Physical Properties of Inulin and Technological Applications

Leyva‐Porras, César; López-Pablos, Ana L.; Álvarez-Salas, Claudia; Pèrez‐Urizar, José; Saavedra-Leos, María Zenaida

doi:10.1007/978-3-319-03751-6_80-1

Cited by 9 publications

(10 citation statements)

References 66 publications

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“…Despite the storage room temperature, at these conditions, inulin was already crystallized and some undesired characteristics such as stickiness, agglomeration and change in color may occur in the inulin powder (Leyva‐Porras et al . ). Unlike the high DP inulin, low DP inulin presented a moderated phase change.…”

Section: Resultsmentioning

confidence: 97%

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Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

Leyva‐Porras

Saavedra-Leos

López-Pablos

et al. 2015

J Food Process Engineering

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In this work was studied the effect of the degree of polymerization (DP) in two systems based on inulin. Understanding the relation between the chemical and physical properties, allows establishing the potential application for inulin according to its DP. Amorphous inulin powders were characterized by mass spectrometry to determine the DP. Inulin from chicory root and dahlia tubers showed a DP of 2–15 and 2–12, respectively. The systems were exposed to different water activities, finding sigmoidal curves type II. Thermal analysis showed two melting events, suggesting the presence of crystals differing in size. The glass transition temperature range widened and lowered in the high DP inulin. By X‐ray diffraction low DP inulin presented a moderate transition behavior while in high DP inulin was conducted abruptly. State diagrams for stability showed that high DP inulin must be stored at more rigorous conditions of temperature and humidity for avoiding unwanted crystallization effects. Practical Applications The results presented in this work are useful for: (i) relating the physical and thermal properties (Tm, Td and Tg) with the degree of polymerization of sugar‐rich systems such as inulin powders, (ii) set the optimal processing conditions in an industrial application such as spray drying process while avoiding product damage, and (iii) predicting the product stability based on the physical properties plotted in the form of a state diagram.

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Section: Resultsmentioning

confidence: 97%

“…Recently, Leyva‐Porras et al . () reported the state diagrams for inulin and inulin–orange juice, including other aspects such as water content, microstructure and particle morphology. They proposed the use of these diagrams for the prediction of the optimal storage conditions of inulin‐based systems.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

Leyva‐Porras

Saavedra-Leos

López-Pablos

et al. 2015

J Food Process Engineering

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“…For solid oral formulations, before it can be absorbed, the medication must be dissolved. Thus, the drugs having poor dissolution as well as poor release profiles exhibit poor bioavailability [62]. The dissolution and release profile of these drugs can be enhanced by techniques such as solid dispersion.…”

Section: Enhancement Of Drug Releasementioning

confidence: 99%

A Comprehensive Review on Pharmaceutical and Nutritional Applications of Inulin

et al. 2021

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Inulin is a versatile, water-soluble polysaccharide that is commonly available in nature. In the pharmaceutical industry, the non-digestible function of inulin has made it attractive. Inulin is granted with GRAS status by the FDA and more than 30,000 plants in nature store inulin as a carbohydrate. The chicory is the key plant source of inulin out of all sources. It can be used as the sugar or fat replacer in the processed foods to influence the desirable characteristics. Good biocompatibility, essential chemical properties, and a wide variety of bioactivities have rendered inulin an outstanding natural nutrient. Regulating blood sugar, antioxidant, anticancer is some of the biological activities of inulin. Inulin can also be a carrier for colon/tumor targeting, as only specific enzymes in the colon zhydrolyze the inulin. It allows the growth of micro-flora, the good bacteria in the gut. Inulin is considered as a prebiotic as it is fermented by bacteria that normalize the colon. This review offers an in-depth insight into its novel Pharmaceutical applications as well as sources, processing, physicochemical properties, and nutritional and physiological activities. The chemically modified inulin is gaining a specific interest in the pharmaceutical field with its outstanding properties which are discussed in this review.

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“…Inulin, a soluble fiber, has beneficial health effects because it stimulates the growth of bifidobacteria, which confers inulin prebiotic properties (Gibson et al., 2004). Hydrated inulin is viscous and can form gels (Chiavaro et al., 2007; Leyva-Porras et al., 2014). These properties render inulin useful as a fat and sugar substitute to reduce the caloric value of food (Leyva-Porras et al., 2014; Singla and Chakkaravarthi, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Hydrated inulin is viscous and can form gels (Chiavaro et al., 2007; Leyva-Porras et al., 2014). These properties render inulin useful as a fat and sugar substitute to reduce the caloric value of food (Leyva-Porras et al., 2014; Singla and Chakkaravarthi, 2017).…”

Section: Introductionmentioning

confidence: 99%

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Barros

Franco

2021

Food sci. technol. int.

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The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.

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Physical Properties of Inulin and Technological Applications

Cited by 9 publications

References 66 publications

Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

A Comprehensive Review on Pharmaceutical and Nutritional Applications of Inulin

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

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