Non thermal plasma in liquid media: Effect on inulin depolymerization and functionalization

Autor: Raluca Nastase, Elodie Fourré, Mathieu Fanuel, Isabelle Capron, Xavier Falourd
Přispěvatelé: Institut de Chimie des Milieux et Matériaux de Poitiers (IC2MP), Université de Poitiers-Institut national des sciences de l'Univers (INSU - CNRS)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ADEME, Pays de Loire Region, FR CNRS consortium INCREASE 3707, ANR-11-INBS-0012,PHENOME,Centre français de phénomique végétale(2011), Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-Université de Poitiers-Institut de Chimie du CNRS (INC)
Rok vydání: 2020
Předmět:
Zdroj: Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2020, 231, pp.115704. ⟨10.1016/j.carbpol.2019.115704⟩
ISSN: 0144-8617
Popis: International audience; We report the complete conversion of inulin in gas/liquid media by a dielectric barrier discharge plasma at atmospheric pressure. Depending on the plasma treatment time (from 1 to 30 min) and the chemical nature of the gases (air, oxygen, nitrogen), it was possible to depolymerize inulin into fructo-oligosaccharides with a degree of polymerization under 5 or to achieve a total conversion of inulin into its two monomeric constituents, fructose and glucose in 20 min, without any degradation products. Combined results from liquid chromatography (HPLC), solid state Nuclear Magnetic Resonance (ssNMR) and mass spectroscopy revealed that the breakage of the beta 1-4-bridged oxygen occurs by an acidic attack, following the oxidation of the polymer. Infrared spectroscopy revealed the oxidation and breakage of the polymer and also adsorption of nitrate species. Non thermal plasma treatment appears as a promising technology for the efficient production of mono and oligosaccharides from various sources for the added value molecules in food and pharmaceutical application domains.
Databáze: OpenAIRE