Relevant bibliographies by topics / Inulin

Academic literature on the topic 'Inulin'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Inulin"

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Ariaee, Amin, Hannah R. Wardill, Anthony Wignall, Clive A. Prestidge, and Paul Joyce. "The Degree of Inulin Polymerization Is Important for Short-Term Amelioration of High-Fat Diet (HFD)-Induced Metabolic Dysfunction and Gut Microbiota Dysbiosis in Rats." Foods 13, no. 7 (March 28, 2024): 1039. http://dx.doi.org/10.3390/foods13071039.

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Inulin, a non-digestible polysaccharide, has gained attention for its prebiotic properties, particularly in the context of obesity, a condition increasingly understood as a systemic inflammatory state linked to gut microbiota composition. This study investigates the short-term protective effects of inulin with different degrees of polymerization (DPn) against metabolic health deterioration and gut microbiota alterations induced by a high-fat diet (HFD) in Sprague Dawley rats. Inulin treatments with an average DPn of 7, 14, and 27 were administered at 1 g/kg of bodyweight to HFD-fed rats over 21 days. Body weight, systemic glucose levels, and proinflammatory markers were measured to assess metabolic health. Gut microbiota composition was analyzed through 16S rRNA gene sequencing. The results showed that inulin27 significantly reduced total weight gain and systemic glucose levels, suggesting a DPn-specific effect on metabolic health. The study also observed shifts in gut microbial populations, with inulin7 promoting several beneficial taxa from the Bifidobacterium genera, whilst inducing a unique microbial composition compared to medium-chain (DPn 14) and long-chain inulin (DPn: 27). However, the impact of inulin on proinflammatory markers and lipid metabolism parameters was not statistically significant, possibly due to the short study duration. Inulin with a higher DPn has a more pronounced effect on mitigating HFD-induced metabolic health deterioration, whilst inulin7 is particularly effective at inducing healthy microbial shifts. These findings highlight the benefits of inulin as a dietary adjuvant in obesity management and the importance of DPn in optimizing performance.
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Rivera-Huerta, Marisol, Vania Lorena Lizárraga-Grimes, Ibrahim Guillermo Castro-Torres, Mabel Tinoco-Méndez, Lucía Macías-Rosales, Francisco Sánchez-Bartéz, Graciela Guadalupe Tapia-Pérez, Laura Romero-Romero, and María Isabel Gracia-Mora. "Functional Effects of Prebiotic Fructans in Colon Cancer and Calcium Metabolism in Animal Models." BioMed Research International 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/9758982.

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Inulin-type fructans are polymers of fructose molecules and are known for their capacity to enhance absorption of calcium and magnesium, to modulate gut microbiota and energy metabolism, and to improve glycemia. We evaluated and compared the effects of Chicory inulin “Synergy 1®” and inulin from Mexican agave “Metlin®” in two experimental models of colon cancer and bone calcium metabolism in mice and rats. Inulins inhibited the development of dextran sulfate sodium-induced colitis and colon cancer in mice; these fructans reduced the concentration of tumor necrosis factor alpha and prevented the formation of intestinal polyps, villous atrophy, and lymphoid hyperplasia. On the other hand, inulin treatments significantly increased bone densitometry (femur and vertebra) in ovariectomized rats without altering the concentration of many serum biochemical parameters and urinary parameters. Histopathology results were compared between different experimental groups. There were no apparent histological changes in rats treated with inulins and a mixture of inulins-isoflavones. Our results showed that inulin-type fructans have health-promoting properties related to enhanced calcium absorption, potential anticancer properties, and anti-inflammatory effects. The use of inulin as a prebiotic can improve health and prevent development of chronic diseases such as cancer and osteoporosis.
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Ashurov, A. I., Z. U. Sherova, A. S. Nasriddinov, S. R. Usmanova, K. I. Ikromi, and Z. K. Muhidinov. "Macromolecular composition of inulins of various origin in concentrated solution." Proceedings of Universities. Applied Chemistry and Biotechnology 12, no. 2 (July 4, 2022): 279–90. http://dx.doi.org/10.21285/2227-2925-2022-12-2-279-290.

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A research study into the molecular weight distribution of inulins of various origin was conducted to elucidate the mechanism of their self-organization in concentrated solutions. Using the conventional turbidimetric titration method based on integral and differential molecular weight distribution curves, the following inulin samples were examined: commercial girasol (A), experimental girasol (B) and experimental chicory (C). Inulin A and B samples were found to include three macromolecular fractions (isoforms), each exhibiting a narrow molecular weight distribution. An increase in inulin concentration in the solution leads to selforganization of macromolecules, resulting in a more turbid solution at the point of maximum and the appearance of new isoforms. An increase in polymer concentration in inulin A leads to an increase in the aggregates of isoforms 3 and 5. Conversely, in inulin B, aggregates dissolve making isoforms convert from high- to low molecular weights. In inulin C, all four inulin isoforms are clearly represented. An analysis of the interaction of macromolecules in a concentrated solution confirmed the applicability of turbidimetric titration for determining the molecular weight distribution of polymers, along with such costly procedures, as highperformance size exclusion liquid chromatography, ultracentrifugation and light scattering. Research into the properties of unique inulins may significantly expand the range of their practical application.
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Drakos, Antonios, Elpida Tsakiroglou, Vasiliki Evageliou, and Ioanna Mandala. "The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour." Polysaccharides 2, no. 1 (January 19, 2021): 39–46. http://dx.doi.org/10.3390/polysaccharides2010003.

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The quality properties of biscuits with partial replacement of sugar by inulin (at 0, 10, 20 and 30%) and wheat flour by barley flour (at 0, 10, 20, 30 and 40%) were studied. A commercial and a jet milled finer barley flour were used. For all flour substitutions, elevated amounts of inulin led to increased weight and decreased spread ratio of the biscuits. Inulin biscuits, within the same flour composition, were softer than those with no inulin but inulin’s concentration was not statistically important. The incorporation of barley flour resulted in reduced lightness, more evident in the case of the finer barley flour. Inulin also affected the lightness of the biscuits. Phenolic content was affected by the presence of barley flour but no clear trend of inulin’s effect was detected. The interactions between barley substitution, inulin substitution and particle size of the barley flour were important for all studied properties, i.e., weight, spread ratio, hardness, total phenolic content and color.
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Tsatsaragkou, Kleopatra, Lisa Methven, Afroditi Chatzifragkou, and Julia Rodriguez-Garcia. "The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product." Foods 10, no. 5 (April 27, 2021): 951. http://dx.doi.org/10.3390/foods10050951.

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Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture and mouthfeel. Partial replacement with inulin, can provide beneficial nutritional and functional properties. This paper investigated the degree of polymerisation (DP) of two commercial inulins and their influence on baked product properties as a 30% sugar replacer. The two inulins varied substantially in their proportion of longer fructans (32.7% compared to 17.5% of DP > 11). The lower DP inulin led to a cake batter with very similar viscoelastic properties to the standard sugar batter, and subsequently to a very similar baked cake crumb structure, cake texture and mouthfeel. The higher DP inulin led to a more viscous batter, and cake with a less homogenous crumb structure that was perceived to be dryer and more mouthcoating. The subsequent use of the lower DP inulin in a biscuit formulation resulted in a slightly less elastic dough and consequently a softer and less crunchy biscuit. In summary, the success of inulin in providing functional properties that can enable sugar reduction in baked products is dependent on the degree of polymerisation of the inulin and rheological parameters needed in the specific bakery matrix.
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Knudsen, Bach K. E., and I. Hessov. "Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man." British Journal of Nutrition 74, no. 1 (July 1995): 101–13. http://dx.doi.org/10.1079/bjn19950110.

