3.1.2.6 Baking To properly bake bread with sweet potato granules, the suitable temperature was determined to be 210220 C, and the baking duration was 15 min. The utilization of pressurized solvent extraction technology in quality control of traditional Chinese medicine. J. Biol. Toxicol. It was not significantly different than the ESI value at pH 6.0, but it was significantly higher than other ESI values at other pH levels. These changes may be due to the anthocyanins being relatively stable under lower pH conditions (pH # 4). Bueno, A.S., Pereira, C.M., Menegassi, B., et al., 2008. 7 and Ximeng No. 4.17), the PMA groups migration rate was 40.76%, while that of the pectin-treated group (1 mg/mL) was 27.98%. The purified polyphenols mainly consisted of caffeoylquinic acids, including three types of di-caffeoylquinic acid, and possessed strong O22 radical scavenging activities and oxygen radical absorbance capacities. Considering the cost and process requirements comprehensively, we determined that a 45:1 liquidsolid ratio, 25% ethanol, 22% concentration of ammonium sulfate, and pH 3.3 were the best conditions for PSPAs. Biotechnol. The intake of grain fibers modulates cytokine levels in blood. Comparison of sugar beet pectin, soybean soluble polysaccharide and gum arabic as food emulsifiers. Food Chem. Hayashi, A., Gillen, A.C., Lott, J.R., 2000. Wang, X.M., 2013. Nyman, E.M.G.L.E.M.G.L., 2002. FURTHER READING Ardestani, A., Yazdanparast, R., 2007. 352 Sweet Potato Processing Technology Sozio, M., Crabb, D.W., 2008. Neuropsychopharmacol. J. Agric. Aspects Med. Its changing from sweet potato to starch is a complex process.This process is not a chemical process, but a physical separation process.The production of sweet potato starch, is to separate the starch from protein, fiber and other substances. Sweet potato pulp contains at least 20%30% pectin. Extraction of highly gelling pectic substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties. Chem. Health benefits and practical aspects of high-fiber diets. Then stability of the emulsion was then reduced. Food Sci. Then the starch can be separated from starch milk by sedimentation . Food. As the oilphase volume fraction increased, the emulsion particle size increased. Chlorogenic acid ameliorates brain damage and edema by inhibiting matrix metalloproteinase-2 and 9 in a rat model of focal cerebral ischemia. Zhang, Y., Shi, G.Q., Zhao, F.S., 2010b. Wang, Z.Q., Zuberi, A.R., Zhang, X.H., Macgowan, J., Qin, J., Ye, X., et al., 2007. (2012) investigated the fermentation conditions of purple potato wine using single factor experiments and response surface methodology. Figure 7.12 Oxygen radical absorbance capacity of chlorogenic acids from sweet potato leaves. He, C., Liang, Z., 1999. A review on sweet potato postharvest processing and preservation technology M. O. OKE* and T. S. WORKNEH Bioresources Engineering, School of Engineering, University of Kwazulu Natal, Private Bag X01, Scottsville, Pietermaritzburg, Kwazulu Natal, 3209 South Africa. Int. At present, domestic and foreign scholars study the biological activities of chlorogenic acids, mainly those involving antioxidants, free radical scavenging, antiinflammation, tumor inhibition, and hyperglycemic, antihypertensive, cardiovascular protection effects. Res. See Emulsifying activity index (EAI) Edible protein powder, 112113 Electrophoresis, 5859 Electrostatic interaction, 160161 Elution rate, AB-8 resin, 376377, 379 Emulsifier, 113114 Emulsifying activity index (EAI), 9596 Emulsifying properties of pectin, 199200 of sweet potato pectin, 240255 Ca21 concentrations effects on, 242243 effects on adsorption of pectin, 243245 emulsifying activity, 245246 emulsion micro imaging, 251255 emulsion stability, 249251 emulsion viscosity, 247248 NaCl concentrations effects on, 