Abstract
The supply of food products that present adequate nutritional quality is extremely important for maintaining the health of the population. Thus, different techniques have been used to obtain biofortified foods, with the aim of combating malnutrition caused by the absence of essential micronutrients, especially in the poorest populations. This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification of cultivars and biofortification actions to obtain biofortified OFSP by conventional breeding are presented as affordable strategies to supply β-carotene to alleviate vitamin A deficiency, without having ethical dilemmas related to transgenics. Studies using OFSP have shown promising results in obtaining foods with high levels of carotenoids. However, biofortified species must be validated for crop production viability, target micronutrient bioavailability and bioaccessibility, as well as the effect of processing on nutrients, so that the benefits to human health are effectively achieved.
Highlights
Malnutrition is related to a lack of food and to the low intake of micronutrients essential for the healthy functioning of the human body
This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds
The identification of cultivars and biofortification actions to obtain biofortified OFSP by conventional breeding are presented as affordable strategies to supply β-carotene to alleviate vitamin A deficiency, without having ethical dilemmas related to transgenics
Summary
Malnutrition is related to a lack of food and to the low intake of micronutrients essential for the healthy functioning of the human body. The biofortification of orange-flesh sweet potato (OFSP) with β-carotene is considered an affordable strategy in tackling VA deficiency, since these potatoes are produced and consumed in several countries[12]. In this way, food technology has been improved to ensure that food processing results in quality and quantity products for the population. Embrapa has been actively working to launch varieties obtained by conventional breeding that, in addition to the high levels of β-carotene, maintain the characteristics and yield of the species. Chávez et al.[27] selected 2.457 cassava root genotypes from more than 20 countries, obtaining β-carotene levels ranging from 0.102 to 1.040 mg 100g-1 fresh weight (f/w). Beauregard would supplement the recommended dietary allowance (RDA) of pro-VA for adults[59]
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