Source Of Inulin Research Articles

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

Burdock root is a reliable source of inulin, a prebiotic with potential benefits for probiotic encapsulation. This study aimed to extract inulin from burdock roots and assess its physicochemical properties and functional groups in comparison to standard inulin. The focus was on evaluating the effectiveness of inulin combined with alginate and coated with chitosan as an encapsulating material for probiotics. The extracted inulin was found to be a light brown powder with a high inulin content of 78.54 %. FTIR analysis confirmed the successful extraction of inulin and highlighted its prebiotic potential. When combined with alginate, the inulin formed dense bead structures that significantly enhanced encapsulation efficiency (∼88 %) and improved probiotic viability (>6 log CFU/g) during simulated gastrointestinal transit, outperforming pristine alginate beads. The beads demonstrated a gradual probiotic release within 3 h under simulated intestinal conditions, following the Korsmeyer–Peppas release mechanism. Storage experiments showed that the beads containing extracted inulin maintained probiotic levels above 7.6 log CFU/g after 28 days. Incorporating inulin extracted from burdock root into alginate-based encapsulation systems could significantly improve probiotic survival and provide a potential method for targeted probiotic delivery to the intestine. This approach offers a promising strategy for enhancing the effectiveness of probiotics through improved protection and controlled release.

Effect of inulin from dahlia tubers (Dahlia variabilis) extract on insulitis severity and insulin expression in diabetic rats.

Dahlia (Dahlia variabilis), a widely cultivated ornamental plant in Indonesia, is known to contain 84.08% inulin in its tubers. Numerous studies have demonstrated the antidiabetic potential of inulin from various plant sources. However, most of the research is in the form of a mixture of inulin with other active substances, and no one has analyzed the effects of inulin derived from dahlia tubers. This study examines the effect of inulin from dahlia tuber extract on blood glucose levels, serum insulin expression, pancreatic tissue insulin expression, homeostatic model assessment of insulin resistance (HOMA-IR), and the extent of insulitis in diabetic rats. In this experimental study, 20 male Wistar rats were randomly allocated to five groups. Group I served as the control, Group II as the STZ-induced diabetic group, Group III as the STZ-induced diabetic group treated with inulin (0.5 g/kgBW), Group IV as the STZ induced diabetic group treated with inulin (1.0 g/kgBW), and Group V as the STZ-induced diabetic group treated with inulin (1.5 g/kgBW). The inulin was administered for 21 days. The degree of insulitis was evaluated using a scoring system, serum insulin concentration via ELISA, and insulin expression in the pancreas through immunohistochemistry. Administration of inulin from dahlia tubers significantly reduced serum glucose concentrations in diabetic rats. Notably, only inulin extracts at doses of 1 g/kgBW and 1.5 g/kgBW showed a significant reduction in insulitis and HOMA-IR index in diabetic rats, while the 0.5 g/kgBW inulin extract reduced insulitis without affecting HOMA-IR. Inulin extract administration did not affect insulin expression in serum or pancreatic tissue. Inulin from dahlia tuber can exert antidiabetic properties by improving insulin resistance and insulitis. These studies suggest the great potential of dahlia tubers as the source of inulin for prebiotic functional foods.

CRUDE INULIN DERIVED FROM DAHLIA TUBER AS NANOMATERIAL AND ITS CHARACTERIZATION

Objective: Dahlia tuber (Dahlia sp.) is one of the inulin sources that could be planted in Indonesia. Inulin is fructan-based polysaccharide. Therefore, the research aimed to investigate inulin from the extract of dahlia tuber as a drug excipient, especially for nanoparticles based on inulin-cysteamine thiomer. Methods: Crude inulin was isolated from dahlia tuber using ethanol for maceration. The resulting inulin was characterized using FT-IR and oxidized using sodium periodate (NaIO4) to increase solubility. Afterward, the oxidized crude inulin was further modified by conjugation with cysteamine to produce a cationic thiomer using reductive amination. The thiomer was evaluated regarding the number of thiol groups and solubility. The nanoparticles were prepared using ionic gelation methods. The resulting nanoparticles were evaluated for particle size and zeta potential. Results: Inulin can be isolated from dahlia tuber with its content of 18.60±4.45% and carbohydrate of 61.75±0.75%. Crude inulin can be conjugated with cysteamine to generate a cationic thiomer using NaCNBH3 as a reductant, which can increase its solubility with free thiol group content of 415.21±40.39 µmol/g. Nanoparticles were generated from crude inulin-cysteamine thiomer with sodium tripolyphosphate (NaTTP), leading to a particle size of 180 nm and zeta potential of-10.8 mV. Conclusion: As a potential nanoparticulate drug delivery system, a cationic thiomer could be synthesized from inulin derived from dahlia tuber grown in Indonesia.

Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt.

In this present study, a three-factor Box-Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25-0.75%w/v) as a source of milk protein, inulin (1-2%w/v), and honey (4-6%w/v) for production of high-quality goat milk yoghurt (GMY). The resulting ANOVA and response surface equations revealed the significant effect (p < 0.05) of these variables on the various attributes such as total solid (%), pH, titratable acidity [(LA) % by weight], syneresis (%), DPPH (% inhibition), viscosity (m.Pa⋅s), whiteness index (WI), and overall acceptability (OA). The coefficient of determination (R2) for all response variables ranged from 0.88 to 0.99. Lack-of-fit tests resulted in non-significant F-values. The optimal conditions were determined as SMP/WPC at 0.36%w/v, inulin at 1.00%w/v, and honey at 6.00%w/v. The optimum values for total solid, pH, titratable acidity, syneresis, DPPH, viscosity, WI, and OA were 22.03, 4.46, 0.77, 6.34, 25.20, 182.30, 76.29 and 8.37, respectively with desirability value of 0.95.

Всхожесть семян и развитие сеянцев каучукового одуванчика кок-сагыз (Taraxacum kok-saghyz L.E. Rodin) на образцах почв in situ популяций: «Соленое озеро», «Сарыжаз», «Кегень»

Одуванчик кок-сагыз (Taraxacum kok-saghyz L.E. Rodin) — эндемик межгорных долин Тянь-Шаня. T. kok-saghyz как источник каучука и инулина общепризнан перспективной сельскохозяйственной культурой для возделывания в зоне умеренного климата ряда стран Европы, Северной Америки, Азии. Проблема в том, что при введении T. kok-saghyz в культуру в условиях ex situ жизнеспособность этого эндемичного вида часто снижается. В статье проведены сравнительные исследования всхожести семян и развития сеянцев T. kok-saghyz на образцах почв его in situ популяций, образцах почв участков ex situ и на коммерческих универсальных торфогрунтах. Исследования проводились в условиях теплицы. Автором впервые показано значительно лучшее развитие сеянцев T. kok-saghyz на образцах почв in situ популяций «Кегень», «Сарыжаз», «Соленое озеро» в сравнении с широко используемыми коммерческими универсальными торфогрунтами «Богатырь» и «Фаско». Посев семян T. kok-saghyz в образцы почвы предгорной зоны г. Алматы не эффективен, всхожесть семян крайне низкая и сеянцы не развиваются. Результаты настоящих исследований служат обоснованием проведения детальных исследований состава почв in situ популяций T. kok-saghyz. Следует разработать удобрение с добавками компонентов почв in situ популяций T. kok-saghyz специально для интродцированного T. kok-saghyz. Использование этого «специального» удобрения обеспечит повышение продуктивности и устойчивости интродуцированного T. kok-saghyz.

Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin

Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin

The effect of temperature solubility on particle size and antibacterial activity of nanosilver of gembili’s inulin

Gembili Tuber (Dioscorea esculenta L.) is an Indonesia local tuber that reported to have potential as a source of inulin. Inulin is one of fiber types and carbohydrates sources derived from plants and has prebiotic and antibacterial activity. However, inulin long chain has low solubility in water, so it is necessary to modify the solubility in the biosynthetic process. In this study, the biosynthetic process was carried out using inulin as bioreducer of silver ions to help increase the absorption of gembili inulin. Gembili inulin was mixed with silver nitrat solution at variation temperature at 25 ℃ and 60 ℃ of biosynthetic process, in order to produce the expected particle size and antibacterial activity against bacteria Staphylococcus aureus and Eshcerichia coli . The results of this study indicate that variations in solubility temperature of inulin in nanosilver biosynthetic produce particle size of 12-49 nm with round shape. Whereas the temperature of inulin solubility did not show any significant difference towards AgNO 3 control in the antibacterial activity test against S.aureus and E.coli bacteria. FTIR spectra showed that interaction between functional groups of silver nitrate and gembili inulin. Inulin only acts as a capping agent of nanosilver biosynthetic and does not induce antibacterial activity of nanosilver.

