Inulin Content Research Articles

Production of Functional Fruit Snacks and Determination of Quality Characteristics.

This study aimed to explore the incorporation of Jerusalem artichoke powder (0%, 10%, 15%, and 20%) in the production of functional fruit snacks, assess the quality attributes of the resulting products, and evaluate their changes during storage. The composition, moisture content, water activity, and color values of both Jerusalem artichoke tubers and their powder were analyzed. Increasing the proportion of Jerusalem artichoke powder significantly enhanced the nutritional profile of the functional snacks, with total dietary fiber increasing from 4.68% to 9.47%, inulin content rising from less than 1% to 16.93%, protein content from 0.6% to 3.57%, and ash content from 0.83% to 3.02%. However, as the amount of Jerusalem artichoke powder and storage time increased, a reduction was observed in the total phenolic content and antioxidant activity of the samples. Slight changes in color values were noted, with decreases in L* and b* values and an increase in a* values. Moisture content ranged from 12.02% to 15.64% and decreased over the storage time, while water activity (0.51-0.65) and titratable acidity (0.95%-1.50%) remained within acceptable limits. Texture values increased with both storage time and the amount of Jerusalem artichoke powder added. Sensory evaluation indicated that the samples containing 10% and 15% Jerusalem artichoke powder were the most favored by consumers. Overall, it was concluded that Jerusalem artichoke powder can serve as a functional ingredient to enhance the nutritional value of fruit snacks. The study presents promising findings for the development of value-added products in the dried fruit snack market.

Influence of dietary inulin on growth and intestinal ecology in Pacific white shrimp (Litopenaeus vannamei)

AbstractThis study investigates the influence of dietary inulin on the growth and health of juvenile shrimp Litopenaeus vannamei over an 8‐week trial, focusing on growth, health, and metabolic impacts because of diet variation. A total of 240 shrimp with an initial mean weight of 0.26 ± 0.01 g were distributed across 12 recirculating tanks and assigned diets with varying inulin concentrations: 0% (Control), 0.5% (T1), 1.0% (T2) and 1.5% (T3). Results indicated that the 1.0% inulin diet resulted in the highest specific growth rate, weight gain, and survival rate. An increase in antioxidative and immune enzyme activities suggested improved health conditions at optimal inulin levels, evidenced by the reduction of malondialdehyde content and potentiation of enzymes like superoxide dismutase and lysozyme. Microbiome analysis via 16S rRNA sequencing showed a significant shift in gut bacterial populations, with an increase in beneficial bacteria such as Xanthomarina and a reduction in pathogenic Vibrio and Flavobacteria in inulin‐supplemented groups. Higher dietary inulin increased gut microflora diversity significantly in the T2 group. Metabolomic analysis showed distinct pathway enrichment and differential metabolite regulation, linking inulin intake to significant alterations in lipid metabolism, including pathways like bile secretion, arachidonic acid metabolism, steroid hormone biosynthesis, and ABC transporters. Furthermore, correlation and KEGG enrichment analyses revealed intricate interactions within the shrimp metabolic network, pointing to compensatory and regulatory mechanisms in response to inulin supplementation. In conclusion, dietary inulin substantially improves the health and growth of L. vannamei, likely by modulating gut microbiota and metabolic pathways. This study highlights the potential of inulin as a significant dietary supplement for enhancing shrimp aquaculture efficacy.

Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate.

Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0-6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin-SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called "4% CaL" treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation.

Response of rumen methane production and microbial community to different abatement strategies in yaks

