Potato Extract Research Articles

Assessment of the Photosynthetic Response of Potato Plants Inoculated with Rhizoctonia solani and Treated with Flesh-Colored Potato Extracts Nanoencapsulated with Solid Lipid Nanoparticles.

Potato has great nutritional and economic importance in agriculture. However, Rhizoctonia solani represents a significant risk, reducing the yield and quality of potato production. Flesh-colored potato (FCP) extracts show in vitro inhibitory effects against R. solani, although environmental factors may reduce their stability. Solid lipid nanoparticles (SNLs) offer a solution by encapsulating these compounds, preventing degradation, and improving delivery, positioning solid lipid nanoparticles as a promising technology for sustainable extract application. A greenhouse potato assay at two phenological stages under R. solani inoculation was used to evaluate the photosynthetic response (photosynthetic parameters and pigments) to two doses of the nanoencapsulated extract (SNL + FCP). During inoculation and commercial fungicide application, stomatal conductance, the photosynthetic rate, and the internal CO2 concentration increased compared with those of the non-inoculated control (NT), whereas the nanoencapsulated extract maintained levels similar to those of the NT, suggesting the possible regulation of the photosynthetic defense system. In terms of photosynthetic pigments, SLN + FCP maintained chlorophyll concentrations, unlike those in inoculated plants, which significantly decreased. Component analysis revealed that a lower dose primarily increased chlorophyll B synthesis, whereas a higher dose increased chlorophyll A compared with the inoculated control. These findings suggest an improved response from SLN + FCP to commercial fungicides, particularly with respect to photosynthetic pigments. However, further research is needed, and the results indicate promising potential for the eco-friendly control of phytopathogenic fungi in agriculture.

Metabolic profiling of endophytic fungi acting as antagonists of the banana pathogen Colletotrichum musae.

Three endophytic strains, Phomopsis sp., Fusarium proliferatum, and Tinctoporellus epimiltinus, isolated from various plants in the rainforest of the Philippines, were investigated regarding their ability to repress growth of the pathogenic fungus Colletotrichum musae on banana fruits causing anthracnose disease. An in vitro plate-to-plate assay and an in vivo sealed box assay were conducted, using commercial versus natural potato dextrose medium (PDA). All tested endophytes were able to significantly reduce C. musae growth compared to the control. However, the type of medium had no significant effect on lesion size of C. musae on banana. An interaction effect between fungal strain and medium could be shown. On the commercial medium, no differences between the biocontrol ability of the fungi and control treatments could be found, while there were significant differences between the fungal strains on natural medium. Lesions on banana incubated with Phomopsis sp. on natural medium were significantly but only slightly larger than those on banana incubated with F. proliferatum. Volatiles released by these two strains and one pathogenic strain of F. graminearum were collected using polydimethylsiloxane tubes and analyzed via gas chromatography mass spectrometry (GC-MS). Twelve volatile metabolites were detected. Benzaldehyde was the most prominent volatile emitted from the commercial and plain medium. 2-Undecanone, 2-nonanone, and phenylethyl-alcohol were detected in individual samples in both media. 1-Decanol and acoradiene were exclusive to the commercial medium, with acoradiene also being unique to F. proliferatum. Five volatileorganic compounds (VOCs)were emitted from all tested fungal species: 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and phenylethyl-alcohol. Beta-acorenol was detected in F. proliferatum grown on both media. To reveal whether the medium (commercial PDA versus potato extract) affected the metabolism of the fungi, metabolic footprints were assessed via high performance liquid chromatography with quadrupole time of flight mass spectrometry MS (HPLC-QTOF-MS). A total of 388 metabolic signals were recorded. The intensities of 80-90% of these signals differed significantly between the two types of media. Metabolic footprints varied in response to different potato dextrose medium preparations. The two promising fungal strains may be used to reduce postharvest decay and losses in fruits.

Comparative photocatalytic performance of iron nanoparticles biosynthesized from aqueous extracts of potato, potato peels, and leaves.

