New perspectives for banana peel polysaccharides and their conversion to oligosaccharides

被引：18

作者：

Pereira, Maria Angelica F. ^{[1
]}

Cesca, Karina ^{[1
]}

Poletto, Patricia ^{[1
]}

de Oliveira, Debora ^{[1
]}

机构：

[1] UFSC Fed Univ Santa Catarina, Dept Chem & Food Engn, BR-88040970 Florianopolis, SC, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2021年 / 149卷

关键词：

Pectin oligosaccharides; Xylooligosaccharides; Cello-oligosaccharides; Prebiotic; PECTIN; EXTRACTION; HYDROLYSIS;

D O I：

10.1016/j.foodres.2021.110706

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Banana peel is a source of polysaccharides: pectin, hemicellulose and cellulose. Recent studies have shown that these carbohydrate fractions can be converted into oligomers, which have applications in food, feed and pharmaceuticals, claiming important technical, functional and biological activities. Potential prebiotic activity of pectin and cellulose oligosaccharides obtained from banana peel was already reported. Based on technologies developed for fractionation and extraction of polysaccharides, such as pectin, hemicellulose and cellulose, banana peel can be explored to obtain functional oligosaccharides.

引用

页数：5

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