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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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2
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Lu X, Yu S, Yu B, Chen L, Wang Y, Huang Y, Lu G, Cheng J, Guan Y, Yin L, Yang M, Pang L. Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato. Food Chem 2024; 461:140952. [PMID: 39186891 DOI: 10.1016/j.foodchem.2024.140952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 06/15/2024] [Accepted: 08/20/2024] [Indexed: 08/28/2024]
Abstract
The inhibitory properties and underlying mechanism of chlorine dioxide (ClO2) fumigation on the pathogen Ceratocystis fimbriata (C. fimbriata) and resultant sweetpotato black rot were investigated in vitro and in vivo. Results revealed that the ClO2 fumigation effectively inhibited fungal growth and induced obvious morphological variation of C. fimbriata mycelia. Furthermore, the mycelial membrane suffered damage, as evidenced by a significant increase in malondialdehyde content and the leakage of protein and nucleic acid from mycelia cells, accompanied by a marked decrease in ergosterol content. Additionally, ClO2 fumigation caused spores cell membrane damage, a notable decrease in spore viability, and induced cell apoptosis as indicated by reductions in spore germination rate, two fluorescence staining observations, and flow cytometry analysis. Moreover, the decay diameter of sweetpotato black rot lesions decreased significantly after ClO2 fumigation, and the growth of C. fimbriata was also inhibited. These findings present a novel and effective technology for inhibiting the progression of sweetpotato black rot.
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Affiliation(s)
- Xinghua Lu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Shixin Yu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Bo Yu
- Zhejiang Grain Group Co., LTD, Hangzhou 311300, China
| | - Lijuan Chen
- Ecological Forestry Development Center of Jingning County, Lishui 323500, China
| | - Yuwei Wang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Yiping Huang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Guoquan Lu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Jiyu Cheng
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Yuge Guan
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Liqing Yin
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Mingyi Yang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
| | - Linjiang Pang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
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Rosell MDLÁ, Quizhpe J, Ayuso P, Peñalver R, Nieto G. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato ( Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. Antioxidants (Basel) 2024; 13:954. [PMID: 39199200 PMCID: PMC11351671 DOI: 10.3390/antiox13080954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 07/30/2024] [Accepted: 08/01/2024] [Indexed: 09/01/2024] Open
Abstract
Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with China and Spain acting as the main producers from outside and within the EU, respectively. The root, including only flesh, is the edible part, and the peel, leaves, stems, or shoots are considered by-products, which are generated due to being discarded in the field and during processing. Therefore, this study aimed to perform a comprehensive review of the nutritional value, phytochemical composition, and health-promoting activities of purple-fleshed sweet potato and its by-products, which lead to its potential applications in bakery products for the development of functional foods. The methodology is applied to the selected topic and is used to conduct the search, review abstracts and full texts, and discuss the results using different general databases. The studies suggested that purple-fleshed sweet potato parts are characterized by a high content of essential minerals and bioactive compounds, including anthocyanins belonging to the cyanidin or the peonidin type. The flesh and leaves are also high in phenolic compounds and carotenoids such as lutein and β-carotene. The high content of phenolic compounds and anthocyanins provides the purple-fleshed sweet potato with high antioxidant and anti-inflammatory power due to the modulation effect of the transcription factor Nrf2 and NF-kB translocation, which may lead to protection against hepatic and neurological disorders, among others. Furthermore, purple-fleshed sweet potato and its by-products can play a dual role in food applications due to its attractive color and wide range of biological activities which enhance its nutritional profile. As a result, it is essential to harness the potential of the purple-fleshed sweet potato and its by-products that are generated during its processing through an appropriate agro-industrial valorization system.
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Affiliation(s)
| | | | | | | | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain; (M.d.l.Á.R.); (J.Q.); (P.A.); (R.P.)
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Kaster JB, Cruz EPD, Silva FTD, Hackbart HCDS, Siebeneichler TJ, Camargo TM, Radünz M, Fonseca LM, Zavareze EDR. Bioactive aerogels based on native and phosphorylated potato (Solanum tuberosum L.) starches incorporated with star fruit extract (Averrhoa carambola L.). Int J Biol Macromol 2024; 272:132907. [PMID: 38862318 DOI: 10.1016/j.ijbiomac.2024.132907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 05/22/2024] [Accepted: 06/02/2024] [Indexed: 06/13/2024]
Abstract
The aim of this study was to develop a star fruit extract (SFE) and incorporate it into aerogels based on native and phosphorylated potato starches. The phosphorylation of starch enhances its properties by incorporating phosphate groups that increase the spaces between starch molecules, resulting in a more resilient, intact aerogel with enhanced water absorption. The bioactive aerogels based on potato starch and 10, 15, and 20 % (w/w) of SFE were characterized by their morphological and thermogravimetric properties, infrared spectra, water absorption capacity, loading capacity, and antioxidant activity. Epicatechin was the major compound present in SFE. The thermal stability of SFE increased when incorporated into phosphorylated starch aerogels at a concentration of 20 %. The water absorption capacity was higher in phosphorylated starch aerogels (reaching 1577 %) than in their native counterparts (reaching 1100 %). Native starch aerogels with 15 and 20 % SFE exhibited higher antioxidant activity against hydroxyl free radicals compared to phosphorylated starch aerogels, achieving 79.9 % and 86.4 % inhibition for the hydroxyl and nitric oxide radicals, respectively. The ideal choice of freeze-dried aerogel depends on the desired effect, either to act as an antioxidant agent by releasing bioactive compounds from SFE or as a water-absorbent agent in food products.
