Current status of xylooligosaccharides: Production, characterization, health benefits and food application

Functional foods are receiving high interest and attracting global attention due to their therapeutic health benefits. Xylooligosaccharides (XOS) are potential prebiotics that has attained commercial interest due to their prospective application in the food industry and its beneficial effects on human wellness. The demand to create alternate natural sources is steadily increasing to meet the consumer and industry needs for safe foods. The review summarizes the various strategies employed in xylan extraction, XOS production (chemical and enzymatic) and characterization. The study also critically views the physiological importance and biological effects described through various in vitro and in vivo intervention studies. The technological properties, food-based applications and the future perspectives of XOS are presented. Key findings and conclusions: A better utilization of XOS to exert a positive impact on health would help to the functional foods and nutraceuticals future markets. •Enzymatic hydrolysis of xylan produces high xylooligosaccharides yields and limits by-product formation.•Xylooligosaccharides of high degree of polymerization range can be produced by in situ methods.•Xylooligosaccharides is a potential prebiotic; mechanism of action with gut mirobiomeis required.•The potential biological activity of xylooligosaccharides is of interest for developing new functional foods.