Production of Oligosaccharides as Promising New Food Additive Generation
Hélène Barreteau1, Cédric Delattre2 and Philippe Michaud3*
1Laboratoire des Enveloppes Bactériennes et Antibiotiques, IBBMC, UMR 8619 CNRS, Bâtiment 430, Université de Paris-Sud, FR-91405 Orsay, France
2Vellore Institut of Technology – Deemed University (VIT), Vellore 632014, Tamilnadu, India
3Laboratoire de Génie Chimique et Biochimique, Université Blaise Pascal – CUST, 24 avenue des Landais, BP206, FR-63174 Aubière cedex, France
Article history:
Received November 30, 2005
Accepted March 1, 2006
Key words:
oligosaccharides, prebiotics, food preservative
Summary:
Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have various origins and structures, whereas the latter are described mostly as oligochitosans or as low molecular mass chitosans. If new manufacturing biotechnologies have significantly increased the development of these functional food ingredients, the main drawback limiting their applications is the difficulty to engender specific glycosidic structures. The present review focuses on the knowledge in the area of food bioactive oligosaccharides and catalogues the processes employed to generate them.
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