Food Safety Research and Extension Needs for the U.S. Low-Moisture Food Industry

Chen, Han; Anderson, Nathan M.; Grasso-Kelley, Elizabeth M.; Harris, Linda J.; Marks, Bradley P.; McGowen, Lindsey; Scharff, Robert L.; Subbiah, Jeyamkondan; Tang, Juming; Wu, Felicia; Feng, Yaohua

doi:10.1016/j.jfp.2024.100358

Journal of Food Protection

2024

DOI: 10.1016/j.jfp.2024.100358

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Food Safety Research and Extension Needs for the U.S. Low-Moisture Food Industry

Han Chen,

Nathan M. Anderson,

Elizabeth M. Grasso-Kelley

et al.

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Purple Yampee Derivatives and Byproduct Characterization for Food Applications

Medina-López,

Molina García,

Lizarazo-Aparicio

et al. 2024

Foods

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This study assessed the technological potential and bioactive compounds present in purple yampee (Dioscorea trifida L.f.) lyophilized powder, peeled and whole flour, as well as the tuber peel, starch residual fiber, and wastewater mucilage. Although most values approached neutrality, flour showed a lower pH and high density, while greater acidity was observed in the mucilage. Color differed statistically and perceptibly between all samples, with similar values of °hue to purple flours from other sources, and the maximum chroma was found in lyophilized pulp and lightness in fiber. Average moisture levels around 7.2% and water activity levels of 0.303 (0.194 for whole flour) in fractions suggested favorable storability, while the interaction of the powders with water was similar to other root and tuber powdered derivatives. Yampee periderm had the highest swelling power, oil absorption capacity, water holding capacity, and absorption index and capacity. Mucilage had a higher solubility index and outstanding emulsion activity, greater than 90%. Twelve anthocyanins, with new reports of petunidin derivatives for the species, and more than 30 phytochemicals were identified through advanced liquid chromatography techniques. The greatest amounts of pinitol and myo-inositol were found in the mucilage, and sucrose, glucose, and fructose prevailed in the other powders. Successfully characterized yampee fractions showed high potential as functional food ingredients.

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Purple Yampee Derivatives and Byproduct Characterization for Food Applications

Medina-López,

Molina García,

Lizarazo-Aparicio

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Food Safety Research and Extension Needs for the U.S. Low-Moisture Food Industry

Cited by 1 publication

References 58 publications

Purple Yampee Derivatives and Byproduct Characterization for Food Applications

Purple Yampee Derivatives and Byproduct Characterization for Food Applications

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