242243 oil-phase volume fraction effects on, 241242 pectin concentration effects on, 241242 pH value concentrations effects on, 242243 of sweet potato protein, 95105 effects of pH on, 98101 high hydrostatic pressure treatment, 103105 NaCl on, 101103 oil volume fraction on, 9598 protein concentration, 9598 Emulsion stability index (ESI), 96 Enhanced memory, 295296 Enrichment ratio, 6465 417 Enzymatic hydrolysis method, 126 chemical reagent in combination with, 126127 sieve combination operation steps, 134135 results, 135, 135t technological processes, 134 Enzymatic method, chemical reagent in combination with, 139140 Escherichia coli, 84 ESI. (1995) found that treating rats with oral pH-modified citrus pectin could significantly reduce the metastasis of MAT-LyLu prostate cancer cells to the lungs. The degradation occurs in various conversions, resulting in phenolic acids, aldehydes and diketones (Fig. 90 (4), 415421. However, in China, sweet potato leaves are only used in livestock feed. 46, 241245. Delzenne, N.M., Cani, P.D., 2010. Pharm. Decreasing or increasing pH values contributed to the decline in the emulsifying ability and stability of pectin, which may be related to the electric charge associated with pectin in solution. Food Res. (2014), soil pH requirement for sweet potato production ranges from 5.5 to 6.8. Galligan, J.J., Smathers, R.L., Shearn, C.T., et al., 2012. Sweetpotato cultivars differ in efficiency of wound healing. Springer, Netherlands. 370 Sweet Potato Processing Technology SECTION 2: TECHNOLOGY TO PREPARE CHLOROGENIC ACIDS FROM SWEET POTATOES The preparation of chlorogenic acids from sweet potato leaves includes two steps: Extraction and purification. Compared with the model group, the activity levels of ALT and AST in low-dose, middle-dose, and high-dose groups of PSPAs decreased significantly, indicating that PSPAs had a preventive effect on subacute ALD (Fig. 0.05). Sweet Potato Pectin 235 Figure 4.32 Effects of Ca21 concentration on the moduli and the complex viscosity of pectin gelation. 12 0 obj << /Length 13 0 R /Filter /FlateDecode >> stream 130 (1), 184188. Toxicology 189, 8997. 6.11. SECTION 5: THE APPLICATIONS OF CHLOROGENIC ACIDS FROM SWEET POTATOES 5.1 FOOD INDUSTRY Chlorogenic acids are a new type of high-efficiency phenolic antioxidant that can fully or partially replace the commonly used synthetic antioxidants in some foods. Effects of the extracts and an active compound curcumenone isolated from Curcuma zedoaria rhizomes on alcohol-induced drunkenness in mice. When 1% sweet potato anthocyanin was added to food, it can significantly improve the blood pressures and heart rates of hypertensive rats (Shindo et al., 2007). Cereal Food Ind. Every 5 mL of eluted solution was collected and their TPCs were determined. The food and water intakes of mice were recorded once a day. Then, 0.5 mL of 0.15% carbazole solution was added to the mixture and the mixture was kept for 30 min at room temperature to allow the color to develop. Furthermore, studies focusing on the bioactive components of sweet potato leaves are scarce. The partition coefficient (Y2) was the ratio of equilibrium concentrations of PSPAs in the top phase and bottom phase, which were calculated using the following equations: Y1 5 Ct 3 Y2 5 Vt ; Mtotal Ct : Cb (6.1) (6.2) where Ct and Cb indicate the equilibrium concentrations of PSPAs in the top phase and bottom phase, respectively, Vt indicate the equilibrium volume of PSPAs in the top phase, and Mtotal represents the total amount of PSPAs. Chen, W.P., Mao, T.J., Fan, L., et al., 2011. Superoxide anion is involved in the breakdown of endothelium-derived vascular relaxing factor. All of the solutions were filtered through a 0.45 m membrane and analyzed as described above. Quantitative real-time PCR analysis of fecal Lactobacillus species in infants receiving a prebiotic infant formula. Han, K. Ho, Sekikawa, M., Shimada, K., et al., 2006. Prior, R.L., Hoang, H., Gu, L., et al., 2003. 