Alternatively, the vibration of a rotating screen is employed to remove large-sized mud particles and sand, and then high-pressure water is used to rinse the potatoes (Kang et al., 2002). 113, 859871. However, the sweet potato processing industry in China has developed slowly because of various problems, such as a low processing rate, limited finished products, and few processing components. In this chapter, the background for developing, technologies and key points in manufacturing, methods of preparing bread, biscuits, noodles, and thick slurries with sweet potato granules were described. Thus, before manufacturing of sweet potato granules, sweet potatoes damaged by worms, with black spots, and showing decay need to be manually removed. See Degree of number-average DP (DPn) DPPH. 88 (12), 21252133. Influence of dietary fiber addition on sensory and rheological properties of yogurt. J. Antioxidant properties of Amaranthus hypochondriacus Seeds and their effect on the liver of alcohol-treated mice. 0.05). The TPCs of chlorogenic acids from Jishu No. Cereal Food Ind. Ethanol is a widelychosen organic solvent because it is cheap and environmentally nontoxic Advantages: lower energy consumption, simple processes, and high-product yields Pretreatments of raw materials with cellulase and pectinase can break the plant cell wall and macromolecules, making the chlorogenic acids in cells more soluble Advantages: high product yield and high purity Supercritical fluid extraction When the extraction agent (usually CO2) is above the critical temperature and pressure, the solubility is enhanced and components with different polarities, boiling points and molecular weights can be successively extracted by the extraction agent Advantages: high purity High hydrostatic pressure extraction At room temperature with 100 to 1000 MPa hydrostatic pressure in the extraction system, the extraction solvent quickly penetrates to the interior of the cell, promoted by the pressure, and the pressure can also cause cell deformations and ruptures, resulting in intracellular chlorogenic acids dissolving Advantages: short extraction time Microwaveassisted extraction During microwaving the inner tissue of the plant is rapidly heated and broken, so that the chlorogenic acids in the tissue cells are fully expelled Advantages: simple, fast and efficient process, conserves energy and is environmentally conscious The mechanical effect of ultrasound is used to break the cell, and the chlorogenic acids can penetrate into the solution from the plant cell Advantages: short extraction time, high yield, simple process, large handling capacity, and easily realized industrial production Organic solvent extraction Enzymatic hydrolysis Ultrasonicassisted method Disadvantages: long production cycle and large amount of waste water Disadvantages: long extraction time, large solvent usage amount, and difficult to recycle Disadvantages: high cost, effect of the reaction system on enzyme activities and poor reproducibility Disadvantages: high technology and equipment costs, large operational energy consumption and low yields Disadvantages: expensive equipment, and inability to realize industrial production Disadvantages: expensive equipment Disadvantages: poor equipment stability inclusion, organic solvent, membrane separation, resin, and chromatography, and some methods cannot be widely used because of cumbersome processes, complex operations, poor separations, and purification effects. The ORAC of chlorogenic acids from sweet potato leaves increased as the sample concentrations rose. Asano, T., Saito, Y., Kawakami, M., et al., 2002. 54, 71677174. They will have a vast market because of their applications in nontoxic makeup and their antioxidant capacity. 