Xylooligosaccharide-based Food Preservation Solution

Xylooligosaccharides, as a prebiotic component, are widely used in the food industry because of their multiple biological activities. Aprofood focuses on the development potential of XOS in food preservation, deeply explores the molecular mechanism behind the activity of xylooligosaccharides, and is committed to providing global customers with comprehensive food preservation solutions.

Overview of Xylooligosaccharides

Xylooligosaccharides (XOS) are water-soluble and indigestible oligomers, which are composed of D-xylose units (β-1,4 pentapentose linked by glycosidic bond). XOS can be prepared by chemical, physical or enzymatic degradation of xylan in biomass materials (such as bagasse, corncob, rice straw, etc.). Its degree of polymerization is usually 2-7, often called xylobiose, xylotriose, etc. It should be emphasized that oligomers need not be linear chains of xylose. They may contain some side elements (e.g. acetyl and 4-O-methylglucuronyl). These side elements have an impact on its biological and technical performance. For example, acetylation of oligomers can enhance immune regulation, anti-cancer and antioxidant activities. Acetyl will also increase the solubility of oligomers, which is a key aspect of its application in food and pharmaceutical preparations.

Fig. 1 Schematic of XOS production from agricultural residues. (Chen, et al., 2021)

Applications of XOS in Food Preservation

Xylooligosaccharides, like other oligosaccharides, have prebiotic properties. XOS is a highly heat-resistant (up to 100 °C) oligomer that functions over a wide pH range (2.5-8.0). XOS does not increase food moisture activity due to its high moisturizing capacity, so it acts as a moisturizing agent. In addition, these oligosaccharides also have antioxidant, antibacterial and low-temperature protection properties. It has been found that XOS (a mixture of xylobiose and xylotriose) has a cryoprotective effect on porcine myofibrillar protein (salt soluble protein) during freezing storage (20 weeks). In addition, the combination of XOS and FOS can effectively inhibit the growth of Escherichia coli and Salmonella enteritidis and prevent microbial contamination of food.

Our Solutions

Xylooligosaccharide, as a functional oligosaccharide, is not only beneficial to human health, but also has the characteristics of anti-oxidation, anti-bacterial and water retention, which can be used for a variety of food preservation. Aprofood has deeply explored the application potential of XOS and provided global customers with comprehensive food preservation solutions based on xylooligosaccharides.

• We provide various sources of xylans for the preparation of xylooligosaccharides, and choose different preparation and purification strategies according to customer needs. In addition, a variety of side group modification and structural analysis methods are also included in our solution.
• According to the characteristics of products, we are committed to building a variety of XOS based preservation strategies to meet customer research needs, including antibacterial strategies, antioxidant strategies, water conservation strategies and comprehensive preservation strategies.
• In addition, we also provide XOS compound preservation formula development for various types of food, including meat products, aquatic products, beverages, flour products, fruits and vegetables.

Our Advantages

Comprehensive Solutions

Multimethod Analysis

Professional Team

Cost-effective Service

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for food preservation.

References

1. Chen, Y., Xie, Y., Ajuwon, K. M., Zhong, R., Li, T., Chen, L., Zhang, H., Beckers, Y., & Everaert, N. (2021). Xylo-Oligosaccharides, Preparation and Application to Human and Animal Health: A Review. Frontiers in nutrition, 8, 731930.
2. Palaniappan, A., Antony, U., & Emmambux, M. N. (2021). Current status of xylooligosaccharides: Production, characterization, health benefits and food application. Trends in Food Science & Technology, 111, 506–519.