Inulin Content Research Articles

СОСТОЯНИЕ И ТЕНДЕНЦИИ В ОРГАНИЗАЦИИ И ПЛАНИРОВАНИИ ПРОИЗВОДСТВА МАКАРОННЫХ ИЗДЕЛИЙ С РАСТИТЕЛЬНЫМ КОМПОНЕНТОМ

The organizational and economic aspects of the development of food technologies based on plant components in the production of pasta are comprehensively characterized. A recipe has been developed that includes the following composition of ingredients: durum wheat flour 62-66 wt%, fresh Jerusalem artichoke puree 20-25 wt%, chicken egg 12-12 wt% and salt 0,6-0,7 wt%. A technical result has been achieved – an increase in the content of inulin, polyphenols, dietary fiber, a decrease in the content of starch and cholesterol. Experimental data on the addition of Jerusalem artichoke puree showed the advisability of adding the latter in quantities of 10, 20, 30 and 40 g.

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing.

This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% w/w). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (n) and consistency coefficient (K) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (G') and loss modulus (G ″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater G' than G ″. Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart (p > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart (p > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.

Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain

A low-fat flavoured probiotic yogurt consisting of Lacticaseibacillus rhamnosus, mango pulp and water chestnut starch as a fat replacer together with prebiotics was formulated with better shelf life (15 days), technological and sensory properties.

Increasing Viability of Bacillus subtilis BR610 through Inulin-Loaded Synbiotic Microcapsules

This study aims to determine the growth pattern of Bacillus subtilis BR610 isolated from the intestines of Rabbitfish on broth + inulin nutrient media, the diameter of beads, encapsulation rate, absorption efficiency, and probiotic viability in synbiotic microcapsules when exposed to simulated bile and high temperature. The study was designed with a completely randomized plan. The treatments tested were inulin and alginate concentration, viability in 10% bile, temperatures of 70oC and 90oC. An overview of granular synbiotic microcapsules is presented in the form of images, while the quantitative data obtained was processed using ANOVA with the help of the SPSS application. BR610 synbiotic microcapsule beads are round to oval in shape, transparent white in color, and the granules' elasticity increases with increasing alginate concentration. Statistical test results showed that 1% inulin significantly increased the population of B. subtilis BR610, a diameter of beads 0.9-3 mm, viability of probiotics in beads was 7.776 ± 0.06 log CFU/mL. The highest rate and efficiency of encapsulation and survival of probiotics on simulated were obtained from beads with 2% alginate and 1% inulin concentration. Synbiotic microcapsules can protect probiotics from environmental stress. This research serves as a scholarly resource on the utilization of probiotics in diverse domains, including fish feed production. It is well-established that the temperature within the feed molding apparatus can exceed 70oC during the fabrication of fish feed pellets. However, this is no longer a hindrance due to the implementation of alginate coating on probiotics.

Increasing Viability of Bacillus subtilis BR610 through Inulin-Loaded Synbiotic Microcapsules

This study aims to determine the growth pattern of Bacillus subtilis BR610 isolated from the intestines of Rabbitfish on broth + inulin nutrient media, the diameter of beads, encapsulation rate, absorption efficiency, and probiotic viability in synbiotic microcapsules when exposed to simulated bile and high temperature. The study was designed with a completely randomized plan. The treatments tested were inulin and alginate concentration, viability in 10% bile, temperatures of 70oC and 90oC. An overview of granular synbiotic microcapsules is presented in the form of images, while the quantitative data obtained was processed using ANOVA with the help of the SPSS application. BR610 synbiotic microcapsule beads are round to oval in shape, transparent white in color, and the granules' elasticity increases with increasing alginate concentration. Statistical test results showed that 1% inulin significantly increased the population of B. subtilis BR610, a diameter of beads 0.9-3 mm, viability of probiotics in beads was 7.776 ± 0.06 log CFU/mL. The highest rate and efficiency of encapsulation and survival of probiotics on simulated were obtained from beads with 2% alginate and 1% inulin concentration. Synbiotic microcapsules can protect probiotics from environmental stress. This research serves as a scholarly resource on the utilization of probiotics in diverse domains, including fish feed production. It is well-established that the temperature within the feed molding apparatus can exceed 70oC during the fabrication of fish feed pellets. However, this is no longer a hindrance due to the implementation of alginate coating on probiotics.

Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation.

