Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato ( Ipomoea batatas )

Shigematsu, Toru; Furukawa, Naho; Takaoka, Ryo; Hayashi, Mayumi; Sasao, Shoji; Ueno, S.; Nakajima, Kanako; Kido, Miyuki; Nomura, Kazuki; Iguchi, Akinori

doi:10.1016/j.bpc.2017.04.012

Cited by 17 publications

(5 citation statements)

References 11 publications

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“…Ipomoea batatas (L.) Lam. (sweet potato) is a starchy tuberous root containing several vitamins, minerals, and proteins (Shigematsu et al 2017), which is why it is one of the seven major food crops cultivated worldwide (Li et al 2018). (Gajanayake et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Methyl jasmonate modulation reduces photosynthesis and induces synthesis of phenolic compounds in sweet potatoes subjected to drought

et al. 2020

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Sweet potato [Ipomoea batatas (L.) Lam.] has wide adaptability to different climatic conditions. However, its yield can be affected by prolonged periods of drought. Application of exogenous jasmonates can modulate several physiological and biochemical processes, improving plant tolerance to abiotic stress. This study sought to evaluate the role of exogenous application of methyl jasmonate (MeJA) in attenuating the adverse effects of drought stress by physiobiochemical analyses and their impact during the early initiation of tuberous roots. The experimental design was completely randomized and arranged in a 2 × 2 factorial, comprised of two concentrations of a MeJA plant regulator [without (0 µmol•L-1) and with (13 µmol•L-1) application] and two water regimes (optimum and drought conditions, corresponding to a field capacity of 100 and 40%, respectively). Plants treated with MeJA showed a reduction in total leaf area and leaf dry biomass but increased adventitious root dry biomass. In addition, MeJA application in sweet potato plants affected photosynthetic performance and increased and antioxidant phenolic compounds, carotenoids, anthocyanins, and proline. The evaluated response mechanisms showed that the severity of drought was more prominent than the positive effects of MeJA, since the increases on antioxidant pigments and secondary metabolites were not sufficient to mitigate stress caused by drought, which was reflected in the reduced tuberous root production.

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Section: Introductionmentioning

confidence: 99%

Methyl jasmonate modulation reduces photosynthesis and induces synthesis of phenolic compounds in sweet potatoes subjected to drought

et al. 2020

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“…This can result in the formation of simple sugars and other flavor compounds. In a study conducted by Shigematsu et al (2017), it was found that reducing sugar content consistently decreased up to a pressure of 400 MPa/10 min at 25 C in tuberous root samples.…”

Section: Total and Reducing Sugarsmentioning

confidence: 99%

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

Reddy,

Buvaneswaran,

Anto

et al. 2024

J Food Process Engineering

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Tender coconut water (TCW) processing has been a challenge and is often accompanied by challenges such as beneficial bioactive compound deterioration and enzymatic and non‐enzymatic browning initiation. Fresh TCW was treated with a combination of pressure (350–550 MPa) and treatment time (3–7 min). This study unveiled the potency of high‐pressure processing (HPP) in reducing undesirable enzyme activity, such as polyphenol oxidase (PPO) and peroxidase (POD) activity in TCW by up to 36.472% and 30.606%, respectively. The maximum loss of vitamin C was reported to be 7.84% at 550 MPa/7 min compared to the untreated one, which is very acceptable in terms of quality retention. The total phenolic content and antioxidant activities were well retained and increased in the HPP‐treated TCW samples. Similarly, the total and reducing sugar reduction was within 20%–25%. The findings of this investigation demonstrated the effectiveness of high‐pressure processing in preserving quality and reducing the activity of enzymes that cause deterioration in TCW. Moreover, the aerobic plate count (APC) and yeast and mold count (YM) were decreased significantly (p < 0.05) after 450 MPa/5 min treatment.Practical applicationsOver the years, the food industry has been facing a consistent challenge in perishable product processing (juices, milk, meat, etc.) to extend its shelf‐life while keeping its nutritional and sensory properties intact. This study presented a significant insight into TCW processing regarding enzyme, microbial inactivation, and nutritional property preservation using HPP technology. Moreover, from a quality perspective, this work enables the HPP‐treated TCW to be as close to a fresh one without any preservative addition. HPP technique is believed to appeal to industries that seek a green alternative technique to thermal processing (which makes processed foods unacceptable among consumers) to produce minimally treated foods on a commercial scale.

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“…If the starch present in sweet potato is gelatinized, the internal amylases can cause saccharification and this would give a higher yield of reduced sugars in extraction. However, the internal amylases are inactivated at high temperatures near 100 • C. An experiment on using HPP to cause gelatinization in sweet potato was carried out [53]. Treatments were conducted at different levels of pressure and temperatures for different durations.…”

Section: Forced Water Absorption In Foods Using Hppmentioning

confidence: 99%

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

2020

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High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.

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Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato ( Ipomoea batatas )

Cited by 17 publications

References 11 publications

Methyl jasmonate modulation reduces photosynthesis and induces synthesis of phenolic compounds in sweet potatoes subjected to drought

Methyl jasmonate modulation reduces photosynthesis and induces synthesis of phenolic compounds in sweet potatoes subjected to drought

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

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