Jerusalem Artichoke Food Science and Technology: Helianthus Tuberosus

The Jerusalem artichoke, also known as Helianthus tuberosus L., is gaining attention among food scientists and professionals due to its potential for producing inulin. This book explores the science behind the artichoke and discusses recent technological advancements in using inulin in food processing. It covers conceptual aspects and research results from various fields, making it a valuable resource for students, researchers, and professionals in food chemistry, nutritional science, physiology, and bioengineering.

Format: Hardback
Length: 269 pages
Publication date: 05 July 2022
Publisher: Springer Verlag, Singapore

The Jerusalem artichoke, also known as Helianthus tuberosus L., is a plant that is gaining increasing attention among food scientists and professionals worldwide. Its potential for producing inulin, a valuable compound with high economic and ecological importance, has sparked interest in developing technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly methods (green chemistry and white biotechnology). The global production of inulin is also on the rise.

In this book, readers will find a comprehensive explanation of the conceptual aspects and the latest research results on a wide range of topics related to the use of inulin in food processing. Written by leading scientists in the field, the book serves as a valuable resource for students, researchers, and professionals in the fields of food chemistry, nutritional science, physiology, bioengineering, and the food industry.

The Jerusalem artichoke plant is a native of North America and is a member of the sunflower family. It is a perennial herb that grows up to 1.5 meters tall and produces large, sunflower-like flowers. The plant's tubers, which are underground stems, are the primary source of inulin. Inulin is a complex carbohydrate that is found in many plants, including Jerusalem artichokes, potatoes, and chicory roots. It is not digested in the human digestive system but is fermented by gut bacteria, which produce short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate. These SCFAs have numerous health benefits, including promoting gut health, regulating blood sugar levels, and reducing inflammation.

One of the most significant benefits of inulin is its ability to regulate blood sugar levels. It is a prebiotic, which means it feeds the beneficial bacteria in the gut, helping them to grow and thrive. This, in turn, can help to improve digestion and reduce the risk of digestive disorders such as irritable bowel syndrome (IBS) and Crohn's disease. Inulin also has a low glycemic index, which means it does not cause a sharp rise in blood sugar levels after consumption. This makes it an ideal food for people with diabetes or those who are trying to manage their blood sugar levels.

In addition to its blood sugar-regulating properties, inulin has been shown to have other health benefits. It is a source of fiber, which can help to promote healthy digestion and reduce the risk of constipation. It is also a source of antioxidants, which can help to protect the body against oxidative stress and inflammation. Inulin has also been shown to have anti-inflammatory properties, which can help to reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.

The production of inulin is a complex process that involves several steps. The first step is to harvest the Jerusalem artichoke tubers, which are then cleaned, peeled, and chopped. The chopped tubers are then subjected to a hydrolysis process, which breaks down the carbohydrates into simple sugars. These simple sugars are then fermented by gut bacteria, which produce inulin. The inulin is then extracted from the fermented mixture and purified.

There are several technologies that have been developed to improve the production of inulin. One of the most promising is the use of green chemistry and white biotechnology. These methods involve using environmentally friendly chemicals and microorganisms to produce inulin in a more sustainable and efficient manner. For example, some researchers have used genetically modified bacteria to produce inulin in a more cost-effective and scalable manner.

Another technology that has been developed to improve the production of inulin is the use of ultrasound. Ultrasound can be used to break down the cell walls of the Jerusalem artichoke tubers, making it easier for the bacteria to access the carbohydrates and produce inulin. This technology has been shown to increase the yield of inulin and improve the quality of the final product.

In addition to its use in food processing, inulin has also been explored for its potential use in other industries. For example, it has been used as a thickening agent in the food industry, as well as in the production of cosmetics and personal care products. Inulin has also been used as a source of energy in the form of inulin supplements, which are becoming increasingly popular among athletes and fitness enthusiasts.

In conclusion, the Jerusalem artichoke, also known as Helianthus
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.
The Jerusalem artichoke, also known as Helianthus
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.
The Jerusalem artichoke, also known as Helian
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.
The Jerusalem artichoke, also known as Helian
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.
The Jerusalem artichoke, also known as Helian
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.
The Jerusalem artichoke, also known as Helian
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.
The Jerusalem artichoke, also known as Helian
This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance,the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book,readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics,including the relevant characteristics and applications from various fields. Written by leading scientists in the field,the book will be a valuable resource for students and researchers in the fields of food chemistry,nutritional science,physiology,and bioengineers,as well as for professionals in the food industry.

Weight: 606g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811908040
Edition number: 1st ed. 2022