Characterization of the Physical State of Spray-Dried Inulin

Ronkart, Sébastien; Deroanne, Claude; Paquot, Michel; Fougnies, C.; Lambrechts, Jean-Christophe; Blecker, Christophe

doi:10.1007/s11483-007-9034-7

Cited by 59 publications

(31 citation statements)

References 32 publications

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“…Each sample has been spray-dried in triplicate, and the powders have been analyzed in triplicate by HPAEC-PAD. A two-way analysis of variance showed no difference between the samples, as p value>0.05 for each constituent FT feed temperature (°C), T inlet inlet air temperature of the spray drier (°C), RH relative humidity (%) concentration of 20%, w/w) at 40 or 95°C, then spraydried in a pilot plant scale Anhydro Lab S1 spray drier (Anhydro, Denmark) with an inlet air temperature of 120 or 230°C 13 . The resulting powders were labeled 40/120, 40/230, 95/120, and 95/230, referring to the feed temperature (40 and 95°C) and to the inlet air temperature of the spray drier (120 and 230°C).…”

Section: Methodsmentioning

confidence: 99%

Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption

et al. 2008

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The impact of the crystallinity of spray-dried inulins on their stability and physical properties was investigated after a conditioning of 1 week at different relative humidity levels (0% to 94%) at 20°C. An environmental scanning electron microscopy study showed that the amorphous powders hardened at a relative humidity storage between 59% and 75%; while their semi-crystalline counterparts were partially agglomerated but friable in the same conditions. Caking was observed when the glass transition temperature of the amorphous phase of the material dropped below the storage temperature of the powder. It resulted in a crystallization of the structural units of varying lengths composing inulin, but also an increase of the crystallinity of the semi-crystalline ones. This study showed the importance of the crystallinity of inulin on its stability and physical properties during storage which is of crucial importance for the shelf-life of food and pharmaceutical products in the dry state.

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Section: Methodsmentioning

confidence: 99%

Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption

et al. 2008

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“…The baseline was calibrated with an empty cell, for temperature and cell constant using indium and for specific heat capacity using sapphire. Heating profiles (Ronkart et al 2007) involved initial equilibration (40°C, 5 min) and then heating to 200°C at 1.5°C/min. The heating ramp was modulated with an amplitude of 1.5°C and a period of 90 s. All assays used open pans and 5 mg solids dried over P 2 O 5 for ≥5 days; multiple samples of each isoform except AI-1 and one to six replicates/sample gave the final averaged MP.…”

Section: Isoform Assaymentioning

confidence: 99%

The polysaccharide inulin is characterized by an extensive series of periodic isoforms with varying biological actions

2013

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In studying the molecular basis for the potent immune activity of previously described gamma and delta inulin particles and to assist in production of inulin adjuvants under Good Manufacturing Practice, we identified five new inulin isoforms, bringing the total to seven plus the amorphous form. These isoforms comprise the step-wise inulin developmental series amorphous → alpha-1 (AI-1) → alpha-2 (AI-2) → gamma (GI) → delta (DI) → zeta (ZI) → epsilon (EI) → omega (OI) in which each higher isoform can be made either by precipitating dissolved inulin or by direct conversion from its precursor, both cases using regularly increasing temperatures. At higher temperatures, the shorter inulin polymer chains are released from the particle and so the key difference between isoforms is that each higher isoform comprises longer polymer chains than its precursor. An increasing trend of degree of polymerization is confirmed by end-group analysis using 1 H nuclear magnetic resonance spectroscopy. Inulin isoforms were characterized by the critical temperatures of abrupt phase-shifts (solubilizations or precipitations) in water suspensions. Such (aqueous) "melting" or "freezing" points are diagnostic and occur in strikingly periodic steps reflecting quantal increases in noncovalent bonding strength and increments in average polymer lengths. The (dry) melting points as measured by modulated differential scanning calorimetry similarly increase in regular steps. We conclude that the isoforms differ in repeated increments of a precisely repeating structural element. Each isoform has a different spectrum of biological activities and we show the higher inulin isoforms to be more potent alternative complement pathway activators.

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“…It is not a simple molecule, but a mixture of oligo-and/or polysaccharides composed of fructose unit chains (linked by ␤-(2 → fat replacer and/or prebiotic agent [4], inulin producers have developed different commercial inulins mainly from chicory roots. A variety of fractionated inulin can be produced from native inulin (without modification after extraction) by physical, chemical or enzymatic processes, leading to products with a defined range of degree of polymerisation (DP) and specific properties [5]. For example, inulin can be partially hydrolyzed by endo-inulinase in order to produce highly soluble and sweet oligosaccharides while still retaining prebiotic properties [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of inulooligosaccharides resulting from inulin hydrolysis

Ronkart

Blecker

Fourmanoir

et al. 2007

Analytica Chimica Acta

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113

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a n a l y t i c a c h i m i c a a c t a 6 0 4 ( 2 0 0 7 ) 81-87 a v a i l a b l e a t w w w . s c i e n c e d i r e c t . c o m j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / a c a In this study, inulooligosaccharides (F n -type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F n oligomer standards with the intention of identifying them in the complex inulin chromatogram. Inulin was extracted from globe artichoke and presented a high average degree of polymerization (DP) of about 80 as determined by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). This inulin was hydrolyzed by a commercial endo-inulinase yielding a product with a very high F n /GF n molecule ratio, thus limiting the interference of GF n during the purification process. Highperformance size exclusion chromatography was used to individually isolate and collect each retention peak corresponding to a specific oligomer. The purity of these fractions was checked by HPAEC-PAD and showed that relatively pure molecules were produced.Electrospray ionization mass spectrometry allowed the molecular weight determination of these purified oligomers and ascertained their DP as F 2 , F 3 and F 4 . These F 2-4 standards were used with glucose, fructose, sucrose and GF 2-4 (commercially available) to spike commercial oligofructose products in order to determine the elution profile in the HPAEC-PAD chromatogram.

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Characterization of the Physical State of Spray-Dried Inulin

Cited by 59 publications

References 32 publications

Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption

Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption

The polysaccharide inulin is characterized by an extensive series of periodic isoforms with varying biological actions

Isolation and identification of inulooligosaccharides resulting from inulin hydrolysis

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