Water-Soluble Jerusalem Artichoke Extracts : Extraction and Use as Oil Substitutes in an Emulsion Model
Keywords:
water soluble extract , extraction, emulsion, particle size , rheological propertiesAbstract
Background and Objectives : Jerusalem artichoke is a tuberous plant that contains inulin as a component. Inulin has a prebiotic dietary fiber property that helps lower carcinogen formation and inhibit the development of various diseases. In the inulin extraction from the Jerusalem artichoke tuber, there are important variables that influence the amount and quality of the extract, such as extraction time, the ratio of solvent to raw materials, extraction temperature, and others. Therefore, selecting the appropriate conditions for the extraction process is important. Inulin-containing extracts can be used as an oil substitute in food emulsion systems. Hence, this study aims to investigate the water-soluble extraction process from Jerusalem artichoke and its application as an oil substitute in emulsion systems.
Methodology : This study investigated the effect of extracting water-soluble extracts from Jerusalem artichoke using hot water at varying temperatures (80 and 100 °C) and different ratios of Jerusalem artichoke to hot water (1:1 and 1:1.5) on the water and oil absorption index, as well as the water solubility index. Then, dried and ground Jerusalem artichoke extract was used to replace soybean oil in two types of emulsion systems: a low-oil content emulsion (10% oil) with oil replacements of 0, 2, 4, and 6%, and a high-oil content emulsion (75% oil) with oil replacements of 0, 2.5, 5, and 7.5%. The particle size and rheological properties of each emulsion system were studied.
Main Results : The results indicated that the extraction of Jerusalem artichoke using different hot water temperatures and ratios of Jerusalem artichoke to water had no significantly different effect on the water absorption index (3.58–3.99 g/g), oil absorption index (2.04–2.10 g/g), water solubility index (56.2–59.53%), and yield (11.48–13.46%). However, the water-soluble extract that was extracted using hot water at 100 °C and the ratio of Jerusalem artichoke to water being 1:1.5 showed the highest yield (13.46±1.75%) and the lowest moisture content (5.12±0.41%) (P<0.05). Thus, these were the appropriate conditions for the Jerusalem artichoke extraction process. Then, the extract was used as an oil replacement in emulsion systems. The results for both emulsion types were similar. Increasing the quantity of extract caused the particle size tend to decrease while the viscosity increased, except for the low-oil emulsion with 2% Jerusalem artichoke extract, whose particle size increased. Emulsions with low oil concentrations exhibited Newtonian flow characteristics, whereas emulsions with high oil content show shear-thinning flow behavior. Increasing a water-soluble extract from the Jerusalem artichoke tuber did not change the flow characteristics of the emulsion samples, but it did lead to an increase in viscosity.
Conclusions : Hot-water Jerusalem artichoke extract could be used as an oil replacement in emulsion systems. The optimal amount of the extract was 6 and 2% for low-oil content emulsions and high-oil content emulsions, respectively.
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