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Meng X, Dong T, Li Z, Zhu M. First systematic review of the last 30 years of research on sweetpotato: elucidating the frontiers and hotspots. FRONTIERS IN PLANT SCIENCE 2024; 15:1428975. [PMID: 39036362 PMCID: PMC11258629 DOI: 10.3389/fpls.2024.1428975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Accepted: 06/17/2024] [Indexed: 07/23/2024]
Abstract
Sweetpotato is an economically important crop, and it has various advantages over other crops in addressing global food security and climate change. Although substantial articles have been published on the research of various aspects of sweetpotato biology, there are no specific reports to systematically crystallize the research achievements. The current review takes the lead in conducting a keyword-centric spatiotemporal dimensional bibliometric analysis of articles on sweetpotato research using CiteSpace software to comprehensively clarify the development status, research hotspot, and development trend in the past 30 years (1993-2022). Quantitative analysis was carried out on the publishing countries, institutions, disciplines, and scholars to understand the basic status of sweetpotato research; then, visual analysis was conducted on high-frequency keywords, burst keywords, and keyword clustering; the evolution of major research hotspots and the development trend in different periods were summarized. Finally, the three main development stages-preliminary stage (1993-2005), rapid stage (2006-2013), and diversified mature stage (2014-2022)-were reviewed and analyzed in detail. Particularly, the development needs of sweetpotato production in improving breeding efficiency, enhancing stress tolerance, coordinating high yield with high quality and high resistance, and promoting demand were discussed, which will help to comprehensively understand the development dynamics of sweetpotato research from different aspects of biological exploration.
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Affiliation(s)
| | | | | | - Mingku Zhu
- The Key Laboratory of Biotechnology for Medicinal Plant of Jiangsu Province, School of Life Sciences, Jiangsu Normal University, Xuzhou, Jiangsu, China
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2
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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3
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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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4
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He HJ, Wang Y, Wang Y, Al-Maqtari QA, Liu H, Zhang M, Ou X. Towards rapidly quantifying and visualizing starch content of sweet potato [Ipomoea batatas (L.) Lam] based on NIR spectral and image data fusion. Int J Biol Macromol 2023; 242:124748. [PMID: 37164142 DOI: 10.1016/j.ijbiomac.2023.124748] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/13/2023] [Accepted: 05/01/2023] [Indexed: 05/12/2023]
Abstract
This study aimed to achieve the rapid quantification and visualization of the starch content in sweet potato via near-infrared (NIR) spectral and image data fusion. The hyperspectral images of the sweet potato samples containing 900-1700 nm spectral information within every pixel were collected. The spectra were preprocessed, analyzed and the 18 informative wavelengths were finally extracted to relate to the measured starch content using the multiple linear regression (MLR) algorithm, producing a good quantitative prediction accuracy with a correlation coefficient of prediction (rP) of 0.970 and a root-mean-square error of prediction (RMSEP) of 0.874 g/100 g by an external validation using a set of dependent samples. The MLR model was further verified in terms of soundness and predictive validity via F-test and t-test, and then transferred to each pixel of the original two dimensional images with the help of a developed algorithm, generating color distribution maps to achieve the vivid visualization of the starch distribution. The study demonstrated that the fusion of the NIR spectral and image data provided a good strategy for the rapidly and nondestructively monitoring the starch content of sweet potato. This technique can be applied to industrial use in the future.
