Functional oligosaccharides as a promising food ingredient: a gleam into health apprehensions and techno-functional advantages

Abstract

Functional oligosaccharides (FOSS) are low molecular weight non-digestible short chain carbohydrate polymers linked together by glycosidic bonds. FOSS being non-digestible escape the digestion in the upper gut and move as such to the colon where they are fermented to lactate, short chain fatty acids (SCFA) and carbon dioxide, hence promoting the growth of the prebiotic bacteria mainly Bifidobacteria and inhibiting the growth of harmful bacteria, thus imparting several health benefits such as prevention from colon cancer, constipation, improved gut health, mineral absorption, glucose tolerance etc. They are extracted from natural sources such as yacon, apple, citrus etc. by using various extraction techniques, synthesised from simpler oligosaccharides or can be produced by enzymatic hydrolysis of polysaccharides. In the current article, the nutraceutical properties of FOSS have been discussed, and the article aims to provide an overview of different FOSS including their various sources, chemical structures and their production methods. This review is a first of its kind to highlight the techno-functional advantages provided by various FOSS. Different oligosaccharides possess nutraceutical properties such as prebiotic effect, immuno-modulatory effects, improved bowel function, increased mineral absorption, protection against diabetes and cancer. Thus, they can be introduced into various food products such as cookies, ketchup, chocolates, jam, jelly, yoghurt etc. to increase their nutritional value as well as consumer acceptability. Although, at higher concentrations FOSS may lead to some side effects such as flatulence, bloating, stomach cramps, gastrointestinal discomfort and diarrhoea. Additionally, they have been found to provide technical advantages like improving taste, texture, humectant, bulking agent and water holding capacity (WHC) thus increasing their applicability as a food ingredient.