4.40) on EAI of the emulsion. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. Purple sweet potato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver. The gel recovery rate was greatest when the Ca21 concentration was 10 mM, and there were significant differences between other gel recovery rates at other Ca21 concentrations. In addition, apple pectin acids could restrain the proliferation of rat GH3/B6 pituitary tumor cells when the 196 Sweet Potato Processing Technology concentrations were at 100 g/mL1 mg/mL, and this effect was dosedependent. Contrasting effects of water-soluble and waterinsoluble dietary fibers on bile acid conjugation and taurine metabolism in the rat. Food Hydrocolloids 18, 949957. For Shangshu No. Eur. In view of the limitations of the author's level and the rapid development of science and technology in sweet potato processing and comprehensive utilization, the contents of the book may inevitably contain some outdated information or omissions. modulus, weakening the gel strength. H represents hydrogen. Nutr. The effects of light on the TPCs and antioxidant activities of chlorogenic acids from sweet potato leaves are shown in Fig. Occup. A review on sweet potato postharvest processing and preservation technology M. O. Oke* and T. S. Workneh Bioresources Engineering, School of Engineering, University of Kwazulu Natal, Private Bag X01, Scottsville, Pietermaritzburg, Kwazulu Natal, 3209 South Africa. 5.5 BEVERAGES At present, low sugar soft drinks possess a huge proportion of the soft drink market, but reducing the sweetening agent can affect the traditional beverages taste and sensory quality. The TPC was expressed as mg chlorogenic acid equivalent per mL of sample solution (mg CAE/mL). 52 (3), 646659. 27 (3), 6875 (in Chinese). 04150 (C) and Shangshu No.19 (D). 47, 12411247. StarchStrke 46 (6), 232236. The market was forecast to reach 45.7 billion U.S. dollars by 2025. Technol. Chlorogenic acids in plants have high antioxidant activities, such as reducing power, metalchelating activity, and lipid peroxidation-inhibiting activity (Liao et al., 2011). Carbohydr. 0.05). Also 45 from Bathurst has received training in kitchen scale processing of sweet potato during 2014. 3.1.1 Procedure of Making Bread with Sweet Potato Granules The making of bread with sweet potato granules involves flour mixing and production. Food Ind. 04150 and Shangshu No. When HT-29 cells were treated with different concentrations of pectins (0.011.00 mg/mL), compared with unmodified pectin, the inhibitory effects of the thermal- and pH-modified pectins increased significantly (P , 0.05). Kurata et al. However, there has also been research on the adsorptive ability of pH-modified durian pectin for heavy metals. As mentioned earlier, sweet potato, especially leaves of sweet potato, is rich in chlorogenic acids, of which the three disubstituted caffeoylquinic acids, 3,5-, 4,5-, and 3,4-O-CQA, show the highest content levels (Islam et al., 2002; Wang et al., 2008a,b). A comparative study was conducted on the effect of vacuum impregnation and drying methods on the production of dried sweet potatoes with high bioactivity. Production of Potato Granules. (2010) studied the antibacterial activities of chlorogenic acids from sweet potato leaves, and the minimum inhibitory concentrations of chlorogenic acids from sweet potato leaves towards five common pathogens were determined. 51, 648653. Phytother. The pectin yield and galacturonic acid content were used as evaluation indices for response surface analysis. Process Biochem. Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice. Study on sweet potato pectin extraction technology. