Recent advance in extraction of prebiotics from plants: a review

Tang Shie-Lih, . and Koh Chen-Chung, . and Hii Siew-Ling, . Recent advance in extraction of prebiotics from plants: a review. pp. 14-21. ISSN 2289-1692

Prebiotics are termed as substrates that can confer health benefits with selective utilisation by host microbiota. They are oligosaccharides that can withstand gastric and enzymatic digestions in the small intestine. Prebiotics can be selectively fermented by probiotics in the large intestine to produce short-chain fatty acids vitamins and other compounds. These compounds can enhance the host immunity against diseases normalise bowel movements improve mineral absorption and lower blood cholesterol level. Inulin fructooligosaccharides (FOS) galactooligosaccharides (GOS) lactulose and xylooligosaccharides (XOS) are some examples of prebiotics. Prebiotics may be incorporated as nutritional ingredients into various functional foods or presented as nutraceuticals in the form of tablets or capsules sometimes with probiotic cultures for the benefit of consumers health. Most naturally occurring prebiotics can be found in some fruit and vegetables such as beans cereals asparagus onion raw garlic tomatoes and legumes which can be extracted through several techniques. This review paper provides the theoretical background on traditional extraction techniques such as chemical extraction enzymatic hydrolysis autohydrolysis and several novel extraction techniques including microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The operating conditions advantages and disadvantages are also discussed.

Full text available from: Official URL: http://myjms.mohe.gov.my/index.php/ijbr/article/vi...

Abstract

Prebiotics are termed as substrates that can confer health benefits with selective utilisation by host microbiota. They are oligosaccharides that can withstand gastric and enzymatic digestions in the small intestine. Prebiotics can be selectively fermented by probiotics in the large intestine to produce short-chain fatty acids vitamins and other compounds. These compounds can enhance the host immunity against diseases normalise bowel movements improve mineral absorption and lower blood cholesterol level. Inulin fructooligosaccharides (FOS) galactooligosaccharides (GOS) lactulose and xylooligosaccharides (XOS) are some examples of prebiotics. Prebiotics may be incorporated as nutritional ingredients into various functional foods or presented as nutraceuticals in the form of tablets or capsules sometimes with probiotic cultures for the benefit of consumers health. Most naturally occurring prebiotics can be found in some fruit and vegetables such as beans cereals asparagus onion raw garlic tomatoes and legumes which can be extracted through several techniques. This review paper provides the theoretical background on traditional extraction techniques such as chemical extraction enzymatic hydrolysis autohydrolysis and several novel extraction techniques including microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The operating conditions advantages and disadvantages are also discussed.

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Item Type:	Article
AGROVOC Term:	Plants
AGROVOC Term:	Lignocellulose
AGROVOC Term:	Extraction
AGROVOC Term:	Plant extracts
AGROVOC Term:	Extraction in chemical analysis
AGROVOC Term:	Enzymatic hydrolysis
AGROVOC Term:	Galactosidases
AGROVOC Term:	Food composition
AGROVOC Term:	Functional foods
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9478

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