Figure - available from: BioMed Research International
This content is subject to copyright. Terms and conditions apply.
Flow chart of the inulin content (g) in bract and stem parts obtained from 1 kg of fresh artichoke waste using different methods. (blue box) Dried artichoke residue obtained by heating fresh artichoke at 70°C; (green box) inulin content obtained by precipitation with EtOH, 2 : 1 v/v; (light blue box) fructans content measured in precipitated inulin. (a) are the conditions used for the water elimination from the plant parts; (b) and (c) are the two acceptable conditions used to recover the high DP inulin from the dried parts (see text).
Source publication
Globe artichoke is an intriguing source of indigestible sugar polymers such as inulin-type fructans. In this study, the effect of ultrasound in combination with ethanol precipitation to enhance the extraction of long chain fructans from artichoke wastes has been evaluated. The inulin-type fructans content both from bracts and stems was measured usi...
Citations
... IN is abundantly present in monocotyledons and dicotyledon families such as Amaryllidaceae, Asteraceae, Lilia- ceae, Gramineae, and Compositae. Fig. (1) depicts a schematic representation of the various sources of IN and the various isolation and extraction processes that are carried out by using an extracting solvent such as water or ethanol, as well as different parameters that should be considered for isolation processes such as pH, temperature, incubation time, and the amount of water [23]. Critical factors for purification include ultra-filtration, microwave-assisted filtration, crystallisation, precipitation, and centrifugation, and the isolated compound is dried using a spray dryer after the purification process [24]. ...
Inulin (IN) is a prebiotic oligosaccharide reported in diverse sources of nature. The major sources encompass chicory, Jerusalem artichoke, onions, barley, garlic, rye, and wheat. The literature also reported its promising biological activities, e.g., antidiabetic, anticancer, antioxidant, immune-regulator and prebiotic for improving intestinal function, regulation of blood lipids, and so on. IN's molecular flexibility, stabilization, and drug-targeting potential make it a unique polymer in pharmaceutical sciences and biomedical engineering. Further, its nutritional value and diagnostic application also widen its scope in food and medical sciences. The hydroxyl groups present in its structure offer chemical modifications, which could benefit advanced drug delivery such as controlled and sustained drug delivery, enhancement of bioavailability, cellular uptake, etc. This work reviews the isolation and purification of IN. The study also provides glimpses of the chemistry, chemical modification, and applications in pharmaceutical sciences and drug delivery.
... Both B and S were powders with a greenish-brownish coloration, but S appeared brighter, more greenish-yellow than B. These findings suggest that the high temperatures reached during baking may have degraded the pigments naturally present in the by-products. Furthermore, a previous study on artichoke by-products reported that S had a higher content of reducing sugars (20.7 g/100 g d.m.) compared to bracts (10.4 g/100 g d.m.) (Zeaiter et al., 2019). Consequently, the colorimetric coordinate a* of S3 and S5 increased, likely due to enhanced Maillard reactions during baking in the S-fortified samples, resulting in a more reddish color compared to B3 and B5 (Canale et al., 2022). ...
... The study also revealed that inulin increased crumb hardness compared to the control sample. Zeaiter et al. (2019) characterized dried artichoke waste and found that stems contained a higher amount of inulin (27.97 ± 4.58 g/100 g d.m.) than the bracts (15.96 ± 1.75 g/100 g d.m.). This suggests that the high inulin content in the S may have contributed to the increased firmness of the breadsticks. ...
... These impurities can significantly impact the accuracy of the results, leading to inaccuracies in the analysis. Currently, efforts are focused on optimizing extraction techniques and purification processes [49] to ensure the accuracy and validity of the results obtained from inulin extraction. Therefore, we have decided to utilize qualitative analysis. ...
