Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions
Functional foods have gained significant momentum due to their nutritonal and immunity-boosting claims. These foods are mainly enriched or fortified with additives such as polyphenols, antioxidants, dietary fibers, vitamins, minerals, etc. Inulin is one such additive, a soluble dietary fiber that pr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002642 |
| _version_ | 1797382786394357760 |
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| author | Ankan Kheto Yograj Bist Anchal Awana Samandeep Kaur Yogesh Kumar Rachna Sehrawat |
| author_facet | Ankan Kheto Yograj Bist Anchal Awana Samandeep Kaur Yogesh Kumar Rachna Sehrawat |
| author_sort | Ankan Kheto |
| collection | DOAJ |
| description | Functional foods have gained significant momentum due to their nutritonal and immunity-boosting claims. These foods are mainly enriched or fortified with additives such as polyphenols, antioxidants, dietary fibers, vitamins, minerals, etc. Inulin is one such additive, a soluble dietary fiber that provides several health benefits and helps to improve mineral absorption and gut health. Inulin has been recognized as an effective fat replacer (up to 50 %), sugar replacer, and prebiotic ingredient to develop functional foods while maintaining the required nutritional, textural, and storage characteristics. Limited studies have been reported on the current status of inulin-fortified food products. To address this gap, the present review focuses on the physicochemical characteristics of inulin and its utilization in developing functional foods such as beverages, dairy, bakery, and confectionery products. In addition, the possible drawbacks of inulin-fortified products with future research scope have also been addressed to encourage the research community to develop more healthy food items. |
| first_indexed | 2024-03-08T21:11:30Z |
| format | Article |
| id | doaj.art-7e967ff663c247af965ff8ce220052ac |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:30Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-7e967ff663c247af965ff8ce220052ac2023-12-22T05:35:00ZengElsevierFood Chemistry Advances2772-753X2023-12-013100443Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directionsAnkan Kheto0Yograj Bist1Anchal Awana2Samandeep Kaur3Yogesh Kumar4Rachna Sehrawat5Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, IndiaDepartment of Food Engineering and Technology, SLIET, Longowal, Punjab 148106, IndiaDepartment of Food Safety and Quality Management, NIFTEM, Sonipat, Haryana I131028, IndiaDepartment of Food Engineering and Technology, SLIET, Longowal, Punjab 148106, India; Corresponding authors.Department of Food Engineering and Technology, SLIET, Longowal, Punjab 148106, India; Corresponding authors.Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India; Corresponding authors.Functional foods have gained significant momentum due to their nutritonal and immunity-boosting claims. These foods are mainly enriched or fortified with additives such as polyphenols, antioxidants, dietary fibers, vitamins, minerals, etc. Inulin is one such additive, a soluble dietary fiber that provides several health benefits and helps to improve mineral absorption and gut health. Inulin has been recognized as an effective fat replacer (up to 50 %), sugar replacer, and prebiotic ingredient to develop functional foods while maintaining the required nutritional, textural, and storage characteristics. Limited studies have been reported on the current status of inulin-fortified food products. To address this gap, the present review focuses on the physicochemical characteristics of inulin and its utilization in developing functional foods such as beverages, dairy, bakery, and confectionery products. In addition, the possible drawbacks of inulin-fortified products with future research scope have also been addressed to encourage the research community to develop more healthy food items.http://www.sciencedirect.com/science/article/pii/S2772753X23002642InulinFunctional foodsDietary fiberFortificationHealth benefits |
| spellingShingle | Ankan Kheto Yograj Bist Anchal Awana Samandeep Kaur Yogesh Kumar Rachna Sehrawat Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions Food Chemistry Advances Inulin Functional foods Dietary fiber Fortification Health benefits |
| title | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions |
| title_full | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions |
| title_fullStr | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions |
| title_full_unstemmed | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions |
| title_short | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions |
| title_sort | utilization of inulin as a functional ingredient in food processing physicochemical characteristics food applications and future research directions |
| topic | Inulin Functional foods Dietary fiber Fortification Health benefits |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23002642 |
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