Innovative Food Science and Emerging Technologies 33 (2016) 19

Contents lists available at ScienceDirect

Innovative Food Science and Emerging Technologies

journal homepage: www.elsevier.com/locate/ifset

Recent insights for the green recovery of inulin from plant food materials
using non-conventional extraction technologies: A review
Zhenzhou Zhu a,, Jingren He a, Gang Liu a, Francisco J. Barba b,, Mohamed Koubaa c, Luhui Ding c, Olivier Bals c,
Nabil Grimi c, Eugne Vorobiev c
a
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
b
Universitat de Valncia, Faculty of Pharmacy, Nutrition and Food Science Area, Avda. Vicent Andrs Estells, s/n 46100 Burjassot, Valncia, Spain
c
Sorbonne Universits, Universit de Technologie de Compigne, Dpartement de Gnie des Procds Industriels, Unit Transformations Intgres de la Matire Renouvelable (UTC/ESCOM, EA 4297
TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compigne Cedex, France

a r t i c l e i n f o a b s t r a c t

Article history: Inulin constitutes an important food ingredient, widely used for its ber content, and its ability to substitute fat
Received 26 August 2015 and sugar ingredients. Traditionally, industrial inulin production from chicory roots requires high extraction tem-
Received in revised form 20 December 2015 perature (7080 C) and long extraction time (12 h). This conventional extraction is generally accompanied
Accepted 21 December 2015
with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high
Available online 4 January 2016
temperature, requiring thus further purication steps. To overcome these issues, developing novel extraction
Keywords:
technologies, consuming less energy, faster, and providing high yield and purity, is of paramount importance
Inulin to meet the requirements of a green extraction concept. In this review, the feasibility of using conventional
Conventional extraction and new promising technologies (enzyme assisted extraction, ultrasounds, microwaves, supercritical uid ex-
Non-conventional extraction traction, and pulsed electric elds) to recover inulin from plant food materials and by-products from an environ-
Acoustic technologies mental and economical point of view will be discussed.
Supercritical uid extraction Industrial relevance: Inulin is widely used in food industries mainly due to its ability to substitute fat and sugar
Pulsed electric elds ingredients. However, the current industrial recovery process of this molecule is mainly carried out by diffusion
in hot water (7080 C), followed by a relatively complex purication process, due to the presence of a large
amount of impurities generated by the application of high temperatures. The need for obtaining greener, sustain-
able, and viable processes has led food scientists to develop new processes in full correspondence with the green
extraction concept based on the use of non-conventional technologies (i.e. pulsed electric elds, ultrasounds, mi-
crowaves, etc). The submitted review discusses the potential of some of these new promising technologies to
allow the industrial sustainability and green recovery of inulin, which have as benets: energy- and time-saving
along with higher yields and milder temperatures, reducing thus the subsequent purication steps.
2015 Elsevier Ltd. All rights reserved.

Contents

1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
2. Inulin food applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
3. Conventional inulin production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
4. Non-conventional extraction techniques of inulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
4.1. Enzyme-assisted extraction (EAE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
4.2. Ultrasound-assisted extraction (UAE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
4.3. Microwave-assisted extraction (MAE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
4.4. Supercritical uid extraction (SFE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
4.5. Pulsed-electric eld assisted extraction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Correspondence to: Z. Zhu, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Correspondence to: F. J. Barba, Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de Valncia, Avda. Vicent Andrs Estells, s/n 46100 Burjassot, Valncia, Spain.
Tel.: +34 963544972; fax: +34 963544954.
E-mail addresses: zhenzhouzhu@126.com, zhuzhenzhou19831@gmail.com (Z. Zhu), francisco.barba@uv.es (F.J. Barba).

http://dx.doi.org/10.1016/j.ifset.2015.12.023
1466-8564/ 2015 Elsevier Ltd. All rights reserved.
2 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19

5. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

1. Introduction
Inulin is a generic term to cover all -(2 1) linear fructans
(Roberfroid, 2005). It is present in numerous plants such as
asparagus leeks, onion, garlic, wheat, chicory, artichokes and banana
(Azorn-Ortuo et al., 2009; Liu, 2007). Inulin was isolated for the rst
time, as a peculiar substance, from a boiling water extract of the Inula
helenium plant in 1804 by a German scientist, Rose. The isolated
substance was then named inulin by Thomson in 1818 (Franck & De
Leenheer, 2005).
Inulin is composed of a mixture of oligosaccharides and polysaccha-
rides and composed of fructose units constituting a (2 1)--D-
fructosyl-fructose (Fn) structure (Fig. 1a) and eventually a terminal
glucose unit linked to a fructan structure by an -D-glucopyranosyl
bond (GFn) (Fig. 1b) (Lpez-Molina et al., 2005). Both Fn and GFn
represent inulin molecules, where n is the degree of polymerization
(DP) or the number of -D-fructofuranose units, dening the physico-
chemical properties and applications of inulin. Depending on the chain
length and structure, inulin has become more and more in use in both
food and non-food industries, mainly due to its health benets. In fact, in-
ulin has a prebiotic effect, is able to enhance the gastrointestinal absorp-
tion of minerals, decreases atherosclerosis risk, and increases satiety
(Azorn-Ortuo et al., 2009; Liu, 2007). The industrial inulin production
process has been established for years, and consists mainly of
water diffusion followed by several purication steps. This
conventional process, although used for large-scale production,
requires high-energy consumption and long extraction time.
Alternative extraction processes, replacing the traditional ones,
have been established to meet the green concept requirements
(Chemat, Vian, & Cravotto, 2012; Koubaa et al., 2015). These non-
conventional processes are able to shorten the treatment time (12 h
for inulin extraction using the conventional process), decrease the
diffusion temperature (usually occurred at 7080 C) and reduce the
solvent's consumption. Among the non-conventional procedures
applied to inulin extraction, enzyme assisted extraction, ultrasounds,
microwaves, supercritical uid extraction, and pulsed electric elds
have attracted a special interest.
This review aims to evaluate and compare the conventional and new
promising technologies that can be useful for the extraction of inulin
from plant food materials and by-products from a green and economical
point of view.
2. Inulin food applications
Inulin has become a widely used ingredient in food industries,
mainly due to its functional properties (Franck & De Leenheer, 2005).
For instance, the increased interest of food industries to produce health-
ier products over the last decade has led food scientists to explore the
potential of inulin as a fat replacer in low-fat foods (e.g. low-fat dairy
products) due to its similar technological function and its ability to
retain similar sensorial characteristics than animal fat or seed oil
(Arcia, Costell, & Trrega, 2011; Bayarri, Chuli, & Costell, 2010).
Moreover, inulin could be used as a ber ingredient to improve the
taste and the texture, and as a sugar replacer in chocolate to reduce
the sugar content (Nehir El & Simsek, 2012). When the DP is below 10
(oligofructose), the solubility and sweetness of this short-chain fraction
are higher than those of long-chain inulin. It could thus be used to im-
prove taste, as it has close properties to other sugars. Long-chain inulin
molecules are less soluble and more viscous than short-chain inulin
molecules (Wada, Sugatani, Terada, Ohguchi, & Miwa, 2005). Therefore,
they could be used in food products as a texture enhancer (Meyer,
Bayarri, Trrega, & Costell, 2011). Other physicochemical properties re-
lated to DP include glass transition temperature (Schaller-Povolny,
Smith, & Labuza, 2000), melting point (Blecker et al., 2003), and gel
formation ability and strength (Bot, Erle, Vreeker, & Agterof, 2004). Inu-
lin molecules are also able to interact with food constituents such as
starch and hydrocolloids, making them relevant modiers for food
texture improvements. A detailed overview of the application of inulin
in food products is presented in Table 1.
3. Conventional inulin production
Due to their high inulin content (N10%), dahlia tubers, Jerusalem ar-
tichoke tubers and chicory (Cichorium intybus L.) roots (Fig. 2) represent

