Chemical changes that occur in Jerusalem artichoke silage

Area of Science:

• Biochemistry
• Food Science
• Analytical Chemistry

Background:

• Jerusalem artichoke is a valuable crop with potential health benefits.
• Understanding the biochemical changes during food processing is crucial for quality control and product development.
• Fermentation and freeze-drying are common preservation techniques that can significantly alter food composition.

Purpose of the Study:

• To investigate the impact of fermentation duration (10 and 20 days) followed by freeze-drying on Jerusalem artichoke's chemical composition.
• To analyze changes in vitamin C and fatty acid content and identify potential chemical conversions.
• To develop spectral-based models for predicting key component levels.

Main Methods:

• Jerusalem artichoke samples were fermented for 10 and 20 days, then freeze-dried.
• Analysis of vitamin C and fatty acid profiles was performed.
• Chemical conversions and overall composition were assessed.
• Discriminant modeling of spectral data was employed to differentiate samples.
• Correlation between spectral and reference data was used to build predictive models.

Main Results:

• Fermentation increased saturated fatty acids and two unsaturated fatty acids, while decreasing vitamin C content.
• A decrease in C18:1 cis 9 fatty acid was observed, suggesting conversion to other fatty acids.
• Spectral data successfully distinguished between fresh, 10-day, and 20-day fermented samples.
• Predictive models for vitamin C and C18:1 cis 9 fatty acid content were successfully constructed.

Conclusions:

• Fermentation significantly modifies the fatty acid composition and reduces vitamin C in Jerusalem artichoke.
• Spectral analysis offers a viable, non-destructive method for monitoring fermentation progress and predicting key nutrient levels.
• The findings provide insights into the biochemical transformations occurring during Jerusalem artichoke fermentation and preservation.