Inactivation of Inulinase and Marination of High-Quality Jerusalem Artichoke (Helianthus tuberosus L.) Pickles With Screened Dominant Strains

Abstract

Freshly harvested Jerusalem artichoke tubers contain inulinase, an enzyme that requires inactivation, because of its ability to hydrolysis inulin into fructose, which can be consumed by microorganism during marination. As the traditional pickling process takes 6 months, and involves the addition of a large amount of salt (18–20%), this production strategy is uneconomical and increases the nitrite intake. Additionally, miscellaneous bacteria produced during pickling affect the product taste. In this study, the enzyme inactivation effects of NaCl, NaHCO3, and ultrasound were evaluated. NaHCO3 treatment results in the highest degree of enzyme inactivation; however, the quality and flavor of the obtained Jerusalem artichoke pickles were not ideal. The Jerusalem artichoke pickles in which the enzymes were inactivated using a combination of NaCl and ultrasound exhibited better flavor than those exposed to NaHCO3; further, this combination reduced the inulinase activity of the Jerusalem artichokes to 2.50 U/mL, and maintained the inulin content at 61.22%. The strains LS3 and YS2, identified as Enterococcus faecalis and the salt-tolerant yeast Meyerozyma guilliermondii, respectively, were the dominant microorganisms isolated from the pickle juice. Jerusalem artichokes with inactivated inulinase were pickled with microbial powder, separated, purified, and dried to remove the natural Jerusalem artichoke sauce. This process shortened the fermentation cycle and improved product quality.

Obtaining Edible Pullulan-based Films with Antimicrobial Properties

“…The increase of pullulan production on topinambour tuber hydrolysate and grape pomace is quite natural, as these substrates, along with molasses, have a rich chemical composition. It is known that topinambour tubers contain a complex of polysaccharides (pectins, fiber, cellulose, hemicelluloses), proteins, amino acids, organic and fatty acids, vitamins, and minerals [20]. The chemical composition of grape pomace is similar to that of grapes.…”

Human Health Benefits through Daily Consumption of Jerusalem Artichoke (Helianthus tuberosus L.) Tubers

“…Powder incorporation in glass noodle production provided acceptable organoleptic parameters including good hardness, cohesiveness, springiness, and gumminess, and nutritionally, the glass noodles had increased fiber and sugar quantities [62]. In China, H. tuberosus is prepared as a pickle and produces a smooth, sweet, smelly, and crisp product [63]. Bread enrichment with inulin from H. tuberosus at a low concentration (2.5 g/100 g flour) increases crumb hardness and chewiness [64].…”

“…[72] Pickles Inactivation of inulinase enzyme and marination to produce a better taste. [63] Bread A percentage of H. tuberosus flour in the bread preparation (5%), adds essential amino acids, micro, and macronutrients, extends its useful life, and improves its organoleptic qualities.…”