a. OH
b.
OH
HO OH
OH

F G
OH O HO O OH
O
HO OH
O HO
OH
F
F O
O OH
O
HO O HO
O HO
OH O
OH F
F
HO
HO OH
HO

n-2 n-1

Fig. 1. Chemical structure of inulin. a. Inulin molecule containing only fructosyl residues. b. Inulin molecule containing a glucose unit at the end of the chain.
 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19
Table 1
Main food applications of inulin.
Applications Functionality/advantage
Dairy products Sugar and fat replacement, synergy with sweeteners, body and
mouthfeel, foam stability, ber and prebiotic
Frozen desserts Sugar and fat replacement, texture and melting, synergy with
sweeteners, ber and prebiotic
Table spreads Fat replacement, texture and spreadability, emulsion stability,
ber and prebiotic
Baked goods and breads Moisture retention, sugar replacement, ber and prebiotic
Breakfast cereals Crispness and expansion, ber and prebiotic
Fillings Sugar and fat replacement, texture improvement
Fruit preparations Sugar replacement, synergy with sweeteners, body and
mouthfeel, ber and prebiotic
Salad-dressings Fat replacement, body and mouthfeel
Meat products Fat replacement, texture and stability, ber
Dietetic products and Sugar and fat replacement, synergy with sweeteners,
meal replacers low caloric value, body and mouthfeel, ber and prebiotic
Chocolate Sugar replacement, heat resistance, ber
Tablets Sugar replacement, ber and prebiotic
the most important plant materials used for the industrial production of
inulin (Apolinrio et al., 2014). In fact, they contain 1012%, 1418%, able, microbiologically safe, and commercial end product.
and 14.918.3% of inulin, respectively (Table 2). Although dahlia tubers
have high inulin content, this plant is mainly cultivated for its owers
rather than for inulin production. The Jerusalem artichoke, on the
other hand, has more sensitive inulin metabolism to cold than that of
chicory. Moreover, its tubers are small, irregular, attaching high
amounts of soil, and containing only 20% long-chain inulin (DP N 10).
All of these properties make chicory an interesting crop for the industri-
al production of inulin. In fact, besides its high inulin content, it contains
regular roots and has good tolerance to cold, making it nowadays the
most widely used plant for industrial inulin production.
Traditionally, the industrial production of inulin consists mainly of
two steps: extraction and purication (Fig. 3) (Franck & De Leenheer,
2005). During the rst step, chicory roots are cut into homogeneous
slices, and then diffused at 7080 C during 1 to 2 h, in order to ensure
satisfactory chicory root extraction. This extraction generates an impure
inulin-containing juice, which is puried during the second step of the
process by primary liming and carbonation methods. The impurities
such as peptides, some anions, degraded proteins and colloids are pre-
cipitated by CaCO3 sludge, removed later by ltration. The pre-puried
juice is then further rened, using cationic and anionic ion-exchange
resins for demineralization, and active carbon for decolorization. The
generated juice is then sterilized by ltration (through 0.2-m lters),
evaporated, and nally spray-dried. Spray-drying has been, until now,
Fig. 2. Chicory production candidates. a. Dahlia tubers, b. Jerusalem artichoke tubers and c. chicory roots (taken from Google images).
3
References
Arcia et al. (2011), Bayarri et al. (2010)
Franck (2002)
Franck (2002)
Salinas and Puppo (2014), Tripkovic, Muirhead, Hart, Frost, and Lodge (2014)
Brennan, Monro, and Brennan (2008), Brighenti, Casiraghi,
Canzi, and Ferrari (1999)
Franck (2002)
Franck (2002), Kaur and Gupta (2002)
Franck (2002), Kaur and Gupta (2002)
Angiolillo, Conte, and Del Nobile (2014), Felisberto, Galvao, Picone,
Cunha, and Pollonio (2014), Keenan, Resconi, Kerry, and Hamill (2014),
Sevane et al. (2014)
Franck (2002)
Aidoo, Afoakwa, and Dewettinck (2014), Morais, Morais,
Cruz, and Bolini (2014), Norhayati and Ayob (2014)
Franck (2002)
the most convenient technology to convert rened inulin into a stor-
Numerous approaches have been tested for inulin production. For
instance, solidliquid phase extraction along with the application of
high temperature and water was previously reported (Gaafar, Boudy,
& El-Gazar, 2010; Margaritis & Bajpai, 1982; Yamazaki & Matsumoto,
1994). Results through these works demonstrated that inulin extraction
was performed at a temperature range of 70100 C, showing effective
recovery (88.5593.36%) from Jerusalem artichokes. Moreover, the au-
thors have concluded that a solid:liquid ratio of 1:5 (w:v) increased
the efciency of inulin extraction.
In addition, the effects of conventional solvents with ethanol at
different percentages as well as the impact of pH on inulin recovery
have been well documented in literature. One of the most important
reasons for using ethanol is its relatively low evaporation temperature
(78.3 C), which facilitates the sustainable recovery of inulin. For in-
stance, 80% ethanol/water extraction was used to extract inulin from
yacon (Polymnia sonchifolia or Passiora edulis) (Ohyama et al., 1990).
In this study, although 90% of yacon's dry matter was shown to be
extractible, inulin was detected in the insoluble fraction of the extract
with a signicantly low extraction yield. Therefore, the authors conclud-
ed that unlike other accumulating plants (e.g. Jerusalem artichokes),
yacon was not suitable for inulin production.
Furthermore, the effects of ethanol concentration (060%) and pH
(69) on inulin precipitation from C. intybus (chicory) were evaluated
4 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19

