51.  Inulin Extraction and Encapsulation

Authors: T. Dobre, M. Stroescu, A. Stoica, E. Draghici, N. Antohe


Abstract:

Inulin is a storage polysaccharide consisting of a chain of fructose molecules. Inulin could act as a substitute for sugar or fat, having the advantage of very low caloric value. Also, presents some functional properties. It acts in the organism in a similar way to dietary fibers, contributing to the improvement of the gastrointestinal system conditions. Due to these properties, food and pharmaceutical industries have found applications for inulin in the production of functional foods, nutritional composites and medicines. The aim of this study was to develop conditions for inulin extraction and encapsulation for controlled release. Dried and grounded chicory root were used as the starting material. Distilled water and alcoholic solutions were tested as solvent for inulin extraction. Batch extraction was performed at 700oC with continuous stirring. Extraction was made in two stages. Inulin concentration in extract was measured using an UV-VIS spectrophotometer CINTRA 6 GBS-Scientific (Australia) at fixed wave length. Agar was used as encapsulation material. Inulin release in batch operation mod was studied.


Keywords: inulin, extraction, chicory root, encapsulation, controlled release

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