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The recovery of inulin, a naturally occurring β(2→l)-fructan isolated from Jerusalem artichoke (Helianthus tuberosus L.), in the small intestine of man was studied in ileostomy subjects. The ileostomists were given a low-dietary-fibre diet based on white wheat bread and virtually free of inulin, and the same diet with the addition of 10 g and 30 g inulin product respectively, and the recovery and mean transit time (MTT) of inulin were estimated by tracking inulin in ileal effluent. The recovery of inulin was approximately 87% at both ingestion levels. MTT was 4·9 (SE 0·6) h at an intake of 10 g inulin product decreasing to 3·4 (SE 0·3) h at an intake of 30 g Inulin product. A significant change in the fructose: glucose ratio of inulin from ingestion (4·1) to recovery in ileal effluent (4·5–4·7) and a lower recovery of the glucose residue than of the fructose residue of inulin indicate that the low-molecular-weight inulins are more sensitive to hydrolysis than the high-molecular-weight fragments. The loss of inulin during passage through the small intestine is presumably due to hydrolysis by either acids or enzymes and to microbial degradation by the microfiora permanently colonizing the distal small intestine. The concentrations of lactic acid (LA) and short-chain fatty acids (SCFA) in frequently collected ileal effluents on the control day were approximately 6 mmol/l and approximately 55 mmol/l respectively. During periods with inulin ingestion the concentration of LA increased to 18–26 mmol/l (P < 0·052), while the concentration of SCFA ran converse and decreased to 18–32 mmol/l (P < 0·023). The osmotic loads (68 and 204 mosmol/l) associated with the ingestion of inulin product caused minor malabsorption of low-molecular-weight sugars.
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LAVRENČIČ, Andrej, and Ajda KERMAUNER. "Kazalniki in vitro fermentacije in tvorba HMK iz nestrukturnih ogljikovih hidratov pri kuncih." Acta agriculturae Slovenica 118, no. 4 (December 30, 2022): 1. http://dx.doi.org/10.14720/aas.2022.118.4.2778.

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Six pure non-structural carbohydrates (glucose, fructose, sucrose, β-glucan, chicory inulin (inulin-C) and inulin of undefined source (inulin-N)) were incubated anaerobically in the inoculum prepared from rabbit caecum content and the kinetic parameters of <em>in vitro</em> gas production (total potential gas production (B), maximum fermentation rate (MFR), time when MFR was reached (TMFR), lag phase (Lag), the amount of gas (Gas8) and fermentation rate at 8 hours of incubation (FR8)) and volatile fatty acids (VFA) production after 8 hours were determined. MFRs were the greatest and TMFRs the shortest with the fermentation of sugars: glucose (MFR 36.0 ml/h; TMFR 8.6 h), fructose (MFR 38.6 ml/h; TMFR 9.6 h) and sucrose (MFR 33.2 ml/h; TMFR 9.4 h). Fermentation was the lowest in β-glucan (MFR 12.5 ml/h; TMFR 15.3 h), while fermentation of the two inulins was very different: fermentation of inulin-N was intensive and fast and similar to sugars (MFR 32.3 ml/h; TMFR 8.3 h), while inulin-C fermented slowly and with low intensity (MFR 30.5 ml/h; TMFR 11.5 h). VFA production after 8 hours of incubation was the highest for simple sugars and inulin-N, low for inulin-C, and the lowest for β-glucan (<em>p</em> &lt; 0.05). The molar proportion of acetic acid was lower in sugars and inulin-N than in inulin-C and β-glucan, which had the lowest molar proportion of butyric acid (<em>p</em> &lt; 0.05)
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Lv, Kaihe, Haokun Shen, Jinsheng Sun, Xianbin Huang, and Hongyan Du. "Acylated Inulin as a Potential Shale Hydration Inhibitor in Water Based Drilling Fluids for Wellbore Stabilization." Molecules 29, no. 7 (March 24, 2024): 1456. http://dx.doi.org/10.3390/molecules29071456.

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Shale hydration dispersion and swelling are primary causes of wellbore instability in oil and gas reservoir exploration. In this study, inulin, a fructo-oligosaccharide extracted from Jerusalem artichoke roots, was modified by acylation with three acyl chlorides, and the products (C10-, C12-, and C14-inulin) were investigated for their use as novel shale hydration inhibitors. The inhibition properties were evaluated through the shale cuttings hot-rolling dispersion test, the sodium-based bentonite hydration test, and capillary suction. The three acylated inulins exhibited superb hydration-inhibiting performance at low concentrations, compared to the commonly used inhibitors of KCl and poly (ester amine). An inhibition mechanism was proposed based on surface tension measurements, contact angle measurements, Fourier-transform infrared analysis, and scanning electron microscopy. The acylated inulin reduced the water surface tension significantly, thus, retarding the invasion of water into the shale formation. Then, the acylated inulin was adsorbed onto the shale surface by hydrogen bonding to form a compact, sealed, hydrophobic membrane. Furthermore, the acylated inulins are non-toxic and biodegradable, which meet the increasingly stringent environmental regulations in this field. This method might provide a new avenue for developing high-performance and ecofriendly shale hydration inhibitors.
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Escobar-Ledesma, Freddy R., Vanessa E. Sánchez-Moreno, Edwin Vera, Valerian Ciobotă, Paul Vargas Jentzsch, and Lorena I. Jaramillo. "Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador." Molecules 25, no. 21 (November 1, 2020): 5067. http://dx.doi.org/10.3390/molecules25215067.

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Inulin is a polysaccharide of fructose widely used in the food and pharmaceutical industry due to its physicochemical properties and technological applications. Inulin from jicama (Smallanthus sonchifolius) and cabuya (Agave americana) was obtained. The steps for inulin obtention were: raw material preparation, extraction and purification. The extraction conditions were determined using a random design with three levels of stirring speed (0, 130 and 300 rpm), and a 32 factorial experimental design with three levels of temperature (40, 60 and 80 °C) and solid:liquid ratio (1:2, 1:3 and 1:5 S:L). The results showed that the best extractions conditions for jicama were 130 rpm, 75 °C, 1:5 S:L and 25 min; while for cabuya were 80 °C, 300 rpm, 1:5 S-L and 100 min. The weight average molecular weight of inulin from jicama and cabuya were 5799.9 and 4659.75 g/mol, respectively. The identity of the obtained inulin from jicama and cabuya were confirmed by infrared (IR) and Raman spectroscopy. In addition, scanning electron microscopy, differential scanning calorimetry and thermogravimetry analyses were performed to characterize both inulins.
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Rakhmonberdiev, Gappar, Komila Ibragimova, Jasur Tilakov, and Arslon Khusenov. "Isolation and comparative study of various polymorphic forms of inulin." E3S Web of Conferences 434 (2023): 02025. http://dx.doi.org/10.1051/e3sconf/202343402025.

