Post-Harvest Processing and Utilization of Sweet Potato: A Review

Vithu, P; Dash, Sanjaya K.; Rayaguru, Kalpana

doi:10.1080/87559129.2019.1600540

Cited by 38 publications

(11 citation statements)

References 195 publications

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“…Sweet potato roots are widely recognized as tribal means of nutrition and are underutilized. The potential uses of sweet potato for preparing dehydrated, frozen, fermented, canned and formulated food products and other industrial products like enzymes and starch have been reviewed [1].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of starch isolation process for sweet potato and characterization of the prepared starch

et al. 2020

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The study was conducted to standardize the parameters of centrifugation method of starch isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in slurry-making, numbers of blending, slurry filtration and starch washings were studied for obtaining maximum yield and purity of starch with desired color and amylose content. The goal of the study was to develop a suitable process for small scale/on-farm processing of sweet potato for preparation of starch. A widely grown pink-skinned cream fleshed cultivar (Kanjangad) was used for the experiments. The studied parameters were slurry making solid-to-solvent ratio (1:2, 1:3 and 1:4), number of blendings (1 and 2 times), number of slurry filtration water washings (2, 3 and 4 times) and starch washings (2, 3 and 4 times). The study showed that the starch yield, purity, color and amylose were influenced by altering the starch isolation procedures. The solid-to-solvent ratio of 1:2 in the starch isolation process yielded the best results. Also, the increase in number of blendings degraded the purity, amylose and color of starch. The optimal process was slurry making at 1:2 solid-to-solvent ratio and once blending, slurry filtration washing for 2 times and starch washing for 2 times. Accordingly, the starch yield, purity, amylose, and L, a and b values were 13.967 ± 1.135%, 80.640 ± 1.139%, 29.220 ± 0.759%, and 57.88 ± 2.982, 0.386 ± 0.204, and 2.68 ± 0.127, respectively. The prepared starch was characterized for chemical composition, water activity, paste clarity, swelling power, water solubility index, pasting property and granule size and morphology. The study suggested that the prepared starch was suitable for food uses.

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Section: Introductionmentioning

confidence: 99%

“…Apart, the nutritional byproduct in starch making, rich in dietary fiber, is also demanded [5]. However, a major constraint in sweet potato processing for starch is the lack of technology feasible at a small-scale level [1,6]. There is a vast need of native starches with wide variability in properties for various industrial purposes.…”

Section: Introductionmentioning

confidence: 99%

Optimization of starch isolation process for sweet potato and characterization of the prepared starch

et al. 2020

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“…However, these waste streams are rich in bioactive compounds, including proteins that have the potential to be recovered and re-utilized as functional foods, medications, cosmetics, and biopackaging [28]. Hence, much research has been completed on the recovery and utilization of these agricultural wastes [28,[35][36][37][38].…”

Section: Conventional Methods In Extraction and Purification Of Protein From Agricultural Wastementioning

confidence: 99%

Latest Advances in Protein-Recovery Technologies from Agricultural Waste

Yusree

Peter

Nor

et al. 2021

Foods

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In recent years, downstream bioprocessing industries are venturing into less tedious, simple, and high-efficiency separation by implementing advanced purification and extraction methods. This review discusses the separation of proteins, with the main focus on amylase as an enzyme from agricultural waste using conventional and advanced techniques of extraction and purification via a liquid biphasic system (LBS). In comparison to other methods, such as membrane extraction, precipitation, ultrasonication, and chromatography, the LBS stands out as an efficient, cost-effective, and adaptable developing method for protein recovery. The two-phase separation method can be water-soluble polymers, or polymer and salt, or alcohol and salt, which is a simpler and lower-cost method that can be used at a larger purification scale. The comparison of different approaches in LBS for amylase purification from agricultural waste is also included. Current technology has evolved from a simple LBS into microwave-assisted LBS, liquid biphasic flotation (LBF), thermoseparation (TMP), three-phase partitioning (TPP), ultrasound-assisted LBS, and electrically assisted LBS. pH, time, temperature, and concentration are some of the significant research parameters considered in the review of advanced techniques.

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“…However, sweet potato tuberous roots (TRs) are easily damaged by cuts and abrasion during postharvest due to their thin and delicate skin [3] , thus they are easily infected by different pathogenic fungi [4] . On average, approximately 15–65% of sweet potato TRs is lost during the whole supply chain [5] . Rhizopus soft rot, one of the most severe postharvest diseases caused by R. stolonifer , is responsible for the significant decay losses of sweet potato TRs during storage [6] .…”

Section: Introductionmentioning

confidence: 99%

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

Zhang

2021

Ultrasonics Sonochemistry

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Highlights Ultrasound (US) and slightly acidic electrolyzed water (SAEW) were combined. US + SAEW treatment inhibited mycelial growth and spore germination of R. stolonifer . US + SAEW treatment disrupted the cell membranes and caused the leakage of cytoplasm. US500 + SAEW50 at 40 and 55 °C increased cell membrane permeability and decreased MMP. US500 + SAEW50 at 40 °C and US300 + SAEW50 at 55 °C controlled soft rot decay in TRs.

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Post-Harvest Processing and Utilization of Sweet Potato: A Review

Cited by 38 publications

References 195 publications

Optimization of starch isolation process for sweet potato and characterization of the prepared starch

Optimization of starch isolation process for sweet potato and characterization of the prepared starch

Latest Advances in Protein-Recovery Technologies from Agricultural Waste

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

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