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Inulin extraction using different non-conventional techniques

L I Jaramillo

 Inulin is a fructose polysaccharide combination that is generated by plants as a source of energy. The food and pharmaceutical industries make use of its physicochemical, functional, and technical qualities. In order to get inulin, new extraction techniques are being researched since they save time, energy usage, and enhance extraction yields. Conventional extraction (CE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) were used to extract inulin from jicama (Smallanthus sonchifolius) roots and cabuya (Agave americana) meristem (UAE). To begin, CE was used to establish which non-conventional extraction approach was best for each plant. For jicama, MAE was chosen, while for cabuya, UAE was chosen. Microwave power, S:L ratio, and temperature were examined for MAE, whereas S:L ratio temperature and ultrasonic amplitude were evaluated for UAE. Soluble matter yield was the response variable in all extraction procedures. For jicama, the optimum conditions for extracting inulin by CE were 130 rpm, 75 C, 1:5 S:L, and 25 minutes; for cabuya, the optimum conditions were 80 C, 300 rpm, 1:5 S:L, and 100 minutes. The optimum MAE extraction circumstances were 90 W, 1:15 S:L, and 80 C, whereas the best UAE extraction parameters were 60 C, 1:20 S:L, and 30% ultrasonic amplitude. When extraction procedures were examined, UAE produced a larger yield (62 percent) than CE (52 percent) in the same amount of time (10 minutes); while MAE produced a greater yield (12,12 percent), 13 and 25 minutes, respectively, than CE. Finally, inulin extract was purified, dried, and characterised for each technique using FTIR, DSC, and TGA. The move from a fossil-based to a biobased economy requires the creation of biobased components from agricultural waste. Zero-waste initiatives can result in a decrease in global CO2 emissions and the closure of material cycles. Biorefineries, which are part of a well-functioning bioeconomy, are used to process leftover resources for this purpose. Chicory roots (Cichorium intybus var. foliosum) are a waste product from agriculture. These are gathered after field cultivation and kept at low temperatures for up to many months. Etiolated buds (chicons) are formed after storage in dark forcing chambers at 15–20 °C for 21 days. The chicons are sold as salad; the roots are considered agricultural waste at this stage, with only low-value use such as biogas generation. Unforced roots, which reflect the portion of rejected roots after harvest that do not meet forcing norms, are also of importance. They can also be used as a starting material for the manufacture of 5-hydroxymethylfurfural, a platform chemical (HMF). Sugars from the roots must be extracted for this purpose. Inulin and fructose are particularly important in this case. Inulin is a plant storage carbohydrate that is made up of a variety of -2-1 glycosidically linked fructose molecules. As a result, inulin is also known as polyfructose. The degree of polymerization determines the length of inulin chains (DP). It usually spans from 2 to 60, while chicory's average DP (DPa) is usually between 10 and 15, if not lower. Inulin with a DP of less than 10 is known as short-chained or low-molecular-weight inulin