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Various forms of inulin, differing in structure and solubility in water, have been isolated and identified. A comparative reaction of periodate oxidation of α-, β- and γ-inulin was carried out. It was determined that the highest oxidation level and the rate of formation of aldehyde groups among the polymorphic forms of the polysaccharide are characteristic of α-inulin. Different forms of inulin, displaying variations in structure and solubility in water, have been successfully isolated and identified. To gain insights into their chemical properties, a comparative study involving periodate oxidation was conducted on α-, β-, and γ-inulin. The results of the study revealed that α-inulin exhibited the highest level of oxidation and the fastest rate of aldehyde group formation among the various polymorphic forms of the polysaccharide. This finding suggests that α-inulin possesses unique chemical reactivity and characteristics compared to the other forms studied. The investigation into the periodate oxidation of inulin polymorphic forms provides valuable information on their respective chemical profiles, aiding in the understanding of their diverse behaviors and potential applications in various fields. This research contributes to the broader knowledge of inulin's properties and may pave the way for its targeted use in specific applications based on its distinctive characteristics.
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Dissertations / Theses on the topic "Inulin"

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Pinto, João Miguel Ramos Vieira. "Impacto da ingestão de fibras alimentares na microbiota intestinal humana: o caso da inulina e amido resistente." Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10780.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciado em Ciências da Nutrição
A inulina e o amido resistente são dois tipos de fibra alimentar que quando consumidos têm a capacidade de estimular seletivamente o crescimento de vários grupos de bactérias presentes na microbiota intestinal por resistirem à ação das enzimas digestivas humanas sendo, portanto, total ou parcialmente digeridos no cólon. A microbiota intestinal humana é constituída por milhares de microrganismos que interagem entre si. Objetivo: O objetivo desta revisão é rever a influência da ingestão de inulina e amido resistente na composição da microbiota intestinal humana. Metodologia: Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso a bases de dados eletrónicas: Pubmed, Google Scholar e Science Direct. Foram apenas considerados estudos em humanos. Após seleção, foram incluídos 92 artigos na presente revisão. Resultados: Ao longo do processo fermentativo da inulina e do amido resistente no trato gastrointestinal, ocorre um aumento na abundância de grupos de bactérias específicos que demonstram uma ação essencial na saúde e manutenção da microbiota intestinal: Ruminococcus bromii, Bifidobacterium, Lactobacillus, Faecalibacterium e Eubacterium. Ainda assim, doses distintas produziram resultados distintos, podendo este aumento ser mais ou menos exacerbado. Conclusão: O consumo de inulina e amido resistente demonstra alterar beneficamente a composição da microbiota intestinal.
Inulin and resistant starch are two types of dietary fiber that, when consumed, have the ability to selectively stimulate the growth of various groups of bacteria present in the intestinal microbiota by resisting the action of human digestive enzymes and, therefore, being totally or partially digested in the colon. The human gut microbiota is made up of thousands of interacting microorganisms. Objective: The aim of this review is to review the influence of inulin and resistant starch ingestion on the composition of the human gut microbiota. Methodology: This review was prepared through an online bibliographic search using electronic databases: Pubmed, Google Scholar and Science Direct. Only human studies were considered. After selection, 92 articles were included in this review. Results: During the fermentation process of inulin and resistant starch in the gastrointestinal tract, there is an increase in the abundance of specific groups of bacteria that demonstrate an essential action in the health and maintenance of the intestinal microbiota: Ruminococcus bromii, Bifidobacterium, Lactobacillus, Faecalibacterium and Eubacterium. Even so, different doses produced different results, and this increase can be more or less exacerbated. Conclusion: The consumption of inulin and resistant starch has been shown to beneficially alter the composition of the intestinal microbiota.
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Oliveira, Rafael Augustus de 1979. "Estudo da secagem em dois tipos de secadores : avaliação dos parametros operacionais e comportamento do material seco." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256964.

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Orientador: Kil Jin Park
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: No processo de secagem, a utilização de equipamentos que promovem um incremento nos coeficientes de transferência é de grande interesse. A secagem vibro-fluidizada se baseia na passagem de um fluxo de ar aquecido através do leito do material colocado sobre uma grade distribuidora de ar, aliado ao efeito mecânico da agitação do leito do secador. É utilizada para materiais termolábeis, que requerem tempos de residência curtos, altas taxas de secagem e baixas temperaturas de secagem, tais como: materiais granulares, pastas e pós; tanto para materiais farmacêuticos, biológicos e alimentares. Neste estudo pretendeu-se então, submeter materiais biológicos a um processo de secagem utilizando diversos dispositivos e avaliar o comportamento da secagem, consumo de energia, propriedades do material e extração de componente. Os secadores utilizados foram: secador vibrofluidizado (patente PI 9302443-6 e auxílio FAPESP n°: 00/05543-2) e secador agitador/misturador (patente PI 0506639-5). O processo de secagem foi avaliado com grãos de milho no secador vibrofluidizado e batata e raízes de yacon no secador agitador/misturador. Realizaram-se o levantamento do tempo de residência com análise de imagens e seleção manual; levantamento da perda de carga e do perfil de velocidade no secador vibrofluidizado com sistemas aberto e fechado. A partir dos testes para levantamento da distribuição do tempo de residência, foi desenvolvida uma metodologia para avaliação da quantidade de traçador na massa de produtos com base somente em imagens digitais das amostras. Com isso é possível encontrar valores de tempo de residência sem o uso de práticas manuais e, consequentemente, trabalhosas. Levantamento do tempo de residência foi também realizado no secador agitador/misturador que pode ser utilizado tanto como secador contínuo como secador a batelada. Esse secador permite a aplicação de vácuo e de energia radiante infravermelha durante a secagem. Foi utilizado, ainda, na secagem de batata e raiz de yacon e na avaliação destes recursos tecnológicos. A extração de inulina proveniente das raízes de yacon foi avaliada. A utilização de temperaturas de secagem mais altas resultou em um maior consumo de energia por quilograma de água retirada do produto, enquanto que a aplicação de energia infravermelha durante a secagem reduziu o tempo de secagem e, consequentemente, a energia elétrica gasta. A influência dos parâmetros operacionais de secagem não se mostrou significativa estatisticamente na extração de inulina a partir de raízes secas de yacon
Abstract: In the drying process, the use of equipments which promote an increment in the transfer coefficients is of great interest. The vibrofluidized drying is based on the passage of a warm air flow through the bed of the material put on an air distributing grille, allied to the mechanical effect of the agitation of the drying bed. It is used for thermo sensible materials, which request short residence times, high drying taxes and low drying temperatures, such as: granular materials, pastes and powders; so much for pharmaceutical, biological and food materials. In this project it was intended then, to submit biological materials to a drying process using several devices and to evaluate the behavior of the drying, energy consumption, material properties and component extraction. The used dryers were: vibrofluidized dryer (patent PI 9302443-6 and FAPESP financial support n°: 00/05543-2) and agitator/mixer dryer (patent PI 0506639-5). The drying process was evaluated with corn grains in the vibrofluidized dryer and potato and yacon roots in the agitator/mixer dryer. The survey of the residence time with analysis of images and manual selection; the survey of pressure drop and air velocity profile in the vibrofluidized dryer in open and closed systems were also carried out. Starting from the survey of the residence time distribution, a methodology was developed for evaluation of the tracer amount in the mass of products based on only digital images of samples. In this way, it is possible to find residence time without using manual procedures and, consequently, laborious. Survey of the residence time was accomplished also in the agitator/mixer dryer which can be used as continuous dryer as well as batch dryer. This dryer allows vacuum and infrared radiant energy application during drying. It was used, even, in potato and yacon root drying and in the evaluation of these technological devices. The extraction of inulin originated from yacon roots was also evaluated. The use of higher drying temperatures resulted in a larger consumption of energy per kilogram of removed water from product, while the infrared energy application during drying reduced the drying time and, consequently, the consumed electric energy. The influence of drying operational parameters was not statistically significant in the extraction of inulin from dried yacon roots
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola
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Rodrigues, Cinthia Soares 1985. "Desenvolvimento de barras de cereais com ingredientes prebióticos e probiótico." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256000.

