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Introduction. Chicory root (Cichorium intybus L.) contains valuable components such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non-traditional raw material for the production of new beer varieties and reduction of their cost. Materials and methods. Dried and roasted chicory roots, lager and caramel barley malt, enzyme preparation inulinase, granulated hops of "Agnus" variety, yeast Saccharomyces cerevisiae (race RH) were used. Inulin content was determined by spectrophotometric method, amine nitrogen was measured by Pope and Stevenson method, content of reducing substances was estimated by Wilstetter-Schudl method. Standard methods accepted in brewing were used to determine other beer characteristics, sensory parameters were evaluated using profile methods. Results and discussion. The technology for light beer production was proposed, according to which light malt and dried crushed chicory roots taken in the amount of 4% of malt are used as raw materials, and at the stage of mashing the enzyme preparation inulinase with activity of 14 units/g was introduced into the mixture. For the hydrolysis of inulin at the mashing stage, an inulase pause was provided at a temperature of 55-56 ℃ for 20-30 minutes. The method allows increasing the content of reducing substances in the wort by 1.6%, the apparent and actual fermentation degree by 3.9%, the content of alcohol and carbon dioxide in the beer by 3.2 and 10%, respectively. The finished beer had increased foam resistance and higher foam height, while the introduction of chicory did not impart excessive and extraneous bitterness. The innovative technology of dark beer provides mixing of aqueous extract of roasted chicory with malt wort cooled to the temperature of 85-90 ℃. It was found that the optimal mode of the extraction process was the temperature 85-90 ℃, hydromodule 1:6, and duration 90 min. Beer with chicory content of 3% was the best in terms of physical, chemical, and sensory properties. The improved method allows to increase the content of reducing substances in wort by 1.5%, apparent and actual fermentation degree by 2.2 and 3%, respectively, to increase the content of alcohol in beer by 2.3%, and carbon dioxide by 3.2%. It was proved that partial replacement of malt by chicory allows to reduce consumption of bitter hops for light beers by 20% (from 14.8 to 12.0 g/dal) and for dark beers by 10% (from 10.3 to 9.3 g/dal). Conclusions. The addition of dried and fried chicory roots makes it possible to obtain new varieties of high-quality beer with their cost reduction. [ABSTRACT FROM AUTHOR]

In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Bayer CropScience Deutschland GmbH submitted a request to the competent national authority in Germany to modify the existing maximum residue levels (MRLs) for the active substance prothioconazole in sugar beet roots and chicory roots. The data submitted in support of the request were found to be sufficient to derive MRL proposals for sugar beet roots and chicory root. Adequate analytical methods for enforcement are available to control the residues of prothioconazole on the commodities under consideration at the validated limit of quantification (LOQ) of 0.02 mg/kg. Based on the risk assessment results, EFSA concluded that the short‐term and long‐term intake of residues resulting from the use of prothioconazole according to the reported agricultural practices is unlikely to present a risk to consumer health. An indicative exposure assessment to triazole derivative metabolites from the intended uses of prothioconazole did not indicate consumer intake concerns. [ABSTRACT FROM AUTHOR]

Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Bayer CropScience Deutschland GmbH submitted a request to the competent national authority in Germany to modify the existing maximum residue levels (MRLs) for the active substance prothioconazole in sugar beet roots and chicory roots. The data submitted in support of the request were found to be sufficient to derive MRL proposals for sugar beet roots and chicory root. Adequate analytical methods for enforcement are available to control the residues of prothioconazole on the commodities under consideration at the validated limit of quantification (LOQ) of 0.02 mg/kg. Based on the risk assessment results, EFSA concluded that the short‐term and long‐term intake of residues resulting from the use of prothioconazole according to the reported agricultural practices is unlikely to present a risk to consumer health. An indicative exposure assessment to triazole derivative metabolites from the intended uses of prothioconazole did not indicate consumer intake concerns.

