Recent Developments in Extraction, Molecular Characterization, Bioactivity, and Application of Brewers Spent Grain Arabinoxylans

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70239

Navpreet Kaur, Swati Pandey, Keshani Bhushan

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引用次数: 0

Abstract

ABSTRACT

Arabinoxylans (AXs) and their derived arabinoxylooligosaccharides (AXOS) are valuable functional biomolecules with promising applications in the food, brewing, and packaging industries. However, inconsistencies in extraction techniques, structural characterization, and industrial applicability remain key challenges. This review comprehensively examines various AX extraction methods from brewer's spent grain (BSG), including chemical, enzymatic, steam explosion, ultrasound-assisted, and microwave-assisted techniques, emphasizing their impact on molecular characteristics such as molecular weight, monosaccharide composition, and structural features. Furthermore, the biological activities of AX, including prebiotic, immunomodulatory, hypoglycemic, and antioxidant properties, are analyzed in relation to their structural variations. Despite their potential, knowledge gaps persist regarding how different extraction techniques influence AX bioactivity and functionality. Additionally AX is increasingly explored in synbiotic formulations, food products, beer, and biodegradable films. This review addresses these gaps by consolidating current knowledge on AX extraction, characterization, and functionality, highlighting the need for standardized methodologies and further research to optimize its industrial applications.

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啤酒用阿拉伯木聚糖的提取、分子特性、生物活性及应用研究进展

阿拉伯木聚糖（AXs）及其衍生的阿拉伯木聚糖低聚糖（AXOS）是一种有价值的功能性生物分子，在食品、酿造和包装行业具有广阔的应用前景。然而，在提取技术、结构表征和工业适用性方面的不一致性仍然是主要的挑战。本文综述了从啤酒废粮（BSG）中提取AX的各种方法，包括化学、酶、蒸汽爆炸、超声辅助和微波辅助技术，重点介绍了它们对分子量、单糖组成和结构特征等分子特性的影响。此外，本文还分析了AX的生物活性，包括益生元、免疫调节、降血糖和抗氧化特性，以及它们与结构变化的关系。尽管它们具有潜力，但关于不同提取技术如何影响AX生物活性和功能的知识差距仍然存在。此外，AX在合成配方、食品、啤酒和生物可降解薄膜方面的应用也越来越广泛。这篇综述通过整合目前关于AX提取、表征和功能的知识来解决这些差距，强调了标准化方法和进一步研究以优化其工业应用的必要性。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.