The effect of potato (
            <i>Solanum tuberosum</i>
            L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries

Jaggan, Mayuri; Mu, Taihua; Sun, Hongnan

doi:10.1111/jfpp.14912

Cited by 8 publications

(6 citation statements)

References 36 publications

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“…Determination of acrylamide was performed, as described by Jaggan et al . (2020) with modifications. MRPs (1 g) were put into 50 mL test tubes, and 1 mL of 200 µg kg −1 13 C3‐acrylamide internal standard and 9 mL of ultrapure water were added, followed by the homogenisation.…”

Section: Methodsmentioning

confidence: 99%

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Habinshuti

Zhang

Sun

et al. 2022

Int J of Food Sci Tech

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Antioxidant, structural, and flavour characteristics of Maillard reaction products (MRPs) prepared from different hydrolysates of sweet potato protein (SPPH), potato protein (PPH), soy protein isolate (SPIH), egg white protein (EWPH), and whey protein isolate (WPIH) were compared. WPIH-MRPs exhibited the highest Maillard reaction (MR) progress followed by SPPH-MRPs as indicated by the lowest pH (4.95 and 5.10, respectively) and the highest fluorescence intensity (P < 0.05). The results of Fourier transform infrared (FTIR) explained the significant changes in functional groups of peptides after MR, especially in WPIH-MRPs and SPPH-MRPs. The highest oxygen radical absorbance capacity (ORAC) of 125.24 µg TE (Trolox equivalents)/mL was observed for WPIH-MRPs, followed by SPPH-MRPs with an ORAC value of 104.07 µg TE/mL (P < 0.05). MR conferred an increase of sweetness, sourness, and umami attributes and reduction of bitterness for all MRPs, and WPIH-MRPs presented the highest umami taste score of 7.4, followed by SPPH-MRPs with a taste score of 7.1. Stronger umami taste was correlated with MW 200-500 and <200 Da peptides. No acrylamide was detected in SPPH-MRPs, which also presented less 5-hydroxymethyl furfural (HMF) and Nε-(1-Carboxymethyl)-L-lysine (CML) compared to WPIH-MRPs. Thus, MRPs derived from SPPH could be an alternative way for natural flavours' production with improved antioxidant activity and less harmful compounds.

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Section: Methodsmentioning

confidence: 99%

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Habinshuti

Zhang

Sun

et al. 2022

Int J of Food Sci Tech

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“…Wang et al (2009a) conducted a comprehensive analysis on 11 traits of 7 strong gluten wheat varieties with large planting area in Anyang City by applying the theory of grey incidence analysis. Jaggan et al (2020) used method of grey incidence analysis to evaluate the comprehensive quality of chips made by 11 different potato varieties. Wang et al (2021a) used degree of incidence and entropy weight method to comprehensively evaluate tea varieties.…”

Section: Literature Review Of the Application On Grey Model Technolog...mentioning

confidence: 99%

Application progress of grey model technology in agricultural science

Zhang

et al. 2022

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PurposeGrey modeling technique is an important element of grey system theory, and academic articles applied to agricultural science research have been published since 1985, proving the broad applicability and effectiveness of the technique from different aspects and providing a new means to solve agricultural science problems. The analysis of the connotation and trend of the application of grey modeling technique in agricultural science research contributes to the enrichment of grey technique and the development of agricultural science in multiple dimensions.Design/methodology/approachBased on the relevant literature selected from China National Knowledge Infrastructure, the Web of Science, SpiScholar and other databases in the past 37 years (1985–2021), this paper firstly applied the bibliometric method to quantitatively visualize and systematically analyze the trend of publication, productive author, productive institution, and highly cited literature. Then, the literature is combed by the application of different grey modeling techniques in agricultural science research, and the literature research progress is systematically analyzed.FindingsThe results show that grey model technology has broad prospects in the field of agricultural science research. Agricultural universities and research institutes are the main research forces in the application of grey model technology in agricultural science research, and have certain inheritance. The application of grey model technology in agricultural science research has wide applicability and precise practicability.Originality/valueBy analyzing and summarizing the application trend of grey model technology in agricultural science research, the research hotspot, research frontier and valuable research directions of grey model technology in agricultural science research can be more clearly grasped.

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“…23 Similarly, the technique for order preference by similarity to an ideal solution (TOPSIS) is also an ideal approach for numerous multicriteria decision-making problems in food science, whether it is to optimize new nutritious formulation or determine the best substitute in samples. 24 Previous reports have applied GRA to identify key anthocyanins in purple sweet potatoes, 25 to conduct a comparative study of safety and functional characteristics in potato and their chips, 26 and to realize the quantitative evaluation of bioactive components in jujube by TOPSIS. 27 However, scarce studies have combined GRA and TOPSIS to evaluate comprehensive quality of kiwifruit varieties.…”

Section: Introductionmentioning

confidence: 99%

Development of a polyphenol‐enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia

Wang,

Ren,

et al. 2023

J Sci Food Agric

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BACKGROUNDKiwifruit pomace, which contains abundant phenolic compounds, is typically discarded during the juicing process, leading to wastage of valuable resources. To address this issue, various indicators (including total acidity, sugar/acid ratio, vitamin C, total polyphenols, polyphenol monomers, and soluble solids content) of 15 kiwifruit cultivars were evaluated and juiced. Then, a polyphenol‐concentrated solution from kiwifruit pomace was backfilled into kiwi juice to prepare whole nutritious compound kiwi juice, and its anti‐hyperlipidemic activity on obese model mice was then investigated.RESULTSThrough grey relational analysis and the technique for order preference by similarity to an ideal solution (TOPSIS), Kuimi and Huayou were identified as the predominant varieties for juicing, with weighted relevance scores of 0.695 and 0.871 respectively and TOPSIS scores of 0.6509 and 0.8220 respectively. The polyphenol content of Cuixiang pomace was 43.97 mg g−1, making it the most suitable choice for polyphenol extraction. By backfilling a polyphenol‐concentrated solution derived from Cuixiang pomace into compound kiwi juice of Huayou and Kuimi, the whole nutritious compound kiwi juice with polyphenols was produced and exhibited superior bioactivities, including enhanced hepatic oxidative stress defense, and alleviated serum lipid abnormalities. Furthermore, whole nutritious compound kiwi juice with polyphenols ameliorated host intestinal microbiota dysbiosis by increasing the relative abundance of the phyla Bacteroidota and Verrucomicrobiota.CONCLUSIONA hypolipidemic dietary supplement based on kiwifruit pomace polyphenols has been successfully developed, providing an effective solution for hyperlipidemia intervention. © 2023 Society of Chemical Industry.

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The effect of potato ( Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries

Cited by 8 publications

References 36 publications

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Application progress of grey model technology in agricultural science

Development of a polyphenol‐enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia

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