Development of technology for complex processing of Jerusalem artichoke

The application of ohmic heating for inulin extraction from the wet-milled and dry-milled powders of Jerusalem artichoke (Helianthus tuberosus L.) tuber

Топинамбур (лат. Helianthus tuberosus) — перспективная культура для производства широкого спектра пищевой и кормовой продукции. В настоящее время клубни топинамбура преимущественно используют в производстве инулина, олигофруктозных сиропов, фруктозы, пектина, а также употребляют в сыром виде. Зеленая масса топинамбура хорошо силосуется с дальнейшим ее использованием в качестве основы для создания кормовой продукции. Однако существующие технологии не ограничены получением лишь данных продуктов. Проводимые во ВНИИПБТ исследования направлены на возможность переработки клубней топинамбура и получение дистиллятов с оригинальными органолептическими характеристиками, спирта и пищевых волокон с различным химическим составом. Для реализации данной технологии в промышленных масштабах необходим анализ и разработка аппаратурно-технологических решений, которые позволят реализовать многопродуктовую схему переработки. В работе рассмотрена возможность комплексной технологии переработки клубней топинамбура, с получением дистиллятов, спирта и пищевых волокон с максимальным использованием типового оборудования спиртовых заводов. Определены режимы водно-тепловой обработки замеса и ферментативный комплекс, содержащий ксиланазу, целлюлазу и бета-глюканазу, который способствует снижению вязкости замеса. Получены экспериментальные данные по возможности разделения среды на фильтрат и дисперсную фракцию. Кроме того, определена возможность применения ферментного препарата полигалактуроназы с целью гидролиза пектиновых веществ сырья. Рассмотрены разные виды сушильных аппаратов для получения пищевых волокон. Проведенные исследования показали, что отношение объема фильтрата и влажного осадка составляет 70 и 30% соответственно, при этом содержание сухих веществ в фильтрате находится в районе 6,8±1,2%, а в дисперсном осадке 12,4±0,6%. Представлен алгоритм подготовительных операций по обработке топинамбура для проведения биотехнологических процессов и технологическая схема его непосредственной переработки включая сушку. Jerusalem artichoke (lat. Helianthus tuberosus) is a promising crop for the production of a wide range of food and feed products. Currently, Jerusalem artichoke tubers are mainly used in the production of inulin, oligofructose syrups, fructose, pectin, and are also consumed raw. The green mass of Jerusalem artichoke ensiles well and is then used as a basis for creating feed products. However, existing technologies are not limited to obtaining only these products. Research carried out at VNIIPBT is aimed at the possibility of processing Jerusalem artichoke tubers and producing distillates with original organoleptic characteristics, alcohol and dietary fiber with different chemical compositions. To implement this technology on an industrial scale, it is necessary to analyze and develop hardware and technological solutions that will allow the implementation of a multi-product processing scheme. The paper examines the possibility of an integrated technology for processing Jerusalem artichoke tubers, producing distillates, alcohol and dietary fiber with maximum use of standard equipment of distilleries. The modes of water-heat treatment of the batch and an enzymatic complex containing xylanase, cellulase and beta-glucanase, which helps reduce the viscosity of the batch, have been determined. Experimental data were obtained on the possibility of dividing the medium into filtrate and dispersed fraction. In addition, the possibility of using the enzyme preparation polygalacturonase for the hydrolysis of pectin substances in raw materials was determined. Different types of drying devices for obtaining dietary fiber are considered. Studies have shown that the ratio of the volume of filtrate and wet sediment is 70 and 30%, respectively, while the content of dry substances in the filtrate is around 6,8±1,2%, and in dispersed sediment 12,4±0,6%. An algorithm for preparatory operations for processing Jerusalem artichoke for biotechnological processes, and a technological scheme for its direct processing, including drying, are presented.