Antioxidant Enzymes and Growth of Broiler Fed Microparticle Protein Diet with Inulin or Lactobacillus acidophillus Supplementation

The effect of dahlia tuber extract or Lactobacillus acidophilus inclusion on intestinal physiology, antioxidant enzymes, and growth performance of broiler chicken given a microparticle protein-composed diet was evaluated in the present study. Three dietary treatments were applied, Control: 21% intact protein diet without additive, MP-DTE: 21% microparticle protein diet + 1.2% dahlia tuber extract as inulin source, and MP-La: 21% microparticle protein diet + 1.2 mL L. acidophilus (1 mL L. acidophilus /La equal to 108 cfu). Microparticle proteins were obtained from common protein source ingredients for poultry, fish meal, and soybean meal. A completely randomized design was assigned with 3 treatments and replicated 8 times, 10 broilers in each replication. Experimental animals were 240 broilers for treatment and 10 birds for endogenous correction. Digestibility of protein and essential amino acids, villi height, intestinal bacterial counts (LAB and Eschericia coli ), short chain fatty acids/SCFA (acetate, propionate, and butyrate), antioxidant enzymes (GSH-Px and SOD), and growth performances (meat protein/MPM and fat mass/MFM, feed consumption, body weight gain/BWG, and feed conversion ratio/FCR) were variables measured. Data were statistically processed based on analysis of variance and continued to the Duncan test (p<0.05). Supplementation of dahlia inulin extract or L. acidophilus to the micropaticle protein diet significantly (p<0.05) increased N retention, villi height, LAB population, SCFA, antioxidant enzymes, and improved MPM and BWG, but decreased E. coli count, MFM, and FCR. However, feed consumption was not affected by any treatment. It can be concluded that L. acidophilus supplementation to the microparticle protein diet (MP-La) improves antioxidant enzymes, and growth performance with high meat protein and low fat mass.

Identification of optimal conditions for the extraction of inulin from chicory

The extraction of Inulin with fructo-oligosaccharides (FOS) starting from inulin comprising sources of plant, such as roots of chicory (Cichorium intybus L.) was optimized using a set of optimal extraction conditions. Volume of water (10 to 75 mL), time (10 to 30 min), temperature (30 to 90 °C) on inulin yield were investigated using single regression modelling. Also, the effect of volume of water on Brix index as well as pH of inulin were also examined. From the result, the highest inulin yield was 1.80% when the water volume was 50 mL. Then for the outcome of time of heating on the % yield of Inulin, the highest inulin yield was 1.86% at 20 min. For the outcome of temperature on the % yield of Inulin, the highest inulin yield was 1.83% at 90 °C, and we found that there is a direct relationship between the % yield of Inulin and the temperature. For the effect of solvent content in the Brix Index, the highest Brix index of chicory solution was 9.25 when the water volume was 15 mL. According to the pH values, solutions are acidic. That is, the hydrogen ion concentration is high, and the highest value of pH was 4.25 at 25 mL of water. The food industry would still profit from this novel chicory by-great stock availability and cheap cost as an alternate and significant source of inulin and FOS.

Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber

Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.

Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %). Furthermore, the physicochemical, rheological, and organoleptic characteristics have been evaluated for the fortified dumplings and developing a novel and functional an inulin-rich dumplings' dough. Jerusalem artichoke showed a fiber content (21.4 ± 0.26 %) with high content of inulin and pectin (38.70 ± 0.19 % and 13.5 ± 0.36 % out of total carbohydrates respectively). JAP containing calcium, potassium and iron (3.9, 2.75 and 7.48 times respectively) more than wheat flour. Thiamin, riboflavin and niacin showed a content 4.47, 84.5 and 5.7 times higher than wheat flour. JAP is containing an ascorbic acid (23.57 ± 2.15 mg/100) and β-carotene (57.14 ± 1.45 mg/100 g) which are not existing in wheat flour. Adding up to 7.5 % of Jerusalem artichoke powder improved the rheological and organoleptic properties of dough. The fortified dumplings' dough prepared with 7.5 % of JAP recorded the highest sensory score (∼8 out of 9) and preferred by the panelists. In conclusion the fortification of dumpling's dough with up to 7.5 % JAP has improved the nutritional, rheological and organoleptic properties of the product which is promising for a wider application in different functional bakery products.

Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction

This work investigates the drying of yacón (Smallanthus sonchifolius), a source of fructooligosaccharides and inulin, two prebiotic compounds. Experiments were performed using an in-house device consisting of a magnetic suspension balance coupled to a drying chamber and an in-situ shadowgraphy system. This allowed the continuous acquisition of mass, sample volume and exchange surface area to be register versus time at different temperatures (50–70 °C) and relative humidities (10%–30%), which was never done with yacón. Once corrected by the actual area of the exchange surface, the drying kinetics (kg.s−1.m−2) depicts two phases, a very long constant drying rate flux and a falling drying rate flux. Even though yacón samples lost up to 91% of their initial volume, an iso-volume deformation was observed: the reduction of sample volume equals the volume of removed water. Thanks to these two experimental facts, an extended, original, van Meel model is proposed to account for this huge change of sample shape in a predictive way.

Optimization of inulinase production using Jerusalem artichoke (Helianthus tuberosus) as cheap substrate and comparison with pure chicory inulin

Jerusalem artichoke (JA) is a nutritional vegetable for human diet depending on its natural structure, especially high inulin content and it is the second inulin source for commercial production in the world, after chicory. It was aimed to investigate the inulinase production capability of Galactomyces geotrichum TS61 (GenBank accession: MN749818) using JA as an economical and effective substrate comparing with the pure chicory inulin and to optimize the fermentation using Taguchi design of experiment (DOE) in this study. Besides, the effects of sucrose on inulinase production either combined with JA or in its absence were also studied. Taguchi L16 orthogonal array was employed for optimization. Both of inulinase activities obtained from JA and pure inulin gave the maximum result at the 10th experimental run as 40.21 U/mL and 57.35 U/mL, respectively. The optimum levels were detected for each factor as, 30 g/L JA, 30 g/L sucrose, pH 5.5, and four days for time. The predicted value was found as 41.63 U/mL that was similar to the obtained result as 41.17 U/mL. Finally, inulinase activity was increased approximately 8-folds after optimization. The sucrose-free medium had similar effects with higher concentrations of JA at long incubation time. This is the first investigation about inulinase production by G. geotrichum.

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive components. Based on the proximate analysis, adding JACF with 20% recorded the highest contents of protein, ash, fibers, and inulin as 24.73, 3.67, 9.67, and 9.17%, respectively. In the same line, macro- and microelements and essential amino acids showed a significant increase during fortification with 5–20% JACF compared to the control. In contrast, the total carbohydrate content and caloric values were decreased with the raised JACF concentration in the soup. The highest content of total phenolic acids, flavonoids, glucosinolates, carotenoids, and ascorbic acid was detected in mushroom soup with a 20% JACF mixture, which coincides with the highest antioxidant activity. Gallic (20.81–94.34 mg/100 g DW) and protocatechuic (13.63–58.53 mg/100 g) acids predominated among the phenolic acids identified in the mushroom-JACF soup samples, while rutin was the main flavonoid (7.52–18.2 mg/100 g). The increase of the JACF mixture in the soup significantly enhanced the rehydration ratio, total soluble solids, color parameters, and the sensory properties of the samples. In conclusion, using JACF in mushroom soup is necessary to improve the physicochemical characteristics and nutritional impact by containing phytochemicals and enhancing the organoleptic properties of the food product.

Influence of Plant Growth Regulators and Artificial Light on the Growth and Accumulation of Inulin of Dedifferentiated Chicory (Cichorium intybus L.) Callus Cells.

