Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient

Autores
Rubel, Irene Albertina; Iraporda, Carolina; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Abraham, Analia Graciela
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the physicochemical and biological characteristics. A wide variety of protocols for the extraction of inulin from Jerusalem artichoke tubers have been described that should be applied and selected considering the desired purity, the equipment available, and the environmental impact. The biosynthesis of the inulin during the plant life cycle, the beneficial health effects of Jerusalem artichoke tubers as well as the application of inulin as a bioactive ingredient in functional foods, are presented in this review. The data analyzed revealed that information is missing about the physicochemical characteristics of the inulin used in the different studies. Finally, the reviewed information contributes to the knowledge of the use of this compound as an ingredient in the food industry considering both its technological and bioactive effects.
Fil: Rubel, Irene Albertina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Iraporda, Carolina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
BIOACTIVE INGREDIENT
BIOLOGICAL ACTIVITY
INULIN BIOSYNTHESIS
INULIN PRODUCTION PROCESS
JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.)
TECHNOLOGICAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/216595
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/216595
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredientRubel, Irene AlbertinaIraporda, CarolinaManrique, Guillermo DanielGenovese, Diego BautistaAbraham, Analia GracielaBIOACTIVE INGREDIENTBIOLOGICAL ACTIVITYINULIN BIOSYNTHESISINULIN PRODUCTION PROCESSJERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.)TECHNOLOGICAL PROPERTIEShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the physicochemical and biological characteristics. A wide variety of protocols for the extraction of inulin from Jerusalem artichoke tubers have been described that should be applied and selected considering the desired purity, the equipment available, and the environmental impact. The biosynthesis of the inulin during the plant life cycle, the beneficial health effects of Jerusalem artichoke tubers as well as the application of inulin as a bioactive ingredient in functional foods, are presented in this review. The data analyzed revealed that information is missing about the physicochemical characteristics of the inulin used in the different studies. Finally, the reviewed information contributes to the knowledge of the use of this compound as an ingredient in the food industry considering both its technological and bioactive effects.Fil: Rubel, Irene Albertina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Iraporda, Carolina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Manrique, Guillermo Daniel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; ArgentinaFil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2021-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/216595Rubel, Irene Albertina; Iraporda, Carolina; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Abraham, Analia Graciela; Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient; Elsevier; Bioactive Carbohydrates and Dietary Fibre; 26; 11-2021; 1-122212-6198CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212619821000218info:eu-repo/semantics/altIdentifier/doi/10.1016/j.bcdf.2021.100281info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:17:56Zoai:ri.conicet.gov.ar:11336/216595instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:17:56.919CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
title Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
spellingShingle Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
Rubel, Irene Albertina
BIOACTIVE INGREDIENT
BIOLOGICAL ACTIVITY
INULIN BIOSYNTHESIS
INULIN PRODUCTION PROCESS
JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.)
TECHNOLOGICAL PROPERTIES
title_short Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
title_full Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
title_fullStr Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
title_full_unstemmed Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
title_sort Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
dc.creator.none.fl_str_mv Rubel, Irene Albertina
Iraporda, Carolina
Manrique, Guillermo Daniel
Genovese, Diego Bautista
Abraham, Analia Graciela
author Rubel, Irene Albertina
author_facet Rubel, Irene Albertina
Iraporda, Carolina
Manrique, Guillermo Daniel
Genovese, Diego Bautista
Abraham, Analia Graciela
author_role author
author2 Iraporda, Carolina
Manrique, Guillermo Daniel
Genovese, Diego Bautista
Abraham, Analia Graciela
author2_role author
author
author
author
dc.subject.none.fl_str_mv BIOACTIVE INGREDIENT
BIOLOGICAL ACTIVITY
INULIN BIOSYNTHESIS
INULIN PRODUCTION PROCESS
JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.)
TECHNOLOGICAL PROPERTIES
topic BIOACTIVE INGREDIENT
BIOLOGICAL ACTIVITY
INULIN BIOSYNTHESIS
INULIN PRODUCTION PROCESS
JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.)
TECHNOLOGICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the physicochemical and biological characteristics. A wide variety of protocols for the extraction of inulin from Jerusalem artichoke tubers have been described that should be applied and selected considering the desired purity, the equipment available, and the environmental impact. The biosynthesis of the inulin during the plant life cycle, the beneficial health effects of Jerusalem artichoke tubers as well as the application of inulin as a bioactive ingredient in functional foods, are presented in this review. The data analyzed revealed that information is missing about the physicochemical characteristics of the inulin used in the different studies. Finally, the reviewed information contributes to the knowledge of the use of this compound as an ingredient in the food industry considering both its technological and bioactive effects.
Fil: Rubel, Irene Albertina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Iraporda, Carolina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the physicochemical and biological characteristics. A wide variety of protocols for the extraction of inulin from Jerusalem artichoke tubers have been described that should be applied and selected considering the desired purity, the equipment available, and the environmental impact. The biosynthesis of the inulin during the plant life cycle, the beneficial health effects of Jerusalem artichoke tubers as well as the application of inulin as a bioactive ingredient in functional foods, are presented in this review. The data analyzed revealed that information is missing about the physicochemical characteristics of the inulin used in the different studies. Finally, the reviewed information contributes to the knowledge of the use of this compound as an ingredient in the food industry considering both its technological and bioactive effects.
publishDate 2021
dc.date.none.fl_str_mv 2021-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/216595
Rubel, Irene Albertina; Iraporda, Carolina; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Abraham, Analia Graciela; Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient; Elsevier; Bioactive Carbohydrates and Dietary Fibre; 26; 11-2021; 1-12
2212-6198
CONICET Digital
CONICET
url http://hdl.handle.net/11336/216595
identifier_str_mv Rubel, Irene Albertina; Iraporda, Carolina; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Abraham, Analia Graciela; Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient; Elsevier; Bioactive Carbohydrates and Dietary Fibre; 26; 11-2021; 1-12
2212-6198
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212619821000218
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.bcdf.2021.100281
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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