Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise.

This study aimed to prepare fat-reduced mayonnaise (FRM) using potato puree (PP) and cellulose nanofiber suspension (CNFS, 1.5% w/v) as fat replacer and nutrient supplement, to explore the potential of potato products. Compared with commercial mayonnaise, the texture and rheology of FRMs improved significantly.

Effects of energy-gathered and energy-divergent ultrasound on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch.

Background: The identification of adulterated sweet potato vermicelli faces significant challenges, seriously hindering the development of the vermicelli industry. Herein, we investigate effects of energy-gathered ultrasound (EGU) and energy-divergent ultrasound (EDU) (30, 40 and 50 W  L) on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch, thereby exploring their potential in adulteration of sweet potato vermicelli.

Results: EGU-assisted modified cetyltrimethylammonium bromide (CTAB) protocol with β-mercaptoethanol significantly improved DNA extraction from sweet potato vermicelli (223.

Cellulose nano-dispersions enhanced by ultrasound assisted chemical modification drive osteoblast proliferation and differentiation in PVA/HA bone tissue engineering scaffolds.

To develop a biological bone tissue scaffold with uniform pore size and good cell adhesion was both challenging and imperative. We prepared modified cellulose nanocrystals (CNCs) dispersants (K-PCNCs) by ultrasound-assisted alkylation modification. Subsequently, nano-hydroxyapatite (HC-K) was synthesized using K-PCNCs as a dispersant and composited with polyvinyl alcohol (PVA) to prepare the scaffold using the ice template method.

Spray-drying and rehydration on β-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol.

The spray-drying process to generate microcapsules from Pickering emulsions needs high temperatures, leading to instability of emulsions and degradation of encapsulated thermosensitive compounds (β-carotene). However, these effects may be attenuated by the introduction of seaweed polyphenols into the emulsion interfacial layers, although the effects underlying this protective mechanism have not been explored. This study evaluates the effects of spray-drying/rehydration on the morphology, encapsulation efficiency, redispersibility, and stability of β-carotene loaded Pickering emulsions stabilized by chitosan (PESC) and Pickering emulsions stabilized by chitosan/seaweed polyphenols (PESCSP).

Materials and structure of polysaccharide-based delivery carriers for oral insulin: A review.

Diabetes mellitus is a chronic metabolic disease that affects >500 million patients worldwide. Subcutaneous injection of insulin is the most effective treatment at present. However, regular needle injections will cause pain, inflammation, and other adverse consequences.

Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenization.

In this study, the preparation parameters of cellulose nanofibers from potato residues (PCNFs) by ultrasonication combined with high-pressure homogenization were optimized based on yield, zeta-potential and morphology. The optimal parameters were as follows: ultrasonic power of 125 W for 15 min and homogenization pressure of 40 MPa four times. The yield, zeta potential and diameter range of the obtained PCNFs were 19.

Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations.

Background: Chitosan-based particles are one of the most promising Pickering emulsions stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability. However, there are currently no comprehensive reviews analyzing the role of chitosan to develop Pickering emulsions, and the bioavailability and multiple uses of these emulsions.

Scope And Approach: This review firstly summarizes the types, preparation and functional properties of chitosan-based Pickering emulsion stabilizers, followed by in vivo and in vitro bioavailability, main regulations, and future application and trends.

Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches.

Due to functional and physicochemical properties, starch in its native state has limited range of applications. Simultaneously, information on effects of different sugars and their interactions with modified starch on gluten-free model dough is also limited. To better overcome these restrictions, the effects of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free dough prepared with high hydrostatic pressure (HHP) treated maize (MS), potato (PS) and sweet potato starch (SS) were investigated.

The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with and , Characterization, and Application.

The effects of and on the nutritional-functional composition, structure, in vitro saliva-gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the condition of a solid-to-liquid ratio of 1/10, inoculation quantity of 1.5%, mixed bacteria ratio 1:1, fermentation time of 48 h, and fermentation temperature of 37 °C.

Effects of environmental stimuli on the physicochemical and rheological properties of chitosan-macroalgal polyphenol stabilized Pickering emulsion.

In this study, Pickering emulsions stabilized by chitosan (CS), chitosan-Laminaria japonica polyphenols (CP) and chitosan-Ascophyllum nodosum polyphenols (CB) were fabricated. This study also evaluated the stability of CS, CP, and CB under different environmental factors including pH (2-9), NaCl concentrations (0-500 mM), heat treatments (50-100 °C) and storage period (0-8 weeks). The characterization on interfacial layer of emulsion droplets demonstrated that macroalgal polyphenols could combined with the amorphous regions of chitosan particles through hydrogen bond and electrostatic interactions, providing stronger dual wettability with enhanced ability of interfacial layer in stabilizing Pickering emulsions.

Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition.

