Microwave irradiation, evolutionary algorithm and ultrafiltration can be exploited in process intensification for high-purity and advanced inulin powder production

Abstract

This study investigated the effect of microwave-assisted aqueous extraction followed by ultrafiltration protocols on Jerusalem artichoke inulin powder's yield and functional properties. The standard inulin production method was also practiced, and the effectiveness of process parameters for two different techniques was investigated through response surface methodology as well as genetic algorithm. The proposed parameters of the genetic algorithm further increased the extraction yields, and the inulin contents reached 94 – 95% after applying the 5 kDa cut-off ultrafiltration. Microwave-assisted extraction significantly improved lyophilized inulin powder's physical and chemical properties, such as Carr index, Hausner ratio, wettability, viscosity, dispersibility, and solubility. The water-holding capacity of inulin powder produced by conventional and microwave-assisted methods were 9% and 11%, respectively, while it was 7.2% for untreated Jerusalem artichoke powder. As for oil binding capacity, the value of 12.9% in the raw material increased to 14.1% and 13.3%, respectively. The loss modulus (G″) values were dominant over storage modulus (G′) values, and microwave treatment resulted in lower modulus values. The Fourier transform infrared spectroscopy (FTIR) spectra and scanning electron microscope (SEM) images clearly depicted the chemical and structural modifications in the powders. Results showed that microwave application could significantly enhance inulin powder's yield and physicochemical properties. Genetic programming was beneficial in promoting the extraction parameters. Sequentially applying microwave-assisted extraction and ultrafiltration could be a convenient process for inulin powder as a functional ingredient for the food, pharmaceutical, and chemical industries.