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Affiliation(s)
- Jéssica Bosenbecker Kaster
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Elder Pacheco da Cruz
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil.
| | - Francine Tavares da Silva
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Helen Cristina Dos Santos Hackbart
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Tatiane Jéssica Siebeneichler
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Taiane Mota Camargo
- Bioprocess Technology Laboratory, Technological Development Center (CDTec), Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Marjana Radünz
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
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Wang H, Feng Y, Guo K, Shi L, Xu X, Wei C. Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato. Foods 2024; 13:1103. [PMID: 38611407 PMCID: PMC11011326 DOI: 10.3390/foods13071103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 03/24/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical properties of sweet potato root tuber starch. Though starches from different varieties displayed some differences in physicochemical properties due to their different genetic backgrounds, they were influenced by harvesting date in similar ways. Starches isolated from root tubers at 100 and 160 DAP exhibited lower granule sizes than those at 120 and 140 DAP. The amylose content was higher in root tubers at 100 and 120 DAP than at 140 and 160 DAP. Starches from root tubers at 100 DAP exhibited CA-type X-ray diffraction patterns, and then the B-type crystallinity gradually increased at later harvesting dates. The different harvesting dates had no significant effects on the short-ranged ordered structure and lamellar thickness of starch, but the lamellar peak intensity decreased significantly at later harvesting dates. Starch had a lower gelatinization temperature and a wider gelatinization temperature range in root tubers at 140 and 160 DAP than at 100 and 120 DAP. The higher peak viscosity and lower pasting temperature were associated with the late harvesting date. The digestion of starch had slight differences among root tubers at different harvesting dates. The harvesting dates of root tubers played more important roles in starch properties than the variety. This study would be helpful for breeders, farmers and sweet potato starch users.
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Affiliation(s)
- Hao Wang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (H.W.); (Y.F.); (K.G.); (L.S.); (X.X.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Yuanhao Feng
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (H.W.); (Y.F.); (K.G.); (L.S.); (X.X.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (H.W.); (Y.F.); (K.G.); (L.S.); (X.X.)
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Laiquan Shi
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (H.W.); (Y.F.); (K.G.); (L.S.); (X.X.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Xin Xu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (H.W.); (Y.F.); (K.G.); (L.S.); (X.X.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (H.W.); (Y.F.); (K.G.); (L.S.); (X.X.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
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de Oliveira Maior L, Bach D, Demiate IM, Lacerda LG. Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study. Int J Biol Macromol 2024; 263:130370. [PMID: 38403222 DOI: 10.1016/j.ijbiomac.2024.130370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 02/09/2024] [Accepted: 02/20/2024] [Indexed: 02/27/2024]
Abstract
Dry heat treatment (DHT) has been demonstrated as a viable method for starch modification, offering benefits due to its environmentally friendly process and low operational costs. This research modified potato starch using different DHT conditions (continuous-CDHT and cyclic-RDHT), with durations ranging from 3 to 15 h and 1 to 5 cycles, at 120 °C. The study investigated and compared the structural, thermal, pasting, and morphological properties of the treated samples to those of untreated potato starch, including in vitro digestibility post-modification. DHT altered the amylose content of the biopolymer. X-ray diffraction patterns transitioned from type B to type C, and a decrease in relative crystallinity (RC%) was observed. Morphological changes were more pronounced in starches modified by RDHT. Paste viscosities of both CDHT and RDHT-treated starches decreased significantly, by 61.7 % and 58.1 % respectively, compared to native starch. The gelatinization enthalpy of RDHT-treated starches reduced notably, from 17.60 to 16.10 J g-1. Additionally, starch digestibility was impacted, with cyclic treatments yielding a significant increase in resistant starch content, notably an 18.26 % rise. These findings underscore the efficacy of dry heat in enhancing the functional properties of potato starch.
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Affiliation(s)
- Luane de Oliveira Maior
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Daniele Bach
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Ivo Mottin Demiate
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Luiz Gustavo Lacerda
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil.
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Wang Z, Gao M, Kan J, Cheng Q, Chen X, Tang C, Chen D, Zong S, Jin C. Resistant Starch from Purple Sweet Potatoes Alleviates Dextran Sulfate Sodium-Induced Colitis through Modulating the Homeostasis of the Gut Microbiota. Foods 2024; 13:1028. [PMID: 38611336 PMCID: PMC11011479 DOI: 10.3390/foods13071028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate sodium (DSS)-induced colitis were investigated. The structural characterization results revealed that the crystallinity of PSPRS changed from CA-type to A-type, and the lamellar structure was totally destroyed during enzymatic hydrolysis. Compared to DSS-induced colitis mice, PSPRS administration significantly improved the pathological phenotype and colon inflammation in a dose-dependent manner. ELISA results indicated that DSS-induced colitis mice administered with PSPRS showed higher IL-10 and IgA levels but lower TNF-α, IL-1β, and IL-6 levels. Meanwhile, high doses (300 mg/kg) of PSPRS significantly increased the production of acetate, propionate, and butyrate. 16S rDNA high-throughput sequencing results showed that the ratio of Firmicutes to Bacteroidetes and the potential probiotic bacteria levels were notably increased in the PSPRS treatment group, such as Lactobacillus, Alloprevotella, Lachnospiraceae_NK4A136_group, and Bifidobacterium. Simultaneously, harmful bacteria like Bacteroides, Staphylococcus, and Akkermansia were significantly inhibited by the administration of a high dose of PSPRS (p < 0.05). Therefore, PSPRS has the potential to be a functional food for promoting intestinal health and alleviating UC.
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Affiliation(s)
| | | | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.W.); (M.G.); (Q.C.); (X.C.); (C.T.); (D.C.); (S.Z.); (C.J.)
