Extraction and Characterization of Inulin from Taro Beneng (Xanthosoma undipes K. Koch)

This study aims to determine effect of inulin concentration and cooking time on the quality of aloe vera jam. This study used factorial randomized block design. The first factor was concentration of inulin (I): (I1) 2%, (I2), 4% and (I3), 6%, the second factor was cooking time (L): (L1) 30 minutes (L2), 40 minutes and (L3) 50 minutes. Statistical analysis using analysis of variance and further test BNJ 5%. The results showed that there was significant interaction between inulin concentration and cooking time on the water content and lightness of aloe vera jam. Inulin concentration and cooking time had significant effect on the organoleptic characteristics of greasing power, texture and taste. Inulin concentration had significant effect on water content and lightness. Cooking time has significant effect on the vitamin C content, water content and lightness of aloe vera jam. The best treatment was aloe vera jam with I1L1 treatment (2% inulin concentration and 30 minutes of cooking time) with characteristics of vitamin C content 0.32%, water content 36.41%, lightness 44.97, redness 2.44 , yellowness 20.01 and the organoleptic of greasing power 3.03 (easy to spread-very easy to smear), texture 3.70 (smooth-very smooth), aroma 2.83 (slightly flavorful-fairly flavorful), and taste 3.40 (sweet-very sweet).

Introduction: Inulins are a group of natural active polysaccharides found in ginseng and dangshen and mainly used in pharmaceutical preparations and functional food. The purification condition of inulin from dangshen grown in Vietnam did not occur in previous studies. Hence, the study presented on the content, purification degree, molecular weight, and functional group characteristics of inulin extracted from natural dangshen roots (Codonopsis javanica) in other purification conditions.
 Methods: Some factors survey impact purification conditions of inulin, for example, the kinds and the concentration of the solvent, the temperature and the times of the precipitation, and the active coal impact. The objects such as the content of inulin, fructan, and crude polysaccharide, purification degree of inulin, and fructan were analyzed. Molecular weight and functional group characteristics of purification inulin extracted from dangshen roots (Codonopsis javanica) grown in highland Lam Vien, Vietnam, were also analyzed.
 Results: The purification degree of inulin purified by using ethanol was higher than that using active coal, corresponding to 97.85a ± 0.84 % and 94.05 %, respectively. Inulin content was the large ratio in crude polysaccharide, exhibited via FTIR and the analysis results. Inulin and fructan were the most precipitated in ethanol, for example, 80 % and 90 % ethanol, respectively, compared to another solvent. The kinds and the concentration of the solvent, the temperature and the precipitation times, and active coal impacted the content and the purification degree of inulin and fructan (p < 0.05). The precipitation of inulin and fructan in ethanol solvent was affected by the temperature. The molecular weight of inulin and fructan corresponded to 3,193 Da and 1,112,892 Da, respectively.
 Conclusion: Inulin of natural dangshen roots in Lam Vien highland, Vietnam was useful for functional foods and pharmaceutics.

The study aimed to determine the effect of lactic acid bacteria, fermentation time, and pressurized heating-cooling cycle on the formation of resistant starch content of beneng taro (Xanthosoma undipes K. Koch) flour. The materials used were beneng corm, isolates of lactic acid bacteria Lactobacillus casei and Streptococcus thermophilus, and MRSB media. The experimental design was randomized block design factorial with two factors: fermentation time (0, 18, and 24 hours) and pressurized-cooling heating (1, 2, and 3- cycles) in 3 replicates. The data were analyzed using analysis of variance and if necessary continued with Duncan's Multiple Range Test at a level of 95%. The tested parameters were the content of resistant starch, amylose, and amylopectin and the data were treated using variance of analysis. The results showed that the combination of L. casei and S. thermophillus produced the highest resistant starch content of 5.66%. Fermentation time of 18 and 24 hours produced resistant starch content of 4.46% and 4.51%, respectively. Autoclaving-cooling of 1-, 2-, and 3-cycle produced a similar type of resistant starch of 3.81%, 4.26%, and 4.16%, respectively. Therefore, the combination of L. casei and S. thermophillus fermented in 18 hours and 1-cycle of autoclaving-cooling is recommended to produce resistant beneng taro flour starch content.
 
