Inulin Extraction Research Articles

Optimization and Scale-up of Inulin Extraction from Taraxacum kok-saghyz roots

The optimization and scale-up of inulin extraction from Taraxacum kok-saghyz Rodin was successfully performed. Evaluating solubility investigations, the extraction temperature was fixed at 85 degrees C. The inulin stability regarding degradation or hydrolysis could be confirmed by extraction in the presence of model inulin. Confirming stability at the given conditions the isolation procedure was transferred from a 1 L- to a 1 m3-reactor. The Reynolds number was selected as the relevant dimensionless number that has to remain constant in both scales. The stirrer speed in the large scale was adjusted to 3.25 rpm regarding a 300 rpm stirrer speed in the 1 L-scale and relevant physical and process engineering parameters. Assumptions were confirmed by approximately homologous extraction kinetics in both scales. Since T. kok-saghyz is in the focus of research due to its rubber content side-product isolation from residual biomass it is of great economic interest. Inulin is one of these additional side-products that can be isolated in high quantity (- 35% of dry mass) and with a high average degree of polymerization (15.5) in large scale with a purity of 77%.

Effect of Pretreatments on Quality of Jerusalem Artichoke (Helianthus tuberosus L.) Tuber Powder and Inulin Extraction

<abstract> In this study, Jerusalem artichoke tuber (JAT) samples were pretreated in four different ways including non-peeling/blanching, non-peeling/non-blanching, peeling/blanching, and peeling/non-blanching prior to hot air drying and milling into fine powder. The physical characteristics of Jerusalem artichoke tuber powder (JATP) specimens were determined in terms of color, moisture content, pH, microstructure, particle size, and solubility. Furthermore, JATP specimens were processed into inulin powder by applying extraction, evaporation, and spray drying procedures. Both JATP and inulin powder samples from four pretreatments were analyzed for their sugars, fructo-oligosaccharides (FOS), and inulin-type fructan contents. The aims of this research were to (1) determine the appropriate pretreatment condition for JAT in order to obtain superior-quality JATP and inulin powder products, (2) investigate the sugars, FOS, and inulin-type fructans in JATP and inulin powder, and (3) evaluate the yield of inulin powder production from JATP. The results indicated that non-peeling/blanching was the pretreatment that should be applied for JATP and inulin powder production because it provided JATP with the lowest sugars (10.00 ±1.59 g per 100 g dry mass) and high inulin-type fructans (39.09 ±0.87 g per 100 g dry mass) and provided spray-dried inulin powder with the lowest sugars (23.62 ±0.98 g per 100 g dry mass) and the maximum inulin-type fructans (56.29 ±0.58 g per 100 g dry mass). In addition, the benefit of blanching is to help preventing the browning reaction during inulin powder production. The extraction process could separate some impurities and increase the sugars, FOS, and inulin-type fructan contents in powder products. Additionally, the yields of inulin powder production ranged from 45.56% to 59.85% of the JATP dry weight.

The influence of electromagnetic radiation on extraction process of inulin from roots of dandelion (Taraxacum officinale Wigg.)

The influence of microwave electromagnetic radiation (60 GHz) on the efficiency of inulin extraction from the roots of dandelion ( Taraxacum officinale Wigg.) was investigated. The greatest effect of the electromagnetic radiation was observed for extract exposure during 25 minutes.

A method for genotyping elite breeding stocks of leaf chicory (Cichorium intybus L.) by assaying mapped microsatellite marker loci.

