Inulin extraction from common inulin-containing plant sources

Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant...

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Autores: Redondo Cuenca, Araceli, Herrera-Vázquez, Selene Elizabeth, Condezo-Hoyos, Luis, Gómez Ordóñez, Eva, Rupérez Antón, Pilar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267110
Acceso en línea:http://hdl.handle.net/10261/267110
Access Level:acceso abierto
Palabra clave:Inulin
RSM
Chicory
By-product
Globe artichoke
Jerusalem artichoke
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spelling Inulin extraction from common inulin-containing plant sourcesRedondo Cuenca, AraceliHerrera-Vázquez, Selene ElizabethCondezo-Hoyos, LuisGómez Ordóñez, EvaRupérez Antón, PilarInulinRSMChicoryBy-productGlobe artichokeJerusalem artichokeCurrently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy.Project AGL2016-77056-R (AEI/FEDER, UE) financially supported this work. Herrera-Vázquez S.E. acknowledges CONACYT (México) for her pre-doctoral scholarship in Spain.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)European CommissionAgencia Estatal de Investigación (España)Consejo Nacional de Ciencia y Tecnología (México)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/267110reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2016-77056-Rhttps://doi.org/10.1016/j.indcrop.2021.113726Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2671102026-05-22T06:33:51Z
dc.title.none.fl_str_mv Inulin extraction from common inulin-containing plant sources
title Inulin extraction from common inulin-containing plant sources
spellingShingle Inulin extraction from common inulin-containing plant sources
Redondo Cuenca, Araceli
Inulin
RSM
Chicory
By-product
Globe artichoke
Jerusalem artichoke
title_short Inulin extraction from common inulin-containing plant sources
title_full Inulin extraction from common inulin-containing plant sources
title_fullStr Inulin extraction from common inulin-containing plant sources
title_full_unstemmed Inulin extraction from common inulin-containing plant sources
title_sort Inulin extraction from common inulin-containing plant sources
dc.creator.none.fl_str_mv Redondo Cuenca, Araceli
Herrera-Vázquez, Selene Elizabeth
Condezo-Hoyos, Luis
Gómez Ordóñez, Eva
Rupérez Antón, Pilar
author Redondo Cuenca, Araceli
author_facet Redondo Cuenca, Araceli
Herrera-Vázquez, Selene Elizabeth
Condezo-Hoyos, Luis
Gómez Ordóñez, Eva
Rupérez Antón, Pilar
author_role author
author2 Herrera-Vázquez, Selene Elizabeth
Condezo-Hoyos, Luis
Gómez Ordóñez, Eva
Rupérez Antón, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Agencia Estatal de Investigación (España)
Consejo Nacional de Ciencia y Tecnología (México)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Inulin
RSM
Chicory
By-product
Globe artichoke
Jerusalem artichoke
topic Inulin
RSM
Chicory
By-product
Globe artichoke
Jerusalem artichoke
description Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/267110
url http://hdl.handle.net/10261/267110
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2016-77056-R
https://doi.org/10.1016/j.indcrop.2021.113726
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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