This study presents an eco-friendly, cost-effective approach for synthesizing highly efficient nanocatalysts with the help of organic waste. Iron nanoparticles (INPs) were synthesized from aqueous extracts of potato, potato peel, and potato leaf and were evaluated for their photocatalytic efficiency for the degradation of methylene blue dye. X-ray Diffraction (XRD) confirmed Fe3O4 nanoparticles cubic crystal structure with the smallest crystallite size (9.52 nm) with potato peel, and Brunauer-Emmett-Teller (BET) analysis also showed the highest surface area (61.2 m2/g) for the same material. At the same time, other characterizations such as Fourier-Transform Infrared Spectroscopy (FTIR), X-ray Photoelectron Spectroscopy (XPS), Scanning Electron Microscopy (SEM), Energy Dispersive X-ray Spectroscopy (EDX), and Ultraviolet-Visible Spectroscopy (UV-Vis) for these nanoparticles were also performed, which provided insights into the chemical and physical composition and photoactivity. Photocatalytic tests demonstrated efficient methylene blue (MB) degradation under sunlight for all iron nanoparticles. The iron nanoparticle prepared using potato peel extracts achieved the highest degradation efficiency of 99 % in 120 min, with the highest first-order kinetics K = 0.0426 min-1, attributed to its smallest crystallite size, highest surface area, and suitable band gap.

PLANT REGENERATION THROUGH PROTOCORM-LIKE BODIES DERIVED FROM STEM THIN LAYER OF Anubias barteri var. Nana Petite

Article Highlights- Effective induction of PLBs from stem thin layer and shoot regeneration using specific BAP and auxin combinations.- Significant role of potato extract in enhancing shoot regeneration.- Highest shoot regeneration rate achieved with 3 mg/L BAP concentration. AbstractAnubias barteri var. nana Petite, a highly valued ornamental aquatic plant in the Araceae family, faces challenges in vegetative propagation due to its slow multiplication rate. This study established a robust micropropagation protocol for rapid and efficient multiplication of A. barteri var. nana Petite. Explants were subjected to thorough sterilization, and shoot induction and multiplication were optimized using varying concentrations of Benzyl adenine (BA) on Murashige and Skoog (MS) medium. Protocorm-like bodies (PLBs) were induced from transverse thin-layer explants using combinations of BAP and Naphthaleneacetic acid (NAA). PLB multiplication and shoot regeneration were achieved through a sequential culture protocol. In addition, the influence of potato extract on shoot regeneration and the role of Indole-3-butyric Acid (IBA) in root development were explored. This study demonstrated a 100% survival rate of regenerated shoots in aquariums. Ongoing research is focused on further enhancing PLB multiplication. This optimized micropropagation protocol holds promise for the large-scale production of A. barteri var. nana Petite, addressing the limitations of natural propagation.

Synthesis and evaluation of new type plant extraction corrosion inhibitor

The use of corrosion inhibitors in the development of oil and gas fields is an important means of effectively preventing metal corrosion, at present, the green growth of the oil and gas industry requires low-toxicity, low-residue, easy-to-post-treatment and other environmentally friendly corrosion inhibitors, however, most industrially used corrosion inhibitors such as mercury salts quaternary ammonium salts, and imidazolines are toxic to some degree. In this paper, a plant extract corrosion inhibitor was synthesized, firstly, the purple sweet potato extract was extracted by ethanol, and then the purple sweet potato extract and alkyl halide such as methane were used to produce the purple sweet potato corrosion inhibitor through condensation extraction and other processes, and the corrosion inhibitory performance of the inhibitor was evaluated by the loss-in-weight method, scanning electron microscopy, polarization curves, and impedance spectroscopy. The results show that there is a certain inhibition effect on N80 steel in the simulated stratum water environment, and the retardation rate can reach 91.38% in the gas phase, and the corrosion product morphology and chemical elements on the surface of N80 steel specimens were characterized by SEM, EDS, and it can be observed that a relatively dense protective film was formed after adding purple sweet potato corrosion inhibitor, and the corrosion inhibition rate can be known according to the weightlessness curve, Tafel curve and impedance curve. The corrosion inhibition rate increases with the increase of corrosion inhibitor concentration.

