Food Chemistry-X
·
2024
·
IF 6.5
Luqi Qin,Jiahuan Zheng,Bei Fan,Yixia Zhou,Rao Diao,Yufeng Sun,Jiameng Liu,Fengzhong Wang
This study aims to analyze the differences in flavor compounds of potatoes from various varieties and regions, as well as to explore the impact of soil elements on starch content in potatoes. Headspace solid-phase micro-extraction/gas chromatography–mass spectrometry (HS-SPME-GC–MS) was employed to identify volatile flavor compounds in 18 potatoes representing 4 different varieties from 5 different regions. The relative odor activity (rOAV) was utilized for principal component analysis to establish a comprehensive scoring model for potato volatile flavor compounds. In addition, the starch and amylose content of the potatoes were determined using enzymatic methods, and the correlation between soil elements and starch content in Dingxi potatoes was analyzed. The results indicated that the flavor scores for the samples “DX-DP,” “DX-LS,” “NM-XY,” “JB-LS,” “ZB-XS,” and “GY-LS” were 15.184, 14.500, 13.992, −4.62, −7.199 and − 9.525, respectively, with “DX-DP” exhibiting the highest flavor score (15.184) and starch content (15.21 %). This study demonstrated that the overall quality of potatoes from Dingxi was superior, particularly for “DX-DP”. Further analysis revealed that potato starch content was positively correlated with soil potassium and negatively correlated with total nitrogen and pH. In conclusion, this study provides insights into the relationship between potato genotypes and soil environments, offering valuable guidance for potato land selection and cultivation practices.
研究领域:
食品科学
·
土壤学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2017
·Vol. 244
·期 5
·851-860
·
IF 1.664
Xu Dan,Liu Hong,Jin Cheng-yu,Cao Chun-mei,Li Wen-gang,Zeng Fan-kui,Zhao Yu-ci,Liu Gang
Hongmei is a new potato variety developed in recent year, which is suitable for raw eating as a kind of fruit. In this study, sensory evaluations, nutritional components, morphology characteristics of starch granules, phenolic compounds, sugars, glycoalkaloids, and amino acid composition of potato Hongmei were investigated. The results show that Hongmei be suitable for raw eating mainly based on three reasons: (1) possess a juicy characteristic and lower earthy smell, with a distinctive fruity flavor of fresh cucumber; (2) the average particle size of starch from Hongmei is 18.31 ± 7.71 μm, which is smaller than the commercial potato starch significant ( p < 0.01); (3) with a content of 653.64 ± 83.25 mg/100 g of fructose, which is similar to the sweet potato be suitable for raw eating. The results also show that Hongmei had high concentrations of crude protein, total ascorbic acid, but lower starch content. The total glycoalkaloids content in the flesh is only 5.52 mg/kg, which implied that it is safe for raw eating. However, due to the total glycoalkaloids in the Hongmei peel is 358.88 mg/kg, which is higher than the safe standard of 200 mg/kg, it is recommended to peel when eating raw.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2017
·
IF 3.671
Binghua Sun,Yaoqi Tian,Benxi Wei,Long Chen,Yanhong Bi,Zhengyu Jin
Potato starch was treated with 0.36% HCl in ethanol and water for various time periods, and its structural changes were evaluated and compared in this study. Acid-ethanol treated starch (AET-s) had relatively low average molecular weight ( M w ) and z-average radius of gyration ( R g ), and its solubility was higher than that of the counterpart acid-water treated starch (AWT-s). The granular appearance and differential scanning calorimetry (DSC) profile demonstrated that acid in ethanol and in water exhibited different attack pathways on the granules. No significant difference in crystallinity was observed for AET-s; however, the ratio of absorbance 1022/995 cm −1 and the peak intensity detected by small-angle X-ray scattering (SAXS) were increased with increasing treatment time. These results suggested that ethanol-acid treatment simultaneously attacked on the amorphous and crystalline regions, and the degradation extent on crystalline regions caused by ethanol-acid treatment was higher than that observed by acid-water treatment.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 7
·e16679
·
IF 2.609
Nan Chen,Zi-Jian Feng,Hao-Xiang Gao,Qiang He,Wei-Cai Zeng
Four phenols (protocatechuic acid, ellagic acid, naringin, and tannic acid), could affect the particle size and microstructures of potato starch, while the action sequence was as: tannic acid > naringin > ellagic acid > protocatechuic acid. Meanwhile, all phenols could decrease the thermal stability of potato starch and changed its crystallinity. In addition, hydrogen bonds were determined as the main molecular force between phenols and potato starch. Furthermore, molecular dynamics simulation indicated that phenols could significantly affect the spatial configuration of starch molecules by changing the formation of hydrogen bonds, and phenols with more hydroxyl groups and higher molecular weight exhibited stronger binding effects than simple phenols. All present results suggested that the hydroxyl groups amount and molecular weight of phenols could affect their effects on starch molecules, so as to significantly affected the properties of potato starch, which showed the potential application in chemical and food industries. Novelty impact statement Phenols affected the properties of potato starch and changed the spatial configuration of starch molecules by a hydrogen bond. Phenols action sequence was: tannic acid > naringin > ellagic acid > protocatechuic acid, and more hydroxyls and higher molecular weight promoted the effects of phenols on starch.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Jinhu Tian,Shiguo Chen,Chunhua Wu,Jingqiu Chen,Xinyi Du,Jianchu Chen,Donghong Liu,Xingqian Ye
The effects of preparation method (boiled, cooled, and reheated) on the structural characteristics and in vitro digestibility of potato were investigated. The highest equilibrium starch hydrolysis was obtained after boiling (82.21%), followed by reheating (66.98%) and cooling (54.31%). The potato after cooling treatment exhibited a narrower melting temperature range and a higher melting enthalpy compared with the potatoes after boiling and the microwave reheating. X-ray diffraction patterns revealed that the relative crystallinity of the cooled potato was higher than those of the reheated and boiled potatoes, consistent with the results in melting enthalpy. Moreover, compared with the boiled potato, a large number of wrinkles were observed on the surface of the cooled potato, whereas after microwave reheating, larger clearances of starch granule regions were found. This study demonstrated that cooling and microwave reheating significantly affected the potato’s microstructure and digestibility and were suggested as alternative choices to prepare potato dishes.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
Scientific Reports
·
2024
·Vol. 14
·期 1
·1-11
·
IF 3.8
Liu Hao,Xiong Zhengye,Chen Qingxiang,Wang Luyan,Wang Chunxi
To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with 60 Co- γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged Y 1.79 Bi 0.01 Eu 0.2 MgTiO 6 novel thermoluminescence dosimeter material was placed together with the potatoes at the same position. Then, the potatoes were stored in the same temperature and humidity environment, and the quality changes of the potatoes were observed. The Y 1.79 Bi 0.01 Eu 0.2 MgTiO 6 material had good performance indicators, and was used to measure the irradiation dose of the potatoes. The experiment showed that irradiation could appropriately extend the storage time of potatoes, and gamma irradiation of about 1000 Gy could achieve the best preservation effect. The main pathogenic fungi that cause dry rot of potatoes were Fusarium solani and Fusarium oxysporum , and the appropriate dose of 60 Co- γ irradiation could effectively inhibit the spread and growth of these fungi.