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Orientador: Caroline Joy Steel
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As barras de cereais surgiram como uma alternativa aos confeitos tradicionais e apresentam alto potencial de inovação, possibilitando a incorporação de ingredientes funcionais. As barras de cereais são produtos de grande interesse comercial por sua facilidade de consumo, além do apelo de saudável e de ser fonte de fibras. Com o advento dos alimentos funcionais, surgiu o interesse em se avaliar o comportamento das barras de cereais com ingredientes funcionais como as fibras prebióticas e as culturas probióticas, objetivo final deste estudo. Foram considerados aspectos nutricionais, de qualidade microbiológica e sensorial. Inicialmente, foi estudado o perfil das barras de cereais comerciais para direcionar a elaboração de novas formulações e foi verificado os baixos índices de fibras e diferenças nos parâmetros de textura e umidade, devido à grande variabilidade de ingredientes utilizados. Definida uma formulação controle, as concentrações de fibras prebióticas (inulina e fruto-oligossacarídeos) foram avaliadas por meio de delineamento composto central rotacional (DCCR), tendo como variáveis respostas os parâmetros: atividade de água, firmeza instrumental e umidade. As formulações com teores de fibras prebióticas superiores a 3,5 % foram analisadas sensorialmente e estiveram na região de aceitação positiva, entre gostei ligeiramente (6,0) e gostei muito (8,0). A formulação prebiótica com 10,5 % de fibras, similar (p = 0,05) em aceitação à formulação controle, foi selecionada para a adição da cultura probiótica na tentativa de se elaborar uma barra de cereais simbiótica. Análises físico-químicas e microbiológicas foram realizadas ao longo de 60 dias de armazenamento. A tentativa de fornecer probióticos em uma matriz de cereais enfrentou desafios durante o processamento e armazenamento do produto final, ficando as barras de cereais com quantidades viáveis para a alegação probiótica, apenas por 15 dias
Abstract: Cereal bars have emerged as an alternative to traditional confectionery and have a high potential for innovation, enabling the incorporation of functional ingredients. Cereal bars are products of great commercial interest for their ease of consumption and the possibility of incorporating ingredients, besides their health and source of fiber appeal. With the advent of functional foods, the interest in assessing the behavior of cereal bars with functional ingredients such as prebiotic fibers and probiotic cultures, ultimate goal of this study, increased. The nutritional, microbiological and sensory quality of the cereal bars was considered. Initially, the profile of commercial cereal bars was studied to drive the development of new formulations. Low levels of dietary fiber and differences in the parameters of texture and moisture, due to the great variability of ingredients used, were found. A control formulation was defined and the concentrations of prebiotic fibers (inulin and fructo-oligosaccharides) were evaluated by means of a central composite rotational design (CCRD), having as response variables the quality parameters: water activity, instrumental firmness and moisture. Formulations with prebiotic fiber content higher than 3.5% were analyzed sensorially and were in the region of positive acceptance between "liked slightly¿ (6.0) and "liked very much¿ (8.0). The prebiotic formulation with 10.5% dietary fiber, similar (p = 0.05) in acceptance to the control formulation, was selected for the addition of the probiotic culture in an attempt to develop a symbiotic cereal bar. Physical-chemical and microbiological analyzes were carried out over 60 days of storage. The aim of providing probiotics in a matrix of grains presented challenges faced during processing and storage of the final product, concluding that the cereal bars had viable quantities to claim as probiotic only for 15 days
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
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Pereira, Roseli Aparecida Claus Bastos [UNESP]. "Extração e utilização de frutanos de Yacon (Polymnia sonchifolia) na funcionalização de alimentos." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/101839.

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Atualmente, o consumidor está cada vez mais exigente por alimentos nutritivos e higienicamente seguros. Estudos têm sido conduzidos para o desenvolvimento de novos produtos e para assegurar as propriedades e os efeitos dos alimentos funcionais sobre o organismo humano. O yacon pode ser considerado alimento funcional pelo seu teor de frutooligossacarídeos (FOS), os quais não são digeridos pelo organismo humano, passando inertes através do trato digestório, fornecendo poucas calorias. Diante da crescente exigência do consumidor e da importância de se obter produto de valor agregado (simbiótico = yacon e bifidum), este estudo teve por objetivos verificar os adequados procedimentos para a extração e purificação de frutanos de yacon na utilização da funcionalização de alimentos definindo um protocolo dos procedimentos para produção de uma base alimentar contendo frutanos consorciados com probióticos Bifidobacterium bifidum e avaliar qualitativa e quantitativamente a ação funcional da base alimentar projetada em modelo experimental. O processo de aquecimento do yacon foi feito à 90°C por 10 minutos, utilização de 0,5% de ácido cítrico e pré-capa com diatomácea CA/150 e CA/500 resultando na secagem em um produto de coloração clara. O controle das condições de temperatura na entrada (250°C) e saída (110°C) resultou em menor gasto de energia, clareamento do produto e baixa porcentagem de umidade. Para a avaliação do efeito do extrato desidratado de yacon com Bifidobacterium bifidum sobre desenvolvimento ponderal, glicemia, colesterol total, triglicérides, alanina amino transferase (ALT), aspartato amino transferase (AST), histologia do fígado, 24 ratos Wistar foram tratados por 59 dias. O ensaio foi conduzido com 8 animais (sendo 4 machos e 4 fêmeas) para cada grupo...
Nowadays, consumers demand more nutritional and hygienically safe food products. Studies have led to the development of new products, guaranteeing the properties e effects of functional food products on humans. Yacon may be considered a functional product, owing to its fructooligosaccharides (FOS) content, which is not metabolized by the human organism, passing inertly through the digestive tract, providing a few calories. Before the growing consumer´s demand and the importance of an aggregated- value product (symbiotic = yacon and bifidum), this study aimed at verifying the suitable procedures for the extraction and purification of yacon fructans to functionalization in food products, thus defining a protocol for the production of a food basis containing fructans along with probiotic Bifidobacterium bifidum, and assess both qualitatively and quantitatively the functional action of the food basis projected in an experimental model. Yacon was heated at 90°C, for 10 minutes, with 0,5% of citric acid and Diatomacea CA/150 and CA/500 pre-cover, resulted, in the drying, in a clear coloration product. The control of temperature conditions at the beginning (250°C) and at the end (110°C) resulted in less energy expenditure, whitening of the product and low humidity percentage. To asses the effect of dehydrated extract of yacon with Bifidobacterium bifidum on ponderal development, glycemia, total cholesterol, triglycerides, alanine aminotransferase (ALT), aspartate aminotransferase (AST), liver histology, 24 Wistar rats were treated for 59 days. The experiment was carried out with 8 animals (4 males and 4 females) for each group: control, dehydrated extract of yacon and dehydrated extract of yacon with bifidum. The animals were sacrificed on the 60th day, and the blood was collected through exsanguination... (Complete abstract click electronic access below)
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5

Jahnz, Ulrich. "Screening-Automation auf Basis hohlkugelverkapselter Zellen und enzymatische Bildung von Difructoseanhydrid III aus Inulin unter thermophilen Bedingungen (Screening, Charakterisierung, Immobilisierung) /." [S.l. : s.n.], 2001. http://deposit.ddb.de/cgi-bin/dokserv?idn=963220950.

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6

Trabs, Kathrin. "Thermisch induzierte Veränderungen von Inulin: Strukturelle und funktionelle Konsequenzen." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2013. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-113357.

