THE PHYSICAL PROPERTIES OF INULIN SOLUTIONS.
Ontology highlight
ABSTRACT:
SUBMITTER: PHELPS CF
PROVIDER: S-EPMC1215175 | biostudies-other | 1965 Apr
REPOSITORIES: biostudies-other
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Project description:The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5-4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber-inulin at a concentration of 9%.
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Project description:This paper reports the oxidation of inulin using varying ratios of sodium periodate and the characterization of the inulin polyaldehyde. The physicochemical properties of the inulin polyaldehyde (oxidized inulin) were characterized using different techniques including 1D NMR spectroscopy, 13C Nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA), differential scanning calorimetric (DSC), ultraviolet-visible spectroscopy (UV), and scanning electron microscopy (SEM). The aldehyde peak was not very visible in the FTIR, because the aldehyde functional group exists in a masked form (hemiacetal). The thermal stability of the oxidized inulin decreased with the increasing oxidation degree. The smooth spherical shape of raw inulin was destructed due to the oxidation, as confirmed by the SEM result. The 1HNMR results show some new peaks from 4.8 to 5.0 as well as around 5.63 ppm. However, no aldehyde peak was found around 9.7 ppm. This can be attributed to the hemiacetal. The reaction of oxidized inulin with tert-butyl carbazate produced a carbazone conjugate. There was clear evidence of decreased peak intensity for the proton belonging to the hemiacetal group. This clearly shows that not all of the hemiacetal group can be reverted by carbazate. In conclusion, this work provides vital information as regards changes in the physicochemical properties of the oxidized inulin, which has direct implications when considering the further utilization of this biomaterial.
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Project description:Silver nanoparticles (Ag NPs) were green synthesized using native inulin as the reducing and capping agent with varied incubation temperatures, incubation times and Ag+ concentrations. The biosynthesized Ag NPs were characterized using UV-visible spectroscopy, Field Emission Transmission Electron Microscopy (FE-TEM) and X-ray powder diffraction. The UV visible spectra of the Ag NPs revealed a characteristic surface plasmon resonance peak at 420 nm. FE-TEM showed that the biosynthesized Ag NPs were spherically shaped and monodispersed nanoparticles. The sizes were 18.5 ± 0.9 nm and 20.0 ± 1.2 nm for the Ag NPs synthesized at 80 °C and 100 °C for 2 h using 0.1% inulin and 2 mM Ag+. Their PDIs were 0.180 ± 0.05 and 0.282 ± 0.13, respectively. Improving the incubation temperature, incubation time and silver nitrate concentration promoted Ag NP synthesis. The prepared Ag NPs were effective in the catalytic reduction of 4-NP and in inhibiting the growth of bacteria. The inhibition zone could reach 10.21 ± 2.12 mm and 9.92 ± 0.50 mm for Escherichia coli and Staphylococcus aureus. The kinetic rate constant (k app) could reach 0.0113 s-1, and the maximum inhibitory zones were 10.21 ± 2.12 mm and 9.92 ± 0.50 mm, respectively, for the two microorganisms. This biosynthesis illustrates that native inulin could be a potential candidate in the green fabrication of Ag NPs, and this is promising in catalytic and bacteriostatic fields.
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2008-12-11 | E-GEOD-13217 | biostudies-arrayexpress
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