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ABSTRACT BOOK OF THE 5TH INTERNATIONAL ELECTRONIC CONFERENCE ON FOODS - Functional ingredients based on Jerusalem artichoke: technological properties, antioxidant activity, and prebiotic capacity
Congreso
Fecha:
2024Editorial y Lugar de Edición:
Scientific Committee of 5th International Electronic Conference on FoodsResumen *
This study aims to utilize whole tubers of Jerusalem artichoke (JA) for functional ingredientproduction as an alternative to extractive methods for inulin recovery, thereby maximizing itsnutritional value. A 22 experimental design with “pretreatment” and “drying method” as factorswas used. Levels for “pretreatment”: water immersion (W) and pressing (3 cycles of 5, 10, and13 tn, 1 min) with citric acid dip pH=3.5 (P). Levels for “drying method”: air-drying at 60ºC, 5%HR (A) and freeze-drying (0.22 mbars, T=-84ºC, 48 h) (F). After milling, the JA powders (JAPWA,JAPPA, JAPWF, JAPPF) were analyzed for their technological properties, including the capacityof water holding (WHC), water binding (WBC), swelling (SC), and oil absorption (OAC). Theirinulin, mineral, phenolic, and flavonoid content was also determined. Additionally, their invitro prebiotic activity score (PAS) and antioxidant capacity were measured using the ABTS+˙and FRAP methods. The air-dried powders exhibited the highest WHC, WBC, and SC, whereasthe freeze-dried ones presented the greatest OAC (p<0.05). The “pretreatment” showed asignificant effect on inulin content, and P favored retention (61±3 g/100 g ms). However, the“drying method” did not have a significant effect on inulin content. The highest PAS was observedin JAPPF (1.12±0.08), while the lowest was registered for JAPWA (0.58±0.04). Thesedifferences could be attributed to the influence of polyphenols, since freeze-dried powderspresented more than twice the polyphenol content of air-dried powders (400±5 vs. 193±6 mgAGE/100g ms). JAPPA exhibited better technological properties, providing higher inulin contentand prebiotic capacity than JAPWA, making it a cost-effective alternative for producing functionalJAP with applicability in food matrices such as baked goods. Información suministrada por el agente en SIGEVAPalabras Clave
AIR-DRYINGINULINFREEZE-DRYINGHelianthus tuberosus L.PHENOLIC COMPOUNDS