PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Tytuł artykułu

Słonecznik bulwiasty źrodłem cennych surowcow dla przemysłu, szczególnie spożywczego, kosmetycznego i farmaceutycznego

Autorzy
Treść / Zawartość
Identyfikatory
Warianty tytułu
EN
Jerusalem artichoke as a source of valuable raw material, especially for food, pharmaceutical and cosmetic industries
Języki publikacji
PL
Abstrakty
EN
Jerusalem artichoke (Helianthus tuberosus) is a native plant to North America. Its tubers were adopted as a source of food and inulin [3]. The substances obtained from tuber, shoots and flowers can be used in medicine, cosmetics or food industry as a valuable food additive. Inulin is extracted from jerusalem artichokes. It is a white, odorless, soluble powder with a slightly sweet taste and no aftertaste. It contains a mixture of oligosaccharides and polysaccharides which are composed of fructose units connected by β (2-1) links (Fig. 1). Almost every molecule is terminated by a glucose unit. The typical total number of fructose and glucose units in inulin is 30-35. The potential of jerusalem artichoke as a source for inulin, a natural polymer that may provide dietary health benefits for obesity, diabetes, increased calcium and magnesium absorption [41–43], while promoting the growth of beneficial intestinal bacteria and several other health issues and the possible use of the crop for biofuels [17], pharmacy and cosmetics and plastics manufacturers is drawing recent interest. The health benefits of inulin provide numerous opportunities to develop functional foods in various sectors such as dairy, bakery, beverage, cereals and cereal bars, supplements, confectionary, ice cream, infant formulas, fat spreads. Inulin cannot be digested by the digestive enzymes nor broken down by the gastric acids in the human digestive system. Therefore, these non-digestible carbohydrates function as insoluble fibers. However, dietary fibers influence the consistency of stomach and bowel content, the rate of discharge from the stomach and intestines and thus the rate at which nutrients and other desirable undesirable substances are absorbed. Furthermore they have an intensive effect on human bowel movements. This makes dietary fibers an essential part of our daily menu. Several methods for inulin extraction from Jerusalem artichoke tubers have been described in this paper [7, 11, 14]. For instance, ultrafiltration can reduce the purification procedure due to convenience and rapidity (fewer steps), thus showing a promising prospect for industrial purposes [24, 29, 31].
Rocznik
Strony
719--732
Opis fizyczny
Bibliogr. 44 poz., schem.
Twórcy
autor
  • Laboratorium Analiz Specjalnych, Centrum Badań i Analiz, Grupa Azoty ul. Kwiatkowskiego 8, 33-101 Tarnów
autor
  • Katedra Technologii Organicznej i Procesów Rafineryjnych, Wydział Inżynierii i Technologii Chemicznej, Instytut Chemii i Technologii Organicznej, Politechnika Krakowska, ul. Warszawska 24, 31-155 Kraków
Bibliografia
  • [1] http://www.iop.krakow.pl/ias/gatunki/100 [data dostępu 6.04.14].
  • [2] M. Roberfroid, J. Nutr., 2007, 137, 830.
  • [3] R.S. Sigh, R.P. Sigh, Food Technol. Biotechnol., 2010, 48(4), 435.
  • [4] R. Kowalski, J. Wierciński, Pol. J. Food Nut. Sci., 2004, 13, 349.
  • [5] C.V., Stevens, A. Meriggi, M. Peristeropoulou, P.P. Christov, K. Booten, B. Levecke, A. Vandamme, N. Pittevilis, T.F. Tadros, Biomacromolecules, 2001, 2(4), 1256.
  • [6] P.V. Luu, D.W. White, M.A. Sturm, Patent, US 7803746, 2010.
  • [7] A.C. Apolinario, B.P. Damasceno, M.E. Beltrado, A. Passoa, A. Converti, J.A. Silva, Carbohyd. Polym., 2014, 101, 368.
  • [8] S.N. Ronkart, C.S. Blecker, H. Fourmanoir, C. Hougnies, C. Deroanne, J. C van Herck, M. Paquot, Analytica Chimica Acta, 2007, 606, 81.
  • [9] E. Milani, A. Koocheki, Q.A. Golimovahhed, Int. J. Foot Sci. Technol., 2011, 46, 1699.
  • [10] B. Li, X.J. Meng, L.W. Sun, J. Med. Plant Res., 2012, 6, 876.
  • [11] E. Hellwege, R. Peters, J. Pikling, Patent US 7959962, 2011.