BackgroundLeaf chicory (Cichorium intybus subsp. intybus var. foliosum L.) is a diploid plant species (2n = 18) of the Asteraceae family. The term “chicory” specifies at least two types of cultivated plants: a leafy vegetable, which is highly differentiated with respect to several cultural types, and a root crop, whose current industrial utilization primarily addresses the extraction of inulin or the production of a coffee substitute. The populations grown are generally represented by local varieties (i.e., landraces) with high variation and adaptation to the natural and anthropological environment where they originated, and have been yearly selected and multiplied by farmers. Currently, molecular genetics and biotechnology are widely utilized in marker-assisted breeding programs in this species. In particular, molecular markers are becoming essential tools for developing parental lines with traits of interest and for assessing the specific combining ability of these lines to breed F1 hybrids.ResultsThe present research deals with the implementation of an efficient method for genotyping elite breeding stocks developed from old landraces of leaf chicory, Radicchio of Chioggia, which are locally dominant in the Veneto region, using 27 microsatellite (SSR) marker loci scattered throughout the linkage groups. Information on the genetic diversity across molecular markers and plant accessions was successfully assessed along with descriptive statistics over all marker loci and inbred lines. Our overall data support an efficient method for assessing a multi-locus genotype of plant individuals and lineages that is useful for the selection of new varieties and the certification of local products derived from Radicchio of Chioggia.ConclusionsThis method proved to be useful for assessing the observed degree of homozygosity of the inbred lines as a measure of their genetic stability; plus it allowed an estimate of the specific combining ability (SCA) between maternal and paternal inbred lines on the basis of their genetic diversity and the predicted degree of heterozygosity of their F1 hybrids. This information could be exploited for planning crosses and predicting plant vigor traits (i.e., heterosis) of experimental F1 hybrids on the basis of the genetic distance and allelic divergence between parental inbred lines. Knowing the parental genotypes would allow us not only to protect newly registered varieties but also to assess the genetic purity and identity of the seed stocks of commercial F1 hybrids, and to certificate the origin of their food derivatives.Electronic supplementary materialThe online version of this article (doi:10.1186/s13104-015-1819-z) contains supplementary material, which is available to authorized users.

A Review of Applications of Rotating and Vibrating Membranes Systems: Advantages and Drawbacks

Dynamic filtration (DF) consists in creating a high membrane shear rate by disks rotating near a fixed membrane or by rotating or vibrating membranes. The shear rate can exceed 3 105s-1 in some modules and significantly increases permeate flux and membrane selectivity as compared to cross flow (CF) devices. This paper describes several DF industrial modules and gives equations for calculating shear rates at rotating and vibrating membranes. It reviews 23 recent articles from 2008 to 2014, dealing with diverse applications: separation of microalgae from sea water by UF, clarification of rough beer, concentration of CaCO3 suspensions, treatment of dairy effluents and shipboard wastewaters, inulin extraction from chicory juice, treatment of oil field water, and separation of bovine albumin from yeast. In several applications, the maximum permeate flux at initial concentration ranged from 270 to 760 Lh-1m-2. Modules with ceramic membranes rotating around several shafts inside a housing seem to be preferable to the concept of multi-compartments modules with metal disks rotating between fixed membranes. Since the cost of DF modules is higher than that of spiral wound ones, it is better to apply DF to ”end of pipe treatment” after an initial concentration by CF.

Rapid and efficient bioconversion of chicory inulin to fructose by immobilized thermostable inulinase from Aspergillus tubingensis CR16

Abstract Background Fructose, a monosaccharide, has gained wide applications in food, pharmaceutical and medical industries because of its favourable properties and health benefits. Biocatalytic production of fructose from inulin employing inulinase is the most promising alternative for fructose production. For commercial production, use of immobilized inulinase is advantageous as it offers reutilization of enzyme and increase in stability. In order to meet the demand of concentrated fructose syrup, inulin hydrolysis at high substrate loading is essential. Results Inulinase was immobilized on chitosan particles and employed for fructose production by inulin hydrolysis. Fourier transform infrared spectroscopy (FTIR) analysis confirmed linkage of inulinase with chitosan particles. Immobilized biocatalyst displayed significant increase in thermostability at 60 and 65 °C. Statistical model was proposed with an objective of optimizing enzymatic inulin hydrolytic process. At high substrate loading (17.5 % inulin), using 9.9 U/g immobilized inulinase at 60 °C in 12 h, maximum sugar yield was 171.1 ± 0.3 mg/ml and productivity was 14.25 g/l/h. Immobilized enzyme was reused for ten cycles. Raw inulin from chicory and asparagus was extracted and supplied in 17.5 % for enzymatic hydrolysis as a replacement of pure inulin. More than 70 % chicory inulin and 85 % asparagus inulin were hydrolyzed under optimized parameters at 60 °C. Results of high performance liquid chromatography confirmed the release of fructose after inulin hydrolysis. Conclusions The present findings prove potentiality of immobilized thermostable inulinase from Aspergillus tubingensis CR16 for efficient production of fructose syrup. Successful immobilization of inulinase on chitosan increased its stability and provided the benefit of enzyme reutilization. Box-Behnken design gave a significant model for inulin hydrolysis. Extraction of raw inulin from chicory and asparagus and their enzymatic hydrolysis using immobilized inulinase suggested that it can be a remarkable cost-effective process for large-scale fructose production.