Table 2 Replacing the traditionally used methods for inulin extraction, by

Yield and inulin content in dahlia, Jerusalem artichokes and chicory (Franck & De non-conventional ones with less energy consumption, shorter process-
Leenheer, 2005).
ing time, and increased yields and purity is of primary importance. Re-
Dahlia Jerusalem artichoke Chicory search studies have been mainly focused on nding either new cell
tubers tubers roots membrane disintegrating techniques, or new environmentally friendly
Roots or tubers (tons/ha) 25 3560 2575 methods, which are more suitable for inulin extraction and have the po-
Dry weight (%) 1522 1925 2025 tential for possible scaling-up. The most important non-conventional
Inulin (%) 1012 1418 14.918.3
methods applied for inulin extraction are discussed below.
Inulin (tons/ha) 2.53 4.58.5 511
Average DP 1320 610 1014
4. Non-conventional extraction techniques of inulin

by several research groups (Gaafar et al., 2010; Margaritis & Bajpai,
1982). In these studies, using 2040% ethanol at pH 7 allowed the recov-
ery of high yields of inulin. In the same line, Hu, Qui, Wang, Zhou, and
Tang (2007) investigated the effect of pH on inulin extraction from
Jerusalem artichoke powder. The authors revealed that the extraction
yield reached a plateau after 90100 min extraction time at pH 56,
compared to 100110 min when operating at pH of 79. The extraction
yield was proportional to the increased pH.
In another study, different ethanol/water concentrations (0.10.4%)
were used at 70 C for inulin extraction from chicory roots under contin-
uous stirring (Dobre, Stroescu, Stoica, Draghici, & Antohe, 2008). How-
ever, the authors reported low extraction yields due to the presence of
ethanol.
The conventional procedure is thus energy- and time-consuming
and requires relatively large amounts of solvents. In addition, it involves
the use of high temperatures, which could enhance the releases of im-
purities and the uses of expensive, toxic and non-environmentally
friendly solvents. Removing these impurities makes the process rela-
tively complex, as it requires a compromise between maximal removals
of impurities and preserving inulin chains from degradation, color
formation, Maillard reactions, contaminations and the presence of
non-desired taste and odors. Therefore, high-energy consumption
(use of temperature) and complex purication steps are the weak
points of the conventional extraction process of inulin at industrial
scales.
Preliming
Chicory roots Liming
4.1. Enzyme-assisted extraction (EAE)
EAE has been widely used for cell wall disintegration, leading to im-
provement of the releases of target molecules from intracellular to extra-
cellular compartments. Enzymes are widely applied in juice processing to
increase the extraction yields. It has been well documented that adding
specic enzymes (e.g. cellulase, -amylase, and pectinase) during the ex-
traction process, enhances the recovery of high-added value compounds
(Rosenthal, Pyle, & Niranjan, 1996; Singh, Sarker, Kumbhar, Agrawal, &
Kulshreshtha, 1999).
As early as 1983, the EAE method was applied for inulin extraction
from Jerusalem artichokes based on the assumption that adding inulinase
may facilitate the extraction (Kierstan, 1983). It has been reported that
inulinase is able to hydrolyze long chain inulin, having low solubility in
water, into shorter chains with higher solubility. However, the obtained
results were contradictory to the predicted ones, and no improvement
of the extraction efciency has been noticed by adding inulinase.
In a similar study, dual enzyme hydrolysis has been successfully
applied for inulin extraction from burdock roots, showing promising re-
sults. The authors reported that the extraction yields were 8.83%, 8.67%
and 8.21% by adding papain, plant protease, and acid protease, respec-
tively. They found that the optimum extraction conditions for dual
enzyme hydrolysis were 10% papain + 20% plant protease, using a
solid:liquid ratio of 1:15, at 45 C, during 8 h and pH 8. The extraction
yield of inulin was therefore 13.41% with 67.86% purity (Cao, Dong,
Miao, & Lu, 2010).
A bio-enzyme assisted inulin extraction process from Jerusalem arti-
chokes was patented by Fan, Liu, and Wang (2010). The authors extract-
ed efciently inulin by adding cellulase and pectinase, which mainly
hydrolyze both -1,4 and -1,4 glycosidic bonds of plant cell walls,
and lead to the increase of their permeability. Based on this method, a
great reduction of hot-water extraction time from 30 min to 510 min
was noticed, with an increased yield from 50% to 70%.

Slicer Carbonatation
4.2. Ultrasound-assisted extraction (UAE)

Filtration Ultrasound is a sound wave having the feature to be heard beyond

human capacities. It is widely used in food processing industries with
Demineralization frequency ranging from 20 kHz to 1 MHz (Soria & Villamiel, 2010). Ul-
trasounds are able to go through a liquid medium or a liquid containing
solid materials, by creating compression and expansion, producing a
Decolorization phenomenon called cavitation, which means the production of bubbles,
their growth, and then their collapse. The cavitation phenomenon en-
Diffusion
hances thus the biomass diffusion, the cell disruption and nally the sol-
Diffuser

