Article
Polymer Science
Chit-Swe Chit, Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee
Summary: This study demonstrates the effectiveness of a single-layer coating using chitosan and sodium alginate solutions in improving the storage qualities and shelf-life of fresh-cut purple-flesh sweet potatoes. The coating reduces microbial proliferation, color change, and weight loss, while retaining the total anthocyanin content and total phenolic content of the sweet potatoes. Uncoated samples showed quality deterioration over time.
Article
Nutrition & Dietetics
Liping Dao, Siyang Chen, Xiangyun Sun, Wenyuan Pang, Hengzhe Zhang, Jun Liao, Jiqiang Yan, Jie Pang
Summary: In this study, natural biological macromolecules were used to load active substances and control their release speed in different environments of the human body. The results showed that the prepared pH-sensitive konjac glucomannan/sodium alginate-mesoporous silica loaded naringin gel spheres exhibited the best release rate under simulated small intestinal fluid.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Qibo Zhang, Lu Huang, He Li, Di Zhao, Jinnuo Cao, Yao Song, Xinqi Liu
Summary: This study investigated the effect of sweet potato starch and konjac glucomannan on the properties of plant-based pork rinds. The results showed that appropriate addition of sweet potato starch and konjac glucomannan significantly improved the texture and chewiness of the samples. Furthermore, the addition of sweet potato starch and konjac glucomannan also improved the gel structure and appearance. The 40% sweet potato starch samples and the 0.4% konjac glucomannan samples were considered the most similar to natural pork rinds.
Article
Genetics & Heredity
Danwen Fu, Yahui Chen, Feng Gao
Summary: The upstream transcription regulators of the promoter of IbbHLH2 in purple-flesh sweet potatoes were screened and verified. IbERF1 and IbERF10 were identified as key transcription regulators involved in anthocyanin biosynthesis. Gene expression levels of transcription regulators, transcription factors, and structural genes in different stages of purple and white-fleshed sweet potatoes were analyzed.
Article
Food Science & Technology
Mouluda Sohany, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Nor Nadiah Abdul Karim Shah, Yus Aniza Yusof
Summary: In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch and sweet potato peel, and commercial purple sweet potato anthocyanin was incorporated into the films. The addition of anthocyanin resulted in increased thickness, water solubility, and swelling degree, as well as decreased tensile strength and tensile modulus but increased elongation at break of the films. The films showed the fastest color migration in acidic conditions and successfully monitored chicken freshness.
Article
Biochemistry & Molecular Biology
Ming-Cheng Chiang, Ying-Chung Liu, Bo-Yi Chen, Dai-Lin Wu, Chia-Lian Wu, Chun-Wen Cheng, Wen-Lung Chang, Huei-Jane Lee
Summary: Purple sweet potato (PSP) powder can reduce oxidative stress and inflammation. A study developed an animal model of high fat diet (HFD)-induced dry eye disease (DED) and found that adding 5% PSP powder to the diet mitigated the effects of HFD-induced DED by preserving lacrimal gland (LG) function and structure. The PSP treatment regulated oxidative stress and lipid homeostasis in the LG.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Sixue Tang, Juan Kan, Rui Sun, Huahao Cai, Jinhai Hong, Changhai Jin, Shuai Zong
Summary: The study found that anthocyanins from purple sweet potato had a significant alleviative effect on doxorubicin-induced cardiotoxicity, reducing the release of inflammatory factors and cardiac injury markers. In animal experiments, it also showed a protective effect on the heart.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Environmental Sciences
Li Zhou, Chaoqin Zhang, Yu Qiang, Min Huang, Xiangmei Ren, Yuanhong Li, Jihong Shao, Lichun Xu
Summary: The study demonstrated that APSP can protect against lead-induced reproductive toxicity in male mice by attenuating testicular injury, improving sperm count and motility, reducing sperm abnormality rate, restoring antioxidant levels, inhibiting lipid peroxidation, and modulating the JNK signaling pathway.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2021)
Article
Plant Sciences
Zhiyuan Ning, Kangdi Hu, Zhilin Zhou, Donglan Zhao, Jun Tang, Hong Wang, Lixia Li, Chen Ding, Xiaoyan Chen, Gaifang Yao, Hua Zhang
Summary: The transcription factor IbERF71 forms a regulatory complex IbERF71-IbMYB340-IbbHLH2 that co-regulates anthocyanin accumulation by binding to the IbANS1 promoter in purple-fleshed sweet potatoes. This study provides a new regulatory network of anthocyanin biosynthesis and insights into the color development of purple-fleshed sweet potatoes.
