Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications

AbstractNutraceuticals are gaining importance owing to their potential applications in numerous sectors including food and feed industries. Among the emerging nutraceuticals,d‐tagatose occupies a significant niche because of its low calorific value, antidiabetic property and growth promoting effects on beneficial gut bacteria. Asd‐tagatose is present in minute quantities in naturally occurring food substances, it is produced mainly by chemical or biological means. Recently, attempts were made for bio‐production ofd‐tagatose usingl‐arabinose isomerase enzyme to overcome the challenges of chemical process of production. Applications ofd‐tagatose for maintaining health and wellbeing are increasing due to growing consumer awareness and apprehension against modern therapeutic agents. This review outlines the current status ond‐tagatose, particularly its production, properties, biological role, applications, and the future perspectives.

Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Sohini Roy, Jayaram Chikkerur, Sudhir Chandra Roy, Arindam Dhali, Atul Puroshtam Kolte, Manpal Sridhar, Ashis Kumar Samanta Tags: Concise Reviews & Hypotheses in Food Science Source Type: research