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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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.