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He HJ, Liu H, Wang Y, Chew KW, Ou X, Zhang M, Bi J. Fast quantitative analysis and chemical visualization of amylopectin and amylose in sweet potatoes via merging 1D spectra and 2D image. Int J Biol Macromol 2024; 260:129421. [PMID: 38228206 DOI: 10.1016/j.ijbiomac.2024.129421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 12/08/2023] [Accepted: 01/09/2024] [Indexed: 01/18/2024]
Abstract
The quantitative analysis and spatial chemical visualization of amylopectin and amylose in different varieties of sweet potatoes were studied by merging spectral and image information. Three-dimensional (3D) hyperspectral images carrying 1D spectra and 2D images of hundreds of the samples (amylopectin, n = 644; amylose, n = 665) in near-infrared (NIR) range of 950-1650 nm (426 wavelengths) were acquired. The NIR spectra were mined to correlate with the values of the two indexes using a linear algorithm, generating a best performance with correlation coefficients and root mean square error of prediction (rP and RMSEP) of 0.983 and 0.847 g/100 mg for amylopectin, and 0.975 and 0.500 g/100 mg for amylose, respectively. Then, 14 % of the wavelengths (60 for amylopectin, 61 for amylopectin) were selected to simplify the prediction with rP and RMSEP of 0.970 and 1.103 g/100 mg for amylopectin, and 0.952 and 0.684 g/100 mg for amylose, respectively, comparable to those of full-wavelength models. By transferring the simplified model to original images, the color chemical maps were created and the differences of the two indexes in spatial distribution were visualized. The integration of NIR spectra and 2D image could be used for the more comprehensive evaluation of amylopectin and amylose concentrations in sweet potatoes.
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Affiliation(s)
- Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Hongjie Liu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Yuling Wang
- School of Life Science & Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Kit Wayne Chew
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Xingqi Ou
- School of Life Science & Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Mian Zhang
- School of Life Science & Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jicai Bi
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
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Song W, Li C, Kou M, Li C, Gao G, Cai T, Tang W, Zhang Z, Nguyen T, Wang D, Wang X, Ma M, Gao R, Yan H, Shen Y, You C, Zhang Y, Li Q. Different regions and environments have critical roles on yield, main quality and industrialization of an industrial purple-fleshed sweetpotato ( Ipomoea batatas L. (Lam.)) "Xuzishu8". Heliyon 2024; 10:e25328. [PMID: 38390079 PMCID: PMC10881541 DOI: 10.1016/j.heliyon.2024.e25328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 12/10/2023] [Accepted: 01/24/2024] [Indexed: 02/24/2024] Open
Abstract
Purple-fleshed sweetpotato (PFSP) (Ipomoea batatas (L.) Lam), whose flesh is purple to dark purple, is a special variety type of sweetpotato, which has the characteristics of food crop, industrial crop and medicinal crop. The storage root (SR) of PFSP is rich in anthocyanins, starch, protein, soluble sugar, mineral elements, polyphenol, dietary fiber and so on, which has balanced and comprehensive nutritional value. And in recent years, its unique nutritional elements are increasingly known for their health functions. At present, there is no article on the characteristics and quality analysis of industrial xz8 variety. To explore the influence of different environments on the processing quality of xz8, we selected nine regions (Xuzhou, Jiawang, Pizhou, Xinyi, Peixian, Sihong, Yanchen, Xiangyang and Tianshui) to measure its yield and quality changes. The data demonstrated that xz8 has a very consistent high yield performance. In Tianshui, the anthocyanins, protein and minerals contents were significantly higher and yield also above average. Moreover, the variety with the lowest starch content exhibited the best taste. On the basis of the above results, it suggested that quite practicable to promote xz8 cultivation and suitable for processing in these areas. Thus, our present findings improve our understanding of xz8 variety and provide the basis for the industrial production of PFSP with strong prospects for success.
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Affiliation(s)
- Weihan Song
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Chengyang Li
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Meng Kou
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Chen Li
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Guangzhen Gao
- College of Physics and Electronic Engineering, Jiangsu Normal University, Xuzhou, Jiangsu, 221116, China
| | - Tingdong Cai
- College of Physics and Electronic Engineering, Jiangsu Normal University, Xuzhou, Jiangsu, 221116, China
| | - Wei Tang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Zhenyi Zhang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
- College of Physics and Electronic Engineering, Jiangsu Normal University, Xuzhou, Jiangsu, 221116, China
| | - Thanhliem Nguyen
- Department of Biology and Agricultural Engineering, Quynhon University, Quynhon, Binhdinh, 590000, Vietnam
| | - Dandan Wang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Xin Wang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Meng Ma
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
- College of Physics and Electronic Engineering, Jiangsu Normal University, Xuzhou, Jiangsu, 221116, China
| | - Runfei Gao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Hui Yan
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Yifan Shen
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Chang You
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Yungang Zhang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
| | - Qiang Li
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou, Jiangsu, 221131, China
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Wang H, Wu E, Ma Q, Zhang H, Feng Y, Yang P, Gao J, Feng B. Comparison of the fine structure and physicochemical properties of proso millet (Panicum miliaceum L.) starch from different ecological regions. Int J Biol Macromol 2023; 249:126115. [PMID: 37541463 DOI: 10.1016/j.ijbiomac.2023.126115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/26/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Field experiments were conducted to evaluate the morphology, granule size, fine structure, thermal properties, and pasting properties of starch from a waxy (139) and a non-waxy (297) varieties of proso millet grown in Yulin (YY) and Yangling (YL). Compared with the starches from the two varieties grown in YY, the starches from the two varieties grown in YL exhibited higher relative crystallinities, 1045/1022 cm-1 ratio, and amounts of amylopectin long branch chains (APL) but lower 1022/995 cm -1 ratio, amounts of amylopectin short branch chains (APs), and APs/APL ratios. Starches from YL also synthesized long branch-chain amylopectin to enhance intermolecular interactions and form a stable granular structure, which resulted in increased starch gelatinization temperature, enhanced shear resistance, and reduced setback viscosity. Starch from the waxy (139) variety has good application prospects in the food industry because of its high gelatinization temperature and light transmittance and low setback value, which can be ascribed to its extremely low amylose content, polydispersity index, high molecular weight, and dispersed molecular density. It may serve as a reference for applying proso millet starches in the food industry and developing breeding programs to improve starch quality.
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Affiliation(s)
- Honglu Wang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Enguo Wu
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Qian Ma
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Hui Zhang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Yu Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Pu Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Jinfeng Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Baili Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China.