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Biomed. When the pH value was 5, the viscosity of the emulsion was highest, reaching 25.73 mP s, and the viscosity of the emulsion decreased when the pH value continued to rise. (2011) studied the conditions to make purple sweet potato juice yogurt based on purple sweet potatoes and skim milk powder. As seen in Fig. Some plants, such as potatoes and soybean, have high levels of starch in their fruit and other tissues need to be treated with enzymes to break down the starch (Turquois et al., 1999). (2007) showed that when the pectin concentration and oilphase volume fractions increasing, changes in the sugar beet pectin emulsion particle diameter showed an inverted trapezoid trend. The Sweet Potato Dietary Fiber 171 appearance and intrinsic qualities of bread were improved when the added amounts of sweet potato dietary fiber and residue were 1%3% and 3%, respectively, while these two qualities decreased when the amounts of sweet potato dietary fiber and residue were 5% and 6%, respectively. The amount of milk powder used was 13%. 0.05). Sweet Potato Dietary Fiber 173 Table 3.17 Sensory Evaluation of Bread Addition Amount Appearance Score Internal Score Total Score Quality Level Control 32.38 6 0.34 43.72 6 0.25 76.10 6 0.34 Better 1% SPDF 32.90 6 0.27 52.08 6 0.27 84.98 6 0.25 Good 2% SPDF 33.41 6 0.35 52.64 6 0.31 86.05 6 0.33 Good 3% SPDF 33.90 6 0.22 52.43 6 0.22 86.33 6 0.27 Good 4% SPDF 30.70 6 0.38 50.12 6 0.17 80.82 6 0.18 Good 5% SPDF 27.57 6 0.40 46.72 6 0.35 74.29 6 0.41 Better 3% SPR 29.74 6 0.33 52.36 6 0.23 82.10 6 0.37 Good 6%SPR 24.56 6 0.24 48.10 6 0.16 72.66 6 0.24 Better Note: SPDF, sweet potato dietary fiber; SPR, sweet potato residue. We cannot guarantee that every ebooks is available! Because there is no accurate and efficient method for the quantitative analysis of chlorogenic acids, which are the main components of sweet potato leaves, the total phenolic content (TPC) was taken as the index to determine the optimal process parameters. Nutr. Wei, S., Guo, X.H., 2011. When the pH was 3.0, the cohesiveness and elasticity values Table 4.7 Effects of pH Value on Gel Texture pH Value Hardness (g) Gumminess Chewiness 2 9.01 6 0.88d 3.70 6 0.31d 2.17 6 0.28d 3 7.98 6 1.25 3.35 6 1.06 4 41.39 6 1.41 5 d 1.85 6 0.77d d c 15.20 6 1.06c 45.20 6 1.29a 24.44 6 1.12a 21.84 6 1.15a 6 45.91 6 1.79 a 24.91 6 1.01 a 22.01 6 0.78a 7 34.74 6 1.37 c 21.67 6 0.96 b 18.09 6 0.66b pH Value Cohesiveness Elasticity 2 0.41 6 0.05 c 3 0.33 6 0.04 d 4 0.42 6 0.05c 0.88 6 0.03a 0.031 6 0.005b 5 0.54 6 0.04 0.89 6 0.04 a 0.019 6 0.003b 6 0.56 6 0.02a,b 0.88 6 0.02a 0.018 6 0.008b 7 0.62 6 0.04 0.83 6 0.02 0.018 6 0.007b b b a 17.36 6 1.37 Recovery Rate 0.59 6 0.02 b 0.70 6 0.05a 0.42 6 0.05 c 0.81 6 0.07a a Values followed by the same letter in the same column are not significantly different (P . Copyright 2022 DOKUMEN.PUB. The liver tissue morphology after high-dose anthocyanin treatment was similar to that of normal tissue. Profiling the chlorogenic acids of sweet potato (Ipomoea batatas) from China. If the ethanol concentration increased continuously, then the desorption decreased. Values followed by the same letter for the same kind of pectin are not significantly different (P . Sulfuric acid, trifluoroacetic acid, hydrochloric acid, methanol-sulfuric acid solution, methanol-hydrochloric acid solution, and hydrofluoric acid are all commonly used as hydrolysis solvents. Table 6.17 Effects of Anthocyanins on the Weight (g) and Liver Index (%) of Subacute ALD Mice Treatment Group Weight Liver Weight Liver Index Initial Weight Final Weight Control 19.05 6 0.32 22.31 6 0.91 1.08 6 0.10 4.81 6 0.22 Model 18.82 6 0.37 20.82 6 0.78a 1.16 6 0.09b 5.57 6 0.33b Low-dose PSPAs 19.00 6 0.56 22.01 6 1.12 1.15 6 0.06b 5.23 6 0.12b