Several preclinical studies suggest the potential of edible plants in controlling blood sugar levels and stabilizing diet. The goals of the study were to examine, analyze, and describe whether there are chemical compounds in dandelion and burdock roots that could have antidiabetic properties. The 70% ethyl alcohol and lyophilizate extracts (AE and LE, respectively), were used, and analyses were carried out on their total polysaccharide (TP), total phenolic content (TPC), tannin, and inulin. The antioxidant activity of extracts was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, and hypoglycemic properties were based on α-amylase activity. Liquid chromatography–mass spectrometry was used for the tentative identification of the chemical components. Qualitative techniques confirmed the presence of inulin in both roots. Analysis of TPC, tannin content, DPPH assay, and α-amylase activity revealed higher values for burdock compared to dandelion. However, dandelion exhibited higher TP content. Burdock contained a small amount of tannin, whereas the tannin content in dandelion was insignificant. All LE consistently exhibited higher values in all analyses and assays for all roots compared to AE. Despite burdock root showing overall better results, it is uncertain whether these plants can be recommended as antidiabetic agents without in vivo studies.
... Previous studies showed that the intake of artichoke fortified with a probiotic (i.e., Lactobacillus paracasei ) can improve constipation in individuals with this condition (Riezzo et al., 2012;Valerio et al., 2010). Other scientific articles reported the prebiotic activity of long-chain inulin from artichoke in a sample of 31 healthy individuals (Costabile et al., 2010) and in vitro (López-Molina et al., 2005;Zeaiter et al., 2019). Fissore and colleagues (2015) demonstrated that artichoke fibres (i.e., inulin and pectin of low degree of methylation) have prebiotic effects in vitro. ...
Cynara scolymus L., called artichoke or globe artichoke, is a perennial herbaceous plant cultivated worldwide. This plant is a common component of the Mediterranean diet and has been used as a remedy for health conditions since antiquity. The aim of this review is to find the health-promoting properties of artichoke, conducting a literature search in PubMed. The results show that 119 studies describe these effects and 17 health benefits of artichoke are reported in the scientific literature. Antioxidant activity and effects on the liver and lipid profile are the main health-promoting properties of this plant. We found that artichoke also improves cardiovascular and gastrointestinal health and exerts anticancer, antimetabolic and antiobesity, prebiotic and probiotic, renoprotective and antidiabetic activities. Only one or two research articles reported the positive effects of this plant on the immune system, arthritis, photoaging, the reproductive system, the nervous system, fungal infections and periodontal diseases. The health benefits are mainly exerted by phenolics. In conclusion, this review shows the health-promoting properties of artichoke. The main beneficial effects are antioxidant activity and effects on lipid profile and the liver, which are mainly mediated by phenolics. The results of the scientific articles described in this review and the molecular mechanisms related to the health benefits of artichoke should be confirmed by future experimental studies.
Impact statement: Artichoke (Cynara scolymus L.) has many health benefits and the
main properties are antioxidant activity and effects on the liver and lipid profile.
... In addition, researchers have confirmed the connection between gut microbiota and metabolic diseases such as diabetes, and obesity [42,53,54]. Inulin reaches the large intestine unchanged, where it is fermented by beneficial bacteria such as Lactobacillus and Bifidobacterium, determining the release of short-chain fatty acids in the intestine and lowering the pH, which in turn improves the absorption of minerals (Ca 2+ and Mg 2+ ), nutrients [55], and increases colonocyte functionality. Moreover, regular consumption of prebiotics has shown several health benefits such as modulation of hyperglycemia, reduction of LDL cholesterol and serum lipids, prevention of colorectal cancer, and improvement of immune system efficiency [56,57,58]. ...
THE IMPACT OF INULIN ON THE FOOD PROPERTIES
Abstract: Inulin is a non-digestible carbohydrate widely applied in the food industry as a highly soluble powder with a neutral taste. Inulin-type fructans are naturally found in many vegetables, fruits, and cereals. For industrial use, they are mostly extracted from chicory roots.
Inulin used in food production has an impact on the properties of the final product. This is based on different characteristics: humectant, gel-forming, emulsifier, and thickener. Its freezing point depression characteristic can also affect how the final product is stored.
