQ2008-05322/PPQ) and to Xunta de Galicia (INBIOMED project) for the financial support of this work. Both projects were partially funded by the FEDER Program of the European Union (“Unha maneira de facer Europa”). Remedios Y{\'a}{\~n}ez thanks Xunta de Galicia for her “Isidro Parga Pondal” contract, Bel{\'e}n G{\'o}mez thanks the Spanish Ministry of Education, Culture and Sports for her FPU research grant and Beatriz Gull{\'o}n thanks the FCT (Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia) for her postdoctoral fellowship (reference SFRH/BPD/79941/2011). Copyright: Copyright 2013 Elsevier B.V., All rights reserved.",

year = "2013",

month = apr,

doi = "10.1016/j.tifs.2013.01.006",

language = "English",

volume = "30",

pages = "153--161",

journal = "Trends in food science & technology",

issn = "0924-2244",

publisher = "Elsevier Ltd.",

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TY - JOUR

T1 - Pectic oligosaccharides

T2 - manufacture and functional properties

AU - Gullón, B.

AU - Gómez, B.

AU - Martínez-Sabajanes, M.

AU - Yáñez, R.

AU - Parajó, J. C.

AU - Alonso, J. L.

N1 - Funding Information: Authors are grateful to the Spanish Ministry of Science and Innovation (Project ref: CTQ2008-05322/PPQ) and to Xunta de Galicia (INBIOMED project) for the financial support of this work. Both projects were partially funded by the FEDER Program of the European Union (“Unha maneira de facer Europa”). Remedios Yáñez thanks Xunta de Galicia for her “Isidro Parga Pondal” contract, Belén Gómez thanks the Spanish Ministry of Education, Culture and Sports for her FPU research grant and Beatriz Gullón thanks the FCT (Fundação para a Ciência e Tecnologia) for her postdoctoral fellowship (reference SFRH/BPD/79941/2011). Copyright: Copyright 2013 Elsevier B.V., All rights reserved.

PY - 2013/4

Y1 - 2013/4

N2 - There is an increased interest on the identification, production, purification, evaluation and commercialization of new prebiotics with improved properties. Partial hydrolysis of pectin by chemical and/or enzymatic methods leads to the production of pectin-derived oligosaccharides (POS), which have been proposed as a new class of prebiotics. This work reviews the scientific information available on the production, chemical characterization, purification and properties of POS, with special focus on their in vitro and in vivo effects.

AB - There is an increased interest on the identification, production, purification, evaluation and commercialization of new prebiotics with improved properties. Partial hydrolysis of pectin by chemical and/or enzymatic methods leads to the production of pectin-derived oligosaccharides (POS), which have been proposed as a new class of prebiotics. This work reviews the scientific information available on the production, chemical characterization, purification and properties of POS, with special focus on their in vitro and in vivo effects.

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DO - 10.1016/j.tifs.2013.01.006

M3 - Review article

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VL - 30

SP - 153

EP - 161

JO - Trends in food science & technology

JF - Trends in food science & technology

IS - 2

ER -

Pectic oligosaccharides: manufacture and functional properties

Abstract

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