70-80 C Evaporation
90 min vent penetration (Rosell-Soto, Galanakis, et al., 2015; Vilkhu, Mawson,
Simons, & Bates, 2008). Among other non-conventional extraction tech-
Spray-drying niques, UAE is more favorable in terms of lower extraction temperature
and cheaper operating costs. However, the drawback of UAE is that it
requires a special design of the ultrasonic apparatus to avoid the
blind spots: the spaces that ultrasound waves cannot reach (Barba,
Grimi, & Vorobiev, 2014). The application of UAE is based on the fact
Chicory juice that ultrasound energy facilitates the releasing of organic and inorganic
Inulin powder
compounds from plant matrices (Herrera & de Castro, 2005), which in-
Fig. 3. Industrial process of inulin production from chicory roots. tensify the mass transfer and accelerates the access of the solvent to the
Adapted from Franck and De Leenheer (2005). intracellular content (Vinatoru, 2001). The extraction mechanism by
 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19
ultrasound involves mainly two physical phenomena: i) the diffusion
across the cell walls and ii) the cell content rinsing after breaking the
walls (Mason, Paniwnyk, & Lorimer, 1996).
For instance, UAE has been applied by several research groups for in-
ulin extraction. In this line, Lingyun et al. (2007) studied the optimal ex-
traction conditions of inulin from Jerusalem artichoke tubers, which are
widely cultivated in the northern part of China for environmental protec-
tion. The plant material was rst powdered and sieved through a
0.125 mm sieve. The effects of conventional, direct and indirect sonication
extractions on inulin recovery have been evaluated and optimized using
an experimental design based on fractional factorial design (FFD), path
of steepest ascent, central composite design (CCD), and response surface
methodology (RSM). The authors reported that the optimal extraction
conditions of inulin yielding 83.6% were found at neutral pH, 20 min ex-
traction time, 77 C temperature, and a solvent:solid ratio of 11:1 (v:w).
Under these optimum conditions, direct (the sonication probe horn was
tted into the sample tube with its tip dipped into the solvent), and indi-
rect (the sample tube was immersed in an ultrasound bath) ultrasound
methods were used to assist inulin extraction. As compared to the con-
ventional method, reaching the maximum inulin extraction yield after
about 16 min, UAE shortened the plateau to about 8 min, which
represents a 2 times faster rate than that of the conventional method.
Moreover, the authors revealed that the indirect ultrasound method
was more suitable for inulin extraction than the direct ultrasound
method, which induces partial degradation of inulin releasing thus
more oligosaccharides in the extract.
Similarly, Abbasi and Farzanmehr (2009) optimized the aqueous ex-
traction of inulin from Iranian artichokes using direct and indirect ultra-
sonic waves at various combinations of time, temperature and solvent
ratio. The optimum recovery of inulin was obtained at 80 C with
5 min treatment duration, and a liquid/solid ratio of 5:1. The authors re-
ported a signicant increase in inulin recovery proportionally to the
power input of ultrasound.
In another study conducted by Milani, Koocheki, and Golimovahhed
(2011), the effects of the independent variables for ultrasound extrac-
tion, including sonication amplitude (20100%), sonication tempera-
ture (2060 C), and sonication time (525 min), were investigated.
The authors reported that the use of ultrasound with high intensity, im-
proves signicantly the inulin extraction from Burdock roots, powdered
and sieved through a 0.125 mm sieve. The obtained results showed that
increasing the amplitude and the extraction time increased the extrac-
tion yield, with minor effect of temperature. The optimum extraction
conditions were found using a sonication time of 25 min, a sonication
amplitude of 83%, and a temperature of 37 C. Using these conditions
an extraction yield of about 24% was reached, which represents more
than two times higher that of conventional extraction (11%), using the
same plant material.
More recently, the effects of UAE (20 kHz, 200 W, 20100%,
3070 C, 540 min) on inulin recovery from Eremurus spectabilis root
powder were evaluated, and the proposed process was compared with
the conventional one (Pourfarzad, Naja, Khodaparast, & Khayyat,
2014). The authors reported that the direct UAE process led to the
highest inulin recovery (62%), compared to both indirect (60%) and
conventional (52%) extractions. Moreover, they observed that direct
UAE extraction provided the highest purity of the extract. However, it
caused a decrease in the DP when compared to both indirect UAE and
conventional extraction. These observations could be explained by the
ability of direct UAE to induce higher cavitation effects (Chemat,
Zill-e-Huma, & Khan, 2011; Veillet, Tomao, & Chemat, 2010), which
facilitates the mass transfer as well as the split of the fructan chains
into lower lengths.
4.3. Microwave-assisted extraction (MAE)
Microwaves are electromagnetic elds in which the frequency
ranges from 300 MHz to 300 GHz (Chemat & Cravotto, 2013; Koubaa
5
et al., 2015). The principle of heating using microwaves is based upon
its direct impacts on polar materials. Electromagnetic energy is trans-
formed to heat following ionic conduction and dipole rotation (Jain,
Jain, Vyas, & Shukla, 2009). The extraction mechanism using MAE in-
volves three sequential steps: i) the separation of solutes from the active
sites of the sample matrix under increased temperature and pressure;
ii) the solvent's diffusion across the sample matrix; and iii) the release
of solutes from the sample matrix to the solvent (Alupului and Lavric,
2012). Based on its features such as faster heating, reduced thermal gra-
dients, reduced equipment size and increased extraction yield, MAE is
widely applied for natural compounds' extraction, compared to conven-
tional methods (Chemat et al., 2012; Cravotto et al., 2008). Due to its
several benets, MAE was successfully applied for inulin extraction.
For instance, Hu et al. (2007) compared inulin extraction efciency
from fresh Jerusalem artichoke (Helianthus tuberosus) powder by con-
ventional and MAE processes. At the same extraction temperature
(95 C), extraction time (60 min) and solid:liquid ratio (1:20), a micro-
wave treatment at 400 W power, during 120 s, led to a better inulin ex-
traction yield (82.97%), compared to that of conventional extraction
(65.50%). The authors performed orthogonal experiments to optimize
the MAE conditions (power, treatment duration, extraction tempera-
ture and solid:liquid ratio). They reported reaching a maximum extrac-
tion yield of about 99% under the optimal conditions of 270 s treatment
duration, 400 W microwave power, 40 min extraction time, 95 C ex-
traction temperature, and 1:18 solid:liquid ratio.
In another study, the impact of MAE and conventional hot water
extraction on the recovery of inulin from Jerusalem artichokes was
evaluated (Xiao, Zhu, Wang, & Zhang, 2013). Single factor and orthogo-
nal experiments were applied to evaluate the effect of extraction tem-
perature, extraction time, and solid:liquid ratio on inulin extraction
efciency. The authors reported that by using hot water extraction,
the inulin recovery yield was maximal at around 80 C, 100 min and a
solid:liquid ratio of 1:15. However, by using MAE, the highest inulin re-
covery yield, which was 20% more than that of hot water extraction, was
obtained after only 6 min under the optimum conditions of 450 W, and
solid:liquid ratio of 1:18.
Simultaneous ultrasonic/microwave assisted extraction (UMAE) of
inulin from grinded Burdock roots was investigated by Lou, Wang,
Wang, and Zhang (2009). The authors reported that at an ultrasonic
power of 50 W, a microwave power of 400 W, and a solid:liquid ratio
of 1:15, the UMAE process shortened the extraction time from 300 s
to 60 s, compared to conventional stirring extraction (at 50 C) without
additional treatment, and for a similar inulin extraction yield (10%). This
advantage was reported to be related to the cavitation phenomenon of
ultrasound and to the internal heating of microwave. The combination
of the two treatments: ultrasound and microwave could dramatically
improve the release of soluble compounds from plant matrices by
disrupting the cell walls, enhancing the mass transfer and facilitating
the solvent's access to the intracellular compartments. In fact, micro-
waves heat the whole sample volumetrically, which disrupts the weak
hydrogen bonds and promotes the rotation of molecular dipoles. The
heating effect increases the temperature of the solvent, which leads to
the increase of the solubility of the target compound. Table 3 summa-
rizes the applications of UAE and MAE processes for inulin extraction
from various plant materials.
4.4. Supercritical uid extraction (SFE)
The SFE technique has been widely applied for the extraction of
high-added value compounds (i.e. essential oils) from plant matrices.
Unlike other processes, the use of SFE has the advantage to provide a
nal product without residual solvent, as it could be easily removed
by simple depressurization.
The supercritical state is different from basic ones (solid, liquid and
gas) and could only be reached beyond the critical point of a given sub-
stance. The critical point is dened as the characteristic temperature
6 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19

