Pre-, Pro-, and Postbiotics Development from Vegetable, Fruit, and Lignocellulosic Biomass: A Perspective

Fructooligosaccharides (FOS) are essential components found in various vegetal biomass sources, including foods, agricultural residues, fruits, and vegetable waste. Comprising 3 to 10 monosaccharide units, they resist digestion in the human gastrointestinal tract and are recognized as prebiotics, fostering the proliferation of beneficial bacteria in the colon. Fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), arabinooligosaccharides (AOS), pectin-derived acidic oligosaccharides (pAOS), cyclodextrins (CD), and others are among the most prevalent oligosaccharides. Probiotics, live microorganisms offering various health benefits upon consumption or application, are commonly found in fermented foods, dietary supplements, and beauty products. Postbiotics, organic residues remaining in the gut after the digestion of prebiotics and probiotics, include substances such as vitamins B and K, amino acids, and antimicrobial peptides that inhibit the growth of harmful bacteria. Pre-, pro-, and postbiotics collectively contribute to a wide array of health advantages, including enhanced immune function, improved gut health, and overall well-being. Agro-residues, fruit, and vegetable waste serve as promising sources of prebiotics, promoting the growth of probiotic bacteria and yielding bioactive compounds like fiber upon consumption. This paper explores sustainable methods for producing oligosaccharides from lignocellulosic biomass, vegetable, and fruit biomass, elucidating their roles in the development of pre-, pro-, and postbiotics for gut health.