Inulina e Oligofrutoses: Uma Revisão Sobre Propriedades Funcionais, Efeito Prebiótico e Importância na Indústria de Alimentos

Abstract

ResumoAtualmente, os consumidores estão mais conscientes da relação que existe entre alimentação e saúde, de modo que, a indústria de alimentos tem procurado oferecer produtos que apresentem benefícios múltiplos, associados ao sabor e à aparência. Inulina e oligofrutoses são polímeros de frutose vastamente encontrados em plantas sob a forma de carboidratos de reserva, e apresentam propriedades funcionais de grande importância para a indústria de alimentos. Tanto inulina como oligofrutoses vêm sendo utilizadas para enriquecer com fibras produtos alimentares. Diferentemente de outras fibras, não têm sabores adicionais, podendo enriquecer os alimentos sem alterar muito a viscosidade, aparência e sabor das formulações. As propriedades nutricionais da inulina e oligofrutoses são similares, assim, a decisão de formular com inulina ou oligofrutoses se dá em função dos atributos desejados no produto final. A inulina é mais indicada quando se pretende obter produtos com menor teor de gordura (como sorvete, bolo e sopa), enquanto oligofrutoses são adequadas para iogurtes de baixa caloria, doçura e para mascarar o sabor residual de adoçantes de alta intensidade utilizados em preparações alimentares. Estudos têm indicado que inulina e oligofrutoses apresentam características de prebiótico, por serem indigeríveis e desenvolverem o efeito bifidogênico, melhorando a microbiota intestinal. Recomenda-se que inulina e oligofrutoses sejam utilizadas simultaneamente com probióticos em alimentos para obtenção do efeito simbiótico. Palavras-chave : inulina; oligofrutoses; fibra alimentar; substituto de gordura; efeito prebiótico e simbiótico. AbstractNowadays consumers are more conscious about the relation between food and health. Therefore food industry has been looking for food that has a lot of benefits besides good flavor and appearance. Inulin and oligofructose are fructose polimers, vastly found in plants as storage carbohydrates. They present important functional for the food industry. Both inulin and oligofructose have been used as fiber bulk in food products. Differently from other fibers, they do not add flavor, allowing the food to be improved without changing its viscosity. Inulin and oligofructose have similar nutritional properties. Inulin is more indicated for obtaining products with a low fat content such as ice cream, cake and soup, while oligofructose is indicated for yogurt with a low caloric value and in order to mask the residual flavor from high intensity sweeteners used in food preparation. Research has shown that inulin and oligofructose have prebiotic effects because they are not digestible and they can develop bifidogenic effects, improving the intestinal microflora. The simultaneous use of inulin and oligofructose with probiotic agents in food is recommended for symbiotic effects.

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

“…The commercial product, control and acidified treatments dried at 70°C, presented 3.7, 3.0, and 1.2 g FOS/100 g product. Since FOS were not added to these treatments and according to the literature apple was not a natural FOS source (Hauly andMoscatto 2002, Voragen 1998), this FOS content probably represented the sugars present in the fruit in natura and the fructans determination was carried out by quantifying the reducing sugars.…”

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

“…These components act more frequently in the colon, although they may have some impact on the microorganisms of the small intestine (GIBSON; ROBERFROID, 1995;HAULY;MOSCATTO, 2002;ROBERFROID, 2001). Prebiotics in food include oligosaccharides, galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), lactulose and inulin, among others.…”

Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin

“…The fructose units are usually linked by β1-2 bounds, and present one molecule of glucose at the initial section of each linear fructose chain, and this one is attached by a α1-β2 bond, such as in the molecule of sucrose. However, its characteristic functions allow it to be appliedto different sorts of food formulations, which has increased scientific investigation on identification, extraction, and application of inulin present in different sorts of plants [13], [14]. This carbohydrate is capable of reducing water concentration during starch jellification, leading to a lower blood sugar rate.…”