This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese's physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese's texture and consistency. Higher inulin concentrations were associated with increased fermentation activity, as indicated by total titratable acidity, which showed an increase from 1.22% to 1.50% over a 28-day period, and pH levels that decreased from 3.33 to 2.96. The syneresis index varied across trials, with the highest reduction observed in trials with increased xanthan gum concentrations, effectively reducing syneresis to 0%. Lactic acid bacteria viability also showed notable variations, with the highest cell survival percentage reaching 107.89% in formulations with higher inulin and xanthan gum concentrations. These results underscore the importance of inulin and xanthan gum in enhancing the cheese's microbial stability and textural quality. The study concludes that the strategic use of inulin and xanthan gum improves the nutritional profile of buffalo Petit Suisse cheese and optimizes its textural and sensory attributes.

Application of Taro Beneng Inulin and Red Dragon Fruit Peel Extract in Making Ice Cream

The characteristics of ice cream with the addition of beneng taro inulin and red dragon fruit extract were evaluated in this study. Various concentrations of beneng taro inulin (3%, 4%, and 5%) and dragon fruit extract (25%, 30%, and 35%) were added as fat substitutes and natural dyes, respectively. The results showed that the addition of 4% taro beneng inulin had a significant effect on the overrun value, melting time, and fat content of ice cream. The addition of 30% red dragon fruit peel extract significantly affected the color of ice cream, fat content, antioxidant activity, and total plate number. There is an interaction between the treatment of the addition of taro beneng inulin and red dragon fruit peel extract on color analysis, namely the L* notation (brightness) and a* notation (redness). A3B3 ice cream was selected as the best ice cream formula based on existing criteria

Effect of temperature and foam mat drying method on the physical and chemical properties of white sweet potato (Ipomoea batatas L.) inulin

White sweet potatoes have functional compounds that are good for the body in the form of inulin. Inulin is a soluble fiber that is very useful for digestion and body health. Several factors can affect the physical and chemical characteristics of inulin produced such as temperature and drying method. The study was conducted to determine the yield, physical, and chemical characteristics of white sweet potato inulin. The experimental design in the study used a Completely Randomized Design (CRD) with two factors. The extraction process is carried out by grinding sweet potatoes, mixing them with distilled water, filtering and evaporation. A variation of temperature in extraction is 40°C, 60°C, and 80° C while the foaming agent in the foam mat drying process uses 2% and 10%. The physical and chemical characteristics that were analyzed are the water absorption, solubility, availability, and moisture content of inulin. The result is that with a higher temperature and concentration of foaming agent, the yield and moisture content are getting lower while water absorption and solubility are getting higher. Whereas the analysis of availability shows that the result of all formulations is inulin even though it is assumed to have a different amount. The higher the temperature in the extraction process and the higher the concentration of foaming agent used in inulin the lower the yield.

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

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.

Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with Lactobacillus sakei ATCC® 15521™ on physicochemical properties, instrumental texture, microbiology, and sensory evaluation. Initially, fermented butifarra was prepared with the addition of 5% and 7.5% inulin and a control butifarra was prepared without inulin addition. The butifarra was analyzed by physicochemical, microbiological, instrumental texture, and sensory evaluation. The results indicated that the analysis of physicochemical properties, fat, protein, and ash content showed no significant differences between the experimental and control butifarra (p > 0.05); in other words, this type of fiber did not cause alterations in the butifarra. The mesophilic microorganism count, total and fecal coliforms, and positive staphylococcus were assessed according to Colombian Technical Standard 1325 of 2008. The hardness of the butifarra with higher inulin content on day 9 was, on average, ~55% greater than the control. The adhesiveness increased in each formulation as the days of fermentation increased, showing significant differences relative to the control. In general, the best sensory properties evaluated were related to the butifarra samples with higher inulin content in the formulation, so it is established that inulin did not alter the sensory properties of the butifarra, but rather potentiated the sensory attributes, making it suitable for use in fermented meat formulations. It can be stated that the addition of inulin to fermented butifarra is possible.

Chemical Composition of Different Extracts from Echinacea purpurea (L.) Moench Roots and Evaluation of Their Antimicrobial Activity

