title: Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients.
abstract: Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09-9.46 mg/g) and anthocyanins (0.77-1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products.
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus Kannapolis, North Carolina, 28081.
authors.forename: Mary H
authors.initials: MH
authors.lastname: Grace
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University Raleigh, North Carolina, 27695.
authors.forename: An N
authors.initials: AN
authors.lastname: Truong
authors.affiliation: USDA-ARS, SAA Food Science Research Unit, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University Raleigh, North Carolina, 27695.
authors.forename: Van-Den
authors.initials: VD
authors.lastname: Truong
authors.affiliation: Department of Plant Biology & Pathology, SEBS, Rutgers University New Brunswick, New Jersey, 08901.
authors.forename: Ilya
authors.initials: I
authors.lastname: Raskin
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus Kannapolis, North Carolina, 28081.
authors.forename: Mary Ann
authors.initials: MA
authors.lastname: Lila
keywords: Anti-inflammatory; antioxidant; berries; polyphenols; stability; sweet potato