Chicory (Chicorium intybus L.) is a perennial herb of the family Asteraceae, widely distributed in Asia and Europe, commonly used industrially as a raw material for extracting inulin because of a high content of inulin and biologically active compounds. Light conditions and plant growth regulators (PGRs) are two of many factors that affect the growth and inulin content of chicory callus. The aim of this work is to study the effect of PGRs and light conditions on proliferation and accumulation of inulin of chicory callus in vitro. In this study, we used semi-solid MS medium supplemented with different auxins (including Indole-3-acetic acid (IAA), naphthylacetic acid (NAA), and 2,4-dichlorophenoxyacetic acid (2,4-D)) at a concentration of 5.5–9.5 mg/L in combination with 2.0 mg/L 6 benzylaminopurine (BA) to determine induction and proliferation of callus. The increasing value of callus fresh weight was used to assess the growth of the callus in treatments. The results showed that a steady increase in callus fresh weight and inulin content in callus cells was obtained when they were cultured on MS medium supplemented with a combination of 2.0 mg/L BA with 7.5 mg/L IAA in lighting conditions with radiation equalized by the flux density of photosynthetic photons and ratios of radiation levels in the region of FR—far red > R—red. Increasing demand for organic inulin sources in production practice can be met by our finding.

Jerusalem artichoke flour as food ingredient and as source of fructooligosaccharides and inulin

Jerusalem artichoke tuber is one of the main sources of fructans (inulin and fructooligosaccharides) along with chicory roots. Its ease of cultivation and good production yield make this tuber a valuable underutilized ingredient, but its short shelf life demands its conversion to a more stable form. Jerusalem artichoke flour from whole (unpeeled) tubers resulted rich in minerals, especially potassium (27.6 mg/g db), and showed a particularly high water retention capacity, being able to retain more than three times its weight in water. This was related to its total dietary fiber content (13.0% db). Fructans were extracted from Jerusalem artichoke flour with similar efficiency as from the tuber (85.0% and 87.8% db, respectively). The diffusion syrup was concentrated by rotavapor or by evaporation on a hot plate, and fructans were precipitated by freeze-thaw cycles or alcoholic precipitation. All the fructan powders obtained showed lower whiteness indexes (61.5–67.3) than commercial inulin from chicory roots (97.5). No significant differences were observed in the fructans obtained from both concentration methods. Alcoholic precipitation showed the highest yield (14.8–16.3%), MW (7190–7870 Da), and whiteness index (66.9–67.3), while freeze-thaw cycles provided MW of 5850–5950 Da and showed greater similarity in their FTIR spectra with commercial inulins (>94%).

Response Surface Optimization of Inulin and Polyphenol Extraction from Artichoke (Cynara scolymus (L.)) Solid Wastes

Artichoke wastes after processing represent 60–70% of the raw material and are a potential source of inulin and polyphenols, bioactive compounds that can be valorized as food ingredients or nutraceutical products. The aim of this work was to assess and optimize the extraction of these compounds from artichoke wastes using water or water–ethanol mixtures as extracting agents. For simultaneous inulin and polyphenol extraction and to achieve high antioxidant activity in extracts, the best process conditions using water as an extracting agent were T = 89 °C and t = 139 min, where 80% of the inulin content, 60% of the total phenolic content (TPC) and 56% of the antioxidant activity (Aox) were obtained. For water–ethanol extractions, the best results were obtained with EtOH = 22.4%, T = 81 °C and t = 217 min, leading to extraction yields of 90% of TPC, 38% of Aox and 58% of inulin content. From these results, we recommend the use of water for the recovery of inulin and polyphenols from artichoke wastes. Although the extraction yield of polyphenols is lower in water treatments, the amount extracted is considerable and it is a greener option when compared with water–ethanol mixtures.