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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
| | - Yuling Wang
- School of Life Science & Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yangyang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Qais Ali Al-Maqtari
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hongjie Liu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Mian Zhang
- School of Life Science & Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xingqi Ou
- School of Life Science & Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
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5
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Haque E, Shirasawa K, Suematsu K, Tabuchi H, Isobe S, Tanaka M. Polyploid GWAS reveals the basis of molecular marker development for complex breeding traits including starch content in the storage roots of sweet potato. FRONTIERS IN PLANT SCIENCE 2023; 14:1181909. [PMID: 37342138 PMCID: PMC10277646 DOI: 10.3389/fpls.2023.1181909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Accepted: 05/08/2023] [Indexed: 06/22/2023]
Abstract
Given the importance of prioritizing genome-based breeding of sweet potato to enable the promotion of food and nutritional security for future human societies, here, we aimed to dissect the genetic basis of storage root starch content (SC) when associated with a complex set of breeding traits including dry matter (DM) rate, storage root fresh weight (SRFW), and anthocyanin (AN) content in a mapping population containing purple-fleshed sweet potato. A polyploid genome-wide association study (GWAS) was extensively exploited using 90,222 single-nucleotide polymorphisms (SNPs) obtained from a bi-parental 204 F1 population between 'Konaishin' (having high SC but no AN) and 'Akemurasaki' (having high AN content but moderate SC). Through the comparison of polyploid GWAS on the whole set of the 204 F1, 93 high-AN-containing F1, and 111 low-AN-containing F1 populations, a total of two (consists of six SNPs), two (14 SNPs), four (eight SNPs), and nine (214 SNPs) significantly associated signals were identified for the variations of SC, DM, SRFW, and the relative AN content, respectively. Of them, a novel signal associated with SC, which was most consistent in 2019 and 2020 in both the 204 F1 and 111 low-AN-containing F1 populations, was identified in homologous group 15. The five SNP markers associated with homologous group 15 could affect SC improvement with a degree of positive effect (~4.33) and screen high-starch-containing lines with higher efficiency (~68%). In a database search of 62 genes involved in starch metabolism, five genes including enzyme genes granule-bound starch synthase I (IbGBSSI), α-amylase 1D, α-amylase 1E, and α-amylase 3, and one transporter gene ATP/ADP-transporter were located on homologous group 15. In an extensive qRT-PCR of these genes using the storage roots harvested at 2, 3, and 4 months after field transplantation in 2022, IbGBSSI, which encodes the starch synthase isozyme that catalyzes the biosynthesis of amylose molecule, was most consistently elevated during starch accumulation in sweet potato. These results would enhance our understanding of the underlying genetic basis of a complex set of breeding traits in the starchy roots of sweet potato, and the molecular information, particularly for SC, would be a potential platform for molecular marker development for this trait.
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Affiliation(s)
- Emdadul Haque
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Miyakonojo, Japan
| | - Kenta Shirasawa
- Department of Frontier Research and Development, Kazusa DNA Research Institute, Kisarazu, Japan
| | - Keisuke Suematsu
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Miyakonojo, Japan
| | - Hiroaki Tabuchi
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Miyakonojo, Japan
| | - Sachiko Isobe
- Department of Frontier Research and Development, Kazusa DNA Research Institute, Kisarazu, Japan
| | - Masaru Tanaka
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Miyakonojo, Japan
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6
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Zeng X, Jiang W, Li H, Li Q, Kokini JL, Du Z, Xi Y, Li J. Interactions of Mesona chinensis Benth polysaccharides with different polysaccharides to fabricate food hydrogels: A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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7
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V-amylose Nanocarriers Complexed with Debranched Sweet Potato Starch: Structural Characteristics and Digestibility. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09782-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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8
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Muhammad R, Ikram EHK, Md. Sharif MS, Md Nor N. The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Purple Sweet Potato (PSP) in Malaysia is an abandoned crop. Even though it has various health benefits and nutritional values, consumers, especially Malaysians, still lack purple sweet potato consumption. It has a high dietary fibre content, a low glycemic index, and contains proteins, minerals, polyphenols, and anthocyanin. The National Health Morbidity Survey (Malaysia) in 2019 reported that 94% of Malaysian adults lack fiber consumption in their dietary patterns. As a result, it may become an alternative crop for individuals who consume less nutrients and fibre as a result of dietary choices and health issues. This one-of-a-kind crop also contains anti-oxidative, hepatoprotective, anti-inflammatory, anti-tumor, anti-diabetic, anti-microbial, anti-obesity, and anti-aging qualities. Due to the lack of a commercial food product based on this crop, it has become an unpopular crop among Malaysians. Purple sweet potato makes only a few Malaysian sweets and traditional snacks. Nonetheless, Malaysian customers continue to ignore it. Thus, Purple Sweet Potato Cracker was made, and a proximate analysis was conducted to examine its physicochemical content. It was found that the newly developed PSP crackers were high in fiber, vitamins, and minerals, as well as in calcium (1332.08 mg/kg) and contained anthocyanins of 6.68 mg/L. Besides that, this special cracker is free from food preservatives without coloring agents and additives. The processing of Purple Sweet Potato Cracker carries important features for small-medium entrepreneurs, which will contribute to the Malaysian economy perspectives, as it has a good potential to be marketed in domestic and international commercial food outlets.
