Sugar yield and composition of tubers from Jerusalem Artichoke (Helianthus tuberosus) irrigated with saline waters

Abstract

Currently, major biofuel crops are also food crops that demand fertile soils and good-quality water. Jerusalem artichoke (Helianthus tuberosus, Asteraceae) produces high tonnage of tubers that are rich in sugars, mainly in the form of inulin. In this study, plants of the cultivar "White Fuseau" grown under five salinity levels were evaluated for tuber yield. Results indicated that this cultivar is moderately salt-tolerant if the goal is tuber production. Hydraulic pressings of the tubers produced juice that contained 15% (wet weight) or 55% (dry weight) free sugars, with 70% of these in the form of inulin and the rest as fructose, sucrose, and glucose. Importantly, salinity did not affect the total free sugar or inulin content of the tubers. Tubers were composed of about 12% dry washed bagasse (wet weight) or 44% (dry matter basis) and bagasse retained such high quantities of free sugars after pressing that washing was required for complete sugar recovery. Chemical composition analysis of tuber bagasse suggested that it had low lignin content (11-13 wt%), and its structural sugar composition was similar to chicory root bagasse. Because of the high hemicellulose and pectin content of the bagasse, adding xylanase and pectinase to cellulase substantially improved sugar yields from enzymatic hydrolysis compared to at the same protein loading as cellulase alone. In addition to the high total sugar yield of tuber, these first findings on the sugar and lignin content and enzymatic hydrolysis of tuber bagasse can lead to low-cost production of ethanol for transportation fuels.

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

“…This result was parallel to total phenolic content (TPC) results: CIE had approximately 7 times as many TPC values as PPIE. Antioxidant activity of CIE and PPIE might be from remaining phenolic compounds (Tchoné et al 2005) or peptides (Bhagia et al 2018). Besides phenolics that remained in CIE and PPIE, another possible mechanism could be due to the interactions of CIE with other compounds, acting as physical barriers that encapsulated linoleic acid (de Barros Fernandes et al 2016).…”

“…Emulsion gel containing CI had longer induction time (14.83 ± 0.69 h) than that containing PPIE (5.19 ± 0.64 h) or CIE (2.92 ± 0.21 h) (P < 0.05). It is probably because of complex components (Bhagia et al 2018) in PPIE and CIE. Some impurities inside were possibly oxidized very fast under the accelerated oxidation condition, which produced more volatile compounds and increased conductivity.…”

Inulin-Monoglycerides Emulsion Gel as Potential Fat Replacer and Effect of Inulin to Delay Lipid Oxidation

“…What is more, inulin content in JA tuber accounts for 50%~60% (dry weight) and is not affected by salt stress. In the study of Bhagia et al (2018), fresh JA tuber is hydraulic pressed to obtain juice and wet bagasse, in which composition is analyzed by HPLC and result is shown in (Bhagia et al, 2018).…”

“…Additionally, CIE antioxidant activity might come from other compounds remained in CIE (Bhagia et al, 2018). The mechanism needs to be further investigated.…”

“…It was concluded that JA inulin had a positive effect on emulsion gel, which could potentially act as a fat replacement and could delay lipid oxidation. Tables Table 1-1 Major components and its content in fresh JA tuber (Bhagia et al, 2018) ........ Table 1-2 Composition of dry bagasse of JA tuber (Bhagia et al, 2018) ........................... 2 Table 1-3 Small molecules emulsifiers commonly used in food emulsion, adopted from (McClements, 2015) ......................................................................................................... 10 ......................................................................................................................... 24 Table 2-2 Optimization of formulation 4 and 6 by different percentages of emulsifiers . 25 Table 2-3 Different concentrations of purified inulin extract incorporated in emulsion .. 26 Table 2-4 1-3 HLB scale and the approximate ranges into which solubilising agents, detergents, emulsifiers and antifoaming agents fall, based on the method devised by (Griffin, 1949).…”