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.Mahidol University2026-02-062026-02-062026-01-01Food Chemistry Vol.498 (2026)03088146https://repository.li.mahidol.ac.th/handle/123456789/114523Oligosaccharides (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.ChemistryAgricultural and Biological SciencesReviewSCOPUS10.1016/j.foodchem.2025.1473092-s2.0-1050235548551873707241317472