Microencapsulated carotenoids from orange sweet potato: Degradation kinetics and physicochemical properties

AbstractThe use of natural pigments in the food industry has increased due to their health benefits. Carotenoids are natural pigments that carry the disadvantage of sensitivity to temperature, light and the presence of enzymes and oxygen. Microencapsulation technology is widely used to protect these compounds against degradation, preserving their physicochemical characteristics. The research objective was to obtain the kinetics of carotenoid degradation of a microencapsulated extract of orange‐fleshed sweet potato (Ipomoea batatas L.) and to establish its physicochemical properties. The sweet potato extract was obtained using ultrasound and then microencapsulated by spray drying using maltodextrin as the wall material. The microencapsulate obtained was subjected to degradation kinetics at 30, 40 and 50°C. Carotenoid quantification analysis, colour, rehydration properties, antioxidant capacity, Fourier‐transform infrared (FTIR) and RAMAN spectroscopy and microstructural characterisation were performed on the microencapsulated carotenoids. From the kinetic analysis, the activation energy of the sweet potato extract was 16.31 kJ/mol while that of the microencapsulated sweet potato extract was 10.27 kJ/mol. Thus, it can be concluded that the microencapsulation process improved the stability of carotenoids subjected to thermal conditions. FTIR and RAMAN spectra confirmed the microencapsulation of the carotenoids. The microencapsulated powder showed a hygroscopicity of 0.22 g/100 g, wettability of 49 s and high solubility. The results obtained in the kinetics are a useful tool to predict losses during the process of heating the carotenoids from sweet potato, thus allowing improvement and selection of the products to which this powder can be applied, in either thermal or cold processes.

An Electrochemical Bioplatform Based on Acrylamide‐Induced Inhibition of DNA‐RNA Hybridization for the Determination of Acrylamide

AbstractThis study reports the development of an innovative electrochemical bioplatform for the indirect determination of acrylamide (AM) based on its inhibitory effect on the hybridization of nucleic acids through the formation of AM‐guanine single‐stranded (ssDNA) adducts. The method combines the advantages of the formation and selective immunorecognition of DNA/RNA heteroduplex, with the use of MBs and amperometric transduction using disposable SPCEs. Increasing concentrations of acrylamide prevented the efficient hybridization of a synthetic biotinylated DNA probe immobilized on streptavidin‐coated magnetic beads with its complementary RNA target and the as‐formed heteroduplex recognition with a specific antibody and a secondary HRP‐labeled antibody used for electrochemical readout. The resulting magnetic bioconjugates were magnetically trapped on the surface of the working electrode of a SPCE and the amperometric transduction was carried out in the presence of the H2O2/HQ system, recording a cathodic response inversely proportional to the AM concentration. The developed bioplatform is more competitive with other reported methods in terms of simplicity and assay time, allowing the selective detection of 1 nM AM in 60 min. In addition, the bioplatform was applied to the analysis of potato crisp water extracts.

Microwave-assisted synthesis of silver nanoparticles using extract of unbaked cilembu sweet potato

Abstract Silver nanoparticle (AgNP) is one of attractive nanomaterials for biomedical applications, such as electroactive scaffold, antimicrobial treatment, anticancer therapy, and wound healing. Previously, AgNP was successfully synthesized using extract of Cilembu sweet potato (CSP) only if the extract was baked in oven at 120 °C for 60 minutes, which is an energy-intensive and time-consuming process. In this study, AgNPs was fabricated using unbaked extract of CSP with employing fast microwave heating instead of baking process. Microwave irradiation time were varied (0, 30, 60 and 90 seconds) to know the influence of microwave irradiation time on particles size and morphology of the obtained AgNPs. The obtained samples were evaluated using UV-Visible spectroscopy, dynamic light scattering and transmission electron microscopy to know the surface plasmon resonance characteristic, average particles size and morphologies of the obtained AgNPs respectively.

