Fructans in Foods and Food Products, Ion-Exchange Chromatographic Method: Collaborative Study

Hoebregs, Hubert; Balis, P; Vries, J. de; Eekelen, J v; Farnell, P. J.; Gray, K. W.; Goedhuys, B; Hermans, M; Heroff, John C; Leeuwen, M. van; Li, B W; Martin, Dianna L; Pieters, Marlien; Quéméner, Bernard; Roomans, H.H.S.; Slaghek, Ted M.; Thibault, J. F.; Waal, W van der; Wit, D. de

doi:10.1093/jaoac/80.5.1029

Cited by 88 publications

(46 citation statements)

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“…where k = (180 + 162(n − 1))/180n, and n = average degree of inulin polymerization, Gi = glucose released from inulin, and Fi = fructose released from inulin (Hoebregs 1997).…”

Section: Chemical Analysis Of Dehydrated Root Extractmentioning

confidence: 99%

Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

Mudannayake

Wimalasiri

Silva

et al. 2015

Journal of Food Science

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Newly developed inulin powders were prepared from roots of Asparagus falcatus (AF) and Taraxacum javanicum (TJ) plants grown in Sri Lanka. Inulin content, analyzed by enzymatic spectrophotometric as well as high-performance liquid chromatographic methods, showed that AF and TJ inulin powders contain 65.5% and 45.4% (dry wt) inulin, respectively, compared with 72% dry wt in the commercially available chicory inulin. Treating the AF and TJ inulin powders using ion exchange techniques significantly (P < 0.05) reduced their contents of micro (Zn, Cu, Mn, Fe) and macro (Na, K, Ca, Mg) elements. Enzymatic hydrolysis of inulin into fructose and glucose by fructanase, and FT-IR analyses proved that the developed AF and TJ inulins have characteristic molecular composition similar to commercial inulin. TJ inulin contained significantly (P < 0.05) greater amounts of total phenolics (4.37 mg GAE/g), total flavonoids (2.79 mg QE/g), and antioxidant capacity (833.11 mM TE/g) than AF inulin, which contained 1.33 mg GAE/g of total phenolics, 0.43 mg QE/g of total flavonoids, and 406.26 mM TE/g antioxidant capacity. The current study suggests that the newly developed inulin from AF and TJ roots could be used as an alternative commercial source of inulin for the food industry.

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“…where k = (180 + 162(n − 1))/180n, and n = average degree of inulin polymerization, Gi = glucose released from inulin, and Fi = fructose released from inulin (Hoebregs 1997).…”

Section: Chemical Analysis Of Dehydrated Root Extractmentioning

confidence: 99%

Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

Mudannayake

Wimalasiri

Silva

et al. 2015

Journal of Food Science

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“…The fructan contents for fresh-cut apple wedges were carried out based on 997.08 AOAC methods, described by (Hoebregs 1997) and expressed as g fructan/100g apple wedges.…”

Section: Fructan Contentmentioning

confidence: 99%

Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh‐Cut Apples

Rößle¹,

Brunton²,

Gormley³

et al. 2010

Journal of Food Science

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The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O(2) and CO(2) headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.

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“…Such linkages prevent inulin from being digested like a typical carbohydrate, and they are responsible for its reduced caloric value and dietary ®bre-like effects such as increase in the microbial biomass, increase in stool frequency, decreasing faecal pH and improvement of blood lipid parameters (Niness 1999;Roberfroid 2000). Oligofructose is de®ned as being a fructose oligosaccharide containing 2±10 monosaccharide residues (IUB and IUPAC 1982;Hoebregs 1997). Oligofructose derived from chicory contains both fructose chains (Fm) and fructose chains with terminal glucose units (GFn).…”

Section: Introductionmentioning

confidence: 99%

Fermentations of fructo-oligosaccharides and their components byBifidobacterium infantisATCC 15697 on batch culture in semi-synthetic medium

Perrin

Warchol

Grill

et al. 2001

Journal of Applied Microbiology

112

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Aims: To compare the physiological behaviour of Bi®dobacterium infantis ATCC 15697 growing on synthetic oligofructose or its components. Methods and Results: The studies were carried out in regulated or non-regulated batch cultures on semi-synthetic media. Differences between the carbohydrate utilization patterns with glucose, fructose, sucrose and fructo-oligosaccharides (FOS) were determined. Glucose was the preferred substrate for growth and biomass production, whereas fructose was the best for lactate and acetate production. With sucrose, biomass production reached the level obtained with glucose, whereas with FOS, more metabolites were produced, as with fructose. In a mixture of FOS, the shorter saccharides were used ®rst and fructose was released in the medium. Fructofuranosidase, an enzyme necessary to hydrolyse FOS, was inducible by fructose. Conclusions: Glucose contained in FOS and sucrose might sustain growth and cell production, while fructose might enable the production of major metabolites. Signi®cance and Impact of the Study: A better understanding of the bi®dogenic nature of oligofructose has been gained.

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Fructans in Foods and Food Products, Ion-Exchange Chromatographic Method: Collaborative Study

Cited by 88 publications

References 0 publications

Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh‐Cut Apples

Fermentations of fructo-oligosaccharides and their components byBifidobacterium infantisATCC 15697 on batch culture in semi-synthetic medium

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