title: Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour.
abstract: The aim of this research was to evaluate the effect of microwave or steam pre-treatment of raw sweet potato on physicochemical and microstructural properties, and the bioaccessibility of β-carotene in sweet potato flour. This is the first report on using the in vitro digestion model suitable for food, as proposed in a consensus paper, to assess the bioaccessibility of β-carotene in sweet potato flour. The pre-treatments produced a rearrangement of the flour matrix (starch, protein and non-starch polysaccharides), which was greater by using microwaves (M6) conducting to a greater increase in the phase transition temperatures up to 4.14 °C, while the enthalpy presented the higher reduction (4.49 J/g), both parameters in respect to the control. The resistant starch fraction was not modified, with about 3% in all samples. Microwave (M6) and all the steam pre-treatments showed the higher bioaccessibility of β-carotene. This flour can be used in the development of new products with high β-carotene content.
authors.affiliation: Departamento de Ingenierías Química y Bioquímica. Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080 Durango Dgo, Mexico.
authors.forename: Nalleli
authors.initials: N
authors.lastname: Trancoso-Reyes
authors.affiliation: Departamento de Ingenierías Química y Bioquímica. Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080 Durango Dgo, Mexico. Electronic address: aochoa@itdurango.edu.mx.
authors.forename: Luz A
authors.initials: LA
authors.lastname: Ochoa-Martínez
authors.affiliation: Centro de Desarrollo de Productos Bióticos del IPN, Carretera Yautepec-Jojutla, km 6, calle Ceprobi 8. Col. San Isidro, C.P. 62731 Yautepec, Morelos, Mexico.
authors.forename: Luis A
authors.initials: LA
authors.lastname: Bello-Pérez
authors.affiliation: Departamento de Ingenierías Química y Bioquímica. Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080 Durango Dgo, Mexico.
authors.forename: Juliana
authors.initials: J
authors.lastname: Morales-Castro
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Calle José Antonio Nováis 10, Ciudad Universitaria, C.P. 28040 Madrid, Spain.
authors.forename: Rocío
authors.initials: R
authors.lastname: Estévez-Santiago
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Calle José Antonio Nováis 10, Ciudad Universitaria, C.P. 28040 Madrid, Spain.
authors.forename: Begoña
authors.initials: B
authors.lastname: Olmedilla-Alonso
mesh_terms: D055598:Chemical Phenomena; D027723:Ipomoea batatas / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D019207:beta Carotene; D013213:Starch
keywords: Bioaccessibility; Crystallinity; Microstructure; Starch; β-Carotene