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... using FT-IR ( figure 3) revealed peaks at some specific wave number that can be used for identification of inulin. These typical absorption bands are vibration stretching O-H at wave number 3418.97 cm -1 , vibration of the C-O-C stretching ring at wave number 1146.73 cm -1 , residual α-D-Glcp in the carbohydrate chain at wave number 922.98 cm -1 followed by 2-ketofuranose at wave numbers 892.12 and 832.32 cm -1 [2]. ...
Similar publications
Research on the isolation of inulin oligomers from white tuber yam (Dioscorea rotundata) for the manufacture of curcumin-inulin nanoparticles has been conducted. The purpose of this study is to find out the results of inulin isolation from white yam (Dioscorea rotundata) as an ingredient in making curcumin-inulin nanoparticles. Based on the results...
The goal of this research to identifity inulin compounds in Aceh gadung tuber ( Dioscorea Hispida ) by using hydrolysis method with variations hydrolysis time 30 minutes; 60 minutes; 90 minutes and hydrolysis temperature 70°C; 80°C. Inulin is a group of carbohydrate that are prebiotic. Inulin is usually use a substitute for fat and sugar in low cal...
Citations
... The inulin yield was calculated as in Eq. (3). After 15 min, the absorbance value at 520 nm was recorded by UV-VIS spectrophotometer (SOIF UV-5100, China), according to Martono et al. [18]. ...
... empirically derived methods closely associated with the evaluation of flow behavior of food powders and granular materials based on their bulk and tapped density values [45]. A low CI value indicates high flowability, and CI values were classified by Yılmaz & Zungur Bastıoglu [46] as very good (<15), good (15)(16)(17)(18)(19)(20), fair (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35), bad (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45), and very bad (>45). Similarly, the HR value is negatively correlated with desired flow characteristics, where HR of >1.60 represents very poor flowability. ...
... Martono et al. used ultra-sonication and temperature at 50°C were maintained the same for both the methods. Higher inulin concentration (23.21%) was recovered from the conventional method as compared to the ultra-sound method (Martono et al., 2019). ...
The intake of dietary fibers in the regular diet results in boosting the gut microbiome and health of the host in several ways. The misapprehension about such dietary fibers of being only an indigestible product has changed into indispensable ingredient that has to be included in every healthy diet. Inulin is considered to be an important naturally occurring fructan classified under such dietary fibers. The present review intends to provide a thorough knowledge on inulin in maintaining the gut microbiome of the human, supported by several studies conducted on the Drosophila melanogaster, mice, rat models as well as effect on human being. The extraction process of inulin has also been described in this review that would provide a brief knowledge about its stability and the conditions that have been optimized by the researchers in order to obtain a stable product.
Practical applications
In order to meet the consumers demand, the food industries are trying to come up with new products that could eventually replace or lower the utilization of medically avail drugs and satisfy consumers by providing them with health benefits. The availability of functional food is the new trend that can improve health of the consumers with minimal use of the drugs. Therefore, inulin as a prebiotic can be utilized to produce several functional food products that could promote health benefits to the consumers. Apart from this, the review also justifies the efficacy of inulin as a fat replacer, stabilizer, and humectant in cosmetic industries. Research also suggests that inulin has also been used as nanoparticles in pharmaceutical industries. The overall review also depicts the different extraction process of inulin from different sources.
... Some functional oat-beverage are oat extract with L. casei (Klajn et al., 2021), oats and soybean (Moretto et al., 2021), and oats and inulin (Güler-Akin et al., 2016). Further, inulin, a prebiotic fiber, is a functional polysaccharide widely used as a substitute for sugar and fat, which has a low calorific value and can prevent the sedimentation of beverages (Martono et al., 2019). The technological and bio-functional properties of all these ingredients make them attractive for functional beverage formulation. ...
This study aimed to determine the influence of ultrasound (3 vs. 15 min) and inulin (1% vs. 2% w/v) on functional and sensory properties of whey‐oat beverages. The treatments were identified as I1‐U3, I2‐U3, I1‐U15 and I2‐U15 referring to the inulin (I) percentage (1 or 2%) and the ultrasound (U) time (min), respectively. Acidity of whey and oat solutions decreased (P<0.05) during storage while the antioxidant activity increased without effect on angiotensin‐converting enzyme inhibitory (ACEI) activity. The whey‐oat beverage with the highest antioxidant and ACEI activities was I1‐U15. The beverages with inulin and ultrasound application were more accepted than the control beverage. Overall, the greatest outcomes were observed in the beverage containing 1% w/v inulin and 15 min ultrasound. Whey, oat and inulin are potential ingredients that confer functional properties for the formulation of value added beverages. Ultrasound technology can be a strategy to improve functional properties of whey‐oat beverages.
... e lowest inulin extraction efficiency was observed in methanol solvent which was 2.55%. Inulin and oligofructose are soluble dietary fibers that increase the possibility of extracting these compounds from plant sources by increasing the degree of polarity of the solvent [27]. In this research, among the studied solvents, water has the highest degree of polarity, so it showed the highest inulin extraction efficiency. ...
... In a similar study, Predes et al. [28] investigated the antioxidant and antimicrobial effect of burdock root extract and reported that the highest extraction efficiencies were obtained in water solvent and then water-ethanol solvent, respectively, and the lowest efficiency belonged to dichloromethane solvent. Martono et al. [27] and Milani et al. [23] also used water solvent to optimize inulin extraction conditions from Gembili (Dioscorea esculenta L.) and burdock root because it showed the highest extraction yield which is consistent with the results of this study. Ferracane et al. [29] also attributed the higher inulin extraction efficiency in the aqueous extract of burdock roots to the higher solubility of inulin in water than ethanol. ...
Ultrasound-assisted extraction is a promising technique to obtain active compounds from plants with high efficiency. The present study was conducted in two sections. In the first phase, the effect of solvent type (methanol, ethanol, water, and water-ethanol (50 : 50, v/v)) on inulin extraction yield from burdock roots (Arctium lappa L.) was investigated by the conventional method. The second phase aim was to optimize the condition of inulin and phenolic compounds including sonication time (10–40 min), sonication temperature (40–70°C), and solid/solvent ratio (1 : 20–1:40 g/ml) using response surface methodology (RSM). The results demonstrated that the highest inulin efficiency was extracted by water in the conventional method, which is equal to 10.32%. The optimum conditions of ultrasound-assisted water extraction for independent variables including sonication time and temperature as well as solid/water ratio were 36.65 min, 55.48°C, and 1 : 35 g/ml, respectively, which were determined on the maximization of inulin and total phenol content and minimization of IC50. At this optimum condition, inulin yield, phenolic compounds, and IC50 were found to be 12.46%, 18.85 mg GA/g DW, and 549.85 µg/ml, respectively. Regarding the results of this research, ultrasound-assisted extraction can be used as an alternative to the conventional extraction methods in extracting bioactive compounds from medicinal plants because it may improve the mass transfer, reducing the extraction time and the solvent used.
