Chito-, fructo-, galacto-, and xylo-oligosaccharides as an emerging natural preservative: Trends in the food industry
Issued Date
2026-01-01
Resource Type
ISSN
03088146
eISSN
18737072
Scopus ID
2-s2.0-105023554855
Pubmed ID
41317472
Journal Title
Food Chemistry
Volume
498
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry Vol.498 (2026)
Suggested Citation
Koirala P., Dahal A., Sagar N.A., Al-Asmari F., Sangsawad P., Bekhit A.E.D.A., Malav O.P., On-nom N., Nirmal N. Chito-, fructo-, galacto-, and xylo-oligosaccharides as an emerging natural preservative: Trends in the food industry. Food Chemistry Vol.498 (2026). doi:10.1016/j.foodchem.2025.147309 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/114523
Title
Chito-, fructo-, galacto-, and xylo-oligosaccharides as an emerging natural preservative: Trends in the food industry
Corresponding Author(s)
Other Contributor(s)
Abstract
Oligosaccharides (OS) are naturally occurring carbohydrates composed of short-chain sugar molecules. Among various OS, chitooligosaccharides (COS), fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) have emerged as effective natural preservatives. These OS have been reported for excellent bioactivities and functional properties. This review discusses the potential of COS, FOS, GOS, and XOS in food product development and quality control. In this context, the chemical structures, characteristics, bioactivities (including antioxidant and antimicrobial activities), and functional properties (gelling, foaming, and emulsifying abilities) of COS, FOS, GOS, and XOS have been described. Further, the application of these OS in various food industries is presented. Lastly, future directions have been outlined to address the challenges and limitations encountered during their applications. In conclusion, COS, FOS, GOS, and XOS have the potential as natural preservatives, establishing them as a sustainable and health-enhancing alternative to synthetic additives in the food industry.