Amount Of Inulin Research Articles

Pulsed Electric Field-Assisted Extraction of Inulin from Ecuadorian Cabuya (Agave americana).

Inulin is a carbohydrate that belongs to fructans; due to its health benefits, it is widely used in the food and pharmaceutical industries. In this research, cabuya (Agave americana) was employed to obtain inulin by pulsed electric field-assisted extraction (PEFAE) and FTIR analysis confirmed its presence. The influence of PEFAE operating parameters, namely, electric field strength (1, 3 and 5 kV/cm), pulse duration (0.1, 0.2 and 0.5 ms), number of pulses (10,000, 20,000 and 40,000) and work cycle (20, 50 and 80%) on the permeabilization index and energy expenditure were tested. Also, once the operating conditions for PEFAE were set, the temperature for conventional extraction (CE) and PEFAE were defined by comparing extraction kinetics. The cabuya meristem slices were exposed to PEFAE to obtain extracts that were quantified, purified and concentrated. The inulin was isolated by fractional precipitation with ethanol to be characterized. The highest permeabilization index and the lowest energy consumption were reached at 5 kV/cm, 0.5 ms, 10,000 pulses and 20%. The same extraction yield and approximately the same amount of inulin were obtained by PEFAE at 60 °C compared to CE at 80 °C. Despite, the lower amount of inulin obtained by PEFAE in comparison to CE, its quality was better because it is mainly constituted of inulin of high average polymerization degree with more than 38 fructose units. In addition, TGA analyses showed that inulin obtained by PEFAE has a lower thermal degradation rate than the obtained by CE and to the standard.

Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.

PSI-19 Growth performance of weaned pigs fed Jerusalem Artichoke tubers

Abstract Recent studies have shown that prebiotics have been able to positively affect growth of beneficial bacteria, indices of gut health, and growth performance in pigs. This type of research is important to identify alternative methods for maintaining herd health other than antimicrobial usage. Jerusalem Artichoke tubers were chosen due to their relatively greater amount of inulin (~60%) compared with other prebiotic crops (i.e., chicory pulp - ~20% inulin). The objective of this work was to evaluate growth performance of weaned pigs fed Jerusalem Artichoke tubers. Sixty-four pigs approximately 21 d of age, weighing 6 kg each were used to test four dietary treatments with four pens per treatment (two barrows and two gilts per pen). Dietary treatments were randomly allocated to pens following a completely randomized design in a three-phase feeding trial. Diet treatments consisted of a corn-soybean meal basal diet (control) meeting the nutrient requirements for weanling pigs and three treatment diets with ground Jerusalem Artichoke tubers replacing corn at the rate of 0.05%, 0.5%, and 5.0% (JA-low, JA-mid, and JA-high, respectively) through all three phases. The pigs were allowed 3 d to acclimate to the facility following arrival (d -3 to -1). The trial ran from d 0 to d 35. Growth performance data were collected on d 0, 7, 14, 21, 28, and 35. Blood samples were obtained on d 0, 7, 14, and 28. Fecal samples were collected on d 0, 14, and 28. PROC GLIMMIX in SAS was utilized to analyze the growth performance data. Results indicate greater (P < 0.001) gain to feed ratio (G:F) at wk 2 for JA-high and JA-mid pigs compared with all other treatments. No differences were observed for overall body weight (BW; 25.14, 25.48, 21.8, 22.83 kg), average daily gain (ADG; 0.52, 0.52, 0.51, 0.47 kg/d), or average daily feed intake (ADFI; 0.73, 0.74, 0.71, 0.72 kg/d), respectively, for control, JA-low, JA-mid, and JA-high fed pigs. The growth data suggests that Jerusalem Artichoke tubers may be included in weaned pig diets without negative effects on growth performance; however, these results need to be interpreted in conjunction with the pending analyses to provide a comprehensive look at the role of prebiotic fiber in the gastrointestinal tract of the pig. Future analyses will include evaluation of serum biomarkers (e.g., intestinal fatty acid binding protein as a measure of intestinal epithelial cell damage) and microbiome profiling via 16S microbial sequencing to assess gut health. It is important to note that our study population experienced morbidity and mortality (Trueperella pyogenes was cultured from one pig submitted for necropsy) and the decision was made to prophylactically treat the herd with ceftiofur on d 7 following sample collection to prevent additional loss.

Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste

This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheological properties (yield stress, flow behaviour, viscoelasticity, and creep-recovery property), 3D printed structure, and microstructure properties of Tartary buckwheat paste were investigated. Compared with the control sample, a high amount of XG (0.4% and 1.2%) shifted the ink to a more solid-like form and improved the consistency (K), mechanical strength (yield stress, storage modulus (G’)), resistance to deformation, and recoverability, while a high amount of inulin (14%) weakened these properties. Scanning electron microscopy (SEM) revealed that adding XG (0.4% and 1.2%) in the ink with 6% and 10% of inulin reinforced the ink structure. This study also identified the best combination of XG and inulin to facilitate the printing of Tartary buckwheat paste and produce a final product with an exquisite appearance. This study provided more insights for developing 3D printing of Tartary buckwheat foods rich in inulin.

Formulation And In Vitro, In Vivo Evaluation of Colon Targeted Drug Delivery System Of 5-Fluorouracil

Colon-targeted drug delivery systems can provide therapeutic benefits including better patient compliance and lower costs. The present investigation is aimed to design a colon specific microbially triggered system using biodegradable co-polymer mixtures. The calibration curves of 5-FU were measured in distilled water, 0.1N HCl and phosphate buffer of pH 6.8 and 7.4 which showed good linearity. Compatibility study of pure drugs, excipients and their physical mixtures were evaluated and passed as per standards. Solubility determination was carried out in different solvents. Satisfactory results were found from evaluation of micromeritic parameters such as flow property, in-vitro dissolution study and kinetic study. The prime focus of the study was to design and evaluate a swelling dependent delayed release system for a colonic delivery of anticancer agent 5-Fluorouracil (5-FU) and further to determine the effects of carboxy polymer (Carbopol 71G-NF) on release behavior of 5-FU from a matrix tablet system containing different amounts of inulin (a biodegradable oligofructose) aiding in enzymatic degradation by colonic microflora. Mixed film coating with a blend of Ethyl cellulose: Eudragit®S-100 (2:1) at coat weight levels of 2%w/w, 4%w/w and 6.0%w/w was carried out respectively, which further retarded the drug release in the initial hours of the in-vitro dissolution profile. Swelling studies were also carried out on uncoated matrix tablet batches. The releases studies with or without rat cecal contents were performed on optimized batches and the samples were analyzed by a validated RP-HPLC method. In-vitro rat cecal study results revealed that complete drug release would occur from the tablets in the human colonic microenvironment. The study revealed an effective site-specific delivery of a hydrophilic chemotherapeutic agent, 5-FU to the colon for the treatment of various local as well as systemic pathologies.

Effects of addition of inulin and β‐glucan on selected physicochemical and thermal properties of ultrasonic modified potato flour

Potato flour has poor processing performance because of gluten free status. The study investigates the effect of the addition of inulin and β-glucan on the process qualities of ultrasonic modified potato flour. Inulin or β-glucan was added respectively in five amounts of 0.1% – 0.5% according to a step of 0.1%. The doughs with inulin or β-glucan were more compact and had a more uniform micromorphology. The thermal properties and the water-holding capacity were all significantly increased particularly at the adding amount of 0.3%. The FTIR spectra showed that inulin and β-glucan were associated with potato flour through hydrogen bonds, which maintained the stability of the structure, and did not differ either between the two types of polysaccharides, or the amount of inulin and β-glucan added. This study provides some theoretical stepstones to improve the processing quality of potato flour by mitigating the disadvantages attributable to being gluten free. Novelty impact statement The present investigation revealed that the addition of inulin or β-glucan following ultrasonic treatment can overcome the disadvantages associated with the loose structure of potato flour caused by a lack of gluten protein, beneficial for either actual or potential use for gluten free food development. The study demonstrated that both inulin and β-glucan can improve the processing quality of ultrasonicated potato flour especially with the amount of 0.3% of inulin or β-glucan by mitigating the disadvantages attributable to the lack of gluten.

