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Review

Production of Oligosaccharides from Agrofood Wastes

1
Laboratoire de Glycochimie, des Antimicrobiens et des Agroressources CNRS UMR 7378, Université de Picardie Jules Verne, 80025 Amiens, France
2
Chemical Engineering and Materials Department, Chemistry College, Complutense University, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(1), 31; https://doi.org/10.3390/fermentation6010031
Received: 25 December 2019 / Revised: 27 February 2020 / Accepted: 5 March 2020 / Published: 8 March 2020
(This article belongs to the Special Issue Fermentation Process in Biorefinery)
The development of biorefinery processes to platform chemicals for most lignocellulosic substrates, results in side processes to intermediates such as oligosaccharides. Agrofood wastes are most amenable to produce such intermediates, in particular, cellooligo-saccharides (COS), pectooligosaccharides (POS), xylooligosaccharides (XOS) and other less abundant oligomers containing mannose, arabinose, galactose and several sugar acids. These compounds show a remarkable bioactivity as prebiotics, elicitors in plants, food complements, healthy coadyuvants in certain therapies and more. They are medium to high added-value compounds with an increasing impact in the pharmaceutical, nutraceutical, cosmetic and food industries. This review is focused on the main production processes: autohydrolysis, acid and basic catalysis and enzymatic saccharification. Autohydrolysis of food residues at 160–190 °C leads to oligomer yields in the 0.06–0.3 g/g dry solid range, while acid hydrolysis of pectin (80–120 °C) or cellulose (45–180 °C) yields up to 0.7 g/g dry polymer. Enzymatic hydrolysis at 40–50 °C of pure polysaccharides results in 0.06–0.35 g/g dry solid (DS), with values in the range 0.08–0.2 g/g DS for original food residues. View Full-Text
Keywords: biorefinery; food waste; oligosaccharides; saccharification; (bio)catalysts; prebiotics biorefinery; food waste; oligosaccharides; saccharification; (bio)catalysts; prebiotics
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MDPI and ACS Style

Cano, M.E.; García-Martin, A.; Comendador Morales, P.; Wojtusik, M.; Santos, V.E.; Kovensky, J.; Ladero, M. Production of Oligosaccharides from Agrofood Wastes. Fermentation 2020, 6, 31. https://doi.org/10.3390/fermentation6010031

AMA Style

Cano ME, García-Martin A, Comendador Morales P, Wojtusik M, Santos VE, Kovensky J, Ladero M. Production of Oligosaccharides from Agrofood Wastes. Fermentation. 2020; 6(1):31. https://doi.org/10.3390/fermentation6010031

Chicago/Turabian Style

Cano, María Emilia, Alberto García-Martin, Pablo Comendador Morales, Mateusz Wojtusik, Victoria E. Santos, José Kovensky, and Miguel Ladero. 2020. "Production of Oligosaccharides from Agrofood Wastes" Fermentation 6, no. 1: 31. https://doi.org/10.3390/fermentation6010031

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