Preparation of Inulin from Dahlia Tubers

Inulin is polysaccharide chains comprised primarily of linked fructose molecules that are bifidogenic. Inulin-type prebiotics are used as functional food ingredients in beverages, yogurts, biscuits, and spreads; they are also used as dietary supplements. The objective of this study was to increase the yield of inulin by improving the inulin extraction from dahlia tubers. Inulin was isolated from fresh and chips of dahlia tubers. The dahlia tubers was blanched, sliced and blended by adding the hot water in ratio 1:1. inulin extract was evaporated and precipitated by 95% ethanol for 24hours in a room temperature. Inulin was separated and dried at 50°C for 24hours. Results showed that the best ratio of inulin extract and ethanol is 1: 2 and the highest yield of inulin powder was produced from inulin extract of 30.0% brix. Moreover, the yield of inulin which refer to fresh dahlia tubers is between 6.0 - 9.5% w/w.

Characterization of Inulin from Local Red Dahlia (Dahlia sp. L) Tubers by Infrared Spectroscopy

Inulin consists of soluble dietary fiber and insoluble dietary fiber, which is undigested carbohydrate produced by inulin extraction from local red dahlia tuber (Dahlia sp. L). Extraction of inulin was carried out through gelatinization by heating at a temperature of 90°C for 30 minutes at pH 5 (control) and 10, respectively, then precipitated with ethanol to obtain inulin and continued with characterization by infrared spectroscopy (FT-IR). Based on FT-IR spectral analysis, the results showed characteristic absorption bands of inulin structure, OH stretch (3350 cm-1) and carbonyl (1645 cm-1). In addition, four characteristic regions can be distinguished from 3600 to 2500 cm-1, 2500 to 1550 cm-1, 1500 to 900 cm-1 and under 900 cm-1. The difference of infrared spectra obtained from each sample of inulin could be caused by different structure and influence of glucose, sucrose and mannan existed in inulin and the purification stage during treatment in alkaline condition.

Evaluation of Chicory Roots Submitted to HTST Drying Process and Its Optimization

AbstractDrying of food and biological products has been prominent because of recovery of quality of life; considering this process ensures conservation of nutritional quality of product. It was intended in this project to submit chicory roots, rich in inulin, both fresh and frozen samples to a process of convective pre‐drying applying pulse of high temperature and short time (HTST). The objective was to determine the influence of pre‐drying in the final moisture content, texture and soluble solids content after extraction using chicory roots and assessing energy consumption (kWh) of process. It used central composite rotatable design 22, with three central points (level 0). Thus, each factor was studied in five temperature levels (between 110 and 150C) and application time (between 0 and 28 min). The higher levels of variables presented the best results, both in moisture content and texture. Therefore, they were used in process optimization. Experimental runs with longer application times coincide with those of smaller moisture content and higher values of Young's modulus. The concentration of soluble solids did not vary in studied conditions levels, showing that the concentration of soluble solids was not influenced by factors in the process. The suggested models for moisture content and Young's modulus had satisfactory fitting to experimental data. The variables temperature and drying time were statistically significant for energy consumption of process.Practical ApplicationsChicory roots are a highly perishable product, requiring, from an industrial point of view, a short processing period. Thus, to enable a better dimensioning of an agro‐industrial plant to obtain inulin and ensure a continuous provision of product, it is required to study a way of making available the chicory root throughout the year. Then, drying would be an alternative to reduce the water activity of raw material, and consequently, extend storage time. Moreover, as HTST methodology ensure a better structure, the rehydration of dry roots will enable good inulin extraction, as it is carried out with hot water.

Microwave-Assisted Extraction of Inulin from Chicory Roots Using Response Surface Methodology

Microwave assisted extraction (MAE) was applied for inulin extraction from chicory and response surface methodology (RSM) was used to optimize the effects of processing parameters of extraction on the yield of inulin. A model equation was proposed to determine effects of solid: liquid ratio, microwave power (W), extraction temperature (?C) and extraction time (min). Conditions were optimised and tri-dimensional response surface plots were determined from the mathematical model. Maximum inulin extraction yield (63%) was obtained under the conditions of solid: liquid ratio (1:40), microwave power (400W), extraction time (30 min) and extraction temperature of 90?C. The yield of inulin content was higher in MAE compared to conventional extraction which resulted 51.20% of inulin. Microwave extraction thus can be used to extract inulin from chicory roots for its use in functional foods.