Effects of dried chicory and Jerusalem artichoke on skatole-producing microbial populations of entire male pigs.

In this study, we compared effects of inulin-rich plant based dietary supplements on the hindgut microbial communities of entire male pigs using 16S rRNA gene metabarcoding. The study was conducted using dried Jerusalem artichokes and dried chicory roots that were supplied to the basal diet one week before slaughter. Both of the experimental diets were formulated to contain the same amount of inulin and thus differed only in the composition and concentration of secondary metabolites within the plant material used in the study. Jerusalem artichokes was found to have no impact on microbial α- and β-diversity, while inclusion of dried chicory increased the abundance of microorganisms carrying predicted metabolic pathways that are capable of affecting host performance and gastrointestinal health. We have discovered a strong positive correlation between microorganisms in the Prevotellaceae family and skatole levels. We also identified several broadly distributed microorganisms from the Bacteroidetes phylum that share 16S rRNA similarity with the known skatole producers. Other verified skatole producers were not detected, were identified in single samples or showed no statistically significant correlations with skatole levels. Our findings suggests the composition of plant secondary metabolites contained in the roots of chicory and Jerusalem artichokes is laying beneath the observed effects and require further detailed studies.

Inulin Content in Chipped Roots of Cardoon Stored at Different Initial Moisture Contents After Six-Month Storage

Inulin is accumulated as a reserve carbohydrate in the roots and tubers of many plants belonging to the Asteraceae family. At present, most of the inulin for nutraceutical purposes is produced from Jerusalem artichoke (Helianthus tuberosus L.) and Chicory (Cichorium intybus L.), and cardoon is proved to synthetize and store a high quantity of inulin in roots. Inulin in the roots of cardoon reaches the maximum content before the beginning of flowers formation in May. Due to the limited favorable period for harvesting the roots, storage plays a key role in the supply chain. The complete drying of cardoon roots before the storage has been proved to prevent the degradation of inulin up to 6 months of storage. Because drying is a costly operation, in the present study, energy-saving and the effect on percentage inulin content in cardoon roots dried at different moisture contents before storage were assessed. From 48.2% inulin retrievable at the beginning of the investigated period (100% dry matter), after 1 month of storage, about 2% reduction was recorded on average in H0 and H12.5 treatments, while about 10% reduction was shown (with no statistical differences) in treatments at higher moisture contents (TQ, H50, and H25). These values remained constant until the end of storage, except for TQ treatment, where inulin content decreased progressively up to 38.7% w/w. From an economic point of view, limiting the drying time and storing roots at a moisture content higher than 0% leads to an income loss of 2,000–3,000 €/t of roots. Therefore, full drying is the most cost-effective solution in the optic of producing the highest possible amount of inulin and could be avoided just in the case of immediate roots extraction and processing in a few days.

Acceptability of yacon flakes (Smallanthus sonchifolia) for dietary use with inulin

This study aimed to elaborate on yacon flakes and determine the proximal composition of fresh yacon and final flakes, made at different temperatures (120°C, 150°C and 180°C) for 20 mins. We measured the acceptability of the sensory attributes: taste, texture, odour and colour and the global acceptability at the laboratory level, using semi-trained panellists and an unstructured hedonic scale. The acceptability of the flakes was measured at different temperatures. Our results indicate that the flakes made at 180°C had the highest acceptance (87%), and the flakes made at 120°C had 80% of unacceptability. Our data were analysed according to the analysis of variance (ANOVA) and Tukey's test. We found significant differences between the averages of the taste scores (T0:7.1; T1:7.6; T2:6.7; T3:4.6), p<0.05; texture (T0:7.1; T1:7.2; T2:5.7; T3:4.5), p<0.05; and odour (T0:7.2; T1:7.6; T2:5.1; T3:3.3), p<0.05. The amount of fructooligosaccharides on a fresh basis was Ⱦ±SD (31.60±0.650) and on a dry basis (37.44±1DS). Microbiological analysis shows that the flakes are fit for human consumption. It is concluded that yacon flakes contain significant amounts of inulin, being a good substitute alternative for the preparation of snack-type dietetic products.

Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes

The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace the rapeseed oil and the melting behavior, hardness, adhesiveness and sensory attributes were compared with inulin-free pea protein ice cream. The results revealed that increased inulin content in the formulations lengthened the first dripping time of the ice cream. Significant (p<0.05) variation in hardness and adhesiveness of pea protein ice cream was recorded with vary in content of inulin in the product formulation. Maximum overrun of 38.48±2.56% was achieved with the addition of 4% inulin to the ice cream. The fat content in the ice cream formulations replaced with 6 and 8% of inulin resulted in lowering flavor and overall acceptability score. Results demonstrating that textural properties and sensory attributes can be affected by the amount of inulin added to the vegan pea protein ice cream.

Effect of the Diets Supplemented with Artichoke and Shrimp by-Products on Obese Rats

Foods supplemented with functional fiber are an effective means for prevention of diseases like obesity, cardiovascular diseases, and diabetes mellitus. The objective of this study was to estimate the dietary fiber content in artichoke stems by-product powder (ASP) and shrimp by-product powder (SBP) and evaluate the protective effect of diet supplemented with their by-products as natural dietary fiber on weight gain, the blood picture, serum biochemical parameters and liver enzymes activities in obese rats. The results revealed that the crude fiber content was 22.68% in the ASP and 13.65% in SBP. Total dietary fiber fractions were composed of 18.69 and 0.42% soluble dietary fiber, 25.01 and 58.57% insoluble dietary fiber in defatted ASP and SBP, respectively. They also presented high amounts of inulin (18.2 g/100 g artichoke stem) and chitin (58.15 g/100 g shrimp shell). Biological impacts were done on the control group (CG) and compared with obese rat groups which were classified into seven groups; positive group (PC) and groups fed on diet supplemented with ASP and SBP at a level of 5 and 10%, inulin at dose 7.7 %, and chitosan at dose 2.6 %, for 8 weeks. The results showed significant improvement and ameliorated reduction in final body weight, body weights gain (%) and feed efficiency ratio (FER) in all the treated groups compared with the PC. Administration of 10% ASP or SBP significantly decreased body weight by 37.66 and 35.61%, respectively as compared to the high fat diet (HFD) group, while the highest reduction in body weight gain and lower FER were obtained in groups fed on chitosan. Feeding obese rats on diet containing ASP and SBP led to a reduction in the total cholesterol, triglycerides, and low-density lipoprotein cholesterol concentration, decreased in blood glucose level and improved serum liver enzymes activity and antioxidant enzyme activity as compared to the positive group. ASP as a source of inulin and SBP as a source of chitin can be used in the nutraceutical formulation of functional food products and a good source of natural dietary fiber to enhance the nutritional quality for prevention of diseases like obesity, and its associated health risks.

Effect of inulin addition in cucumber drinks on urease inhibitory, antioxidant activity and its consumer acceptability

Cucumber (Cucumis sativus) juice is the best rejuvenation tonic used in the folk medicine. However, during juicing, all the fibre content of the juice will be removed. Addition of inulin to the juice not only help to replace the fibre content but it also acts as prebiotic which may help to stimulate the growth of beneficial bacteria in guts. Therefore, this study focused on the effect of inulin addition in the cucumber drink on urease inhibitory and antioxidant activities, as well as on consumer acceptability. Cucumber drink was prepared using a domestic juicer and the different amounts of inulin added to the drink were based on the nutritional conditions for dietary fibre claims of a food product as a ‘source of fibre’ and ‘high fibre’ (i.e. 3 g/100 mL and 6 g/100 mL, respectively). Urease inhibitory activity was determined using phenol-hypochlorite reaction and antioxidant activity was determined using DPPH radical scavenging assay. The results show that non-fortified cucumber juice (100% without inulin) had the highest urease inhibitory and DPPH radical scavenging activities (95.1% and 38.3%, respectively). The results show that the addition of inulin to the cucumber drink does not have any impact on the urease inhibitory and DPPH radical scavenging activities. On the other hand, consumer acceptance test shows that cucumber drinks fortified with 6 g of inulin were more acceptable to the consumer based on consumers’ 9-point hedonic scale distribution.

