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New trends and technological challenges in the industrial production and purification of fructooligosaccharides a
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Clarisse Nobre , José A. Teixeira & Lígia R. Rodrigues
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IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar , 4710-057 , Braga , Portugal Accepted author version posted online: 11 Oct 2013.Published online: 11 Oct 2013.
To cite this article: Clarisse Nobre , José A. Teixeira & Lígia R. Rodrigues (2013): New trends and technological challenges in the industrial production and purification of fructo-oligosaccharides, Critical Reviews in Food Science and Nutrition To link to this article: http://dx.doi.org/10.1080/10408398.2012.697082
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ACCEPTED MANUSCRIPT New trends and technological challenges in the industrial production and purification of fructo-oligosaccharides
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CLARISSE NOBRE, JOSÉ A. TEIXEIRA and LÍGIA R. RODRIGUES IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710–057 Braga, Portugal
Address correspondence to Clarisse Nobre, Ph.D., Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710–057 Braga, Portugal. Email:
[email protected];
[email protected] Phone: +351 253 604 400. Fax: +351 253 678 986 Other authors:
[email protected] (José A. Teixeira);
[email protected] (Lígia.R. Rodrigues)
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ACCEPTED MANUSCRIPT ABSTRACT An increased commercial interest in fructo-oligosaccharides (FOS) has emerged in the last decade due to their prebiotic activity. At large scale, the FOS are produced by microbial enzymes
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from sucrose. A mixture of FOS and other saccharides is obtained in this process. The presence of such saccharides reduces the prebiotic, caloric and cariogenic value of the final product. Therefore, many efforts have been conducted to obtain a product with increased FOS purity. This review comprises the most important technological and physicochemical aspects including FOS production and recovery processes; safety, dose and health claims concerning its intake; and commercially available FOS. Keywords: Oligosaccharides; Microbial treatment; Membrane technology; Activated charcoal; Ion exchange chromatography; Simulated Moving Bed.
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ACCEPTED MANUSCRIPT INTRODUCTION Several gastrointestinal (GI) disorders ranging from discomfort or colitis to cancer can be prevented and/or treated by promoting the selective growth of commensal beneficial bacteria,
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named probiotic bacteria, and keeping pathogenic species at low levels. Therefore, the modulation of large bowel microflora through a regular consumption of prebiotics has been largely studied in recent years (De Preter et al., 2011; Delgado et al., 2010; Gibson et al., 2004). Carbohydrates constitute the main substrate for gut bacteria and some have been reported as potential prebiotics. Nevertheless, only fructans (inulin and fructo-oligosaccharides (FOS)) and galacto-oligosaccharides (GOS/TOS) fulfill all the criteria required to be considered as prebiotics (Roberfroid, 2007; Torres et al., 2010). Apart from their nutritional value, FOS also have great physicochemical properties that make them powerful ingredients for improving the organoleptic quality of food (Crittenden & Playne, 2002; Franck, 2002). Most commercial FOS products are not pure but mixtures containing different amounts of FOS, mainly due to the low yields of their industrial production processes. Typically, these commercial products contain about 5% of other sugars, although products with 55 to 99% of purity can be found in the market. The presence of the small chain saccharides in the mixture decreases the prebiotic, caloric and cariogenic value of the final product, preventing the incorporation of these mixtures in health, dietetic and diabetic foods. Therefore, it is of utmost importance to obtain purer FOS mixtures. Moreover, if pharmaceutical applications or specific studies on physicochemical and functional
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ACCEPTED MANUSCRIPT properties (e.g. in vitro prebiotic activity) of individual FOS are envisaged, pure oligosaccharides should to be used. Currently, the isolated FOS are only available for analytical purposes and their prices are
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prohibitive. Indeed, even pure FOS mixtures are still very expensive. Besides, there are very few reports available regarding the FOS purification. Therefore, the isolation and purification of FOS constitutes an actual challenging and important task for the scientific community. This review aims to provide an overview of the currently available downstream techniques for the isolation and purification of FOS from fermentative broths. The most important technological and physicochemical aspects involving FOS separation are discussed. Issues on safety, dose and health claims concerning FOS intake are reviewed. Also, a compilation of the commercially available FOS, as well as the main FOS production technologies is provided. Finally, the separation techniques used for FOS purification are presented and discussed.
PHYSICOCHEMICAL AND TECHNOLOGICAL PROPERTIES Fructans are a category of carbohydrates that include inulin and oligofructose. They consist in fructose (F) molecules linked to each other that can or cannot have a glucose (G) residue in their initial configuration. Oligofructose are short chain molecules, that can be a mixture of GFn and FFn molecules (2