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Affiliation(s)
- Rosmaliza Muhammad
- 1Department of Culinary Arts and Gastronomy, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Malaysia
| | | | - Mohd Shazali Md. Sharif
- 1Department of Culinary Arts and Gastronomy, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Malaysia
| | - Norazmir Md Nor
- 3Maternal, Infant and Young Child Nutrition (Mi-Child) Research Group, Faculty of Health Sciences, Universiti Teknologi MARA, Malaysia
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9
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Allan MC, Read QD, Johanningsmeier SD. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Deng X, Huang H, Huang S, Yang M, Wu J, Ci Z, He Y, Wu Z, Han L, Zhang D. Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Front Nutr 2022; 9:941527. [PMID: 36313079 PMCID: PMC9607893 DOI: 10.3389/fnut.2022.941527] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 09/23/2022] [Indexed: 11/13/2022] Open
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Affiliation(s)
- Xuan Deng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengjie Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,Zhenfeng Wu
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,*Correspondence: Li Han
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,Dingkun Zhang
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Yu Y, Han F, Huang Y, Xiao L, Cao S, Liu Z, Thakur K, Han L. Physicochemical properties and molecular structure of starches from potato cultivars of different tuber colors. STARCH-STARKE 2022. [DOI: 10.1002/star.202200096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Fujuan Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Yumin Huang
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Liuyang Xiao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Zhenya Liu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 People's Republic of China
| | - Lihong Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
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12
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Fan H, Liang D, Fu F, Xu M, Li Z, Suo B, Ai Z. Processing suitability of different varieties of sweet potatoes cooked with different methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Huiping Fan
- College of Food Science and Technology Henan Agricultural University 450002 Zhengzhou Henan China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs 450002 Zhengzhou Henan China
| | - Dan Liang
- College of Food Science and Technology Henan Agricultural University 450002 Zhengzhou Henan China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs 450002 Zhengzhou Henan China
| | - Feng Fu
- Henan Center for Supervision & Inspection of Grain, Oil and Feed Product Quality 450099 Zhengzhou Henan China
| | - Mengyan Xu
- College of Food Science and Technology Henan Agricultural University 450002 Zhengzhou Henan China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs 450002 Zhengzhou Henan China
| | - Zhen Li
- College of Food Science and Technology Henan Agricultural University 450002 Zhengzhou Henan China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs 450002 Zhengzhou Henan China
| | - Biao Suo
- College of Food Science and Technology Henan Agricultural University 450002 Zhengzhou Henan China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs 450002 Zhengzhou Henan China
| | - Zhilu Ai
- College of Food Science and Technology Henan Agricultural University 450002 Zhengzhou Henan China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs 450002 Zhengzhou Henan China
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13
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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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14
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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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Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103103. [PMID: 35630579 PMCID: PMC9143635 DOI: 10.3390/molecules27103103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/07/2022] [Accepted: 05/10/2022] [Indexed: 11/17/2022]
Abstract
This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO3 supplemented with different SPS and KGM concentrations. The texture profile analysis (TPA) results indicated that the hardness, cohesiveness, and chewiness of the samples improved significantly after appropriate SPS and KGM addition. The results obtained via a colorimeter showed no significant differences were found in lightness (L*) between the samples and natural pork rinds after adjusting the SPS and KGM concentrations. Furthermore, the rheological results showed that adding SPS and KGM increased both the storage modulus (G’) and loss modulus (G’’), indicating a firmer gel structure. The images obtained via scanning electron microscopy (SEM) showed that the SPS and KGM contributed to the formation of a more compact gel structure. A mathematical model allowed for a more objective sensory evaluation, with the 40% SPS samples and the 0.4% KGM samples being considered the most similar to natural pork rinds, which provided a comparable texture, appearance, and mouthfeel. This study proposed a possible schematic model for the gelling mechanism of plant-based pork rinds: the three-dimensional network structures of the samples may result from the interaction between SPS, SPI, and soybean oil, while the addition of KGM and NaHCO3 enabled a more stable gel structure.
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16
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Esquivel‐González BE, Medina‐Torres L, Ochoa‐Martínez LA, Rutiaga‐Quiñones OM, Rocha‐Guzmán NE, Calderas F, Varela‐Santos EC. Microencapsulation of betanins by spray drying with mixtures of sweet potato starch and maltodextrin as wall materials to prepare natural pigments delivery systems. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- B. E. Esquivel‐González
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - L. Medina‐Torres
- Universidad Nacional Autónoma de México, Facultad de Química Ciudad de México México
| | - L. A. Ochoa‐Martínez
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - O. M. Rutiaga‐Quiñones
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - N. E. Rocha‐Guzmán
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - F. Calderas
- Universidad Nacional Autónoma de México, Facultad de Estudios Superiores‐Zaragoza Ciudad de México México
| | - E. C. Varela‐Santos
- Tecnológico Nacional de México, Instituto Tecnológico Superior de Tierra Blanca, Maestría en Ciencias en Alimentos y Biotecnología Veracruz México
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17
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Characterization of active sweet potato-based films containing thymol at different varieties: VitAto and Anggun. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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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:molecules26237137. [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] [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
- Correspondence:
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19
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Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing. Int J Mol Sci 2021; 22:ijms22179533. [PMID: 34502441 PMCID: PMC8431112 DOI: 10.3390/ijms22179533] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 11/25/2022] Open
Abstract
Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.