Due to the hydrophilic nature of chitosan, its use as stabilizers in Pickering emulsions requires of hydrophobic modifications that can be achieved by layer-by-layer electrostatic deposition. This study aims to explore and optimize the effects of multiple parameters (chitosan-polyphenol ratio, chitosan concentrations, oil-phase ratios, pH and NaCl concentrations) on the stability of Pickering emulsions stabilized by chitosan and macroalgal polyphenols. The binding mode of chitosan and polyphenols in co-stabilized Pickering emulsions was characterized by Fourier transform infrared spectroscopy (FTIR), confocal scanning laser microscopy (CLSM), scanning electron microscopy (SEM), atomic force microscopy (AFM), and contact angle.

Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis.

This study aimed at realizing high value utilization of purple sweet potato (PSP) peels. Firstly, ultrasonic assisted ethanol method was used to extract anthocyanins from PSP peels, and the individual anthocyanin composition and antioxidant activity were analyzed. Then the technological parameters of preparing cellulose nanocrystals (CNCs) by ultrasonic-assisted maleic acid hydrolysis were optimized, and Zeta-potential, chemical structure, thermal stability and crystallinity of CNCs were analyzed.

Effects of Different Zn Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability.

This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on chlorophyll color, antioxidant activity, Zn replacement rate, structure, and thermal stability were analyzed.

Photoprotective effects of sweet potato leaf polyphenols and caffeic acid against UV-induced skin-damage in BALB/C nude mice.

This study aimed at clarifying the mechanism by which sweet potato leaf polyphenols (SPLPs) ameliorate ultraviolet (UV) radiation damage, using the BALB/c hairless female mouse model. The moisture and hydroxyproline (HYP) contents of the model mouse skin and the thickness of the epidermis and dermis were determined by staining and histological examination. Anti-oxidative enzyme activities, malondialdehyde (MDA) content, and protein carbonyl content in skin tissue and serum were investigated.

Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches.

Effects of high hydrostatic pressure (HHP, 100, 300 and 500 MPa for 30 min at 25 °C) treated maize (MS), potato (PS), and sweet potato (SS) starches on thermo-mechanical, rheological, microstructural properties and water distribution of gluten-free model doughs were investigated. Significant differences were found among starch model doughs in terms of water absorption, dough development time, and dough stability at 500 MPa. Total gas production of MS, PS and SS doughs was significantly increased from 541 to 605 mL (300 MPa), 527 to 568 mL (500 MPa) and 551 to 620 mL (500 MPa) respectively as HHP increased.

Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria.

The effects of four kinds of lactic acid bacteria (LAB) and one bifidobacteria on nutritional composition, antioxidant activity, volatile compounds and stability properties of fermented sweet potato residues (SPR) were investigated. The soluble dietary fiber (12.92-16.

Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review.

Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs from animal feeds to foodstuff is becoming a trend worldwide. However, the application of SPLPs is limited by their low bioavailability and stability.

Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread.

The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.

Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments.

Effects of energy-divergent ultrasound (EDU), energy-gathered ultrasound (EGU), and energy-gathered ultrasound-microwave (EGUM) on structure, antioxidant activities, aroma, and sensory attributes of Maillard reaction products (MRPs) from sweet potato protein hydrolysates (SPPH) were investigated. EGU and EGUM markedly enhanced the Maillard reaction (MR) progress. FTIR results revealed significant peptide structure changes in MRPs as compared to their SPPHs counterparts.

Sweet potato ( L.) leaf polyphenols ameliorate hyperglycemia in type 2 diabetes mellitus mice.

The hypoglycemic effects and potential mechanism of sweet potato leaf polyphenols (SPLP) on type 2 diabetes mellitus (T2DM) were investigated. Results showed that oral administration of SPLP to mice could alleviate body weight loss, decrease fasting blood glucose levels (by 64.78%) and improve oral glucose tolerance compared with those of untreated diabetic mice.

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop.

With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate--3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment.

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato.

Effects of ultrasound (US, 300, 400, and 500 W) and slightly acidic electrolyzed water (SAEW, 10, 30, and 50 mg/L) combination on inactivating Rhizopus stolonifer in sweet potato tuberous roots (TRs) were investigated. US at 300, 400, and 500 W simultaneous SAEW with available chlorine concentration of 50 mg/L at 40 and 55 °C for 10 min significantly inhibited colony diameters (from 90.00 to 6.

Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods.

Due to its nutritional value and no gluten, potato flour has recently been used as a new type of material to make steamed bread. However, compared to traditional wheat steamed bread, its shelf life is considerably shorter, the dominant microorganisms and storage properties also differ. High-throughput sequencing combined with molecular biology assay revealed that Bacillus methylotrophic and Bacillus subtilis were the dominant bacteria in the crumb of potato and wheat steamed bread, respectively.

Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles.

Milk proteins and polyphenols are increasingly being studied as functional ingredients due to the epidemiologically-proved health benefits. In this study, composite β-lactoglobulin (β-lg) or β-lactoglobulin nanoparticles (β-lgNPs)-3,5-di-O-caffeoylquinic acid (3,5diCQA) with superior physicochemical and antioxidant activity (AA) were produced using β-lg and 3,5-di-O-caffeoylquinic acid. The main interactions between β-lg or β-lgNPs with 3,5diCQA were hydrogen bonding and hydrophobic effects.