The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour

The quality properties of biscuits with partial replacement of sugar by inulin (at 0, 10, 20 and 30%) and wheat flour by barley flour (at 0, 10, 20, 30 and 40%) were studied. A commercial and a jet milled finer barley flour were used. For all flour substitutions, elevated amounts of inulin led to increased weight and decreased spread ratio of the biscuits. Inulin biscuits, within the same flour composition, were softer than those with no inulin but inulin’s concentration was not statistically important. The incorporation of barley flour resulted in reduced lightness, more evident in the case of the finer barley flour. Inulin also affected the lightness of the biscuits. Phenolic content was affected by the presence of barley flour but no clear trend of inulin’s effect was detected. The interactions between barley substitution, inulin substitution and particle size of the barley flour were important for all studied properties, i.e., weight, spread ratio, hardness, total phenolic content and color.

The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit

For the production of the low-caloric gluten-free cookies, the fat content was reduced by 50, 60 and 70% in the cookie formula. As the fat level decreased, the hardness of the gluten-free dough increased, and the ejection time of the gluten-free dough rose. The texture analysis showed an increase of the dough hardness. The fat replacing with an equal amount of inulin to some extent reduced the consistency of the dough and its hardness, and its cohesive, elastic and adhesive properties increased. The effect of fat reduction negatively affected the texture of gluten-free cookies. The research showed that the texture of gluten-free cookies is highly dependent on the texture of the gluten-free dough. In addition to the fact that fat is responsible for the dough softness and the cookies crisp texture, it also gives an aroma, taste, mouthfeel and general impression to the finished product. The texture of the cookies improved significantly when the fat was replaced by inulin. Accordingly, the quality indexes of the gluten-free cookies could be significantly improved by the fat replacing with inulin.

Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup.

The physicochemical, sensorial, and microbial properties related to the samples of ketchup containing different inulin (0, 3.75, and 7.5%) and date syrup values (0, 2.25, and 4.5%) were assessed in the present study and the results were analysed through statistical response surface method. Considering the mutual effect, an increase in inulin level led to a primary upward and secondary downward trend in brix and synersis, while the conditions were reversed by enhancing date syrup one. In addition, the mutual effect of inulin and date syrup on sensorial properties represented that flavour and overall acceptance first increased by improving inulin amount and decreased in the following, which was different to colour parameter, while adding date syrup affected colour factor in produced ketchup appropriately. Further, an enhancement in inulin value influenced a little the presence of acid-resistant bacteria, yeast, and mould, while increasing date syrup one led to the durability of microbial corruption. Finally, using the optimum levels of inulin (3.75%) and date syrup (1.13%) could affect ketchup formula properly.

Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties

Inulin is an interesting dietary fiber with potential to improve the technological and nutritional properties of food products. Thus, the objective of this work was to develop breakfast cereals through extrusion of corn grits with added inulin and evaluating the effects of different extrusion conditions on the chemical, physical and technological characteristics. The independent variables of the experimental design were the moisture of the ‘corn grits and inulin’ mixture (11.5–18.5 g/100 g) and the amount of inulin added (5.1–24.9 g/100 g). The breakfast cereals presented adequate expansion ratio and they maintained their texture after milk addition. Increasing the inulin enhanced the total fructan content and reduced the cutting force after the addition of milk, although increasing together with the moisture of ‘corn grits and inulin’ mixture resulted in higher losses of the total fructans. Decreasing the amount of inulin and increasing the moisture of the ‘corn grits and inulin’ mixture enhanced the color parameters (chroma and hue) and the paste properties (final viscosity and setback). Therefore, the production of breakfast cereals through extrusion of corn grits and inulin is feasible, providing products with fructans in their composition and contributing to consumption of breakfast cereals with fibers.

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch.

