Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)

Yao, Yanqiang; Zhang, Rong; Jia, Ruixue; Deng, Yuanyuan; Wang, Zhangying

doi:10.1016/j.fochx.2022.100542

Cited by 8 publications

(8 citation statements)

References 61 publications

(41 reference statements)

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“…In a broader context, heat-treated storage roots exhibited a significant increase in internal quality parameters (except in starch and carotenoids). Boiling and oven-cooking significantly increased the total SS content, which aligns with previous findings showing that cooking reduces starch content through amylolytic hydrolysis, leading to an increase in reducing sugar contents ( Wei et al., 2017 ; Nicoletto et al., 2018 ; Yao et al., 2023 ; Zhang et al., 2023 ). Notably, recent investigations by Moreno-Ochoa et al.…”

Section: Discussionsupporting

confidence: 90%

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

Villalba,

Martínez-Ispizua,

Morard

et al. 2024

Front. Plant Sci.

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This study investigates the impact of sweet potato plant sanitation on the yield and external and internal quality root storage exploring the nutritional content affected by various cooking methods (raw, boiled, and oven-cooked). The presence of viruses, and concretely of the sweet potato leaf curl virus (SPLCV), in sweet potato propagation material is shown to significantly reduce yield and modify storage root quality. Notably, the research reveals a substantial improvement in crop yield and external quality, reinforcing the efficacy of plant sanitation methods, specifically apical meristem culture, in preserving the overall productivity of sweet potato crops. Furthermore, the investigation identifies a noteworthy decrease in starch content, suggesting a dynamic interaction between plant sanitation and starch metabolism in response to viral diseases. The study also delves into the alteration of mineral absorption patterns, shedding light on how plant sanitation influences the uptake of essential minerals in sweet potato storage roots. While the health status of the plants only slightly affected magnesium (Mg) and manganese (Mn) accumulation, indicating a potential resilience of mineral balance under virus-infected conditions. Moreover, the research identifies significant modifications in antioxidant levels, emphasizing the role of plant sanitation in enhancing the nutritional quality of sweet potatoes. Heat-treated storage roots, subjected to various cooking methods such as boiling and oven-cooking, exhibit notable differences in internal quality parameters. These differences include increased concentrations of total soluble solids (SS) and heightened levels of antioxidant compounds, particularly phenolic and flavonoid compounds. The observed increase in antioxidant capacity underscores the potential health-promoting benefits associated with plant sanitation practices. Overall, the study underscores the critical importance of plant sanitation in enhancing sweet potato production sustainability, contributing to food security, and supporting local agricultural economies. The results emphasize the need for further research to optimize plant sanitation methods and promote their widespread adoption globally, providing valuable insights into the complex relationships in food quality.

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Section: Discussionsupporting

confidence: 90%

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

Villalba,

Martínez-Ispizua,

Morard

et al. 2024

Front. Plant Sci.

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“…1 E and F). The well-maintained moisture content of sweetpotato flesh during the steaming process might be contribute to its enhanced color and visual appeal ( Zhang, Chen, et al, 2023 ).…”

Section: Resultsmentioning

confidence: 99%

Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content

Yao,

Zhang,

Jiang

et al. 2024

Food Chemistry: X

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“…According to the United Nations Food System Summit in 2021 and the 2030 Agenda, there is an imperative need for global food systems to undergo reform to achieve specific sustainable development goals (X. Zhang et al., 2024). Issues related to animal protein concerns, resource scarcity, and population growth have prompted the active exploration of alternative products that mimic the flavor and texture of meat (Webb et al., 2023; Y. Zhang et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Li,

Chen,

Hao

et al. 2024

Food Frontiers

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Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption requirements. Black soybean (BS) has superior nutritional and health benefits, compared to yellow soybean (YS). However, BS has been explored less often than YS. While previous reviews have individually focused on the nutritional composition, bioactive compounds, or health benefits of BS, they have not delved into the intricate mechanisms underlying these interactions, especially the distinct roles of the individual components. This comprehensive review aims to bridge this gap by providing an overview of the key nutritional composition and bioactive compounds in BS associated with health benefits, as well as the possible mechanisms underlying these changes. Various processing technologies (physical, biological, and thermal) have been applied to BS. Additionally, the bioavailability, biotransformation, and safety concerns of BS were studied, as these factors are crucial for its potential application, such as natto, films, and microcapsules. However, there are some gaps in the application of BS and YS. In the future, it will be worth exploring the effects of BS protein as meat analogs, 3D printing constituents, and amyloid fibrils, as well as BS lipids as oleogels and BS seed coats as bioactive ingredients in pharmaceutical products.

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Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)

Cited by 8 publications

References 61 publications

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

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