Table 3
Effects of ultrasound and microwave technologies on inulin recovery from plant materials.

Plant material Treatment conditions Inulin yield increase References

W C min

Ultrasound assisted extraction

Eremurus spectabilis root powder (Serish) 200 3070 540 62% Pourfarzad et al. (2014)
Artichoke 200 80 5 4% Abbasi and Farzanmehr (2009)
150 77 20 84% Lingyun et al. (2007)
Burdock roots 2060 525 11% Milani et al. (2011)

Microwave-assisted extraction
Jerusalem artichokes 400 95 2 83% Hu et al. (2007)
450 80 10 83% Xiao et al. (2013)

Ultrasonic/microwave-assisted extraction
Burdock root 50/400 50 1 10% Lou et al. (2009)

*Ultrasonic power, **Microwave power.

(Tc) and pressure (Pc) above which there is no distinction between gas
and liquid phases. Thus supercritical uid has gas-like properties for dif-
fusion, viscosity, and surface tension, and liquid-like properties for den-
sity and solvation power. Due to these properties, SFE was successfully
applied for compound extraction from plant matrices in a shorter
time, and higher yields compared to conventional methods (Sihvonen,
Jrvenp, Hietaniemi, & Huopalahti, 1999).
Carbon dioxide is considered as the ideal solvent for supercritical
uid extraction (Black, 1996; Rosell-Soto, Koubaa, et al., 2015). In
fact, it has the feature of low critical temperature ( 31 C), close to
room temperature, as well as low critical pressure (73 bars), which
offers the possibility to operate at moderate pressures, generally be-
tween 100 and 450 bars. Moreover, CO2 is non-toxic, non-ammable,
odorless, tasteless, inert, and inexpensive (Fiori et al., 2014). Therefore,
this solvent was known to be perfectly adapted for industrial food appli-
cations, aromas and essential oils.
The review of literature shows that the SFE process was not very
well studied for inulin extraction, besides the work performed by
Mendes, Cataldo, da Silva, Nogueira, and Freitas (2005). In this study,
supercritical CO2 was applied to assist inulin extraction from chicory.
The plant material was cut into small pieces, and the effects of extrac-
tion temperatures (40, 60 and 80 C) and pressures (62, 100, 150 and
170 bar) were investigated during 2 h. The authors reported that, de-
spite the numerous advantages of SFE, the highest inulin extraction
yield was only 0.06%, calculated by the ratio between the weights of
the extract and the sample.
4.5. Pulsed-electric eld assisted extraction
Pulsed electric eld (PEF) treatment is an innovative and promising
method for non-thermal processing of foodstuff (Koubaa et al., 2015).
The treatment by pulsed electrical voltage is applied to a material placed