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20
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Rizki Budiman M, Lina Wiraswati H, Rezano A. Purple Sweet Potato Phytochemicals: Potential Chemo-preventive and Anticancer Activities. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.6784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND: Purple sweet potato (PSP; Ipomoea batatas (L.) lam.) is a perennial plant from the morning glory family Convolvulaceae. This plant contains many functional compounds and a high concentration of anthocyanins and phenols, in contrast to other sweet potato plants of different colors. Both in vitro and in vivo studies have shown that parts of PSP have interesting functions in the setting of cancer.
AIM: This article is a collective review of the potential properties of PSP in cancer, with an emphasis on its effects in breast, bladder, colorectal, liver, gastric, and cervical cancers.METHODS: Major English research databases, including PubMed, Web of Science, Scopus, and Google Scholar, were searched for studies evaluating the activity of PSP against cancer published ended in Mei 2020.
RESULTS: The search yielded 72 articles relevant to this topic. Of note, PSP phytochemicals such anthocyanins and caffeoylquinic acid derivatives act as an antioxidant that scavenges free radicals and regulates the Keap1-Nrf2 signaling pathway, acts as an antimutagenic agent, and has anti-inflammatory activity by inhibiting activation of mitogen-activated protein kinases and the NF-κB pathway as a Chemo-preventive mechanism. Furthermore, PSP can promote apoptosis, cell cycle arrest, inhibit proliferation, cell growth inhibition, and inhibit cancer progression that actions collectively sum as anticancer activity in many cancer cells. The primary target-signaling pathway that is interfered by PSP is the phosphatidylinositol-3-kinase/protein kinase B pathway, which is a very common mutated pathway in cancer cells that regulates many physiologic processes inside the cells.
CONCLUSION: As a promising medicinal plant that may serve as a Chemo-preventive and anticancer agent, further research on PSP is required to determine its clinical uses and potential as a food supplement.
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21
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Chang Q, Zheng B, Zhang Y, Zeng H. A comprehensive review of the factors influencing the formation of retrograded starch. Int J Biol Macromol 2021; 186:163-173. [PMID: 34246668 DOI: 10.1016/j.ijbiomac.2021.07.050] [Citation(s) in RCA: 75] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 12/20/2022]
Abstract
The retrogradation of starch is an inevitable change that occurs in starchy food during processing and storage, in which gelatinized starch rearranges into an ordered state. The chain length, proportion and structure of amylose and amylopectin vary in different types of starch granules, and the process is affected by the genes and growth environment of plants. The internal factors play a significant role in the formation of retrograded starch, while the external factors have a direct impact on its structural rearrangement, and the creation of suitable conditions enables food components to affect the rearrangement of starch. Interestingly, water not only directly affects the gelatinization and retrogradation of starch, but also serves as a bridge to deliver the influence of other components that influence retrogradation. Moreover, there are three mechanisms responsible for forming retrograded starch: the migration of starch molecular chains in the starch-water mixed system, the redistribution of water molecules, and the recrystallization kinetics of gelatinized starch. In this paper, the effects of internal factors (amylose, amylopectin, food ingredients) and external factors (processing conditions) on the formation of retrograded starch and the mechanism controlling these effects are reviewed.
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Affiliation(s)
- Qing Chang
- 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 Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- 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 Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang 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 Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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22
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Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can affect the quality of the final products to which they have been added. The use of native starches in the food industry has limitations, which can be improved by modifications. Physical methods, as they are associated with green technology, and do not pollute the environment, have demonstrated great potential for this purpose. Both modifications—by autoclave at low pressure and natural fermentation—have shown potential in modifying these starches.
