Potato Color Research Articles

The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.

One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.

Cyclic variable temperature conditioning-maintained storage quality of sweet potatoes by enhancing antioxidant activity

The study investigated the effect of cyclic variable temperature conditioning (CVTC) on the quality parameters of sweet potatoes and their relationship with the antioxidant system (phenols synthesis and reactive oxygen species metabolism). Results showed that CVTC maintained the color and normal respiratory intensity of sweet potatoes and reduced the accumulation of malondialdehyde (MDA) during storage. In detail, total phenols content (TPC) and total flavonoids content (TFC) in CVTC group were significantly higher than those in control (CK), cold storage (CS), and high temperature conditioning (HTC) groups at 8 d, with increases of 17.58% and 85.12% from day 0, respectively. Additionally, phenylalanine ammonia lyase (PAL) and hydroxycinnamoyl transferase (HCT) activities in CVTC group were significantly higher than those in CK, CS, and HTC groups at 8 d. These results showed that CVTC activated the synthesis of phenols by activating the key enzymes activities, resulting in a significant increase in total phenols and flavonoids contents. Besides, CVTC improved the superoxide anion scavenging capacity of sweet potatoes and promoted the decomposition of hydrogen peroxide (H2O2). Meanwhile, superoxide dismutase (SOD) and catalase (CAT) activities in CVTC group were significantly higher than those in CK, CS, and HTC groups in the late storage period. In conclusion, CVTC enhanced the antioxidant activity of sweet potatoes by regulating the phenols synthesis and reactive oxygen species metabolism to maintain their postharvest quality.

Detection of Anthocyanins in Potatoes Using Micro-Hyperspectral Images Based on Convolutional Neural Networks.

The color potato has the function of both a food and vegetable. The color potato not only contains various amino acids and trace elements needed by the human body but also contains anthocyanins. Anthocyanins have many functions, such as antioxidation, inflammation inhibition, vision improvement, and cancer prevention, so colored potatoes are deeply loved by consumers and have good market prospects. However, at present, the detection of anthocyanin content in color potatoes mainly depends on chemical methods, which are time-consuming and laborious, so it is necessary to study a fast and accurate detection method. In this study, microscopic hyperspectral equipment was used to collect the spectral information of the outer skin and inner skin of potatoes. The original spectrum, pretreatment spectrum, and characteristic spectrum variables of the outer skin and inner skin were predicted by the convolution neural network (CNN) algorithm and partial least squares regression (PLS) algorithm, respectively, and the performance of the model was evaluated by the prediction set correlation coefficient (Rp), prediction set root mean square error (RMSEP), correction set correlation coefficient (Rc), correction set root mean square error (RMSEC), and residual prediction deviation (RPD). The results revealed that the inner skin Raw + CNN model constructed under raw spectral data is optimal with Rc = 0.9508, RMSEC = 0.0374%, Rp = 0.9461, RMSEP = 0.2361% and RPD = 4.4933. The inner skin Savitzky-Golay (SG) + Detrend (DET) + CNN model constructed from pre-processed spectral data is optimal with Rc = 0.9499, RMSEC = 0.0359%, Rp = 0.9439, RMSEP = 0.2384%, RPD = 4.6516. The inner skin DET + competitive adaptive reweighted sampling (CARS) +CNN model constructed from the feature-based spectral data was optimal with Rc = 0.9527, RMSEC = 0.0708%, Rp = 0.9457, RMSEP = 0.2711%, and RPD = 4.1623. It can be seen that the Rp, RMSEP, Rc, RMSEC, and RPD values for modeling the spectral information of the inner skin were higher than those of the outer skin under the three different spectral data. The prediction accuracy of the model built by the CNN algorithm was better than the conventional algorithm PLS, the application of the CNN algorithm in inner skin can achieve accurate prediction of anthocyanin content in potato.

Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110-335 mg·kg-1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fleshed Mulberry Beauty (MB) and purple-fleshed Double Fun (DF) potatoes were produced with the use of 1% solutions of ascorbic, citric, lactic, malic, and tartaric acids to stabilize the structure of anthocyanins in the raw material and maintain their color in obtained products. The influence of the type of acid and thermal processes, like frying, microwaving, and baking, on the content of glycoalkaloids in ready-made products was examined. Only 0.45-1.26 mg·100 g-1 of TGA was found in pellet snacks and 1.32-1.71 mg·100 g-1 in French fries. Soaking blanched potatoes in organic acid solution reduced the α-chaconine content by 91-97% in snacks and by 57-93% in French fries in relation to the raw material to the greatest extent after the use of malic acid and the DF variety. The effect of lactic and citric acid was also beneficial, especially in the production of baked French fries from MB potatoes.

