Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and...

Area of Science:

• Agricultural Chemistry
• Food Science
• Biotechnology

Background:

• Inulin, a prebiotic fiber, is increasingly sought after for its health benefits.
• Yam bean tubers represent a potential underexploited source of inulin.
• Optimizing extraction methods is crucial for efficient and sustainable inulin production.

Purpose of the Study:

• To optimize inulin extraction from yam bean tubers using ultrasonic assisted extraction (UAE) and genetic algorithms (GA).
• To compare the efficiency, purity, and prebiotic activity of UAE with microwave-assisted extraction (MAE) and conventional methods.
• To evaluate the energy efficiency and environmental impact of the optimized extraction processes.

Main Methods:

• Response surface methodology (RSM) and genetic algorithms (GA) were employed for optimization.
• Inulin yield was quantified for UAE, MAE, and conventional extraction.
• Scanning electron microscopy (SEM) was used to analyze root tissue structure.
• Prebiotic activity was assessed using Lactobacillus fermentum.
• Energy density and carbon emissions were calculated.

Main Results:

• Optimized UAE achieved higher inulin yields (11.97%-12.15%) compared to MAE (11.21%-11.38%) and conventional methods (9.9%).
• UAE demonstrated superior inulin purity and a higher degree of polymerization, indicating less degradation.
• Extracted inulin exhibited significant prebiotic activity, 36% greater than glucose.
• UAE showed considerably lower energy density and carbon emissions than MAE and conventional methods.

Conclusions:

• UAE, optimized with RSM and GA, is a highly effective method for inulin extraction from yam bean tubers.
• The optimized UAE process yields high-purity inulin with enhanced prebiotic properties.
• UAE offers a more sustainable and energy-efficient alternative to MAE and conventional extraction, with reduced environmental impact.