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23
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Leonel M, Del Bem MS, Dos Santos TPR, Franco CML. Preparation and properties of phosphate starches from tuberous roots. Int J Biol Macromol 2021; 183:898-907. [PMID: 33971226 DOI: 10.1016/j.ijbiomac.2021.05.045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/19/2022]
Abstract
The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil.
| | - Marília S Del Bem
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Thaís P R Dos Santos
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Célia Maria Landi Franco
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil; Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, São Paulo PC 15054-000, Brazil
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24
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Allan MC, Marinos N, Johanningsmeier SD, Sato A, Truong VD. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. J Food Sci 2021; 86:1819-1834. [PMID: 33890302 DOI: 10.1111/1750-3841.15725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 03/02/2021] [Accepted: 03/17/2021] [Indexed: 11/30/2022]
Abstract
Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries. Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 °C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = -0.63) and fibrousness (r = -0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries. PRACTICAL APPLICATION: Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp-undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.
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Affiliation(s)
- Matthew C Allan
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA
| | - Nicholas Marinos
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA
| | - Suzanne D Johanningsmeier
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA
| | - Ai Sato
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Van-Den Truong
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA.,Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
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25
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Bharti SK, Pathak V, Arya A, Alam T, Rajkumar V, Verma AK. Packaging potential of
Ipomoea batatas
and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
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26
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Paixão e Silva GDL, Bento JAC, Bataus LAM, Soares Júnior MS, Caliari M. Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving. STARCH-STARKE 2021. [DOI: 10.1002/star.202000210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Luiz Artur Mendes Bataus
- Institute of Biological Sciences Federal University of Goiás (UFG) CP 131, CEP 74690‐900, Goiânia Goiás Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Márcio Caliari
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
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27
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Bento JAC, Ferreira KC, Fidelis MC, Souza Neto MAD, Paixão e Silva GDL, Bataus LAM, Caliari M, Soares Júnior MS. Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Juliana Aparecida Correia Bento
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Karen Carvalho Ferreira
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Marília Cândido Fidelis
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Menandes Alves de Souza Neto
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Gisele de Lima Paixão e Silva
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Luiz Artur Mendes Bataus
- Federal University of Goiás (UFG) ‐ Institute of Biological Sciences Av. Goiás ‐ Chácaras Califórnia, CP 131, Campus Samambaia, CEP Goiânia 74001‐970 Brazil
| | - Márcio Caliari
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Manoel Soares Soares Júnior
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
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28
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Wang X, Wang J, Liu H, Zhao L, Wang Y, Wu X, Liao X. Improving the production efficiency of sweet potato starch using a newly designed sedimentation tank during starch sedimentation process. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14811] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xuan Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
| | - Jing Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
| | - Haihua Liu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non‐thermal Processing China Agricultural University Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthChina Agricultural University Beijing China
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Paixão e Silva GDL, Bento JAC, Ribeiro GO, Lião LM, Soares Júnior MS, Caliari M. Application Potential and Technological Properties of Colored Sweet Potato Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.202000100] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Juliana Aparecida Correia Bento
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Gislane Oliveira Ribeiro
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Luciano Morais Lião
- Federal University of Goiás (UFG) – Institute of Chemistry Av. Goiás – Chácaras Califórnia, CP 131, Campus Samambaia CEP 74001‐970 Goiânia Brazil
| | - Manoel Soares Soares Júnior
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Márcio Caliari
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
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Mahalia LD, Supriyanto S, Syukri Y. Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation. J Public Health Res 2020; 9:1831. [PMID: 32728572 PMCID: PMC7376492 DOI: 10.4081/jphr.2020.1831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 06/13/2020] [Indexed: 11/22/2022] Open
Abstract
Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato starch (Ipomoea batatas Lamk.) as a tablet excipient modified through a chemical process. Design and Methods: This study is experimental and is divided into three stages. The first stage is the extraction process to obtain sweet potato starch. The second stage is the chemical modification of sweet potato starch using pentanol-1 and glacial acetic acid. The third step is the analysis of the pharmaceutical properties of the mutated lab model compared to the control sample and Amprotab. Results: The descriptive-comparative analysis showed sweet potato starch modified with panthenol-1 had a higher hardness value (=2.55±0.34) compared to native starch (1.00±0.08). The particle size distribution of the modified sample with acetate acid (=15.20±1.79) was higher than the others. Conclusions: In conclusion, modified sweet potato starch has better pharmaceutical properties than native starch. Further research needs to be conducted on the magnitude of the potential of sweet potato starch as an excipient, both as filler, a binder, and a crushing agent on tablet preparations.