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11
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Preparation, characteristics, and soil-biodegradable analysis of corn starch/nanofibrillated cellulose (CS/NFC) and corn starch/nanofibrillated lignocellulose (CS/NFLC) films. Carbohydr Polym 2023; 309:120699. [PMID: 36906356 DOI: 10.1016/j.carbpol.2023.120699] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/26/2023] [Accepted: 02/11/2023] [Indexed: 02/17/2023]
Abstract
The objective of this study was to produce high-performance and biodegradable starch nanocomposites through film casting by using corn starch/nanofibrillated cellulose (CS/NFC) and corn starch/nanofibrillated lignocellulose (CS/NFLC). NFC and NFLC were obtained by super grinding process and added to fibrogenic solutions (1, 3, and 5 g/100 g of starch). The addition of NFC and NFLC from 1 to 5 % was verified to be influential in enhancing mechanical properties (tensile, burst, and tear index) and reducing WVTR, air permeability, and essential properties in food packaging materials. But, in comparison to control samples, the addition of NFC and NFLC from 1 to 5 % decreased the opacity, transparency, and tear index of films. In acidic solutions, produced films were more soluble than in alkaline or water solutions. The soil-biodegradability analysis showed that after 30 days of exposure to soil, the control film lost 79.5 % of its weight. The weight loss of all films was >81 % after 40 days. The results of this study may contribute to expanding the industrial applications of both NFC and NFLC by laying a basis for preparing high-performance CS/NFC or CS/NFLC.
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12
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Jiang S, Cen J, Zhou Y, Wang Y, Wu D, Wang Z, Sun J, Shu X. Physicochemical characterizations of five Dioscorea alata L. starches from China. Int J Biol Macromol 2023; 237:124225. [PMID: 36990403 DOI: 10.1016/j.ijbiomac.2023.124225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023]
Abstract
D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.48 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.
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Affiliation(s)
- Shuo Jiang
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Jinxi Cen
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yin Wang
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Zhi'an Wang
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China
| | - Jian Sun
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China.
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.
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Nitrogen fertilizer affects starch synthesis to define non-waxy and waxy proso millet quality. Carbohydr Polym 2023; 302:120423. [PMID: 36604085 DOI: 10.1016/j.carbpol.2022.120423] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/15/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022]
Abstract
Understanding the effect of nitrogen fertilization on the quality of proso millet is key to expanding the use of this crop to address water scarcity and food security. Therefore, this study determined the impact of nitrogen fertilization on the proso millet quality. Nitrogen fertilization significantly increased the NR and GS activities and decreased the GBSSase activity, resulting in an increase in protein content and reduction in amylose content and L*, which decreased the appearance quality. Nitrogen fertilization increased the proportion of short amylopectin chains, resulting in a more disordered carbohydrate structure, and decreased the proportion of hydrophilic functional groups, contributing to an increase in setback viscosity and decrease in pasting temperature in the waxy (w139) variety. In contrast, the non-waxy (n297) variety exhibited a larger proportion of long amylopectin chains, lower ordered structure and hydrophobic functional groups after nitrogen fertilization, which strengthened the inter- and intramolecular forces of starch colloids.
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Zhou Y, Zhao J, Guo J, Lian X, Wang H. Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin. Foods 2023; 12:foods12020414. [PMID: 36673506 PMCID: PMC9857419 DOI: 10.3390/foods12020414] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/10/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. The disulfide bond contents of alkali-soluble glutenin (ASG) have direct effects on the hardness of dough. In this paper, the disulfide bond contents of ASG were determined. ASG was mixed and retrograded with five kinds of amylopectins from the above-mentioned botanical sources, and a possible pathway of disulfide bond formation in ASGs by amylopectin addition was proposed through molecular weight, chain length distribution, FT-IR, 13C solid-state NMR and XRD analyses. The results showed that when wheat, maize, cassava, mung bean and sweet potato amylopectins were mixed with ASG, the disulfide bond contents of alkali-soluble glutenin increased from 0.04 to 0.31, 0.24, 0.08, 0.18 and 0.29 μmol/g, respectively. However, after cold storage, they changed to 0.55, 0.16, 0.26, 0.07 and 0.19 μmol/g, respectively. The addition of wheat amylopectin promoted the most significant disulfide bond formation of ASG. Hydroxyproline only existed in the wheat amylopectin, indicating that it had an important effect on the disulfide bond formation of ASG. Glutathione disulfides were present, as mung bean and sweet potato amylopectin were mixed with ASG, and they were reduced during cold storage. Positive/negative correlations between the peak intensity of the angles at 2θ = 20°/23° and the disulfide bond contents of ASG existed. The high content of hydroxyproline could be used as a marker for breeding high-quality wheat.