192 Sweet Potato Processing Technology 1.4.2 Pectin Hydrolysis and Extraction Protopectin hydrolysis and extraction are the key steps in pectin preparation, and, normally, the same solvent is used in both steps. The colorimetric method mainly adopts an m-phenylenediamine sulfate-cresol method but the accuracy is low. Natural pectins with different degrees of esterification can be divided into high methoxyl pectin ($50%) and a low-methoxyl pectin (#50%). Food Hydrocolloids 22, 13261336. J. J. When the pectin concentration was 1.00 mg/mL and the treatment time was 24 h, the inhibitory rates of unmodified, thermal-modified, and pH-modified pectins were 21.57%, 24.62%, and 29.68%, respectively (Fig. Physiological properties and characteristics of dietary fiber. Sweetpotato cultivars differ in efficiency of wound healing. See Thermal death time method (DZ model) E EAI. Anthocyanins can scavenge oxygenfree radicals, reduce the lipid peroxide levels in blood and liver, and prevent liver damage induced by DMA, T-BHP, and APAP (Choi et al., 2009, 2010). (Lam. In addition, animal and clinical experimental results showed that sweet potato anthocyanins can be ingested in their complete molecular forms and increase the serums antioxidant capacity (Tomoyuki et al., 2006). J. The dynamic adsorption curve is shown in Fig. 4.45H), the emulsion particle size increased, but only slightly to 12.83 m. The operation of the titration method is simple. 5 (1), 8892 (in Chinese). The plates were incubated under 5% CO2 and 37 C conditions for 24 h. After that, the culture medium was abandoned, and the cell monolayer of cells was removed by scraping with yellow micropipette tips. 20 mL of each solution was placed in a 20 mL glass test tube and the tubes were incubated in 25, 40, 60, 80, and 100 C water baths. Purification of soluble rice bran fiber using ultrafiltration technology. For HT-29 cells (Fig. Chem. Sweet Potato Pectin 201 SECTION 2: PRODUCTION TECHNOLOGY OF SWEET POTATO PECTIN At present, acid extraction is commonly used to extract pectin during industrial production. Aqueous two-phase extraction of lactic acid: optimization by response surface methodology. Zheng et al. To some extent, pectin could activate the receptor gene, and the expression of prostaglandin E2, by inhibiting the peroxidase proliferation in rats injected with azoxymethane, enhance the production of prostaglandin E3 and induce the apoptosis of colon cancer cells (Vanamala et al., 2008). Food Chem. 31 (5), 964969 (in Chinese). The relationship of anthocyanin thermal degradation Ea, and the temperature was fitted to the Arrhenius equation (R2 5 0.9937), the H and S values corresponded to the EyringPolanyi model (R2 5 0.9923), and the Ea, H and S values of anthocyanins in 10% ethanol were 78.53 kJ/mol, 72.41 kJ/mol/K, and 188.37 kJ/mol/K, respectively. Many references showed that the degradation kinetics of anthocyanins from black currant juice (Harbourne et al., 2008), purple corn (Yang et al., 2008a,b), raspberry (Verbeyst et al., 2011), purple potato (Nayak et al., 2011), and bilberry flower (Moldovan et al., 2012) fitted a first-order reaction kinetics model. Food Compos. 121 (2), 185191. (2004) found that pectin could promote the excretion of lead from rats and reduce thyroid damage caused by lead. increased to 1.0 M (Fig. However, with a further increase in the ethanol concentration, a decline in the partition coefficient was observed (Fig. Food. 8 (1), 113116. 48 (4), 778785. See Superoxide dismutase (SOD) Sodium bicarbonate, 273 Solid-to-solvent ratio, 63 Solubility of sweet potato protein, 9294 pH and NaCl on, 9394 pH value on, 93 salt species on, 94 of sweet potato starch, 1112 Soluble dietary fiber (SDF), 125 Soluble sweet potato protein, 107109 Solvent extraction, 286287, 290 on extraction of sweet potato protein on extraction yield, 5859, 59t protein in sweet potato, 58 purity, 5859, 59t Sorbitol, 389 Sour liquid, 1617 Sporamin, 5253, 89 amino acid sequences, 54t three-dimensional structure model, 54f 425 Spray drying method, 193, 269 Stability of chlorogenic acids, 391398 effects of heat treatments, 393396, 395f effects of light, 396398, 397f effect of pH, 392393, 393f ratio of starches, 34 Staple foods, sweet potato dietary fiber in, 174175 Starch noodles and vermicelli. Kirca et al. 1.3.2 Estimation of the Degree of Esterification The degree of esterification of pectin refers to the percentage of esterified galacturonic acids out of the total galacturonic acid residues, and it usually represents the degree of methoxylation. SECTION 5: THE APPLICATIONS OF SWEET POTATO DIETARY FIBER Sweet potato dietary fiber can be used for baked foods, beverages, meat products, and other foods. 