School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2019 Nov 30;299:125129. doi: 10.1016/j.foodchem.2019.125129. Epub 2019 Jul 4.
Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) were treated by high hydrostatic pressure (HHP). Thermal analysis showed that complete starch gelatinization occurred in PD and Red subjected to 600 MPa. Starch of OS was partially gelatinized at 600 MPa. The pressure of 600 MPa caused significant decreases in peak viscosity, breakdown and setback, and an increase in pasting temperature. Compared with native samples, HHP-treated samples showed higher in vitro starch digestibility in uncooked conditions but lower digestibility in cooked conditions. HHP significantly improved the extractability of bioactive compounds from sweetpotato flour. The changes in β-carotene content, total phenolic content, in vitro antioxidant activities, individual phenolic acids, and anthocyanins profiles were investigated. This study suggests the potential of HHP as a non-thermal processing tool to modify the functional properties of sweetpotato flour.
三种甘薯粉（橙色落日（OS）、紫色黎明（PD）和红色）经过高静压（HHP）处理。热分析表明，在 600 MPa 下 PD 和 Red 中的淀粉完全糊化。OS 中的淀粉在 600 MPa 下部分糊化。600 MPa 的压力显著降低了峰值粘度、崩解值和回生值，提高了糊化温度。与天然样品相比，未经处理的 HHP 处理样品在未煮熟条件下具有更高的体外淀粉消化率，但在煮熟条件下消化率较低。HHP 显著提高了甘薯粉中生物活性化合物的提取率。研究了 β-胡萝卜素含量、总酚含量、体外抗氧化活性、单体酚酸和花青素谱的变化。本研究表明，HHP 作为一种非热加工工具，具有改变甘薯粉功能特性的潜力。
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