Characteristics of prebiotic food products containing inulin

PurposeThe purpose of this paper is to identify food products being developed with the addition of the prebiotic inulin (a soluble, fermentable dietary fibre that stimulates the growth of beneficial bacteria in the colon), in order to determine how its addition modifies their probiotic, physicochemical and sensory characteristics.Design/methodology/approachThe paper's approach is a systematic review of the Web of Science, Medline/Pubmed and Scielo‐Br electronic databases, from 2001 to 2011. Of the 256 abstracts initially retrieved, those reporting development of products containing inulin were included, while those regarding literature review, clinical investigations, inulin extraction and effects on the human body were excluded. Full papers of all the 28 studies identified as relevant to the aims of the review were then obtained.FindingsInulin quantities added to products varied from 1 to 32 per cent. Products containing inulin had improved microorganism counts and received either equal or better scores in sensory analysis tests. pH and colour of high fat content products were not significantly altered by inulin addition. Texture profile of high protein and carbohydrate content products was irregularly altered by inulin addition. Food composition was found to determine the necessary amount of inulin to induce the desired changes. Highest added quantities were observed in the group of products with high carbohydrate content.Originality/valueThe paper presents a compilation of information regarding inulin percentage needed to alter physicochemical and sensory characteristics of products with different protein, fat and carbohydrate content.

Optimization of the main liming process for inulin crude extract from Jerusalem artichoke tubers

A three-stage homogenate extraction was used as a new method for inulin extraction from Jerusalem artichoke tubers. Compared with the results from conventional hot water extraction, the three-stage homogenate extraction gave higher yields and caused less degradation of the inulin. The inulin crude extract was then clarified by a carbonate-precipitation method, during which three variables — the quicklime mass, the reaction temperature and the reaction time were optimized for the main liming process to give the best clarification effect. A Plackett-Burman design, the path of steepest ascent method, a Box-Behnken design and response surface methodology (RSM) were employed in the experimental design. The optimal conditions for the main liming process were determined to be 12.0 g/L, 71.4°C and 8 min. The confirmatory tests proved that the best clarification efficiency (92.74%) was achieved at these conditions and this was approximately equal to the value predicted by the model.

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

SummaryA pilot study for the pulsed electric fields (PEF) assisted countercurrent diffusion of inulin from chicory roots is presented. The influence of PEF parameters (electric field intensity E = 600 V cm−1, treatment duration tPEF = 10–50 ms) and diffusion temperature (varied between 30 and 80 °C) on soluble matter extraction kinetics, inulin content of juice, and pulp exhaustion are investigated. The draft (liquid to solid mass ratio) was fixed at 140%, similar to the industrial conditions. PEF treatment facilitates extraction of inulin at conventional diffusion temperature (70–80 °C), and diffusion temperature can even be reduced by 10–15 °C with comparable juice inulin concentration. Less energy consumption can be achieved by reducing PEF treatment duration to 10 ms, which is observed sufficient for effective extraction.

Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound

SummaryBurdock root could be a source of inulin, but scarce studies about its extraction exist. To optimise conventional and ultrasound‐assisted extraction of inulin, various combinations were used. The independent variables for ultrasound extraction were sonication amplitude (20–100%), sonication temperature (20–60 °C) and sonication time (5–25 min) while for conventional extraction the following variables were water to solid ratio (5–15 v/w), temperature (40–90 °C) and time (5–40 min). For each response, a second‐order polynomial model was developed using multiple linear regression analysis. The use of high intensity ultrasound significantly improves the extraction of inulin contained within the body of Burdock root. It was shown that increasing the amplitude (from 20% to 85%) and extraction time increased the extraction yield; however, the effect of temperature was minor. Optimum extraction condition was found to be sonication time: 25 min, sonication amplitude 83.22% and temperature: 36.76 °C.

Inulin Extraction from Chicory Roots: Transport Phenomena and Optimization

Inulin Extraction from Chicory Roots: Transport Phenomena and Optimization

Evaluation of ultrasonic application for inulin extraction from Helianthus tuberosus & optimization of extraction conditions using response surface methodology (RSM).

Inulin is widely distributed throughout the plant kingdom. It has been increasingly used in various foods due to its beneficial nutritional attributes as prebiotic ingredient. The Helianthus tuberosus could be a source of inulin, but scarce studies about its extraction exist. Ultrasound has attracted considerable interest in food science and technology due to its promising effects in food processing and preservation. The use of power ultrasound significantly improves the extraction of organic compounds contained within the body of plants and seeds. The mechanical effects of ultrasound provide a greater penetration of solvent into cellular materials and improve mass transfer. In some cases sonication increased the efficiency of extraction at lower temperatures producing a purer product in a shorter time. It seems that the application of ultrasound would be a promising method to enhance the extraction process. The objective of this study was to develop a set of optimum extraction conditions for Helianthus tuberosus with an aim towards improving inulin extraction yield. Experiment design employed central composite design (CCD) and response surface methodology (RSM). Determination of inulin content was measured with the difference between total carbohydrate and reducing sugars. Then, Inulin extraction yield (%) was calculated too. Based on canonical analysis, the optimal conditions for maximizing inulin extraction yield (91.26%) were at 45.95 °C for 31.44 min and amplitude of 100%. Keywords: Inulin, Extraction, Helianthus Tuberosus, Ultrasonic technique