 Keywords: fermentation, autoclaving-cooling, resistant starch, taro beneng, Xanthosoma undipes K. Koch

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

This study aimed to determine the levels and characteristics of inulin contained in various types of tubers in Magelang district. The samples used were honey sweet potato (Ipomoea batatas L.), purple sweet potato (Ipomoea batatas L.), white sweet potato (Ipomoea batatas L.), gadung (Dioscorea hispida), yam (Dioscorea alata L.), canna (Canna edulis Ker.), and arrowroot (Maranta arundinacea). The variables observed were yield, inulin content, inulin production, water content of the yield, yield solubility, and the degree of acidity (pH) of the yield. The research results obtained from 7 tubers, the highest yield was arrowroot tubers (0.155%). Honey sweet potato gave the lowest yield (0.035%), with the highest inulin content (6.472%), the highest water content (14.385%), and the highest solubility (0.685%). Arrowroot tubers gave the highest yield but the lowest inulin content. The highest inulin production is found in purple sweet potato. The degree of acidity (pH) of the tuber extract was in the range of 4.97-5.96. The conclusion of this study is that different types of tubers produce different content and production of inulin.

The manufacture of biodegradable plastics with the main ingredients of talas beneng (Xanthosoma Undipes K. Koch) starch, chitosan, and glycerol as a plasticizer has been carried out by various additions of starch and reduction of chitosan. Initial assessment of talas beneng starch reveals: starch content - 20.51%, water content - 8.58%, fat content - 12.71%, and protein content - 3.51%. Physical testing of biodegradable plastic produces thickness values ranging from 0.166 mm to 0.234 mm, tends to meet JIS Z-1707: 2019 standards, density value is 1.674 g/cm3, and the lowest water absorption value is 20.51%, both meet SNI 7188: 2016 standards, and there is a decrease in mass every week for 28 days in the biodegradation test.

Along with the increasing need for functional ingredients, research on functional polysaccharides such as inulin continous to be explored from local plants. This study aimed to develop a method to obtain a high yield of Beneng tuber's inulin by extracting inulin with varying concentrations of ethanol (30 %, 40 %, 50 %, and 96 %), determining inulin content, and elucidating the structure. Moreover, the resulting inulin was applied in yogurt making. The study found that the highest yield of inulin was obtained at 50 % ethanol concentration, by 19.641 %, with solubility at 100 °C of 32.355 %, moisture content of 8.521 %, purity of 66.205 %, and reducing sugar content of 0.698 ppm. The structure analysis by FTIR confirmed the presence of an inulin-type fructan that is the same as commercial inulin. The XRD diffractograms showed diffraction peaks characteristic of 29 % crystallinity. The inulin was applied to yogurt resulting in the highest viability of lactic acid bacteria (3.05 × 1010 CFU/mL) by adding 7 % inulin. The organoleptic properties of treatment with 7 % inulin have the best result for all parameters with pH of 4, protein 3.79 %, fat 2.31 %, water 87.06 %, carbohydrate 6.23 %, and ash 0.71 %

Defatted soy flakes (DSF) were used as the starting material for the preparative isolation of isoflavones in this study. First, the crude DSF extracts were prepared using an extractor with solvent refluxing, operated under optimal extraction conditions (using 500 mL 80% ethanol aqueous for 3 h per 100 g DSF). The extraction yield was about 10% and the purity of isoflavones was about 2.0–2.5 wt%. Before the isolation operations, the extracts were dissolved in deionized water. The isolation procedures included the method of liquid–liquid extraction and the method of column chromatography. For the method of liquid–liquid extraction using a mixed solvent of 10% n‐butanol and 90% ethyl acetate operated under the optimal extraction conditions, the purity and yield of isoflavones were ∼35% and ∼70%. For the method of column chromatography, XAD‐7HP and XAD‐4 adsorbents with different polarities were used as the packing materials. For the XAD‐4 column, a part of non‐polar impurities was efficiently separated with the majority of isoflavones by a proper step gradient elution, which resulted in an efficient isolation: the purity and yield of isoflavones were ∼58% and ∼89%. In comparison, the method of column chromatography using XAD‐4 adsorbents achieved both the highest purity and yield, and was found to be the best isolation method in the current isolation stage.

