Rheological characterization of chicory root (Cichorium intybus L.) inulin solution

Toneli, J.T.C.L.; Park, K. J.; Ramalho, João R. P.; Murr, Fernanda Elizabeth Xidieh; Fabbro, Inácio Maria Dal

doi:10.1590/s0104-66322008000300004

Cited by 32 publications

(12 citation statements)

References 6 publications

(9 reference statements)

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“…0-3) the solute yield clearly increases for higher extraction temperatures and with PEF treatment. In section 0, the solute content of diffusion juice, obtained with PEF treatment at moderate temperatures (50-60°C), is comparable to that after conventional diffusion at 70-80°C (Toneli et al, 2008;Van der Poel et al, 1998). Moreover, the PEF treatment permits to increase the concentration of diffusion juice at conventional diffusion temperatures (70-80°C).…”

Section: Resultsmentioning

confidence: 85%

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Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

Zhu

Bals²,

Grimi

et al. 2012

Int J of Food Sci Tech

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Summary A pilot study for the pulsed electric fields (PEF) assisted countercurrent diffusion of inulin from chicory roots is presented. The influence of PEF parameters (electric field intensity E = 600 V cm−1, treatment duration tPEF = 10–50 ms) and diffusion temperature (varied between 30 and 80 °C) on soluble matter extraction kinetics, inulin content of juice, and pulp exhaustion are investigated. The draft (liquid to solid mass ratio) was fixed at 140%, similar to the industrial conditions. PEF treatment facilitates extraction of inulin at conventional diffusion temperature (70–80 °C), and diffusion temperature can even be reduced by 10–15 °C with comparable juice inulin concentration. Less energy consumption can be achieved by reducing PEF treatment duration to 10 ms, which is observed sufficient for effective extraction.

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Section: Resultsmentioning

confidence: 85%

“…In section 0, the solute content of diffusion juice, obtained with PEF treatment at moderate temperatures (50-60°C), is comparable to that after conventional diffusion at 70-80°C(Toneli et al, 2008;Van der Poel et al, 1998). The experimental data indicate that in the end sections (No.…”

mentioning

confidence: 71%

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

Zhu

Bals²,

Grimi

et al. 2012

Int J of Food Sci Tech

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“…4 Konsumsi inulin dapat meningkatkan secara nyata bakteri yang bermanfaat, yaitu Bifidobacterium. 5 Inulin diproduksi secara komersial dari umbi tanaman chicory (Cichorium intybus L.) di luar negeri, namun tanaman ini tidak ditemukan di Indonesia. Selain itu, inulin belum diproduksi di Indonesia, sehingga kebutuhan inulin untuk industri dan untuk penelitian masih diimpor.…”

Section: Pendahuluanunclassified

Inulin from Jombang Root (Taraxacum officinale Webb.) as Prebiotic in Synbiotic Yoghurt

Indriyanti¹,

Desvianto²,

Sulistiyaningsih³

et al. 2015

IJPST

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Jombang (Taraxacum officinale Webb.) dikenal dengan taraksakum (Jawa), dandelion (Inggris), pu gong ying (China), mempunyai kandungan inulin pada akarnya. Inulin merupakan polimer dari monomer-monomer fruktosa yang dapat berfungsi sebagai prebiotik. Untuk lebih mengetahui manfaat inulin dari akar jombang sebagai prebiotik dan mengaplikasikannya dalam yoghurt sinbiotik. Tahapan penelitian meliputi ekstraksi inulin dari akar jombang, identifikasi inulin, uji aktivitas prebiotik, pembuatan bibit yoghurt, fermentasi yoghurt sinbiotik, dan uji analisis yoghurt. Ekstraksi inulin dilakukan dengan cara pengendapan menggunakan campuran etanol-air dan pemucatan dengan karbon aktif, diperoleh rendemen serbuk inulin sebesar 5,12%. Uji aktivitas prebiotik secara in vitro terbukti dapat meningkatkan pertumbuhan bakteri Lactobacillus burgaricus dan Bifidobacterium bifidum. Serbuk inulin dari akar jombang dengan konsentrasi 0, 3, 5, dan 7% dapat meningkatkan jumlah bakteri asam laktat dalam yoghurt sinbiotik masing-masing memberikan viabilitas sebesar 1,7; 3,65; 4,55; dan 7,2 cfu/mL (x10 8).

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“…Hot water extraction is the most common method for isolation of inulin from plants since inulin is water‐soluble particularly in hot water (Srinameb, Nuchadomrong, Jogloy, Patanothai, & Srijaranai, ). The key factors that influence to the yield of inulin extraction include temperature, extraction time, and ratio of solid and solvent (Abou‐Arab, Talaat, & Abu‐Salem, ; Apolinário et al, ; Paseephol, Small, & Sherkat, ; Saengkanuk et al, ; Toneli, Park, Ramalho, Murr, & Fabbro, ). In most studies, high temperatures between 70 and 100°C and long extraction time were applied (Franck, ; Toneli et al, ; Zhu, Bals, Grimi, Ding, & Vorobiev, ).…”

Section: Introductionmentioning

confidence: 99%

The application of purification process for inulin powder production from Jerusalem artichoke (Helianthus tuberosusL.) tuber powder

Khuenpet

Jittanit

Sirisansaneeyakul

et al. 2018

J Food Process Preserv

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In this study, the inulin powder was produced from Jerusalem artichoke tuber (JAT) powder applying hot water extraction and purification steps comprising basket centrifugation, carbonation, deionization, and decolorization before evaporation and spray drying. The objectives of this study were to (1) develop the production process of purified inulin powder from JAT powder and (2) investigate the effect of purification process on the inulin powder quality. It appeared that the production process developed in this study provided the production yield of 37.6% of the total solids in JAT powder. Inulin‐type fructan contents in the purified inulin powder ranged between 82.49 and 96.22 g/100 gdry mass with the proportions of FOS between 11.31 and 12.68 g/100 gdry mass. The ash content was rather high due to the mineral content in JAT and the remaining calcium ions and compounds after carbonation. The microstructures of inulin powders produced in this study were different from the commercial inulin powder. Practical Applications Inulin is claimed as prebiotic since it promotes activities and growth of beneficial microorganisms in the human intestines. It has been applied in the food industry as low‐calorie sweetener, fat replacer, fiber enricher, and prebiotic in various healthy foods. Although the commercial inulin powder currently sold in the market is typically produced from chicory root, JAT is another potential raw material for inulin production. The production process of inulin powder developed in this study can be scaled up and applied in the industrial production. The purity of inulin powder obtained in this study was comparable with the commercial inulin product such as Orafti® HSI. The inulin powder produced from JAT powder produced in this work could be sold as a food additive.

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Rheological characterization of chicory root (Cichorium intybus L.) inulin solution

Cited by 32 publications

References 6 publications

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

Inulin from Jombang Root (Taraxacum officinale Webb.) as Prebiotic in Synbiotic Yoghurt

The application of purification process for inulin powder production from Jerusalem artichoke (Helianthus tuberosusL.) tuber powder

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