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Affiliation(s)
- Yu Zhou
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinjin Zhao
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Junjie Guo
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Correspondence: ; Tel.: +86-13-312101772; Fax: +86-22-26686254
| | - Huaiwen Wang
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China
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Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector. Int J Biol Macromol 2023; 225:13-26. [PMID: 36481330 DOI: 10.1016/j.ijbiomac.2022.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/20/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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REYES-LÓPEZ Z, BETANCUR-ANCONA D, BLE-CASTILLO JL, JUÁREZ-ROJOP IE, ÁVILA-FERNÁNDEZ A, HERNÁNDEZ-HERNÁNDEZ M, GARCÍA-VAZQUEZ C, SANDOVAL-PERAZA VM, QUINTANA-OWEN P, OLVERA-HERNÁNDEZ V. Morphological and physicochemical changes in the cassava (Manihot esculenta) and sweet potato (Ipomoea batata) starch modified by pyrodextrinization. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.40922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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Ma C, Zhang Y, Yue R, Zhang W, Sun J, Ma Z, Niu F, Zhu H, Liu Y. Establishment of a quality evaluation system of sweet potato starch using multivariate statistics. Front Nutr 2022; 9:1025061. [DOI: 10.3389/fnut.2022.1025061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 09/29/2022] [Indexed: 11/13/2022] Open
Abstract
BackgroundThe quality of starch greatly affects the quality of processed products. There are many indexes for quality evaluation of starch. Currently, amylose content is considered the chief index in the quality evaluation of sweet potato starch, which is entirely based on tradition (experience) method. The existing evaluation standards lack quality evaluation standards for sweet potato starch.PurposeTo screen reasonable evaluation indexes of sweet potato starch, and establish a scientific and systematic evaluation system of sweet potato starch.MethodsTwenty-two components and quality indexes of sweet potato starch were measured. The evaluation indexes of sweet potato starch were screened based on a statistical description, correlation analysis, and principal component analysis (PCA), and a quality evaluation model of sweet potato starch for brewing was established based on analytic hierarchy process. The calculated values of the model were verified by linear fitting with standardized sensory evaluation values.ResultsThe coefficient of variation of total starch content (%), amylose content (%), amylopectin content (%), L* value, ΔE, water absorption capacity (g/g), and pasting temperature was less than 6%, while the coefficient of variation of other indexes was larger. In addition, there were different degrees of correlation among the indexes. PCA was used to identify interrelated variables, and the first six principal components together account for 82.26% of the total variability. Then, seven core indexes — setback (cp), rate of regression (%), ratio of amylose to amylopectin (%), gel strength (kgf/cm2), a* value, ash content (%), and solubility (%) — were selected from the six principal components according to the load value of the rotation matrix. These seven core indexes replaced the original 22 indexes to simplify the evaluation of sweet potato starch. The quality evaluation model of sweet potato starch was Y = 0.034X2 + 0.321X6 + 0.141X8 + 0.08X17 + 0.023X19 + 0.08X21 + 0.321X22.ConclusionThe comprehensive evaluation system of sweet potato starch can accurately predict the quality of sweet potato starch. The development of such a system is of great significance to the post-harvest processing of high-starch sweet potato and the breeding of high-quality and high-starch sweet potato varieties.
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Wang J, Yu YD, Zhang ZG, Wu WC, Sun PL, Cai M, Yang K. Formation of sweet potato starch nanoparticles by ultrasonic—assisted nanoprecipitation: Effect of cold plasma treatment. Front Bioeng Biotechnol 2022; 10:986033. [PMID: 36185450 PMCID: PMC9523013 DOI: 10.3389/fbioe.2022.986033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 08/01/2022] [Indexed: 11/23/2022] Open
Abstract
Starch nanoparticles (SNPs) were produced from sweet potato starches by ultrasonic treatment combined with rapid nanoprecipitation. The starch concentration, ultrasonic time, and the ratio of starch solution to ethanol were optimized through dynamic light scattering (DLS) technique to obtain SNPs with a Z-average size of 64.51 ± 0.15 nm, poly dispersity index (PDI) of 0.23 ± 0.01. However, after freeze drying, the SNPs showed varying degrees of aggregation depending on the particle size of SNPs before freeze-drying. The smaller the particle size, the more serious the aggregation. Therefore, we tried to treat SNPs with dielectric barrier discharge cold plasma before freeze drying. Properties including morphological features, crystalline structure and apparent viscosity of various starches were measured by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), and rheometer, respectively. The results showed that, after cold plasma (CP) treatment, the aggregation of SNPs during freeze drying was significantly inhibited. Compared to the native sweet potato starch, SNPs showed a higher relative crystallinity and a lower apparent viscosity. After CP treatment, the relative crystallinity of CP SNPs was further higher, and the apparent viscosity was lower. This work provides new ideas for the preparation of SNPs and could promote the development of sweet potato SNPs in the field of active ingredient delivery.
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Affiliation(s)
- Jian Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yu-Die Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Zhi-Guo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wei-Cheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Pei-Long Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Ming Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
- *Correspondence: Ming Cai, ; Kai Yang,
| | - Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
- *Correspondence: Ming Cai, ; Kai Yang,
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Jiang T, Ye S, Liao W, Wu M, He J, Mateus N, Oliveira H. The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review. Food Res Int 2022; 161:111811. [DOI: 10.1016/j.foodres.2022.111811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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Xiong J, Tang X, Wei M, Yu W. Comparative full-length transcriptome analysis by Oxford Nanopore Technologies reveals genes involved in anthocyanin accumulation in storage roots of sweet potatoes ( Ipomoea batatas L.). PeerJ 2022; 10:e13688. [PMID: 35846886 PMCID: PMC9285475 DOI: 10.7717/peerj.13688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Accepted: 06/16/2022] [Indexed: 01/17/2023] Open
Abstract
Background Storage roots of sweet potatoes (Ipomoea batatas L.) with different colors vary in anthocyanin content, indicating different economically agronomic trait. As the newest DNA/RNA sequencing technology, Oxford Nanopore Technologies (ONT) have been applied in rapid transcriptome sequencing for investigation of genes related to nutrient metabolism. At present, few reports concern full-length transcriptome analysis based on ONT for study on the molecular mechanism of anthocyanin accumulation leading to color change of tuberous roots of sweet potato cultivars. Results The storage roots of purple-fleshed sweet potato (PFSP) and white-fleshed sweet potato (WFSP) at different developmental stages were subjected to anthocyanin content comparison by UV-visible spectroscopy as well as transcriptome analysis at ONT MinION platform. UV-visible spectrophotometric measurements demonstrated the anthocyanin content of PFSP was much higher than that of WFSP. ONT RNA-Seq results showed each sample generated average 2.75 GB clean data with Full-Length Percentage (FL%) over 70% and the length of N50 ranged from 1,192 to 1,395 bp, indicating reliable data for transcriptome analysis. Subsequent analysis illustrated intron retention was the most prominent splicing event present in the resulting transcripts. As compared PFSP with WFSP at the relative developmental stages with the highest (PH vs. WH) and the lowest (PL vs. WL) anthocyanin content, 282 and 216 genes were up-regulated and two and 11 genes were down-regulated respectively. The differential expression genes involved in flavonoid biosynthesis pathway include CCoAOMT, PpLDOX, DFR, Cytochrome P450, CHI, and CHS. The genes encoding oxygenase superfamily were significantly up-regulated when compared PFSP with WFSP at the relative developmental stages. Conclusions Comparative full-length transcriptome analysis based on ONT serves as an effective approach to detect the differences in anthocyanin accumulation in the storage roots of different sweet potato cultivars at transcript level, with noting that some key genes can now be closely related to flavonoids biosynthesis. This study helps to improve understanding of molecular mechanism for anthocyanin accumulation in sweet potatoes and also provides a theoretical basis for high-quality sweet potato breeding.
