Characterisation of prebiotic compounds from plant sources and food industry wastes: inulin from Jerusalem artichoke and lactulose from milk concentration permeate

TL;DRAbstract

The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. Th e high-performance liquid chromatography with refractive index detector (HPLC-RID) chromatograms and changes in pH

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