Ultrasonic extraction is an inexpensive, simple and efficient alternative to conventional extraction techniques, as compared with other novel extraction techniques such as microwave-assisted extraction & supercritical fluid extraction techniques, the ultrasound apparatus is cheaper and its operation is easier. Ultrasound assisted extraction has risen rapidly in the latest decade, and for most applications it has proven to be effective compared to traditional extraction techniques. In this paper, a method of ultrasonic-assisted extraction was used to extract Inulin from tubers of Jerusalem artichoke, which have been reported to have several medicinal properties and uses. Inulin is a storage carbohydrate found in many plants especially in chicory root, Jerusalem artichoke and dahlia tuber. In this study, the effect of time, temperature, pH and solid to liquid ratio on Inulin extraction from Jerusalem artichoke tubers by using ultrasonic water bath. The highest yield of Inulin were investigated from Jerusalem artichoke tuber was (99.47%) at temperature of 70°C, pH=7, 60 min and ratio of solid to solvent was (10gm/100ml). Then, The UV detector by colorimetric method with vanillin–sulfuric acid was used for the quantification of Inulin.

Chapter 12 - Production of Jerusalem Artichoke (Helianthus tuberosus L.) and Impact on Inulin and Phenolic Compounds

In accordance with the purpose of the research, the authors developed a method for producing inulin from Jerusalem artichoke tuber. This method is based on a rational combination of interdependent technological processes of raw material preparation, extraction, filtration, vacuum evaporation and spray convective-radiation drying, taking into account modern methods of intensifying heat and mass exchange processes. The process of inulin extraction using ultrasound, subsequent purification and concentration of the extract has been optimized. The use of spray drying with a combined energy supply made it possible to obtain a high-quality product. While developing the method, the authors summarized the results of the analysis of scientific, scientific and technical literature and patent information and the results of experimental studies. The proposed technology for obtaining inulin from Jerusalem artichoke tubers differs from traditional methods by a higher efficiency of extracting the target product due to the optimal combination of ultrasonic treatment, vacuum filtration and spray drying with a combined energy supply. The use of innovative approaches made it possible to significantly reduce the extraction process time and increase the yield of inulin. The developed technology for obtaining inulin from Jerusalem artichoke tubers is highly environmentally friendly due to the use of an environmentally friendly extractant - water while minimizing waste formation. Technological solutions are protected by a patent of the Russian Federation (No. 2831538 “Method for obtaining inulin from Jerusalem artichoke tubers”). The authors presented the developed technological scheme of inulin production from Jerusalem artichoke tubers. The results of pilot industrial tests and approbation of technological solutions in the production of inulin from Jerusalem artichoke tubers are given. Experimental and pilot-industrial batches of inulin powder were produced; its quality indicators were presented and analyzed. Normative and technical documentation for the production of food inulin powder is given.

Efficient L-lactic acid production from Jerusalem artichoke tubers by Lactobacillus casei G-02 using simultaneous saccharification and fermentation (SSF) in fed-batch culture is demonstrated. The kinetic analysis in the SSF signified that the inulinase activity was subjected to product inhibition, while the fermentation activity of G-02 was subjected to substrate inhibition. It was also found that the intracellularly NOX activity was enhanced by the citrate metabolism, which increased the carbon flux of Embden-Meyerhof-Parnas (EMP) pathway dramatically, and resulted more ATP production. As a result, when the SSF was carried out at 40 degrees after the initial hydrolysis of 1 h with supplemented sodium citrate of 10g/L, L-lactic acid concentration of 141.5 g/L was obtained in 30 h with a volumetric productivity of 4.7 g/L/h. The conversion efficiency and product yield were 93.6% of the theoretical lactic acid yield and 52.4 g lactic acid/100 g Jerusalem artichoke flour, respectively. Such a high concentration of lactic acid with high productivity from Jerusalem artichoke has not been reported previously, and hence G-02 could be a potential candidate for economical production of L-lactic acid from Jerusalem artichoke at a commercial scale.

Jerusalem artichoke tubers are characterized by their high nutritional value and are influenced by various factors, e.g., variety, biostimulant application, and environmental conditions.The aim of the three-year (2021-2023) study was to determine the sodium and aluminum contents and uptake in two Jerusalem artichoke varieties, under the influence of biostimulants B1 (Kaishi), B2 (Maral), B3 (Nutrigreen AD), and B4 (Vanadoo).Elemental analysis was performed using Inductively Coupled Plasma-Optical Emission Spectrometry.The results showed that both varieties had comparable sodium and aluminum contents.Biostimulant B2 increased the sodium content compared to the control variant, while reducing the aluminum content.Furthermore, the variety Albik exhibited higher sodium uptake and lower aluminum uptake than Rubik.Notably, B2 enhanced the sodium uptake in Albik, whereas B4 was most effective for Rubik.Aluminum uptake decreased in the Albik variety with biostimulant B3, while all biostimulants raised the aluminum uptake in Rubik.The study indicates that biostimulants may beneficially influence the sodium and aluminum content and uptake in Jerusalem artichoke tubers, highlighting the need for further research.

