Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/216595 |
| Acceso en línea: | http://hdl.handle.net/11336/216595 |
| Access Level: | acceso abierto |
| Palabra clave: | BIOACTIVE INGREDIENT BIOLOGICAL ACTIVITY INULIN BIOSYNTHESIS INULIN PRODUCTION PROCESS JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TECHNOLOGICAL PROPERTIES https://purl.org/becyt/ford/1.7 https://purl.org/becyt/ford/1 |
| Sumario: | Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the physicochemical and biological characteristics. A wide variety of protocols for the extraction of inulin from Jerusalem artichoke tubers have been described that should be applied and selected considering the desired purity, the equipment available, and the environmental impact. The biosynthesis of the inulin during the plant life cycle, the beneficial health effects of Jerusalem artichoke tubers as well as the application of inulin as a bioactive ingredient in functional foods, are presented in this review. The data analyzed revealed that information is missing about the physicochemical characteristics of the inulin used in the different studies. Finally, the reviewed information contributes to the knowledge of the use of this compound as an ingredient in the food industry considering both its technological and bioactive effects. |
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