Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes

Guo, Ke; Liu, Tianxiang; Xu, Ahui; Zhang, Long; Bian, Xiaofeng; Wei, Cunxu

doi:10.1016/j.foodhyd.2018.11.058

Cited by 100 publications

(100 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Differences in the chemical compositions of starch could affect its digestibility, susceptibility to retrogradation, and physicochemical properties as previously reported by Boukid et al (2018) [15]. The observed values are in agreement with the literature [16].…”

Section: Starch Amylose and Amylopectin Contentssupporting

confidence: 91%

“…All the peaks in the fingerprint region of starches (between 1500 and 400 cm -1 ) were observed for all the studied genotypes [20]. Most of the glycosidic α-1→4 linkages of the starch were found within the bands of 1150-1023 cm -1 [16,21]. It was observed that the band 1000 cm -1 show a difference of intensity, according to the analyzed genotype.…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 84%

See 1 more Smart Citation

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

et al. 2020

View full text Add to dashboard Cite

Starch is the most natural polymer used in the food and non-food industry. Sweet potato is among the world's most important, versatile and underexploited food crops; its composition depends on the planting strategy, climatic conditions, cultivar, geographic region, soil quality, and other. The physical-chemical characteristic and functional properties depends also of the amylose, amylopectin ratio and the molecular components of amylose and amylopectin. In this study, the structural and physicochemical properties of starches from four sweet potato genotypes cultivated in Brazil were compared. Starch granules of roots of sweet potato all exhibited oval and irregular shapes with granule sizes ranging from 8 to 30 µm. Amylose contents of roots of sweet potato starches differed from 9.7 to 15.1%. Ratios of 1045/1022 and 1022/995 cm −1 of Fourier transform infrared spectra varied in the range of 0.8114-0.8558 and 0.9046-0.9347, respectively, which means that the genotypes present different structure ordering. Also, the digestibility, swelling power, and solubility showed some differences between the starches, probably due to the differences in amylose and amylopectin contents and granules sizes. The different genotypes showed similar thermal stability. Our study indicated the sweet potato genotypes are greatly influenced the amylose content, structure order, the degree of short-range order, granule size, digestibility, swelling power and solubility of sweet potato genotypes.

show abstract

Section: Starch Amylose and Amylopectin Contentssupporting

confidence: 91%

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 84%

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Sweet potato (Ipomoea batatas L.) root is an important tropical root with significant economic value due to its high nutritional and antioxidant potential [1]. Sweet potato storage root is rich in carbohydrates, dietary fiber, vitamins (A, B1, B2, C, and E) and minerals (Ca, Mg, K, and Zn) [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Dovene

Wang

Bokhary

et al. 2019

Foods

View full text Add to dashboard Cite

The effect of cutting styles (slice, pie, and shred) on the quality characteristics and antioxidant activity of purple and yellow flesh sweet potato cultivars during six days of storage at 4 • C was investigated. The results indicated that the sliced and pie samples showed no significant difference (p > 0.05) on the firmness, weight loss, and vitamin C content compared with the whole sweet potato in both cultivars during storage. The pie sample exhibited the highest wound-induced phenolic, flavonoid, and carotenoid accumulation and DPPH radical scavenging activity among the cuts in both cultivars. Moreover, the shredded sample showed significantly (p < 0.05) higher polyphenol oxidase (PPO) activity but lower total phenolic and flavonoid content and the lowest antioxidant activity among the samples. Thus, the finding of this study revealed that pie-cut processing has potential in improving the quality and increasing the antioxidant activity of fresh-cut purple and yellow flesh sweet potato cultivars while shredding accelerated the quality deterioration of both sweet potato cultivars. product and cutting styles were one of the most important factors that influence the storage quality and the preservation of fresh-cut fruits and vegetables [9].According to the reports of Li et al. [4] and Grace et al.[10] the biosynthesis and conversion rates of phenolics and flavonoid in fresh-cut produce changed during storage time, depending on the wounding intensity applied to the plant tissue, hence, it is important to investigate the effect of different cutting styles on the quality and antioxidant activity in fresh-cut fruits and vegetables.Purple and yellow sweet potato cultivars, in addition to their nutritive components, are also rich in flavonoid and carotenoids pigments that also contribute to its antioxidant capacity [2,11]. The size of sweet potato roots is relatively large; hence fresh-cut sweet potatoes more convenient and preferable for consumers. Fresh-cut sweet potatoes are processed into frozen, dried, canned, fried, fermented, and pureed products and also used as natural food colorants. Currently, there is little information on the effect of cutting styles on the quality characteristics and antioxidant activity of fresh-cut sweet potato cultivars. The purpose of this study is to fill that research gap by evaluating the effect of cutting styles on the quality characteristics and antioxidant activity of fresh-cut sweet potato cultivars.

show abstract

“…The high calorific value of sweet potato roots makes the species one of the most important food crops in terms of calorific contributors to the human diet [117]. Starch is the main calorific component of sweet-potato tubers with significant variation in its structural and functional properties which depend mostly on the genotype and are not correlated with flesh color [118], although, using a proteomic approach, a recent study revealed that starch degradation may contribute to anthocyanin biosynthesis and accumulation in purple sweet-potato roots [119]. Chlorogenic acid, protocatechuic acid, salicylic acid, and caffeoylquinic acid derivatives are the main phenolic acids detected in purple sweet-potato roots and are responsible for their antioxidant capacity [48,120,121], while orange-fleshed sweet-potato cultivars are rich in provitamin A and also show significant antioxidant activity [113,122,123].…”

Section: Sweet Potatomentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

View full text Add to dashboard Cite

During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

show abstract

Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes

Cited by 100 publications

References 48 publications

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

Contact Info

Product

Resources

About