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Affiliation(s)
- Jun Xiong
- Agricultural College, Guangxi University, Nanning, China,Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Xiuhua Tang
- Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Minzheng Wei
- Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Wenjin Yu
- Agricultural College, Guangxi University, Nanning, China
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Sun Q, Song X, Arun S M, Zhang L, Yu X, Zhou C, Tang Y, Yagoub AEA. Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107543] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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23
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Li Y, Zhao L, Lin L, Li E, Cao Q, Wei C. Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113385. [PMID: 35684323 PMCID: PMC9182557 DOI: 10.3390/molecules27113385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/17/2022] [Accepted: 05/23/2022] [Indexed: 11/18/2022]
Abstract
C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.
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Affiliation(s)
- Yibo Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Lingxiao Zhao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Qinghe Cao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
- Correspondence: (Q.C.); (C.W.)
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Correspondence: (Q.C.); (C.W.)
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Sizes, Components, Crystalline Structure, and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries. Molecules 2022; 27:molecules27061905. [PMID: 35335271 PMCID: PMC8955034 DOI: 10.3390/molecules27061905] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 12/04/2022] Open
Abstract
Sweet potato is a root tuber crop and an important starch source. There are hundreds of sweet potato varieties planted widely in the world. Starches from varieties with different genotype types and originating from different countries have not been compared for their physicochemical properties. In the research, starches from 44 sweet potato varieties originating from 15 countries but planted in the same growing conditions were investigated for their physicochemical properties to reveal the similarities and differences in varieties. The results showed that the 44 starches had granule size (D[4,3]) from 8.01 to 15.30 μm. Starches had different iodine absorption properties with OD680 from 0.259 to 0.382 and OD620/550 from 1.142 to 1.237. The 44 starches had apparent amylose content from 19.2% to 29.2% and true amylose content from 14.2% to 20.2%. The starches exhibited A-, CA-, CC-, or CB-type X-ray diffraction patterns. The thermograms of 44 starches exhibited one-, two-, or three-peak curves, leading to a significantly different gelatinization temperature range from 13.1 to 29.2 °C. The significantly different starch properties divide the 44 sweet potato varieties into different groups due to their different genotype backgrounds. The research offers references for the utilization of sweet potato germplasm.
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25
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Meng H, Xu C, Wu M, Feng Y. Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality. Food Sci Nutr 2022; 10:689-697. [PMID: 35282011 PMCID: PMC8907709 DOI: 10.1002/fsn3.2693] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 12/07/2021] [Accepted: 12/07/2021] [Indexed: 11/28/2022] Open
Abstract
The effects of 10%-30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).
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Affiliation(s)
- Hongwei Meng
- Food CollegeShenyang Agricultural UniversityShenyangChina
| | - Chong Xu
- Food CollegeShenyang Agricultural UniversityShenyangChina
| | - Meiying Wu
- Food CollegeShenyang Agricultural UniversityShenyangChina
| | - Ying Feng
- Food CollegeShenyang Agricultural UniversityShenyangChina
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26
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Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products. PLANTS 2022; 11:plants11030440. [PMID: 35161419 PMCID: PMC8838036 DOI: 10.3390/plants11030440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 12/18/2022]
Abstract
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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28
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Maniglia BC, Silveira TMG, Tapia-Blácido DR. Starch isolation from turmeric dye extraction residue and its application in active film production. Int J Biol Macromol 2022; 202:508-519. [PMID: 35007637 DOI: 10.1016/j.ijbiomac.2021.12.145] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 12/17/2021] [Accepted: 12/21/2021] [Indexed: 11/05/2022]
Abstract
In this study, we have isolated starch from turmeric dye extraction residue by steeping in acid medium (AS), steeping in water (WS), or steeping in alkaline medium (KS) and assessed the filmogenic capacity of the resulting starches. We have also characterized the chemical composition, morphology, swelling power, solubility, crystallinity, and active properties of the AS, WS, and KS starches and investigated the mechanical, functional, antioxidant, and antimicrobial properties of the corresponding films. The AS and KS starches showed lower apparent amylose content and higher purity, relative crystallinity, swelling power, and solubility than the WS starch. All the starches retained phenolic compounds and curcuminoids; their phenolic and curcuminoid contents were higher than the contents in the residue, especially in the case of the AS starch, which yielded films with the best antioxidant and antimicrobial activities. The AS and KS starches yielded films that were more resistant at break, less soluble in water, and less hydrophilic than the film obtained from the WS starch. Thus, submitting turmeric dye extraction residue to AS in ascorbic acid yielded a starch that resulted in films with good mechanical properties and better antioxidant and antimicrobial properties, to ensure safe and prolonged food shelf life.
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Affiliation(s)
- Bianca Chieregato Maniglia
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil.
| | - Thamiris Maria Garcia Silveira
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil
| | - Delia Rita Tapia-Blácido
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil.