Middle-dose PSPAs 18.95 6 0.43 22.46 6 1.04 1.13 6 0.17 5.02 6 0.68c High-dose PSPAs 18.88 6 0.46 22.43 6 1.06 1.11 6 0.14a,c a,c 4.95 6 0.42c Values are means 6 standard deviations of 10 determinations; compared with the control, P , 0.05, bP , 0.01; compared with the model, c P , 0.01. a Sweet Potato Anthocyanins 337 4.2.3 Effects of Sweet Potato Anthocyanins on Serum ALT, AST, and LDH Activity Levels The changes in the serum biochemical indices are important indicators of liver damage. The purple sweet potato can be used as a raw material for wine, and anthocyanins remain in the wine to form a beautiful purple color (very attractive product appearance) during the brewing process. 240 Sweet Potato Processing Technology Figure 4.34 Microstructure of sweet potato pectin gel. Compared with control, P , 0.05, with the model, #P , 0.05, ##P , 0.01. Axelos, M.A., Thibault, J.F., 1991. Lu, Q., Deng, X., 2000. Innov. Zhang, J.Q., Guan, X.S., Wan, J., 2009. Note: with a different letter in the same concentration are significantly different (P , .05). 101 (1), 212218. If the Ca21 concentration increased, then the ESI did not change. There were no significant differences in the galacturonic acid contents when the pH values were in the 1.02.0 range (P . J. Nutr. Get in touch with us now. Food Chem. Sweet Potato Pectin 223 3.6.3 Effects of Sweet Potato Pectin on the Urokinase-Type Plasminogen Activator (uPA) Content in Cancer Cells The HT-29 and Bcap-37 cell suspensions at densities of 1 3 106 cells/ mL were inoculated into the culture dishes. Sweet potato granules represent a special raw material for making bread. Induction of cytotoxicity by chlorogenic acid in human oral tumor cell lines. 0.5 Absorption 0.4 0.3 0.2 0.1 0 0 20 40 60 Ethanol (%) 80 100 Figure 6.9 The effects of ethanol on the desorption of the AB-8 resin. Fig. Food. Thus, the free starch content of sweet potato granules is significantly decreased. Effects of temperature, pH and storage solvent. This will improve the utilization value of purple sweet potato and has great potential for the development and utilization of sweet potato anthocyanins. Metab 1 (4), 165175. Mater. When the time was 120 min, the absorbance was stable, and the final adsorption rate was 82%. This is an unquestionably easy means to . 62, 6067. Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. The maximum extraction ratio was 65.86% (Wei et al., 2008). At present, the application of microwave heating to extract natural pigments is being promoted because of the time and thermal efficiencies, high product quality, high raw material utilization and its simplicity. Huang et al. Molecular mechanisms of (2)-epicatechin and chlorogenic acid on the regulation of the apoptotic and survival/proliferation pathways in a human hepatoma cell line. As the pectin concentration increased, the particle size of the emulsion gradually decreased. 2.2.1.3 The Effects of Ethanol on the Desorption of the AB-8 Resin Different ethanol concentrations (20%, 40%, 50%, 60%, 70%, 80%, and 90%) were used to study the desorption rate. The cellular antioxidant system consists of antioxidases, such as SOD and GST, and some small molecular substances, such as glutathione, uric acid, and coenzymes. Purification and characterization of the recombinant human aldose reductase expressed in baculovirus system. Regulations have been introduced to limit the use of synthetic pigments in foods, such as in the United States where the kinds of synthetic pigments available were decreased from 24 to 7. Biophys. In addition, further studies on sweet potato pectin structure and to establish the relationship between the structural composition and functional properties should be performed, along with studies on the physiological health functions of sweet potato pectin and clarifying its functional