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Wang Y, Xing L, He HJ, Zhang J, Chew KW, Ou X. NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from 'Farm' to 'Table': Progresses, challenges, trends, and prospects. Food Chem X 2024; 22:101449. [PMID: 38784692 PMCID: PMC11112285 DOI: 10.1016/j.fochx.2024.101449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 04/26/2024] [Accepted: 05/05/2024] [Indexed: 05/25/2024] Open
Abstract
NIR sensors, in conjunction with advanced chemometric algorithms, have proven to be a powerful and efficient tool for intelligent quality evaluation of sweetpotato roots throughout the entire supply chain. By leveraging NIR data in different wavelength ranges, the physicochemical, nutritional and antioxidant compositions, as well as variety classification of sweetpotato roots during the different stages were adequately evaluated, and all findings involving quantitative and qualitative investigations from the beginning to the present were summarized and analyzed comprehensively. All chemometric algorithms including both linear and nonlinear employed in NIR analysis of sweetpotato roots were introduced in detail and their calibration performances in terms of regression and classification were assessed and discussed. The challenges and limitations of current NIR application in quality evaluation of sweetpotato roots are emphasized. The prospects and trends covering the ongoing advancements in software and hardware are suggested to support the sustainable and efficient sweetpotato processing and utilization.
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Affiliation(s)
- Yuling Wang
- School of Agriculture, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Longzhu Xing
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jie Zhang
- Henan Xinlianxin Chemical Industry Co., Ltd., Xinxiang 453003, China
| | - Kit Wayne Chew
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Xingqi Ou
- School of Agriculture, Henan Institute of Science and Technology, Xinxiang 453003, China
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Owuor AA, Otieno DJ, Okello JJ, Oluoch-Kosura W, Dufour D. Assessment of consumers' preference for orange-fleshed sweet potato puree chapati: a case of rural and urban consumers in Kenya. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4722-4728. [PMID: 37222731 DOI: 10.1002/jsfa.12734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 05/16/2023] [Accepted: 05/24/2023] [Indexed: 05/25/2023]
Abstract
BACKGROUND Orange-fleshed sweet potato (OFSP) is bio-fortified with vitamin A precursors through breeding and is thus ideal for combating vitamin A deficiency (VAD). One of the potential mechanisms to promote the consumption of OFSP is to enhance its availability through processing into products with a longer shelf life and more desirable to consumers. However, very few farmers and agro-processors practice value addition due to market uncertainties; there is little information on market availability for OFSP products. This study examined consumers' preference for OFSP puree chapati in rural and urban areas of Kenya, using the contingent valuation method. Data was collected from a random sample of 411 sweet potato consumers and a double-bounded logit model was applied to analyze consumers' willingness to pay (WTP) for OFSP puree chapati. RESULTS Consumers were willing to pay a price of Kenya shillings (KES) 19 (USD 0.14) and 35 (USD 0.26) for OFSP puree chapati in Homa Bay and Nairobi counties, respectively. The presence of children under 5 years in a household, consumers' awareness of OFSP products and benefits of consuming OFSP, and level of education had a positive and significant influence on WTP for OFSP puree chapati in both regions. CONCLUSION The study demonstrated that consumers exhibited a positive preference for OFSP puree chapati. In order to increase the consumption of OFSP and its value-added products, it is important to promote consumer awareness of OFSP puree chapati and other such nutritious products through cooking demonstrations and other nudging approaches using attractive illustrations and social media platforms that engage mothers and care-givers of children under 5 years old as well as the youth. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | - Dominique Dufour
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
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Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector. Int J Biol Macromol 2023; 225:13-26. [PMID: 36481330 DOI: 10.1016/j.ijbiomac.2022.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/20/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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