Inulin rich carbohydrates extraction from Jerusalem artichoke ( Helianthus tuberosus L.) tubers and application of different drying methods

Rubel, Irene Albertina; Iraporda, Carolina; Novosad, Rocio; Cabrera, Fernanda Anabel; Genovese, Diego Bautista; Manrique, Guillermo Daniel

doi:10.1016/j.foodres.2017.10.041

Cited by 55 publications

(41 citation statements)

References 47 publications

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“…Finally, the percentage of reducing sugar in fresh JAT was 0.49 %. Our finding was lower than that mentioned by Rubel et al (29) who reported that fresh JAT contained 0.68 % of reducing sugar. Fig.…”

Section: Discussioncontrasting

confidence: 96%

Extraction and Acid Hydrolyses of Fresh Jerusalem Artichoke Inulin for Fructooligosaccharide Production

Abood¹

2019

Iraqi J. Agric. Sci.

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The objective of this study was to produce fructooligosaccharide (FOS) from fresh jerusalem artichoke (JAT) inulin which was extracted by conventional method (hot water extraction) at two different temperature (80˚C & 90˚C\ 90 min). JAT slices were mixed with distilled water at (1 : 5) (w : v) ratio, the obtained extract purified and concentrated to 32˚Brix, then mixed with acetone (1 : 3) (v : v), kept at 4˚C for 24 h., centrifuged at 10000g/ 15 min., and the precipitate dried at 55˚C. Acid hydrolysis of the dried inulin was carried out at three different pH values being (1.5, 2.5 & 3.0) at 85˚C using citric acid (10 %), aliquot of inulin hydrolysate were taken after (5, 10, 15, 20, 25 & 30) min. for qualitative analysis using TLC and RP-HPLC. The results revealed that there were no significant differences in the yield of extracted inulin (33.86, 33.67 %) and extraction efficiency (80.62, 80.17 %) between the extraction at 80˚C and 90˚C\ 90 min. respectively. The optimum condition for acid hydrolysis of the obtained inulin was at pH 2.5 after 15 min at 85˚C. The qualitative analysis for hydrolysate using TLC and RP-HPLC showed that the degree of polymerization (DP) of inulin ranged from (2 - 35) unit and for FOS ranged from (2 – 9) units.

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Section: Discussioncontrasting

confidence: 96%

Extraction and Acid Hydrolyses of Fresh Jerusalem Artichoke Inulin for Fructooligosaccharide Production

Abood¹

2019

Iraqi J. Agric. Sci.

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“…Recently, with the sustainable technological development, the exploitation of waste biomass generated by plant or food processing in the production of high added-value functional ingredients to be applied in the nutraceutical and pharmaceutical industry has become a focus. In particular, artichoke plant represents an intriguing source of unique functional molecules like dietary fibers and bioactive compounds [15–19]. As well, Italy is the foremost producer country of artichokes, accounted to 33% of global production.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Inulin-Type Fructans from Artichoke Wastes and Their Effect on the Growth of Intestinal Bacteria Associated with Health

Zeaiter

Regonesi

Cavini

et al. 2019

BioMed Research International

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Globe artichoke is an intriguing source of indigestible sugar polymers such as inulin-type fructans. In this study, the effect of ultrasound in combination with ethanol precipitation to enhance the extraction of long chain fructans from artichoke wastes has been evaluated. The inulin-type fructans content both from bracts and stems was measured using an enzymatic fructanase-based assay, while its average degree of polymerization (DP) was determined by HPLC-RID analysis. Results show that this method provides artichoke extracts with an inulin-type fructans content of 70% with an average DP between 32 and 42 both in bracts and in stems. The prebiotic effect of long chain inulins from artichoke extract wastes was demonstrated by its ability to support the growth of five Lactobacillus and four Bifidobacterium species, previously characterized as probiotics. Besides, we considered the possibility to industrialize the process developing a simpler method for the production of inulin-type fructans from the artichoke wastes so that the artichoke inulin preparation could be suitable for its use in synbiotic formulations in combination with different probiotics for further studies including in vivo trials.

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“…Interestingly, CIE gel had large pieces of crystals similar to that in oleogel. It was likely attributed to the connection of inulin with some other compounds, such as peptides remaining in CIE (Rubel et al 2018).…”

Section: Microstructure Plmmentioning

confidence: 99%

“…1) is a dietary fiber (polysaccharide) in which D-fructose units linked by β (2 → 1) linkages with the end of glucose residue (Li et al 2015). The degree of polymerization (DP) of inulin varies from 2 to 60, depending on plant resources, harvest time, storage and process conditions (Saengthongpinit & Sajjaanantakul 2005), which determines the biological and physical properties of inulin (Rubel et al 2018). High DP inulin has good ability to form gels (Kim et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

Gunenc

Hosseinian

2020

Food Prod Process and Nutr

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This study investigated physical, chemical and lipid oxidative properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin. Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion gel (with no syneresis) and developed smaller particle size droplets (average 40 μm) than control (average size 60 μm). HPLC revealed that PPIE had 80.28% inulin content compared with commercial inulin (CI, 100%). Crude inulin extract (CIE, 0.08-0.33 mg/mL) delayed linoleic acid oxidation because of higher total phenolic content (4.96 ± 0.01, mg GAE/g), compared with PPIE (0.72 ± 0.03). Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI > PPIE > CIE (P < 0.05) by Rancimat analysis, which agreed with volumetric gel index results. This study suggests that emulsion gels with JA inulin (PPIE) could act as a potential fat replacement in food systems.

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Inulin rich carbohydrates extraction from Jerusalem artichoke ( Helianthus tuberosus L.) tubers and application of different drying methods

Cited by 55 publications

References 47 publications

Extraction and Acid Hydrolyses of Fresh Jerusalem Artichoke Inulin for Fructooligosaccharide Production

Extraction and Acid Hydrolyses of Fresh Jerusalem Artichoke Inulin for Fructooligosaccharide Production

Extraction and Characterization of Inulin-Type Fructans from Artichoke Wastes and Their Effect on the Growth of Intestinal Bacteria Associated with Health

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

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