Galactooligosaccharides: Food technological applications, prebiotic health benefits, microbiome modulation, and processing considerations. Issue 12 (3rd December 2022)

• Record Type: Journal Article
• Authors: Olivares‐Tenorio, Mary‐Luz; Orrego, David; Klotz‐Ceberio, Bernadette‐Francisca; Palanca, Carles; Tortajada‐Serra, Marta
• Is Part Of: JSFA reports. Volume 2:Issue 12(2022)
• Page Start: 578
• Page End: 590
• Publication Date: 2022-12-03
• Subjects: food technological applications -- Galactooliaccharides -- GOS -- downstream processing -- gos -- microbiome modulation -- prebiotics -- transgalactosylation; 664.024
• DOI: 10.1002/jsf2.92
• Languages: English
• ISSNs: 2573-5098

Abstract

Abstract: Background: Galactooligosaccharides (GOS) are functional oligosaccharides obtained enzymatically from lactose. The interest in GOS has increased due to health benefits, such as the strength of the immune system and the support of a healthy gut microbiome. This review contributes to the state of the art of the domain of GOS, building an integrated overview highlighting 4 key elements that the food industry should consider when developing healthier and cleaner foods: food technological applications of GOS, prebiotic health benefits, microbiome modulation according to GOS structure, and fundamentals on process elaboration of GOS. Results: GOS are a good strategy for fat and sugar replacement, as well as for calorie reduction, nutritional enhancement, processing aid, and texture improvement. Moreover, GOS supplementation is a potential approach to the improvement of bowel and immune health, cancer, renal injury, obesity, depression and anxiety treatment, and the enhancement of mineral absorption, mainly via microbiome modulation. Nevertheless, this modulation depends on GOS concentration, chain length, type, and orientation of linkage, and those aspects are shaped during the processing of GOS. Conclusion: The product development process of foods should have a holistic consideration of previous factors when selecting GOS as ingredients to address the desired functionalities efficiently. Current literature has discrepancies considering the structural heterogenicity of available GOS sources. The food industry requires more detailed information on how to support GOS supplementation through food design and development.