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The aim of the study was to compare the effects of chicory root inulin-rich meal (containing polyphenolic fraction as well) and pure fructooligosaccharides (FOS) on necrotic colitis induced with trinitrobenzenesulfonic acid (TNBS) in Wistar rats. Both chicory preparations significantly reduced the pH of colonic digesta and favourably lowered the caecal activity of bacterial β-glucuronidase as well as the caecal concentration of putrefactive short-chain fatty acids in comparison to the control TNBS rats. Both chicory preparations enhanced the production of total short-chain fatty acid (SCFA pool) and concentration of anti-inflammatory propionic acid in the caecal digesta. Nevertheless, only dietary chicory meal favourably increased the total SCFA concentration and thus decreased the pH of caecal digesta. Increased caecal SCFA production may explain observed greater reduction in mucosal necrosis and increase in glandular mucosal regeneration in rats fed a diet with chicory root meal. Both chicory preparations beneficially regulated physiological parameters in the lower part of the rat intestinal tract after TNBS-induced colitis, however the dietary treatment with chicory meal showed stronger reduction of mucosal disturbances caused by colitis. Those beneficial effects might be related to higher polymerization of inulin vs. FOS and presence of biologically active compounds in the meal, i.e., phenolic compounds, which have strong impact on intestinal microbial activity and thus indirectly alleviated mucosal disturbances caused by colitis.

The aim of this study was to compare the effects of chicory root inulin-rich meal (containing a polyphenolic fraction as well) and pure fructooligosaccharides (FOS) on necrotic colitis induced with trinitrobenzenesulfonic acid (TNBS) in Wistar rats. Both chicory preparations signi cantly reduced the pH value of colonic digesta and favourably lowered the caecal activity of bacterial -glucuronidase as well as the caecal concentration of putrefactive short-chain fatty acids in comparison to the control TNBS rats. In addition, they enhanced the production of total short-chain fatty acid (SCFA pool) and concentration of anti-in ammatory propionic acid in the caecal digesta. Nevertheless, only dietary chicory meal favourably increased the total SCFA concentration and thus decreased the pH value of caecal digesta. The increased caecal SCFA production may explain the observed greater reduction in mucosal necrosis and increased glandular mucosal regeneration in rats fed a diet with chicory root meal. Both chicory preparations bene cially regulated physiological parameters in the lower part of the rat intestinal tract after TNBS-induced colitis, however the dietary treatment with chicory meal showed stronger reduction of mucosal disturbances caused by colitis. Those bene cial effects might be related to the higher polymerization of inulin vs. FOS and to the presence of biologically active compounds in the meal, i.e., phenolic compounds, which had a strong impact on intestinal microbial activity and thus indirectly alleviated mucosal disturbances caused by colitis. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of high levels of dietary chicory roots (25%) and intracecal exogenous butyrate infusion on skatole formation and gut microbiota was investigated in order to clarify the mechanisms underlying the known reducing effect of chicory roots on skatole production in entire male pigs. A Latin square design with 3 treatments (Control, Chicory, and Butyrate), 3 periods, and 6 animals was carried out. Chicory roots showed the lowest numerical levels of skatole in both feces and plasma; and butyrate infusion the highest. In the Chicory group, an increased abundance of the skatole-producing bacterium Olsenella scatoligenes compared to the Control group (p = 0.06), and a numerically higher relative abundance of Olsenella compared to the Control and Butyrate group was observed. Regarding butyrate-producing bacteria, the Chicory group had lower abundance of Roseburia, but a numerically higher abundance of Megasphaera compared to the Control group. Lower species richness was found in the Chicory group compared to the Butyrate group. Moreover, beta diversity revealed that the Chicory group formed a distinct cluster, whereas the Control and Butyrate groups clustered more closely to each other. The current data indicated that the skatole-reducing effect of chicory roots is neither via inhibition of cell apoptosis by butyrate, nor via suppression of skatole-producing bacteria in the pig hindgut. Thus, the mode of action is most likely through increased microbial activity with a corresponding high incorporation of amino acids into bacterial biomass, and thereby suppressed conversion of tryptophan into skatole, as indicated in the literature. [ABSTRACT FROM AUTHOR]

The effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior. [ABSTRACT FROM AUTHOR]

