Lactobionic acid: A high value-added lactose derivative for food and pharmaceutical applications

Lactose has long been used as a precursor for the production of high-value derivatives with emerging applications in the food and pharmaceutical industries. Some significant developments include the manufacture of epilactose, galacto-oligosaccharides, lactitol, lactobionic acid, lactosucrose, lactulose, sialyllactose and tagatose, which are obtained by enzymatic, microbial or chemical modification of lactose. This review focuses on the main characteristics, manufacturing methods, applications and physiological effects of lactobionic acid, a relatively new product derived from lactose oxidation, with high potential applications as a bioactive compound.