Food Chemistry-X
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2024
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IF 6.5
Bin Liang,Xue Bai,Yunfan Wang,Xiaohe Li,Yanhui Kong,Xiulian Li,Xiangquan Zeng,Wenli Liu,Huamin Li,Shuyang Sun,Hansheng Gong,Xinguang Fan
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus , Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 3.1
Wang Boyan,Luan Wenjing,Li Qiang,Jiang Weihong,Zhang Lei,Lyu Mingsheng,Wang Shujun
Porous starch is a type of modified starch that contains a high number of tiny micropores. Due to its natural absorbent properties, porous starch has broad application prospects. Currently, enzymatic hydrolysis is predominantly used for production of porous starch, however, the hydrolysis efficiency is relatively low. In this study, sweet potato porous starch was prepared by combining physical pretreatments with dextranase, and then its adsorption properties were investigated. Ultrasonic, moist heat, and microwave pretreatment methods were used, and the structure, physicochemical properties, and adsorption capacity of resulting porous starches were detected. The microwave-combined enzymatic hydrolysis resulted in a porous starch with more compact pore structure in a shorter time. Additionally, no new chemical groups were observed in the porous starch. The treatment not only increased the solubility of starch to 5.22%, but likewise reduced the swelling power to 6.92%. Furthermore, adsorption capacity of the starch improved remarkably due to increased porosity and specific surface area. Specifically, the oil absorption improved from 51.02 to 102.79%, while the water absorption improved from 58.63 to 120.40%. This study provides an efficient method to produce porous starch from sweet potato with enhanced water and oil absorption capacity, which has promising applications in the food and pharmaceutical industries.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Nutrients
·
2023
·Vol. 15
·期 20
·4364
·
IF 5.9
Buyu Liu,Zhiguo Zhang,Xingquan Liu,Weiwei Hu,Weicheng Wu
To investigate the role of gastrointestinal (GI) polysaccharide fermentation in alleviating constipation, two polysaccharide fractions were isolated from a soluble fiber extract with determined anti-constipation activity: a 2.04 kDa neutral fraction (SSP-1) contained 99.29% glucose, and a 41.66 kDa acidic fraction (SSP-2) contained 63.85% uronic acid. After mice were given loperamide for 14 d to induce constipation, the GI transit rate increased significantly in the SSP-1 group (p< 0.05) but not in the SSP-2 group. The stool weight in the SSP-2 group was significantly higher than that in SSP-1 (383.60 mg vs. 226.23 mg) (p< 0.05). Both SSP-1 and SSP-2 groups had significantly increased serum gastrin and motilin levels (p< 0.05) and changes in their fecal short-chain fatty acid (SCFA) profiles, while SSP-1 showed better fermentation properties than SSP-2 in terms of statistically higher fecal contents of acetic acid and total SCFAs (p< 0.05). Bioinformatic analysis indicated that SSP-1 upregulated bacteria such asOscillibacterto improve SCFA metabolism and stimulate GI hormone secretion, while SSP-2 had less influence on the gut microbiota. These results suggest that the neutral polysaccharide with superior GI fermentation properties exerted beneficial effects on constipation, while the less fermentable pectic fraction might act as a stool-bulking agent.Keywords:sweet potato;polysaccharide;constipation;short-chain fatty acids (SCFAs);gut microbiota;fermentation
研究领域:
药理学
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胃肠病学
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微生物学
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DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 19
·3082
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IF 4.7
Chuan Liu,Yu Miao,Wenjia Zhou,Yiming Ma,Wenkui Guo,Aili Li
In this study, three kinds of thermal treatments were applied to sweet potatoes: steaming (100 °C, 20 min), frying (150 °C, 10 min), and baking (200 °C, 30 min). We analyzed the changes in the physicochemical structure, antioxidant properties, and hypoglycemic activities of sweet potato polysaccharides between untreated and heat-treated samples. The results showed that the polysaccharides of all sweet potatoes (untreated and heat-treated) were composed of pyranose structures, had low protein content, and shared the same monosaccharide composition. Infrared spectra showed that the three thermal processing treatments had no significant effect on the functional groups or chemical bonding of sweet potato polysaccharides. In addition, all four polysaccharides exhibited dose-dependent antioxidant and hypoglycemic activities. The above experimental results suggest that thermal processing did not affect the physicochemical, antioxidant, or hypoglycemic activities of sweet potato polysaccharides.
