Affiliation:
1. Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Florianópolis SC 88034‐001 Brazil
2. Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
3. Food Engineering Post‐Graduation State University of Maringá Maringá PR 87020‐900 Brazil
4. Federal Institute of Paraná Campus Paranavaí Paranavaí PR 88075‐010 Brazil
Abstract
AbstractRecent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, this review presents and discusses the recent advances in emerging carbohydrates‐based prebiotics and potential carbohydrate‐based prebiotic foods. In addition, the evolution of the prebiotic concept is detailed, and the worldwide prebiotics regulatory aspects are presented.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Subject
Organic Chemistry,Food Science