The purpose of this study was to determine the production of white bread as a substitute for puree taro beneng as a food source of fiber in the elderly. Knowing the acceptability of panelists to plain bread with taro beneng puree substitution 25%, 50% and 75% from the aspect of color, aroma, taste and texture. Knowing the nutritional content (ash content, moisture content, carbohydrate content, fat content, protein content and fiber content). This type of research is experimental research with a Completely Randomized Design (CRD) consisting of 1 control and 3 treatments for formulation development from the number of substitutes for beneng taro puree (Xanthosoma undipes K. Koch), namely: F1 (75% wheat flour: 25% taro puree), F2 (50% wheat flour: 50% taro puree), F3 (25% wheat flour: 75% taro puree). The acceptance test used 30 elderly panelists with a hedonic test (very like, like, somewhat like, don't like, really don't like). The data analysis technique was carried out descriptively and analyzed using the Kruskal Wallis test method and the follow-up test using the Man-Whitney. The research results showed that the best white bread that was most popular with the panelists based on the acceptability test results was the F2 treatment (50% wheat flour: 50% taro puree) with average values ​​for color (3.77), aroma (3.8), taste and texture (4.23). The results of the analysis of nutrient content were 31.79% water content, 1.80% ash content, 49.1 gr carbohydrates, 8.81 gr protein, 9.08 gr fat and 4.51 gr crude fiber.

This study aims to determine the effect of variations in type and concentration of coating material on the characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract encapsulate. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that the type and concentration of coating material had a significant effect on the yield, water content, solubility, antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total phenolic and encapsulation efficiency, but had no effect on the water content of the encapsulated cocoa pod extract. The best treatment was obtained using gum arabic of 5% concentration coating material, with characteristics of 84.81±0.15% yield, 7.10% water content, 84.26±0.06% solubility, 80.12 ±0.24 mg GAEAC/g antioxidant capacity, 113.77±0.24 mg GAE/g total phenolic, and 78.16±0.60% encapsulation efficiency.
 Keywords : Antioxidants, cocoa pod, encapsulation, concentrations, gum arabic, maltodextrin.

Introduction: Non-optimized extraction conditions can lead to loss, degradation, and modification of biomolecules. In this study, we investigated the influence of various factors on the extraction yield and antioxidant activity of total carotenoids from orange coral Astroides calycularis. Materials and Methods: Total carotenoid yields were compared using eleven different solvent systems, with acetone demonstrating the highest extraction efficiency. Subsequently, we explored the impact of extraction time, temperature, acetone concentration, liquid-matter ratio, the addition of a synthetic antioxidant (butylated hydroxytoluene), and ultrasonic power on total carotenoids' yield and antioxidant capacities, employing experimental designs based on Plackett-Burman and Box-Behnken methodologies. Results and Discussion: Under the different extraction conditions, total carotenoid yields exhibited a remarkable range from 2.43 mg/g to 28.12 mg/g. Additionally, the antioxidant activity saw significant enhancements from 30.68% to 57.76% for the ABTS assay and from 14.34% to 44.34% for the DPPH assay, respectively. Ultrasound extraction yielded higher carotenoid levels (25.90 mg/g vs. 10.65 mg/g in microwaves) and better antioxidant activity (IC50 values: 0.19 ± 0.002 mg/mL for ABTS, 0.35 ± 0.009 mg/mL for DPPH) compared to microwave extraction. The interplay between extraction time and temperature emerged as pivotal, with increased time initially boosting yields and optimal temperatures expediting extractions within shorter durations. Higher solvent concentrations and appropriate solvent-to-sample ratios also played a significant role in enhancing carotenoid migration. Conclusion: By optimizing extraction conditions, researchers can enhance the efficiency and effectiveness of natural product isolation processes, thus facilitating further exploration and utilization of these valuable bioactive compounds.

The object of the present research is to select an effective method and optimal conditions for the extraction of inulin from the roots of the Dandelion (Taraxacum officinale Wigg.). There were used 4 methods of extraction and five degrees of grinding of plant raw materials to study the process of inulin extraction from dandelion root. Based on the results of dry extract yield and inulin content (%), extraction with forced circulation of the extractant was chosen as the optimal method, and the recommended degree of grinding of the raw material was 4-8 mm. Afterwards, experiments were optimized using the method of mathematical planning of experiments according to Box-Wilson method to evaluate the degree of influence of the extraction hydromodule, the rate of the extractant circulation, process temperature, and duration of inulin extraction from dandelion roots by maceration with forced circulation. The following optimal extraction modes were established: the extraction agent is purified water, the process temperature is 80 ° C, the hydromodule is 1:5, the extractant circulation rate is 90 l/h, the extraction time is 5 hours. Based on the results of studies, it is proposed a threefold extraction of inulin from dandelion roots with infusion at the first contact phases - 4 hours, at the second and third - 3 hours each. The established extraction conditions made it possible to achieve 95.5% extraction of inulin from plant materials.