Application of the kano model to identify important sensory attributes of bubble tea drinks accompanied with boba pearl made from purple sweet potato and sugar palm fruit

The Indonesian bubble tea market is experiencing rapid growth and continuous innovation, marked by a diverse array of flavors and conceptual approaches. Bubble tea commonly includes tapioca pearls, rich in carbohydrates but lacking essential nutrients. To create healthier boba pearls, alternative ingredients like sweet purple potato and sugar palm fruit could be utilized. However, the critical sensory attributes influencing consumer preferences for these boba pearls remain unidentified. This research aims to discern essential attributes in bubble tea drinks with boba pearls made from purple sweet potatoes and sugar palm fruit, utilizing the Kano model to identify influential attributes. The KANO survey identified several attractive attributes, including the use of purple sweet potatoes and sugar palm fruit as main ingredients, the natural purple color, aroma, and taste of purple sweet potatoes, vanilla aroma and taste, utilization of cassava fructose syrup, creaminess in the bubble tea drink, and a naturally sweet taste from cassava fructose syrup. These attractive attributes demonstrated customer satisfaction coefficients ranging from 0.53 to 0.82 and dissatisfaction coefficients from -0.03 to 0.05. These findings are valuable for prioritizing attributes in the development of appealing and healthier bubble tea beverages, addressing consumer preferences effectively.

Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes

Colored potatoes have many health benefits because they are rich in anthocyanins. However, the constituent and property of anthocyanins in colored potatoes have not been systematically studied yet. Herein, metabolomic analysis was carried out to investigate the chemical composition of anthocyanins in the four different colored potatoes. After that, the extract and purification conditions, and the stability of the anthocyanins were further studied. The results indicated that the four colored potatoes contained abundant of polyphenols, flavonoids, and anthocyanins. Cyanidin, delphinidin, and malvidin were identified as the major anthocyanidins in purple potatoes, whereas red potatoes were mainly consisted of pelargonidin and its derivatives. 84.47 mg C3GE/100 g DW of anthocyanins was obtained at the optimal conditions, which could be effectively purified macroporous resin of D101. Moreover, the anthocyanins were sensitive to pH, temperature, light, redox agents, and divalent or trivalent metal ions, but stable to sugars and univalent metal ions.

Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC-MS Analysis with Optimized Ultrasound-Assisted Extraction.

The elevated anthocyanin content of colored potatoes produces numerous health benefits in humans. However, there is a paucity of studies exploring the influence of environmental factors on anthocyanin components in colored potatoes. In our work, the Box-Behnken design was adopted to optimize anthocyanin extraction from colored potato tubers with ultrasound assistance. The response surface model was stable and reliable (R2 = 0.9775), and under optimal extraction conditions, namely an ultrasonic power of 299 W, an extraction time of 10 min, and a solid-liquid ratio of 1:30 (g/mL), the yield reached 4.33 mg/g. Furthermore, the anthocyanins of colored potato tubers grown at different altitudes were determined by high-performance liquid chromatography-mass spectrometry with optimized ultrasound-assisted extraction, the results showed that anthocyanin levels were the highest at high altitudes, whereas anthocyanins were almost undetectable at mid-altitude. Moreover, the types of anthocyanin compounds present in colored potatoes varied at different altitudes. The red clones exhibited substantial accumulation of pelargonidin across all three altitudes. In contrast, the main anthocyanins found in purple clones were malvidin, petunidin, and cyanidin. We identified the anthocyanin components with a strong correlation to the environment, thereby establishing a fundamental basis for the breeding of potato clones with high anthocyanin content.

