Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymusL.) during storage

Abstract

Higher-temperature storage and storage without packing induce strong carbohydrate changes. Thereby, eating stored artichoke leads to consumption of an inulin quantity that does not provoke unwanted symptoms related to gas production but sufficient to have a prebiotic effect.

Effect of food processing on the physicochemical properties of dietary fibre.

“…Inulin and short-chain FOS vary in degrees of polymerization ranging from 2 to 60 (inulin) or 2 to 20 (oligofructose) (Chawla and Patil, 2010). Inulin is a polymer of fructose monomers (Lattimer and Haub, 2010), and is a mixture of oligomer and polymer chains with a variable number of fructose molecules, joined by B bonds (2-1) (linked by β-(2-1)-D-fructosyl-fructose bonds) (Foschia et al, 2013;Leroy et al, 2010). It also usually includes a glucose molecule at the beginning (Franck and Levecke, 2012) or end of the chain (Villegas et al, 2007).…”

Optimisation of inulin extraction from globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hegi.) by electromagnetic induction heating process

“…Inulin is found in a variety of vegetables, grains and fruits (H ebette et al, 1998). In plants, it can be found in a number of mono and dicotyledonous families such as Liliaceae, Amaryllidaceae, Gramineae and Compositae (Leroy et al, 2010). In the Asteraceae, inulin clearly serves as a long-term food reserve because it is stored in underground wintering organs such as tap roots in Cichorium, Taraxacum and Scorzonera spp., and tubers in Helianthus tuberosus (Jerusalem artichoke), Dahlia spp.…”

Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time

“…Globe artichoke has recently gained renewed scientific attention due not only to its nutritional value, as this commodity is rich of fiber, minerals and inulin (Pandino, Lombardo, & Mauromicale, 2011b), but overall to its therapeutic properties, such as strong hepatoprotective, anticarcinogenic, antioxidative, anticholesterol, antimicrobial, bile-expelling and urinative activities (Azzini et al, 2007;Lattanzio, Kroon, Linsalata, & Cardinali, 2009). The fresh heads, however, are characterized by a limited shelf life due to the high respiratory rate, mass loss, microbial spoilage, biochemical and/or physiological damage (Leroy, Grongnet, Mabeau, Corre, & Baty-Julien, 2010;Marcucci, Aleandri, Chilosi, & Magro, 2010). Literature on globe artichoke mostly deals with minimally processed or fresh-cut product (Amodio, Cabezas-Serrano, Peri, & Colelli, 2011;Cefola et al, 2012;Del Nobile et al, 2009;Ricci, Amodio, & Colelli, 2013).…”

“…On the other hand, few studies have been addressed to postharvest treatments for delaying ripening and preserving head Innovative Food Science and Emerging Technologies 27 (2015) 121-128 quality of globe artichoke heads destined to the fresh market. Postharvest treatments include pre-cooling and refrigerated storage, transport and distribution, packaging and the application of oxalic acid (GilIzquierdo, Conesa, Ferreres, & Gil, 2002;Leroy et al, 2010;Ruíz-Jiménez et al, 2014). Another promising technology in the postharvest treatment of fresh heads is the use of ozone, a strong antimicrobial agent that is able to eliminate pesticides and chemical residues (Hwang, Cash, & Zabik, 2001) and spontaneously decomposes to non-toxic products after use.…”