A comparative study of high-performance liquid chromatography and colorimetric method for inulin determination

Inulin and oligofructose exhibit valuable nutritional and functional attributes, and so the utilization of inulin and its derivatives in the food industry has been continuously increasing. Compared with high-performance liquid chromatography (HPLC) which presents improved sensitivity and precision, colorimetric method is more widely used and accepted due to the advantages of its simplicity and economy. In order to determine inulin for the purpose of labeling, we develop an easy and effective HPLC method after extraction of inulin. HPLC conditions include a Shim-pack SCR 101C column (Shimadzu), deionized water at 80 °C as the mobile phase, and a refractive index detector (RID). Moreover, we compared the HPLC method and colorimetric method on tested foods including claimed commercial inulin products such as inulin, inulin oligomers, and commercial food products. The obtained results demonstrated that the HPLC method could avoid the overestimation and inaccuracy caused by colorimetric method in the case where the samples contain glucan or sucrose, and be regarded as an approach which is easier, faster, and more accurate than colorimetric method for the routine quantification of inulin and inulin oligomers in commercial products.

بهینه سازی استخراج اینولین از غده‌ی سیب زمینی ترشی به کمک روش سطح پاسخ (RSM)

Inulin is widely used in functional foods throughout the world for its health-promoting and technological properties. Helianthus tuberosus is cultivated widely in the northern part of Iran. Helianthus tuberosus can be a valuable source of Inulin. To optimize conventional extraction of Inulin, various combinations of time, temperature, and solvent: solid ratio, were used. In this research, a series of statistically designed studies were performed to investigate the effect of each of the independent variables (temperature and pH of extraction medium, extraction time, and solvent: solid ratio). The following variables: solvent: solid ratio (5-12 v/w), temperature (40-90°C) and time (5-40 min) were studied. The central composite design (CCD) and response surface methodology (RSM) were employed as experimental design and statistical analysis. Based on canonical analysis, the optimal conditions for maximizing Inulin extraction yield (42.2%) were 76.64°C for 23.90 min and solvent: solid ratios of 12:1 (v/w). Keywords: Inulin, Extraction, Helianthus tuberosus, Response surface methodology

Extração e caracterização de carboidratos presentes no alho (Allium sativum L.): proposta de metodologia alternativa

Garlic is a functional food that contains inulin, a reserve polysaccharide, which helps in the control of pathogenic and putrefactive bacterial present in the intestine. The aim of this work was to evaluate a simple method for the extraction of garlic carbohydrates and to qualify and quantify the composition of the extract using high performance liquid chromatography and infrared spectroscopy using the standard inulin. The bulbs of garlic were submitted to a four-hour water extraction and the remaining liquid was separated by centrifugation and added to 300 mL of acetone. The isolated extract was evaluated in relation to its products of alkaline hydrolysis and the results indicate the presence of an oligosaccharide as observed for the standard inulin. The main characteristic bands of carbohydrate were identified in the range of 3600 - 3000 cm-1 and 1200 - 900cm-1. The technique used in this work can be applied for the inulin extraction since it aggregates value to the natural products generating alternatives from the economical point of view.

Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt

Inulin has become an attractive ingredient in the food industry because of its nutritional and functional characteristics. Extraction of inulin from Jerusalem artichoke and the effects of its enzymatic hydrolyzate on the textural and sensorial characteristics of yogurt were investigated. The extraction yield (98%) of inulin was obtained with dry Jerusalem artichoke powder. The thin-layer chromatography and the ion chromatogram analysis of the enzymatic hydrolyzate revealed that inulinase hydrolyzed inulin into fructooligosaccharides with degrees of polymerization from 2 to 10. Utilization of inulin and hydrolyzate in yogurts improved their textural properties. Sensorial evaluation of yogurts showed that yogurts with inulin or its hydrolyzate had a better body and smoother texture than yogurts with sucrose only. The findings of this study suggest that inulin or its hydrolyzate can partially replace sucrose in formulations in the food industry.