Treatment area

Ground
electrode Electric field
Fluid
direction direction

HV Insulator Treatment HV
electrode Chamber electrode
Treated
material

- Pore
+
Permeabilization - +
- +
- Cell
+
Cell content

Fig. 4. Schematic representation of a continuous pulsed electric eld (PEF) treatment chamber. Inset represents a schematic representation of plant cell permeabilization phenomenon
following PEF treatment.
 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19
Filtration
Demineralization
Decolorization
Evaporation
Spray-drying
Inulin powder
Fig. 5. Two different schematic processes for inulin production assisted by pulsed electric eld (PEF).
between a high voltage electrode and a grounded one. PEF treatment is
generally conducted at ambient temperature, for a short treatment
time of less than 1 s (s or ms) (Barbosa-Cnovas, Pierson, Zhang, &
Schaffner, 2000; Vorobiev & Lebovka, 2010). In general, the applied
eld strength ranges from 0.1 to 80 kV/cm for a pulse duration ranging
from several s to several ms (Barba et al., 2014; Vorobiev & Lebovka,
2010). When the cells are exposed to a given electric eld, their mem-
branes are generally permeabilized. This phenomenon is called electro-
poration, forming temporary (reversible) or permanent (irreversible)
pores through the membranes, which facilitates the releasing of the
intracellular content (Fig. 4).
PEF-assisted extraction has been applied through several
studies for the extraction of inulin. For instance, chicory slices
(2 mm 10 mm 20 mm) were subjected to inulin extraction
using PEF (Loginova, Shynkaryk, Lebovka, & Vorobiev, 2010). The
authors reported that the diffusion coefcient of the soluble matter
was tremendously increased by the PEF treatment, especially at mild
extraction temperatures. In fact, the diffusion coefcients for conven-
tional extraction and PEF-assisted extraction were 9 1011 m2/s and
3 10 10 m2/s at 50 C, and 7 10 12 m2/s and 2 10 10 m2/s at
40 C, respectively.
In another study conducted by Zhu, Bals, Grimi, and Vorobiev
(2012), a pilot countercurrent extraction of inulin from chicory slices
was carried out using PEF. The intensity of the applied electric eld
was 600 V/cm with a treatment duration of 50 ms. The authors reported
a reduction of the diffusion's temperature by 1015 C with comparable
concentration of inulin in the extract (11.5 g/100 ml juice). Less ener-
gy consumption was then achieved by reducing the PEF treatment dura-
tion to 10 ms. Moreover, the purity of the extract obtained using the PEF
treatment of chicory slices was higher than that obtained from the
untreated ones. The juice obtained from PEF-treated chicory slices was
puried by membrane ltration, which reduces the number of conven-
tional purication steps through the liming-carbonation process.
Recently, the combination of PEF and ohmic heating (pulsed ohmic
heating, POH) was investigated for inulin extraction from chicory
roots (Zhu, Bals, Grimi, Ding, & Vorobiev, 2015). Compared to either
7
Preliming
Chicory roots Liming
Slicer Carbonatation
Filtration
PEF pre-treatment Demineralization
Decolorization
Evaporation
Diffusion
Diffuser
70-80 C
90 min Spray-drying
Inulin powder
Chicory juice
conventional (thermal) or PEF (600 V/cm) treatment, applied separate-
ly, POH (600 V/cm) resulted in faster and effective chicory tissue perme-
abilization. After PEF application at high intensity ( 1000 V/cm), the
solute diffusivity was similar to that of conventional extraction applied
at 7080 C (3 1010 m2/s), which provides an interesting method
for inulin recovery at mild and low temperatures. Furthermore, the
purity of the obtained juice using this non-conventional method was
higher than that obtained by the conventional thermal process (Zhu,
Bals, Grimi, Ding, & Vorobiev, 2013). Based on this nding, the conven-
tional inulin production process from chicory roots could be modied.
Fig. 5 shows two alternative possibilities for inulin production.
The rst one consists of the application of PEF pre-treatment
(1000 V/cm) before cold diffusion (at 3035 C), instead of hot water
diffusion (7080 C), followed by simplied calco-carbonic purication.
The second process consists of the application of PEF before cold diffu-
sion, followed by a ltration step instead of the complex calco-
carbonic purication process. Indeed, Loginova, Loginov, Vorobiev, and
Lebovka (2012) observed that the purication of sugar beet juice
extracted at 30 C resulted in faster juice ltration after the rst carbon-
ation and lower coloration of the nal thin juice as compared to that pu-
ried after extraction at 70 C. The authors suggested a 2-fold decrease
of CaO quantity required for efcient juice purication.
5. Conclusions
In this review, non-conventional extraction techniques for inulin re-
covery from plant food materials were discussed. Among the different
extraction methods (pulsed electric eld-, ultrasound-, enzyme-, micro-
wave-, and supercritical uid-assisted extraction), PEF was shown to be
the most promising technology to replace the current high temperature
extraction process. By applying PEF pre-treatment, the extraction tem-
perature decreased and the amount of impurities is highly reduced.
The inulin yield and quality of the extracts are mainly inuenced by
two factors: plant cell permeabilization degree and extraction tempera-
ture. Reaching lower temperatures to achieve a cold extraction pro-
cess of inulin requires further PEF pre-treatment investigations. Such
8 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19
recovery process will have additional economical benets compared to
the current proposed ones.
Acknowledgments
The authors acknowledge the nancial support of National Natural
Science Foundation of China (21506166), as well as from the Scientic
Research Foundation for the Returned Overseas Chinese Scholars
(State Education Ministry) and from the Scientic Research Starting
Foundation (2014847), Wuhan Polytechnic University. Nabil Grimi
and Eugne Vorobiev appreciate the support from COST Action
TD1104 (EP4Bio2Med European network for development of
electroporation-based technologies and treatments).
References
Abbasi, S., & Farzanmehr, H. (2009). Optimization of extracting conditions of inulin from
Iranian artichoke with/without ultrasound using response surface methodology.
JWSS - Isfahan University of Technology, 13(47), 423435.
Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2014). Optimization of inulin and
polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture
Rheological, microstructure and physical quality characteristics. Journal of Food
Engineering, 126, 3542.
Alupului, A., & Lavric, V. (2012). Articial neural network modelling of ultrasound and mi-
crowave extraction of bioactive constituents from medicinal plants. Revista de Chimie,
63(7), 743748.
Angiolillo, L., Conte, A., & Del Nobile, M. A. (2014). Technological strategies to produce
