Inulin extraction from common inulin-containing plant sources
Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2021
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Subjects: | Inulin, RSM, Chicory, By-product, Globe artichoke, Jerusalem artichoke, |
Online Access: | http://hdl.handle.net/10261/267110 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100000780 |
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dig-ictan-es-10261-2671102022-04-20T02:20:00Z Inulin extraction from common inulin-containing plant sources Redondo Cuenca, Araceli Herrera-Vázquez, Selene Elizabeth Condezo-Hoyos, Luis Gómez Ordóñez, Eva Rupérez Antón, Pilar Ministerio de Economía y Competitividad (España) European Commission Agencia Estatal de Investigación (España) Consejo Nacional de Ciencia y Tecnología (México) Inulin RSM Chicory By-product Globe artichoke Jerusalem artichoke Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy. Project AGL2016-77056-R (AEI/FEDER, UE) financially supported this work. Herrera-Vázquez S.E. acknowledges CONACYT (México) for her pre-doctoral scholarship in Spain. Peer reviewed 2022-04-19T06:41:48Z 2022-04-19T06:41:48Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Industrial Crops and Products 170: 113726 (2021) 0926-6690 http://hdl.handle.net/10261/267110 10.1016/j.indcrop.2021.113726 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100000780 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO//AGL2016-77056-R Publisher's version https://doi.org/10.1016/j.indcrop.2021.113726 Sí open Elsevier |
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Inulin RSM Chicory By-product Globe artichoke Jerusalem artichoke Inulin RSM Chicory By-product Globe artichoke Jerusalem artichoke |
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Inulin RSM Chicory By-product Globe artichoke Jerusalem artichoke Inulin RSM Chicory By-product Globe artichoke Jerusalem artichoke Redondo Cuenca, Araceli Herrera-Vázquez, Selene Elizabeth Condezo-Hoyos, Luis Gómez Ordóñez, Eva Rupérez Antón, Pilar Inulin extraction from common inulin-containing plant sources |
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Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Redondo Cuenca, Araceli Herrera-Vázquez, Selene Elizabeth Condezo-Hoyos, Luis Gómez Ordóñez, Eva Rupérez Antón, Pilar |
format |
artículo |
topic_facet |
Inulin RSM Chicory By-product Globe artichoke Jerusalem artichoke |
author |
Redondo Cuenca, Araceli Herrera-Vázquez, Selene Elizabeth Condezo-Hoyos, Luis Gómez Ordóñez, Eva Rupérez Antón, Pilar |
author_sort |
Redondo Cuenca, Araceli |
title |
Inulin extraction from common inulin-containing plant sources |
title_short |
Inulin extraction from common inulin-containing plant sources |
title_full |
Inulin extraction from common inulin-containing plant sources |
title_fullStr |
Inulin extraction from common inulin-containing plant sources |
title_full_unstemmed |
Inulin extraction from common inulin-containing plant sources |
title_sort |
inulin extraction from common inulin-containing plant sources |
publisher |
Elsevier |
publishDate |
2021 |
url |
http://hdl.handle.net/10261/267110 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
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