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Subject: search.filters.subject.purple sweet potato

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    FUNCTIONAL GROUP IDENTIFICATION USING FTIR AND ANTHOCYANIN PROFILING BY HPLC IN PURPLE SWEET POTATO (IPOMOEA BATATAS L.)
    (2026-01-01)
    Dung, Nguyen Chi
    ;
    Thuy, Nguyen Minh
    ;
    Giau, Tran Ngoc
    ;
    Hao, Hong Van
    ;
    Minh, Vo Quang
    Background. Purple sweet potato (PSP) has attracted increasing scientific and industrial interest due to its distinctive purple flesh, which is primarily attributed to anthocyanins. Although PSP is produced in large quantities in Vietnam, comprehensive information on its functional groups and anthocyanin pigment composition remains limited. Therefore, characterization of functional groups and identification of anthocyanin pigments are essential to support both scientific research and industrial applications of this raw material. Materials and methods. PSP tubers were collected from farms in Vinh Long Province, Vietnam. The tubers were washed, peeled, sliced, and steam-blanched at 100°C for 3 min, dried at 50°C for 8 h, and milled into powder. Functional groups were characterized using Fourier transform infrared (FTIR) spectroscopy. Anthocyanins were extracted with acidified methanol and analyzed using high-performance liquid chromatography (HPLC) with external standards for pigment identification and quantification. Results. FTIR analysis revealed 14 characteristic absorption bands in PSP grown in Vietnam within the wavenumber range of 3288.63–418.55 cm⁻¹. These bands corresponded to hydroxyl, C–H/O–H/N–H, aromatic (C=O and C=C), ester C–O–C, glycosidic, and pyran ring functional groups, consistent with structural features typical of anthocyanin compounds. HPLC analysis detected three main anthocyanin pigments with retention times of 7.85, 8.77, and 9.93 min, identified as delphinidin, cyanidin, and peonidin, respectively. Their concentrations were 4.034 µg/g (2.2%), 28.490 µg/g (15.5%), and 151.206 µg/g (82.3%). Conclusion. These results indicate that PSP is a promising source of anthocyanins and has strong potential for use as a functional food with health-promoting properties.
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    Effect of foam-mat drying conditions on drying rate and anthocyanin content in purple sweet potato powder
    (2025-01-01)
    Nguyen, Chi Dung
    ;
    Hong, Van Hao
    ;
    Tran, Ngoc Giau
    ;
    Nguyen, Minh Thuy
    ;
    Ngo, Van Tai
    The study aimed to optimise foam-mat drying parameters for producing purple-fleshed sweet potato (PFSP) powder. Egg albumin (EA) (5–15%), xanthan gum (XG) (0.1–0.5%), and drying temperature (50–70 °C) were used as independent variables for optimisation via Response Surface Methodology with a Box-Behnken design. The response variables (drying rate and anthocyanin content) were assessed by 18 treatments, which included 6 central points. The analysis of variance showed a high coefficient of determination (> 88%) between predicted and experimental values across all models. Optimal foam-mat drying conditions were 11.02% EA, 0.34% XG, and 65.1 °C to achieve the highest drying rate (2.49 g water.g dry matter<sup>–1</sup>.min<sup>–1</sup>) and anthocyanin content (1.01 mg.g<sup>–1</sup>). After 3.5 h of drying at 65.1 °C, the foam-mat dried PFSP showed a low moisture content (4.35%) and water activity (0.29). Its water solubility index, water absorption index, rehydration ratio, total polyphenols, and antioxidant activity were determined to be 56.49%, 3.55%, 3.82, 3.66 ± 0.06 mg GAE.g<sup>–1</sup>, and 58.49 ± 0.88%, respectively. Under these conditions, the powder maintained its natural beautiful and characteristic purple colour. The microstructure of the foam-mat dried PFSP powder (via SEM images) was also observed.
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    Product Development of Purple Sweet Potato Mixed with Shallots Jam
    (2023-05-01)
    Sai-Ut, Samart
    ;
    Chotphruethipong, Lalita
    ;
    Pongsetkul, Jaksuma
    ;
    Fuangpaiboon, Nattavong
    ;
    Chunkra, Apiradee
    Shallots and purple sweet potatoes often encounter the falling prices situation, thus their processing as the new product helps to increase the value-added. The purpose of this research was to study the ratios of pounded shallot to mashed purple potato for jam production, the quantity of pectin, and the chemical and physical characteristics of the developed jam. Firstly, the optimum formulation for preparation of jam from purple sweet potato and shallot was sensorial evaluated using a 9-pointed hedonic scale. The result was found that the highest sensory acceptance score by the panelists (n = 30) was observed in jam containing purple sweet potato and shallot in the ratio of 25: 75 (w/ w) . Furthermore, adding of 2% pectin in the selected formulation received significantly higher sensory scores for texture and overall acceptability than other samples (p <0.05). The optimum formulation of purple sweet potato and shallot jam consisted of crushed shallots, mashed purple potatoes, water, sugar, lime juice, salt and pectin in amounts of 8.29%, 24.87%, 33.16%, 31.17%, 0.50%, 0.01% and 2.00%, respectively.
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    Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken
    (2023-01-01)
    Thuy, Nguyen Minh
    ;
    Giau, Tran Ngoc
    ;
    Tien, Vo Quoc
    ;
    Van THANH, Nguyen
    ;
    Van TAI, Ngo
    This research aimed to develop a nutritious instant purple sweet potato soup (PSP) combination with a variety of vegetables and freeze-dried chicken. The nutritional characteristics of the product were evaluated. The current study employs principal component analysis (PCA), consumer preference mapping, and check-all-that-apply (CATA) data processing to describe sensory instant mixed soup attributes. The results showed that the soup was made from the formula F2 (PSP flour 47.5%, orange-fleshed sweet potato flour 12.5%, potatoes 6%, banana 7%, mushroom 8%, petit poise 3%, pumpkin 5%, protein powder 5% and cream powder 6%) gave good quality, high sensory value and attractive colors product. The PCA identified important soup attributes such as sweetness, milk flavor, vegetable odor, and color. Adding 15% freeze-dried chicken improved the quality of mixed soup products with energy distribution from macronutrients: proteins 24%, carbohydrates 65%, and lipids 10%. The anthocyanin and β-carotene content analyzed from the product was 13.1 mg/100 g and 370.2 μg/100 g. Score analysis according to the CATA model with two main components accounting for 95.57% of the variance in sensory attribute data, showing liking attributes of mixed soup sample that the panelists preferred in color, flavor, chicken meat distribution, and sweetness. The essential nutritional characteristics of mixed soup have been carefully analyzed.