Xylooligosaccharides production from agroindustrial wastes and technological application in meat and plant-based products

• Grant number: 22/15221-1
• Support Opportunities: Regular Research Grants
• Duration: June 01, 2023 - May 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosana Goldbeck Coelho
• Grantee: Rosana Goldbeck Coelho
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Ana Carla Kawazoe Sato ; Marise Aparecida Rodrigues Pollonio ; Patricia Felix Avila ; Rosiane Lopes da Cunha

Abstract

Xylo-oligosaccharides (XOS) are non-digestible oligomers originating from the hemicellulose present in lignocellulosic materials, which show great potential in functional and technological applications in the food industry. As a food ingredient, XOS have favorable technological characteristics, including stability in acidic media, heat resistance, water retention capacity, being suitable for applications as thickening agents and emulsion stabilizers and gel formulations. The consumption of such compounds also contributes to several beneficial health effects due to their prebiotic properties. In this sense, this project aims to produce XOS via enzymatic hydrolysis of xylan extracted from sugarcane bagasse, as well as how to evaluate the effects of its incorporation in the stabilization of meat emulsions (traditional and hybrid) and meat analogs "plant-based" products. Initially, xylan will be extracted from sugarcane bagasse in order to be used as a substrate in the production of XOS, using an enzymatic cocktail rich in endoxylanase (NS50030-Novozymes®). To evaluate the effects of the incorporation of XOS in meat emulsions and plant-based products, combinations of XOS and other hydrocolloids, such as carrageenan and starch of cassava, will be carried out in order to select the ideal proportions. Finally, the technological and rheological properties will be evaluated, as well as the potential of these ingredients in the elaboration of meat (traditional and hybrid) and plant-based products, within the quality standards and, at the same time, with functional appeal, from the perspective of the sustainable use of agro-industrial residues. Many works report the prebiotic properties of XOS and its use as functional ingredients, however little is investigated regarding its structuring properties, which characterizes the project as original and innovative, subject to the development of patentable technology of great relevance to the food industry. It is also important to mention that this proposal is closely linked to the completed FAPESP regular grant project (2019/08542-3) "Enzyme biotechnology for the production of xylo-oligosaccharides from lignocellulosic agro-industrial residues in order to obtain symbiotics" which provided relevant results for the production of XOS from sugarcane biomass, proving its prebiotic/symbiotic properties, and in this way it will help us in the execution of this proposal. (AU)