OBTAINING FRUCTOOLIGOSACCHARIDES FROM YACON (Smallanthus sonchifolius) BY AN ULTRAFILTRATION PROCESS

Abstract

-The objective of this study was to evaluate the separation of fructooligosaccharides (FOS) from yacon extract by an ultrafiltration process using membranes of 10 and 30 kDa. The total resistance (R t ), membrane resistance (R m ), fouling resistance (R f ), and concentration polarization (R c ) during the separation process were also assessed. The operating pressures were 1.2 and 0.75 bar for UF-10 and UF-30, respectively. The permeate flux increased upon increasing the pressure from 0.5 to 2 bar and the resistance values showed a slight increase with increasing pressure. The fouling percentages were 61.24% and 57.33% for the membranes UF-10 and UF-30, being reversible after the cleaning procedure with acidic and basic solution, resulting in high percentages of flux recovery of 76.46% and 83.56% for U-10 and UF-30, respectively. The FOS retention values were 24.48% and 6.49% for both membranes UF-10 and UF-30, corresponding to 24% and 18.4% purity.

Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

“…At the end, the purity of FOS in the sample was 24% and 18.4%. [60] In a similar research work, Siddeshwar et al [63] was used the membrane processing technology for the extraction of prebiotics from various vegetables and fruit sources. The HPLC was used to quantification of oligosaccharides components in various samples at 98°C for 2 h. The results indicated that raffinose content was observed higher in amount in onion 0.3015% as compared to other sources.…”

“…Wichienchot et al [67] were conducted a study to determine the sugar composition such as, fructose, glucose, and a few more oligosaccharides in red meat and white patisserie dragon fruit using the dinitrosalicylic acid (DNS) assay. The results indicated that the sugar contents of white -and red-flesh Onion, Shallot and Garlic Freeze drying method 10.0 mg [56] Artichoke Industrial Waste Conventional Extraction 14.3% to 30% [57] Agrofood Wastes Enzymatic Extraction 0.06-0.3 g/g [58] Garlic HPCL 3.34% [32] Artichoke Wastes Ultrasonication 5.66 to 5.44 g/100 g [59] Yacon Ultrafiltration Process 24% and 18.4% [60] Fresh Yacon Root Aqueous Two-Phase Extraction 100 g/L [61] Stevia Rebaudiana Hot Aqueous Extraction (5 to 16) and (4 to 9) [62] dragon fruit analyzed by HPLC consisted mostly of glucose, fructose and some oligosaccharides. Oligosaccharides content was observed in red-flesh (89.6 ± 0.76 g/kg) which was slightly higher than white-flesh (86.2 ± 0.93 g/kg) but not significantly.…”

Analytical Characterization of an Inulin-Type Fructooligosaccharide from Root-Tubers of Asphodelusramosus L

“…The most common inulin-type fructans (ITFs) are inulin and fructooligosaccharides (FOSs), consisting of linear chains of fructose units linked by beta (2 → 1) fructosyl-fructose glycosidic bonds bound to a terminal glucose unit and a residue of glucose [ 17 ]. From a chemical point of view, FOS and inulin differ only in the degree of polymerization (DP): FOSs have a short chain with a DP between 2 and 9, while inulin can reach 60 units [ 18 ]. Inulin is widely used in industry because it improves the taste and mouthfeel of food and can replace fats in dairy and baked products [ 19 ].…”