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Ivane NMA, Wang W, Ma Q, Wang J, Sun J. Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review. Food Chem X 2024; 23:101462. [PMID: 38974195 PMCID: PMC11225668 DOI: 10.1016/j.fochx.2024.101462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 04/20/2024] [Accepted: 05/09/2024] [Indexed: 07/09/2024] Open
Abstract
Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops highly valued for their nutritional benefits and rich bioactive compounds. These compounds include carotenoids, flavonoids (including anthocyanins), and phenolic acids etc. which are present in both the leaves and roots of these sweet potatoes. PFSP and YFSP offer numerous health benefits, such as antioxidant, anti-inflammatory, anti-cancer, and neuroprotective properties. The antioxidant activity of these sweet potatoes holds significant potential for various industries, including food, pharmaceutical, and cosmetics. However, a challenge in utilizing PFSP and YFSP is their susceptibility to rapid oxidation and color fading during processing and storage. To address this issue and enhance the nutritional value and shelf life of food products, researchers have explored preservation methods such as co-pigmentation and encapsulation. While YFSP has not been extensively studied, this review provides a comprehensive summary of the nutritional value, phytochemical composition, health benefits, stabilization techniques for phytochemical, and industrial applications of both PFSP and YFSP in the food industry. Additionally, the comparison between PFSP and YFSP highlights their similarities and differences, shedding light on their potential uses and benefits in various food products.
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Affiliation(s)
- Ngouana Moffo A. Ivane
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China
- Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
- Hebei Technology Innovation Center of Potato Processing, Hebei 076576, China
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Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example. Foods 2022; 11:foods11142165. [PMID: 35885407 PMCID: PMC9316878 DOI: 10.3390/foods11142165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 01/27/2023] Open
Abstract
Surface-enhanced Raman spectroscopy (SERS) is an emerging technology that combines Raman spectroscopy and nanotechnology with great potential. This technology can accurately characterize molecular adsorption behavior and molecular structure. Moreover, it can provide rapid and sensitive detection of molecules and trace substances. In practical application, SERS has the advantages of portability, no need for sample pretreatment, rapid analysis, high sensitivity, and ‘fingerprint’ recognition. Thus, it has great potential in food safety detection. Alcoholic beverages have a long history of production in the world. Currently, a variety of popular products have been developed. With the continuous development of the alcoholic beverage industry, simple, on-site, and sensitive detection methods are necessary. In this paper, the basic principle, development history, and research progress of SERS are summarized. In view of the chemical composition, the beneficial and toxic components of alcoholic beverages and the practical application of SERS in alcoholic beverage analysis are reviewed. The feasibility and future development of SERS are also summarized and prospected. This review provides data and reference for the future development of SERS technology and its application in food analysis.
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
NMR-based techniques can be used for establishing metabolic “fingerprint” . Biomarkers for discrimination of wine varietals were identified. COSY and DOSY techniques may aid in assigning phenolic compounds and disaccharides. NMR-based metabolomic studies of alcoholic beverages remain limited in Asia.
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers’ health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Lao F, Cheng H, Wang Q, Wang X, Liao X, Xu Z. Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2020.101188] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Wang W, Chen H, Ke D, Chen W, Zhong Q, Chen W, Yun YH. Effect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104532] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chen H, Yue X, Yang J, Lv C, Dong S, Luo X, Sun Z, Zhang Y, Li B, Zhang F, Gu H, Yang Y, Zhang Q, Ge S, Bi H, Zheng D, Zhao Y, Li C, Peng W. Pyrolysis molecule of Torreya grandis bark for potential biomedicine. Saudi J Biol Sci 2019; 26:808-815. [PMID: 31049007 PMCID: PMC6486518 DOI: 10.1016/j.sjbs.2019.01.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/07/2019] [Accepted: 01/08/2019] [Indexed: 11/27/2022] Open
Abstract
Torreya grandis is a unique tree species in China. Although full use has been made of the timber, the processing and utilization of the bark has not been effective. In order to explore a new way to utilize the bark of Torreya grandis, a powder of T. grandis bark was prepared and analyzed qualitatively and quantitatively. Differential scanning calorimetry (TG) and pyrolysis gas chromatography-mass spectrometry (PY-GC/MS) revealed many bioactive components in the bark of T. grandis, such as acetic acid, 2-methoxy-4-vinyl phenol, D-mannose, and furfural. These substances have potential broad applications in the chemical industry, biomedicine, and food additives. The chemical constituents of the bark of T. grandis suggest a theoretical basis for the future development and utilization of the bark of T. grandis.
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Affiliation(s)
- Huiling Chen
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaochen Yue
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Jun Yang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Chunxia Lv
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Shuaiwei Dong
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Xuefeng Luo
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Zhiyong Sun
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Ying Zhang
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Baoxiang Li
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Faping Zhang
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Haiping Gu
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Yafeng Yang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Qiuling Zhang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Shengbo Ge
- Department of Mechanical and Energy Engineering, University of North Texas, Denton, TX 76203, USA
| | - Huitao Bi
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Dongfang Zheng
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Yong Zhao
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Cheng Li
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Wanxi Peng
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
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