functional meat burgers. LWT - Food Science and Technology, 62(1), 697703.
Apolinrio, A. C., de Lima Damasceno, B. P. G., de Macdo Beltro, N. E., Pessoa, A.,
Converti, A., & da Silva, J. A. (2014). Inulin-type fructans: A review on different as-
pects of biochemical and pharmaceutical technology. Carbohydrate Polymers, 101,
368378.
Arcia, P. L., Costell, E., & Trrega, A. (2011). Inulin blend as prebiotic and fat replacer in
dairy desserts: Optimization by response surface methodology. Journal of Dairy
Science, 94(5), 21922200.
Azorn-Ortuo, M., Urbn, C., Cern, J. J., Tecles, F., Allende, A., Toms-Barbern, F. A., &
Espn, J. C. (2009). Effect of low inulin doses with different polymerisation degree
on lipid metabolism, mineral absorption, and intestinal microbiota in rats with fat-
supplemented diet. Food Chemistry, 113(4), 10581065.
Barba, F. J., Grimi, N., & Vorobiev, E. (2014). New approaches for the use of non-
conventional cell disruption technologies to extract potential food additives and
nutraceuticals from microalgae. Food Engineering Reviews, 7(1), 4562.
Barbosa-Cnovas, G. V., Pierson, M. D., Zhang, Q. H., & Schaffner, D. W. (2000). Pulsed
electric elds. Journal of Food Science, 65, 6579.
Bayarri, S., Chuli, I., & Costell, E. (2010). Comparing -carrageenan and an inulin blend as
fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory as-
pects. Food Hydrocolloids, 24(67), 578587.
Black, H. (1996). Supercritical carbon dioxide: The greener solvent. Environmental
Science & Technology, 30(3), 124A127A.
Blecker, C., Chevalier, J. -P., Fougnies, C., Herck, J. -C. V., Deroanne, C., & Paquot, M. (2003).
Characterisation of different inulin samples by DSC: Inuence of polymerisation de-
gree on melting temperature. Journal of Thermal Analysis and Calorimetry, 71(1),
215224.
Bot, A., Erle, U., Vreeker, R., & Agterof, W. G. M. (2004). Inuence of crystallisation condi-
tions on the large deformation rheology of inulin gels. Food Hydrocolloids, 18(4),
547556.
Brennan, M. A., Monro, J. A., & Brennan, C. S. (2008). Effect of inclusion of soluble and in-
soluble bres into extruded breakfast cereal products made with reverse screw con-
guration. International Journal of Food Science and Technology, 43(12), 22782288.
Brighenti, F., Casiraghi, M. C., Canzi, E., & Ferrari, A. (1999). Effect of consumption of a
ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood
lipids in healthy male volunteers. European Journal of Clinical Nutrition, 53(9),
726733.
Cao, Z., Dong, Y., Miao, J., & Lu, Z. (2010). Enzymatic extraction of inulin from burdock
(Arctium lappa L.) root. Food Science, 31(24), 3745.
Chemat, F., Zill-e-Huma, & Khan, M. K. (2011). Applications of ultrasound in food technol-
ogy: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4),
813835.
Chemat, F., Vian, M. A., & Cravotto, G. (2012). Green extraction of natural products:
Concept and principles. International Journal of Molecular Sciences, 13, 86158627.
Chemat, F., & Cravotto, G. (2013). In F. Chemat, & G. Cravotto (Eds.), Microwave assisted
extraction for bioactive compounds. US: Springer.
Cravotto, G., Boffa, L., Mantegna, S., Perego, P., Avogadro, M., & Cintas, P. (2008). Improved
extraction of vegetable oils under high-intensity ultrasound and/or microwaves.
Ultrasonics Sonochemistry, 15(5), 898902.
Dobre, T., Stroescu, M., Stoica, A., Draghici, E., & Antohe, N. (2008). Inulin extraction and
encapsulation. Chemical Bulletim Politehnica University of Timisoara, 53(67),
215217.
Fan, S., Liu, J., & Wang, Z. (2010). Method for producing inulin and other fructan-
containing products from Jerusalem artichoke. Patent EP2698387A1.
Felisberto, M. H. F., Galvao, M. T. E. L., Picone, C. S. F., Cunha, R. L., & Pollonio, M. A. R.
(2014). Effect of prebiotic ingredients on the rheological properties and microstruc-
ture of reduced-sodium and low-fat meat emulsions. LWT - Food Science and
Technology, 60(1), 148155.
Fiori, L., Lavelli, V., Duba, K. S., Sri Harsha, P. S. C., Mohamed, H. B., & Guella, G. (2014). Su-
percritical CO2 extraction of oil from seeds of six grape cultivars: Modeling of mass
transfer kinetics and evaluation of lipid proles and tocol contents. The Journal of
Supercritical Fluids, 94, 7180.
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of
Nutrition, 87(2), S287S291.
Franck, A., & De Leenheer, L. (2005). Inulin. Biopolymers online. Wiley-VCH Verlag GmbH
& Co. KGaA.
Gaafar, A., Boudy, E., & El-Gazar, H. (2010). Extraction conditions of inulin from Jerusalem
artichoke tubers and its effects on blood glucose and lipid prole in diabetic rats.
Journal of American Science, 6(5), 3643.
Herrera, M. C., & de Castro, M. D. L. (2005). Ultrasound-assisted extraction of phenolic
compounds from strawberries prior to liquid chromatographic separation and photo-
diode array ultraviolet detection. Journal of Chromatography. A, 1100(1), 17.
Hu, Q., Qui, S., Wang, H., Zhou, J., & Tang, Y. (2007). Study on strategy of pH control on the
inulin extraction from Jerusalem artichoke. Science and Technology of Food Industry,
28, 150155.
Jain, T., Jain, V., Vyas, A., & Shukla, S. S. (2009). Microwave assisted extraction for
phytoconstituents An overview. Asian Journal of Research Chemistry, 2(1), 1925.
Kaur, N., & Gupta, A. K. (2002). Applications of inulin and oligofructose in health and
nutrition. Journal of Biosciences, 27(7), 703714.
Keenan, D. F., Resconi, V. C., Kerry, J. P., & Hamill, R. M. (2014). Modelling the inuence of
inulin as a fat substitute in comminuted meat products on their physico-chemical
characteristics and eating quality using a mixture design approach. Meat Science,
96(3), 13841394.
Kierstan, M. (1983). Studies on enzymic methods for extraction of inulin from Jerusalem
artichokes. Enzyme and Microbial Technology, 5(6), 445448.
Koubaa, M., Rosello-Sot, E., ic labur, J., Reek Jambrak, A., Brni, M., Grimi, N., ... Barba,
F. J. (2015). Current and new insights in the sustainable and green recovery of nutri-
tionally valuable compounds from Stevia rebaudiana Bertoni. Journal of Agricultural
and Food Chemistry, 63, 68356846.
Lingyun, W., Jianhua, W., Xiaodong, Z., Da, T., Yalin, Y., Chenggang, C., ... Fan, Z. (2007).
Studies on the extracting technical conditions of inulin from Jerusalem artichoke tu-
bers. Journal of Food Engineering, 79(3), 10871093.
Liu, R. H. (2007). Whole grain phytochemicals and health. Journal of Cereal Science, 46(3),
207219.
Loginova, K., Loginov, M., Vorobiev, E., & Lebovka, N. I. (2012). Better lime purication of
sugar beet juice obtained by low temperature aqueous extraction assisted by pulsed
electric eld. LWT - Food Science and Technology, 46(1), 371374.
Loginova, K. V., Shynkaryk, M. V., Lebovka, N. I., & Vorobiev, E. (2010). Acceleration of sol-
uble matter extraction from chicory with pulsed electric elds. Journal of Food
Engineering, 96(3), 374379.
Lpez-Molina, D., Navarro-Martnez, M. D., Rojas Melgarejo, F., Hiner, A. N. P.,
