A review on valorizing sugarcane bagasse for prebiotic production with insights on health benefits, applications, regulations, and challenges

Abstract

This review examines sugarcane bagasse (SCB) as a sustainable and underutilized source of prebiotics, with particular emphasis on its potential to support gut health and functional food development. SCB is rich in hemicellulose, predominantly xylan, which serves as the primary precursor for the production of xylooligosaccharides (XOS). XOS are well-established prebiotic compounds that selectively stimulate beneficial gut microbiota and promote the production of short-chain fatty acids. The review synthesizes current knowledge on SCB chemical composition, prebiotic functionality, and processing strategies, clearly distinguishing xylan extraction from lignocellulosic biomass from the subsequent conversion of xylan into XOS. Methods for xylan recovery, including chemical, physicochemical, and emerging green pretreatment approaches, are discussed separately from XOS production techniques, which primarily involve controlled enzymatic hydrolysis. Recent advances in both stages are highlighted, alongside key limitations related to extraction efficiency, scalability, product yield, and structural standardization of XOS. Practical challenges associated with processing cost, regulatory compliance, and consumer acceptance are examined in the context of translating SCB-derived prebiotics into commercial food applications. By identifying critical knowledge gaps and outlining future research priorities, this review demonstrates how effective valorization of SCB can contribute to functional food innovation, waste reduction, and the development of sustainable food systems within a circular economy framework. Graphical Abstract