Liu Tiange, Xie Qingtong, Zhang Min, Gu Jia, Huang Dejian, Cao Qinghe
National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China.
Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.
Foods. 2024 Apr 12;13(8):1180. doi: 10.3390/foods13081180.
Sweetpotato (SP, [L.] Lam.) is a globally significant food crop known for its high nutritional and functional values. Although the contents and compositions of bioactive constituents vary among SP varieties, sweetpotato by-products (SPBs), including aerial parts, storage root peels, and wastes generated from starch processing, are considered as excellent sources of polyphenols (e.g., chlorogenic acid, caffeoylquinic acid, and dicaffeoylquinic acid), lutein, functional carbohydrates (e.g., pectin, polysaccharides, and resin glycosides) or proteins (e.g., polyphenol oxidase, β-amylase, and sporamins). This review summarises the health benefits of these ingredients specifically derived from SPBs in vitro and/or in vivo, such as anti-obesity, anti-cancer, antioxidant, cardioprotective, and anti-diabetic, evidencing their potential to regenerate value-added bio-products in the fields of food and nutraceutical. Accordingly, conventional and novel technologies have been developed and sometimes combined for the pretreatment and extraction processes aimed at optimising the recovery efficiency of bioactive ingredients from SPBs while ensuring sustainability. However, so far, advanced extraction technologies have not been extensively applied for recovering bioactive compounds from SPBs except for SP leaves. Furthermore, the incorporation of reclaimed bioactive ingredients from SPBs into foods or other healthcare products remains limited. This review also briefly discusses current challenges faced by the SPB recycling industry while suggesting that more efforts should be made to facilitate the transition from scientific advances to commercialisation for reutilising and valorising SPBs.
甘薯（SP，[L.] Lam.）是一种在全球具有重要意义的粮食作物，以其高营养价值和功能价值而闻名。尽管生物活性成分的含量和组成因甘薯品种而异，但甘薯副产品（SPBs），包括地上部分、贮藏根皮以及淀粉加工产生的废料，被认为是多酚（如绿原酸、咖啡酰奎尼酸和二咖啡酰奎尼酸）、叶黄素、功能性碳水化合物（如果胶、多糖和树脂糖苷）或蛋白质（如多酚氧化酶、β -淀粉酶和sporamins）的优质来源。本综述总结了这些特别源自甘薯副产品的成分在体外和/或体内的健康益处，如抗肥胖、抗癌、抗氧化、心脏保护和抗糖尿病作用，证明了它们在食品和营养保健品领域生产增值生物产品的潜力。因此，已经开发并有时结合传统和新技术用于预处理和提取过程，旨在优化从甘薯副产品中回收生物活性成分的效率，同时确保可持续性。然而，到目前为止，除了甘薯叶之外，先进的提取技术尚未广泛应用于从甘薯副产品中回收生物活性化合物。此外，将从甘薯副产品中回收的生物活性成分纳入食品或其他保健品中的情况仍然有限。本综述还简要讨论了甘薯副产品回收行业目前面临的挑战，同时建议应做出更多努力，以促进从科学进步到商业化的转变，从而对甘薯副产品进行再利用和增值。
