Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 33, Issue -, Pages 1-9Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2015.12.023
Keywords
Inulin; Conventional extraction; Non-conventional extraction; Acoustic technologies; Supercritical fluid extraction; Pulsed electric fields
Categories
Funding
- National Natural Science Foundation of China [21506166]
- Scientific Research Foundation for the Returned Overseas Chinese Scholars (State Education Ministry)
- Scientific Research Starting Foundation, Wuhan Polytechnic University [2014847]
- COST Action TD1104 (EP4Bio2Med - European network for development of electroporation-based technologies and treatments)
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Inulin constitutes an important food ingredient, widely used for its fiber content, and its ability to substitute fat and sugar ingredients. Traditionally, industrial inulin production from chicory roots requires high extraction temperature (70-80 degrees C) and long extraction time (1-2 h). This conventional extraction is generally accompanied with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high temperature, requiring thus further purification steps. To overcome these issues, developing novel extraction technologies, consuming less energy, faster, and providing high yield and purity, is of paramount importance to meet the requirements of a green extraction concept. In this review, the feasibility of using conventional and new promising technologies (enzyme assisted extraction, ultrasounds, microwaves, supercritical fluid extraction, and pulsed electric fields) to recover inulin from plant food materials and by-products from an environmental and economical point of view will be discussed. Industrial relevance: Inulin is widely used in food industries mainly due to its ability to substitute fat and sugar ingredients. However, the current industrial recovery process of this molecule is mainly carried out by diffusion in hot water (70-80 degrees C), followed by a relatively complex purification process, due to the presence of a large amount of impurities generated by the application of high temperatures. The need for obtaining greener, sustainable, and viable processes has led food scientists to develop new processes in full correspondence with the green extraction concept based on the use of non-conventional technologies (i.e. pulsed electric fields, ultrasounds, microwaves, etc). The submitted review discusses the potential of some of these new promising technologies to allow the industrial sustainability and green recovery of inulin, which have as benefits: energy- and time-saving along with higher yields and milder temperatures, reducing thus the subsequent purification steps. (C) 2015 Elsevier Ltd. All rights reserved.
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