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Microwave-Assisted Isolation and Acetylation of Inulin from Helianthus Tuberosus L Tubers

Journal of Renewable Materials 2018年第7期6卷 671-679页

作者： Nadezhda Petkova gergana gencheva Dragomir Vassilev Milena Koleva Albert Krastanov Panteley Denev Department of Organic Chemistry and Inorganic Chemistry University of Food Technologies26 Maritza Blvd.Plovdiv4002Bulgaria Department Physics Chemistry and EcologyTechnical University of GabrovoGabrovo5300Bulgaria Department of Biotechnology University of Food Technologies26 Maritza Blvd.Plovdiv4002Bulgaria

Jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosus *** by the application of microwave irradiation. Further pretreatment of the water extract with acetone andethanol yielded inulin (20%) with purity 89% and degree of polymerization 18. Jerusalem artichoke inulin wascharacterized by FTIR and NMR spectroscopy. For the first time eco-friendly synthesis of acetylated Jerusalemartichoke inulin was performed by the reaction with acetic anhydride, without toxic solvent, but only withsodium acetate as catalyst under microwave irradiation for 60 s. The degree of acetylation (DA=2.1) and thestructure of inulin esters were confirmed by 1H and 13C NMR. The suggested microwave acetylation shortenssignificantly the esterification reaction.

关键词： Jerusalem artichoke inulin inulin acetates microwave irradiation

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Physicochemical Characterization and Antimicrobial Properties of Inulin Acetate Obtained by Microwave-Assisted Synthesis

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Journal of Renewable Materials 2020年第4期8卷 365-381页

作者： Nadezhda Petkova Radka Arabadzhieva Dragomir Vassilev gergana gencheva Yulian Tumbarski Tsveteslava Ignatova-Ivanova Sevginar Ibryamova Mina Todorova Milena Koleva Panteley Denev Department of Organic Chemistry and Inorganic Chemistry University of Food TechnologiesPlovdiv4002Bulgaria Department of Physics Chemistry and EcologyTechnical University of GabrovoGabrovo5300Bulgaria Department of Microbiology University of Food TechnologiesPlovdiv4002Bulgaria Department of Biology Konstantin Preslavsky University of ShumenShumenBulgaria

Microwave-assisted irradiation was performed for esterification of chicory inulin with high degree of polymerization with acetic anhydride without a solvent only with a *** resulting esters were characterized by melting point,hydrophilic-lipophilic balance,thin-layer chromatography,ultraviolet spectroscopy,Fourier transform infrared spectroscopy(FTIR)and nuclear magnetic resonance(NMR)*** acetate demonstrated a high degree of acetylation(2.5-3.0)and presented a white,water-insoluble substance with bitter *** FTIR and NMR spectra confirmed esterification and demonstrated the incorporation of hydrophobic residue to the water soluble inulin *** capacity,water holding,oil-holding capacities,the foamability,foam stability and emulsifying properties were also *** acetate showed promising foam stability 52%for 60 min and formed stable emulsions at concentration 0.2 g/L with 50 and 80%oil *** water holding capacity was lower than the oil holding *** addition to this,for the first time,the antimicrobial potential of inulin acetate was tested against seventeen microorganisms(Gram-positive and Gram-negative bacteria,yeasts and fungi).Inulin acetate(10 mg/ml)inhibited the growth of Bacillus cereus,Escherichia coli ATCC 8739,Salmonella abony,Candida albicans and Penicillium ***,inulin acetate demonstrated antimicrobial activity at concentration 1 mg/ml against Listeria monocytogenes 863,Escherichia coli 3398,Candida albicans 8673,Fusarium oxysporum and Aspergillus *** current study demonstrated the applications of“green”synthesized inulin acetate as a foaming agent,oil-in-water emulsion stabilizer and antimicrobial substance in pharmaceutical,agricultural and cosmetic preparations.

关键词： Inulin acetates microwave irradiation FTIR and NMR spectroscopy foams emulsions antimicrobial activity

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