Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations

Fernanda Jimena Hernández-Pinto; Juan Daniel Miranda-Medina; Abril Natera-Maldonado; Óscar Vara-Aldama; Mary Pily Ortueta-Cabranes; Jorge A. Vázquez del Mercado-Pardiño; Safaa A.M. El-Aidie; Shahida Anusha Siddiqui; Roberto Castro Munoz

doi:10.1016/j.ijbiomac.2024.129309

Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations

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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Authors (9)

Fernanda Jimena Hernández-Pinto
Juan Daniel Miranda-Medina
Abril Natera-Maldonado
Óscar Vara-Aldama
Mary Pily Ortueta-Cabranes
Jorge A. Vázquez del Mercado-Pardiño
Safaa A.M. El-Aidie
Shahida Anusha Siddiqui
Roberto Castro Munoz dr

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Articles

Type:

artykuły w czasopismach

Published in:

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES no. 259,
ISSN: 0141-8130

Language:

English

Publication year:

2024

Bibliographic description:

Hernández-Pinto F. J., Miranda-Medina J. D., Natera-Maldonado A., Vara-Aldama Ó., Ortueta-Cabranes M. P., Vázquez del Mercado-Pardiño J. A., El-Aidie S. A., Siddiqui S. A., Castro Munoz R.: Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations// INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES -,iss. 259 (2024), s.129309-

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