PLANT CELL REPORTS
(2021)
Article
Food Science & Technology
Pradeepika Chintha, Namrata Giri, Krishnakumar Thulasimani, Moothandassery Sankarakutty Sajeev, Shanavas Safiya
Summary: The study demonstrates that vacuum frying technology can be used to produce low-fat and anthocyanin-rich purple sweet potato chips with high retention of nutritional content and reduced oil content. This has significant implications for meeting consumer demands for snacks with high functional value.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Julie-Anne Fenger, Gregory T. Sigurdson, Rebecca J. Robbins, Thomas M. Collins, M. Monica Giusti, Olivier Dangles
Summary: The study found that anthocyanins from red cabbage and purple sweet potato exhibit different coloring properties with metal ions due to structural differences, and acylation by noncoordinating acyl residues favored metal binding. Kinetic analysis showed the formation of metal-anthocyanin complexes of 1:1, 1:2, and 1:3 stoichiometries.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Xiaorui Lv, Jianlou Mu, Wenxiu Wang, Yaqiong Liu, Xiaomin Lu, Jianfeng Sun, Jie Wang, Qianyun Ma
Summary: This study investigated the copigmentation reactions between purple sweet potato anthocyanins and phenolic acids or fatty acids. The results showed that copigmentation with tannic acid had the strongest color enhancement effect, attributed to its small energy gap and abundant phenolic aromatic groups. Quantum mechanical calculations revealed the importance of hydrogen bonds and van der Waals force interactions in copigmentation. This study expands our understanding of the properties of purple sweet potato anthocyanins and their potential applications.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
[Anonymous]
Summary: A pH-sensitive intelligent indicator film was developed for monitoring chicken freshness. The film's color can reflect the freshness of the chicken, and the addition of purple sweet potato peel extracts improves the compactness and crystallinity of the film, as well as its water and light barrier abilities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Siyao Liu, Zhongxiang Fang, Ken Ng
Summary: Colon targeted delivery of polyphenols is a promising approach in reducing the risks of colonic diseases. In this study, alginate microgels were fabricated and filled with native Konjac glucomannan (KGM) or degraded KGM (DKGM: hydrothermal decomposition for 20 min (KMG20) or 60 min (KMG60)), and coated with chitosan. The encapsulation efficiency and release behavior of the loaded microgels were studied. The results showed that KGM60 had the best performance in terms of low release and high encapsulation efficiency, making it a promising filling material for colon-targeted delivery of quercetin.
Article
Chemistry, Physical
Chaehoon Lee, Francesca Volpi, Giacomo Fiocco, Maduka L. Weththimuni, Maurizio Licchelli, Marco Malagodi
Summary: This study tested the ability of hydrogels based on sodium alginate and konjac glucomannan polysaccharides to remove synthetic soiling and sweat from the surface of laboratory mock-ups. The polysaccharide hydrogels showed promising cleaning effectiveness on both smooth and rough surfaces of wood.
Article
Food Science & Technology
Yun Li, Jianhui Xiao, Jin Tu, Lili Yu, Liya Niu
Summary: Matcha can enhance the antioxidant capacity of rice noodles, reduce starch digestibility and glycemic index, and form dense microstructures, thus improving the nutritional properties and eating qualities of the food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)