This work presents an exhaustive three dimensional mathematical model to describe chicory root cubes drying process (Cichorium intybus L.) using a Fick's diffusion model considering a variable diffusion path length in three dimensions. Experimental data obtained at laboratory scale is used to validate the proposed model. Experiments are conducted using a forced convection laboratory dryer at temperatures of 60 °C and 80 °C and air velocities of 0.2 and 0.7 m/s to dry chicory root cubes of 1 cm of side. Mathematical modeling is firstly used to represent the performance of the drying process with the temporal variations of the average humidity content, to determine diffusion coefficients, and afterwards, to obtain useful predictions on how the volumetric contraction of the cubes behaves under different operating conditions. The good agreements between experimental and predicted values prove that the proposed model can be applied to the precise description of experimental drying curves for chicory roots in three dimensions (3-D). In the ranges covered, the values of the effective moisture diffusivity were obtained between 5.63 × 10,−5 and 8.21 × 10−5 cm2/s. Results from the analysis of rehydration and browning aspects illustrate that drying conditions have effects on the quality attributes of the dried samples. [ABSTRACT FROM AUTHOR]

In accordance with Article 6 of Regulation (EC) No 396/2005, Belgium, hereafter referred to as the evaluating Member State (EMS), compiled an application to modify the existing MRL for the active substance pyraclostrobin in chicory roots. In order to accommodate for the intended use of pyraclostrobin, Belgium proposed to raise the existing MRL from the limit of quantification (LOQ) of 0.02* mg/kg to 0.09 mg/kg. Belgium drafted an evaluation report in accordance with Article 8 of Regulation (EC) No 396/2005, which was submitted to the European Commission and forwarded to EFSA. According to EFSA the data are sufficient to derive a MRL proposal of 0.08 mg/kg for the intended use on chicory roots. Adequate analytical enforcement methods are available to control the residues of pyraclostrobin on the commodity under consideration. Based on the risk assessment results, EFSA concludes that the proposed use of pyraclostrobin on chicory roots will not result in a consumer exposure exceeding the toxicological reference value and therefore is unlikely to pose a consumer health risk.

In accordance with Article 6 of Regulation (EC) No 396/2005, Belgium, hereafter referred to as the evaluating Member State (EMS), compiled an application to modify the existing MRL for the active substance pyraclostrobin in chicory roots. In order to accommodate for the intended use of pyraclostrobin, Belgium proposed to raise the existing MRL from the limit of quantification (LOQ) of 0.02* mg/kg to 0.09 mg/kg. Belgium drafted an evaluation report in accordance with Article 8 of Regulation (EC) No 396/2005, which was submitted to the European Commission and forwarded to EFSA. According to EFSA the data are sufficient to derive a MRL proposal of 0.08 mg/kg for the intended use on chicory roots. Adequate analytical enforcement methods are available to control the residues of pyraclostrobin on the commodity under consideration. Based on the risk assessment results, EFSA concludes that the proposed use of pyraclostrobin on chicory roots will not result in a consumer exposure exceeding the toxicological reference value and therefore is unlikely to pose a consumer health risk. [ABSTRACT FROM AUTHOR]

This work reports the optimization of a spray-drying process to obtain inulin powder from a concentrated solution extracted from chicory roots. The influence of inlet air, solution temperature, and feed pump speed on the mass yield of the drying process was studied. The resulting powder's microstructure was evaluated in a scanning electron microscope for all drying conditions. The best drying condition was at 25°C, atomized at 210°C, with 5% of the maximum pump speed, resulting in a white powder composed of smooth spherical particles of several sizes. [ABSTRACT FROM AUTHOR]

Abstract: This work discusses effects of thermal and PEF treatments on efficiency of soluble solids extraction from chicory tissues. The effects of temperature, PEF electric field strength and time of treatment on damage degree and acceleration of the soluble matter extraction kinetics are discussed. The PEF treatment with field strength 100–600V/cm, treatment time 10−3–50s, and temperature 20–80°C, was applied. The activation energy of usual thermal damage was rather high (Wτ ≈263kJ/mol), however, it can be noticeably reduced to Wτ =30–40kJ/mol by application of PEF treatment. The moderate electric energy consumption (U <10kJ/kg) at room temperatures demands application of relatively high electric field strength (400–600V/cm), however, the value of U noticeably decreases with temperature increase. The benefits of PEF application for enhancement of the soluble matter extraction from chicory were demonstrated. The PEF-pretreatment noticeably accelerated diffusion even at low temperatures within 20–40°С. Proposed technique appears to be promising for future industrial applications of “cold” soluble matter extraction from chicory roots. [Copyright &y& Elsevier]

