Inulin: Properties, health benefits and food applications

Shoaib, Muhammad; Shehzad, Aamir; Mukama, Omar; Rakha, Allah; Raza, Husnain; Sharif, Hafiz Rizwan; Shakeel, Azam; Ansari, A. Q.; Niazi, Sobia

doi:10.1016/j.carbpol.2016.04.020

Cited by 572 publications

(352 citation statements)

References 138 publications

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“…The degree of polymerization (DP) and branches have an effect on the functionality of inulin. Generally, while plant inulins are found to have chains incorporating 2-100 or more fructose units, chain length and polydispersity depending on plant species, microbial inulin has much larger degree of polymerization ranging from 10.000 to 100.000; furthermore, a bacterial inulin is 15% more branched than the plant inulin (Barclay et al, 2010;Shoaib et al, 2016). When inulin is extracted from the chicory root, it comprises a family of identical linear structures that differ in their degree of polymerization, ranging from 3 to 60 (Bosscher et al, 2006).…”

Section: Chemical Structure and Physico-chemical Properties Of Inulinmentioning

confidence: 99%

“…Although standard inulin has a slight sweetness (10% compared to sugar), HP inulin has not due to removal of the fraction with a degree of polymerization lower than 10. Inulin combines easily with other ingredients and moderately soluble in water (Franck, 2002;Shoaib et al, 2016). Glibowski and Bukowska (2011) reported that in a neutral and alkaline environment, inulin is chemically stable independently of pH, heating time and temperature.…”

Section: Chemical Structure and Physico-chemical Properties Of Inulinmentioning

confidence: 99%

“…Inulin can also be produced by microorganisms including Streptococcus and Aspergillus species (Barclay et al, 2010;Glibowski and Bukowska, 2011). Other natural sources of inulin are yacon, asparagus, leek, onion, banana, wheat and garlic (Shoaib et al, 2016). Among these sources, in industrial production of inulin, chicory is the most common source.…”

Section: Introductionmentioning

confidence: 99%

“…High performance (HP) inulin is produced by removal of the fraction that have low DPs (degree of polymerization) after purification process (Franck, 2002;Shoaib et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Inulin has been a part of our daily food intake for centuries contributing to nutritional properties and exhibits technological benefits (Shoaib et al, 2016). Inulin is a prebiotic dietary fiber showing excellent properties as a carbohydrate-based fat substitute in relation to its ability to increase viscosity, form gels, provide mouthfeel and texture, and to increase water-holding capacity and thus presenting a good application potential in various food product formulations.…”

Section: Introductionmentioning

confidence: 99%

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A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Öztürk¹

2016

J Food Health Sci

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Abstract:Inulin is a soluble dietary fiber extracted by a washing process mainly from chicory roots. In recent years, inulin has been mentioned as an ingredient having an important application potential in various areas such as chemical, food industry and pharmacy. Since there has been a rising demand for consumption of healthier meat products all over the world due to high and saturated fat content of these products, it is important to suggest healthier ingredients that have an ability to compensate for fat replacement. There has been a growing increase in number of studies on the incorporation of inulin in the formulation of various meat products, due to the positive impacts of inulin on textural, sensory and technological quality parameters compared to full-fat products, as well as it has beneficial effects promoting human health. In this review, we have chosen to briefly highlight inulin in terms of its physico-chemical properties, health implications and potential applications in meat products.

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Section: Chemical Structure and Physico-chemical Properties Of Inulinmentioning

confidence: 99%

Section: Chemical Structure and Physico-chemical Properties Of Inulinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…High performance (HP) inulin is produced by removal of the fraction that have low DPs (degree of polymerization) after purification process (Franck, 2002;Shoaib et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Öztürk¹

2016

J Food Health Sci

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Microbial and Enzymatic Polysaccharides

Kralj

Khandige

Guan

et al. 2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Polysaccharides are ubiquitous and the largest substantive material class in nature (eg, structural in plants (cellulose, starch), algae (alginate), and (microbes) and throughout history polysaccharides have found extensive use in many industrial applications, for example in packaging (paper and board), fiber and textiles (eg, cotton and viscose), adhesives, and even in early engineered thermoplastic materials (eg, cellulose esters). Sourced from nature and in general biocompatible, many polysaccharides have applications across various food and food additive applications. The broad functionality and general good compatibility are attractive properties increasingly desired as focus on sustainability is increasing. This article will discuss the established product range of microbial polysaccharides utilized across a range of specialty applications such as food, personal care, and industrials. Product categories such as alginates, bacterial cellulose, curdlan, dextran, diutan, emulsan, fructan, gellan, pullulan, sceroglucan, succinoglycan, welan, and xanthan gum will be reviewed. In addition, the emerging platform technology enzymatic polymerization is discussed with special focus on the transformational promise for this approach toward engineered polysaccharide structures. This approach allows for the rational and systematic design of polysaccharide materials controlling aspects such as molecular weight, branching, and particle morphology.

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Functional Ingredients: Market Research

Wensing

Bröring

2017

Kirk-Othmer Encyclopedia of Chemical Technology

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Functional ingredients are bioactive compounds that are present in plants or foodstuff and deliver physiological health benefits beyond their nutritional value. They serve as health‐promoting ingredients for several product categories such as herbal medicines, dietary supplements, functional foods, and feed and plant protection products. As functional ingredients face some challenges on their way from the laboratory to commercialization, market research is crucial in order to justify the investment of financial and human capital for new components. To this end, this article proposes a step‐by‐step guide for conducting market research of functional ingredients: ( 1 ) defining the target market of the ingredient, ( 2 ) analyzing the value chain, ( 3 ) evaluating the market potential based on market needs, and ( 4 ) analyzing the competitive forces of the industry. These steps will finally be illustrated by a case study discussing the target markets for the functional ingredient rutin.

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Inulin: Properties, health benefits and food applications

Cited by 572 publications

References 138 publications

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Microbial and Enzymatic Polysaccharides

Functional Ingredients: Market Research

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