Extraction and profiling of proteins in yellow powder from sweet potato starch wastewater using response surface methodology and proteomic approach

Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water

Sweet potato pulp water (SPPW) is a kind of sweet potato starch processing by-product with rich nutrition but low utilization. The impacts of different proportions of Coriolus versicolor (C. versicolor, CV) fermented sweet potato pulp water (CV-SPPW) on the physicochemical, structural and metabolic properties of yogurt were investigated. Compared with 0% group, the hardness index, elasticity index and cohesion of the 10% sample group increased by 1.9-fold, 55.7% and 1.39-fold, respectively. When CV-SPPW was added at an amount of 10%, the microstructure and sensory scores of yogurts were considered as the optimal. Metabolic pathway analysis indicated that the changes of yogurts were mainly involved in sugar metabolism and amino acid metabolism, and that the carbohydrate metabolites produced mainly included cellobiose, maltitol, d-trehalose and d-maltose. The CV-SPPW improved the structural characteristics of yogurts to varying degrees and the fermented yogurts exhibited better viscosity properties.

Reclaiming Agriceuticals from Sweetpotato (Ipomoea batatas [L.] Lam.) By-Products

Sweetpotato (SP, Ipomoea batatas [L.] Lam.) is a globally significant food crop known for its high nutritional and functional values. Although the contents and compositions of bioactive constituents vary among SP varieties, sweetpotato by-products (SPBs), including aerial parts, storage root peels, and wastes generated from starch processing, are considered as excellent sources of polyphenols (e.g., chlorogenic acid, caffeoylquinic acid, and dicaffeoylquinic acid), lutein, functional carbohydrates (e.g., pectin, polysaccharides, and resin glycosides) or proteins (e.g., polyphenol oxidase, β-amylase, and sporamins). This review summarises the health benefits of these ingredients specifically derived from SPBs in vitro and/or in vivo, such as anti-obesity, anti-cancer, antioxidant, cardioprotective, and anti-diabetic, evidencing their potential to regenerate value-added bio-products in the fields of food and nutraceutical. Accordingly, conventional and novel technologies have been developed and sometimes combined for the pretreatment and extraction processes aimed at optimising the recovery efficiency of bioactive ingredients from SPBs while ensuring sustainability. However, so far, advanced extraction technologies have not been extensively applied for recovering bioactive compounds from SPBs except for SP leaves. Furthermore, the incorporation of reclaimed bioactive ingredients from SPBs into foods or other healthcare products remains limited. This review also briefly discusses current challenges faced by the SPB recycling industry while suggesting that more efforts should be made to facilitate the transition from scientific advances to commercialisation for reutilising and valorising SPBs.

Resource recovery and valorization of food wastewater for sustainable development: An overview of current approaches

The food processing industry is one of the world's largest consumers of potable water. Agri-food wastewater systems consume about 70% of the world's fresh water and cause at least 80% of deforestation. Food wastewater is characterized by complex composition, a wide range of pollutants, and fluctuating water quality, which can cause huge environmental pollution problems if discharged directly. In recent years, food wastewater has attracted considerable attention as it is considered to have great prospects for resource recovery and reuse due to its rich residues of nutrients and low levels of harmful substances. This review explored and compared the sources and characteristics of different types of food wastewater and methods of wastewater treatment. Particular attention was paid to the different methods of resource recovery and reuse of food wastewater. The diversity of raw materials in the food industry leads to different compositional characteristics of wastewater, which determine the choice and efficiency of wastewater treatment methods. Physicochemical methods, and biological methods alone or in combination have been used for the efficient treatment of food wastewater. Current approaches for recycling and reuse of food wastewater include culture substrates, agricultural irrigation, and bio-organic fertilizers, recovery of high-value products such as proteins, lipids, biopolymers, and bioenergy to alleviate the energy crisis. Food wastewater is a promising substrate for resource recovery and reuse, and its valorization meets the current international policy requirements regarding food waste and environment protection, follows the development trend of the food industry, and is also conducive to energy conservation, emission reduction, and economic development. However, more innovative biotechnologies are necessary to advance the effectiveness of food wastewater treatment and the extent of resource recovery and valorization.