Inulin extraction from common inulin-containing plant sources

Currently there is a growing interest from the food industry in obtaining inulin for its possible use elaboration of functional foods. A set optimum extraction conditions was developed recovery plus fructo-oligosaccharides (FOS) several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well novel sources globe inflorescence (Cynara cardunculus by-product. Optimal temperature (60−80 °C), time (20−60 min) solvent to solid ratio (10−40 mL/g) were estimated order maximize FOS by using response surface methodology (RSM) with Box-Behnken design. Inulin colorimetrically difference between total carbohydrate reducing sugar contents optimization. Moreover, profile low molecular weight carbohydrates studied optimized extracts HPLC. raw samples optimal further characterized Fourier Transformed Infrared spectroscopy. According model, depended on source achieved at 27.8–37.4 mL/g, 62−80 °C variable 22−60 min. The highest root (70.5 g/100 g dry weight) tuber (81.1 weight), lowest ones attained by-product (4.2 g). Nevertheless, high availability cost would support this an alternative valuable industry. At same their reuse potential prebiotic ingredients contribute circular economy.