Blanching, cooking, and ethanol are effective strategies for preserving biofunctional compounds in purple-fleshed sweet potato powder

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-01-10 DOI:10.1016/j.fbp.2025.01.005

Gabriel Monteiro da Silva , Rossana Maria Feitosa de Figueirêdo , Alexandre José de Melo Queiroz , Eugênia Telis de Vilela Silva , Henrique Valentim Moura , Aline Priscila de França Silva , Newton Carlos Santos , Flávia Carolina Alonso Buriti , Ana Júlia de Brito Araújo Carvalho , Marcos dos Santos Lima

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引用次数: 0

Abstract

The present study investigated the impact of blanching (BP) and cooking (CP) pre-treatments, combined with ethanol immersion (BEP and CEP, respectively), on the retention of bioactive compounds, antioxidant activity, and stability of purple-fleshed sweet potato powder during convective drying (80°C) and accelerated storage (20, 30, and 40 °C) for 28 days. The pre-treatments significantly (p < 0.05) influenced the color parameters, with ethanol-treated samples exhibiting higher a* and C* values, indicating enhanced red hue and color saturation. The CEP pre-treatment was notable for preserving and increasing total phenolic content (TPC) (875.69 mg GAE/100 g), total tannins (TT) (1049.73 mg/100 g), and anthocyanins (88.51 mg/100 g), while BP was more effective in preserving flavonoids (103.92 mg/100 g). Antioxidant capacity, measured by DPPH, ABTS, and FRAP assays, varied across pre-treatments, with CEP demonstrating the highest values in DPPH and FRAP, and blanching followed by BEP in ABTS. HPLC analysis revealed higher concentrations of procyanidin A2, kaempferol, hesperidin, petunidin 3-glucoside, and chlorogenic acid in the BEP and CEP samples. During accelerated storage, bioactive compounds degraded more rapidly at higher temperatures (40 °C), with the degradation kinetics following zero-order and first-order models. The temperature range between 20 °C and 30 °C had a more pronounced impact on the degradation rate. Activation energy (Ea) values varied among pre-treatments, with BEP requiring the least energy for TPC and TT degradation, while CP showed the lowest Ea for anthocyanins and flavonoids. Thermodynamic analysis revealed endothermic, non-spontaneous degradation reactions with high molecular organization. These findings suggest that appropriate pre-treatment strategies can enhance the production processes of functional ingredients, promoting quality, functionality, and sustainability in the food industry.

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焯水、蒸煮和乙醇是保存红薯粉中生物功能化合物的有效方法

本研究研究了焯水（BP）和蒸煮（CP）预处理（分别结合乙醇浸泡（BEP和CEP））对红薯粉在对流干燥（80℃）和加速储存（20、30和40℃）28天中生物活性物质的保留、抗氧化活性和稳定性的影响。预处理对颜色参数有显著影响（p <； 0.05），经乙醇处理的样品a*和C*值较高，表明红色色调和颜色饱和度增强。CEP预处理对总酚（TPC）（875.69 mg GAE/100 g）、总单宁（TT）（1049.73 mg/100 g）和花青素（88.51 mg/100 g）的保存和提高效果显著，而BP预处理对黄酮类化合物（103.92 mg/100 g）的保存效果更显著。通过DPPH、ABTS和FRAP测定的抗氧化能力在不同的预处理过程中有所不同，CEP在DPPH和FRAP中显示出最高的值，而在ABTS中，焯水后是BEP。HPLC分析显示，BEP和CEP样品中含有较高浓度的原花青素A2、山奈酚、橙皮苷、马缨草苷3-葡萄糖苷和绿原酸。在加速储存过程中，生物活性化合物在较高温度下（40 °C）降解速度更快，降解动力学遵循零级和一阶模型。温度在20 °C ~ 30 °C范围内对降解速率的影响更为显著。不同预处理的活化能（Ea）值不同，BEP降解TPC和TT所需的活化能最少，CP降解花青素和黄酮类化合物所需的活化能最低。热力学分析揭示了吸热、非自发的高分子组织降解反应。这些发现表明，适当的预处理策略可以提高功能性成分的生产过程，促进食品工业的质量、功能性和可持续性。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.