Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato

2010 ◽  
Vol 58 (20) ◽  
pp. 11090-11096 ◽  
Author(s):  
Anton Bengtsson ◽  
Christian Brackmann ◽  
Annika Enejder ◽  
Marie Larsson Alminger ◽  
Ulf Svanberg
Keyword(s):  
Sweet Potato ◽  
Thermal Processing ◽  
In Vitro Bioaccessibility ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

2009 ◽  
Vol 57 (20) ◽  
pp. 9693-9698 ◽  
Author(s):  
Anton Bengtsson ◽  
Marie Larsson Alminger ◽  
Ulf Svanberg
Keyword(s):  
Sweet Potato ◽  
In Vitro Bioaccessibility ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

2012 ◽  
Vol 67 (3) ◽  
pp. 262-270 ◽  
Author(s):  
Carlos M. Donado-Pestana ◽  
Jocelem Mastrodi Salgado ◽  
Alessandro de Oliveira Rios ◽  
Priscila Robertina dos Santos ◽  
André Jablonski
Keyword(s):  
Antioxidant Capacity ◽  
Sweet Potato ◽  
Thermal Processing ◽  
Ipomoea Batatas ◽  
Total Phenolics ◽  
Orange Fleshed Sweet Potato

scholarly journals Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 135-142
Author(s):  
Sonia Gallego-Castillo ◽  
Alfredo Adolfo Ayala-Aponte
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Sweet Potatoes ◽  
Pre Treatment ◽  
Physical Changes ◽  
Orange Fleshed Sweet Potato ◽  
Lower Loss ◽  
Cylindrical Samples ◽  
Intense Color ◽  
Β Carotene

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

scholarly journals Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.)

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 215 ◽  
Author(s):  
Zhijun Pan ◽  
Yiming Sun ◽  
Fangyuan Zhang ◽  
Xinbo Guo ◽  
Zhihua Liao
Keyword(s):  
Sweet Potato ◽  
Thermal Processing ◽  
Thermal Process ◽  
High Performance ◽  
Vitamin A Deficiency ◽  
Significant Loss ◽  
Thermal Impact ◽  
Total Carotenoids ◽  
Microbial Assay ◽  
Β Carotene

Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.

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