Experimental research for obtaining functional ingredients from Jerusalem artichoke and hemp seeds

. Functional ingredients have gained a large-scale development determined by the increased interest shown by consumers worldwide. Functional ingredients are bioactive compounds that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from accessible materials. The use of these materials aims to transform affordable raw materials at low prices into functional ingredients concentrated in proteins, amino acids, minerals and fibres, which can be used to obtain foods with a beneficial role in health. The paper presents a series of experimental researches for obtaining and characterizing functional materials obtained from Jerusalem artichoke and hemp seeds. The samples obtained had low moisture content, between 5.11 – 5.43 % for Jerusalem artichoke and 4.8 – 5.13 % for hemp, ideal for storage and use as powder. Jerusalem artichoke registered high sugar contents (between 21.2 – 27.2 %), while hemp flour had high fat content (between 18.56 – 23.52 %), making both products suitable to be used as functional ingredients in the food industry.


Introduction
Functional ingredients can be described as bioactive compounds that have the potential to beneficially influence health above the basic nutritional value of normal foods. Foods containing one or more functional ingredients (also called functional foods) can be defined as foods having health properties over and above their original nutritional value [1 -5].
Bioactive compounds / functional ingredients can be obtained from a variety of sources (primary produce, marine sources, microorganisms, inorganic raw materials). They can also result as a by-product of food processing, bringing new economic value to food processors.
The use of these primary produce aims to transform cheap raw materials into functional ingredients concentrated in proteins, amino acids, minerals and fiber, which can be used to obtain foods with a beneficial role on health, due to a synergism between the density of nutrients and the presence dietary fiber with proven benefits in regulating cholesterol, regulating intestinal transit, increasing satiety and weight management, improving glucose tolerance and insulin response, reducing hyperlipidaemia coronary heart disease, reducing the risk of devel In order to obtain functional ingredients, the materials used as raw materials must go through a conditioning stage, ensuring the maintenance of nutrients and all their qualities.
The food supplement obtained from thes secretion of gastric juices and to the increase of the capacity to contr (thus stimulating the intestinal peristalsis).
In addition, bioactive compounds separated by supercritical extrac (30-35 o C) from hemp cakes and Jerusalem artichoke of insoluble compounds) to substances harmful to the body (free radicals, heavy metals, radionuclides) thus contributing to their elimi the number of red blood cells and leukocytes) and improving liver fun Cakes resulting from the processing (cold pressing) of hemp seeds and Jerusalem artichoke flour can be used to create food which contribute to the normalization of lipid and carbohydrate metabolism, and t maintain the intestinal flora in optimal conditions. The paper presents a series of experiments for th artichoke and hemp cakes in the view as using them as functional ingredients and further obtaining by-products and dietary supplements.

Material and method
The materials used for obtaining functional Jerusalem artichoke, grown within the premises samples from three varieties of hemp (resulted from the extraction of oil a b c Fig. 1. Jerusalem artichoke samples used for the experimental variety; c -Olimp variety hyperlipidaemia, hypertension and risk factors for coronary heart disease, reducing the risk of developing cancers [7][8][9]. In order to obtain functional ingredients, the materials used as raw materials must go ing stage, ensuring the maintenance of nutrients and all their qualities. of crops in the world, grains being the main food Hemp has been used from ancient times both for its fiber, and also Jerusalem artichoke has been widely used both for its biomass nd for its food potential, its inulin content having from these two types of plants contribute both to the secretion of gastric juices and to the increase of the capacity to contract the intestinal walls hus stimulating the intestinal peristalsis). pounds separated by supercritical extraction at normal temperature and Jerusalem artichoke may contribute to the binding (in the form to substances harmful to the body (free radicals, heavy metals, ) thus contributing to their elimination, regulating blood composition (especially the number of red blood cells and leukocytes) and improving liver function [20][21][22].
om the processing (cold pressing) of hemp seeds and Jerusalem artichoke flour can be used to create food supplements ennobled with natural antioxidants, ation of lipid and carbohydrate metabolism, and to nal flora in optimal conditions. experiments for the preliminary processing of Jerusalem and hemp cakes in the view as using them as functional ingredients and further ements.  In order obtain functional ingredients, the materials The drying was achieved using a technical drying equipmen act on the product, depending on the quality requirements imposed by the ben respectively on its physical characteristics temperatures, thus maintaining intact their p The drying of all samples in the oven was done

Variety Sample weigh [g]
Rareş 5000 Dacic 5000 Olimp 5000 Zenit 1000 Jubileu 1000 Dacia Secuieni 1000 the materials had to first pass through a drying phase. technical drying equipment (Figure 3). It is designed to e quality requirements imposed by the beneficiary, respectively on its physical characteristics, offering the possibility to dry samples at low properties. was done at 40 o C and the process was constantly The grinding of samples was achieved using a mill for the fine grinding of dry food products. The granulation of the flour obtained varies depending on the orifice diameter of the sieve used. For the hemp and Jerusalem artichoke samples grinded was used a 2 mm orifice diameter sieve. The moisture of the samples before drying and after drying and grinding was determined by drying in an oven at 105 o C and calculating the difference in mass, The bulk density of the samples was determined by filling a stainless-steel cylinder of known volume and subsequently weighing the quantity in the cylinder.
For each sample of Jerusalem artichoke and hemp, before conditioning by drying and grinding, the percentage of fat was calculated using the Soxhlet method by extraction until depletion with organic solvents.

Results
The results obtained after dying the samples of Jerusalem artichoke and hemp seed cakes are presented in Table 2. After grinding the samples, a series of test Table 3 and Figure 5.   with the moisture content for samples analyzed.
and Figure 5 it can observed that Jerusalem artichoke n hemp flour, mainly due to the high lipid content of