研究领域:
食品科学
·
植物病理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yuying Hu,David Julian McClements,Lufeng Wang,Chunmei Li
Potato starch spherulites (PSS) with different molecular weights were obtained by controlled enzymatic hydrolysis of potato amylose starch, followed by super-heated quenching treatment. The impact of enzymatic hydrolysis on mean particle diameter and molecular weight was observed, ranging from 355 to 57 nm. Structural and physicochemical characteristics of produced spherulites were determined using scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, differential scanning calorimetry and rheological measurements. Rheological analysis indicated that PSS sample was viscoelastic with shear-thinning behavior. PSS was found to exhibit weak B-type crystallinity, similarly to that in native starch. PSS 25% had a higher thermal stability with 128.5 °C melting temperature. Microstructure confirmed there were small spherulites (1–3 μm) formed with hydrolyzed amylose starch, and starch with 15% enzymatic-hydrolysis degree was more beneficial to develop spherulite. These results may be useful in development of starch-based functional ingredients applied in plant-based foods as fat replacers, structure formers, or delivery systems.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2821
·
IF 5.2
Chunlei Tan,Liang Tao,Jing Xie,Zhijin Yu,Yang Tian,Cunchao Zhao
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation—fruity, Fen-flavor, and sweet—and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.Keywords:potato wine;artificial aging;volatile components;GC-MS-O;GC-IMS
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Shuifang Mao,Yanming Ren,Xingqian Ye,Xiangli Kong,Jinhu Tian
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G′ and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2024
·
IF 4.7
Chunmeng Han,Xiangying Zhao,Liping Yang,Mingjing Yao,Jiaxiang Zhang,Qiangzhi He,Jianjun Liu,Liping Liu
Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca 2+ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca 2+ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
POTATO RESEARCH
·
2024
·
IF 2.3
Xu Jian,Zeng Fankui
Total and individual carotenoid concentrations were determined in raw potato tubers of six varieties, including Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita. The relationship between colour CIE L*a*b* and total carotenoid concentration and the effect of domestic thermal treatments on the total and individual carotenoid concentrations were also investigated. The total carotenoid content in the six potato varieties ranged from 96.48 to 875.08 µg/100 g FW. The main carotenoids were lutein, zeaxanthin, violaxanthin, and antheraxanthin. The specific composition depended on the variety, and β -carotene was not detected in all tested six potato varieties. The colour value of coordinate b * was positively and significantly correlated with total carotenoid content. Boiling had the smallest effect on the decrease of total and individual carotenoids, while microwave treatment resulted with 52.67% in the highest loss of the total carotenoid in Favorita. As for the individual carotenoids, violaxanthin followed by antheraxanthin was the most heavily affected by cooking. All four thermal treatments, baking, boiling, frying, and microwaving, decreased the carotenoid contents, and boiling is recommended as a preferred method associated with the lowest loss rate of total and individual carotenoids. Through our research, we hope to deepen our understanding of the variability in nutritional content among commonly consumed potato types.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Scientific Reports
·
2024
·Vol. 14
·期 1
·1-7
·
IF 3.8
Wang Xin,Gong Xianyun,Lin Binbin
Chlorogenic acid (CA) is an effective ingredient that can strengthen immunity during following the COVID-19 era. The current cost of CA is high owing to its complex purification process and low yield (approximately 2%). In this study, a one-step path orthogonal experiment was designed based on the results from Gauss calculation, which consisted of acidity, coordination, and hydrolysis in molecules. The optimized extraction conditions were 60 ℃, 60 min, 1:20 liquid ratio, and 40% ethanol in a nitrogen atmosphere controlled using a device of our own design, which led to CA yields of up to 6.35% from potato leaves. The purified CA was analyzed using high-performance liquid chromatography, thin-layer chromatography, ultraviolet–visible spectroscopy, and molecular fluorescence. This accurate and reproducible method can not only be used to obtain high yields of CA but can also be used for the quality control of active plant products and their isomers.
研究领域:
植物化学
·
药用植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）