1.2.3 Antimutation and Anticancer Activities Chlorogenic acids can generate anticancer effects through several mechanisms, including adjusting the cell cycle, inducing apoptosis, and inhibiting cell growth. J. Yangtze Univ. Therefore, the processing technology of the fermented sweet potato freeze-dried sugar-free food is adopted, sweet potatoes are cooked and then are beaten into potato pulp, the fermentation bacteria agent is adopted for carrying out lactic acid treatment, and dehydration and drying are carried out under the vacuum freezing condition, so that the finished product has unique flavor, crisp mouthfeel, less nutrient loss, no sugar addition and more easily absorbed and utilized by human bodies. Technol. The single- and double-substituted CQAs in chlorogenic acids can inhibit the secretion of histamine, thus inhibiting the activity of HIV synthase, which then inhibits cancer cell reproduction (Mahmood et al., 1993). Effects of soybean oligosaccharides and soybean peptides on blood lipid metabolism in rats. The medium was cultured in an incubator under the conditions of 5% CO2 and 37 C. The culture medium was replaced every 2 days and passaged once every 4 days. Extraction and characterization of purple sweet potato colour. and 20.36% when compared with the respective unmodified pectintreated cells. Fernandez, M.L., Lin, E.C.K., Trejo, A., Mcnamara, D.J., 1994. Nutr. Research progress in pectic polysaccharides. Mathew, S., Menon, P.V., Kurup, P.A., 1985. Nilufer et al. The development of new resources for chlorogenic acid extractions, which may aid in the comprehensive utilization of waste materials, has great environmental significance; 2. Glycosci. See Reactive oxygen species (ROS) RVU. Sweet Potato Anthocyanins 351 Nayak, B., Berrios, J.D.J., Powers, J.R., et al., 2011. Post-harvest processing of sweet potato involves grading and sorting, cleaning, peeling, drying or secondary processing and storage. Lairon, D., Play, B., Jourdheuil-Rahmani, D., 2007. It is considered to be the most valuable material in free radical-scavenging, antitumor and antiaging processes, immunity enhancing processes, and inflammation inhibition (McCord et al., 1969). When the NaCl concentration was less than 0.3 M (Fig. Food Eng. Carbohydr. The optical microscopy observations confirmed the above results. Galisteo, M., Morn, R., Rivera, L., Romero, R., Anguera, A., Zarzuelo, A., 2010. Our results were in good agreement with those of Li et al. The viscosity was 3.44 cP rpm at a 3% NaCl concentration. 1.2.4.3 Antiatherosclerosis Purple sweet potato alcohol extract could enhance the Fe31-reducing ability, reduce the MDA content, and improve the low-density lipoprotein (LDL) content. Thus, chlorogenic acids have the potential to be widely used in the research and development of antitumor drugs. Complications 16 (2), 133138. When the pH increased from 2.0 to 7.0, the pectin emulsion particle size first decreased and then increased. 3.4 ANTICANCER ACTIVITIES OF CHLOROGENIC ACIDS FROM SWEET POTATOES The anticancer activities of chlorogenic acids, which have significant inhibitory effects on colorectal, liver and laryngeal cancers, have been widely confirmed and are considered to be effective chemical protective agents against cancer. 20 (4), 277280. When the emulsions NaCl concentration was 0.05 M (Fig. A processing technology of a fermentation type sweet potato freeze-dried sugar-free food comprises the following steps: selecting sweet potato raw materials of proper varieties, cleaning the sweet potato raw materials, curing, peeling, pulping, inoculating, fermenting, homogenizing, freezing, dehydrating, slicing, and packaging finished products. Med. rates of the TPCs of Jishu No. 978--12-812871-8, 0128128712. Thus, it can be developed into therapeutic and health care-related products. Li et al. When the injection volume was 5 BV, the TPC of the effluent solution was 0.2 mg CAE/mL, which was a tenth of the initial concentration. The resin was defined as being at adsorption equilibrium when the TPC of the eluted solution was a tenth of the initial sample solution and the total volume of the eluted solution was at the dynamic handling capacity of the resin. Terahara, N., Shimizu, T., Kato, Y., et al., 1999. 