Inulin has a low caloric value and the sensory properties of food products with added inulin make inulin ideal as a sugar and fat replacer. This is very important for people on a weight loss diet.
Recently, inulin is on the market as a food supplement with beneficial effects on the host's metabolism. Inulin is also known as a prebiotic, which stimulates the growth of probiotic lactic acid bacteria and bifidobacteria. In addition to this process is an increase in the absorption of calcium in the large intestine and a consequent reduction in the risk of osteoporosis. There is evidence of its anti-cancer properties.
This is a review paper on the impact of inulin on food properties, based on our results of the sensory and physicochemical properties of dairy fermented products with added inulin.
Keywords: food, inulin, prebiotic, physicochemical properties, sensory properties
... In artichoke processing, the resulting waste is 80-85% of the total vegetal biomass, such as bracts which are the external parts of flowers (Monge et al., 2019). The waste of artichoke bracts has a profitable structural composition, with up to 43% of cellulosic content and 10.4 g/100 g reducing sugars, as well as fructose polysaccharides at 15.9 g/100 g of dry weight (Zeaiter et al., 2019). However, little has been used for the production of carotenoids by fermentation. ...
The carotenoids have vast medical, industrial, dietary, and pharmaceutical importance due to their provitamin A precursor, immunomodulator, antioxidant and photoprotective activity. The purpose of the research was to optimize the production of carotenoids using Rhodotorula mucilaginosa from artichoke agroindustrial waste as a low-cost substrate. The artichokes bracts waste was bleached by sodium hypochlorite (NaClO 2%) and was characterized through whiteness index and FTIR. The bleached artichoke waste (BABW) used in the fermentation went through acid hydrolysis, applying 8% of the bleached artichokes residue and sulfuric acid (2.5%) for 1 h at 90°C, obtaining a greater reduced sugars content at 3.1 g/L. Rhodotorula mucilaginosa was isolated and molecularly identified. The production of carotenoids from a culture media based on hydrolyzed BABW, peptone (0.5%), yeast extract (0.1%) and sodium chloride (0.5%) was evaluated at different conditions of pH (5–8) and agitation speed (80–160 rpm) applying the surface response methodology by a rotational central compound design. The best carotenoids performance obtained had 2968.95 µg/L VVC and 1228.53 µg/g TFC at pH 5, 120 rpm and 30°C for 72 h. The chemical characterization of the extracted carotenoids was confirmed by UV-VIS and Raman spectroscopy methods. The results suggest that Rhodotorula mucilaginosa is capable of producing carotenoids from artichoke waste fermentation, providing a low-cost and sustainable alternative route for use in the global market.
... Inulin được lưu trữ trong thực vật ở các bộ phận như thân, rễ, củ và ở dạng hòa tan trong các không bào [2]. Hiện nay, inulin được chiết chủ yếu từ rau diếp xoăn và atisô [6], [7]. Quy trình chiết inulin từ các nguồn thực vật hiện nay dựa trên công nghệ chiết bằng nước nóng và chiết bằng emzyme. ...
Chất xơ có mặt trong nhiều loại rau củ nhưng chế độ ăn thường không cung cấp đủ lượng cần thiết nên cần bổ sung thêm dưới dạng tinh khiết. Inulin là một loại chất xơ hòa tan cần thiết cho hệ tiêu hóa, có mặt nhiều trong các loại thực vật như củ ngưu bàng, astiso Jerusalem, cây bồ công anh và rau diếp xoăn. Rau diếp xoăn chứa nhiều inulin trong các bộ phận thân, rễ cây là những phụ phẩm bỏ đi. Nhằm tận dụng các phụ phẩm trong sản xuất inulin làm nguồn nguyên liệu bổ sung chất xơ, việc tách chiết, thu nhận inulin từ phụ phẩm này được thực hiện. Các yếu tố ảnh hưởng đến quá trình thủy phân bột của thân và rễ rau diếp xoăn tạo inulin được lựa chọn. Nghiên cứu này thiết kế mô hình thí nghiệm Box-Behnken nhằm xác định điều kiện tối ưu cho quá trình thủy phân bột thân và rễ rau diếp xoăn bao gồm nồng độ enzyme, nhiệt độ, pH. Kết quả cho thấy, nhiệt độ là yếu tố ảnh hưởng nhất đến hiệu suất thu nhận inulin. Ở điều kiện thủy phân tối ưu là nồng độ enzyme 10,4 U/g, nhiệt độ 49,9oC, pH 5,2, hàm lượng inulin thu được cao nhất là 3,9% so với nguyên liệu ban đầu.
