Potato Color Research Articles

Recent Progress in Breeding for Beta-Carotene, Dry Matter Content and Sugar in Sweet potato [Ipomoea Batatas (L.) Lam]-A Review

In several developing countries, root and tuber crops play a crucial role in food security as well as in agriculture. Based on production and consumption, sweet potato [Ipomoea batatas (L.) Lam] plays a significant role after potato among the root and tuber crops. Today, sweet potato breeding program focus on multiple purposes. There are four sweet potato breeding platforms (three in Africa) and in SSA there are four breeding centers (three in West Africa). High levels of β‐carotene, phenolics, anthocyanins, vitamins, fiber, dietary, minerals, and other bioactive compounds content depends on the flesh color of sweet potatoes. The orange‐fleshed sweet potato types contain high β‐carotene levels and low dry matter content. White‐cream fleshed color varieties have high dry matter (>30%). The purple‐fleshed sweet potato varieties with attractive color and high anthocyanin content are the most preferred in Asia. Sweet potato with low in sweetness and higher dry matter (28–30%) are the specially of most parts of sub-Saharan Africa. Consuming β‐carotene leads as a viable long‐term food‐based strategy for combating the deficiency vitamin A in the world. The sweet potato dry matter content up of 80-90% carbohydrates and exists in the form of starch and sugars non-starch polysaccharides. The primary contributors to the taste of the sweet potato are sugars and organic acids. The strong flavor and high levels of sweetness may have affected the popularity of sweet potato as a staple food. Due of the negative correlation between traits, breeding for high B-carotene and dry matter with low sugar in one variety has remained a challenge, although it was reported that recurrent mass selection should be possible to accumulate favorable alleles so that progress can be made over.

Harnessing the Power of Purple Sweet Potato Color and Myo-Inositol to Treat Classic Galactosemia.

Classic Galactosemia (CG) is a devastating inborn error of the metabolism caused by mutations in the GALT gene encoding the enzyme galactose-1 phosphate uridylyltransferase in galactose metabolism. Severe complications of CG include neurological impairments, growth restriction, cognitive delays, and, for most females, primary ovarian insufficiency. The absence of the GALT enzyme leads to an accumulation of aberrant galactose metabolites, which are assumed to be responsible for the sequelae. There is no treatment besides the restriction of dietary galactose, which does not halt the development of the complications; thus, additional treatments are sorely needed. Supplements have been used in other inborn errors of metabolism but are not part of the therapeutic regimen for CG. The goal of this study was to test two generally recognized as safe supplements (purple sweet potato color (PSPC) and myo-inositol (MI)) that may impact cellular pathways contributing to the complications in CG. Our group uses a GalT gene-trapped mouse model to study the pathophysiology in CG, which phenocopy many of the complications. Here we report the ability of PSPC to ameliorate dysregulation in the ovary, brain, and liver of our mutant mice as well as positive results of MI supplementation in the ovary and brain.

Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour

Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

We studied the microbial stability and quality of vacuum-packaged ready-to-eat (RTE) potatoes irradiated by different doses of electron beam during storage. Results showed that irradiation effectively reduced the total bacterial count of samples, with a maximum reduction of 7.08 log units by irradiation at 5 kGy. Irradiation at dose ≥7 kGy completely inactivated the microorganisms. Potato color and texture were affected when the irradiation dose was ≥3 and ≥5 kGy, respectively, which may be due to the reduction of a* value and chewiness of samples. An electronic nose could effectively distinguish the odor of the irradiated samples from the non-irradiated ones. Irradiation significantly reduced potato Vc content but it had no effect on the moisture and total protein content. Potato DPPH activities were increased by irradiation at dose ≤5 kGy but decreased when the dose was ≥7 kGy. The FRAP values were reduced in all irradiated samples. Novelty impact statement This work investigated the effect of electron beam irradiation on microbial stability and quality characteristics, including sensory quality, texture, odor, nutritional properties, and antioxidant capacity of vacuum-packaged RTE potatoes. Based on the results, an optimum dose for RTE potatoes decontamination was also suggested. Results would provide the basic data for the wider application of electron beams in RTE vegetable preservation.

