Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology

An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada

“…In its natural form, the polysaccharide acts as a storage compound for over 30,000 plant varieties (Apoliná rio et al, 2014). The content of inulin in these plants varies greatly, as summarized in Table 2.…”

“…The length of the fructose chain, or the degree of polymerization, is dependent on the plant species, its current life cycle phase, the date the plant was harvested, and the extraction process used to obtain the inulin (Apoliná rio et al, 2014;Barclay, Ginic-Markovic, Cooper, & Petrovsky, 2010;Ronkart et al, 2007). Meyer and Blaauwhoed (2009) suggest that "native" inulin can be separated into short-chain and long-chain fractions, which changes the degrees of polymerization and thereby influences the potential uses of the inulin compound.…”

“…The fructose and glucose structure of inulin enable the compound to act as an alternative source for bioethanol (Li, Li, Wang, Du, & Qin, 2013). This process typically involves either converting the inulin into its simple sugar components through hydrolysis and then fermenting the sugars with yeast, or directly fermenting the inulin with specific yeasts that contain inulinase activity (Apoliná rio et al, 2014;Bajpai & Bajpai, 1991;Matí as, Gonzá lez, Royano, & Barrena, 2011). Aside from its use in biofuel production, inulin also holds significant implications as an additive in food products.…”

“…The fructose and glucose units that create inulin are connected through glycosidic β(2-1) bonds, which makes inulin indigestible by humans (Barclay et al, 2010). As a result, inulin often travels completely intact through the digestive system until it reaches the large intestine, where certain microflora can digest the polysaccharide (Apoliná rio et al, 2014;Shoaib et al, 2016). When inulin is introduced to this organ, it is digested by beneficial bacteria such as Lactobacilli and Bifidobacteria (Barclay et al, 2010).…”

Optimization study of fructans extraction from Agave tequilana Weber azul variety

“…The industrial extraction process of fructans from vegetal sources, is generally based on diffusion of polysaccharides in hot water (Apolinário et al, 2014;Kim et al, 2001). In this sense, several investigations have been developed to set optimum extraction conditions of fructans extraction from plants, and temperature, extraction time, and water raw material ratio were identified as the most important factors influencing the extraction yield (Abozed et al, 2009;Lingyun et al, 2007;Paseephol et al, 2007).…”