factors and mechanisms. Food Mach 26 (2), 118122. After desorption, the TPC of the effluent solution was determined, and the desorption ratio of the resin was calculated so that the effects of elution rate on the desorption ratio of the resin could be determined. In particular, no significant difference was found between the liver index of the highdose PSPAs group and that of the control. At present, drugs are often used to regulate blood glucose and blood lipid in clinical practice. After being placed at room temperature for 1 day (Fig. Then, the pH is adjusted to be acidic (generally pH 3.0). Preparation of dietary fiber from sweet potato residues and its effect on the quality of bread. Nutr. Prior, R.L., Wu, X., 2006. It starts by presenting a wellrounded overview on chlorogenic acids. See Alcoholic liver cirrhosis (ALC) Alcohol, 324, 335. The dietary hydroxycitmamate caffeic acid and its conjugate chlorogenic acid increase vitamin E and cholesterol concentrations in Sprague Dawley rats. Sangnark, A., Noomhorm, A., 2003. By adjusting the pH, chlorogenic acids can exist as anions or ionic forms, which can be adsorbed and separated by strong basic anion exchange or strong acid cation resins (fiber) Advantages: great adsorption capacity and simple process The millipore gel sieves substances with different molecular weights, resulting in different diffusion rates, which can separate and purify the substances by molecular weight. When the cancer cells were treated with increasing pectin concentrations (0.1, 0.25, 0.5, and 1 mg/mL), the adhesive capabilities of cancer cells were significantly decreased (P , 0.05). 5. Freezing: and pouring the homogenized potato pulp into a tray of a freeze dryer to be about 1 cm in thickness, and immediately putting the potato pulp into a freezer or a freezer for freezing. Chen et al. Pectin solution viscosity can also be affected by the sugar and ion concentrations. 7.4. Compared with the control, MDA in the model group increased significantly (P , 0.05), indicating that alcohol intake increased the oxidative stress level in the liver. Lerouge, P., ONeill, M.A., Darvill, A.G., Albersheim, P., 1993. Lvya 18 (1.76 g/g) . 5.2 FOOD INDUSTRY There are two applications of anthocyanins in the food industry, one is to directly develop a health food, and the second is as a food additive. 1.1.3 Copigmentation Effect Copigmentation is a phenomenon in which the pigments and other colorless organic compounds, or metallic ions, form molecular or complex associations, generating a change or an increment in the color intensity (Boulton, 2001). 300 Sweet Potato Processing Technology The experimental results were fitted to the second-order regression: Y 5 0 1 1 X1 1 2 X2 1 3 X3 1 4 X4 1 11 X11 2 1 22 X22 2 1 33 X33 2 1 44 X44 2 1 12 X1 X2 1 13 X1 X3 1 14 X1 X4 1 23 X2 X3 1 24 X2 X4 1 34 X3 X4 ; (6.3) where Y represents the predicted response (the yield and the partition coefficient), 0 represents the intercept; 1, 2, 3, and 4 represent linear coefficients; 11, 22, 33, and 44 represent squared coefficients; and 12, 13, 14, 23, 24, and 34 represent interaction coefficients. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted . J. 59, 1104011049. Surg. In addition, the expression levels of cadherin and the 5 integrin group were inhibited. Freeze-dried and milled sweet potato samples were sent to the Quality Plant Product Laboratory (Department of Crop Science, University of Gottingen, Germany) for sugar analysis. Chlorogenic acids from sweet potato leaves were dissolved in different pH buffer solutions, resulting in 1.0 mg/mL sample solutions. J. Sci. 19 (B), and the effects of different light treatments on the retention rates (%) of antioxidant activities of sweet potato leaf polyphenols from Jishu No.
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