Inulin fructans – food applications and alternative plant sources: a review

SummaryFructans are water soluble, non‐digestible fructose polymers found as storage polysaccharides in certain plants. They are classified as inulin‐type, graminan‐type and branched‐type, while the former being the most extensively researched fructan type. Inulin fructans vary in different plants, with respect to the chain length, degree of polymerisation and molecular weight. Being one of the most versatile functional food ingredients, inulin fructans are well known for their unique bifidogenic and prebiotic properties as well as techno‐functional properties including fibre enhancing, fat and sugar replacing and viscosity and texture modifying attributes in food systems. Therefore, incorporation of inulin fructans into more frequently consumed dairy and non‐dairy products has become an emerging trend in the food industry. Despite the commercial manufacture of inulin fructans from chicory, a growing interest has emerged to extract this functional ingredient from inulin‐rich alternative plant sources including jerusalem artichoke, globe artichoke, yacon, burdock, asparagus species, garlic, agave and dandelion, which can potentially be good sources of inulin for food and nutraceutical applications in future. This review provides an in‐depth insight of inulin fructans including the chemistry, food applications and health benefits, and also giving special reference to alternative plant sources.

Treating the Onset of Diabetes Using Probiotics Along with Prebiotic from Pachyrhizus erosus in High-Fat Diet Fed Drosophila melanogaster.

The increasing mortality due to hypertension and hypercholesterolemia is directly linked with type-2 diabetes. This shows the lethality of the disease. Reports suggest that the prebiotics along with probiotics help in lowering the effects of type-2 diabetes. Prebiotic like inulin is best known for its anti-diabetic effect. The current study utilizes jicama extract as prebiotic source of inulin along with the bacterial strains with probiotic properties (Lactiplantibacillus plantarum and Enterococcus faecium) for treating type-2 diabetes in high-fat diet-induced Drosophila melanogaster model. The high-fat diet-induced Drosophila showed deposition of lipid droplets and formation of micronuclei in the gut. The larva and adult treated with probiotics and synbiotic (probiotic + prebiotic- inulin) comparatively reduced the lipid deposition and micronuclei number in the gut. The increased amount of triglyceride in the whole body of the fatty larva and adult indicated the onset of diabetes. The overexpression of insulin-like genes (Dilp 2) and (Dilp 5) confirmed the insulin resistance, whereas the expression was reduced in the larva and adult supplemented with probiotics and synbiotic. The reactive oxygen species level was reduced with the supplementation of probiotics. The weight, larva size, crawling speed and climbing were also altered in high-fat diet-induced Drosophila melanogaster. The study confirmed the effects of probiotics and synbiotic in successfully lowering diabetes in Drosophila. The study also proved the anti-diabetic potential of the probiotics. Further, it was also confirmed that the probiotics work better in the presence of prebiotic.

Modernization of operating chicory factories using continuous pulsating extractors

Chicory roots are a valuable source of inulin and other healthy nutrients. The most common direction of their industrial processing is instant chicory powder production. Extraction is the main process in the production. Conventional extraction methods, which include maceration, percolation and extraction in a screw extractor, have a number of significant drawbacks, including high capital and operating costs, low quality of the resulting extract, complexity in repairing equipment, short overhaul life, etc. The purpose of the present study was to assess the technical feasibility of increasing extraction process efficiency through using continuous pulsating extractors (CPE) developed by the Ingehim company, in which a non-stationary, countercurrent mode of interaction of raw materials with the extractant is incorporated. Testing of engineering solutions implemented in CPE was carried out at a pilot pulsating unit (PPU). For extraction, roasted and crushed (5–20 mm) chicory roots from one of the operating chicory factories were used. The ratio chicory : water during extraction was 1 : 4.5, which is 1.5–2.5 times lower than in conventional extractors. A lower extraction temperature (up to 85°C) combined with a shorter extraction time (up to 1 hour) may help retain more inulin and other nutrients as compared to conventional methods. The results of the study at the PPU under these conditions confirmed the high yield of water-soluble solids (up to 98%) without additional grinding. A scheme for the modernization of a chicory factory equipped with the most common percolation extraction equipment having a feed capacity of 400 kg/h is proposed through using CPE. 3D images of the proposed modernization are shown. A comparative assessment of energy consumption for extraction using different methods is given. The results of the study indicate the capability and high efficiency of CPE for extracting chicory, which is confirmed by a decrease of up to 3.6 times in the total specific energy consumption for obtaining 1 kg of instant chicory powder compared to conventional extractors. Low capital and operating costs determine the prospects for using CPE for the modernization of existing chicory factories or the creation of new energy-efficient factories.