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Die trockene, offene Erhitzung von Inulin im Bereich zwischen 100 und 220 °C resultiert in einem Abbau der Fructanketten. Dabei entsteht in Abhängigkeit vom pH-Wert ein weites Spektrum an Abbauprodukten, primär Mono- und Disaccharide, vorrangig Fructose und verschiedene Di-D-Fructose Dianhydride (DFDA). Da bisher nur ein DFDA als kommerzieller Standard erhältlich ist, wurden aus einem Inulinkaramell nach Aufreinigung per Flash-Chromatographie und semipräparativer HPLC-RI vier DFDA isoliert und identifiziert. Dabei handelt es sich um α-D-Fruf-1,2´:2,3´-β-D-Fruf (DFA III), α-D-Fruf-1,2´:2,1´-α-D-Fruf (DFA VII), β-D-Fruf-1,2´:2,1´-β-D-Fruf und α-D-Fruf-1,2´:2,1´-β-D-Fruf (DFA I). Eine fünfte Verbindung wurde als α-D-Fruf-1,2´-β-D-Fruf identifiziert, welches vermutlich aus α-D-Fruf-1,2´:2,6´-β-D-Fruf (DFA V) freigesetzt wird. Während unter sauren Bedingungen vor allem Fructose bestimmt wurde, kommt es unter basischen Erhitzungsbedingungen verstärkt zur Bildung löslicher, farbiger Verbindungen. Durch einen basischen Zusatz kann außerdem die antioxidative Wirksamkeit der Inulinkaramelle gesteigert werden, wobei wahrscheinlich besonders die farbigen Verbindungen für die antioxidative Wirkung verantwortlich sind. Die präbiotische Wirkung kann durch die Erhitzung nicht gesteigert werden, wird jedoch bei moderaten Erhitzungsbedinungen (etwa 160 °C) nicht verrringert. Durch eine gezielte Erhitzung kann Inulin so verändert werden, dass sich neue Eigenschaften und damit auch neue Einsatzmöglichkeiten in der Lebensmittelindustrie ergeben.
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7

Pivetta, Mayara Rodrigues. "Obtenção de fontes prebióticas alternativas e uso em rações de frango de corte." Botucatu, 2016. http://hdl.handle.net/11449/140145.

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Orientador: Luciana Francisco Fleuri
Resumo: As inulinases catalisam a hidrólise da inulina, produzindo inulo-oligossacarídeos, frutose e glicose, por isso, possuem várias aplicações industriais. A fermentação submersa é mais usada na produção industrial de inulinase, contudo a fermentação em estado sólido tem demonstrado bons resultados quanto à obtenção de enzimas a baixo custo. O yacon (Smallanthus sonchifolius) é um tubérculo com alta concentração de antioxidantes e frutanos e por isso tem atraído o interesse na área de alimentos. A fermentação em estado sólido utilizando o yacon como substrato possui potencial para a produção de enzimas e também para utilização na alimentação animal. Objetivou-se com este trabalho avaliar a produção de inulinases utilizando 16 espécies fúngicas filamentosas cultivadas em fermentação em estado sólido utilizando resíduos agroindustriais como substrato, bem como identificar a melhor combinação substrato/micro-organismo para utilização do preparado enzimático sólido como prebiótico em rações de frango de corte. A atividade da inulinase foi muito superior com a utilização da farinha de yacon como substrato em fermentação em estado sólido em relação ao farelo de trigo, farelo de soja e bagaço de cana-de-açúcar, independente do fungo utilizado. As inulinases provenientes da farinha de yacon demonstraram grande amplitude de pH e temperatura, independente do micro-organismo fermentante. O preparado enzimático sólido de farinha de yacon com Aspergillus niger 40018 apresentou alta atividade d... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Inulinases catalyze the inulin hydrolysis, yielding inulo-oligosaccharides, fructose and glucose, therefore, they have many industrial applications. The submerged fermentation is more used at inulinase industrial production, however the solid state fermentation (SSF) has showed good results regarding to low cost enzymes. The yacon (Smallanthus sonchifolius) is a tuber root with high content of antioxidants and fructans and because of this it has attracted interest of food area. The solid state fermentation using the yacon root as substrate has potential to produce enzymes and to use in animal feeding. The aim of this work was to evaluate the inulinase production of 16 filamentous fungal species growing in solid state fermentation (SSF) on agroindustrial wastes as substrate, as well as to identify the best combination substrate/microorganism of the solid enzymatic preparation (SEP) to use as prebiotic in broilers diets. The inulinase activity was higher with yacon flour than wheat bran, soybean bran and sugarcane bagasse, independently of fungus. The inulinases from yacon flour showed large pH and temperature amplitude, independently of fungus. The SEP of yacon flour and Aspergillus niger 40018 showed high lipase and antioxidant activity and high fructooligosaccharides and it was selected to further trials with broilers. There was no alteration on performance, caecum pH and lipid profile with the SEP. The SEP promoted a stronger reduction of Salmonella Enteritidis number afte... (Complete abstract click electronic access below)
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8

Souza, Cínthia Hoch Batista de. "Desenvolvimento de margarina probiótica e simbiótica: viabilidade do probiótico no produto e resistência in vitro." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-17112010-174506/.

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O presente trabalho teve como objetivo verificar a viabilidade da cepa probiótica Bifidobacterium animalis subsp. lactis Bb-12 incorporado em margarina, suplementada com inulina, concentrado protéico de soro (WPC) e concentrado de caseína (CMP), bem como avaliar as características do produto e a resistência do probiótico às condições simuladas do trato gastrintestinal humano. Foram produzidos 7 diferentes tipos de margarinas de mesa (60% de lipídios: 60 % de óleo de palma + 40% de óleo de canola), empregando-se um modelo de mistura, onde inulina, WPC e CMP foram as variáveis estudadas. Uma formulação controle foi produzida (M8), sem adição desses ingredientes. A utilização da mistura do óleo de palma com óleo de canola favoreceu nutricionalmente as formulações, fornecendo produtos contendo ácidos graxos essenciais em sua composição e ausência de ácidos graxos trans. As formulações M1 a M7, exceto a formulação M2 após o 21º dia de armazenamento, apresentaram populações satisfatórias de Bb-12 para um alimento probiótico, com populações acima de 6 log UFC/g durante 35 dias de armazenamento. Margarinas suplementadas com inulina apresentaram populações satisfatórias durante todo o armazenamento, atingindo populações de 8,01 log UFC/g ao 35º dia (M1). Além disso, M3 e M6, revelaram populações de Bb-12 de 6,87 log UFC/g e 7,27 log UFC/g (dia 35), respectivamente. Por outro lado, M8 não foi caracterizada como margarina probiótica, uma vez que apresentou populações abaixo de 6 log UFC/g, já ao 1º dia de armazenamento. Embora WPC seja utilizado em pesquisas para aumentar a viabilidade de probióticos em alimentos, a suplementação de margarina com WPC sem inulina ou CMP não resultou em populações satisfatórias de Bb-12, apresentando decréscimo de 7,82 (dia 1) para 4,64 log UFC/g (M2, dia 35) (p<0,05). Durante todo o ensaio de resistência in vitro, Bb-12 apresentou sobrevivência significativamente superior (p<0,05) em M1 e revelou populações acima de 6 log UFC/g após 6h de ensaio mesmo ao 28º dia. As populações observadas para M2 diminuíram drasticamente durante o ensaio in vitro (5 log UFC/g após 2h no dia 7). Para as outras formulações, as populações de Bb-12 diminuíram 2 log UFC/g após 2h de ensaio in vitro. Entretanto, M1, M2 e M5 (dias 14 e 28) revelaram aumento significativo nas populações de Bb-12 (p<0,05) entre a fase gástrica (2h) e a segunda fase entérica (6h). As margarinas suplementadas com inulina, principalmente M1, revelaram decréscimo significativo no pH durante todo o armazenamento (p<0,05). Entretanto, isto não afetou a qualidade sensorial dos produtos, uma vez que não foram detectadas diferenças significativas entre as formulações após 7 e 14 dias de armazenamento (p>0,05). A suplementação de margarina com inulina e CMP garantiu populações apropriadas de Bb-12 durante o armazenamento estudado pelo menos até o 28º dia. Além disso, contribuiu para sua sobrevivência durante o ensaio de resistência in vitro. Os resultados revelaram que a margarina apresenta-se como uma matriz alimentar adequada para administração de Bb-12, principalmente quando a inulina foi adicionada.
This study aimed to determine the viability of probiotic Bifidobacterium animalis subsp. lactis Bb-12 incorporated in margarine, with inulin, whey protein concentrate (WPC) and caseinomacropeptide (CMP) supplementation. In addition, the in vitro resistance of Bb-12 incorporated in margarine and related properties were evaluated. Seven margarine-making trials (60% of fat: 60% of palm oil +40% canola oil) were produced, using a mixture model, where inulin, WPC and CMP were the variables studied. Also, a control formulation without these ingredients was manufactured. The use of blending palm oil with canola oil improved the margarine formulations nutritionally, providing products containing essential fatty acids in its composition and absence of trans fatty acids. The formulations M1 to M7, except M2 after 21 days of storage, revealed satisfactory Bb-12 populations for a probiotic food, with counts above 6 log CFU/g during 35 days of storage at 5±1ºC. Margarines supplemented with inulin presented suitable Bb-12 populations throughout the whole storage period, reaching up to 8 log CFU/g by the end of storage (M1). Also, M3 and M6, revealed Bb-12 populations of 6.87 log CFU/g and of 7.27 log CFU/g (day 35), respectively. In contrast, M8 was not characterized as probiotic margarine, since it showed Bb-12 populations below 6 log CFU/g on day 1. Even though whey protein is largely employed in probiotic foods, margarine supplementation with WPC without inulin or CMP did not lead to Bb-12 satisfactory populations, decreasing from 7.82 (day 1) to 4.64 log CFU/g (M2, day 35) (p<0.05). During the whole in vitro assays, Bb-12 survived significantly better (p<0.05) in M1 and revealed populations above 6 log CFU/g after 6h even after 28 days. M2 populations decreased drastically during the in vitro assays for all storage period tested (reduction of 5 log CFU/g after 2h of in vitro assays on day 7 and populations of 2.8 log CFU/g after 6h). For the other formulations, Bb-12 populations decreased 2 log CFU/g after 2h of the in vitro assays. However, for M1, M2 and M5 (on day 14 and 28) the populations of Bb-12 increased significantly (p<0.05) between the gastric phase (2h) and the enteric phase (6h). Formulations containing inulin, mainly M1, showed a significant decrease in pH values during the whole storage period (p<0.05). However, this ingredient did not affect the sensory quality of products, since no significant differences between formulations after 7 and 14 days of storage were observed (p>0.05). The supplementation of margarine with inulin and CMP guaranteed appropriate Bb-12 populations during storage for at least 28 days, and also contributed for its survival throughout the in vitro assays. Therefore, margarine might be considered an appropriate food matrix for Bb-12 survival, mainly when inulin is also added.
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9