BackgroundDeveloping region-specific dietary strategies is crucial for mitigating methane (CH4) emissions from yaks. However, there is a lack of tailored emission reduction strategies for yak production in the Qinghai-Tibet Plateau region. This study utilizes an in vitro rumen fermentation technique (Based on the ANKOMRF gas production measurement system) to investigate the effects of different dietary interventions on CH4 production from regional yaks. The selected strategies—Sodium Nitrate solution, regional Medicago sativa L., and regional Helianthus tuberosus L.—were chosen for their potential to reduce CH4 production through various mechanisms: Sodium Nitrate as a methanogenesis inhibitor, Medicago sativa L. for its high nutritional value and its ability to modulate microbial fermentation, and Helianthus tuberosus L. due to its inulin content, which promotes beneficial microbial activity. These dietary interventions aim not only to reduce CH4 production but also to support rumen health and productivity. In addition, gas chromatography and microbial sequencing techniques were employed to identify the optimal emission reduction strategy for regional yaks and to elucidate the key factors influencing the efficacy of these strategies.ResultsThe results indicate that supplementing the confined feeding ration (FR group) with Sodium Nitrate (12 mmol/L, FRN group), Medicago sativa L. (25%, FRM group), and Helianthus tuberosus L. (3%, FRH group) all have the effect of reducing CH4 production from yak rumen. Among these interventions, the FRM group exhibits the most significant reduction, with a decrease in rumen CH4 production by 42.76% compared to the FR group. The dry matter digestibility, total volatile fatty acids (TVFA), propionate, and butyrate levels in all groups were higher than those in the FR group. However, only the FRM group reached a significant level (P < 0.01). The pH values were significantly lower than those in the FR group (P < 0.01) across all groups. Each group exhibited distinct clustering patterns in bacterial and archaeal communities compared to the FR group (P < 0.05). The α diversity of bacterial communities was significantly lower than that of the FR group (P < 0.01), while the α diversity of archaeal communities was significantly higher than that of the FR group (P < 0.01). Taxa such as Lachnospiraceae, Clostridium, Treponema, Methanomicrobiaceae, Methanosphaera, and Methanoplanus were enriched in the FR group.ConclusionsCH4 production from yak rumen were significantly negatively correlated with substrate crude protein (CP) levels, fermentation fluid TVFA levels, α diversity of archaeal communities, and the relative abundance of Selenomonas and Megasphaera in bacterial communities (P < 0.01). Conversely, CH4 production were significantly positively correlated with the relative abundance of Methanoplanus in archaeal communities (P < 0.01). From the perspective of CH4 gas production, the ranking of emission reduction effectiveness for different mitigation strategies is as follows: FRM group > FRH group > FRN group.

CICHORIUM INTYBUS (BEEKHE KASNI):A COMPREHENSIVE ANALYSIS OF TRADITIONAL, PHARMACOLOGICAL, AND NUTRITIONAL ASPECTS

Background: Cichorium intybus L., commonly known as chicory, is a perennial herb of the Asteraceae family with a long-standing history of use in traditional medicine. Originating from Africa and parts of Eurasia, it has been used to treat various health conditions, including liver disorders, digestive ailments, and inflammatory diseases. Its high inulin content has gained significant attention for its role in managing blood glucose levels, particularly benefiting individuals with diabetes. Body: This review explores the traditional applications, phytochemical composition, pharmacological activities, and nutritional value of Cichorium intybus. The plant exhibits a wide range of therapeutic effects, including antimicrobial, anthelmintic, antimalarial, hepatoprotective, antidiabetic, gastroprotective, anti-inflammatory, analgesic, antioxidant, and antitumor activities. Key bioactive compounds, such as sesquiterpene lactones concentrated in the roots, have been identified as potential agents for drug development. Despite its established safety profile, concerns regarding the toxicity of certain compounds at high doses highlight the need for regulated consumption. Conclusion: While preclinical studies support its therapeutic potential, clinical trials remain limited but suggest possible benefits in managing joint pain and promoting cardiovascular health. The plant’s adaptability and inulin yield position it as an economically valuable crop for sustainable agriculture. Further research is necessary to validate traditional uses, explore its pharmacological potential, and develop standardized medicinal applications.

Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product.

Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product.

Plant Probiotic Potential of Native Rhizobia to Enhance Growth and Sugar Content in Agave tequilana Weber var. Blue

Beneficial soil microorganisms, particularly plant probiotic bacteria (PPB), play a pivotal role in promoting plant growth, development, and overall health through root colonization. PPB-based biofertilizers offer a sustainable and eco-friendly alternative to conventional agricultural inputs. This study evaluates the plant probiotic potential of three native bacterial strains Rhizobium sp. ACO-34A, Sinorhizobium mexicanum ITTG R7T, and Sinorhizobium chiapasense ITTG S70T to enhance the growth, quality, and sugar content of Agave tequilana. A comprehensive genomic and functional analysis was conducted for each strain to assess their plant probiotic traits. Additionally, a greenhouse inoculation assay was performed on six-month-old agave seedlings at the “piña” stage to evaluate the effects of these strains on plant growth and sugar content. Comparative genomic analysis revealed that these rhizobial strains harbor genes associated with key plant probiotic traits, reinforcing their role in enhancing plant development. The results demonstrated significant effects (p &lt; 0.05) on growth and sugar content in inoculated plants. ACO-34A increased plant height by 35.4%, fresh weight by 41.5%, and inulin content by 57.3%, while ITTG-R7T showed improvements of 26.4%, 35.2%, and 38.2%, respectively, compared to the control, and ITTG S70T also exhibited enhancements, although to a lesser extent, with increases of 23.5% in plant height, 28.9% in fresh weight, and 31.2% in inulin content. These findings highlight the biofertilizer potential of these native rhizobial strains, particularly Rhizobium sp. ACO-34A, positioning them as promising candidates for the sustainable cultivation of A. tequilana.

Establishing baselines for prebiotic production in controlled environments for applications in space and vertical farming.

