The challenges in production technology, health-associated functions, physico-chemical properties and food applications of isomaltooligosaccharides

Abstract

Isomaltooligosaccharides (IMOs) are recognized as functional food ingredients with prebiotic potential that deliver health benefits. IMOs have attained commercial interest as they are produced from low-cost agricultural products that are widely available and have prospective applications in the food industry. The review examines the various production processes and the main challenges involved in deriving diverse structures of IMO with maximized yield and increased functionality. The different characterization and purification techniques employed for structural elucidation, the physico-chemical importance, technological properties, food-based applications and biological effects (in vitro and in vivo interventions) have been discussed in detail. The key finding is the need for research involving biotechnological and enzymology aspects to simplify the production technologies that meet the industrial and consumer requirements. The knowledge from this article delivers a clear insight to scientists, food technologists and the general public for the improved utilization of IMOs to support the emerging market for functional foods and nutraceuticals.

Keywords:

• Starch
• α-glucosidase
• isomaltooligosaccharides
• prebiotics
• functional food ingredient
• food applications

Disclosure statement

The authors declare that they have no conflict of interest.

Additional information

Funding

The authors are grateful for the financial support to this research from International UP Post-Doctoral Fellowship Programme (2020–2021), University of Pretoria, Republic of South Africa, and DST-NRF CoE in Food Security grant ID 91490.