Inulin‐A polysaccharide: Review on its functional and prebiotic efficacy

Journal of Food BiochemistryVolume 46, Issue 12 e14386 REVIEW Inulin-A polysaccharide: Review on its functional and prebiotic efficacy Amrita Bhanja, Amrita Bhanja Neural Developmental Biology Lab, Department of Life Science, National Institute of Technology, Rourkela, IndiaSearch for more papers by this authorParag Prakash Sutar, Parag Prakash Sutar Department of Food Process Engineering, National Institute of Technology, Rourkela, IndiaSearch for more papers by this authorMonalisa Mishra, Corresponding Author Monalisa Mishra [email protected] orcid.org/0000-0002-9735-7027 Neural Developmental Biology Lab, Department of Life Science, National Institute of Technology, Rourkela, India Correspondence Monalisa Mishra, Neural Developmental Biology Lab, Department of Life Science, National Institute of Technology, Rourkela 769008, Odisha, India. Email: [email protected]Search for more papers by this author Amrita Bhanja, Amrita Bhanja Neural Developmental Biology Lab, Department of Life Science, National Institute of Technology, Rourkela, IndiaSearch for more papers by this authorParag Prakash Sutar, Parag Prakash Sutar Department of Food Process Engineering, National Institute of Technology, Rourkela, IndiaSearch for more papers by this authorMonalisa Mishra, Corresponding Author Monalisa Mishra [email protected] orcid.org/0000-0002-9735-7027 Neural Developmental Biology Lab, Department of Life Science, National Institute of Technology, Rourkela, India Correspondence Monalisa Mishra, Neural Developmental Biology Lab, Department of Life Science, National Institute of Technology, Rourkela 769008, Odisha, India. Email: [email protected]Search for more papers by this author First published: 27 September 2022 https://doi.org/10.1111/jfbc.14386Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The intake of dietary fibers in the regular diet results in boosting the gut microbiome and health of the host in several ways. The misapprehension about such dietary fibers of being only an indigestible product has changed into indispensable ingredient that has to be included in every healthy diet. Inulin is considered to be an important naturally occurring fructan classified under such dietary fibers. The present review intends to provide a thorough knowledge on inulin in maintaining the gut microbiome of the human, supported by several studies conducted on the Drosophila melanogaster, mice, rat models as well as effect on human being. The extraction process of inulin has also been described in this review that would provide a brief knowledge about its stability and the conditions that have been optimized by the researchers in order to obtain a stable product. Practical applications In order to meet the consumers demand, the food industries are trying to come up with new products that could eventually replace or lower the utilization of medically avail drugs and satisfy consumers by providing them with health benefits. The availability of functional food is the new trend that can improve health of the consumers with minimal use of the drugs. Therefore, inulin as a prebiotic can be utilized to produce several functional food products that could promote health benefits to the consumers. Apart from this, the review also justifies the efficacy of inulin as a fat replacer, stabilizer, and humectant in cosmetic industries. Research also suggests that inulin has also been used as nanoparticles in pharmaceutical industries. The overall review also depicts the different extraction process of inulin from different sources. CONFLICT OF INTEREST The authors declare no competing interests. Open Research DATA AVAILABILITY STATEMENT All data and material regarding this review article is completely transparent. REFERENCES Afinjuomo, F., Barclay, T. G., Song, Y. M., Parikh, A., Petrovsky, N., & Garg, S. (2019). Synthesis and characterization of a novel inulin hydrogel crosslinked with pyromellitic dianhydride. Reactive & Functional Polymers, 134, 104–111. https://doi.org/10.1016/j.reactfunctpolym.2018.10.014 Ahmed, W., & Rashid, S. 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Food and Health, 3(1), 12–20. https://doi.org/10.3153/JFHS17002 Volume46, Issue12December 2022e14386 This article also appears in:Food Carbohydrates: Bioactivities and Functional Food ReferencesRelatedInformation