Chazarra, S., & Rodrguez-Lpez, J. N. (2005). Molecular properties and prebiotic
effect of inulin obtained from artichoke (Cynara scolymus L.). Phytochemistry,
66(12), 14761484.
Lou, Z., Wang, H., Wang, D., & Zhang, Y. (2009). Preparation of inulin and phenols-rich di-
etary bre powder from burdock root. Carbohydrate Polymers, 78(4), 666671.
Margaritis, A., & Bajpai, P. (1982). Ethanol production from Jerusalem artichoke tubers
(Helianthus tuberosus) using Kluyveromyces marxianus and Saccharomyces rosei.
Biotechnology and Bioengineering, 24(4), 941953.
Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technol-
ogy. Ultrasonics Sonochemistry, 3(3), S253S260.
Mendes, M. F., Cataldo, L. F., da Silva, C. A., Nogueira, R. I., & Freitas, S. P. (2005). Extraction
of the inuline from chicory roots (Chicorium intybus L.) using supercritical carbon di-
oxide. 2nd Mercosur Congress on Chemical Engineering.
Meyer, D., Bayarri, S., Trrega, A., & Costell, E. (2011). Inulin as texture modier in dairy
products. Food Hydrocolloids, 25(8), 18811890.
Milani, E., Koocheki, A., & Golimovahhed, Q. A. (2011). Extraction of inulin from Burdock
root (Arctium lappa) using high intensity ultrasound. International Journal of Food
Science and Technology, 46(8), 16991704.
Morais, E. C., Morais, A. R., Cruz, A. G., & Bolini, H. M. A. (2014). Development of chocolate
dairy dessert with addition of prebiotics and replacement of sucrose with different
high-intensity sweeteners. Journal of Dairy Science, 97(5), 26002609.
Nehir El, S., & Simsek, S. (2012). Food technological applications for optimal nutrition: An
overview of opportunities for the food industry. Comprehensive Reviews in Food
Science and Food Safety, 11(1), 212.
Norhayati, H., & Ayob, M. K. (2014). Sensory quality of pilot-scale prebiotic chocolates in
Malaysia. Sains Malaysiana, 43(9), 13331344.
Ohyama, T., Ito, O., Yasuyoshi, S., Ikarashi, T., Minamisawa, K., Kubota, M., ... Asami, T.
(1990). Composition of storage carbohydrate in tubers of yacon (Polymnia
sonchifolia). Soil Science & Plant Nutrition, 36(1), 167171.
Pourfarzad, A., Naja, M. B. H., Khodaparast, M. H. H., & Khayyat, M. H. (2014). Character-
ization of fructan extracted from Eremurus spectabilis tubers: A comparative study on
different technical conditions. Journal of Food Science and Technology, 52(5),
26572667.
Roberfroid, M. B. (2005). Introducing inulin-type fructans. The British Journal of Nutrition,
93(Suppl. 1), S13S25.
Rosell-Soto, E., Galanakis, C. M., Brni, M., Orlien, V., Trujillo, F. J., Mawson, R., ... Barba, F.
J. (2015a). Clean recovery of antioxidant compounds from plant foods, by-products
and algae assisted by ultrasounds processing. Modeling approaches to optimize pro-
cessing conditions. Trends in Food Science & Technology, 42(2), 134149.
 Z. Zhu et al. / Innovative Food Science and Emerging Technologies 33 (2016) 19
Rosell-Soto, E., Koubaa, M., Moubarik, A., Lopes, R. P., Saraiva, J. A., Boussetta, N., ... Barba,
F. J. (2015b). Emerging opportunities for the effective valorization of wastes and by-
products generated during olive oil production process: Non-conventional methods
for the recovery of high-added value compounds. Trends in Food Science &
Technology, 45(2), 296310.
Rosenthal, A., Pyle, D. L., & Niranjan, K. (1996). Aqueous and enzymatic processes for
edible oil extraction. Enzyme and Microbial Technology, 19(6), 402420.
Salinas, M. V., & Puppo, M. C. (2014). Optimization of the formulation of nutritional breads
based on calcium carbonate and inulin. LWT - Food Science and Technology, 60(1),
95101.
Schaller-Povolny, L. A., Smith, D. E., & Labuza, T. P. (2000). Effect of water content and
molecular weight on the moisture isotherms and glass transition properties of inulin.
International Journal of Food Properties, 3(2), 173192.
Sevane, N., Bialade, F., Velasco, S., Rebola, A., Rodriguez, M. L., Ortiz, L. T., ... Dunner, S.
(2014). Dietary inulin supplementation modies signicantly the liver
transcriptomic prole of broiler chickens. PloS One, 9(6), e98942.
Sihvonen, M., Jrvenp, E., Hietaniemi, V., & Huopalahti, R. (1999). Advances in super-
critical carbon dioxide technologies. Trends in Food Science & Technology, 10(67),
217222.
Singh, R. K., Sarker, B. C., Kumbhar, B. K., Agrawal, Y. C., & Kulshreshtha, M. K. (1999). Re-
sponse surface analysis of enzyme assisted oil extraction factors for sesame, ground-
nut and sunower seeds. Journal of Food Science and Technology, 36(6), 511514.
Soria, A. C., & Villamiel, M. (2010). Effect of ultrasound on the technological properties
and bioactivity of food: A review. Trends in Food Science & Technology, 21(7),
323331.
Tripkovic, L., Muirhead, N. C., Hart, K. H., Frost, G. S., & Lodge, J. K. (2014). The effects of a
diet rich in inulin or wheat bre on markers of cardiovascular disease in overweight
male subjects. Journal of Human Nutrition and Dietetics, 28(5), 476485.
9
Veillet, S., Tomao, V., & Chemat, F. (2010). Ultrasound assisted maceration: An original
procedure for direct aromatisation of olive oil with basil. Food Chemistry, 123(3),
905911.
Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008). Applications and opportunities for
ultrasound assisted extraction in the food industry A review. Innovative Food
Science & Emerging Technologies, 9(2), 161169.
Vinatoru, M. (2001). An overview of the ultrasonically assisted extraction of bioactive
principles from herbs. Ultrasonics Sonochemistry, 8(3), 303313.
Vorobiev, E., & Lebovka, N. (2010). Enhanced extraction from solid foods and
biosuspensions by pulsed electrical energy. Food Engineering Reviews, 2(2), 95108.
Wada, T., Sugatani, J., Terada, E., Ohguchi, M., & Miwa, M. (2005). Physicochemical char-
acterization and biological effects of inulin enzymatically synthesized from sucrose.
Journal of Agricultural and Food Chemistry, 53(4), 12461253.
Xiao, Z. -J., Zhu, D. -H., Wang, X. -H., & Zhang, M. -D. (2013). Study on extraction process of
inulin from Helianthus tuberosus. Modern Food Science and Technology, 29, 315318.
Yamazaki, H., & Matsumoto, K. (1994). Purication of Jerusalem artichoke fructans and
their utilisation by bidobacteria. Journal of the Science of Food and Agriculture,
64(4), 461465.
Zhu, Z., Bals, O., Grimi, N., Ding, L., & Vorobiev, E. (2013). Qualitative characteristics and
dead-end ultraltration of chicory juice obtained from pulsed electric eld treated
chicories. Industrial Crops and Products, 46, 814.
Zhu, Z., Bals, O., Grimi, N., Ding, L., & Vorobiev, E. (2015). Better damage of chicory tissue
by combined electroporation and ohmic heating for solute extraction. Food and
Bioproducts Processing, 94, 248254.
Zhu, Z., Bals, O., Grimi, N., & Vorobiev, E. (2012). Pilot scale inulin extraction from chicory
roots assisted by pulsed electric elds. International Journal of Food Science and
Technology, 47(7), 13611368.