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Affiliation(s)
| | - Stefanus Supriyanto
- Departement of Health Policy and Administration, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | - Yandi Syukri
- Departement of Pharmacy, Faculty of Mathematic and Science, Universitas Islam Indonesia, Yogyakarta, Indonesia
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31
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Kringel DH, El Halal SLM, Zavareze EDR, Dias ARG. Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
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32
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Tong C, Ru W, Wu L, Wu W, Bao J. Fine structure and relationships with functional properties of pigmented sweet potato starches. Food Chem 2020; 311:126011. [DOI: 10.1016/j.foodchem.2019.126011] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 11/07/2019] [Accepted: 12/02/2019] [Indexed: 12/11/2022]
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33
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Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment. Int J Biol Macromol 2020; 151:1049-1057. [DOI: 10.1016/j.ijbiomac.2019.10.146] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 10/04/2019] [Accepted: 10/15/2019] [Indexed: 11/23/2022]
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34
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Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer. Int J Biol Macromol 2020; 149:1339-1346. [DOI: 10.1016/j.ijbiomac.2019.11.105] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/08/2019] [Accepted: 11/11/2019] [Indexed: 12/20/2022]
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35
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Zhu F, Hua Y, Li G. Physicochemical properties of potato, sweet potato and quinoa starch blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105278] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Sanchez PDC, Hashim N, Shamsudin R, Mohd Nor MZ. Applications of imaging and spectroscopy techniques for non-destructive quality evaluation of potatoes and sweet potatoes: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.027] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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37
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Zheng M, Xiao Y, Yang S, Liu H, Liu M, Yaqoob S, Xu X, Liu J. Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Sci Nutr 2020; 8:735-743. [PMID: 32148783 PMCID: PMC7020272 DOI: 10.1002/fsn3.1295] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 10/24/2019] [Accepted: 10/29/2019] [Indexed: 11/09/2022] Open
Abstract
Proso millet starch was modified by heat-moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water-holding capacity, to 172.66% and 191.63%, respectively. X-ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.
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Affiliation(s)
- Ming‐zhu Zheng
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Yu Xiao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Shuang Yang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Hui‐min Liu
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
- College of Life ScienceJilin Agricultural UniversityChangchunJilinChina
| | - Mei‐hong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Sanabil Yaqoob
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Xiu‐ying Xu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Jing‐sheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
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38
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Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots. Int J Biol Macromol 2020; 145:694-700. [DOI: 10.1016/j.ijbiomac.2019.12.151] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 12/04/2019] [Accepted: 12/17/2019] [Indexed: 02/05/2023]
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39
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Humia BV, Santos KS, Schneider JK, Leal IL, de Abreu Barreto G, Batista T, Machado BAS, Druzian JI, Krause LC, da Costa Mendonça M, Padilha FF. Physicochemical and sensory profile of Beauregard sweet potato beer. Food Chem 2019; 312:126087. [PMID: 31911355 DOI: 10.1016/j.foodchem.2019.126087] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/30/2019] [Accepted: 12/18/2019] [Indexed: 01/22/2023]
Abstract
Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant properties and good sensory characteristics. Beer samples showed increased antioxidant activity especially due to β-carotene and their total phenolic content. The phytochemical profile of sweet potato biocompounds demonstrated a direct effect of this adjunct on sensory and functional characteristics of the finished beer. In conclusion, it was found that Beauregard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its rich composition of bioactive compounds.
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Affiliation(s)
- Bruno Vieira Humia
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil.
| | - Klebson Silva Santos
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil.
