Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods.

A prebiotic is a substrate that is selectively utilized by host microorganisms conferring a health benefit. Prebiotics are capable of maintaining intestinal health, reducing inflammation in gastrointestinal diseases, improving immune function, and preventing colon cancer. Since prebiotics need to be chemically stable in food processing treatments, different industrial alternatives for the production of prebiotic ingredients without altering their characteristics are being explored. Innovative technologies, such as high hydrostatic pressure, ultrasound, microwave, drying and extrusion, are used to process food products using short processing time and low temperature conditions, to extend the shelf life, and to preserve the nutritional value, sensory quality and food safety. This review aims to address a revision about the advances in the implementation of innovative technologies in the extraction and processing of food ingredients, such as fibers, with prebiotic potential from agro-industrial sources and how prebiotic properties are affected by these processes. Key findings and conclusions: Current trends focus on incorporating prebiotics into food products, contributing to the development of the functional foods market. The concept of prebiotic does not only refer to fiber; it includes other substances that positively impact the microbiota. Prebiotics have different characteristics and behaviors that have to be validated, not only in vitro but also in vivo , to assess their functionality. Innovation in prebiotic ingredients is not limited to finding new sources; there is also a wide array of technologies that can enable the industry to extract desired compounds or to modify them to enhance their properties. • There is an increasing demand to get prebiotic ingredients with proved health benefits. • Innovative technologies are used to extract prebiotics from agroindustrial sources. • High hydrostatic pressure, ultrasound, microwave, drying, and extrusion, can be used. • Prebiotic properties may be modified by the utilized process, and must be validated. • Prebiotic functionality should be evaluated not only in vitro but also in vivo. [ABSTRACT FROM AUTHOR]