Phytochemical Screening, Nutritional Properties and Biological Activities of Sweet and Conventional Potato Planted in Morocco

This study aimed at studying phytochemical composition, nutritional properties and biological activities (antioxidant and anti-inflammatory) of two potato varieties (sweet potato (SP): Ipomoea batatas L. and conventional potato (CP): Solanum tuberosum L.) planted and consumed in Morocco. For this, potato samples (SP and CP) were firstly subjected to phytochemical and nutritional analysis, including water content, total and reducing sugars, proteins, lipids, vitamin C, carotenoids, phenolic compounds and flavonoids. Secondly, phenolic compounds extracts were subjected to biological activities namely antioxidant and invitro anti-inflammatory. Potato extracts antioxidant activity was tested by DPPH and total antioxidant capacity (TAC) methods. Proteins and lipids contents were found much higher in SP (5.21 ± 0.26 and 0.29 ± 0.02 g/100g DW) respectively than in CP (2.93 ± 0.15 and 0.11 ± 0.01 g/100g DW) respectively. Besides, total and reducing sugars contents were 16.65 and 2.53 g/100g DW in the CP, and 12.47 and 2.13 g/100g DW in the SP, respectively. The antioxidant activity of different SP extracts was found to be higher than those of CP, by using DPPH and TAC methods. These findings could be explained by SP richness in carotenoids (212 ± 10.60 mg/100g DW), phenolic compounds (130.11 ± 6.51 mg GAE/100g DW), flavonoids (85.03 ± 4.2 5mg QE/100g DW) and vitamin C (471.33 ± 23.57 mg/100g DW). Exclusion chromatography done by Sephadex G50 showed that polymeric phenolic compounds in SP were more abundant when compared to monomeric ones. This difference was consistent with the anti-inflammatory activity assessed in vitro.

DIAGNOSTIK PAPER ANALYTICAL DEVICE (PAD) MENGGUNAKAN EKSTRAK UBI JALAR UNGU UNTUK DETEKSI BORAKS DALAM MAKANAN

Consuming foods containing borax (tetraborate) will cause health problems. However, in reality, borax is often added to foods such as crackers, meatballs, wet noodles, dumplings. These foods are usually produced by unregistered public members, so their quality is less controlled, so routine monitoring of borax levels in food is needed so that the food quality circulating in the community is maintained and safe for consumption. This research aimed to develop simple method that does not use special instruments to diagnose borax using a Paper Analytical Device (PAD) based on digital imaging using natural reagents from purple sweet potato extract. The research design was laboratory research and development (RnD). The research was conducted at Poltekkes Kemenkes Bandung in January-June 2022. The samples used were borax samples at concentrations of 100, 300, and 500 ppm. The research method was PAD based on digital imaging using Image J. This research was carried out by extracting anthocyanins from purple sweet potatoes, then optimizing the anthocyanin concentration extract; pH; measurement time, determining measurement linearity, and validation by determining % recovery. The research results include that the optimum pH is 9. Optimized measurement time is 3 minutes and is stable until the 5th minute, the linear concentration range of tetraborate is 100-500 ppm tetraborate. In the validation test of the PAD method, a recovery percentage of 87.58-87.95% was obtained for 200 and 300 ppm tetraborate samples. The research result will be able to diagnose and monitor borax in food.