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers

Inulin and hydroxypropyl methylcellulose (HPMC) at 0.2 and 8% were evaluated as fat replacements in low-fat muffins. The viscosity of the muffin dough decreased from 903 cP in full-fat muffins (C1) to 377 cP in low-fat muffins (C2). The viscosity increased with 8% inulin (L2, 740 cP) or 0.2% HPMC (H1, 1332 cP). With increasing amounts of inulin, hardness decreased, whereas the opposite effect was found with HPMC. The hardness of L2 (8.66 N) and H1 (9.74 N) was not significantly different from C1 (8.25 N). Substitution with inulin or HPMC decreased the rate of retrogradation (n: 1.56–3.16) compared to C2 (3.22), except for 8% HPMC (5.28). In oiliness evaluated by the sensory panel, L2 (3.66) and H1 (3.62) had a better mouthfeel than C2 (2.82), which was next to C1 (5.13). Inulin and HPMC seemed to work as a fat replacers in low-fat muffins. However, different fat replacers need to be adjusted for the optimal amount. The addition of inulin at 8% or HPMC at 0.2% to low-fat muffins was found to produce acceptable qualities that were similar to those of full-fat muffins. Practical applications A muffin is a type of bread containing 50% fat to provide a smooth and soft texture. Two different carbohydrate-based fat replacements (inulin and HPMC) were evaluated in low-fat muffins. As the fat was reduced from 23% to 7%, the viscosity of the muffin batter decreased and the hardness of the muffin increased. Inulin or HPMC improved the viscosity of the batter and the hardness of the muffins as well as the sensory qualities. However, it is important to determine and use the optimal amount of different fat substitutes. Adding a large amount (8%) of inulin or a small amount (0.2%) of HPMC to low-fat muffin was found to be acceptable and can be widely applied.

Data of co-extraction of inulin and phenolic compounds from globe artichoke discards, using different conditioning conditions of the samples and extraction by maceration

The current data presented correspond to the determination of inulin recovery from globe artichoke canned industry wastes. The discard was composed mainly by bracts with a small percentage of stems and receptacles. Artichoke discards (AD) were dehydrated by lyophilization or convective drying at different temperatures (40°C to 100°C). Inulin amount in extracts obtained using hydroalcoholic solvents (ethanol:water 75:25), which are applied for polyphenols recovery, was determined. After that, the sequential extraction of inulin with water and then with hydroalcoholic solvent was done. Finally, inulin content in lyophilized samples using different ethanol:water mixtures was determined. Inulin was determined by vanillin method and total phenolic compounds (TPC) by Folin-Ciocalteu method. From the lyophilized sample it is possible to obtain 3938.7 ± 169.1 mg inulin / 100 g AD dry basis (d.b.) and 2086.3 ± 120.7 mg TPC / 100 g AD d.b. While, from conventionally dried samples, the recovery of inulin can reach 4391.1 ± 208.2 mg inulin / 100 g AD d.b for samples dried at 60°C, but only 337.2 ± 25.9 mg TPC / 100 g AD d.b. was recovered at the same condition. Sequential extraction of lyophilized samples with water (95°C, 30 minutes) and ethanol:water 75:25 (40°C, 60 minutes) recovers in total 10907.3 mg inulin / 100 g AD and 2687.7 mg TPC / 100 g AD d.b. If the ethanol concentration decreases at 50% and the extraction is done only with the hydroalcoholic solvent, the inulin increases up to 5251.2 ± 257.4 mg inulin / 100 g AD d.b.This Data in Brief corresponds to an accompanying work to the article titled “Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines” published at Processes journal [1].

Combinatorial Effects of Soluble, Insoluble, and Organic Extracts from Jerusalem Artichokes on Gut Microbiota in Mice.

Jerusalem artichokes contain high amounts of inulin, which is a prebiotic that supports digestive health, as well as a variety of insoluble fibers and caffeoylquinic acid. The individual impact of these components on gut microbiota is well known; however, the combinatorial effects are less clear. In this investigation, we fractionated Jerusalem artichokes into three parts (water-soluble extract, insoluble extract, and organic extract) and powdered them. Mice were fed a high-fat diet that included one or more of these extracts for 10 days, and then their cecal pH, cecal short-chain fatty acids (SCFAs), and fecal microbiota were evaluated. The combination of the water-soluble and organic extract decreased cecal pH and increased the concentration of SCFAs and led to dynamic changes in the composition of the gut microbiota. These results demonstrate that both the water-soluble and organic extracts in Jerusalem artichokes are bioactive substances that are capable of changing SCFA production and the composition of gut microbiota. Powdered Jerusalem artichokes, rather than inulin supplements, may be superior for promoting a healthy gut.