Physicochemical Characterization and Antimicrobial Properties of Inulin Acetate Obtained by Microwave-Assisted Synthesis (2024)

ULTRASOUND-ASSISTED SYNTHESIS OF INULIN ESTERS WITH POTENTIAL ANTIMICROBIAL ACTIVITY

Inulin esters were synthesized by transesterification reaction with methyl esters of three fatty acids (10-undecylenic, lauric and palmitic) under ultrasonic irradiation. The obtained esters were characterized by TLC and IR-FT spectroscopy. These inulin esters were examined for potential antimicrobial properties. The results from antibacterial assay showed that 1% inulin laurinate inhibited the growth of some food borne pathogenic bacteria - Escherichia coli, Salmonela and B. cereus. Inulin 10-undecylenate and laurinate were active against Candida albicans and Penicillium. Therefore, the current study revealed the potential of future application of synthesized inulin esters in food, pharmaceutical and cosmetic products as potential antimicrobial agents.

Potential application of inulin in food industry; A review

2015

Inulin is a polyfructans which is widely used as prebiotic, sugar replacer, fat replacer and texture modifier. It is a significant ingredient used in food industry by virtue of its diversified nutritional and functional properties. Inulin, cellulose, starch, pectin, carrageenan and xanthan gum are of great attention because of their nutritional and tecchnological properties. The inulin concentration enhances product texture; at high concentration inulin can alter the texture profile of products because of its physico-chemical significance. Inulin may also significantly affect the sensory attributes of many products. The physico-chemical significance of inulin is associated with its degree of polymerization. The short chain fraction of inulin possess more solubility and also contain much more sweetness than the long chain oligosaccharides. It can improve the mouth feel due to its properties which directly relate with those of other sugars. In correlation with the existing increase in...

Inulin a Crucial Component in Food Industry: A Review

International Journal of Trend in Scientific Research and Development, 2021

A COMPREHENSIVE REVIEW ON PHARMACEUTICAL AND NUTRITIONAL APPLICATIONS OF INULIN Review Article

International Journal of Applied Pharmaceutics, 2021

Inulin is a versatile, water-soluble polysaccharide that is commonly available in nature. In the pharmaceutical industry, the non-digestible function of inulin has made it attractive. Inulin is granted with GRAS status by the FDA and more than 30,000 plants in nature store inulin as a carbohydrate. The chicory is the key plant source of inulin out of all sources. It can be used as the sugar or fat replacer in the processed foods to influence the desirable characteristics. Good biocompatibility, essential chemical properties, and a wide variety of bioactivities have rendered inulin an outstanding natural nutrient. Regulating blood sugar, antioxidant, anticancer is some of the biological activities of inulin. Inulin can also be a carrier for colon/tumor targeting, as only specific enzymes in the colon zhydrolyze the inulin. It allows the growth of micro-flora, the good bacteria in the gut. Inulin is considered as a prebiotic as it is fermented by bacteria that normalize the colon. This review offers an in-depth insight into its novel Pharmaceutical applications as well as sources, processing, physicochemical properties, and nutritional and physiological activities. The chemically modified inulin is gaining a specific interest in the pharmaceutical field with its outstanding properties which are discussed in this review.

Ultrasound-Assisted Synthesis of Antimicrobial Inulin and Sucrose Esters with 10-Undecylenic Acid

Biointerface Research in Applied Chemistry, 2021

An environmentally friendly and sustainable ultrasound-assisted esterification of long-chained inulin and sucrose with monounsaturated 10-undecylenic acid was performed. The obtained esters were characterized by thin-layer chromatography (TLC), Fourier transforms infrared spectroscopy (FTIR), and nuclear magnetic resonance (NMR) spectroscopy. The spectral analyses demonstrated the successful incorporation of the hydrophobic 10-undecylenoyl residue in the water-soluble carbohydrate backbone. Additionally, the antimicrobial potential of 10-undecylenic esters of inulin and sucrose were tested against nine microorganisms (Gram-positive and Gram-negative bacteria, yeasts, and fungi). Both esters inulin 10-undecylenate and sucrose 10-undecylenate (1 mg/ml) inhibited Bacillus subtilis ATCC 6633, Listeria monocytogenes ATCC 8632, Staphylococus aureus 745, Escherichia coli 3398, yeast Candida albicans 8673, and fungi Penicillium sp. Only inulin 10-undecylenate demonstrated antimicrobial activity against Salmonella typhy 745. Both esters were inactive against fungi Aspergillus niger. The current research demonstrated a new antimicrobial activity of inulin esters. Moreover, the use of "eco-friendly" synthesized inulin and sucrose esters with 10-undecylenic acid as antimicrobial substances with future applications in pharmaceutical and cosmetic products were demonstrated.

Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications

Food Research International , 2024

This study compares the physicochemical and prebiotic properties of inulin isolated from five botanical sources. The average degree of polymerization (DP) for inulin ranged from 5.00 to 13.33. Notably, inulin from Dahlia tubers (DP = 13) and Platycodonis Radix (DP = 8) demonstrated granular, clustered morphology under SEM, semi-crystalline structures via X-ray diffraction, and exhibited shear-thinning behaviors from shear rate 1 s − 1 to 500 s − 1. In contrast, inulin from Jerusalem artichoke (DP = 5), chicory root (DP = 7), and Asparagi Radix (DP = 5) showcased rough flake morphologies under SEM, amorphous structures in X-ray patterns, and similar shearthinning behaviors. All inulin types showed acid stability at pH levels below 2.0, with a reducing sugar conversion ratio (RRS) under 1 %. Furthermore, the isolated inulin from the different sources presented prebiotic capacity when added as a sole carbon source in the culture media of the probiotics Lactobacillus paracasei and Bifidobacterium longum. This study provides the properties of inulin from various sources, thereby offering a reference for the selection of appropriate inulin in industrial applications based on the desired characteristics of the final product.

Inulin - A versatile polysaccharide with multiple pharmaceutical and food chemical uses

alpha-D-glucopyranosyl-[beta-D-fructofuranosyl](n-1)-D-fructofuranoside, commonly referred to as inulin, is a natural plant-derived polysaccharide with a diverse range of food and pharmaceuticalapplications. It is used by the food industry as a soluble dietary fibre and fat or sugar replacement, and in the pharmaceutical industry as a stabiliser and excipient. It can also be used as a precursor in the synthesis of a wide range of compounds. New uses for inulin are constantly being discovered, with recent research into its use for slow-release drug delivery. Inulin, when in a particulate form, possesses anti-cancer and immune enhancing properties. Given its increasing importance to industry, this review explains how inulin's unique physico-chemical properties bestow it with manyuseful pharmaceutical applications.

Chemical, thermal and physical characterization of inulin for its technological application based on the degree of polymerization

Physicochemical studies on the biopolymer inulin: A critical evaluation of its self-aggregation, aggregate-morphology, interaction with water, and thermal stability

Biopolymers, 2009

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

Food Production, Processing and Nutrition

This study investigated physical, chemical and lipid oxidative properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin. Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion gel (with no syneresis) and developed smaller particle size droplets (average 40 μm) than control (average size 60 μm). HPLC revealed that PPIE had 80.28% inulin content compared with commercial inulin (CI, 100%). Crude inulin extract (CIE, 0.08–0.33 mg/mL) delayed linoleic acid oxidation because of higher total phenolic content (4.96 ± 0.01, mg GAE/g), compared with PPIE (0.72 ± 0.03). Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI > PPIE > CIE (P