Abstract: The influence of harvest date on pectin quality and yield of five varieties of chicory is investigated in this work. The pectin is extracted from the raw material with an acidic treatment at 85°C for an hour after inulin extraction. Main changes due to harvest date are observed in terms of neutral sugar content, average molecular weight, esterification degree and extraction yield. The galacturonic acid content remains relatively constant throughout the harvest period. While no statistically significant differences (p <0.05) in terms of galacturonic acid content and neutral sugar content are observed between the five cultivars studied, average molecular weight, esterification degree and extraction yield are significantly affected by the cultivar type. Depending on the harvest date, a broad range of pectins can easily be extracted from chicory pulps. [Copyright &y& Elsevier]

Fibers are increasingly recognized as an indispensable part of our diet and vital for maintaining health. Notably, complex mixtures of fibers have been found to improve metabolic health. Following an analysis of the fiber content of plant-based products, we found the taproot of the chicory plant (Cichorium intybusL.) to be 1 of the vegetables with the highest fiber content, comprising nearly 90% of its dry weight. Chicory roots consist of a mixture of inulin, pectin, and (hemi-)cellulose and also contain complex phytochemicals, such as sesquiterpene lactones that have been characterized in detail. Nowaday, chicory roots are mainly applied as a source for the extraction of inulin, which is used as prebiotic fiber and food ingredient. Chicory roots, however, have long been consumed as a vegetable by humans. The whole root has been used for thousands of years for nutritional, medicinal, and other purposes, and it is still used in traditional dishes in various parts of the world. Here, we summarize the composition of chicory roots to explain their historic success in the human diet. We revisit the intake of chicory roots by humans and describe the different types of use along with their various methods of preparation. Hereby, we focus on the whole root in its complex, natural form, as well as in relation to its constituents, and discuss aspects regarding legal regulation and the safety of chicory root extracts for human consumption. Finally, we provide an overview of the current and future applications of chicory roots and their contribution to a fiber-rich diet., (Copyright © The Author(s) 2020.)

The effect of high levels of dietary chicory roots (25%) and intracecal exogenous butyrate infusion on skatole formation and gut microbiota was investigated in order to clarify the mechanisms underlying the known reducing effect of chicory roots on skatole production in entire male pigs. A Latin square design with 3 treatments (control, chicory, and butyrate), 3 periods, and 6 animals was carried out. Chicory roots showed the lowest numerical levels of skatole in both feces and plasma and butyrate infusion the highest. In the chicory group, an increased abundance of the skatole-producing bacterium Olsenella scatoligenes compared to the control group ( P = 0.06), and a numerically higher relative abundance of Olsenella than for the control and butyrate groups, was observed. Regarding butyrate-producing bacteria, the chicory group had lower abundance of Roseburia but a numerically higher abundance of Megasphaera than the control group. Lower species richness was found in the chicory group than in the butyrate group. Moreover, beta diversity revealed that the chicory group formed a distinct cluster, whereas the control and butyrate groups clustered more closely to each other. The current data indicated that the skatole-reducing effect of chicory roots is neither via inhibition of cell apoptosis by butyrate nor via suppression of skatole-producing bacteria in the pig hindgut. Thus, the mode of action is most likely through increased microbial activity with a corresponding high incorporation of amino acids into bacterial biomass, and thereby suppressed conversion of tryptophan into skatole, as indicated in the literature. IMPORTANCE Castration is practiced to avoid the development of boar taint, which negatively affects the taste and odor of pork, and undesirable aggressive behavior. Due to animal welfare issues, alternatives to surgical castration are sought, though. Boar taint is a result of high concentrations of skatole and androstenone in back fat. Skatole is produced by microbial fermentation in the large intestine, and therefore, its production can be influenced by manipulation of the microbiota. Highly fermentable dietary fiber reduces skatole production. However, various theories have been proposed to explain the mode of action. In order to search for other alternatives, more efficient or less expensive, to reduce skatole via feeding, it is important to elucidate the mechanism behind the observed effect of highly fermentable dietary fiber on skatole. Our results indicate that highly fermentable dietary fiber does not affect skatole production by reducing the number of skatole-producing bacteria or stimulating butyrate production in the large intestine., (Copyright © 2019 American Society for Microbiology.)