This research aimed to reveal the chemical composition of different fractions obtained by sequential extraction of purple coneflower (Echinacea purpurea) roots and to evaluate the antimicrobial activity of some of them. Hexane, chloroform, ethyl acetate, and water were used as solvents to obtain the corresponding extracts. A GC-MS analysis was employed to reveal the chemical composition of hexane, chloroform, and ethyl acetate fractions. Conventional and ultrasound-assisted water extraction was performed to isolate inulin-type polysaccharides. Eighteen microorganisms were used for testing the antimicrobial activity of the obtained organic extracts. From GC-MS analysis more than forty compounds were detected in the fractions, including fatty acids, organic acids, fatty alcohols, sterols, and terpenes. Only in ethyl acetate extract were found mannitol and fructose isomers, while in chloroform extract were detected α- and β-amyrin, and betulin. Ethyl acetate fraction demonstrated the highest antimicrobial activity against 11 microorganisms (Bacillus cereus, B. amyloliquefaciens, Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritis, Escherichia coli, Enterococcus faecalis, Pseudomonas aeruginosa, Candida albicans, Saccharomices cerevisiae, and Peniclium sp.). The polysaccharide fractions were structurally characterized by FT-IR and NMR studies as linear inulin having β-(2→1)-linked Fru units and a T-Glc unit linked α-(1→2). Inulin from coneflower roots showed poor flowability, promising bulk and tapped density, swelling properties, and better oil-holding than water-holding capacity. This study demonstrated the potential of coneflower root fractions as a rich source of phytochemicals with antimicrobial activities and potential prebiotic activity due to inulin content (15% yield) and echinacea root as a useful biobased industrial crop/material.

Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic Fibers.

The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as "giuncata" was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4% w/w was determined in the fresh cheese after the fortification process, enabling the claim of being a "source of dietary fiber" (inulin > 3 g/100 g) according to the European regulation. The addition of inulin has no effect on the pH of cheese and does not relevantly influence its color as well as the total fat content (fat reduction ~0.61%) in comparison to the control. Mechanical properties of the cheese were also not markedly affected as evidenced from rheological and tensile testing analyses. Indeed, the incorporation of inulin in "giuncata" only exerts a slight "softening effect" resulting in a slightly lower consistency and mechanical resistance in comparison to the control. Overall, this study demonstrates the feasibility of producing a fiber-enriched dairy functional food from a large consumed fresh and soft cheese as "giuncata".

Inulin has a beneficial effect by modulating the intestinal microbiome in a BALB/c mouse model.

Food allergy is an important health problem that affects human quality of life and socioeconomic development, and its treatment requires improvement. Intestinal flora dysbiosis is closely associated with food allergies. Asensitised mouse model was established by the intraperitoneal injection of ovalbumin (OVA). The mice were randomly divided into four groups: control, model, high-dose (H), and low-dose (L) inulin. The mice were administered water containing different concentrations of inulin four weeks before the OVA injection. Body weight changes were monitored. After the last OVA injection, the mice were scored for allergic reactions. The levels of total immunoglobulin E (IgE) and diamine oxidase (DAO) in the serum and secretory IgA (sIgA) in the small intestinal mucus were measured, and 16S rRNA sequencing of the faecal flora was performed to evaluate microbial parameters. The intestinal flora biomarkers, correlations between them, and biochemical indicators were analysed. Inulin treatment had no effect on the body weight of OVA-sensitised mice but attenuated allergic reactions and intestinal injury in mice. Compared with the control group, the model group had significantly higher levels of serum DAO and IgE and significantly lower levels of intestinal mucus IgA. IgA levels in the intestinal mucus of mice treated with inulin prior to OVA sensitisation were higher than those in non-inulin-treated OVA-sensitised mice. Furthermore, analysis of operational taxonomic units showed that inulin treatment decreased the abundance of Alloprevotella, Rikenellaceae RC9, Eubacterium siraeum, and Eubacterium xylanophilum, and increased the abundance of Blautia and Lachnospiraceae. Serum DAO levels were positively associated with Eubacterium siraeum, Alloprevotella, Eubacterium xylanophilum, and Odoribacter and negatively associated with Blautia, Tyzzerella, Alistipes, Desulfovibrionaceae, and Ruminococcaceae UCG005. In addition, IgE levels were positively associated with Eubacterium siraeum, Alloprevotella, Eubacterium xylanophilum, Odoribacter, and Citrobacter and negatively associated with Blautia, unclassified Ruminococcaceae, and Alistipes. IgA exhibited significant positive correlation with Blautia, norank_f_Eubacterium coprostanoligenes, Alistipes, norank Desulfovibrionaceae, Muribaculum, and Ruminococcaceae U C G 005 and significant negative correlation with Eubacterim siraeum, Eubacterium xylanophilum, Odoribacter, and Citrobacter. Inulin exerts a protective effect against food allergies in mice, which is partially mediated by alterations in the gut microbiota.

