The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review

Tian, Jiang; Ye, Shuxin; Liao, Wei; Wu, Nao; He, Jingren; Mateus, Nuno; Oliveira, Hélder

doi:10.1016/j.foodres.2022.111811

Cited by 20 publications

(12 citation statements)

References 90 publications

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“…blood glucose modulation, immunomodulatory activity, plus liver and kidney protection (Albuquerque et al, 2019;Jiang et al, 2022). Purple sweetpotato anthocyanin content can vary, but Stokes Purple, one of the leading purple cultivars in the United States, has similar antioxidant levels on a fresh weight basis as antioxidant-rich fruits, such as grapes, strawberries, and raspberries (Truong et al, 2010;Wu et al, 2006).…”

Section: Core Ideasmentioning

confidence: 99%

“…Anthocyanins are polyphenols with powerful antioxidant activities and are generally associated with health‐promoting benefits. Purple sweetpotatoes and extracts thereof have been associated with antioxidant activity, anticarcinogenic effects, anti‐inflammatory properties, blood glucose modulation, immunomodulatory activity, plus liver and kidney protection (Albuquerque et al., 2019; Jiang et al., 2022). Purple sweetpotato anthocyanin content can vary, but Stokes Purple, one of the leading purple cultivars in the United States, has similar antioxidant levels on a fresh weight basis as antioxidant‐rich fruits, such as grapes, strawberries, and raspberries (Truong et al., 2010; Wu et al., 2006).…”

Section: Health‐promoting Properties Of Sweetpotato Cultivars and Con...mentioning

confidence: 99%

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Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

George,

Reddy,

Wadl

et al. 2024

Agronomy Journal

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Sweetpotato (Ipomoea batatas L.) is an important staple crop cultivated in over 100 countries, and the storage roots and vines provide food for humans and livestock. Sweetpotato consumption and demand for its value‐added products have increased significantly in the last two decades and have led to new cultivar development, expansion in acreage, and increased demand in the United States and its export markets. Despite the known nutritional components and other health benefits, further research is needed to characterize the genetic diversity and chemical composition related to their storage root qualities, essential in developing consumer‐preferred cultivars that offer host plant resistance against pests and pathogens. There is a critical need for research on non‐pesticidal control approaches that can provide safe, effective, economical, sustainable, and environmentally sound pest and disease management techniques, especially for socially disadvantaged small farmers in the United States. Moreover, climate change can significantly impact future production practices and yield and may directly or indirectly affect crop pests, weeds, and diseases. In this review, we discuss the current status, challenges, and future approaches associated with sweetpotato production practices; health‐promoting properties of sweetpotato cultivars; value‐added products; genetic diversity and germplasm; pest and disease management; weed and water management; pollination ecology; and other agronomic and cultural practices that may impact sustainable sweetpotato production by small‐scale, organic, and large‐scale growers.

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Section: Core Ideasmentioning

confidence: 99%

Section: Health‐promoting Properties Of Sweetpotato Cultivars and Con...mentioning

confidence: 99%

Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

George,

Reddy,

Wadl

et al. 2024

Agronomy Journal

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“…Other molecules such as fatty acids have also been shown to be able to form copigmentation complexes with ACNs from purple sweet potatoes [ 211 ]. Interestingly, ACNs from purple sweet potatoes are highly acylated and glycosylated [ 212 ]. Therefore, the complex formation seems to highly depend on both sources.…”

Section: Potential Applicationsmentioning

confidence: 99%

Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields

et al. 2022

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Anthocyanins are widespread and biologically active water-soluble phenolic pigments responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue (basic conditions), present in fruits, vegetables, and coloured grains. The pigments’ stability and colours are influenced mainly by pH but also by structure, temperature, and light. The colour-stabilizing mechanisms of plants are determined by inter- and intramolecular co-pigmentation and metal complexation, driven by van der Waals, π–π stacking, hydrogen bonding, and metal-ligand interactions. This group of flavonoids is well-known to have potent anti-inflammatory and antioxidant effects, which explains the biological effects associated with them. Therefore, this review provides an overview of the role of anthocyanins as natural colorants, showing they are less harmful than conventional colorants, with several technological potential applications in different industrial fields, namely in the textile and food industries, as well as in the development of photosensitizers for dye-sensitized solar cells, as new photosensitizers in photodynamic therapy, pharmaceuticals, and in the cosmetic industry, mainly on the formulation of skin care formulations, sunscreen filters, nail colorants, skin & hair cleansing products, amongst others. In addition, we will unveil some of the latest studies about the health benefits of anthocyanins, mainly focusing on the protection against the most prevalent human diseases mediated by oxidative stress, namely cardiovascular and neurodegenerative diseases, cancer, and diabetes. The contribution of anthocyanins to visual health is also very relevant and will be briefly explored.

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“…Sweet potato (Ipomoea batatas L.) is one of the most essential food crops in many Asian, Latin American, and African countries and is involved in the traditional diet in these regions . Sweet potatoes are rich in starch, dietary fiber, protein, carotenoids, polyphenols, vitamins, minerals, and other nutrients, which have been recognized as a sustainable crop with high nutritional values .…”

Section: Introductionmentioning

confidence: 99%

“…Sweet potatoes are rich in starch, dietary fiber, protein, carotenoids, polyphenols, vitamins, minerals, and other nutrients, which have been recognized as a sustainable crop with high nutritional values . Among them, purple sweet potato (PSP) has attracted widespread attention from industry and scientists due to its significantly higher anthocyanin content . The anthocyanins in PSP not only provide its unique purple flesh but also contribute to its antioxidant, anti-inflammatory, hepatoprotective, hypolipidemic, hypoglycemic, and neuroprotective activities .…”

Section: Introductionmentioning

confidence: 99%

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Cao,

Sun,

et al. 2024

ACS Food Sci. Technol.

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In order to design texture-modified foods suitable for the elderly people with dysphagia, the effect of thermomechanical treatment on the texture of purple sweet potato puree (PSPP) requires further investigation. This research conducted a systematic combination of heat treatment time and mechanical treatment (stirring rate and stirring time) on the texture properties of PSPP. The results showed that the hardness and cohesiveness of PSPP met the requirements of “Foods for People with dysphagia” when heat treatment time was 55 min, stirring rate was 1000 rpm, and stirring time was 25 min. After thermomechanical treatment, the pectin of PSPP was degraded via β-elimination and the structure was changed. PCA and Pearson correlation analysis proved that ideal textural and rheological properties were related to the structure of the pectin side chain (Gal/Ara). This study provides great significance for further designing PSPP with targeted texture properties and developing special food for the elderly with dysphagia.

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The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review

Cited by 20 publications

References 90 publications

Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

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