Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentation
Year: 2025
Type: article
Abstract: OLSp, pH 7.0, 45 °C). The resulting OS mixture from OLSp was predominantly composed of pectic oligosaccharides (72.1 %mol) and glucurono-xylooligosaccharides (11.6 %mol). This innovative process, competitive with commercial enzymes, highlights the potential of by-product valorisation for producing value-added food compounds. The findings provide insights into low-cost bioprocesses and underscore the importance of sustainable approaches in the industry of functional food ingredients.
Source: Food Chemistry
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $4,930
Awards: Centro de Engenharia Biológica da Universidade do Minho, G138060719, G1541884348, Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, G2217977685, G2346795057, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos, G262045403, G2661158803, G2814222956, G2882916121, Development of a sustainable XOS production bioprocess from olive pomace, G6185144833, G6565430356, G67113556, G6997658380, Centro de Investigação de Montanha, G8140206010, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos
OpenAlex ID: W4414008686