Eco-friendly high-rate formation of silver nanoparticles in agave inulin and its bactericidal effect against Escherichia coli

Abstract A high rate of silver nanoparticle formation, effective against the Escherichia coli (E. coli) bacterium, was obtained for the first time by means of a simple, eco-friendly, and low-cost green method in a solution of agave inulin. The study was carried out using the traditional method, in which the effects of the concentration of agave inulin, AgNO3, temperature, and pH on the synthesis were analyzed by UV-Vis spectroscopy and transmission electron microscopy (TEM). Most of the nanoparticles produced were spherical with a size less than 10 nm. In a sample with 20 mg/mL of agave inulin, 1 mM of AgNO3, T = 23°C, and pH = 12, the highest percentage of Ag+ ions available in the solution were reduced for the formation of nanoparticles in less than 40 min, whereas a sample prepared with 60 mg/mL of agave inulin, 10 mM of AgNO3, T = 23°C, pH = 12, and a storage time of 40 min showed a significant bactericidal effect on the E. coli strain. Agave inulin is a good biological compound for the formation of small, spherical silver nanoparticles. A pH of 12 favors a higher production speed of the silver nanoparticles and better use of the available Ag+ ions. In addition to this, the concentration of AgNO3 is a determining factor for increased formation of the nanoparticles necessary to bactericidal effect.

Inulin as prebiotic encapsulating agent for the production of spray-dried Hibiscus sabdariffa L. tea microcapsules

Due to the high content of phenolics and anthocyanins of Hibiscus sabdariffa L. tea and the sensibility of these bioactive compounds, this work aimed to optimize the obtention of microcapsules by spray-drying, using inulin as a carrier agent. Using a Box-Behnken Design, the effects of inlet temperature (130, 150, and 170 °C), feed flow rate (5, 10, and 15 mL min−1), and inulin concentration (5, 10, and 15 g L−1) were evaluated. It was possible to obtain pale-rose, slightly sweet instant powders with good total polyphenol content (1.12 mgGAE g−1) and anthocyanins encapsulation efficiency (32.3–60.6%), besides moisture (4.61–17.79%) and water activity (0.221–0.501), indicating physico-chemical and microbiological stability of the microcapsules. A simultaneous optimization with the desirability function was performed to maximize all the response variables analyzed, and the optimum conditions of 5 g L−1 of inulin, inlet temperature of 170 °C, and feed flow rate of 83 mL min−1 were found.

DEVELOPMENT OF A GEL FOR ADMINISTRATION TO CORRECT BLOOD LEVELS

Relevance. Medicinal plants are traditionally used as components that make up a healthy lifestyle program, prevention and treatment of certain dis-eases, including diabetes mellitus. Aim: to develop and justify the composition of the gel for oral administration in the treatment of type 2 diabetes mellitus in a dosage form convenient for the patient for self-administration. Material and methods. The object of the study is a standardized dense collection of the collection of the medicinal substance, the presence of rhi-zomes and high elecampane of high growth (Inula helenium L., rhizomata et radices), lingonberry leaves (Vaccinium vitis-idaea L., folia), rose hips (Rosa spp., fructus) and grass motherwort five-lobed or heart (Leonurus quinquelobatus Gilib. et L. cardiaca L., herba) in probably 55%, 15%, 15%, 15%, respectively. Research methods meet the requirements of the RF GF. Results. TAgar was chosen as a gelling agent for the dosage form, potassium sorbate as a preservative, and purified water as a solvent. The flavoring agent is erythritol. A method for determining inulin in a gel for oral administration has been developed. Conclusion. A technology for obtaining a gel for oral administration has been developed, including the stages of obtaining a gel base and introducing a thick extract into the resulting base. A technique has been developed for the determination of inulin in a gel for oral administration. The quality indica-tors of the gel with a thick extract for oral administration were established according to the main indicators: appearance, uniformity, pH value, authen-ticity, quantitative determination of the inulin content.

Physicochemical, textural and organoleptic properties of functional processed cheese manufactured from ultrafiltered milk

There is growing attention to the functional dairy research area, which has focused on the incorporation of probiotics into dairy products. In response, the objective of the present work was to produce functional UF processed cheese (SUPC) and evaluate the influence of inulin on its properties. Five treatments were manufactured, as follows: C1 was prepared without probiotic strains or inulin; C2 was inoculated with 3% of L. plantarum NRC AM10 and L. reuteri NBIMCC 1587 (1:1) without inulin; and T1, T2 and T3 were inoculated with 3% of L. plantarum NRC AM10 and L. reuteri NBIMCC 1587 (1:1) and supplemented with 2, 4 and 8% of inulin, respectively. The results showed that the moisture, protein, ash, and fat levels of the SUPC treatments were significantly (P < 0.05) affected by the levels of inulin. Furthermore, higher inulin concentrations increased meltability, titratable acidity and total dietary fiber. During the storage period, the data revealed that firmness decreased significantly in T1, T2 and T3, while resilience, springiness, and chewiness increased significantly in all treatments. The probiotic counts were significantly higher than the threshold that is required for the health benefits (107 log cfu/ml) in the treatments containing inulin. Finally, the level of 4% inulin in SUPC improved quality characteristics, had acceptable scores and allowed a greater diversification of dairy products with potential health benefits. However, increasing the level of inulin to 8% resulted in a heavy texture and fine crystals in the product.

