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La inulina y derivados como ingredientes claves en alimentos funcionales

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TLDR
Inulin is a non-digestible carbohydrate that is contained in many vegetables, fruits and cereals as discussed by the authors, and it is widely used as an ingredient in functional foods, such as prebiotic, dietary fiber and low caloric value.
Abstract
Inulin is a non-digestible carbohydrate that is contained in many vegetables, fruits and cereals. It is industrially produced from the chicory's root (Cichorium intybus) and it is widely used as ingredient in functional foods. Inulin and its derivate compounds (oligofructose, fructooligosaccharides) are usually called fructans, as they are basically based on linear fructose chains. This review presents a description of inulin and its most common derivate compounds: chemical structure, natural sources, physic-chemical properties, technological functionality, industrial manufacturing, analytical method for determination and health benefits: prebiotic, dietary fiber, low caloric value, hypoglycemic action, enhancement of calcium and magnesium bioavailability. Potential benefits: lipid parameters regulation, reduction of colon cancer risk and others, improvement of immune response, intestinal disorders protection. From technological point of view, these compounds exhibit a variety of properties: thickener, emulsifier, gel forming, sugar and fat substitute, humectant, freezing point depression. Inulin and derivates are been used in pharmaceutical, chemical and processing industry as technological additives and excipients. They are also been used for animal feeding. They are been considered as "bioactive" compounds to be proposed as future packaging material. Fructans are proposed to be classified as "functional fiber", according to recent concepts based on physiological effects on individuals. This review of inulin and its derivates was useful to show the broad boundaries of these compounds in the food industry and why they may be considered as key ingredients in the expanding functional food market.

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Citations
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Journal ArticleDOI

Validation of reference genes for gene expression analysis in chicory (Cichorium intybus) using quantitative real-time PCR

TL;DR: The results of this study emphasise the importance of validating reference genes for qRT-PCR analysis in chicory, and the use of the most stable reference genes such as ACT and EF allows accurate normalisation of gene expression in Chicory leaf and root tissues.
Journal ArticleDOI

Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.

TL;DR: An overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, pre biotic and texture modifier are given.
Journal ArticleDOI

Gut Microbiota and its Modulation for Healthy Farming of Pacific White Shrimp Litopenaeus vannamei

TL;DR: This paper summarizes the recent advancements in research on the composition of the gut microbiota of L. vannamei, the factors that influence the microbiota, and nutritional manipulation of the microbiota and proposes practical applications of dietary additives to solve problems faced by the shrimp industry.
Journal ArticleDOI

Chemical Composition and Nutritive Benefits of Chicory (Cichorium intybus) as an Ideal Complementary and/or Alternative Livestock Feed Supplement

TL;DR: The health-promoting activities attributed to chicory comprise, among others, anti-inflammatory, anticarcinogenic, antiviral, antibacterial, antimutagenic, antifungal, anthelmintic, immune-stimulating, and antihepatotoxic and its antioxidant qualities.
Journal ArticleDOI

In vivo and in vitro antioxidant activity and α-glucosidase, α-amylase inhibitory effects of flavonoids from Cichorium glandulosum seeds.

TL;DR: In vivo, the treatment groups with TFs showed a significant decrease in the malondialdehyde level, the superoxide dismutase and glutathione levels were restored to almost normal levels, and the catalase and glutamate peroxidase levels significantly increased compared to the CCl4-intoxicated group in rats.
References
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Reference BookDOI

Food Polysaccharides and Their Applications

TL;DR: Alistair M. Stephen and Shirley C. Cui as mentioned in this paper proposed a method for the detection of polysaccharides in foods, and showed that the method can be applied in the field of agriculture.
Journal ArticleDOI

On the presence of inulin and oligofructose as natural ingredients in the western diet.

TL;DR: Methods to determine inulin and oligofructose in natural foodstuffs are optimized and used to determine the loss of inulin during storage and during preparation of the food, which allow quantification of the amount of in insulin and olig ofructose in the average daily western diet.
Journal ArticleDOI

The Bifidogenic Nature of Chicory Inulin and Its Hydrolysis Products

TL;DR: In vitro fermentation of inulin revealed that molecules with a chain length (degree of polymerization or DP) > 10 are fermented on average half as quickly as molecule with a DP < 10, and all beta(2-1)fructans are bifidogenic and classified as biobiotics.
Journal ArticleDOI

Inulin-Type Fructans: Functional Food Ingredients

TL;DR: Inulin-type fructans resist digestion and function as dietary fiber improving bowel habits, but unlike most dietary fibers, their colonic fermentation is selective, thus causing significant changes in the composition of the gut microflora with increased and reduced numbers of potentially health-promoting bacteria and potentially harmful species, respectively as discussed by the authors.
Journal ArticleDOI

Production, properties and applications of food-grade oligosaccharides

TL;DR: Oligosaccharides are relatively new functional food ingredients that have great potential to improve the quality of many foods and provide useful modifications to food flavour and physicochemical characteristics as discussed by the authors.
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