Integrated metabolomics and transcriptomics reveals difference involved in flavonoid and indole alkaloids biosynthesis in potato tuber flesh

Colored potatoes have garnered attention due to their higher nutrients compared to regular potatoes. This study describes a combined transcriptomic and metabolomic analysis of potato tubers originating from a single sexual cross between two parents with differing tuber skin and flesh colors. Through the use of RNA-seq, and UPLC-MS/MS metabolomics, this study aimed to elucidate the genetic and metabolic variations involved in the transmission of traits from tetraploid potato parents to hybrid F1 offspring. Our analysis revealed unique genes and metabolites associated with flavonoids and alkaloids within each group of offspring. Phenolic acids, flavonoids, and alkaloids are highlighted as key contributors to the positive heterosis observed in the tubers of potato hybrids, as assessed by calculating mid-parent heterosis for metabolites in three potato hybrids. At the overall metabolites level, hybrid SB (red-skinned and red-fleshed) exhibited a higher mid-parent heterosis than hybrid SA (purple-skinned and purple-fleshed) and SC (yellow-skinned and yellow-fleshed). Within hybrid SB tuber, specific accumulations of luteolin, salicin, isovitexin, and esculeoside B-5 were identified. Moreover, co-expression networks and correlation analysis pinpoint genes related to flavonoid and alkaloid biosynthesis. Notably, StDFR (dihydroflavonol reductase), a gene involved in flavonoid synthesis in potato tuber flesh, exhibits heightened expression in colored potato flesh. Additionally, we identified StYUCCA (indole-3-pyruvate monooxygenase), a gene regulating indole alkaloids synthesis, with elevated expression in yellow potato flesh. These findings provide insights into the utilization of heterosis breeding and the regulation of genes-metabolites in colored potato tuber flesh.

Determination of Anthocyanin Content of Purple Sweet Potato (Ipomea batatas L) Extract Using the Differential pH Method

Purple sweet potato (Ipomea batatas L) is a type of tuber that has many benefits in the food and health .he purple color in sweet potatoes is caused by the presence of anthocyanin purple pigments that spread from the skin to the tuber flesh. The content of sweet potato anthocyanins depends on the intensity of the color of the tubers. The purple the color of the tubers, the higher the anthocyanin content. Anthocyanins have various health benefits, namely as antioxidants, anti diabetic and other benefits, namely as natural dyes.This study aims to determine the levels of anthocyanins in purple sweet potato extract by using Differential pH method. From the research results, it can be concluded that the anthocyanin content of purple sweet potato (Ipomea Batatas L) is 4.26 mg/liter.

Retracted: Purple Sweet Potato Color Attenuates Kidney Damage by Blocking VEGFR2/ROS/NLRP3 Signaling in High-Fat Diet-Treated Mice.

[This retracts the article DOI: 10.1155/2019/5189819.].

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies.

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.

Influence of two-stage drying methods on the physical properties and drying characteristics of sweet potato slices

The effects of single-stage freeze-drying, two-stage mid-infrared assisted freeze-drying and vacuum pre-drying and freeze finish-drying on the operational time, energy uptake, color and hardness properties of sweet potatoes were investigated. Prior to the drying procedure, the samples were unpretreated and pretreated in citric acid solution. Drying curves of sweet potato were determined for mid-infrared and vacuum pre-drying at different drying temperatures (40, 50 and 60°C). The combination of mid-infrared and freeze-drying showed the largest reduction in both drying time (52%) and specific energy consumption (52%) compared to single-stage freeze-drying. Four different empirical thinlayer drying models were compared based on their coefficient of determination and root mean square error to estimate the drying curves. The results showed that the Polynomial and Henderson-Pabis models were the most appropriate to describe the drying of sweet potato slices. The total color difference and hardness values of sweet potato degraded while increasing the pre-drying temperature. The citric acid pretreatment enhanced the texture and color of dried sweet potato.

End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda.

Potato varieties have diverse biophysical characteristics, so it is important for breeders to have the capacity to choose those that meet the preferences of end users, such as mealiness, firmness, and taste, among others. Combining user preferences with descriptive information regarding the sensory characteristics of boiled potatoes can contribute to the improvement of consumer-driven varieties. This study aimed to factor in the preferences of end users to improve the prospects for varietal acceptance, adoption, and discrimination among genotypes in potato breeding. The priority quality traits (traits that play the most significant roles in acceptance and adoption) of the boiled potatoes were determined by evaluating gender and livelihood using the G+ tool. The G+ tool is designed to assess gender impact on roots, tubers and bananas (RTB) traits by serving as a validation check to reflect on important gender-based issues in agricultural food systems in order to reduce harm and promote positive impact. Potato genotypes were differentiated by penetration (textural parameters as measured by standard texture probe)and the procedure was repeatable, as there was no significant difference between the cooking replicates at 40 min of cooking. Instrument-based texture parameters, such as penetration peak force (hardness/firmness) and area (area under the curve, whichrepresents energy needed to penetrate) of boiled potato tubers were significantly associated with sensory attributes such as fracturability and hardness in the mouth. An attempt to differentiate genotypes using near-infrared spectroscopy (NIRS) revealed that the average results observed for the calibration for yellow color (r2 = 0.70), homogeneity of color (r2 = 0.48), moisture in mass (r2 = 0.40), and uniformity of texture (r2 = 0.56) suggested that these parameters could be used for initial breeding screening purposes. The preferred traits of the boiled potato can be integrated into the potato-breeding program/product profile. Near-infrared spectroscopy shows strong potential to predict potato color and the ability of NIRS models to predict some texture attributes is also promising. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips.

Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg-1) and the last (31.44 mg kg-1) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.

Pengaruh Jenis Warna Umbi Ubi Jalar (Ipomea Batatas L.) Dan Lama Pengukusan Terhadap Karakteristik Kimia Dan Fisik Mie Kering

Dry noodles are dried food products made from wheat flour with the addition of other foods and food additives which are allowed to be in the form of typical noodles. The high increase in consumption and demand for noodles will simultaneously increase the volume of wheat imports. Excessive consumption of wheat flour will have an allergic effect for celiac sufferers. Sweet potato pasta as a local food can be used to reduce on imported flour and provide health effects as an antioxidant for people with diabetes mellitus. The difference in sweet potato color can affect the physicochemical and functional characteristics of sweet potatoes. In the steaming process, starch gelatinization and gluten coagulation occur so that the occurrence of dehydration of water from gluten will cause noodle elasticity. Steaming needs to be considered to form a cohesive and fairly elastic dough period.

P03-085-23 Unleashing the Health Benefits of Coloured Potatoes

P03-085-23 Unleashing the Health Benefits of Coloured Potatoes

Inhibitory effect of anthocyanin-enriched fractions from colored potatoes against lipase and α-glucosidase

Colored potatoes have several anthocyanin-based compounds, which provide natural coloration to potatoes. This study examined the composition of phenolic compounds in the colored potatoes developed by the Rural Development Administration, Korea. In addition, this study demonstrated the inhibitory effect of anthocyanin compounds, which are abundantly present in the colored potatoes grown in Korea, on the activities of α-glucosidase and lipase, which are associated with metabolic disorders like diabetes and obesity. This study revealed that the ethyl acetate, anthocyanin-rich, and water fractions could inhibit the enzymatic activity of α-glucosidase, whereas the ethyl acetate fraction inhibited the enzymatic activity in purple potato. Suppression of lipase activity was observed in the anthocyanin-rich fractions of all potatoes. The inhibitory activity of potatoes was evaluated using an in vitro digestion model to assess its applicability as a functional food, and the preservation of activity in all fractions was confirmed where inhibitory activity was detected. This study identified the possible antidiabetic and anti-obesity properties of Korean colored potatoes and provided a strategy for using potatoes as functional foods.

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties.

Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.

Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 °C ± 1 °C) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the “Michuñe negra” potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 µg kg−1) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.

Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce

Quality control is one of the important factors in maintaining the consistency of the quality of a product. The activity of controlling the quality of raw materials to ensure the quality of raw materials. Quality control starts from the receipt of raw materials until the time the raw materials will be used. Quality is used to determine the level of consumer acceptance of the product. The quality of a product is strongly influenced by the quality of the raw materials of the product. Therefore, it is necessary to have quality standards for raw materials that function as parameters and limits for an acceptable raw material which will then be processed into a product. Supervision was carried out visually with parameters of color, texture, shape, and size of white sweet potato which was carried out for 8 days. The analytical method used is the descriptive method, check sheet, and Pareto diagram. The results of this study will be compared with the quality standard of sweet potato according to SNI 01-4493-1998. Based on the results of the study, it is known that the sweet potato quality standards are set in PD. Surabraja Putra is classified based on weight, namely B (> 500 g), R (300-500 g) and TO (> 250 g) on the condition that the sweet potato is not deformed, rotten, hollow, moldy, and there are no foreign objects (soil, stems, leaves, and litter). The quality standard of sweet potato weight is set in PD. Surabraja Puta has complied with the weight quality of sweet potatoes according to SNI 01-4493-1998. However, the weight range used by PD. Surabraja Putra is larger than the weight range of sweet potatoes according to SNI. Varieties of local sweet potatoes used as raw material for chili sauce in PD. Surabraja Putra are Eski, Gaul, Asban, Melati, Manohara, and White Ase from Kuningan and Majalengka. The most common sweet potato defect found was the eski variety with a percentage of 39% and a weight of 496 kg.