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29
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Ahmed Z, Yusoff MS, N H MK, Abdul Aziz H. Synthesis of natural starch from Elaeis guineensis trunk biomass applying bisulphite steeping method: Optimization by RSM. JOURNAL OF THE AIR & WASTE MANAGEMENT ASSOCIATION (1995) 2022; 72:116-130. [PMID: 33872123 DOI: 10.1080/10962247.2021.1919240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/12/2021] [Accepted: 03/18/2021] [Indexed: 06/12/2023]
Abstract
A massive quantity of Elaeis guineensis (oil palm) trunk biomass, containing a significant amount of natural starch, is available in Malaysia as biowaste because of annual replantation. The efficient extraction of this starch (carbohydrate polymer) would be worthwhile concerning the environmental sustainability and economy through conversion to bioresources. This study investigated the effectiveness of the bisulfite steeping method for starch synthesis from oil palm trunk (OPT) biowaste. The central composite design (CCD) of Design-Expert software executed an experimental model design, data analysis, evaluated the impacts of process variables and their interaction through response surface methodology to optimize the bisulfite steeping method for starch synthesis. The developed quadratic models for four factors (strength of sodium bisulfite solution, steeping hour, mixing ratio with the bisulfite solution, and ultrapure water) and one response (%Yield) demonstrated that a significant starch yield (13.54%) is achievable employing 0.74% bisulfite solution, 5.6 steeping hours, for 1.6 and 0.6 mixing ratio with the bisulfite solution and ultrapure water respectively. Experimental outcomes were consistent with the predicted model, which eventually sustains the significance of this method. Malvern Zetasizer test revealed a bimodal granular distribution for starch, with 7.15 µm of hydrodynamic size. Starch morphology was determined by scanning electron microscopy. X-ray diffraction investigation exhibits an A-type model, specifying persistent characteristics, while FTIR confirms the presence of hydroxyl, carboxylic, and phenolic groups like other cereal starches.Implications: Malaysia is the 2nd largest palm oil exporter in the world. About 110 million tons of palm oil trunk (OPT) biomass is available annually during replanting activities. Modification of bio-wastes into a beneficial form (only 22% presently) like starch extraction would ensure potential reuse as a natural coagulant for wastewater and leachate treatment, food source, adhesives towards boosting the country's economy by sustainable waste management. The current study achieved better starch yield (13.54%) than previous, from the OPT biomass through the novel bisulfite steeping method. Therefore, this method will ascertain the effective implication of numerous economic activities.
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Affiliation(s)
- Zaber Ahmed
- School of Civil Engineering, Universiti Sains Malaysia, Nibong Tebal, Malaysia
| | - Mohd Suffian Yusoff
- School of Civil Engineering, Universiti Sains Malaysia, Nibong Tebal, Malaysia
| | - Mokhtar Kamal N H
- School of Civil Engineering, Universiti Sains Malaysia, Nibong Tebal, Malaysia
| | - Hamidi Abdul Aziz
- School of Civil Engineering, Universiti Sains Malaysia, Nibong Tebal, Malaysia
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30
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Gautam N, Garg S, Yadav S. Development of Flexible and Thin Films from Underutilized Indian Finger Millet (
Eleusine coracana
) Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Naina Gautam
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
| | - Sangeeta Garg
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
| | - Shashikant Yadav
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
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31
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Shi L, Li Y, Lin L, Bian X, Wei C. Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber. Molecules 2021; 26:7137. [PMID: 34885720 PMCID: PMC8659240 DOI: 10.3390/molecules26237137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.
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Affiliation(s)
- Laiquan Shi
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; (L.S.); (Y.L.); (L.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Yibo Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; (L.S.); (Y.L.); (L.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; (L.S.); (Y.L.); (L.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Xiaofeng Bian
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; (L.S.); (Y.L.); (L.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
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32
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Uzizerimana F, Dang K, Yang Q, Hossain MS, Gao S, Bahati P, Mugiraneza NG, Yang P, Feng B. Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment: A comparative study. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Dereje B. Composition, morphology and physicochemical properties of starches derived from indigenous Ethiopian tuber crops: A review. Int J Biol Macromol 2021; 187:911-921. [PMID: 34358600 DOI: 10.1016/j.ijbiomac.2021.07.188] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/29/2021] [Accepted: 07/29/2021] [Indexed: 12/15/2022]
Abstract
Starch is a key food ingredient that can be extracted from roots, tubers, cereals, legumes and used in a variety of industrial applications. The issue of starch has received considerable critical attention. Most conventional sources of starch are being overexploited, it is necessary to investigate new botanical sources of starch to relieve pressure on traditional sources. Indigenous Ethiopian tuber crops can represent unexploited sources of starch with interesting characteristics in terms of potential uses as starch-based foods. It comes in a variety of shapes, sizes and properties allowing for a wide range of applications with high technological value in both the food and non-food industries. Compared to common starches, these starches have far fewer studies on their food and industrial applications. In the future, tubers grown Ethiopia could become another source of starch for the processor. This review summarizes current knowledge about the composition, structure, and physicochemical properties of Ethiopian tubers starches, intending to recommend future research to improve their use in the food industry. In the future, more in-depth work will be needed to reveal the mechanism of modification involved for structural change to use these starches for different purposes.
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Affiliation(s)
- Belay Dereje
- Department of Food Process Engineering, Wolkite University, Postal address: 07, Wolkite University, Wolkite, Ethiopia.
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34
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Effects of treatment methods on the formation of resistant starch in purple sweet potato. Food Chem 2021; 367:130580. [PMID: 34371274 DOI: 10.1016/j.foodchem.2021.130580] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/28/2021] [Accepted: 07/08/2021] [Indexed: 11/20/2022]
Abstract
In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the results were compared with those of unmodified starch. Autoclaving, pullulanase, and pullulanase-autoclaving treatments significantly increased the resistant starch yield, amylose content, shorter amylopectin branch content, and gelatinisation temperatures of native purple sweet potato starch. Resistant starch prepared via pullulanase-autoclaving combination treatment exhibited the highest gelatinisation enthalpy value and the greatest degree of overall thermal stability. X-ray diffraction patterns and Fourier-transform infrared spectra analysis demonstrated that all three treatments transformed the starch crystalline structure from C-type to B-type, and no new groups were generated during the modification process; all the processes were only physical modifications.