... Por ejemplo, los residuos de alimentos fibrosos como tunas o alcachofas, son fuente de fructanos de tipo inulina [23], [24]. La inulina de la alcachofa en particular ha mostrado efecto prebiótico, al incrementar el crecimiento de cinco especies de Lactobacillus y cuatro de Bifidobacterias, por lo que se ha sugerido su aplicación en formulaciones simbióticas [24]. ...
... Por ejemplo, los residuos de alimentos fibrosos como tunas o alcachofas, son fuente de fructanos de tipo inulina [23], [24]. La inulina de la alcachofa en particular ha mostrado efecto prebiótico, al incrementar el crecimiento de cinco especies de Lactobacillus y cuatro de Bifidobacterias, por lo que se ha sugerido su aplicación en formulaciones simbióticas [24]. Algunos polisacáridos son también apreciados por el tipo de monosacáridos que se pueden obtener a partir de ellos para diversos usos industriales; tal es el caso del bagazo de citrón, el cual es fuente de polisacáridos ricos en arabinosa, ácido galacturónico y ramnosa. ...
El presente trabajo describe los nutrientes y compuestos fenólicos contenidos en diversos residuos agroindustriales (RAI). Los RAI pueden derivar en problemas que comprometen la alimentación y salud de las poblaciones más vulnerables si no son aprovechados adecuadamente. Por ello es importante crear alternativas que contribuyan a contrarrestar el problema, desde la producción de alimentos hasta la mesa del consumidor. Los RAI de frutas, verduras, cereales y oleaginosas contienen nutrientes y compuestos fenólicos que pueden ser benéficos a la salud debido a sus efectos antioxidantes, antiinflamatorios, antidiabéticos, entre otros. Los RAI podrían también ser aplicados en el desarrollo de alimentos, debido a sus características tecnofuncionales como la capacidad de actuar como agentes gelificantes, emulsificantes, estabilizantes y espesantes. De acuerdo con lo anterior, el empleo de RAI para un segundo uso es prometedor, sin embargo, aún quedan algunos retos por resolver, tales como el escalamiento y la optimización de su extracción.
... Much of this waste may contain important sources of nutrients, proteins, polyphenols, and others (Bittencourt et al., 2018). For example, industrial processing of artichoke (bracts, stems, and leaves) generates a huge amount of waste (40-50% is discarded) (Zeaiter et al., 2019). It has been reported that artichoke residues are rich in polyphenols such as 1-O-caffeoylquinic acid, 1,5-Odi-caffeoylquinic acid, catechins, curcumin, resveratrol, chlorogenic acid, and apigenin-7-O-glucoside, among others, which predominate in bracts and stems (Mena-Garcia et al., 2020). ...
... Much of this waste may contain important sources of nutrients, proteins, polyphenols, and others (Bittencourt et al., 2018). For example, industrial processing of artichoke (bracts, stems, and leaves) generates a huge amount of waste (40-50% is discarded) (Zeaiter et al., 2019). It has been reported that artichoke residues are rich in polyphenols such as 1-O-caffeoylquinic acid, 1,5-Odi-caffeoylquinic acid, catechins, curcumin, resveratrol, chlorogenic acid, and apigenin-7-O-glucoside, among others, which predominate in bracts and stems (Mena-Garcia et al., 2020). ...