Effect of the Fermentation Time of Purple Sweet Potato (Ipomea Batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity

Purple sweet potato (Ipomea batatas L) has the potential as a fermentation medium because it has a high carbohydrate content of around 20.1%. The combination of purple sweet potato extract, skimmed milk, and probiotic starter is expected to be a synbiotic yogurt that can help the digestive system. This study aims to determine the effect of long-term fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on product quality and antioxidant activity. The observed quality was chemical, microbiological, and organoleptic, with variations in fermentation time of 0, 4, 8, and 12 hours. The study's results showed a long-term effect of the fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on the quality of yogurt. The variation of 0-hour fermentation time did not meet the pH chemical quality standard with a value of 5.16. Still, it met the TAT chemical quality standard with a value of 0.513%, while the variation of fermentation time of 4-12 hours met the pH quality standard with a value of 3.88-4.33 and a TAT of 1.268-1.967%. In the quality of microbiology, there was a total increase in BAL, which was 46.2×107 - 90.61×107. The best organoleptic quality of color, taste, and aroma was obtained in the 8-hour fermentation variation, while the best texture organoleptic quality was obtained in the 12-hour fermentation variation. The best antioxidant activity was received at 12 hours of fermentation with an IC50 value of 62.727 ppm. From this study, it can be concluded that the best yogurt results are obtained with a fermentation time of 12 hours.

Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring

A pH-sensitive film was prepared from pectin (P) and whey protein (W), incorporating anthocyanin-rich purple sweet potato extract (PPE) as the pH indicator. The effect of PPE content on the structure and properties of the films and the pH indicating function were determined and evaluated for shrimp freshness and grape preservation. The solubility (60.23 ± 7.36 %) and water vapor permeability (0.15 ± 0.04 × 10−11 g·cm/(cm2·s·Pa)) of the pectin/whey protein/PPE (PW-PPE) film with 500 mg/100 mL PPE were the lowest of the films tested and much lower than PW films without PPE. PW-PPE films were non-cytotoxic and had excellent biodegradability in soil. Grapes coated with PW-PPE film had reduced weight loss from water evaporation, and decay during storage was inhibited. The total color change (ΔE) of the PW-PPE films had a strong linear correlation with the pH of shrimps during storage. PW-PPE films have application potential to monitor the real-time freshness of meat and extend the shelf life of fruit.

Electrochemical evaluation of fenitrothion organophosphate pesticide in food samples: Novel tetra trifluoromethyl carboxamide zinc (II) macrocyclic complex composite with multiwalled carbon nanotubes

This study presents the development of a groundbreaking electrochemical sensor for detecting fenitrothion (FNT) using a multi-walled carbon nanotubes (MWCNTs) and a newly synthesized zinc (II) tetra trifluoromethyl carboxamide phthalocyanine (ZnTFMPCAPc). The ZnTFMPCAPc was synthesized concluding a two-step mechanical and magnetic stirring method, and the ensuing ZnTFMPCAPc@MWCNTs underwent comprehensive characterization employing X-ray diffraction (XRD), Ultraviolet visible spectroscopy (UV–Vis), mass spectrum, Fourier transform infrared spectroscopy (FT-IR), Thermo-gravimetric analysis (TGA), X-ray photoelectron spectroscopy (XPS), Mass, Raman spectra, Transmission Electron Microscopy (TEM) and scanning electron microscope (SEM). Cyclic voltammetry (CV) analysis demonstrated a remarkable seven-fold improvement in electrochemical signals with ZnTFMPCAPc@MWCNTs on modified glassy carbon electrode (GCE) compared to a bare and modified GCE. The correlation between peak current and FNT concentration (in the range of 10–310 μmol) was established. The estimated limits of detection (LOD) and quantification (LOQ) were determined to be 1.358 nmol and 4.075 nmol respectively. The ZnTFMPCAPc@MWCNTs/GCE sensor was successfully evaluated by quantifying FNT in tomatoes, grapes, paddy grains, and potato extracts, resulting in satisfactory results. Detecting fenitrothion is crucial due to its widespread use as a pesticide, which can result in environmental contamination and pose health risks. Regular monitoring is essential for protecting food and water supplies, preserving ecosystems, and ensuring compliance with regulations to prevent long-term environmental damage.

