Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages

• Published in: Carbohydrate polymers 2024-01, Vol.323, p.121396-121396, Article 121396
• Main Authors: Correa, Aline de Carvalho, Lopes, Melina Savioli, Perna, Rafael Firmani, Silva, Eric Keven
• Format: Article
• Language: English
• Subjects: Fat and sugar replacement; Fructooligosaccharides; Inulin; Short-chain fatty acids
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2023.121396

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing, including bakery, dairy, meat products and beverages. In this context, this review investigated the recent findings concerning health claims associated with a diet supplemented with fructans according to human trial results. Fructans have been applied in different food classes due to their proven benefits to human health. Human clinical trials have revealed several effects of fructans supplementation on health such as improved glycemic control, growth of beneficial gut bacteria, weight management, positive influence on immune function, and others. These dietary fibers have a wide range of compounds with different molecular sizes, implying a great variety of technological properties depending on the food application of interest. Inulin has been mainly applied as a fat substitute and prebiotic ingredient. In general, inulin reduces the energy content and improves the structure, viscosity, emulsion, and water retention parameters of food products. Meanwhile, FOS have been more successful when used as a sucrose substitute and prebiotic ingredient. However, overall, FOS and inulin are promising alternatives for the development of structured systems dedicated to increase the functionality of foods and beverages besides reducing fat in bakery, dairy, and meat products. [Display omitted]