Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (Ipomoea batatas Lam)

Infante, Rufino António; Azoubel, Patrı́cia Moreira; Lima, Marcos Antônio Barbosa de; Stamford, Thayza Christina Montenegro; Araújo, Alessandra Silva; Mendonça, Wilson Souza de; Vasconcelos, Margarida Angélica da Silva

doi:10.1007/s13197-020-04938-w

Cited by 3 publications

(2 citation statements)

References 23 publications

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“…Despite the importance of phenolic compounds, to date, little research has focused on evaluating the effect of US pretreatment on the phenolic profile of sweet potatoes. One study concluded that pretreatment with US does not alter antioxidant activity (determined by the DPPH method) [ 110 ]. The effect of combining US and other pretreatments with drying methods (hot air, microwave vacuum, and freeze) on the stability of quality attributes of sweet potato slices were studied [ 104 ].…”

Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

et al. 2022

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Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of health-promoting secondary metabolites. The aim of this review is to summarize the most recently published information on this root vegetable, focusing on its bioactive phytochemical constituents, potential effects on health, and the impact of processing technologies. Sweet potato is considered an excellent source of dietary carotenoids, and polysaccharides, whose health benefits include antioxidant, anti-inflammatory and hepatoprotective activity, cardiovascular protection, anticancer properties and improvement in neurological and memory capacity, metabolic disorders, and intestinal barrier function. Moreover, the purple sweet potato, due to its high anthocyanin content, represents a unique food option for consumers, as well as a potential source of functional ingredients for healthy food products. In this context, the effects of commercial processing and domestic cooking techniques on sweet potato bioactive compounds require further study to understand how to minimize their loss.

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Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

et al. 2022

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“…As the solute enters the products, internal moisture is transferred to the hypertonic solution ( 97 ). Researchers have compared different types of osmotic solutions, such as sucrose, glucose, fructose, and sorbitol ( 54 , 56 , 57 , 89 , 98 – 103 ).…”

Section: Drying Pretreatmentsmentioning

confidence: 99%

Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes

et al. 2022

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Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in raw and processed forms. The major issue with SPs is post-harvest losses, which result in noticeable quality decline because of inappropriate handling, storage, delayed transit, and sales, as well as microbiological and enzymatic activity. Drying is an excellent strategy for managing short postharvest storage life, preserving nutrients, and maximizing long-term benefits. However, several parameters must be considered before drying SPs, such as relative humidity, temperature, drying duration, size, and shape. The current review looks at the factors influencing SPs' moisture loss, drying kinetics, diverse drying methods, pretreatments, operating conditions, and their efficacy in improving the drying process, functional, and nutritional qualities. An optimal drying process is required to preserve SPs to obtain concentrated nutrients and improve energy efficiency to be ecofriendly. Drying sweet potatoes using traditional methods such as sun or open-air drying was found to be a slow process that could result in a lower quality. Various advanced drying techniques, like vacuum, infrared, freeze drying, and pretreatments such as ultrasound and osmotic dehydration, have been developed and are successfully used globally. The best-fit thin-layer models (Hii, Page, two-term, logarithmic) utilized for drying SPs and appropriate modeling methods for optimizing drying procedures are also discussed.

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Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus

Yin¹,

Liu²,

Lu³

et al. 2023

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Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (Ipomoea batatas Lam)

Cited by 3 publications

References 23 publications

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes

Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus

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