Antitumor properties of colored native potatoes (Solanum tuberosum ssp. tuberosum) from southern Chile

Breast cancer is one of the most diagnosed neoplasms worldwide, especially in women. The disease occurs due to genetic variations that modify cell behavior in various cellular aspects, increasing proliferation and preventing cell death among them. Breast cancer presents an average response rate to conventional treatments of between 50% and 60%, given that in the long term, it may present natural or tumor-acquired resistance ar. Diets that include foods that contribute to enhance the molecular mechanism of anti-tumoral medications or stop the development of tumor recurrence, could be important in improving patient survival. Among foods with antitumor biological activities such as antiproliferative or antioxidant activity, those with high phenolic content and a purple color have gained prominence in recent years. In the present research, it has been found that purple and pink-colored Chilean native potato genotypes possess high concentrations of total phenolic content and anthocyanins. The results showed that the potato extract modified the antioxidant response of breast cancer cells. Additionally, three high-pigmented potatoes induce significant cell death in two different breast cancer cell lines. As a molecular mechanism, the extract with high anti-tumoral activities can modulate the gene expression of Bax and Bcl-2, both associated with cell death. In summary, the results demonstrate the important biological activities of native potato genotypes on breast cancer cell viability. It is important to highlight the great biomedical potential of these potatoes, which could be cultivated extensively, be used worldwide for nutrition and may be an excellent complementary option for patients undergoing breast cancer treatments.

Preparation of a colorimetric hydrogel indicator reinforced with modified aramid nanofiber employing natural anthocyanin to monitor shrimp freshness.

The pH-responsive hydrogels have potential applications in food visualization detection, but their fragile mechanical properties limit their applicability. The excellent mechanical properties and thermal stability of aramid nanofibers (ANFs) can improve the structural stability of hydrogels. In this study, the surface properties of ANFs were enhanced through modification to improve their surface activity. The modified ANFs, designated as ANF-SN, were produced following treatment with a mixture of sulfuric acid (H2SO4) and nitric acid (HNO3), which led to increased reactivity and dispersibility of the ANFs due to the proliferation of active groups on their nanofiber surface. The preferred anthocyanin extract from purple sweet potatoes (purple sweet potato extract [PSPE]) had significant color responses to pH (2-12) and ammonia vapor. A stable dual-network colorimetric hydrogel was fabricated by combining ANF-SN, polyvinyl alcohol/sodium alginate (PVA/SA), and PSPE through a two-step method (freeze-thawing and staining). Characterization analysis showed that the strong acid modification of ANFs effectively improved their chemical reactivity. ANF-SN was better than ANF in promoting the formation of hydrogen bond networks, enhancing hydrogel network structures, and improving the viscoelasticity of hydrogels. The optimal hydrogel indicator PVA/SA/ANF-SN/PSPE had good color responsiveness and sensitivity to ammonia. It can also be used to further determine shrimp freshness value using a smartphone and RGB color-picking software.

Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, pH, and Biocapacity.

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.

The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules

This study aims to determine the effects of the ratio of sweet potato extract and stevia on the physicochemical characteristics of effervescent granules. This study uses the Factorial Randomized Group Design with three repetitions. The treatment design carried out in this study consists of one factor, namely, the comparison of sweet potato extract consisting of six levels, namely, (37.5:7.5), (35:9), (32.5:11.5), (30:14), (27.5:16.5), and (25:19). Responses in this study include chemical responses, namely, water content, pH value test, total sugar content, and anthocyanin content. Physical responses include dissolving time, hygroscopicity, color intensity, and scanning electron microscope. The comparison of sweet potato extract with stevia results showed an effect on effervescent granule characteristics, namely, total sugar content, dissolving time test, hygroscopicity level, and color intensity. This includes a moisture content of 2.56%, pH value of 3.45, total sugar content of 1.61%, and anthocyanin content of 21.19 mg/g. The best physical response results are dissolving time of 39.96 s, hygroscopicity level of 0.33%, and color intensity L* 49.46, color a* 16.55, and color b* -4.21.