Fante, Luciane. "Estudo da cinética de branqueamento e de secagem por ar quente e liofilização do alho (Allium sativum L.)." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2011. http://hdl.handle.net/10183/28865.

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O alho (Allium sativum L.) originário das zonas temperadas da Ásia Central é uma planta herbácea da família Alliaceae; possui como principais constituintes funcionais a alicina e a inulina. A alicina é um componente ativo e responsável pelo cheiro característico e atividade antimicrobiana, enquanto que a inulina é classificada como prebiótico e como fibra alimentar solúvel por ser resistente à digestão na parte superior do trato intestinal. Neste trabalho foram estudadas as propriedades físico-químicas do alho in natura, além do processo de branqueamento em água e vapor e a desidratação por ar quente e liofilização no alho. Os bulbos de alho foram limpos e selecionados considerando a ausência de injúrias visuais e infecções, bem como a uniformidade de tamanho e cor. O alho in natura apresentou umidade de 64,15±0,09 %, atividade de água de 0,986±0,001, sólidos solúveis de 36,00±0,85 °Brix e pH de 6,41±0,008. As concentrações de inulina, glicose e frutose foram de 56,62±0,89, 2,37±0,03 e 2,23±0,05 g/100g de matéria seca respectivamente. Os bulbilhos do alho foram descascados e cortados em rodelas com diâmetros de 15±2,40 mm e espessuras de 1±0,35 mm. A seguir as amostras passaram pelo processo de branqueamento em água previamente aquecido a 80 e 90 °C e em vapor a 100 °C à pressão atmosférica. Foram empregados tempos de 1, 2, 4, 6, 8 e 10 minutos em ambos os casos. Nesta etapa verificou-se o efeito do tempo e temperatura de branqueamento sobre a atividade das enzimas peroxidase, polifenoloxidase e inulinase e, mediram-se os parâmetros de cor L*, a* e b*, avaliando-se a cinética de inativação dessas enzimas e das mudanças de cor. A análise das concentrações de inulina, glicose e frutose foram realizadas para as melhores condições de branqueamento utilizando Cromatografia Líquida de Alta Eficiência. A melhor condição de branqueamento foi obtida no vapor por 4 minutos, onde não se observaram mudanças na textura, com redução da atividade enzimática de 93,53 %, 92,15 % e 81,96 % para a peroxidase, polifenoloxidase e inulinase respectivamente. Nesta condição a concentração da inulina diminuiu 3,72 %, enquanto que a glicose aumentou 0,67 % e a frutose 0,55 %, quando comparadas ao alho in natura, devido à atividade residual da inulinase. Durante o branqueamento em água e vapor o parâmetro de cor L* aumentou com o tempo, tornando as amostras mais claras, enquanto que a* e b* diminuíram, obtendo-se rodelas mais esverdeadas e azuladas. Na secagem, as rodelas de alho sem ou com branqueamento em vapor por 4 minutos, foram levadas a um secador de ar forçado às temperaturas de 50, 60 e 70 °C durante 6 horas. Para a liofilização as rodelas foram previamente congeladas a -80 °C por 24 horas e dispostas em bandejas dentro de um liofilizador empregando pressão de 64 μmHg, onde permaneceram por tempo médio de 48 horas. Ao estudar a cinética de secagem em ar forçado usando os modelos propostos por Henderson-Pabis, Page e Newton constatou-se o aumento da constante da taxa de secagem com o aumento da temperatura e com o uso do branqueamento. Os valores de umidade e de atividade de água no equilíbrio, obtidos a partir da porção assintótica das curvas de secagem em condições dinâmicas, estiveram na faixa de 0,086 a 0,102 g/g de matéria seca e de 0,376 a 0,521 aw respectivamente, sendo estes menores com o aumento da temperatura e com emprego do branqueamento. Posteriormente as amostras desidratadas por ar quente e liofilização, foram moídas para medição dos parâmetros de cor, tamanho de partículas e determinação dos teores de inulina, glicose e frutose, temperatura de transição vítrea e observação da microestrutura por microscopia eletrônica de varredura. As amostras liofilizadas tiveram valores de L* significativamente maiores, e parâmetros de a* e b* menores que as amostras desidratadas em ar forçado, sendo as amostras liofilizadas mais claras, esverdeadas e azuladas, próxima à cor do alho in natura. Também foi encontrado a diminuição da concentração de inulina e aumento dos teores de glicose e frutose nas amostras desidratadas, indicando a possível hidrólise da inulina, podendo estar relacionada à atividade residual da enzima inulinase. Também foi observado nas amostras branqueadas menores concentração de inulina, glicose e frutose, que quando não branqueadas, devido à possível lixiviação na água. Nas amostras liofilizadas os diâmetros médios das partículas foram de 79,35 μm e 104,79 μm no alho sem e com branqueamento respectivamente, sendo menores que às desidratadas em ar quente que variaram de 119,28 μm à 302,04 μm, observando-se, por microscopia eletrônica, menores danos na superfície das amostras liofilizadas, pois este processo origina menor contração e conseqüentemente menor rugosidade nas amostras quando comparado com a secagem em ar. As temperaturas de transição vítrea do alho desidratado em pó variaram de 99,39±1,98 °C à 120,15±3,80 °C, sendo maior quanto menor o valor de atividade de água, confirmando o efeito plasticizante da água.
Garlic (Allium sativum L.) originated in the temperate zones of Central Asia and is a herbaceous plant of the Alliaceae family; its main functional components are allicin and inulin. Allicin is the active component responsible for the characteristic odor and anti-microbial activity, whereas inulin is classified as a prebiotic substance and as a soluble dietary fiber since it is resistant to digestion in the small intestine. The physicochemical properties of garlic in natura were studied in the present work, and also the processes of water and steam blanching and dehydration in hot air and by freeze-drying. The garlic cloves were cleaned and selected considering the absence of visual injuries and infections and also uniformity of size and color. The in natura garlic presented a moisture content of 64.15±0.09 %, water activity of 0.986±0.001, soluble solids of 36.00±0.85 °Brix and pH of 6.41±0.008. The inulin, glucose and fructose concentrations were 56.62±0.89, 2.37±0.03 and 2.23±0.05 g/100g of dry matter, respectively. The garlic cloves were peeled and cut into slices with diameters of 15±2.40 mm and thicknesses of 1±0.35 mm. The samples were submitted to blanching in water baths previously heated to 80 and 90 ºC and, steam at a temperature of 100 ºC at atmospheric pressure. Times of 1, 2, 4, 6, 8 and 10 minutes were employed for both water and steam blanching. At this stage the effects of