Abstract
Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymatic, and chemical methods is provided.
Highlights
In nature, carbohydrates exist mainly as polysaccharides, including chitin, chitosan, cellulose, and starch (Figure 1)
Hexoses are produced at an industrial scale for food production using polysaccharides that are abundant in nature and available at low cost
GlcN is the main unit of chitosan and chitin, which are are produced produced in nature nature by by arthropods, arthropods, fungi, fungi, and cephalopods
Summary
Carbohydrates exist mainly as polysaccharides, including chitin, chitosan, cellulose, and starch (Figure 1). Most monosaccharides making up these polysaccharides are hexoses, which have six carbon atoms. Hexoses are produced at an industrial scale for food production using polysaccharides that are abundant in nature and available at low cost. Identification of hexoses with functional value may facilitate the improvement of the human diet and lead to greater quality of life. Various hexoses are described (e.g., N-acetyl-d-glucosamine (GlcNAc), d-glucosamine, d-fructose (Fru), d-mannose, d-galactose, other d-hexoses, and l-hexoses) and the health benefits and industrial production methods of natural hexoses for use in dietary supplements, processed foods, and beverages, are discussed. Hexosesderived derivedfrom fromnatural naturalresources resourcesininthe thefood foodindustry
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