| | - Jaderson Kleveston Schneider
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
| | - Ingrid Lessa Leal
- Laboratory of Applied Research in Food and Biotechnology, SENAI/CIMATEC University Center - Integrated Campus of Manufacture and Technology (SENAI/CIMATEC), Av. Orlando Gomes, 1845, Salvador, Bahia CEP 41650-010, Brazil
| | - Gabriele de Abreu Barreto
- Laboratory of Applied Research in Food and Biotechnology, SENAI/CIMATEC University Center - Integrated Campus of Manufacture and Technology (SENAI/CIMATEC), Av. Orlando Gomes, 1845, Salvador, Bahia CEP 41650-010, Brazil
| | - Thâmilla Batista
- Laboratory of Fish and Applied Chromatography (LAPESCA) - Federal University of Bahia, Av. Adhemar de Barros, s/n - Pharmacyfaculty, Salvador, Bahia CEP 40170-115, Brazil
| | - Bruna Aparecida Souza Machado
- Laboratory of Applied Research in Food and Biotechnology, SENAI/CIMATEC University Center - Integrated Campus of Manufacture and Technology (SENAI/CIMATEC), Av. Orlando Gomes, 1845, Salvador, Bahia CEP 41650-010, Brazil
| | - Janice Izabel Druzian
- Laboratory of Fish and Applied Chromatography (LAPESCA) - Federal University of Bahia, Av. Adhemar de Barros, s/n - Pharmacyfaculty, Salvador, Bahia CEP 40170-115, Brazil
| | - Laiza Canielas Krause
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
| | - Marcelo da Costa Mendonça
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
| | - Francine Ferreira Padilha
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil; Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju, Sergipe CEP 49032-490, Brazil
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40
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Sudheesh C, Sunooj KV, Sinha SK, George J, Kumar S, Murugesan P, Arumugam S, Ashwath Kumar K, Sajeev Kumar VA. Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch. Food Chem 2019; 294:194-202. [DOI: 10.1016/j.foodchem.2019.05.067] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 04/08/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
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41
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Wang H, Wu Y, Zhang Y, Yang J, Fan W, Zhang H, Zhao S, Yuan L, Zhang P. CRISPR/Cas9-Based Mutagenesis of Starch Biosynthetic Genes in Sweet Potato (Ipomoea Batatas) for the Improvement of Starch Quality. Int J Mol Sci 2019; 20:E4702. [PMID: 31547486 PMCID: PMC6801948 DOI: 10.3390/ijms20194702] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 09/12/2019] [Accepted: 09/18/2019] [Indexed: 12/13/2022] Open
Abstract
CRISPR/Cas9-mediated genome editing is a powerful technology that has been used for the genetic modification of a number of crop species. In order to evaluate the efficacy of CRISPR/Cas9 technology in the root crop, sweet potato (Ipomoea batatas), two starch biosynthetic pathway genes, IbGBSSI (encoding granule-bound starch synthase I), and IbSBEII (encoding starch branching enzyme II), were targeted in the starch-type cultivar Xushu22 and carotenoid-rich cultivar Taizhong6. I. batatas was transformed using a binary vector, in which the Cas9 gene is driven by the Arabidopsis AtUBQ promoter and the guide RNA is controlled by the Arabidopsis AtU6 promoter. A total of 72 Xushu22 and 35 Taizhong6 transgenic lines were generated and analyzed for mutations. The mutation efficiency was 62-92% with multi-allelic mutations in both cultivars. Most of the mutations were nucleotide substitutions that lead to amino acid changes and, less frequently, stop codons. In addition, short nucleotide insertions or deletions were also found in both IbGBSSI and IbSBEII. Furthermore, a 2658 bp deletion was found in one IbSBEII transgenic line. The total starch contents were not significantly changed in IbGBSSI- and IbSBEII-knockout transgenic lines compared to the wild-type control. However, in the allopolyploid sweet potato, the IbGBSSI-knockout reduced, while the IbSBEII-knockout increased, the amylose percentage. Our results demonstrate that CRISPR/Cas9 technology is an effective tool for the improvement of starch qualities in sweet potato and breeding of polyploid root crops.
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Affiliation(s)
- Hongxia Wang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Science, Shanghai 200032, China.
- Department of Plant and Soil Sciences and Kentucky Tobacco Research and Development Center, University of Kentucky, Lexington, KY 40546, USA.
| | - Yinliang Wu
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Science, Shanghai 200032, China.
- Shanghai Sanshu Biotechnology Co., LTD. Shanghai 201210, China.
| | - Yandi Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Science, Shanghai 200032, China.
- University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Jun Yang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Plant Science Research Center, Chinese Academy of Science, Shanghai Chenshan Botanical Garden, Shanghai 201602, China.
| | - Weijuan Fan
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Plant Science Research Center, Chinese Academy of Science, Shanghai Chenshan Botanical Garden, Shanghai 201602, China.
| | - Hui Zhang
- Shanghai Center for Plant Stress Biology, Chinese Academy of Sciences, Shanghai 201602, China.
| | - Shanshan Zhao
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Plant Science Research Center, Chinese Academy of Science, Shanghai Chenshan Botanical Garden, Shanghai 201602, China.
| | - Ling Yuan
- Department of Plant and Soil Sciences and Kentucky Tobacco Research and Development Center, University of Kentucky, Lexington, KY 40546, USA.
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Science, Shanghai 200032, China.
- University of Chinese Academy of Sciences, Beijing 100049, China.