The article deals with different methods of preparing Jerusalem artichoke tubers to stabilize the color of semi-finished products and finished products. The varieties Interés and Violet de Rennes were chosen as objects of study. The purpose of this work is to study the activity of the enzyme system of Jerusalem artichoke tubers, followed by the use of raw materials as an ingredient in the preparation of culinary dishes with high nutritional and biological value. In accordance with the objective, the characteristics of the enzymatic composition of the material under study were researched. It was found that of the oxidoreductases present, the most active enzyme is polyphenol oxidase. It has been established that in the tubers of Jerusalem artichoke, the activity of polyphenol oxidase is in 1.8 times lower, peroxidase – in 1.34 times higher; ascorbate oxidase is in 2.79 times higher than that of Violet de Rennes tubers. A comparative analysis was performed on the reduction of the activity of enzymes and the preservation of the mass fraction of L-ascorbic acid in heat treatment and microwave processing. It has been established that the most successful method of treating Jerusalem artichoke tubers in order to inactivate the enzyme system and to preserve L-ascorbic acid is a microwave processing of 600 W in 1 minute. Studies have shown that with such preparation, the semi-finished product does not change color, the activity of the enzyme polyphenol oxidase decreases by 20 times, and the maintenance of the content of L-ascorbic acid is 68.4%. In further studies, it is important to study the technologies for preparing culinary dishes based on Jerusalem artichoke tubers using the results obtained to stabilize the color and preserve the biologically active substances of the raw materials.

The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable.

Jerusalem artichoke (J.A.) tubers contain compounds that exhibit anti-inflammatory effects and can minimize tissue damage. Ozone is an alternative antimicrobial and immunomodulatory agent for promoting tissue regeneration. The present study aimed to evaluate the therapeutic effect of the ozonated J.A. ointment on a surgically created full-thickness cutaneous wound in rabbit models. The previously prepared J.A. ointment was ozonated using a Herrmann generator, followed by a subsequent evaluation of its physical and antibacterial properties. Thirty healthy male albino rabbits were used in this study. The animals were divided into two equal groups: the control and treated group. An excisional wound model was used to assess wound healing activities. All of the animals underwent surgical preparation of their dorsal surfaces, and excisional lesions of 3 cm in diameter were created on each animal's dorsal surface of the thoracolumbar region. In the control group, the wounds were left untreated. The animals in the treatment group received a topical application of ozonated J.A. ointment twice daily for five days following the injury. The animals were euthanized on Days 7, 14, and 21 after the injury for histological evaluation. The agar well diffusion method demonstrated the antimicrobial efficacy of the ozonated J.A. ointment. Also, macroscopic and histopathological results showed a significant (p < 0.05) increase in wound area contraction with enhancement re-epithelization in the treated group compared to the control group. In conclusion, the ozonated ointment derived from J.A. tubers has antibacterial properties and can promote and enhance the wound healing process.

A method for the preparation of sub-mitochondrial particles from Jerusalem artichoke tubers by sonication is described. The particles carried out a rapid oxidation of NADH, succinate, and ascorbate saturated with N',N',N, A-tetramethylphenylenediamine (TMPD). The difference spectrum (dithionite reduced minus oxidized) of sub-mitochondrial particles was similar to that of whole mitochondria. In the autumn phosphorylation accompanied electron transport only when supernatant from the preparation procedure was added to the sub mitochondrial particles in the presence of magnesium. In the winter and spring there was a decrease in the effect of supernatant on phosphorylation, and the sub-mitochondrial particles alone synthesized ATP during substrate oxidation. It is suggested that the reconstitution of phosphorylation in Jerusalem artichoke sub-mitochondrial particles is essentially similar to that observed in beef heart electron transport particles, but that phosphorylation in the former is subject to seasonal variations.

