Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients
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A2 Katsausartikkeli tieteellisessä aikakauslehdessä
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Date
2023-02-15
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Language
en
Pages
2667–2683
Series
Journal of Agricultural and Food Chemistry, Volume 71, issue 6
Abstract
A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.Description
Funding Information: We thank the Nordic Council of Ministers for funding a joint Nordic project (SNS Hemisurf 127) in which framework this Review was drafted. T.N. and C.P. thank the Swedish Research Council grant (registration number 2017-05138), the Wallenberg Wood Science Center, and the Materials Science Area of Advance at Chalmers for funding. B.W. and S.L. appreciate funding from Norwegian research council grants 295501, 296083, and 244259. F.A. and K.S.M. acknowledge funding from the Academy of Finland 322514. Publisher Copyright: © 2023 The Authors. Published by American Chemical Society.
Keywords
emulsions, mannans, novel foods, xylans
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Citation
Abik, F, Palasingh, C, Bhattarai, M, Leivers, S, Ström, A, Westereng, B, Mikkonen, K S & Nypelö, T 2023, ' Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients ', Journal of Agricultural and Food Chemistry, vol. 71, no. 6, pp. 2667–2683 . https://doi.org/10.1021/acs.jafc.2c06449
