Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.

Sweet potato ( (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins. Dehydrating sweet potato (SP) for flour production enhances its value and produces shelf-stable, health-promoting food products. This study investigated the effects of hot-air drying (HAD: 75 °C/20 h) and freeze-drying (FD: -41-30 °C/70 h) on the bioactive composition of flours from three SP varieties: (white-fleshed), (orange-fleshed), and (purple-fleshed). Key assessments included the total phenolic content (TPC), the total carotenoid content (TCC), and the total anthocyanin content (TAC) and the antioxidant activity (DPPH and FRAP). The results revealed distinct raw materials' bioactive profiles: was rich in TCC (49.3 mg of β-carotene/100 g db), showed elevated TAC (27.3 mg of cyanidin-3-glucoside/100 g db), and exhibited minimal content of bioactive compounds. Both drying methods yielded significant losses of bioactive compounds, with the TPC decreasing by over 60%, while TAC and TCC losses did not exceed 32%, revealing higher stability. Multivariate analysis indicated that the variety significantly influenced the bioactive profiles more than the drying method. The interaction between carotenoids and anthocyanins and the SP fibrous composition likely contributed to their stability during drying, indicating that FD showed no advantages over HAD. The appealing colours and high antioxidant content of and flours suggest their potential as ingredients for enhancing foods' bioactivity and sensory acceptance.