Bioderived Chitosan Blend Films with Banana and Potato Extract

Bioderived Chitosan Blend Films with Banana and Potato Extract

Alcohol Content Analysis of Fermented Drinks from Cilembu Sweet Potatoes

Abstract This drink made from Cilembu sweet potato is one of the products produced through a fermentation process. According to the MUI agreement, food and drinks that contain alcohol must remain below 0.5%. Therefore, food or beverage products that have an alcohol content exceeding 0.5% are considered prohibited for consumption and are included in the category of haram. In the production of this beverage, a sample of Cilembu sweet potato extract that had been fermented for 12 hours was taken and the alcohol content (%) was measured using an alcohol refractometer. If the alcohol content has reached 0.2%, then it is continued with a cleaning process 3 times periodically for 3 days using halal gelatin (cow bone) which also aims to slow down the process of increasing the alcohol content. Measurement of alcohol content is carried out periodically every 24 hours for 20 days. The results of the production show that the liquid fermentation drink from Cilembu sweet potato has an alcohol content of 0.2% until the 12th day and then rises to 0.4% until the 17th day and 0.6% until the 20th day. According to the fatwa MUI that the fermented drink produced from Cilembu sweet potato is still categorized as a halal drink with an alcohol content below 0.5% for 17 days of fermentation.

Effects of potato extract on betalains, antioxidant activity, and sensory preference in buttermilk through fermentation with Lactobacillus acidophilus and Streptococcus salivarius

Utilizing flavorings in drinks enhances aroma, preserves natural properties, and poses challenges in production costs and crop demands. Mitigating these challenges is possible by employing waste products like potato skins. This investigation aims to explore the potential of dried mint-flavored stirred Buttermilk enriched with harvested potato water extract (HPE) for improved functionality and acceptability. To achieve this objective, the betalains, antioxidant, and antimicrobial activities were examined at pH 4.5 and 5.5, along with the phenolic and flavonoid content. Following that, HPE was incorporated at different concentrations of 3 % (T1), 5 % (T2), and 7 % (T3) to assess the stability of betalains, the physicochemical properties, the nutritional value, and the lactic acid bacteria (LAB) content during storage (for 0, 7, 14, and 21 days at 5 °C).In comparison to the control group (0 % HPE), the inclusion of HPE remarkably (p < 0.05) reduced the pH, increased total acidity, total LAB, vitamin C, antioxidant activity, and sensory preference. Total LAB increased from 5.25 – 5.79 CFU/mL and reached its peak at 7 %HPE addition, ranging between 5.76 – 6.28 CFU/mL. Vitamin C content increased from 4.78 mg/100 g to 5.27 mg/100 g, and after 21 days, it declined to the level of the control group, ranging between 3.14 mg/100 g. HPE at 5 % concentration resulted in a more stable vitamin C content during the 21-day storage period. HPE exhibited significant quantities of betalains (478.42 mg/L), phenolics (156.44 mg/g), and flavonoids (51.23 mg/g), showcasing elevated levels of Caffeic acid and p-coumaric acid. The stability of betalains at pH 4.5 was superior to that at pH 5.5 following a 21-day storage period (332.21 and 253.22 mg/L, respectively). The application of HPE led to the development of a functional drink boasting elevated phenolic content (90.02 ± 2.05 mg/g) and flavonoids (65.21 ± 1.33 mg/g) in the presence of 7 %HPE, as compared to the control (78.91 ± 2.55 and 59.32 ± 1.46 mg/g, respectively). The drinks demonstrated notable DPPH inhibitory activity (69.31 ± 1.1) in comparison to the control (85.52 ± 1.33 µL/mL). In conclusion, the addition of HPE can enhance the stability of sensory properties in buttermilk and improve its acceptability.