PurposeThe purpose of this study was to investigate the polyphenoloxidases (PPO) activities in Jerusalem artichoke tubers as well as their inactivation. The following are important for the processing of this food: treatment and conversion used in preserving processes.Design/methodology/approachThe PPO of whole tubers and the separated tuber skins as determined using a modified PPO essay with 0.01 M dopamine.HCl as reactant and photometry (ΔA470 plotted against reaction time up to 3 min). Nine varieties used in German tuber production were in the test.FindingsThe highest enzyme activity of PPO was in the skin, range from 1,274 up to 3,026 nkat. In the pulps of the tubers nearly traces of PPO could be detected (range: 2 up to 5 nkat). The inhibition of PPO activity in tuber homogenates was investigated in simulated processes which were used in the food industry: heat (drying, pasteurisation) and oxidase inhibitors such as lemon juice, ascorbic and/ or citric acid. The optimum temperature of PPO was 60°C and the inactivation occurred at 85°C. The range of the PPO activity was between pH 5 and 10, with the optimum at pH 7.0. Lemon juice is a natural inhibitor of the PPO activity in fruit and vegetable juices containing Jerusalem artichoke as well as in canning the tubers. Lemon juice combined with citric acid and ascorbic acid is recommended against enzymatic browning reaction.Originality/valueThe characterisation of the parameters which influence enzymatic browning of Jerusalem artichoke tubers during food processing: heat and pH, have not been described before.

Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and biologically active nutrients. The disadvantage of oat biscuits as well as wheat flour cookies, is the imbalance in micronutrient composition against the background of high energy value and sugar content. The authors substantiated the recipe for oat biscuits enriched with Jerusalem artichoke processed products – puree and syrup, taking into account the requirements of “healthy eating”. Jerusalem artichoke is a valuable source of complex carbohydrates, vitamins, minerals; it is widely used in the nutrition of patients with diabetes mellitus, for the correction of metabolic disorders, in the production of functional and specialized food products. The optimization of the recipe for oat biscuits has been carried out using the generalized desirability function. When developing new recipes for food products, organoleptic properties and quality indicators of model samples have been taken into account. The solution of the problem of mathematical programming was carried out in MathCAD v.15. Statistica v.10 was used for regression analysis. For the first time, regression equations have been obtained that describe the dependence of organoleptic indicators and swelling of oatmeal cookies with Jerusalem artichoke on the mass fraction of prescription components. The recipe for oat biscuits for specialized purposes has been determined, providing optimal quality characteristics of the finished product, consisting of (wt %): oat flakes – 55, Jerusalem artichoke (puree) – 20, Jerusalem artichoke syrup – 6, mineral water – 10, dry whey – 9. The proposed approach is effective in modeling recipes for flour confectionery products, including functional and specialized purposes, and is a methodological basis for finding new technological solutions in the food industry and public catering.

Macro- and micro-elements of Jerusalem artichoke (Helianthus tuberosus L.) tubers growing in Konya (Karapınar and Çumra locations) provinces in Turkey were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). Potassium, phosphorus, magnesium, and calcium contents of Jerusalem artichoke were found at high levels, whereas K content was found as 21615 mg/kg and 26251 mg/kg for Jerusalem artichoke; P contents of Jerusalem artichoke were found between 2585 and 4791 mg/kg; and Ca was determined between 1573 and 2073 mg/kg for Jerusalem artichoke. In addition, Zn content was found in a range from 11.0 mg/kg for Yaylapınar to 15.6 mg/kg for Saracoğlu artichoke. While Fe content of Jerusalem artichoke was found between 23.32 mg/kg to 54.46 mg/kg, Cu content of Jerusalem artichoke was determined between 4.50 mg/kg to 8.98 mg/kg. The Cr contents of Jerusalem artichoke were found between 0.396 mg/kg to 0.642 mg/kg. Ash contents of Jerusalem artichoke tubers were found between 5.70% to 7.63%. Protein contents of Jerusalem artichoke samples were found between 6.23% to 10.71%.

A one-pot two-enzyme system on the production of high value-added D-allulose from Jerusalem artichoke tubers