Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids

Abstract

The effect of heat, high hydrostatic pressure (HHP) treatment, pH, light, temperature and simulated digestion on sweet potato leaf flavonoids (SPLF) stability was studied. Results showed heat treatment at 75°C for 90 min or HHP treatment at 600 MPa for 30 min did not cause significant effect on SPLF. Heat treatment at 100°C for 60 min and 90 min led to decrease in antioxidant activity by 20% and 25%, respectively, while pH 7.0 and 8.0 significantly decreased amount of SPLF by approximately 75%, decreased antioxidant activity by about 30% and 47% separately. Light treated samples recorded a decrease in SPLF by 52% and antioxidant activity by 24%. No significant effect on SPLF was observed for samples stored at À18°C, 4°C or room temperature. The retention of flavonoids and antioxidant activity was 45.9 AE 3.6% and 56.2 AE 2.6%, individually in SPLF after simulated digestion.Stability of sweet potato leaf flavonoids J. Liu et al.

Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis

“…2d). The formation of starch lipid complexes during thermal treatments, as evident from the report of Liu et al 35 could explain the significant ( P < 0.05) decrease in the RDS, and increase in the SDS and RS content of hydrothermally treated samples when compared to other treatments. The rubbery state of the starch polymer is caused by HT treatment, which leads to an increase in the RS content.…”

Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

“…In a previous study, the stability of sweet potato leaf flavonoids after heat treatment at 75 °C for 90 min or HHP treatment at 600 MPa for 30 min was high, which did not cause any significant destruction (J. Liu, Mu, Sun, & Fauconnier, 2020 ). Under milder operating conditions, DES-UAE was protective against the decomposition of certain flavonoids ( Makris, 2018 ).…”

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability

“…Storage pH significantly affected the activity and content of functional factors (Bradwell et al., 2018; Liu et al., 2020). Storage stability of the nattokinase powder was better when pH was 6–9; the storage stability of the nattokinase powder with pH 8 was the best.…”