Cereal arabinoxylans: Bioactive polysaccharides and potential additives in foods and pharmaceutical products

Ana M. Morales-Burgos, Elizabeth Carvajal-Millan, Yolanda L. López-Franco, Norberto Sotelo-Cruz, Agustín Rascón-Chu, Jaime Lizardi-Mendoza, Alma C. Campa-Mada

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

© 2017 Nova Science Publishers, Inc. All rights reserved. Arabinoxylans are non-starch polysaccharides present in the cell walls of cereal grains such as wheat, maize, and rye, among others. This polysaccharide is constituted by a xylose backbone and arabinose substituents. Some of the arabinose in arabinoxylans can present esterlinked ferulic acid. The structural characteristics of this polysaccharide have given rise to its interesting functional properties and potential industrial applications as an emulsifier, stabilizer, suspending agent, binder, disintegrant, a film-forming agent and a gelling agent. Arabinoxylan gels are a particular case of natural covalent gels, as they are formed in the presence of free radical-generating agents by the oxidative coupling of their ester-linked ferulic acid. These gels have a neutral taste and odor, which are desirable properties for industrial applications. In addition, arabinoxylans can also act as a bioactive agent due to their immunomodulatory, antioxidant, antimicrobial and prebiotic properties. The growing incidence of chronic diseases and obesity, and the demonstrated link between the intake of dietary fiber and various health benefits have increased consumer interest in foods enriched with this kind of polysaccharide. In this regard, the nutritional value of arabinoxylans as a fiber component has not been investigated to the same extent as other polysaccharides. This chapter describes the structure, sources, properties and potential applications of cereal arabinoxylans.
Original languageAmerican English
Title of host publicationAgricultural Research Updates
Number of pages25
ISBN (Electronic)9781536109078
StatePublished - 1 Jan 2017

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