Pea protein isolate and inulin as plant‐based biomacromolecules for reduction of sugar uptake in osmotic dehydration

AbstractConcerns have been raised about the potential health risks associated with elevated sugar levels in food products of osmotic dehydration (OD). To address this issue, a new strategy was proposed and validated in this study. Pea protein isolate (PPI) and inulin were introduced into osmotic solutions to reduce sucrose uptake in apple slices. Apple samples were subjected to OD (40%wt sucrose) at 40°C with different concentrations of PPI or inulin. Three parameters, including performance ratio (Pr), dehydration efficiency index (DEI), and sucrose gain rate were used to evaluate the effect of PPI and inulin addition on reducing sucrose uptake. The result showed that sucrose content in apple tissues after OD for 4 h was 51.79 mg/100 mg dry basis when treated by a sucrose solution alone, but was reduced to 43.43 mg/100 mg dry basis and 46.12 mg/100 mg dry basis when 1.5%wt inulin and 3% wt PPI was added, respectively.Practical applicationsThe use of low‐temperature and phase‐change‐free osmotic dehydration methods for the preservation of fruits is advantageous due to low energy consumption, better quality retention, and ease of operation. It has been used to produce intermediate moisture foods or as a pretreatment for other drying methods. However, the most widely used osmotic agents often contain high calories because carbohydrates have become the most popular osmotic agents. This has promoted the exploration of natural methods to reduce sugar uptake while maintaining the drying characteristic of osmotic dehydration. This study was undertaken to investigate the use of two biomacromolecules, that is, pea protein isolate and inulin as a simple yet effective means for achieving sugar reduction. The finding of this work has demonstrated that both methods can significantly reduce sucrose content in dried apple slices, thus confirming the potential for practical applications.

FEATURES OF GROWTH AND INULIN CONTENT IN CALLUS CULTURES Cichorium intybus L. in vitro

In vitro callus cultures of common chicory (Cichorium intybus L.) were obtained and their growth and biochemical characteristics depending on the hormonal composition of the MS medium and the spectral composition of light were studied. The study of the effect of light culture on callus tissue formation and inulin accumulation in it was carried out in opaque grow tents with radiation aligned with the flux density of pho- tosynthetic photons and different ratios of its levels in the region of 660 nm (R, red) and 730 nm (FR, far red). The control variant was placed under white linear fluorescent lamps. The resulting cultures were character- ized by high proliferative activity and the capability for morphogenesis. It has been established that the inter- action of two factors—the presence of auxins in the nutrient medium (IAA or NAA at a concentration of 7.5 mg/L in combination with BAP 0.5 mg/L) and cultivation under light culture conditions (FR R, FR = R, FR R)—had a significant impact on the biosynthetic potential of cell cultures. In the obtained cultures, a study of the quantitative content of inulin was carried out. It has been shown that the high content of inulin (7.55–7.95%) in callus cultures was on the MS medium in combination with IAA at FR R illumination. This is probably due to the fact that well proliferating and highly morphogenic callus tissue was formed under these conditions. The obtained results confirm the hypothesis about the specificity of cultured cells to in vitro synthesize and accumulate secondary metabolites in dedifferentiated cells and the dependence of this process on factors of chemical and physical nature.

Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits

Cupuassu (Theobroma grandiflorum) is an Amazonian fruit with high nutritional value and considerable antioxidant activity mainly due to phenolics and ascorbic acid. To preserve those compounds and their activity, the pulp of cupuassu was spray dried using inulin/maltodextrin mixtures as wall material. The process was optimized using response surface methodology (RSM) based on a central composite design, with inlet temperature (X1), inulin concentration in the wall material (X2) and wall material concentration (X3) as independent variables. Yield, moisture, water activity (aw), hygroscopicity, water solubility index (WSI), and ascorbic acid (AA) and phenolic (PC) encapsulation efficiency were studied. The fitted results (mostly second-order equations) enabled us to determine the optimal conditions of inlet temperature (185 °C), inulin concentration (44%), and wall material concentration (35%) with low predictive error and high desirability (close to 1.0). The microencapsulates with a sphere of diameter 2.16 ± 1.32 μm had a smooth surface and a low degree of agglomeration. Under simulated intestinal fluid conditions, 76.7% of ascorbic acid was released. These results suggest the great potential of the obtained cupuassu microencapsulates as a strategy for Amazonian fruit valorization.