Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process

Khuenpet, Krittiya; Fukuoka, Mika; Jittanit, Weerachet; Sirisansaneeyakul, Sarote

doi:10.1016/j.jfoodeng.2016.09.009

Cited by 48 publications

(32 citation statements)

References 42 publications

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“…This result indicated that dried Jerusalem artichoke tubers represent considerable potential for increasing dietary fiber content and so improving health-promoting effects of meat products as a natural and nutritious ingredient. Our findings were in accordance with Khuenpet et al [15], who found that inulin content of JAP was 54.86/100 g. The composition of the tubers could differ depending on varieties, harvesting maturity, storage time, growing conditions and processing technique [14,15].…”

Section: Characteristics Of Japsupporting

confidence: 92%

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Öztürk

Serdaroğlu

2018

Proceedings of 21th International Drying Symposium

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In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.

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Section: Characteristics Of Japsupporting

confidence: 92%

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Öztürk

Serdaroğlu

2018

Proceedings of 21th International Drying Symposium

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“…For instance, enzyme-assisted hydrolysis of inulin, for quantification, is one of the most commonly used methods. In this line, Khuenpet et al [15] determined inulin content extracted from Jerusalem artichoke by using Megazyme fructan assay kit, according to AOAC Method 999.03 and AACC-32.32. Inulin was mainly hydrolyzed to D-fructose and D-glucose with a mixture of highly purified endo-and exo-inulinases.…”

Section: Introductionmentioning

confidence: 99%

Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

Yin

et al. 2018

Applied Sciences

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Featured Application: Due to the growing importance of inulin in food industry, it is of paramount importance to have appropriate techniques to extract this compound from plant food materials, wastes and by-products. Moreover, using simple, reliable and fast identification and quantification methods in order to verify manufacturer's information and for quality control purposes, is also of great interest. Therefore, in the present work, a combined trifluoroacetic acid assisted hydrolysis and high performance liquid chromatography equipped with evaporative light scattering detector technique was developed and validated in order to identify and quantify the amount of inulin extracted assisted by ultrasound processing from Jerusalem artichoke root slices as a model plant food matrix.Abstract: Over the last years, inulin, a fructan mixture consisting of oligosaccharides and polysaccharides, has attracted more and more attention from both food industry and researchers, due to its unique functional properties as a natural resource. Therefore, there is an increased interest in the extraction and quantification of inulin for its valorization from inulin rich plants, wastes and by-products. In this work, ultrasonic treatment was applied for inulin extraction, observing a great impact of extraction temperature and ultrasonic power on the inulin content in the obtained extracts. A combined process including trifluoroacetic acid (TFA)-assisted hydrolysis and analysis with high performance liquid chromatography equipped with evaporative light scattering detector (HPLC-ELSD) was developed to quantify inulin content. The effect of hydrolysis parameters was investigated, obtaining the optimal conditions after using TFA at a concentration of 1 mg/mL, hydrolysis temperature of 90 • C, and hydrolysis duration of 60 min. The good linearity (>0.995), precision, recovery (100.27%), and stability obtained during the validation process showed that this developed method allows the quantification of total inulin content in the samples analyzed. This combined method may also contribute to the investigation of the functional properties of inulin (e.g., as prebiotic).

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“…The powder is then diffused for 40 mins at 90 °C with deionized water (Li, Zhang et al 2015). The ratio of solids to water should be about 1:35 which is much different from the method for chicory root (Khuenpet, Fukuoka et al 2017). Some studies modified this method, and they combined hot water extraction with pressure.…”

Section: Heating Methodsmentioning

confidence: 99%

“…In different kinds of plant, the DP of inulin or fructan polymers vary depending on species, production conditions and harvest time (Khuenpet, Fukuoka et al 2017).…”

Section: List Of Tablesmentioning

confidence: 99%

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Effect of Non-Thermal Ultrasound on Inulin from Jerusalem Artichoke and Its Application in Dairy Industry

Xu¹

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Jerusalem artichoke (JA) is a rich source of dietary fiber. The major dietary fiber inside of JA is inulin which is a heterogeneous collections of fructose polymers with many health benefits for humans. To investigate the effect of ultrasound on the inulin from JA, JA powder, Purified JA inulin (PJAI) was treated with 20KHz ultrasound compared with chicory inulin (CI). Ultrasound treatment time had a positive linear relationship with reducing sugar content of these samples. After ultrasound treatment, reducing sugar content in JA powder increased from 6.101g/100g up to 12.273g/100g. In PJAI, reducing sugar content increased from 10.378g/100g up to 12.274g/100g. Reducing sugar content in CI increased from 1.126g/100g up to 2.183g/100g. Also, determined by HPLC and GPC, for PJAI, there was a negative linear relationship between high degree of polymerization (DP) inulin with ultrasound treatment time (R 2 =0.9169), and a positive linear relationship between low DP inulin with ultrasound treatment time (R 2 =0.9738), which was not observed for inulin from chicory. Furthermore, JA powder was added into whey and milk and treated with 20KHz ultrasound to investigate the structure change. Ultrasound changed the microstructure of milk resulting in a flatter surface for milk and whey. Ultrasound combined particles of milk and whey This kind of phenomenon was much more obvious only for milk when mixed with JA powder. III

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Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process

Cited by 48 publications

References 42 publications

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

Effect of Non-Thermal Ultrasound on Inulin from Jerusalem Artichoke and Its Application in Dairy Industry

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