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Prebiotic properties of xylooligosaccharide extracted from sugarcane wastes (pith and rind): a comparative study
Author(s) -
Zidan Dina,
Sabran Mohd Redzwan,
Ramli Nurul Shazini,
Shafie Siti Raihanah,
Fikry Mohammad
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14956
Subject(s) - prebiotic , food science , chemistry , lactobacillus casei , bifidobacterium animalis , fermentation , pith , lactobacillus , biology , botany , bifidobacterium
Summary Wastes from agricultural industry are often disposed. Nevertheless, these wastes contain nutraceuticals and functional compounds. Xylooligosaccharide (XOS) was extracted from two sugarcane wastes (SW); rind (SR) and pith (SP), and the prebiotic properties of both XOS were examined. SR and SP had different mixture of XOS and were resistant towards α‐amylase and gastric juice digestion in vitro . Although the growth of Lactobacillus casei Shirota (LcS) and Bifidobacterium animalis subsp. Lactis ATCC® 700541™ increased significantly in both XOS after 48 h of incubation, XOS from SR showed better enrichment of probiotics growth. Both XOS were found to be more fermentable by LcS and acetic acid was the predominant end product of the fermentation. Since XOS composition was different between SR and SP and such difference can affect their prebiotic properties, it is important to choose the appropriate parts of SW to extract XOS with high fermentable properties and obtain the best synbiotics combination.