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1、CarbohydratePolymers78(2009)666–671ContentslistsavailableatScienceDirectCarbohydratePolymersjournalhomepage:www.elsevier.com/locate/carbpolPreparationofinulinandphenols-richdietary?brepowderfromburdockrootZaixiangLou,HongxinWang*,DanxiWang,YanZhangSta
2、teKeyLaboratoryofFoodScienceandTechnology,SchoolofFoodScienceandTechnology,JiangnanUniversity,Wuxi214122,PRChinaarticleinfoabstractArticlehistory:Thesimultaneousultrasonic/microwaveassistedextraction(UMAE)ofinulinandproductionofphenols-Received12April
3、2009richdietary?brepowderfromburdockrootwasstudied.ItwasfoundthatUMAErequiredamuchReceivedinrevisedform26May2009shorterextractiontimethanconventionalstirringextraction.AndtherecoveryofinulinincreasedwithAccepted29May2009theincreaseofmicrowavepoweraswe
4、llassolventtosolidratio.AcomparisonofscanningelectronAvailableonline7June2009microscopyimagesofrawandsimultaneousultrasonic/microwavetreatedburdockrootindicatedmicro-fracturesanddisruptionofcellwallsinburdockroot?akes.Thedietary?brepowderpreparedfromt
5、heKeywords:residueofburdockrootafterinulinextractionwasrichinphenols(302.62mgGAE/100gpowder).TheInulinresultsshowedthatdryingtemperatureintheselectedrangedidnotsigni?cantlyaffectthehydrationDietary?brepowderBurdockrootproperties.Therelativelyhighwater
6、retentioncapacity,swellingcapacityandoil-holdingcapacityofSimultaneousultrasonic/microwavethedietary?brepowderindicateditsbroaduseasamodi?erofpropertiesofformulatedproducts.assistedextractionó2009ElsevierLtd.Allrightsreserved.Scanningelectronmicroscop
7、y1.Introduction2000;Hoang,Sharma,Susanto,DiMaso,&Kwong,2007;Salisova,Toma,&Masor,1997;SueliRodrigues,Gustavo&Fabiano,2007).Inulin,anon-digestibleoligosaccharide,stimulatesthegrowthTheincreasinginterestonapplyingsonochemistrytonaturalprod-ofbi?dobacter
8、ia,whichisbelievedtohavehealth-promotingfunc-uctextractionliesinitsadvantageonreducingextractiontime,tions.Manyotherhealthenhancingaspectsofinulinareconcern-savinginenergy,increasingyield,etc.Microwaveassistedextrac-ingdiabetes,lipidmetabolism
