Obtaining and Identification of Inulin From Jerusalem Artichoke (Helianthus Tuberosus) Tubers

Бархатова, Т. В.; Nazarenko, M. N.; Kozhukhova, M. A.; Хрипко, И. А.

doi:10.12737/13115

Cited by 19 publications

(8 citation statements)

References 3 publications

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“…However, the experimental sample had an absorption band at 1334-1219 cm -1 , showing high contents of esterified carboxyl and hydroxyl groups, which indicate the presence of pectin. The same result was reported by Barkhatova et al [23] who concluded that inulin extracted from Jerusalem artichokes using improved technology has a relatively higher pectin content. 1 H and 13 C NMR allows the clear identification of all hydrogen atoms in the inulin molecule.…”

Section: Determination Of Inulin Concentrationsupporting

confidence: 87%

Extraction and Identification of Inulin-Type Fructo-Oligosaccharides from Dahlia pinnata L.

Kusmiyati¹,

Wahyuningsih²,

Widodo³

2018

Asian J. Chem.

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A method for obtaining high yields of high-quality inulin from dahlia tubers was developed in the present study. The steps involved were the extraction of inulin, determination of inulin concentration and elucidation of inulin structure. The highest yield of inulin was obtained by ultrasonic-and microwave-assisted extraction (UMAE) (5.77 %), followed by stirring extraction (4.97 %) and indirect sonication (5.09 %). The concentrations of inulin extracted from dahlia tubers using UMAE were determined to be 41.94 % (w/w) and 33.52 % (w/w) by 3,5-dinitrosalicylic acid and high-performance liquid chromatography, respectively. Analysis of inulin extracted from dahlia tubers by Fourier-transform infrared spectroscopy confirmed the presence of an inulin-type fructan that is the same as commercial inulin. 1 H NMR and 13 C NMR spectroscopy indicated that it has a degree of polymerization of 19-20 and a molecular weight of 3.173-3.316 Da.

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Section: Determination Of Inulin Concentrationsupporting

confidence: 87%

Extraction and Identification of Inulin-Type Fructo-Oligosaccharides from Dahlia pinnata L.

Kusmiyati¹,

Wahyuningsih²,

Widodo³

2018

Asian J. Chem.

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“…Inulin has not only physiological, but also technological functionality. With water it forms a creamy gel with a short, fat-like texture and thus imitates the presence of fat in dietary products providing them with complete taste and texture [16,17,18]. Thus, probiotics and inulin can be used in the formulations of fermented milk products to produce a balanced food synbiotic product.…”

Section: Introductionmentioning

confidence: 99%

Technological aspects of innovative milk-based bioproducts

Boiarineva

Zambalova

Khamagaeva

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The strategic goal of modern food technology is to create complete and safe products enriched with biologically active components that ensure the maintenance and activation of vital human functions, and increase the body’s general resistance to aggressive living conditions. The development of functional food products, including bioproducts, is one of the most affordable and effective ways to correct the nutrition and health of modern people. The scientific understanding of a positive effect of functional food products on the human body, on its physiological functions is the most important task of researchers, since this not only makes it possible to clarify the mechanism of favorable action of functional food products on the body, but also to purposefully design new products of this type. One representative of functional food products is probiotics. According to the World Health Organization (WHO), probiotics are living microorganisms or products fermented by them that have a beneficial effect on human health mainly revealed in the gastrointestinal tract [1]. The greatest interest in probiotics arose in the early 70s, when the excessive use of antibiotics, the deterioration of the environmental situation led to violations of human microbiocenosis, as well as the phenomena of antibiotic resistance. In this regard, the strategic task of dairy specialists is to create fermented dairy products with high probiotic properties, which have a diverse positive effect on human health. Currently, various researchers have proposed new methods for the production of kefir using microorganisms with a pronounced probiotic effect. Kefir fungi as a representative of protosymbiotic microbial associations, as well as propionic bacteria, are considered as promising probiotics which positive impact on human health is generally recognized. A biological feature of classical propionic bacteria (compared, for example, with lactic bacteria) is the ability to produce a number of metabolites, including B vitamins, including folic acid, vitamin B12 and bifidogenic factors, the flux of propionic acid (propionates) and polypeptides with antimicrobial and antimutagenic properties, the presence of antioxidant enzymes in cells. The relevant direction of this study is the creation of fermented milk bioproducts based on a consortium of propionic and lactic bacteria of kefir fungal starter enriched with a high number of viable microorganism cells, vitamin B12 having antimutagenic and antioxidant properties. A new microbial consortium based on lactic and propionic bacteria was experimentally created. This paper presents the experimental data on technological features of new milk-based bioproducts taking into account the biochemical activity of a combined starter. The effect of inulin prebiotic on biochemical and rheological properties of bioproducts was studied. The study also shows the characteristics of finished bioproducts, and justifies their high biological value.

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“…The powder of Jerusalem artichoke tubers contains 5% glucose and 95% fructose from the total content of monosaccharides. High fructose and low glucose are important for patients with diabetes, since fructose is involved in the same metabolic processes as glucose, while replacing it with a lack of insulin [7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

“…Dietary fibers in combination with proteins provide high water-absorbing and water-holding abilities of food additives. These properties are of great importance for the regulation and formation of technological properties of complex structured food systems, which include minced systems [6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Influence of powder from tuber topinambur on the consumer properties of venison cutlets in storage

2020

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For the first time, studies were conducted on changes in the consumer properties of cutlets with powder from Jerusalem artichoke tubers during storage. In solving these problems, generally accepted special organoleptic, physicochemical, microbiological, structural and mechanical methods for studying the properties of finished products were used. It has been established that venison cutlets with Jerusalem artichoke tubers powder are characterized by greater stability of consumer properties compared to cutlets without Jerusalem artichoke tubers powder. During freezing and subsequent storage of cutlets, a decrease in water binding capacity and an increase in losses during heat treatment were noted. It should be noted that these changes were less pronounced in cutlets with powder from Jerusalem artichoke tubers, compared with cutlets without powder from Jerusalem artichoke tubers. It was found that cutlets with powder from Jerusalem artichoke tubers produced with powder from Jerusalem artichoke tubers showed a lower level of lipid oxidation compared to cutlets without powder from Jerusalem artichoke tubers. The results of the tasting assessment confirmed the high quality of venison cutlets with Jerusalem artichoke tubers powder.

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Obtaining and Identification of Inulin From Jerusalem Artichoke (Helianthus Tuberosus) Tubers

Cited by 19 publications

References 3 publications

Extraction and Identification of Inulin-Type Fructo-Oligosaccharides from Dahlia pinnata L.

Extraction and Identification of Inulin-Type Fructo-Oligosaccharides from Dahlia pinnata L.

Technological aspects of innovative milk-based bioproducts

Influence of powder from tuber topinambur on the consumer properties of venison cutlets in storage

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