TY - JOUR
T1 - Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients
AU - Abik, Felix
AU - Palasingh, Chonnipa
AU - Bhattarai, Mamata
AU - Leivers, Shaun
AU - Ström, Anna
AU - Westereng, Bjørge
AU - Mikkonen, Kirsi S.
AU - Nypelö, Tiina
N1 - Funding Information:
We thank the Nordic Council of Ministers for funding a joint Nordic project (SNS Hemisurf 127) in which framework this Review was drafted. T.N. and C.P. thank the Swedish Research Council grant (registration number 2017-05138), the Wallenberg Wood Science Center, and the Materials Science Area of Advance at Chalmers for funding. B.W. and S.L. appreciate funding from Norwegian research council grants 295501, 296083, and 244259. F.A. and K.S.M. acknowledge funding from the Academy of Finland 322514.
Publisher Copyright:
© 2023 The Authors. Published by American Chemical Society.
PY - 2023/2/15
Y1 - 2023/2/15
N2 - A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.
AB - A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.
KW - emulsions
KW - mannans
KW - novel foods
KW - xylans
UR - http://www.scopus.com/inward/record.url?scp=85147507278&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.2c06449
DO - 10.1021/acs.jafc.2c06449
M3 - Review Article
AN - SCOPUS:85147507278
SN - 0021-8561
VL - 71
SP - 2667
EP - 2683
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 6
ER -