Establishing baselines for prebiotic production in controlled environments for applications in space and vertical farming.

Extraction and Characterization of Artichoke (Cynara cardunculus L.) Solid Waste from the Industrial Processing of Fresh-Cut Products for Nutraceutical Use.

Artichoke (Cynara cardunculus L.) is an herbaceous perennial plant from the Mediterranean Basin, cultivated as a poly-annual crop in different countries. Artichoke produces a considerable amount of waste at the end of the harvesting season in the field (5.2 tons/ha/year, DW) and from the industrial processing of fresh-cut products during the harvesting time (800 tons/year). The qualitative and quantitative phenolic profile and inulin content of artichoke samples from the field and industrial processing waste have been investigated after green extraction. The best operative conditions were achieved using the dried biomass extracted with water at 80 °C for 120 min and a matrix-to-solvent ratio of 1:30. The data obtained showed that the concentration of total polyphenols in fresh artichokes followed this order: stems > heads > leaves > outer bracts. Chlorogenic acid and 3,4 di-O-caffeoylquinic acid were the most concentrated caffeoylquinic derivates, whereas luteolin 7-O-malonyglucoside, luteolin 7-O-glucoside and 7-O-rutinoside were the most abundant flavonoids. The artichoke by-products showed high polyphenolic and inulin values, thus representing an important source of health-promoting biomolecules for application in pharmaceutical and cosmeceutical fields. According to the principles of circular economy, the work scheme proposed in this article, the use of waste and its processing into useful products such as nutraceutical supplies could provide a practical and economic opportunity for companies and farmers involved in the cultivation and industrial processing of artichokes.

Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance.

Fiber-enriched breads are inferior to wheat flour (white) breads in terms of volume, taste, and textural characteristics. The aim of this study was to produce functional dietary fiber (DF)-enriched white bread (WB) with high consumer acceptance. Wheat fiber (WF) was added to wheat flour as an insoluble fiber source (5%); polydextrose and inulin were used as soluble fibers at three different concentrations (2, 4, and 6%) individually or in combination. Their effects on dough rheology (farinograph and extensograph properties) and bread properties (volume, baking loss, moisture, texture, color, sensory, and crumb-grain characteristics) were investigated. The addition of WF, polydextrose and inulin had significant effects on dough rheology and bread properties. Hardness, chewiness, cell density, and DF content of breads were generally increased, whereas volume yield, baking loss, moisture and porosity values decreased with increasing DF concentration. The bread with the highest DF content (PD6IN6) contained 7.1 times more DF than WB. According to the results of sensory analysis, except for the sample with 6% concentration of polydextrose and inulin, all the other breads had very high overall acceptance values. Although the breads produced in the study have a high fiber content, their important quality characteristics (moisture content, volume yield, cell density, color values and sensory properties) are similar to those of WB. As a result, the overall quality characteristics of bread made with different dietary fibers were maintained, and functional WB enriched with DF were produced with high consumer acceptance.

Exploring ultraviolet and nitrous acid-induced mutagenesis of Rhizopus oligosporus for extracellular inulinase production under solid-state culture.

This study details the synthesis and optimization of extracellular inulinase through solid-state fermentation using improved strain of Rhizopus oligosporus. The wild-type was procured from IIB culture bank and subsequently enhanced through UV-radiation and Nitrous acid treatments. The resulting mutant strain was subjected to further optimization for heightened enzyme production via solid-state fermentation. The substrate, pressmud (20g), and moisture content (20 mL molasses) were carefully selected. Key parameters such as inoculum size, incubation time, and inulin concentration were optimized to maximize enzyme yield. Mutation procedures involved optimizing spore suspension, UV-radiation exposure duration, and the distance of culture plate from UV rays. Nitrous acid treatment, followed by resistance development using L-cysteine HCl, further refined the mutant strains. Evaluation through UV-Vis spectrophotometry and comprehensive characterization using SEM, FTIR, and XRD were conducted to compare the results between the wild-type and mutant strains. The mutant strain exhibited significantly higher inulinase activity (111 ± 0.49 U/ml) as compared to its wild-type counterpart (59 ± 0.65 U/ml), indicating successful enhancement through the applied mutation techniques. The molecular weight of the inulinase enzyme produced from mutant strain and wild-type was 83 and 86kDa respectively. These findings suggest potential industrial applications of the improved strain in various biotechnological processes.

