Sugarcane bagasse as a sustainable source of bioactive Xylo-Oligosaccharides: a comparative study with commercial XOS

INTRODUCTION Xylo-oligosaccharides (XOS) are non-digestible, low-calorie carbohydrates obtained from xylan-rich materials, including agro-industrial residues such as rice husk, corn cob, and sugarcane bagasse. Although XOS are already produced commercially, extensive research continues to explore different chemical, physicochemical, and enzymatic hydrolysis routes to produce XOS with controlled purity and structure. These differences strongly affect their functional properties, including antioxidant activity and ?-glucosidase inhibition, as well as their potential use as sugar substitutes and functional food ingredients. OBJECTIVE To assess and compare the functional properties of commercial XOS (XC) and XOS hydrolyzed from sugarcane bagasse (XSCB) by quantifying their phenolic compounds, antioxidant capacity, and ?-glucosidase inhibition.