Anthocyanin Distribution and Sampling Method in Colored Potato Tubers

Anthocyanin Distribution and Sampling Method in Colored Potato Tubers

Analysis of MYB Transcription Factor Family Based on Transcriptome Sequencing in Colored Potato

Analysis of MYB Transcription Factor Family Based on Transcriptome Sequencing in Colored Potato

Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes

AbstractPotatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water‐binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes.

Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices

To investigate the drying characteristics and mechanism during electrohydrodynamic (EHD) drying with ultrasonic pretreatment, the ultrasonic pretreatment-assisted EHD drying method at different power values was used to carry out the drying experiment of potatoes. To carry out this study, potato slices were pretreated with different ultrasonic power values (150, 180, 210, 240, and 270 W) or without ultrasound for 30 min at 30°C. The corresponding voltage was 18 kV during EHD drying. The moisture ratio, drying rate, color, shrinkage, and rehydration rate of potatoes were determined. The microstructure of potatoes was analyzed using infrared spectroscopy and scanning electron microscopy. Eight mathematical models were used to fit the drying of potatoes. Results showed that, compared with the control group, the ultrasonic pretreatment combined with the EHD drying group had improved the drying rate of potato slices, which was different at varying ultrasonic power values. Ultrasonic pretreatment had a remarkable effect on the color of the potato but had little effect on the shrinkage rate. The maximum rehydration rate is 5.7704 at 180 W. The minimum and maximum values of effective moisture diffusivity (Deff) were 3.4070 × 10−7 m2/s and 4.1160 × 10−7 m2/s, respectively. The effect of ultrasonic power pretreatment on the microstructure of potato in the EHD drying process was significant ( p > 0.05 ). According to the statistical parameter evaluation, eight mathematical models could satisfactorily describe drying curves of potato slices dried under EHD with ultrasonic pretreatment, and the logarithmic model was best suited. This work provides a theoretical basis and practical guidance to further understand the parameter characteristics and mechanism of ultrasonic pretreatment combined with the EHD drying technology.

Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study

Natural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was to evaluate the inhibitory capacity of various plant extracts on potato polyphenol oxidase (pPPO) and to optimize the extraction conditions for preventing browning in fresh-cut potatoes (cv. Monalisa). Fifteen aqueous plant extracts were characterized by their total phenolic content (TPC), antioxidant activity (AA) and their pPPO. Clove extract showed the highest TPC and AA among all plant extracts. Garlic, green tea and wheat bran and, clove and marjoram have a pPPO inhibition >50% at the lowest (1–25 g GAE L−1 extract) and highest (200–350 g GAE L−1 extract) range of TPC, respectively. The green tea extract was selected for further evaluation due to its high capacity to inhibit pPPO activity regardless of the solution concentration. The optimum extraction conditions and treatment concentration were 55 °C, 7 min and 50 mL L−1 of original extract solution. These conditions guaranteed the conservation of fresh-cut potato colour mainly preventing the reduction of luminosity parameter. Green tea extract controlled browning in fresh-cut potatoes (cv. Monalisa) for 14 days when stored at 4 °C.

Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration

This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long fermentation and yeast concentration in all observation variable. Long fermentation has no significant effect in all variable. Meanwhile, yeast concentration significantly affected the color of fermented purple sweet potato and the color of purple sweet potato flour. The results of best calculation are U4R3 treatment (4 days of fermentation and yeast concentration 0,75%) which show the level of water 6,45%, the level of ash 3,31%, the level of reducing sugar 34,75%, recovery 8,88%, density 0,50 (gr/ml), Lightness value 47,86, redness value 18,16, yellowness value 2,34, organoleptic aroma test 4,50 (it’s rather unusual), and organoleptic color test 5,03 (raher like it).

Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

Effects of blanching, osmotic dehydration, and/or ultrasound combined with hot air (HAD), microwave vacuum (MVD), and freeze drying (FD) on the stability of quality attributes of sweet potatoes during 90 days of storage at room temperature were investigated. Pretreated sample prior to two-step drying (HAD-MVD) preserved sweet potato color better compared to unblanched and FD samples during storage. X-ray diffraction clearly showed that the amorphous structure observed with pretreated samples was mainly due to blanching responsible for the disorganization of the starch structure caused by temperature. Physical damage which takes place with blanching treatment in the granule structure and in particular at the level of the crystalline part such as the breaking of intermolecular bonds had a significant impact on a decrease in crystallinity. During 90 days of storage, samples that did not undergo pre-treatment showed a higher reduction in phenolic content about 75.99% whereas pretreated combined with HAD-MVD or FD showed a reduction of about 51.31% and 32.27%, respectively. The results demonstrated that MVD caused retention of total carotenoid content, while freeze-dried samples recorded the highest degradation during storage. Practical applications Food storage stability addresses one of the foremost problems faced by food processors. Studies on changes in the quality of a food product as a function of time are important to ensure product compliances to food standards. Storage time and processing are the major factors affecting the rate of loss of quality and shelf life of dehydrated sweet potatoes. Recently, osmotic dehydration and/or ultrasound combined with microwave vacuum drying has attracted significant attention in food processing generally because of the recent consumers’ trend toward functional foods and stability during storage. The results show that blanching, osmotic dehydration, and/or ultrasound combined with microwave vacuum drying is a potential technique for improving the retention of bioactive compound and stability of sweet potato slices during storage at room temperature.

Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings.

In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities. The results indicated that the treatment with edible coatings significantly enhanced the chroma value of skin color, especially F1 and F2 formulations. However, these coatings instilled a limited effect on the level of reducing sugars. Moreover, F1 and F4 formulations exerted a significant effect (p < 0.05) on anthocyanin content examined after three months of storage. Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes.

Ice cream products made from processed purple sweet potatoes: a product organoleptic study

The use of purple sweet potato in food processing is an effort to diversify food, one of which is ice cream processing. Ice cream is dominated by cornstarch (corn flour). The main ingredient for this ice cream is steamed sweet potato. The research method was an organoleptic test on aroma, taste, texture, and colour. The results showed that the acceptance of 26 panellists stated that the ice cream batata product was acceptable by evaluating the raw material by noting that the purple sweet potato colour remained consistent. The steaming process of purple sweet potato is carried out to maintain the high anthocyanin compounds in purple sweet potatoes.

Analisa Tekno Ekonomi Pengembangan Usaha Berbasis Kearifan Lokal Kab. Sumba Barat Daya : Bubur Rowe Luwa Instan

Rowe Luwa porridge is a local wisdom product from Southwest Sumba Regency (SBD), made from rice and the green colour of pounded sweet potato leaves. The instant Rowe Luwa porridge innovation enriched with sea fish meat and Moringa leaves is expected to provide added value to the product. Rowe Luwa instant porridge will extend shelf life and become a superior product of SBD. In starting a business development, technical and economic analysis is needed to determine whether the business is feasible or not to run. The selling price of 1 pack of 80 grams with a sales profit of 19.22% of Rp. 14,000, -. The results of the financial analysis of Rowe luwa instant porridge business obtained a Break-Even Point (BEP) unit per month of 588 packs, Net present value (NPV) of Rp. 110,173,149, Net B / C of 1.15, IRR of 44% and a payback period of 33 months. Based on the results of the calculation of financial analysis, it can be concluded that Instant Rowe luwa porridge's business is feasible to develop.

Extracting knowledge networks from plant scientific literature: potato tuber flesh color as an exemplary trait

BackgroundScientific literature carries a wealth of information crucial for research, but only a fraction of it is present as structured information in databases and therefore can be analyzed using traditional data analysis tools. Natural language processing (NLP) is often and successfully employed to support humans by distilling relevant information from large corpora of free text and structuring it in a way that lends itself to further computational analyses. For this pilot, we developed a pipeline that uses NLP on biological literature to produce knowledge networks. We focused on the flesh color of potato, a well-studied trait with known associations, and we investigated whether these knowledge networks can assist us in formulating new hypotheses on the underlying biological processes.ResultsWe trained an NLP model based on a manually annotated corpus of 34 full-text potato articles, to recognize relevant biological entities and relationships between them in text (genes, proteins, metabolites and traits). This model detected the number of biological entities with a precision of 97.65% and a recall of 88.91% on the training set. We conducted a time series analysis on 4023 PubMed abstract of plant genetics-based articles which focus on 4 major Solanaceous crops (tomato, potato, eggplant and capsicum), to determine that the networks contained both previously known and contemporaneously unknown leads to subsequently discovered biological phenomena relating to flesh color. A novel time-based analysis of these networks indicates a connection between our trait and a candidate gene (zeaxanthin epoxidase) already two years prior to explicit statements of that connection in the literature.ConclusionsOur time-based analysis indicates that network-assisted hypothesis generation shows promise for knowledge discovery, data integration and hypothesis generation in scientific research.

Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers

This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds, flavonoids, anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P≥0.05), but lowered the antioxidant capacity measured by Crocin assay (P&lt;0.05). The liquid chromatograph– mass spectrometer–Ion Trap–Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato, however, responded to steam-cooking differently from purple yam (P&lt;0.05). Steam-cooking drastically increased total phenolic compounds, flavonoids, anthocyanins, antioxidant capacities, and retained the vivid reddish-purple color of cooked purple sweet potato (P&lt;0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was, in part, due to the different contents of indigenous phenolic compounds in the raw tubers.

Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato

Sweet potato is an important food crop with rich nutritional value, and also a commonly used feed and industrial raw material. However, the quality of sweet potatoes may decline during storage and thermal processes because of enzymatic reaction induced by peroxidase (POD). Radio frequency (RF) blanching was thus proposed to reduce POD activities. Effects of electrode gaps and sample thicknesses on the RF heating rate and uniformity in sweet potato were studied. Influences of hot water blanching and combination of RF heating with hot water blanching on enzyme inactivation and physiochemical properties of sweet potatoes were also analyzed. Results showed that the optimum RF heating uniformity was obtained at an electrode gap of 90 mm and a sample thickness of 60 mm. Combined RF with hot water blanching effectively inactivated POD in sweet potatoes. Compared to hot water blanching, combined RF with hot water blanching gave better sample color, texture values, and lower weight loss when achieving the same level of enzyme inactivation (< 10%). Therefore, combined RF with hot water blanching is recommended as an effective, uniform and high-quality blanching technology for sweet potatoes.

Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage.

Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia-lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (P > 0.05) difference was found in the L* and b* values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3-day storage. PRACTICAL APPLICATION: Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions.

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato's colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7days at 10 ± 1°C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and ΔE.

The influence of processing conditions on kinetics, anthocyanin profile and antioxidant activity of purple sweet potato subjected to hot air drying

AbstractPurple sweet potato is rich in anthocyanins. The influence of hot air drying on the physical properties, anthocyanin profile and antioxidant capacity of purple sweet potato was explored at six different temperatures (60, 70, 80, 90, 100, and 110°C), three different paving densities and six different dimensions. The results show that the hot air drying kinetics of purple sweet potato were best described by the Page model. The samples dried at 60°C had the highest rehydration rate (2.64), and there was no significant difference between 80 and 60°C. There were no significant differences among the colors of the samples dried at 60, 70, 80, and 90°C, but they were quite different from that dried at 110°C. Four anthocyanins were identified by HPLC–MS/MS as cyanidin 3‐sophoroside‐5‐glucoside, peonidin 3‐sophoroside‐5‐glucoside, cyanidin 3‐p‐hydroxybenzoylsophoroside‐5‐glucoside and peonidin 3‐p‐hydroxybenzoylsophoroside‐5‐glucoside and determined by HPLC‐DAD, and the anthocyanin contents of the samples dried at 80°C were 609.08 ± 3.26, 82.75 ± 0.33, 265.88 ± 0.93, and 179.74 ± 1.35 mg/100 g DW, respectively. The highest ORAC antioxidant capacity was found in samples dried at 80°C (130.94 ± 2.59 μmol TE/g). Based on these studies, 80°C is most suitable for the hot air drying of purple sweet potato.Practical applicationsPurple sweet potatoes have good antioxidant capacity, which is good for health and loved by consumers. Fresh purple sweet potatoes are not easy to store, but the storage time can be prolonged after hot air drying. This study detected the influence of hot air drying on the drying kinetic, color, rehydration, microstructure, and anthocyanin content of purple sweet potato. Compared with dimension and paving density, the influence of drying temperature is greater. Among six temperatures, 80°C is most suitable for the hot air drying of purple sweet potato. This study provides a theoretical basis for the development and utilization of purple sweet potato as a functional food.