研究领域:
食品科学
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营养学
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生物化学
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DOI
PubMed
高影响因子
Frontiers in Sustainable Food Systems
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2024
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IF 3.7
Zhenlin Zhang,Yanhong Wang,Xingtang Fang,Xi Chen,Zhichao Yin,Chunlei Zhang
Introduction: The demand for sustainable food packaging materials has led to the exploration of bioactive composite films. This study aimed to prepare and evaluate a composite film made from sweet potato peel polyphenols extract and sweet potato starch (SPS) for its potential use in food packaging.Methods: The composite film was prepared by uniformly dispersing 0.4% sweet potato peel polyphenols in the SPS matrix. Physicochemical properties and functional characteristics were assessed, including mechanical properties, UV barrier, water and gas barrier properties, antioxidant activity, and antimicrobial abilities against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The film's efficacy in food packaging was tested using fresh cherry tomatoes, stored at 4°C, to determine its impact on shelf life.Results: The starch-based sweet potato peel polyphenols film demonstrated enhanced mechanical properties and excellent UV barrier properties. It showed improved water and gas barrier properties and strong antioxidant activity, with clearance rates above 90% for DPPH and ABTS radicals. The film also exhibited effective antimicrobial abilities against the tested bacteria. Food packaging experiments indicated that the film could extend the shelf life of fresh cherry tomatoes to 7 days when stored at 4°C.Discussion: The results suggest that the developed composite film has significant potential as an eco-friendly food packaging material. Its multifunctional properties, including UV protection, barrier enhancement, antioxidant activity, and antimicrobial capabilities, make it a promising candidate for extending the shelf life of perishable foods. The film's performance in slowing spoilage and extending the shelf life of cherry tomatoes highlights its practical application prospects in the food industry.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
CHEMOSPHERE
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2020
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IF 5.778
Melani Purnika Mudugamuwa Arachchige,Taihua Mu,Mengmei Ma
Novel pectin derived from sweet potato residue was modified by high hydrostatic pressure (HHP)-assisted pectinase and then used for Pb 2+ removal from aqueous solutions. The removal characteristics and mechanisms were also investigated. Results showed that modified sweet potato pectin exhibited greater adsorption performances for Pb 2+ than that of natural ones, and showed excellent eco-friendly properties and good potential for adsorption of some other heavy metals (such as Cu 2+ ). The adsorption curves were much more conformed to Langmuir model, and the highest capacity for Pb 2+ adsorption was 263.15 mg/g with 1.00% pectin at pH 7. Chemical adsorption process of pectin for Pb 2+ absorption involved O-containing functional groups (O–H, COO-), cation exchange, and along with electrostatic interactions. Overall, the results in this study indicated that sweet potato pectin modified with HHP-assisted pectinase had the potential to become an environmentally friendly coagulant-flocculant agent for the heavy metal adsorption, especially for Pb 2+ .
研究领域:
食品科学
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环境科学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·1040
·
IF 5.1
Yan Zeng,Jie Wang,Mengxiao Bao,Yue Wu,Zhigang Chen
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough’s water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (ΔH, 22.6 J/g), and short-range ordered structure (0.78). SEM results indicated that the presence of holes in the cross-section of the sweet potato extruded noodles facilitated their rapid rehydration. Overall, the whole-grain sweet potato noodles have great potential in promoting the textural, sensory, and nutritional properties compared to traditional wheat noodles.
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Junren Wen,Yong Sui,Jianbin Shi,Tian Xiong,Fang Cai,Xiaomei Gao,Xin Mei
In this study, the changes in functional properties and binding mechanisms at the molecular level of a non-covalent complex formed between sweet potato leaf polyphenols (SPLPs) and rice bran albumin (RBA) were investigated. Multi-spectral analysis indicated that SPLPs statically quenched the intrinsic fluorescence of RBA, and fitting to a double logarithmic equation revealed that hydrogen bonding constituted the primary driving force behind this interaction. Consequently, the conformational structure, microenvironment, and surface hydrophobicity of RBA were significantly impacted. With 7 μmol/L of SPLPs added to RBA, the emulsifying activity and stability of the complexes were enhanced by 45.71 % and 392.30 %, respectively, compared to RBA. Similarly, the thermal stability of 3,5-diCQA was enhanced by 176.29 %, alongside an improved ultraviolet tolerance. Molecular docking and molecular dynamics simulations clarified that the A0A191ANP5, B8AHL6 and P52428 subunit in RBA has a stronger affinity with the most abundant polyphenols in SPLPs, which was the 3,5-disubstituted caffeoylquinic acid (3,5-diCQA). These findings may furnish a theoretical foundation for the prospective utilization of SPLPs and RBA complex products as functional food ingredients.
研究领域:
食品科学
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分子生物学
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DOI
PubMed
高影响因子
OPTIK
·
2019
·
IF 1.914
Ai-hong Guan,Yong-yang Chao
In this paper, the Terahertz time-domain spectroscopy (THz-TDS) technique was used to quantitatively analyze the alum proportion in sweet potato starch . Terahertz time-domain spectra and frequency-domain spectra of pure sweet potato starch and pure alum and their mixtures were obtained. The absorption coefficient spectrum and refractive index spectrum of the samples were calculated. Results show that alum exhibit unique absorption peaks in the terahertz range, and can thus be identified with its absorption fingerprints in the detection from Sweet potato starch. Differences in the refractive index can also be observed between the alum and the sweet potato starch. The Partial Least Squares (PLS) and the Support vector machine (SVM) algorithm were used to establish the mathematical model between the absorption coefficient and the proportion. Results show that the prediction accuracy can reach 99.8% and 99.9%. Comparing the two predictive models, SVM has a better prediction effect. In all, the THz-TDS system plus SVM method is very promising for the further quantitative analysis of alum in sweet potato starch, with the characteristics of being nondestructive and laborsaving compared to other analytical tools.
