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Encapsulation Of Probiotics For Enhancing The Survival In Gastrointestinal Tract
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Subrota Hati, Mitali R. Makwana, Surajit Mandal
Inulin is found broadly dispersed in nature in the form of plant storage carbohydrates.50 In more than 36,000 plant species, it is present. Chicory roots are main source of extraction for majority of commercially available inulin today. Inulin is a polydisperse β-(2,1) fructan. The fructose units are each linked by β-(2,1) bonds in the mixture of linear fructose polymers and oligomers. A glucose molecule is linked by an α-(1,2) bond and typically resides at the end of each fructose, which is similar to sucrose chain. Range of chain lengths of these chicory fructans is 260 along with an average degree of polymerization of 10. Inulin is colorless, has natural taste and minimal effect on the natural characteristics of the products.
Microparticles obtained by spray-drying technique containing ginger essential oil with the addition of cellulose nanofibrils extracted from the ginger vegetable fiber
Published in Drying Technology, 2021
Hugo Junior Barboza de Souza, Anelise Lima de Abreu Dessimoni, Marina Letícia Alves Ferreira, Diego Alvarenga Botrel, Soraia Vilela Borges, Lívia Cássia Viana, Cassiano Rodrigues de Oliveira, Amanda Maria Teixeira Lago, Regiane Victória de Barros Fernandes
Carbohydrate polymers, such as gum Arabic (GA), have been widely used as a wall material.[14] Although GA is highly soluble and active on the surface, its high cost and low availability have motivated research for alternative encapsulation matrices. Inulin (IN) is a natural carbohydrate commercially obtained from chicory that contains great amounts of this compound. In recent years, IN has attracted the attention of various industries, especially due to its prebiotic nature.[15] The search for encapsulants that meet all quality requirements has led to the study of unconventional encapsulating materials, which can provide new properties and new characteristics. With the advancement of technologies for the development of new materials, alternative nanoscale components stand out, such as cellulose nanofibrils (CNF).[16] Cellulose, the main component of the plant cell wall, has low production costs, as well as being highly renewable, biodegradable, and chemically versatile; therefore, it also has wide application in the pharmaceutical, biomedical, and food industries.
Physical and chemical properties of powder produced from spray drying of inulin component extracted from Jerusalem artichoke tuber powder
Published in Drying Technology, 2019
Raveeporn Jirayucharoensak, Krittiya Khuenpet, Weerachet Jittanit, Sarote Sirisansaneeyakul
Inulin is a storage carbohydrate found in many plants such as chicory root, Jerusalem artichoke tuber (JAT), wheat, and onions.[1] Inulin’s structure is a mixture of polysaccharides composed of D-fructose bonded by β(2→1) linkages of various length with or without terminated by D-glucose molecule linked to fructose by an α(1→2) bond.[2] Due to this special β-linkage configuration between fructose monomers, inulin is not digested or absorbed in the human intestine, and thus is classified as nondigestible carbohydrate and dietary fiber.[3] In addition, inulin has been reported to have prebiotic effects by stimulating activity and growth of beneficial intestinal bacteria such as Bifidobacteria and Lactobacillus in the human colon.[2,4–6] In the food industry, inulin is being used as low-calorie sweetener, fat replacer, fiber enricher, and prebiotic in various healthy foods.[7–10]
Effect of Priestia endophytica on the metabolites accumulation in chicory and lettuce plants cultivated in vitro
Published in Preparative Biochemistry & Biotechnology, 2023
Maksym Kharkhota, Maksym Kharchuk, Volodymyr Duplij, Jan Brindza, Liliia Avdieieva, Nadiia Matvieieva
Lettuce and chicory are common perennial worldwide-cultivated crops. Their consumption allows consumers to obtain a complex of microelements and vitamins, nutrient fibers, as well as several biologically active compounds.[1,2] Chicory plants are characterized by special nutritional values and are known as a source of bioactive substances. In particular, they synthesize fructans including inulin, which have prebiotic properties, can normalize the exchange of calcium and lipids, and reduce the level of sugar in the blood. Sesquiterpene lactones and a complex of flavonoids were also detected in the chicory.[3,4]