blanching time and temperature on the activities of the enzymes peroxidase, polyphenoloxidase and inulinase were determined, and the color parameters of L*, a* and b* were measured, evaluating the kinetics of inactivation of these enzymes and the color changes. The concentrations of inulin, glucose and fructose were determined by high performance liquid chromatography in the samples treated with the best of the blanching conditions. The best blanching conditions were obtained using steam for 4 minutes. Under these conditions no changes in texture were observed, and the enzymatic activities were reduced by 93.53 %, 92.15 % and 81.96 % for peroxidase, polyphenoloxidase and inulinase, respectively. Under these conditions the inulin concentration decreased by 3.72 % and the glucose and fructose concentrations increased by 0.67 % and 0.55 %, respectively, when compared to the in natura garlic, due to the residual inulinase activity. The color parameter L* increased with time during both steam and water blanching, whereas a* and b* decreased, obtaining slices which were greener and bluer. For drying, the garlic slices, with or without steam blanching for 4 minutes, were placed in forced air dryers at 50, 60 and 70 ºC for 6 hours. For freeze drying, the slices were previously frozen at -80 ºC for 24 hours and then placed in trays in the freeze drier at a pressure of 64 μmHg, where they remained for a mean time of 48 hours. The models proposed by Henderson-Pabis, Page & Newton were used to study the drying kinetics, and it was shown that the drying rate constant increased with increase in temperature and with the use of blanching. The equilibrium values for moisture content and water activity (aw), obtained from the asymptotic part of the drying curves under dynamic conditions, were in the range from 0.086 to 0.102 g/g of dry matter and from 0.376 to 0.521 respectively, these values decreasing with increase in temperature and with the use of blanching. After drying the samples using both hot air and freeze-drying, they were ground for subsequent determination of the color parameters, particle size, inulin, glucose and fructose contents and glass transition temperatures, and for observation of the microstructure by scanning electronic microscopy. The freeze-dried samples showed significantly higher values for L* and lower values for a* and b* than the samples dried by forced air, and thus the freeze-dried samples were lighter in color and more greenish or bluish, closer to the color of the in natura garlic. All the dehydrated samples showed a decrease in the inulin contents and increase in the glucose and fructose contents, indicating a possible hydrolysis of the inulin which could be related to the residual activity of the enzyme inulinase. There were also lower inulin, glucose and fructose concentrations in the blanched samples as compared to the non-blanched samples, possibly due to leaching into the water. In the freeze-dried samples the mean particle diameters were 79.35 μm and 104.79 μm for the non-blanched and blanched samples, respectively, smaller than the values obtained in the forced air-dried samples, whose diameters varied from 119.28 μm to 302.04 μm. By way of scanning electronic microscopy, it was observed that the surface of the freeze-dried samples was less damaged than that of the forced air-dried samples, since freeze-drying results in less contraction and consequently less wrinkling than air drying. The glass transition temperatures of the dehydrated garlic powders varied from 99.39±1.98 °C to 120.15±3.80 °C, increasing with decrease in the water activity, confirming the plasticizing effect of water.
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Pietruszyńska, Dominika. "Wpływ inuliny na poziom amin biogennych w przewodzie pokarmowym lisów polarnych." Rozprawa doktorska, [Nakł.aut.], 2014. http://dlibra.utp.edu.pl/Content/688.

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Books on the topic "Inulin"

1

Dr, Fuchs A., and International Congress on Food and Non-Food Applications of Inulin and Inulin-containing Crops (1991 : Wageningen, Netherlands), eds. Inulin and inulin-containing crops. Amsterdam: Elsevier, 1993.

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Rapp, Hans Joachim. Ein Beitrag zur Bestimmung der Inulin- und PAH-Clearance beim Pferd. Giessen: H.J. Rapp, 1985.

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Beien-Telle, Alexandra. Bestimmung der glomerulären und tubulären Funktion bei übergewichtigen Typ 2 Diabtikern. Düsseldorf: Universitäts- und Landesbibliothek der Heinrich-Heine-Universität Düsseldorf, 2017.

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Horst, Mielke. Anbau und Pflanzenschutz nachwachsender Rohstoffe (Sonderkulturen): Eiweiss-, Öl-, Färber-, Inulin- und Faserpflanzen = Cultivation and plant protection for renewable resources (special crops) : protein, oil, dye, inulin and fibre plants. Berlin: Herausgegeben von der Biologischen Bundesanstalt für Land- und Forstwirtschaft, 2004.

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A, Milner J., and Roberfroid M. B, eds. Nutritional and health benefits of inulin and oligofructose: Proceedings from a conference held May 18-19, 1998, Bethesda, MD. Bethesda, MD: American Society for Nutritional Sciences, 1999.

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Reuland, Peter. Untersuchungen zum kinetischen Verhalten von Saccharose und Inulin bei der Passage der Kapillarwand im isoliert perfundierten Rattenherzen: E. math. Modell zur Berücks. d. Unterteilung d. Interstitiums im mehrere funktionelle Räume. [S.l.]: [s.n.], 1985.

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Skidd, David. The great Inukin mystery. Palm Desert, Calif: Midnight Ink, 1993.

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Harper, Judith E. Inuit. Mankato, Minn: Smart Apple Media, 1999.

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Cherry, Alexander, ed. Inuit. Austin, Tex: Raintree Steck-Vaughn, 1993.

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Kay, Margaret. Inuit. Reading: Learning Through Action, 1987.

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Book chapters on the topic "Inulin"

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Guder, W. G. "Inulin." In Lexikon der Medizinischen Laboratoriumsdiagnostik, 1. Berlin, Heidelberg: Springer Berlin Heidelberg, 2017. http://dx.doi.org/10.1007/978-3-662-49054-9_1612-1.

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Guder, W. G. "Inulin." In Springer Reference Medizin, 1275. Berlin, Heidelberg: Springer Berlin Heidelberg, 2019. http://dx.doi.org/10.1007/978-3-662-48986-4_1612.

