Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology

Sarkar, Rohan; Bhowmik, Arpan; Kundu, Aditi; Dutta, Anirban; Nain, Lata; Chawla, Gautam; Saha, Supradip

doi:10.1016/j.carbpol.2020.117042

Cited by 18 publications

(12 citation statements)

References 37 publications

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“…It can be roughly estimated that the inulin content in the yam bean tuber extract was at approximately 5%. This was relatively lower than those reported earlier by Sarkar et al (2021) in which the percent (%) yield of inulin obtained from the yam bean tubers by using the conventional hot water extraction was at about 10%. 4 However, various factors may influence the inulin content in the yam bean tubers including plant variety, planting condition, harvest time, nutritional status as well as the extraction methods.…”

Section: Carbohydrate Content Assaycontrasting

confidence: 73%

“…This was relatively lower than those reported earlier by Sarkar et al (2021) in which the percent (%) yield of inulin obtained from the yam bean tubers by using the conventional hot water extraction was at about 10%. 4 However, various factors may influence the inulin content in the yam bean tubers including plant variety, planting condition, harvest time, nutritional status as well as the extraction methods. The percent (%) yield of inulin obtained from the tubers of yam bean is relatively lower than those achieved from tuberous roots of Jerusalem artichoke (Helianthus tuberosus L.) or chicory (Cynara scolymnus L.) reported earlier.…”

Section: Carbohydrate Content Assaycontrasting

confidence: 73%

“…It was demonstrated that the yields of inulin derived from the yam bean tubers varied regarding the preparation methods with the inulin yields of 11.97%-12.15%, 11.21%-11.38% and 9.9% obtained from the ultrasonic-assisted extraction (UAE), the microwave-assisted extraction (MAE) and the conventional hot water extraction methods, respectively. 4…”

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confidence: 99%

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Investigation of the Prebiotic Properties of the Yam Bean (Pachyrhizus erosus (L.) Urban) Tuber Extract

2021

TJNPR

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Mexican yam bean or Jicama (Pachyrhizus erosus (L.) Urban), Fabaceae family is widely cultivated in several tropical countries in Central America, Western Africa and Southeast Asia. Its edible tuberous root is generally consumed as fresh fruit in Thailand especially in the Northeast of the country. The plant of yam bean can be cultivated simply even in the relative drought area with a growth cycle of approximately 6-8 months. 1 It was reported that the tuber of yam bean contained a high level of water with substantial amounts of various types of carbohydrate, including starch, sucrose and reducing sugar. 2 Additionally, the amount of crude fiber in yam bean tuber was considerably higher than those in potato and sweet potato for approximately 14 and 4 times, respectively. 2 Due to its nutritive value, easy-cultivable and low-priced characteristics, the yam bean tuber provides an alternative source of food to combat malnutrition in developing countries. 3 In addition to its nutritional benefits, the tuberous root of the yam bean was shown to possess inulin, a polysaccharide of fructose polymer linked by  (21) linkage with a glucose residue at its end. It was demonstrated that the yields of inulin derived from the yam bean tubers varied regarding the preparation methods with the inulin yields of 11.97%-12.15%, 11.21%-11.38% and 9.9% obtained from the ultrasonic-assisted extraction (UAE), the microwave-assisted extraction (MAE) and the conventional hot water extraction methods, respectively. 4

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Section: Carbohydrate Content Assaycontrasting

confidence: 73%

Section: Carbohydrate Content Assaycontrasting

confidence: 73%

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Investigation of the Prebiotic Properties of the Yam Bean (Pachyrhizus erosus (L.) Urban) Tuber Extract

2021

TJNPR

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“…Disintegration patterns in samples were different after UAE and MAE. The high yield of target compounds after UAE and MAE methods is attributed to the disruption of cellular structure followed by better penetration of solvent inside the matrix with acoustic cavitation/enhanced temperature (Sarkar et al, 2021).…”

Section: Surface Morphology Of Processed Pineapple Wastementioning

confidence: 99%

Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions

Mala

Sadiq

Anal

2021

J Food Process Engineering

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Ultrasonic‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) were used for the extraction of bioactive peptides from pineapple byproducts. Independent extraction parameters for UAE were ultrasonic amplitude (60–100%), extraction time (10–30 min), and solvent to material ratio (20–40 mL/g), whereas for MAE independent variables were microwave power (100–300 W), irradiation time (5–15 min), and feed to solvent ratio (1:8–1:12 g/mL). The optimized extraction conditions were 99.96%, 26.83 min, and 20.96 mL/g for UAE and 100 W, 8.99 min, and 1:8 g/mL for MAE. The optimized extraction resulted in total sugar, protein content, and proteolytic activity of 15.71 ± 0.03 mg/mL, 4.01 ± 0.04 mg/mL, and 196.46 ± 3.29 U/mL, respectively, whereas 33.87 ± 0.03 mg/mL, 2.50 ± 0.01 mg/mL, and 154.08 ± 1.49 U/mL for MAE, respectively. Scanning electron microscopy was used to observe the morphology of sample during extraction. Molecular weight determination showed that the major protein band in the extracts (UAE and MAE) was at ∼23 kDa which corresponded to bromelain. Furthermore, pineapple crown protein extract obtained by UAE showed high proteolytic activity (>80% relative). The present study indicated that bromelain and other bioactive peptides from pineapple byproducts have potential in food, feed, and pharmaceutical products development.Practical ApplicationsThe conventional extraction techniques for bioactive compounds are time‐consuming and less efficient. The use of advance extraction techniques like microwave‐ and ultrasonication‐assisted extraction techniques can increase the extraction yield with better recovery of bioactive compounds. Pineapple byproducts are rich source of bioactive compounds and bromelain. The effective utilization of pineapple byproducts for the extraction of bromelain and other bioactive peptides will offer an effective solution for minimizing the organic waste and provide an efficient source of bioactive peptides for application in various food products.

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“…Jicama polysaccharides include starch (Buckman et al, 2018;González et al, 2018;Melo et al, 2003), pectin, cellulose, xyloglucans, heteromannans, heteroxylans (Klockeman et al, 1991;Noman et al, 2007;Ramos de la Peña et al, 2013) and, in much lower quantities, inulin (Stevenson et al, 2007), which could be the fiber material that has been related to the nutraceutical beneficial effects. There are just a few recent studies confirming the presence of fructooligosaccharides: Sarkar et al (2021) cited its presence in jicama powder, confirmed through its fructose and glucose content. However, we did not find any investigations that present an HPLC methodology for inulin or fructooligosaccharides detection.…”

Section: Introductionmentioning

confidence: 99%

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

González-Vázquez

Calderón‐Domínguez

Mora‐Escobedo

et al. 2022

Food Science & Nutrition

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Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS – Yellow Seed; PS – Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost‐effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose‐YS 106 days 15.8% ± 0.9% and PS‐106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

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Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology

Cited by 18 publications

References 37 publications

Investigation of the Prebiotic Properties of the Yam Bean (Pachyrhizus erosus (L.) Urban) Tuber Extract

Investigation of the Prebiotic Properties of the Yam Bean (Pachyrhizus erosus (L.) Urban) Tuber Extract

Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

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