Journal Articles

Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

April 15, 2015

Mary H. Grace, An N. Truong, Van-Den Truong, Ilya Raskin, Mary Ann Lila (2015). Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients. Food Science & Nutrition, 3: 415–424.

Author Affiliations:

Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina

Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina

USDA-ARS, SAA Food Science Research Unit

Department of Plant Biology & Pathology, SEBS, Rutgers University, New Brunswick, New Jersey

Abstract:

Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09–9.46 mg/g) and anthocyanins (0.77–1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products.

Comments are closed.

Connect With Us