Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability

Jerusalem artichoke flour (JAF) has emerged as a sustainable ingredient with significant prebiotic potential due to its inulin content; however, the relationship between its physicochemical properties and functional stability remains insufficiently understood. This study provides an integrated characterization of JAF to elucidate how particle size distribution, powder flow behavior, molecular structure, and water sorption influence its stability and handling. Granulometric analysis showed that most particles (77%) were within the 355 to 710 μm size range, whereas only 13% were <250 μm. The whole flour sample exhibited an angle of repose of 70.5° ± 4.9°, indicating poor flowability and strong interparticle cohesion, consistent with agglomeration patterns observed by scanning electron microscopy. Fourier transform infrared analysis (800–1200 cm −1 ) revealed high similarity with commercial inulin standards, supporting the contribution of prebiotic carbohydrates. Moisture sorption isotherms at 10 °C, 20 °C, and 30 °C exhibited Type III behavior, with limited water uptake at low water activity and a sharp increase at higher relative humidity. These findings establish a mechanistic link between powder structure and hygroscopic behavior, providing useful information for the selection of appropriate storage conditions to preserve the physical stability of the flour and support its application in food formulations.