A comparative study of the effects of crude chicory and inulin on gut health in weaning piglets

A comparative study of the effects of crude chicory and inulin on gut health in weaning piglets

In vitro evaluation of synbiotics combinations of different inulin concentrations and multi-strains probiotics based on microbial growth and digestive enzymes production

Abstract. Mohammed AA, Aslamyah S, Zainuddin, Djawad MI. 2024. In vitro evaluation of synbiotics combinations of different inulin concentrations and multi-strains probiotics based on microbial growth and digestive enzymes production. Biodiversitas 25: 3693-3702. This study aimed to isolate and characterize inulin from sweet potatoes, and to determine the best synbiotics combination between inulin and multi-strains probiotics (MSP) (Bacillus spp., Rhizopus sp., and Saccharomyces sp.) using an in vitro methods. In the first phase, inulin was extracted using two methods, namely rotary evaporator and freeze-dryer, and subsequently characterized through fourier transform infrared spectrometry (FT-IR). The results showed that freeze-dryer was more effective compared to evaporator method. In the second phase, an in vitro method was used to evaluate the effect of inulin concentrations (0, 1, 3, and 5 mL), type of medium (nutrient agar (NA), potato dextrose agar (PDA)), and incubation time (24 and 48 hours) on MSP growth by measuring microbial growth and digestive enzymes production. The results showed significant differences (P&lt;0.05) in microbial growth based on inulin concentration and incubation time. Higher inulin concentrations led to increased growth of all probiotics strains compared to lower concentrations in both media. In addition, the 48-hour incubation time generally led to a higher microbial growth compared to 24 hours. The findings of this study also showed distinct patterns in the production of protease and amylase enzymes, with higher doses of inulin fostering protease production and lower doses being more conducive to amylase production.

Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12

Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12

Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations

Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations

Inulin extracted from burdock root (Arctiumlappa L.) incorporated alginate/chitosan hydrogel beads for probiotics encapsulation

Inulin extracted from burdock root (Arctiumlappa L.) incorporated alginate/chitosan hydrogel beads for probiotics encapsulation

Composite Coatings of Gellan Gum and Inulin with Lactobacillus casei: Enhancing the Post-Harvest Quality of Guava

Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits.

Effect of different concentrations of inulin on ram sperm quality during cryopreservation

BACKGROUND: In reproductive biotechnology, sperm cryopreservation has a vital role to play. Cryopreservation of sperm produces reactive oxygen species (ROS), which disrupt sperm function and structural competence. Numerous protective chemicals, including fructans, have been used during sperm cryopreservation. OBJECTIVES: To evaluate the effect of different concentrations of the fructosan inulin on ram sperm quality parameters, superoxide dismutase (SOD) activity, and malondialdehyde (MDA) production after freezing and thawing. MATERIALS AND METHODS: The pooled samples from four healthy rams were divided into seven equal aliquots and diluted in a Tris-base extender supplemented with 1, 2, 4, 8, 16, and 28 mM of inulin or without inulin supplementation (control). By using liquid nitrogen vapor, the semen was frozen and stored at 196°C. RESULTS: The total motility, viability, and DNA integrity were significantly improved after freezet-hawing with 28 mM inulin, compared to other treatment groups (P&lt;0.05). A Tris-based extender containing 16 and 28 mM of inulin displayed the highest levels of ram sperm membrane integrity when compared with the control (p&lt;0.05). The abnormality of ram sperm was increased during freeze-thawing at control and 1 mM of inulin, compared to 16 and 28 mM of inulin (P&lt;0.05). Additionally, 28 mM of inulin decreased MDA and increased SOD activity in ram sperm in comparison with the other treatments (P&lt;0.05). CONCLUSION: As a result, 28 mM of inulin could be beneficial for the cryopreservation industry and reduce the harmful effects of freeze-thawing on ram sperm.

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response.

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10-4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

Low-calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.

The formulations of functional low-calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural antioxidants), were developed and optimized by the D-optimal mixed design method. In the first stage, using the hedonic sensory evaluation and syneresis data, the optimal concentrations of inulin and polydextrose were obtained as 2.49% inulin and 1.51% polydextrose, respectively. The steady shear rheological test showed that the replacement of starch with inulin and polydextrose caused a decrease in apparent viscosity in all dessert samples. This decrease was higher in the samples containing polydextrose than those containing inulin. The replacement of starch with inulin and polydextrose also reduced the hysteresis loop area and thixotropic behavior. In the second stage, 0-0.4% of ginger and cinnamon extracts were added to the optimum sample and then the antioxidant and color properties of dessert samples were evaluated. The lightness (L*) Hunter parameter decreased by adding extracts and the samples containing cinnamon extract showed a higher a* parameter than the control and ginger-incorporated samples. The result of the 2,2-diphenyl 1-picrylhydrazyl (DPPH) antioxidant assay showed that the antioxidant capacity of ginger extract was significantly higher than that of cinnamon extract. The half-maximal inhibitory concentration (IC50) value of dessert samples decreased by adding 0.4% cinnamon and ginger extracts from 88.30 mg/mL to 77.04 and 31.94 mg/mL, respectively.