White sweet potato has the potential as a source of inulin and is largely abundant in Indonesia. The solvent ratio and precipitation time in ethanol solvent can increase yield produced in the inulin isolation process. This research aimed to determine the effect of different solvent ratios and precipitation times on inulin yield in the extraction-isolation process and as well to know the physical and chemical characteristics of white sweet potato inulin. The stages of the study consisted of determining the total sugar content and sugar reduction, extraction, isolation, physical and chemical characterization. This research used Factorial Completely Randomized Design (RALF) with two factors, different solvent ratio were 1:1, 1:2, and 1:3 with precipitation time for 6, 12, and 18 hours. Data were analyzed used General Linier. The analysis was followed by DMRT (a = 0,05). The results showed that the ratio of 1:2 and the precipitation time of 12 hours produced the best inulin yield of 7.72%. It had an effect on the physical characteristics of inulin that were produced, namely color, solubility, water absorption and water content. While the other characteristics in the form of ash content were not significantly different in ratio and precipitation time.

The purpose of this research was to investigate the sensory, microbiological and chemical characteristics of naniura tilapia (Oreochromis niloticus) with different types of acid and marinade time. The research was conducted on May until October 2015. This research used a Factorial Randomized Block Design (FRBD) two factors, the type of acid factor (Jungga citrus, lime, and citric acid) and marinade time factor (3 hours and 5 hours). Each treatments was replicated three times. The attributes observed were sensory test, pH, water content, and microbiological/TPC. Proximate and amino acid analysis will be done for all 3 hours marinade treatment. The results of organoleptic test showed that treatment of acid type and marinade time did not significantly affect the appearance and meat consisten but significantly affect on taste and aroma. The results of analysis TPC Jungga citrus treatment with lime showed the same value. While the value of TPC citric acid was higher but still safe for consumption. The results of proximate analysis for the three types of acid showed that Jungga citrus is the best nutrient content that the water content 63.25%, ash content 3.46%; 7.40% fat content, protein content 25.90% and carbohydrate 0.98 %. Analysis of the amino acid profile in naniura produced 17 amino acids, 9 essential amino acids and 8 non-essential amino acids

Ultrasonic assisted extraction is a novel technique that can be applied to obtain bioactive compounds from plants with great efficiency. The aim of this study was to optimize the phenolic extraction efficiency and DPPHsc activity from the wood apple (Limonia acidissima L.) fruit. Phenols were extracted using different polar solvents, namely methanol and acetone. The conditions of extraction with the ultrasonic method using response surface methodology central composite design (CCD) and the variables include the solvent concentration of methanol and acetone (50%–100%), ultrasonic temperature (30–50°C), sonication duration (20–40 min), and ultrasonic frequency (25–45 kHz). Optimum extraction conditions were determined as follows: 61.5% of solvent concentration and extraction temperature of 50°C for 40 min of extraction time at 25 kHz ultrasonic frequency for methanol. For these extraction conditions in the case of methanol extract, the phenolic yield, total phenolic content, and DPPHsc were found to be 25.81%, 224.36 μg GAE/g, and 93.49%, respectively. For the acetone extract, optimum extraction conditions were as follows: 52.68% solvent concentration, 47.89°C temperature, 39.8 min, and 0.73 kHz ultrasonic frequency. The results obtained under these optimized conditions were 23.78% yield of phenolic extract, 290.76 μg GAE/g TPC, and 91.28% DPPHsc, for acetone. The result demonstrated that the highest phenolic efficiency, phenolic content, and DPPHsc were observed for the methanolic solvent extract. SEM images of ultrasonicated powder samples showed that sonication results in cell rupturing and thus increasing the mass transfer for bioactive compounds. Furthermore, the results of ultra‐high‐performance liquid chromatography (UHPLC) analysis of phenolic compounds from the methanolic extract of wood apple fruit pulp revealed the presence of gallic acid, catechin, caffeic acid, syringic acid, vanillic acid, and quercetin in a magnificent amount.Novelty impact statementTraditionally, solvent extraction techniques have been done in wood apple fruit; however, in this work, we add an advanced technology, the ultrasonic assisted extraction, which improves the extraction yield and efficiency of phenolic compounds using different organic solvents. After that study planned, SEM analysis shows a structural description which is evident that how this advanced technology shows a structural disruption that enhances extraction efficiency. After that study planned for chromatography by UHPLC that highlights the essential bioactive or phenolic compound obtained in the ultrasonic extract.