Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology

Paseephol, Tatdao; Small, Darryl M.; Sherkat, Frank

doi:10.1016/j.foodchem.2006.10.078

Cited by 67 publications

(44 citation statements)

References 12 publications

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“…Jerusalem artichoke (Helianthus tuberosus L.) is a perennial plant from the sunflower family Asteraceae cultivated in North America, Europe, Asia and Australia (Paseephol et al 2007). Although by name it is a type of artichoke, neither it originates from Jerusalem nor does it belong to the same genus widely known as artichoke plant.…”

Section: Research Highlightsmentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

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Section: Research Highlightsmentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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“…However, products of other fructan-containing plants, such as Jerusalem artichoke (Helianthus tuberosus L.), become increasingly interesting for application in food as they do not contain bitter taste compounds [25]. Jerusalem artichoke is one of the primary sources for inulin in higher plants [26,27]. The other valuable source of fructans is yacon (Smallanthus sonchifolius Poepp.…”

Section: Introductionmentioning

confidence: 99%

Fructan stability in strawberry sorbets in dependence on their source and the period of storage

Topolska

Filipiak‐Florkiewicz

Florkiewicz

et al. 2016

Eur Food Res Technol

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“…So far, the plants that have been used industrially for the extraction of fructans are chicory (Cichorium intybus) and Jerusalem artichoke (Helianthus tuberosus) (Paseephol et al, 2007;Toneli et al, 2007). A natural source, rich in fructans is the Agave plant.…”

Section: Introductionmentioning

confidence: 99%

“…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). Despite the important role of Agave tequilana Weber azul variety as raw material to obtain fructans, little information is available about their extraction by hot water diffusion.…”

Section: Introductionmentioning

confidence: 99%

Optimization study of fructans extraction from Agave tequilana Weber azul variety

et al. 2016

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Agave tequilana Weber azul variety is a valuable source of fructans. In this study, a response surface methodology was employed to optimize the extraction yield of fructans from agave pines. A Box Behnken factorial design was applied to evaluate the effects of several conditions such as extraction temperature, water raw material ratio and extraction time on extraction yield. Under the optimum extraction conditions (extraction temperature of 79.1 °C, water raw material ratio of 5.13 mL/g, and extraction time of 1.48 h) fructans extraction yield was 83.12%. The chromatographic profile of the agave crude extract presented four peaks, out of which fructans were the most preponderant (~87%). The obtained results suggest that the response surface methodology is adequate to optimize fructans extraction from Agave tequilana Weber azul variety.Keywords: fructans; agave; extraction yield; optimization; response surface methodology.Practical Application: Response surface methodology allows the optimization of fructans extraction from Agave azul.

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Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology

Cited by 67 publications

References 12 publications

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Fructan stability in strawberry sorbets in dependence on their source and the period of storage

Optimization study of fructans extraction from Agave tequilana Weber azul variety

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