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

• Autores: Sohini Roy, Jayaram Chikkerur, Sudhir Chandra Roy, Arindam Dhali, Atul Puroshtam Kolte, Manpal Sridhar, Ashis Kumar Samanta
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 11, 2018, págs. 2699-2709
• Idioma: inglés
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• Resumen

  • Nutraceuticals 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. As d-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 of d-tagatose using l-arabinose isomerase enzyme to overcome the challenges of chemical process of production. Applications of d-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 on d-tagatose, particularly its production, properties, biological role, applications, and the future perspectives.; © 2018 Institute of Food Technologists®.