1. Chen, W.P., Mao, T.J., Fan, L., et al., 2011. Reyes and Cisneros (2007) reported that the thermal degradation Ea values of purple potatoes, red potatoes, carrots, and purple grapes at pH 3 were 72.49, 66.7, 75.03, and 81.34 kJ/mol, respectively. Tuma, D.J., Sorrell, M., 2004. As the pectin concentration increased, the viscosity of the emulsion increased. SECTION 2: THE PREPARATION OF SWEET POTATO ANTHOCYANINS 2.1 THE EXTRACTION OF SWEET POTATO ANTHOCYANINS ATPE has been widely applied to the separation of biomacromolecules, such as proteins and antibiotics, because of its mild conditions and high capacity. 5.1.2 The Physicochemical Properties of Bread With increases in the added amounts of sweet potato dietary fiber and sweet potato residues, the volume and specific volume of bread decreased, but the weight increased. Practical application of aqueous two-phase partition to process development for the recovery of biological products. Vitaminol. Anti-hepatitis B virus activity of chlorogenic acid, quinic acid and caffeic acid in vivo and in vitro. The amount of milk powder used was 13%. Hosseinian, F.S., Li, W., Beta, T., 2008. Effect of concentration, pH, and salts on the emulsifying properties. All groups were fasted for 4 h, and then the mice were anesthetized by injecting 60 mg/kg body weight of pentobarbital sodium into the abdominal cavity. This page intentionally left blank APPENDIX 1 Production Line of Sweet Potato Protein This page intentionally left blank APPENDIX 2 Production Line of Sweet Potato Dietary Fiber This page intentionally left blank APPENDIX 3 Production Line of Sweet Potato Pectin This page intentionally left blank INDEX Note: Page numbers followed by f and t refer to figures and tables, respectively. 12 (4), 10101013. J. Inst. At pH # 3, the color (red) did not change significantly before and after treatment, while the colors of the anthocyanin solutions at pH 4 and 5 were light red, becoming slightly purple after heating. The effects of Ca21 on pectin emulsifying properties were related to its ability to change the pectin molecular structure. CP Kelco ApS, Denmark. The Philippines is an important sweet potato producer and consumer country, and sweet potato and sweet potato starch have contributed to the economic growth of the Philippines. J. Natl. Preparation, properties and application of high activity corn dietary fiber. 59 (5), 1242S1247S. Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas. In addition, anthocyanins are widely used as natural pigment around the world, with the majority of countries (including the United States of America, China, Japan, and the European Community) allowing their use as food colorings, in place of synthetic pigments, because of their safety. Zhai, Y.Q., Li, C.Q., Li, J.G., et al., 2012. Studies on extraction of artemisinin from sweet wormwood (Artemisia annua) by supercritical carbon dioxide. When the pectin concentration was 0.5%, the gel hardness was 7.70 g, and when the pectin concentration was 3.0%, the hardness reached to 84.53 g. Gel adhesiveness and chewiness increased along Sweet Potato Pectin 237 Table 4.4 Effects of Pectin Concentration on Gel Texture Concentration (% w/v) Hardness (g) Adhesiveness Chewiness 0.5 7.70 6 0.88 2.69 6 0.71 0.79 6 0.28d 1.0 21.84 6 2.25 1.5 45.47 6 3.41d 28.66 6 2.37b 25.02 6 4.66b 2.0 58.48 6 3.29 c 36.66 6 3.12 a,b 33.34 6 3.55a 2.5 75.28 6 2.79 b 42.44 6 4.01 a 40.13 6 3.78a 3.0 84.53 6 3.37a 43.88 6 3.96a 41.19 6 4.06a f e d 12.91 6 1.06 c 9.83 6 0.77c Concentration (% w/v) Tackiness Elasticity Recovery rate 0.5 0.35 6 0.08b 0.29 6 0.02b 0.49 6 0.05a 1.0 0.59 6 0.11a,b 0.76 6 0.11a 0.34 6 0.03b 1.5 0.63 6 0.05 0.87 6 0.08 a 0.023 6 0.005c 2.0 0.63 6 0.09a,b 0.91 6 0.04a 0.017 6 0.007c 2.5 0.56 6 0.04 a 0.95 6 0.02 a 0.020 6 0.004c 3.0 0.52 6 0.04 a 0.94 6 0.02 a 0.015 6 0.001c a,b Values followed by the same letter in the same column are not significantly different (P . The adsorption capacity rose as the original TPC increased if the original TPC was less than 2.0 mg CAE/mL. The bend-to-break rate becomes lower and then higher as the size increases. Although there are many studies on the antioxidant activities of chlorogenic acids at home and abroad, these studies are cursory. Therefore, we used hydrochloric acid to extract pectin from sweet potato pulp. Biosci. The results of this method were similar to that using 96% ethanol at 40 C for 8 h. Traditional solvent extraction processes have widespread applications, but there is still the potential to improve. Compared with the model group, the ADH activity level of the anthocyanin groups increased significantly (P , 0.05). Eiro, M.J., Heinonen, M., 2002. Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. 4.27). Hand. J. Nutr. Alcohol consumption results in an imbalance in the bodys antioxidant system, which causes the formation of oxidative stress. The purification process of chlorogenic acids from sweet potato leaves was studied. The mixture was allowed to cool to room temperature. Thus, the number of pectin molecules attached to the emulsified particles decreased. 8, 1921 (in Chinese). While the hydrophilicity of pectin is strong, it can extend into the aqueous solution. Molecular characterization, physico-chemical and functional properties of tomato fruit pectin. Food Compos. Activities of antioxidant enzymes induced by ethanol exposure in aldehyde dehydrogenase 2 knockout mice. The developed products were rated high in sensory scores and consumer acceptability tests. Medina, I., Gallardo, J.M., Gonzlez, M.J., et al., 2007. In addition, the clear hydroxyl radical ( OH), superoxide anion radical (O2 ) and DPPH scavenging abilities of the anthocyanins reached 85%, 75%, and 99%, respectively, at a 5 mg/mL concentration (Yao, 2009). 1.5.2.2 Gel Properties of Pectin Pectin can be used as a gelling agent in the food processing industry, especially in preserved fruits, jellies, and jams. 0.05). At present, snack foods processed by taking sweet potatoes as raw materials mainly comprise products such as dried sweet potatoes, preserved sweet potatoes, mashed sweet potatoes, potato chips and the like, most of the snack foods adopt processing technologies such as baking, sugaring, stewing, frying and the like, and the snack foods are low in processing level and low in product grade. Cookie Settings, Terms and Conditions Food. Changes in gut microbiota control metabolic endotoxemia-induced inflammation in high-fat dietinduced obesity and diabetes in mice. 3.2 THE EFFECTS OF HIGH PRESSURE ON THE THERMAL STABILITY OF ANTHOCYANINS The anthocyanin crude extract was diluted 10-fold into 15 parts, and 10 mL of each was separately placed into pressurized plastic bags. Glucose and galactose as hexoses, and rhamnose, arabinose and xylose as pentoses, are the sugars that most commonly form part of the anthocyanidin. Compared with the model group, the levels of serum TCH and TG in low-dose, middle-dose, and high-dose anthocyanin groups decreased significantly (P , 0.05). Dis. Jung, J.K., Lee, S.U., Kozukue, N., et al., 2011. (A) At varying liquidsolid ratios and ammonium sulfate concentrations, (B) at varying liquidsolid ratios and pH values, (C) at varying ethanol concentrations and pH values, (D) at varying ammonium sulfate concentrations and pH values. Statistically designed optimisation of enzyme catalysed starch removal from potato pulp. 5.4 YOGURT PRODUCTS As a stabilizer in fruit yogurt, compared with starch and other vegetable gums, pectin provides an excellent flavor and texture. 4.45L), fresh emulsion particle sizes were 10.27, 9.89, 9.36, and 10.01 m, respectively. Chin. The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer. Effects of the extracts and an active compound curcumenone isolated from Curcuma zedoaria rhizomes on alcohol-induced drunkenness in mice. J. Jiangxi Food Ind. Halliwell, B., Gutteridge, J.M.C., 1999. 2.4.2 Static Adsorption and Desorption Test of AB-8 Macroreticular Adsorbent Resin 2.4.2.1 Determination of Static Adsorption and Desorption Performance Exactly 2 g of the pretreated AB-8 macroporous resin was put into a 250 mL triangular flask and 50 mL of crude chlorogenic acid solution (TPC, 1.0 mg CAE/mL) was added. 4.3.3 Effects of Emulsion Particles on the Adsorption of Pectin 4.3.3.1 Effects of the Pectin Concentration and Oil-Phase Volume Fraction on the Adsorption of Pectin to Emulsion Particles The pectin concentration and oil-phase volume fraction had significant effects on the adsorption of pectin to emulsion particles (Fig. As shown in Fig. Food Eng. Data on the same broken lines that were not significantly different are represented by the same letter (P , .05). Girennavar, B., Yang, S., Yoon, H.G., et,! 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