  • [12] B.H. Azis, B. Chin, M.P. Deacon, S.E. Harding, G.M. Pavlov, Carbohyd. Polym., 1999, 38, 231.
  • [13] Y. Ku, O. Jansen, C.J. Oles, E.Z. Lazar, J.I. Rader, Food Chem., 2003, 81, 125.
  • [14] F. Meuser, I. Bauer, E. Hellwege, J. Pilling, Patent EP 2027161, 2007.
  • [15] J. Arizon, S. Mordel, A Gschaedler, P. Monsan, Food Chem., 2010, 122, 123.
  • [16] V.D. Artemyev, V.Y. Pavlovna, Patent EP 2698387, 2014.
  • [17] T. Piskier, Inżynieria Rolnicza, 2006, 11(86), 359.
  • [18] G. Maj, W. Piekarski, T. Słowik, Gaz, Woda i Technika Sanitarna, 2013, 2, 59.
  • [19] W. Majtkowski, Problemy Inżynierii Rolniczej, 2006, 14, 25.
  • [20] S. Kim, C.H. Kim, Renewable Energy, 2014, 65, 83.
  • [21] I.B. Gunnarsson, S.E. Svensson, E. Johansson, D. Karakashev, I. Angelidaki, Industrial Crops and Products, 2014, 56, 231.
  • [22] M. Sung, Y.H. Seo, S. Han, J. Han, Biosource Technol., 2014, 155, 77.
  • [23] H. Cei, C. Li, A. Wang, T. Zhang, Catalysis Today, 2014, 234, 59.
  • [24] L. Zhou, J. Pang, A. Wang, T. Zhang, Chinese J. Catalysis, 2013, 34, 2041.
  • [25] T. Paseephol, F. Sherkat, J. Funct. Foods, 2013, I, 311.
  • [26] R. Ziobro, J. Korus, L. Juszczak, J. Food Eng., 2013, 116, 21.
  • [27] A. Żbikowska, J. Rutkowska, Pol. J. Food Nutr. Sci., 2008, 58, 113.
  • [28] K. Jędrzejkiewicz, A. Florowska, Żywność. Nauka. Technologia. Jakość, 2007, 5(54), 346.
  • [29] A.C. Ludan, Patent WO 118481, 2006.
  • [30] R.P. Aidoo, F. Repypere, E.O. Efoakwa, K. Dewetinck, Trends in Food Sci. Technol., 2013, 32, 84.
  • [31] P.V. Luu, D.W. White, M.A. Sturm, Patent US 7803746, 2010.
  • [32] T. Keri, J. Kristof, Patent US 4855137, 1989.
  • [33] F. Tesio, L.A. Weston, A. Ferrero, Scienta Horteculturae, 2011, 129, 361.
  • [34] L. Pan, M.R. Sinden, A.H. Kennedy, H. Chai, L.E. Watson, T.L. Graham, A.D. Kinghorn, Phytochemistry Letters, 2009, 2, 15.
  • [35] B. Levecke, K. Booten, Patent EP 1893170, 2008.
  • [36] S. Ehrhardt, A.H. Begli, M. Kunz, L. Scheiwe, Patent US 5877144, 1999.
  • [37] A. Rathjens, L. Danoux, Patent US 0191087, 2003.
  • [38] E. Trafalska, K. Grzybowska, Wiad. Lek., 2004, 57(9-10), 491.
  • [39] G. Frost, D. Morrison, T. Preston, Patent WO 020344, 2014.
  • [40] A. Frippiant, M. Roberfroid, H. Taper, L.J. Van, Patent EP 1079840, 2002.
  • [41] F. J. Vila Pahi, J. Escaich Ferrer, A.L Verbruggen, J. Vergas Milano, R. Ruhi Roura, C.R Alaez Verson, Patent WO 084610, 2005.
  • [42] L.L. Legete, W. Lee, B.R. Martin, J.A. Story, J.K. Campbell, C.M. Weaver, J. Food Sci., 2013, 77(4), 88.
  • [43] L. Holloway, S. Moyniham, S.A. Abrams, K. Kent, A.R. Hsu, A.L. Friedlanden, British J. Nut., 2007, 97, 365.
  • [44] L. Monnier, M. Hanefeld, O. Schnell, C. Collete, D. Owens, Diabetes Metab., 2013 , 39(2), 111.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-26749952-8207-45bc-86c6-46c2e36a2756
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.