Physical Properties of Inulin and Technological Applications

Leyva‐Porras, César; López-Pablos, Ana L.; Álvarez-Salas, Claudia; Pèrez‐Urizar, José; Saavedra-Leos, María Zenaida

doi:10.1007/978-3-319-16298-0_80

Cited by 12 publications

(12 citation statements)

References 67 publications

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“…After extraction, inulin is purified in a rather intense process, and can then be further refined based on its chain lengths, requiring additional solvents like ethanol, methanol, or acetone ( 129 , 130 ). Inulin of different chain lengths has different physicochemical properties and, hence, can be added to food products for various purposes ( 129 ), which can be generally categorized into sugar replacement (short-chain inulin), fat replacement (long-chain inulin), or texture modification (long-chain inulin) ( 131 ). Besides changing the sensory properties of a product, inulin can also be added to a food product to increase its prebiotic dietary fiber content, or consumed as a food supplement ( 31 ).…”

Section: Contemporary Uses Of Chicory Rootsmentioning

confidence: 99%

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Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots

Puhlmann

Vos

2020

Advances in Nutrition

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Fibers are increasingly recognized as an indispensable part of our diet and vital for maintaining health. Notably, complex mixtures of fibers have been found to improve metabolic health. Following an analysis of the fiber content of plant-based products, we found the taproot of the chicory plant (Cichorium intybusL.) to be 1 of the vegetables with the highest fiber content, comprising nearly 90% of its dry weight. Chicory roots consist of a mixture of inulin, pectin, and (hemi-)cellulose and also contain complex phytochemicals, such as sesquiterpene lactones that have been characterized in detail. Nowaday, chicory roots are mainly applied as a source for the extraction of inulin, which is used as prebiotic fiber and food ingredient. Chicory roots, however, have long been consumed as a vegetable by humans. The whole root has been used for thousands of years for nutritional, medicinal, and other purposes, and it is still used in traditional dishes in various parts of the world. Here, we summarize the composition of chicory roots to explain their historic success in the human diet. We revisit the intake of chicory roots by humans and describe the different types of use along with their various methods of preparation. Hereby, we focus on the whole root in its complex, natural form, as well as in relation to its constituents, and discuss aspects regarding legal regulation and the safety of chicory root extracts for human consumption. Finally, we provide an overview of the current and future applications of chicory roots and their contribution to a fiber-rich diet.

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Section: Contemporary Uses Of Chicory Rootsmentioning

confidence: 99%

“…As a colonic delivery medium, inulin can be chemically modified to carry or encapsulate drug compounds. Drugs that would be absorbed on their own, early in the GI tract, are now transported to the colon, where inulin is broken down by gut bacteria and the compound is released ( 131 , 139 ).…”

Section: Contemporary Uses Of Chicory Rootsmentioning

confidence: 99%

Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots

Puhlmann

Vos

2020

Advances in Nutrition

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“…(2017) found an increase in the extension of the blend dough loaded with 5% inulin. Such a significant difference in the extensibility occurred because of the difference in the DP (varies from 3 to 200 monomers), chain length, state of the polymers (amorphous or crystalline), and the glass transition temperature ( T g ) of inulin (Leyva‐Porrasa, López‐Pablos, Alvarez‐Salas, Pérez‐Urizar, & Saavedra‐Leos, 2014). For example, the long‐chain inulin is more viscous and thermostable, and therefore, exhibited more rigidity over the short‐chain inulin.…”

Section: Resultsmentioning

confidence: 99%

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Ahmed

Thomas

Khashawi

2020

Journal of Food Science

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The brown wheat flour (BWF)‐based Arabic bread was fortified with chicory‐derived inulin. The objective of this work was to assess the influence of the inulin concentration (1.25 to 5%) on the rheological, textural properties, and fermentation efficacy of enriched BWF dough. Farinographic measurement established that only 3.75% BWF can be substituted by inulin in a dough formulation, which resulted in lowering the water absorption capacity. The peak gelatinization temperature, Tp detected at 74.4 °C by rheometric measurement, which increased linearly with increasing the inulin concentration. The elastic modulus (Gʹ), however, differed significantly among doughs with the addition of inulin. The dough hardness and compressibility increased as a function of inulin concentration. TPA measurement indicated that the Arabic bread fortified with 3.75% inulin was the best in texture. The addition of inulin improved the volume of CO2 generation in the yeasted dough. The distribution of starch particles on the top layer of bread surface was visualized through SEM. In‐vitro digestion and steady‐flow measurement of the BWF/inulin bread digesta exhibited a slow digestion and an increment in the apparent viscosity against the control bread, which further confirmed potential health benefits of the developed Arabic bread. Practical Application Arabic bread is a staple food in many Asian countries, and an incorporation of soluble fiber, like inulin, definitely improves its health benefits. This work optimized a formulation based on BWF and inulin with technical feasibility. Rheological and textural studies demonstrated that blend bread could be made by replacing 3.75% BWF by inulin with significantly lower water content. Inulin has replaced the sugar in the yeasted dough, and carried out the bread fermentation adequately.

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“…These observations indicated the collapse of the microstructure, suggesting the crystallization of the low-molecular weight sugar content in the BJ. Three undesired characteristics may be presented during the processing, handling, and storing of food products: stickiness, agglomeration, and caking [ 13 ]. Any of these characteristics indicate that during the drying of the sample, a rapid release of water causes the matrix of the food product to be unable to support its own weight, thus collapsing on itself.…”

Section: Resultsmentioning

confidence: 99%

“…For this reason, it is necessary to improve the methods for obtaining powders of blueberry juice, that preserve the nutritive and organoleptic characteristics, while reducing the loss of antioxidants. In this sense, the spray drying process is a viable alternative because it is economic and of easy operation [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

et al. 2019

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The influence of the processing conditions during the spray drying of mixtures of blueberry juice (BJ) and maltodextrin (MX) was determined quantitatively by the analysis of variance (ANOVA), and qualitatively by the surface response plots (SRP). The effect of two independent variables (inlet temperature, and MX concentration), and one categorical variable (type of MX), was determined on the yield (Y), content (Q), and retention (R) of the antioxidant quercetin 3-d-galactoside. From the ANOVA results, the concentration was the main variable affecting Y and Q, while temperature had a negligible effect, and the low molecular weight MXs exhibited a better response. The physicochemical characterization showed that the powder appearance and microstructure remained unaffected, but size and morphology of the particles varied with the processing conditions. This study established the optimal processing conditions for the spray drying of BJ-MX, and the application limits of the MXs based on the molecular weight distribution.

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Physical Properties of Inulin and Technological Applications

Cited by 12 publications

References 67 publications

Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots

Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

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