Production of Xylo-oligosaccharides from Lignocellulosic Biomass for Use in Hybrid Meat Systems and Meat Analog Formulations

• Grant number: 24/19336-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2025
• End date: February 28, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosana Goldbeck Coelho
• Grantee: Marina de Lima Tresmondi
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 22/15221-1 - Xylooligosaccharides production from agroindustrial wastes and technological application in meat and plant-based products, AP.R

Abstract

Xylo-oligosaccharides (XOS) are derived from xylan found in the hemicellulosic fraction of agro-industrial waste. These ingredients exhibit functional and technological properties for applications in the food industry. For instance, XOS demonstrate stability in acidic environments, thermal resistance, and high water-retention capacity, making them valuable as thickening agents, emulsion stabilizers, and gel-forming agents. Furthermore, XOS consumption offers health benefits due to their prebiotic properties.This project aims to produce XOS through enzymatic hydrolysis of xylan from sugarcane bagasse and to assess their impact on the stabilization of meat and hybrid emulsions, as well as on plant-based emulsions. Following xylan extraction, XOS will be produced using an enzyme cocktail rich in endoxylanase. Gel emulsions will be prepared with XOS, carrageenan, and soy protein as stabilizing agents, with sunflower oil serving as the oil phase. These emulsions will be applied to hamburgers to replace 50% and 100% of the fat, creating hybrid meat systems and plant-based meat analog systems, respectively. This project is significant for its dual investigation into the prebiotic properties of XOS and their potential as functional ingredients in food formulation, with a focus on health and sustainability aspects.