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35
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New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches. Molecules 2021; 26:molecules26144283. [PMID: 34299557 PMCID: PMC8307514 DOI: 10.3390/molecules26144283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 02/04/2023] Open
Abstract
Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets' starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets' starch changed from type A to type B + V. The relative crystallinity of the RS of waxy proso millet was better than that of non-waxy proso millet. The gelatinization temperature and thermal stability of RS significantly increased, and the pasting temperature (PTM) of the RS of waxy proso millet was the highest. The water solubility and swelling power of the RS in proso millet decreased, and the viscoelasticity improved. The correlation between the short-range ordered structure of RS and ΔH, and gelatinization properties has a stronger correlation. This study provides practical information for improving the nutritional benefits of waxy and non-waxy proso millet in food applications.
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36
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Wang H, Li D, Wan C, Luo Y, Yang Q, Gao X, Feng B. Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser. Foods 2021; 10:foods10061332. [PMID: 34207867 PMCID: PMC8227675 DOI: 10.3390/foods10061332] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/04/2021] [Accepted: 06/07/2021] [Indexed: 11/26/2022] Open
Abstract
Nitrogen is required for proso millet growth and has a critical influence on yield and quality. However, the effect of nitrogen fertilisation on proso millet protein properties remains unclear. This study aimed to investigate how nitrogen fertiliser treatment (180 kg/hm2) affects the structural and functional properties of proso millet protein. In comparison with the control group (N0), nitrogen fertiliser treatment loosened the dense structure of the protein and presented a larger particle size. Nitrogen treatment did not change the main subunit composition, and β-sheet and α-helix were the main secondary structures of proso millet protein based on Fourier transform infrared spectroscopy. In addition, nitrogen fertiliser treatment improved the content of hydrophobic amino acids and β-sheet proportion from proso millet protein, and high water/oil absorption capacity and thermal stability was observed, but the solubility, emulsion stability and foaming properties from proso millet protein decreased. Proso millet proteins exhibited high amino acid content and good functional properties, including solubility, foaming capacity and emulsifying properties, especially the w139 variety. Results show that proso millet protein has great potential for food applications. The above results provide useful information for the food industry to determine emerging gluten-free protein resources.
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Affiliation(s)
- Honglu Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
| | - Dongmei Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
| | - Yan Luo
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F University, Yangling 712100, China; (H.W.); (D.L.); (C.W.); (Y.L.); (Q.Y.); (X.G.)
- Shaanxi Research Station of Crop Gene Resources & Germplasm Enhancement, Ministry of Agriculture, Yangling 712100, China
- Correspondence:
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37
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Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
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Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
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Suastegui-Baylón L, Salazar R, Maldonado-Astudillo YI, Ramírez-Sucre MO, Arámbula-Villa G, Flores-Casamayor V, Jiménez-Hernández J. Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia. Molecules 2021; 26:2097. [PMID: 33917541 PMCID: PMC8038808 DOI: 10.3390/molecules26072097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 11/23/2022] Open
Abstract
This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5-15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.
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Affiliation(s)
- Lizette Suastegui-Baylón
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico; (L.S.-B.); (Y.I.M.-A.)
| | - Ricardo Salazar
- CONACyT, Universidad Autónoma de Guerrero, Av. Javier Méndez Aponte No. 1, Fracc. Servidor Agrario, Chilpancingo 39070, Guerrero, Mexico;
| | - Yanik I. Maldonado-Astudillo
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico; (L.S.-B.); (Y.I.M.-A.)
- Centro de Innovación, Competitividad y Sustentabilidad, Universidad Autónoma de Guerrero, Calle Pino s/n, Col. El Roble, Acapulco 39640, Guerrero, Mexico
| | - Manuel O. Ramírez-Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Unidad Sureste, Carretera Sierra Papacal-Chuburná Puerto, Mérida 97302, Yucatán, Mexico;
| | - Gerónimo Arámbula-Villa
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV IPN), Unidad Querétaro, Libramiento Norponiente # 2000, Fraccionamiento Real de Juriquilla, Querétaro 76230, Querétaro, Mexico; (G.A.-V.); (V.F.-C.)
| | - Verónica Flores-Casamayor
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV IPN), Unidad Querétaro, Libramiento Norponiente # 2000, Fraccionamiento Real de Juriquilla, Querétaro 76230, Querétaro, Mexico; (G.A.-V.); (V.F.-C.)
| | - Javier Jiménez-Hernández
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico; (L.S.-B.); (Y.I.M.-A.)
- Centro de Innovación, Competitividad y Sustentabilidad, Universidad Autónoma de Guerrero, Calle Pino s/n, Col. El Roble, Acapulco 39640, Guerrero, Mexico
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39
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Köten M. Development of tef [
Eragrostis tef
(Zucc.) Trotter] based gluten‐free tarhana. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehmet Köten
- Department of Nutrition and Dietetics, Yusuf Şerefoğlu Health Sciences Faculty Kilis 7 Aralık University Kilis Turkey
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40
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Ji H, Yang P, Zhang L, Wang X, Li X, Ma H, Chen F. Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1852314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hongfang Ji
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Ping Yang
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Lingwen Zhang
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Xuefei Wang
- Food College, Xinyang Agriculture and Forestry University, Xinyang, P.R. China
| | - Xinxin Li
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hanjun Ma
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Fusheng Chen
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
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Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes. Food Chem 2020; 345:128853. [PMID: 33340900 DOI: 10.1016/j.foodchem.2020.128853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 11/30/2020] [Accepted: 12/06/2020] [Indexed: 11/21/2022]
Abstract
Fifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In general, cultivated varieties and breeder lines showed the highest similarity (slight differences only in some particular fatty acids distributions: C10:0, C12:0 and C22:0) concerning the physicochemical parameters assayed in this work, independently of the geographical origin or tuber flesh colour of these genotypes. Nonetheless, some of the studied landraces and Andean accessions proved to be similar enough to be considered as genotypes with good potential for commercial cultivation. These results can contribute to the supply of new potato genotypes into sustainable farming systems, supporting the protection of potato biodiversity, particularly Andean accessions, landraces and coloured genotypes (red or purple flesh) which are not widely cultivated so far.
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