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Bährle-Rapp, Marina. "Inulin." In Springer Lexikon Kosmetik und Körperpflege, 282. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5255.

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Bährle-Rapp, Marina. "Undecylenoyl Inulin." In Springer Lexikon Kosmetik und Körperpflege, 573. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10874.

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Bährle-Rapp, Marina. "Stearoyl Inulin." In Springer Lexikon Kosmetik und Körperpflege, 530. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10028.

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Bährle-Rapp, Marina. "Palmitoyl Inulin." In Springer Lexikon Kosmetik und Körperpflege, 398. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_7371.

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Guder, W. G. "Inulin-Clearance." In Lexikon der Medizinischen Laboratoriumsdiagnostik, 1. Berlin, Heidelberg: Springer Berlin Heidelberg, 2017. http://dx.doi.org/10.1007/978-3-662-49054-9_1613-1.

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Guder, W. G. "Inulin-Clearance." In Springer Reference Medizin, 1275–76. Berlin, Heidelberg: Springer Berlin Heidelberg, 2019. http://dx.doi.org/10.1007/978-3-662-48986-4_1613.

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Carboni, Angela Daniela, María Victoria Salinas, and María Cecilia Puppo. "Inulin Fiber." In Handbook of Food Bioactive Ingredients, 1–30. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-81404-5_32-1.

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Carboni, Angela Daniela, María Victoria Salinas, and María Cecilia Puppo. "Inulin Fiber." In Handbook of Food Bioactive Ingredients, 1301–30. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28109-9_32.

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Conference papers on the topic "Inulin"

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Liu, Jingli, Fang Dong, Qinzhao Xue, Zhanyong Guo, and Huili Sun. "The Moisture Absorption and Retention Abilities of Carboxymethyl Inulin and Quaternized Inulin." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5516489.

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Pratama, Ferdi Henfi, and Minda Azhar. "Quercetin grafted inulin: Synthesis and characterization." In THE 5TH INTERNATIONAL CONFERENCE ON MATERIALS ENGINEERING AND NANOTECHNOLOGY (ICMEN 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0125693.

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Sardo, Carla, Carmela Tommasino, Tiziana Esposito, Giulia Auriemma, and Rita Patrizia Aquino. "SIRNA Delivery Mediated By Inulin Based Polycations." In The 8th World Congress on Recent Advances in Nanotechnology. Avestia Publishing, 2023. http://dx.doi.org/10.11159/nddte23.127.

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Zhao, Zhao, Jiaoyu Shi, and Zhiping Zhao. "Kinetic behaviors of Inulin hydrolysis by inulinase from Kluyveromyces." In 2016 5th International Conference on Advanced Materials and Computer Science (ICAMCS 2016). Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icamcs-16.2016.120.

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Lara Fiallos, Marco, Amaury Pérez Martínez, Maria Julian Ricardo, Mario Calle Miñaca, Pedro Barba Estrella, Reynerio Álvarez Borroto, Isnel Benitez Cortés, and Pascual Lara Gordillo. "Technological proposal for a garlic-derived inulin extraction process." In MOL2NET 2017, International Conference on Multidisciplinary Sciences, 3rd edition. Basel, Switzerland: MDPI, 2017. http://dx.doi.org/10.3390/mol2net-03-04608.

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Manimaran, D. R., E. Swetha, S. Iswaryalakshmi, and S. Sivamani. "Optimization of inulin extraction from roots of Cichorium intybus." In THE 8TH ANNUAL INTERNATIONAL SEMINAR ON TRENDS IN SCIENCE AND SCIENCE EDUCATION (AISTSSE) 2021. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0108839.

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RAMOS TEIXEIRA, JULIA, Rafael Oliveira, and LUIZ GABRIEL PEREIRA MARTIN. "Orange essential oil microencapsulation using inulin as encapsulating agent." In XXIV Congresso de Iniciação Científica da UNICAMP - 2016. Campinas - SP, Brazil: Galoa, 2016. http://dx.doi.org/10.19146/pibic-2016-51545.

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Stasiak, Joanna, Justyna Libera, and Dariusz Stasiak. "Vegan meringue made of aquafaba and enriched with inulin." In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t034.

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Norudin, Norsyazwani Solehah, Hajaratul Najwa Mohamed, and Nor Aisyah Mat Yahya. "Controlled released alginate-inulin hydrogel: Development and in-vitro characterization." In PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON APPLIED SCIENCE AND TECHNOLOGY (ICAST’18). Author(s), 2018. http://dx.doi.org/10.1063/1.5055515.

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Afolabi, Bene Akromaa, Sandra Appiah, Azra Pachenari, and Lucy Ghali. "Abstract B01: Impacts of inulin on bile acids induced colon cancer." In Abstracts: Third AACR International Conference on Frontiers in Basic Cancer Research - September 18-22, 2013; National Harbor, MD. American Association for Cancer Research, 2013. http://dx.doi.org/10.1158/1538-7445.fbcr13-b01.

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Reports on the topic "Inulin"

1

Koh, Wee Yin, Babak Rasti, Xiao Xian Lim, and Wan June Tan. GABA DACHO: Dark chocolate enriched with gamma-aminobutyric acid (GABA) and inulin as prebiotic. Peeref, June 2023. http://dx.doi.org/10.54985/peeref.2306p1335975.

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Cecile, M. P., L. S. Lane, L. D. Dyke, and D. K. Norris. Geology, Inuvik, Northwest Territories. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2015. http://dx.doi.org/10.4095/295655.

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Detlor, T. Street names in the Town of Inuvik, Northwest Territories. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1989. http://dx.doi.org/10.4095/298313.

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Kampmeier, M., T. Weiss, and J. Greinert. Acoustic mapping of lakes along the Inuvik-Tuktoyaktuk Highway. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2019. http://dx.doi.org/10.4095/315709.

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Trendafilova, Antoaneta, Milka Todorova, and Ina Aneva. Volatile Constituents of Inula oculus-christi L. Aerial Parts. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, October 2018. http://dx.doi.org/10.7546/crabs.2018.10.03.

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Ensom, T., P. D. Morse, S. V. Kokelj, E. MacDonald, J. Young, S. Tank, R. Subedi, E. Grozic, and A. Castagner. Permafrost geotechnical borehole data synthesis: 2013-2017 Inuvik-Tuktoyaktuk region, Northwest Territories. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2020. http://dx.doi.org/10.4095/321869.

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Ivanova, Victoria, Milka Todorova, Paraskev Nedialkov, and Antoaneta Trendafilova. A New Flavonol Acylglucoside from Inula aschersoniana Janka Var. aschersoniana. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, April 2021. http://dx.doi.org/10.7546/crabs.2021.04.05.

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Ensom, T., S. V. Kokelj, P. D. Morse, and K. Kamo McHugh. Permafrost ground temperature data synthesis: 2013-2019 Inuvik-Tuktoyaktuk Highway region, Northwest Territories. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2020. http://dx.doi.org/10.4095/321870.

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Morse, Peter, Wendy Sladen, Ryan Parker, Sharon Smith, and Steven Kokelj. Controls on permafrost-related landform distributions, Dempster and Inuvik-Tuktoyaktuk Highway corridors, northwestern Canada. International Permafrost Association (IPA), June 2024. http://dx.doi.org/10.52381/icop2024.140.1.

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Boike, J., J. Hartmann, S. Lange, B. Hartig, and V. Helm. Airborne laser scanning (ALS) point clouds of Trail Valley Creek and Inuvik-Tuktoyaktuk Highway (ITH). Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2019. http://dx.doi.org/10.4095/321051.

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