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

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

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.

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

Microstructure and In Vitro Beta Carotene Bioaccessibility of Heat Processed Orange Fleshed Sweet Potato

2009 ◽  
Vol 64 (4) ◽  
pp. 312-318 ◽  
Author(s):  
Gaston A. Tumuhimbise ◽  
Agnes Namutebi ◽  
John H. Muyonga
Keyword(s):  
Sweet Potato ◽  
Beta Carotene ◽  
Orange Fleshed Sweet Potato

Influence of Pre- and Postharvest Factors on β-Carotene Content, Its in Vitro Bioaccessibility, and Antioxidant Capacity in Melons

2010 ◽  
Vol 58 (3) ◽  
pp. 1732-1740 ◽  
Author(s):  
Carla Maria Wolbang ◽  
Davinder Pal Singh ◽  
Stephen Richard Sykes ◽  
Jennifer Kay McInerney ◽  
Anthony Richard Bird ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Carotene Content ◽  
In Vitro Bioaccessibility ◽  
Β Carotene
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