研究领域:
食品科学
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光谱学
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分析化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2015
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IF 2.818
Lu Zhang,Zong-cai Tu,Hui Wang,Zhi-feng Fu,Qing-hui Wen,Hai-xia Chang,Xiao-qin Huang
This study aimed to compare the extraction efficiency of dynamic high pressure microfluidization-assisted extraction (DHPMAE) and other commonly used extraction methods on the antioxidant activities (AAs) of sweet potato leaves ( Ipomoea batatas L., SPL), and to identify the antioxidant compounds by HPLC-QTOF-MS 2 . Two highly consumed commercial varieties, orange-fleshed and cream-fleshed sweet potato leaves (OFL and CFL), were taken as materials. OFL was evidenced to be a better antioxidants resource than CFL due to higher polyphenols and AAs. DHPMAE had the best extraction efficiency on total phenolics and total flavonoids , with the values in OFL extract at 16.35 mg GAE/g DM and 16.51 mg RE/g DM, respectively. DHPMAE extract also exhibited the strongest DPPH· and ABTS· + scavenging ability, chelating ability and reducing power. Multiple regression analysis revealed that polyphenols played an important contribution to the AAs of SPL extracts. After successive fractionation of DHPMAE extract by chloroform, ethyl acetate, and n -butanol, the ethyl acetate fraction showed the highest total phenolic (569.38 mg GAE/g Extract) and total flavonoid (43.15 mg RE/g Extract) content, as well as the highest AAs. HPLC-QTOF-MS 2 analysis of the ethyl acetate fraction resulted in identifying 37 compounds including 20 phenolic acids , 12 flavonoids, 3 organic acids, 1 nucleoside and 1 ester, and 20 of them were firstly detected in SPL. Caffeoylquinic acid derivatives and flavonoids were the most abundant antioxidant compounds. The presented results suggested that DHPM might be a promising assisted technology in extracting polyphenols from plants, and SPL could be utilized for the development of functional food.
研究领域:
食品科学
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植物化学
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DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 4
·549
·
IF 4.7
Yue Hao,Mingwang Liu,Hao Ni,Yue Bai,Qingfang Hao,Lei Zhang,Xinxin Kang,Mingsheng Lyu,Shujun Wang
Dextranase (EC 3.2.1.11) is primarily applied in food, sugar, and pharmaceutical industries. This study focuses on using a cold shockEscherichia coliexpression system to express marine dextranase SP5-Badex; enzyme activity increased about 2.2-fold compared to previous expression. This enzyme was employed to produce sweet potato porous starch, with special emphasis on the pore size of the starch. The water and oil adsorption rates of the porous starch increased by 1.43 and 1.51 times, respectively. Extensive Fourier transform infrared spectroscopy and X-ray diffraction revealed that the crystal structure of the sweet potato starch was unaltered by enzymatic hydrolysis. The adsorption capacities of the porous starch for curcumin and proanthocyanidins were 9.59 and 12.29 mg/g, respectively. Notably, the stability of proanthocyanidins was significantly enhanced through their encapsulation in porous starch. After 2.5 h of ultraviolet irradiation, the free radical scavenging rate of the encapsulated proanthocyanidins remained at 95.10%. Additionally, after 30 days of sunlight exposure, the free radical scavenging rate of the encapsulated proanthocyanidins (84.42%) was significantly higher than that (24.34%) observed in the control group. These research findings provide substantial experimental evidence for preparing sweet potato porous starch using marine dextranase.
研究领域:
食品科学
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生物技术
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药学
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材料科学
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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2014
·
IF 3.107
Zhihai Hao,Dongju Wang,Hou Chen,Jinming Sun,Yuanyuan Xu
Sweet potato starch residue (SPSR) was used as starting material to prepare an eco-friendly adsorbent. SPSR was modified by bromoacetyl bromide to obtain a macroinitiator for surface-initiated single electron transfer-living radical polymerization (SI-SET-LRP) of acrylonitrile (AN) catalyzed by La(0)/hexamethylenetetramine (HMTA) in N,N-dimethylformamide (DMF) in the presence of ascorbic acid (VC). The amidoxime (AO) adsorbent was prepared by the reaction of the graft copolymer bromoactylated sweet potato starch (BSPS)/polyacrylonitrile (BSPS-g-PAN) with hydroxylamine. The maximum adsorption capacity for Hg(II) was 4.03 mmol·g–1. This simple method provided a novel approach to recycle and reuse agricultural residues for controlling heavy metal pollution.
研究领域:
环境科学
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材料科学
·
化学工程
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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）