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42
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dos Santos TPR, Franco CML, Mischan MM, Leonel M. Behavior of Sweet Potato Starch After Spray‐Drying Under Different Pretreatment Conditions. STARCH-STARKE 2019. [DOI: 10.1002/star.201800245] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Thais Paes Rodrigues dos Santos
- College of Agronomic Science (FCA)São Paulo State University (UNESP)Center for Tropical Roots and Starches (CERAT)UNESP, FCA/CERAT Botucatu, 18610‐034São PauloBrazil
| | - Célia Maria Landi Franco
- Department of Food Engineering and TechnologyInstitute of Biosciences, Language, and Physical SciencesSão Paulo State University (UNESP)UNESP São José do Rio Preto, 15054‐000São PauloBrazil
| | - Martha Maria Mischan
- Department of BiostatisticsBioscience InstituteSão Paulo State UniversityUNESP IB, Botucatu, 18618‐689São PauloBrazil
| | - Magali Leonel
- College of Agronomic Science (FCA)São Paulo State University (UNESP)Center for Tropical Roots and Starches (CERAT)UNESP, FCA/CERAT Botucatu, 18610‐034São PauloBrazil
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43
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Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave. Int J Biol Macromol 2019; 134:308-315. [DOI: 10.1016/j.ijbiomac.2019.05.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/05/2019] [Accepted: 05/06/2019] [Indexed: 12/18/2022]
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44
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Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.04.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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45
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Li G, Zhu F, Mo G, Hemar Y. Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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46
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Lee CJ, Na JH, Park JY, Chang PS. Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions. Molecules 2019; 24:E1900. [PMID: 31108865 PMCID: PMC6571558 DOI: 10.3390/molecules24101900] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5-8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories.
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Affiliation(s)
- Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Korea.
| | - Jong Hee Na
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea.
| | - Jun-Young Park
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea.
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
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47
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P V, Dash SK, Rayaguru K. Post-Harvest Processing and Utilization of Sweet Potato: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600540] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Vithu P
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Sanjaya K Dash
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
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48
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Zhou X, Gao Q, Praticò G, Chen J, Dragsted LO. Biomarkers of tuber intake. GENES & NUTRITION 2019; 14:9. [PMID: 30984301 PMCID: PMC6444566 DOI: 10.1186/s12263-019-0631-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 03/05/2019] [Indexed: 11/29/2022]
Abstract
Tubers are important crops as well as staple foods in human nutrition. Among tubers, the potato in particular has been investigated for its health effects. However, except for its contribution to energy and effects related to resistant starch, the role of potatoes and other tubers in human health is still debated. In order to establish firm evidence for the health effects of dietary tubers and processed tuber products, it is essential to assess total intake accurately. The dietary assessment in most studies relies mainly on self-reporting and may give imprecise quantitative information on dietary intakes. Biomarkers of food intake (BFIs) are useful objective means to assess intake of specific foods or may be used as an additional measure to calibrate the measurement error in dietary reports. Here, intake biomarkers for common tubers, including potatoes and heated potato products, sweet potato, cassava, yam, and Jerusalem artichoke, are reviewed according to the biomarker of food intake reviews (BFIRev) standardized protocols for review and validation. Candidate BFIs for heated potato product include α-chaconine, α-solanine, and solanidine; less evidence is available to indicate peonidin 3-caffeoylsophoroside-5-glucoside and cyanidin 3-caffeoylsophoroside-5-glucoside as putative biomarkers having high potential specificity for purple sweet potato intake; linamarin may in addition be considered as a putative BFI for cassava. Other tubers also contain toxic glycosides or common contaminants as characteristic components but their putative use as intake biomarkers is not well documented. Alkyl pyrazines, acrylamide, and acrolein are formed during cooking of heated potato products while these have not yet been investigated for other tubers; these markers may not be specific only to heated potato but measurements of these compounds in blood or urine may be combined with more specific markers of the heated products, e.g., with glycoalkaloids to assess heated potato products consumption. Further studies are needed to assess the specificity, robustness, reliability, and analytical performance for the candidate tuber intake biomarkers identified in this review.
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Affiliation(s)
- Xiaomin Zhou
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Qian Gao
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Giulia Praticò
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
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49
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de Albuquerque TMR, Sampaio KB, de Souza EL. Sweet potato roots: Unrevealing an old food as a source of health promoting bioactive compounds – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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50
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Guo L, Tao H, Cui B, Janaswamy S. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chem 2019; 277:504-514. [DOI: 10.1016/j.foodchem.2018.11.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/17/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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